Foods
Mostrando 25-36 de 1612 artigos, teses e dissertações.
-
25. Can the Impact of the Excessive Use of Salt and its Chronic Consequences be Atenuated by Functional Foods?
Abstract Background Epicardial fat (EF) thickness is a marker of visceral adiposity and consequently considered an important predictive marker of cardiovascular and metabolic risk. Objective To describe echocardiographic features of the heart in an elderly population and to study the correlation between EF thickness and clinical and anthropometric variab
Int. J. Cardiovasc. Sci.. Publicado em: 2021-04
-
26. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
-
27. Monitoring environmental microbiological safety in a frozen fruit and vegetable plant
Abstract Ensuring food safety is becoming progressively important in frozen foods due to increased demand and consumption worldwide. The Environmental Monitoring Program (EMP) shall support daily operational activities and monitor the lack of process hygiene & sanitation actions to achieve food safety. The aim of this study was implementation of EMP in the f
Food Sci. Technol. Publicado em: 2021-03
-
28. Influência do consumo de alimentos ultraprocessados durante a gestação nas medidas antropométricas do bebê, do nascimento ao primeiro ano de vida: uma revisão sistemática
Resumo Objetivos: realizar uma revisão sistemática de estudos que investigaram a influência do consumo de alimentos ultraprocessados (AUP) na gestação nas medidas antropométricas do recém-nascido até um ano de idade. Métodos: foram pesquisados estudos de coorte e transversais nas bases BVS, Cinahl, Cochrane, Embase, Pubmed, Scopus e Web of Science
Rev. Bras. Saude Mater. Infant.. Publicado em: 2021-03
-
29. Salivary glands of fetuses are adversely affected by artificial food colorings in rats
SUMMARY OBJECTIVE: Artificial food colorings, as types of food additives, are widely used at present in daily life. We aimed to investigate the effects of exposure to artificial food colorings during the intrauterine period on the salivary glands in adulthood. METHODS: A total of 30 Wistar albino female pregnant rats were included in this study. The treatm
Rev. Assoc. Med. Bras.. Publicado em: 2021-02
-
30. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to p
Food Sci. Technol. Publicado em: 2020-12
-
31. AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA
In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current trend in food science and analytical chemistry. In this sense, the objective of this work was to propose an an
Quím. Nova. Publicado em: 2020-12
-
32. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an altern
Food Sci. Technol. Publicado em: 2020-12
-
33. Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese
Abstract Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a stati
Food Sci. Technol. Publicado em: 2020-12
-
34. Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini
Abstract Tahini is a common food product in the Mediterranean area that is used as a main ingredient in variety of ready-to-eat foods. The objective of the current study was to investigate the inhibitory effect of thyme oil (TO) or cinnamon oil (CO) on E. coli O157:H7 viability in tahini and diluted tahini at different storage temperatures. Addition of 2.0%
Food Sci. Technol. Publicado em: 2020-12
-
35. Preparation of a New Polymeric Deep Eutectic Solvent and Its Application in Vortex-Assisted Liquid-Liquid Microextraction of Parabens in Foods, Cosmetics and Pharmaceutical Products
A vortex-assisted liquid-liquid microextraction method combined with high performance liquid chromatography-diode array detector has been developed for the determination of parabens in foods, cosmetics and pharmaceutical products. In this work, polymeric deep eutectic solvents composed of DL-menthol and polyethylene glycol with three different light grades w
J. Braz. Chem. Soc.. Publicado em: 2020-10
-
36. Intestinal Microbiota and Cardiovascular Diseases
Abstract Recently, gut microbiota has emerged as an important mediator of several diseases such as diabetes, atherosclerosis, arterial hypertension, obesity, cancers and neuropsychiatric diseases including Alzheimer, autism and depression. Intestinal microbiota is formed by bacteria, fungi and viruses and its main function is to facilitate the absorption and
Int. J. Cardiovasc. Sci.. Publicado em: 2020-10