Functional Food
Mostrando 13-24 de 393 artigos, teses e dissertações.
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13. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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14. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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15. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Food Sci. Technol. Publicado em: 2020-12
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16. Impactos da pandemia
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Estud. av.. Publicado em: 2020-12
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17. Fatty acid and proteomic analysis of Sterculia striata nut
Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99%
Food Sci. Technol. Publicado em: 2020-12
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18. POLÍMERO DE IMPRESSÃO MOLECULAR PARA O TIACLOPRIDO: UMA INVESTIGAÇÃO TEÓRICA
Thiacloprid (TCP) is a synthetic insecticide, belonging to the class of neonicotinoids (NNCs), which present potential damages to the environment, biodiversity and human health, being necessary its constant monitoring. In this sense, molecularly imprinted polymers (MIPs) have been shown as an excellent alternative for the separation science, since they can r
Quím. Nova. Publicado em: 2020-12
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19. Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero
Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characterist
Food Sci. Technol. Publicado em: 2020-12
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20. Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product
Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to sligh
Food Sci. Technol. Publicado em: 2020-09
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21. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
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22. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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23. Consumer behavior of organic and functional foods in Brazil
Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people
Food Sci. Technol. Publicado em: 2020-06
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24. Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular struct
Food Sci. Technol. Publicado em: 2020-06