Natural Food
Mostrando 1-12 de 597 artigos, teses e dissertações.
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1. Existe algum risco no uso de tinturas (henna) nas sombrancelhas das gestantes?
Segundo a Agência Nacional de Vigilância Sanitária (ANVISA), a maioria das informações necessárias na avaliação do risco potencial de um produto cosmético (henna) depende dos ingredientes que compõem sua fórmula
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Podendo se apresentar em pó e creme, e há algumas formulações onde a composição pode apresentar blends (misturas)
Núcleo de Telessaúde Sergipe. Publicado em: 12/06/2023
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2. Characterization of Commercially Available Turmeric for Use in Pharmaceutical Products and Food Supplements
We addressed some physicochemical and biological differences in commercial turmeric, acquired from both handling pharmacies and stores selling natural products for quality assessment. For this, it was determined the melting point, antioxidant activity by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), antimicrobial activity via the agar disk-diffusion assay,
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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4. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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5. Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Cen
Food Sci. Technol. Publicado em: 2021-06
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6. CARTA AO EDITOR SOBRE O MANUSCRITO: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Rev Bras Med Esporte. Publicado em: 2021-06
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7. Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Food Sci. Technol. Publicado em: 2021-06
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8. Food safety: relation between pesticides and poisoning
Abstract Brazil has worldwide relevance in agriculture, as well as being one of the largest consumers of pesticides. This reality associated with underreporting of poisonings, food sample data above the permitted limit of current legislation, possible pesticide flexibilities and increasing smuggling of these products. This study aimed to evaluate the marketi
Food Sci. Technol. Publicado em: 2021-03
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9. Biomass production of the aquatic macrophyte Ceratopteris pteridoides (Hook.) Hieron (Pteridaceae) in nutrient addition treatments
ABSTRACT Aquatic macrophytes are a key group in flooded areas due to their high primary productivity, and several species present in the Amazonian floodplains have potential for human food use. This study evaluated biomass production and nutrient levels in fronds of Ceratopteris pteridoides (Pteridaceae), under the following nutritional treatments: (T1) arte
Acta Bot. Bras.. Publicado em: 2021-03
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10. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction
Food Sci. Technol. Publicado em: 2021-03
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11. Risk perception related to food
Abstract There is no human activity that is risk free, including those most trivial and essential for survival, such as eating. Various factors impact the risk perception of a population, such as whether the risk is voluntary, known, brings some benefits or whether the information about the risk is provided by sources seen as trusted. Furthermore, regional a
Food Sci. Technol. Publicado em: 2020-12
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12. Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential
Food Sci. Technol. Publicado em: 2020-12