Phytic Acid
Mostrando 1-12 de 67 artigos, teses e dissertações.
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1. Effect of phytic acid on bond strength and interfacial integrity of universal adhesive to deep dentin
Resumo Este estudo investigou o efeito do ácido fítico (IP6) em diferentes concentrações e tempos de aplicação na resistência da ligação microtensiva (µTBS) e na integridade interfacial do adesivo universal à dentina profunda. As superfícies planas de dentina profunda de 48 molares humanos foram preparadas com ácido fosfórico (PA) a 37% durante
Brazilian Dental Journal. Publicado em: 2022
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2. Effect of Preparation Additives on the Antimicrobial Activity and Cytotoxicity of Polypyrrole
The search for new biomaterials has increased continuously in recent years and, in this context, the application of polypyrrole (PPy) as a promising material for this function has been reported as a result of positive responses, such as bioactivity and biocompatibility. In this study, PPy was obtained through modifications/adaptations made in methodologies o
J. Braz. Chem. Soc.. Publicado em: 2021-06
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3. Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies
Abstract The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antiox
Food Sci. Technol. Publicado em: 2021-03
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4. Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate m
Food Sci. Technol. Publicado em: 31/01/2019
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5. Characterization of biochemical and functional properties of water-soluble tempe flour
Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and
Food Sci. Technol. Publicado em: 11/06/2018
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6. Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing
Abstract This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time
Food Sci. Technol. Publicado em: 01/06/2017
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7. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional fac
Food Sci. Technol. Publicado em: 01/10/2013
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8. Study of thermal behavior of phytic acid
O ácido fítico é um composto natural muito utilizado como despigmentante em emulsões cosméticas magistrais. No entanto, observou-se experimentalmente que o ácido fítico, quando aquecido a 150 °C durante cerca de uma hora, mostra evidências de decomposição térmica e que poucos estudos envolvendo essa espécie, isoladamente quanto a sua estabilidad
Braz. J. Pharm. Sci.. Publicado em: 2013-06
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9. Extração de fitase endógena de farelo de arroz integral sua aplicação na produção de ingrediente com baixo teor de ácido fítico e avaliação da adição em dietas para frangos de corte
The objective of this study was to extract the endogenous phytase from whole rice bran and apply for production of an low phytic acid rice bran and evaluate the addition in broilers chicken diets. To establish the optimum conditions of extraction of endogenous phytase was evaluated pH, temperature and hours of hydrolysis using na orthogonal central composite
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012
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10. Avaliação do efeito da adição de fontes nitrogenadas e de sais minerais na fermentação em estado sólido para produção de fitase por Aspergillus / Evaluation of the effect of additing mineral and nitrogen sources in soil state fermentation for production of phytase using Aspergillus
Processos biotecnológicos para produção de enzimas apresentam acentuado crescimento devido à necessidade de maximização dos processos biológicos industriais e à contribuição para reduzir impactos ambientais. Entretanto, a utilização e purificação das enzimas envolve inúmeras variáveis e custo de produção relativamente alto. A fitase hidroli
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/04/2012
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11. USO DE RESÍDUOS DA FILETAGEM DE JUNDIÁ (Rhamdia quelen) E ÁCIDO FÍTICO PARA ELABORAÇÃO E CONSERVAÇÃO DE EMBUTIDO CÁRNEO / USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT
O processamento industrial de filés de pescados gera grande quantidade de resíduos que pode causar sérios problemas ambientais pelo descarte inadequado. Entretanto, na carcaça, após a filetagem, encontram-se músculos de boa qualidade que podem ser utilizados para a alimentação humana. Uma alternativa é a fabricação de carne mecanicamente separada
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2012
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12. Efeito dos processos de irradiação e germinação nos aspectos nutricionais, sensoriais e microbiológicos em grãos de soja (Glycine m ax Merril) cultivar BRS216 / Effect of irradiation and germination processes in the nutritional, sensory and microbiological in soybeans (Glycine max Merrill) cultivra BRS216
Soybean (Gycine max (L.) Merrill) is an important legume for human diets due its potential health benefits. Because of the increasing stimulus to soybean consumption, mainly due to its several bioactive compounds, some processing methods have been studied as a way to know changes that occur in these compounds during the processes. Thus, this study aimed to a
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/10/2011