Protein Quality
Mostrando 1-12 de 1106 artigos, teses e dissertações.
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1. Ultra-processed foods and the nutritional quality of the diet of Brazilian pregnant women
SUMMARY OBJECTIVE: The aim of this study was to evaluate the consumption of ultra-processed foods by Brazilian pregnant women and its association with the nutritional quality of the diet. METHODS: This is a prospective and cross-sectional study with food consumption data of Brazilian pregnant women from the 2017 to 2018 Family Budgets Survey (Pesquisa de O
Revista da Associação Médica Brasileira. Publicado em: 2023
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2. HDL-Cholesterol in Children and Adolescents with Congenital Heart Disease
Abstract Background Children and adolescents with congenital heart disease may be more likely to develop atherogenic cardiovascular diseases in adulthood. Therefore, the early identification of risk factors and intervention in childhood may be crucial for a good quality of life and longevity. Objectives To describe the distribution of high-density lipoprot
International Journal of Cardiovascular Sciences. Publicado em: 2022
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3. Challenges of TiO2-composite, as a visible active photocatalyst material for SARS-CoV-2 antiviral compared with the other viruses
The efforts in dealing with COVID-19 in various aspects are continuously being carried out, such as the photocatalytic process. Interestingly, TiO2 plays an important role as an environmentally friendly photocatalyst with a visible and UV absorption range. The increase in the antiviral performance of this compound is further maximized by formulating TiO2-bas
Química Nova. Publicado em: 2022
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4. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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5. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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6. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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7. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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8. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Abstract Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nu
Food Sci. Technol. Publicado em: 2021-06
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9. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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10. Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil
Abstract The Southern region of Brazil is known for its floral diversity, presenting great potential for bee products such as honey, pollen, propolis and royal jelly. In this study, 67 honey samples provided by beekeepers from 14 municipalities of western Paraná were evaluated. Physicochemical parameters, bioactive compounds and antioxidant activity were an
Food Sci. Technol. Publicado em: 2021-06
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11. 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
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12. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour.
Food Sci. Technol. Publicado em: 2021-03