Consulta: subjectFacets:"Lipid reduction"
Registros recuperados: 2
Data/hora: 09/06/2024 12:42:41

Performance, body composition, and physiological response of tambaqui fed diet with green tea extract
Provedor de dados: 86
Autores: Corrêa,Carline Barroso; Veras,Galileu Crovatto; Silva,Giselle Paula Silva da; Brabo,Marcos Ferreira; Silva,Evaldo Martins.
Abstract: The objective of this work was to evaluate the performance, body composition, and physiological state of tambaqui (Colossoma macropomum) fingerlings fed diets containing different levels of green tea (Camellia sinensis) extract (GTE). A completely randomized design was used with five treatments, different levels of GTE (0.00, 0.05, 0.30, 0.55, and 0.80 g kg-1) and three replicates. The diets were offered to fingerlings twice a day, for 90 days. The increase of dietary GTE levels promoted a positive quadratic effect on body lipids, hepatic lipids, retention of body lipids, glucose, and total triglycerides, and the minimum values of these variables were estimated with 0.61, 0.54, 0.73, 0.60, and 0.30g kg-1 GTE in the diet, respectively. There was a...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Camellia sinensis; Colossoma macropomum; Flavonoids; Lipid reduction; Phytotherapy; Plant extracts.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000500540

Influence of a protein concentrate used as a fat substitute on the quality of cheese bread
Provedor de dados: 52
Autores: Clareto,Silvia Silveira; Nelson,David Lee; Pereira,Accácia Júlia Guimarães.
The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese bread; Fat substitute; Caloric reduction; Lipid reduction.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020