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	Provedor de dados Bragantia (1) Autor Campo Dall'Orto,Fernando Antônio (1) Martins,Fernando Picarelli (1) Nagai,Violeta (1) Ojima,Mário (1) Rigitano,Orlando (1) Scaranari,Hélio José (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 1978 (1) País Brazil (1) Idioma Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 39 Primeira ... 1 2 ... Última Bayesian AMMI applied to food-type soybean multi-environment trials Rev. Ciênc. Agron. Freiria,Gustavo Henrique; Gonçalves,Leandro Simões Azeredo; Zeffa,Douglas Mariani; Lima,Wilmar Ferreira; Fonseca Júnior,Nelson da Silva; Prete,Cássio Egídio Cavenaghi; Fonseca,Inês Cristina de Batista. ABSTRACT A complicating factor for the selection of plant strains is the influence of a genotype-environment (GE) interaction. The Bayesian approach is a tool to increase the efficiency of adaptability and stability methodologies. In this context, the objective of this study was to evaluate the linear and bi-linear parameters of the additive main effects and multiplicative interaction (AMMI) analysis using the Bayesian approach for selection of food-type soybean genotypes in multi-environment trials. The grain yields of five lipoxygenase-free lines intended for human consumption of from the soybean breeding program of the Londrina State University and two commercial standards (BRS 257 and BMX Potência RR) were evaluated in four counties of the State of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Bayesian inference; Genotype - environment; Functional food; Grain yield. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000400417 Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential Scientia Agricola Ruiz,Juliana Nogueira; Villanueva,Nilda D. Montes; Favaro-Trindade,Carmen Silvia; Contreras-Castillo,Carmen J.. Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L*... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Bifidobacterium lactis; Fermented meat sausage; Functional food; Sensory acceptance. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005 Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition Scientia Agricola Wójciak,Karolina Maria; Karwowska,Małgorzata; Dolatowski,Zbigniew Józef. Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oxidation stability; Uncured; Functional food; Antioxidant. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000200124 Heterosis and genetic parameters for grain quality in oat segregating populations Scientia Agricola Silveira,Solange Ferreira da Silveira; Hawerroth,Maraisa Crestani; Oliveira,Danyela de Cássia da Silva; Woyann,Leomar Guilherme; Almeida,Helaine Claire Ferreira de; Luz,Viviane Kopp da; Thurow,Liamara; Silva,Raíssa Martins da; Gutkoski,Luiz Carlos; Maia,Luciano Carlos da; Oliveira,Antonio Costa de. ABSTRACT Improvement of quality-related traits of grains is a constant concern in white oat breeding programs, which challenges breeders to understand their dynamics. The performance of different genetic combinations must be thoroughly evaluated to make high nutritional quality cultivars available. This study aimed to estimate the heterosis on F1 and F2 generations, vigor loss, due to inbreeding, and correlation between the grain chemical components to understand the dynamics of these traits, considering two segregating oat progenies. The populations Albasul × UPF 15 (population 1) and IAC 7 × UFRGS 19 (population 2) were developed. Both populations showed transgressive segregant individuals. The combination Albasul × UPF 15 provided significant heterosis... Tipo: Info:eu-repo/semantics/article Palavras-chave: Avena sativa; Functional food; Artificial hybridization; Correlation. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000500471 Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration Scientia Agricola Raupp,Dorivaldo da Silva; Rosa,Danielle Amorim; Marques,Silvia Helena de Paula; Banzatto,David Ariovaldo. Starch factories generate large amounts of cassava solid waste. A small amount is utilized for animal feed but most of it is discharged with deleterious effects to the envirounment. A edible food with a high content of insoluble dietary fiber (60.9%), named "partially hidrolyzed cassava waste" (PHCW), was prepared from industrial cassava solid waste by an enzymatic process. PHCW or wheat bran (WB) were fed to model rats and both promoted digestive function effects, but PHCW produced the greatest effect. The insoluble fiber constituent from PHCW (and not the soluble fiber), promoted the greatest fecal bulking, fecal weight and defecation frequency in rats, as compared to WB. Such results indicate that the partially hydrolyzed cassava waste presents... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava; Dietary fiber; Wheat bran; Functional food; Human nutrition. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300008 Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production Thai Agricultural Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe. Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio); 0.48 ± 0.01 g/ml (bulk density); 3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g (antioxidant activity); 3.02 ± 0.25 mg... Tipo: PhysicalObject Palavras-chave: Egoma leaf; Snack; Optimization; Functional food; Extrusion; ผลิตภัณฑ์อาหารเสริมเพื่อสุขภาพ; อาหารขบเคี้ยว; การกดอัดเป็นรูป; งาขี้ม้อน; ใบ; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5260 Antimicrobial activity of honeys from two stingless honeybee species and Apis mellifera (Hymenoptera: Apidae) against pathogenic microorganisms Acta Amazonica Cruz,Carolinie Batista Nobre da; Pieri,Fabio Alessandro; Carvalho-Zilse,Gislene Almeida; Orlandi,Patrícia Puccinelli; Nunes-Silva,Carlos Gustavo; Leomil,Luciana. Honeys are described possessing different properties including antimicrobial. Many studies have presented this activity of honeys produced by Apis mellifera bees, however studies including activities of stingless bees honeys are scarce. The aim of this study was to compare the antimicrobial activity of honeys collected in the Amazonas State from Melipona compressipes, Melipona seminigra and Apis mellifera against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Chromobacterium violaceum, and Candida albicans. Minimum inhibitory concentrations were determined using the agar dilution method with Müller-Hinton agar (for bacteria) or Saboraud agar (for yeast). Staphylococcus aureus and E. faecalis were inhibited by all honeys at concentrations... Tipo: Info:eu-repo/semantics/article Palavras-chave: Melipona; Antibacterial; Antifungal; Natural products; Functional food. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672014000200015 Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária - doi: 10.4025/actasciagron.v33i2.4885 Agronomy Araújo Filho, Djalma Gomes de; UEPG; Eidam, Tânia; UEPG; Borsato, Aurélio Vinicios; Embrapa Pantanal; Raupp, Dorivaldo da Silva; UEPG. O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conservação comparado à in natura e possibilidade de aproveitamento da produção excedente, reduzindo efeitos de sazonalidade. A pesquisa propôs produzir uma farinha de beterraba com a aplicação de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de trituração, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa... Tipo: Pesquisa aplicada para pequeno produtor Palavras-chave: 5.00.00.00-4; 5.01.00.00-9; 5.01.03.00-8 farinha de beterraba; Secagem; Agroindústria; Alimento funcional Fitotecnia e Produção Vegetal beet flour; Drying; Agroindustry; Functional food. Ano: 2011 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4885 Nutritional quality of phaseolin types and morphotypes of green bean (Phaseolus vulgaris L.) Agrociencia Carović-Stanko,Klaudija; Maloić,Mario; Pintar,Jasna; Liber,Zlatko; Radosavljević,Ivan; Bedeković,Dalibor; Guberac,Sunčica; Očić,Vesna; Lazarević,Boris. Abstract The long tradition of green bean (Phaseolus vulgaris L.) cultivation in Croatia has resulted in the development of a landraces adapted to specific areas and chosen to suit different dietary habits. The hypothesis of our study was that nutritional quality (content of proteins, sugars, fibres, calcium, potassium and phosphorus in fresh pods) of 14 widely grown Croatian green bean accessions is affected by origin and morphotype. The analysed accessions were grown in non-replicated field plots where morphotypes were classified. The gene pool of adscription (Andean vs. Mesoamerican) of each accession was determined with the phaseolin marker, whereas nutritional quality traits were analysed according to standard analytical methods. The relationships... Tipo: Info:eu-repo/semantics/article Palavras-chave: Crude protein; Gene pool; Growth habit; Functional food; Phosphorus; Potassium. Ano: 2018 URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952018000400523 Quinoa and flaxseed: potential ingredients in the production of bread with functional quality BABT Calderelli,Valéria Alcântara Santos; Benassi,Marta de Toledo; Visentainer,Jesuí Vergílio; Matioli,Graciette. The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it. Tipo: Info:eu-repo/semantics/article Palavras-chave: Fatty acids; Chenopodium quinoa; Linum usitatissimum; Functional food. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400029 Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation BABT Egea,Mariana Buranelo; Silva,Rui Sérgio Souza Ferreira da; Yamashita,Fábio; Borsato,Dionísio. The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification... Tipo: Info:eu-repo/semantics/article Palavras-chave: Surface response methodology; Optimization; Functional food; Fructo-oligosaccharide. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500015 Iron bioaccumulation in mycelium of Pleurotus ostreatus BJM Almeida,Sandra M.; Umeo,Suzana H.; Marcante,Rafael C.; Yokota,Meire E.; Valle,Juliana S.; Dragunski,Douglas C.; Colauto,Nelson B.; Linde,Giani A.. Pleurotus ostreatus is able to bioaccumulate several metals in its cell structures; however, there are no reports on its capacity to bioaccumulate iron. The objective of this study was to evaluate cultivation variables to increase iron bioaccumulation in P. ostreatusmycelium. A full factorial design and a central composite design were utilized to evaluate the effect of the following variables: nitrogen and carbon sources, pH and iron concentration in the solid culture medium to produce iron bioaccumulated in mycelial biomass. The maximum production of P. ostreatus mycelial biomass was obtained with yeast extract at 2.96 g of nitrogen L−1 and glucose at 28.45 g L−1. The most important variable to bioaccumulation was the iron concentration in the cultivation... Tipo: Info:eu-repo/semantics/article Palavras-chave: Iron sulfate; Functional food; Hemoglobin; Anemia. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100195 Antioxidant and immunomodulatory activities of Oviductus ranae in mice BJPS Zhang,Yang; Liu,Yang; Yang,Xiudong; Cui,Hao; Xu,Xiaoxiao; Mao,Liping; Zhou,Hongli. Oviductus ranae (OR) is a traditional Chinese medicine, which was first recorded in the Compendium of Materia Medica in the Ming Dynasty. OR contains high amounts of proteins and elicits therapeutic effects on neurasthenia, insomnia, and respiratory symptoms, which are related to oxidative stress and immunodeficiency. This study aimed to obtain the potential of OR for the development of functional food possessing antioxidant and immune-enhancement functions in the same dose. In antioxidant evaluation, OR can significantly decrease malondialdehyde and protein carbonyls (P < 0.05, P < 0.01) and significantly increase total superoxide dismutase and glutathione in a dose-dependent manner (P< 0.05, P < 0.01) against ethanol-induced oxidative stress... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oviductus ranae/evaluation/antioxidant activity; Immunomodulatory activity; Functional food. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000400626 Consumption of baru nuts (Dipteryx alata) in the treatment of obese mice Ciência Rural Araújo,Andreia Cristina Ferraz; Rocha,Juliete Castro; Paraiso,Alanna Fernandes; Ferreira,Adaliene Versiani Matos; Santos,Sergio Henrique Sousa; Pinho,Lucineia de. ABSTRACT: The present study evaluated the effects of baru nut consumption on body weight, percent adiposity, amount of adipose tissue and blood levels in obese male Swiss mice. After inducing obesity by providing high-glucose diet (60 days), the mice were divided into 4 groups (7 animals per group) and were fed on a control diet (C), high-glucose diet (HG) or high-glucose diet added with baru (HGBA) or soybean oil (HGSO). Groups fed with diet HGBA had a decrease in the weight gain and glucose and triglyceride levels when compared to diet HG. Aimals fed with HG exhibited a higher proportion of epididymal and retroperitoneal adipose tissue. The inclusion of baru nut in the diet improved the control of weight gain and glucose and triglyceride levels in obese... Tipo: Info:eu-repo/semantics/article Palavras-chave: Obesity; Functional food; Baru nuts. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000200405 Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly Ciência Rural Guerra,André Fioravante; Lemos Junior,Wilson José Fernandes; Santos,Geraldo Oliveira dos; Andrighetto,Christian; Gianomini,Alessio; Corich,Viviana; Luchese,Rosa Helena. ABSTRACT: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Frozen dessert; Functional food; Probiotic strain. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900751 Isoflavone and protein content in soybeans grains submitted to flooding at different stages of development Ciência Rural Fante,Camila Argenta; Goulart,Patrícia de Fátima Pereira; Alves,José Donizeti; Henrique,Paôla de Castro; Fries,Daniela Deitos. The stress imposed on plants by soil flooding constitutes a major barrier to growth and productivity. The identification of soybean varieties that produce higher levels of isoflavones, is necessary as soybeans have been used as human food to reduce risks of chronic diseases. Thus, this study was conducted with the objective of quantifying proteins and isoflavones in soybean cultivars subjected to flooding at various stages of development. The cultivars 'BRS267', 'BRS257' and 'BRS213' were subjected to 15 days of flooding, starting at the stages V6 and V8 and 11 days under stress starting at the stage R4. The proteins in the grain were extracted and quantified and analyzed by SDS-PAGE electrophoresis. Isoflavones were extracted, separated and quantified on... Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Hypoxia; Functional food. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001200029 Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll Ciência e Agrotecnologia Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod. In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007 Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing Ciência e Agrotecnologia Lira,Giselda Macena; Lopez,Ana Maria Queijeiro; Firmino,Guilherme Oliveira; Santos,Suzan Diniz; Bezerra,Ranilson de Souza. ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH•... Tipo: Info:eu-repo/semantics/article Palavras-chave: Free radicals; Functional food; Biomolecules oxidation. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000100094 Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars Ciência e Agrotecnologia Leite,Paula Bacelar; Maciel,Leonardo Fonseca; Opretzka,Luiza Carolina França; Soares,Sergio Eduardo; Bispo,Eliete da Silva. The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavour is composed by many compounds whose formation depends on the genetic background, environment where cocoa is grown and processing operations. Therefore, this work aimed at determining the monomeric phenolic compounds, methylxanthines and antioxidant activity of cocoa mass and dark chocolate from cocoa cultivars resistant to "witch broom disease" and non resistant to the disease. The total phenolic compounds in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Functional food; Theobromine; Caffeine; Epicatechin; Catechin. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300007 Registros recuperados: 39 Primeira ... 1 2 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco