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| Registros recuperados: 43 | |
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| Martin,Clayton A.; Milinsk,Maria C.; Visentainer,Jesuí V.; Matsushita,Makoto; de-Souza,Nilson E.. |
| There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Trans fatty acids; Partial hydrogenation; Deodorization; Frying; Irradiation; Biohydrogenation. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015 |
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| Soares,Adriana Lourenço; Marchi,Denis Fabrício; Matsushita,Makoto; Guarnieri,Paulo Donizeti; Droval,Adriana Aparecida; Ida,Elza Iouko; Shimokomaki,Massami. |
| The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE meat; DFD meat; Arachidonic acid. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023 |
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| Moreira,Fernanda Barros; Souza,Nilson Evelázio de; Matsushita,Makoto; Prado,Ivanor Nunes do; Nascimento,Willian Gonçalves do. |
| The objective of this study was to evaluate the carcass characteristics (carcass weight, carcass yield, fat thickness, loin area, marbling and colour) and chemical composition of the Longissimus dorsi muscle (moisture, ash, crude protein, fat and cholesterol) of cuts with or without fat thickness, of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in millet (Pennisetum americanum L.) or star grass (Cynodon plectostachyus Pilger) pasture systems, with mineral or mineral protein supplementation. Animals were slaughtered with an average body weight of 450 kg (Bos indicus) or 470 kg (Bos indicus x Bos taurus crossbreed). There was no treatments effect on carcass characteristics and meat chemical composition of cut without fat thickness. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bos indicus; Bos taurus; Carcass; Meat; Pasture. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400016 |
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| Pedrão,Mayka Reghiany; Lassance,Fernanda; Souza,Nilson Evelazio de; Matsushita,Makoto; Telles,Paulo; Shimokomaki,Massami. |
| The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD) taken from the same animal (p<0.05), the highest value reported so far. This was unequivocally observed by the histological evaluation. Proportionally more protein fraction and conversely less moisture were also observed in RB. Analysis of collagen and its crosslinking with hydroxylysylpyridinium (HP) showed there to be 22.9% more collagen and 14-fold as much HP in RB as in LD. Contrary to the expectations, the tenderness of fresh samples evaluated by Warner Bratzler shear force measurements led to values... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Zebu breed; Collagen; Hydroxylysylpyridinium; Meat tenderness; Marbling fat. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300023 |
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| Oliveira,Edna Regina Netto de; Agostinho,Angelo Antonio; Matsushita,Makoto. |
| This study analyzed the chemical composition of the dorsal muscle tissue of Hypophthalmus edentatus, in particular, fatty acids of the lipidic fraction, and its relationship with the biological variables and the capture period. The average values for moisture, ash, protein and total lipids were 63.15, 1.11, 14.27 and 17.24%, respectively. In the lipidic fraction, 35 fatty acids were identified, the most abundant being: 16:0, 18:1omega9, 18:0, 16:1omega7, 18:3omega3, DHA and EPA. The totals of respectively saturated, monounsaturated and polyunsaturated fatty acids were 41.15, 35.30 and 23.88%. The PUFA/SFA ratio was equal to 0.68 and the omega3/ omega6 ratio equal to 1.98. The PCA demonstrated that the long chain PUFAs contributed positively to the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freshwater fish; Fatty acids; Lipid contents; Proximate composition; Hypophthalmus edentatus. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000100015 |
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| Perini,João Angelo Lima; Stevanato,Flávia Braidotti; Visentainer,Jeane Eliete Laguila; Sargi,Sheisa Cyléia; Oliveira,Marcia Machado; Souza,Nilson Evelázio; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| The objective of this study was to evaluate the incorporation of omega-3 fatty acids (n-3 FA) on male Swiss mice livers receiving diets based on linseed oil (LO) for up to 56 days. The mice were sacrificed at 7, 14, 28, 42, 56 days and FA concentration was analyzed by gas chromatography. A total of 13 FA were identified on LO feeds presenting alpha-linolenic acid (LNA) contents of 26.97 %. A total 22 FA were identified in the livers of the mice. Part of the LNA was converted into n-3 FA (20:3n-3, eicosapentaenoic acid-EPA, 22:5n-3, and docosahexaenoic acid-DHA), and some of the LNA was stored in the liver. LNA, EPA and DHA concentrations (mg/g total lipids ) from 0 days for up 56 days increased from 1.29 to 18.90 (LNA), 0.20 to 18.90 (EPA) and 41.26 to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyunsaturated fatty acids; Mice; Liver; Linseed oil. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200012 |
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| Torii,Marcelo Shizuo; Damasceno,Júlio César; Ribeiro,Luciano da Rocha; Sakaguti,Eduardo Shiguero; Santos,Geraldo Tadeu dos; Matsushita,Makoto; Fukumoto,Nelson Massaru. |
| The objective of the present work was to evaluate the physical-chemical characteristics (density, pH, acidity, fat, protein, lactose and total of solids contents) and milk fatty acids composition (C: 4 to C: 20) in response to roughage sources (alfalfa hay T1; oat hay T2 and maize silage T3). Nine Saanen lactating goats were used, in a triple Youden square design (3 animals x 2 periods). There was no treatment effects in the physical-chemical variables in the univariate analyses; by multivariate analyses three distinct patterns of fatty acids could be defined: milk with greater quantity of short chain fatty acids and acids C17:1omega7 e C18:2omega6 (T1); milk with equivalent amounts of short, medium and long chain fatty acids (T2); and milk with greater... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alfafa hay; Maize silage; Milk quality; Milk composition; Oat hay; Saanen. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000600010 |
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| Santos,Lilian Dena dos; Zara,Ricardo Fiori; Visentainer,Jesuí Vergílio; Matsushita,Makoto; Souza,Nilson Evelázio de; Franco,Maria Luiza Rodrigues de Souza. |
| Objetivou-se com este trabalho avaliar o efeito das formas de processamento e do alecrim na defumação dos troncos e filés sem pele de tilápia do Nilo sobre o rendimento e as características organolépticas. Independente da forma de processamento aplicada, os filés defumados na presença do alecrim apresentaram menor rendimento. Foi também observado que os filés obtidos a partir dos troncos defumados proporcionaram maiores rendimentos. Analisando a forma de processamento dos filés defumados, os provadores apresentaram maior aceitação para filés (FIL) (2,88) em relação aos filés a partir dos troncos defumados (FTD) (2,63). A presença de alecrim nos filés, independente da forma de obtenção do produto final, não foi significativo para aparência, cor, aroma e... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia; Defumação; Análise sensorial; Rendimento. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000200021 |
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| Sora,Gisele Teixeira de Souza; Souza,Aloisio Henrique Pereira; Zielinski,Acácio Antônio Ferreira; Haminiuk,Charles Windson Isidoro; Matsushita,Makoto; Peralta,Rosane Marina. |
| Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyunsaturated:saturated ratio; Omega-6/omega-3 ratio; Multivariate analysis. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400372 |
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| Pagamunici,Lilian Maria; Souza,Aloisio Henrique Pereira; Gohara,Aline Kirie; Souza,Nilson Evelázio; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Principal component analysis; Pseudo-cereals; Linseed; Fatty acids. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007 |
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| Gohara,Aline Kirie; Souza,Aloisio Henrique Pereira de; Gomes,Sandra Terezinha Marques; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio; Matsushita,Makoto. |
| ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna angularis; Alpha-linolenic; Principal component analysis; Vitamin E; Antioxidant activity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100104 |
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| Aguiar,Ana Carolina de; Aguiar,Sílvia Cristina de; Boroski,Marcela; Souza,Nilson Evelázio de; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| O objetivo deste estudo foi quantificar o ácido alfa-linolênico [LNA, 18:3 (n-3)], avaliar a composição centesimal das folhas e caules de linho (Linum usitatissimum L.) submetidos à secagem e colhidos em diferentes estágios de desenvolvimento (40, 80 e 120 dias), e determinar o potencial antioxidante das folhas colhidas aos 80 dias através do teste com o radical DPPH. As folhas obtiveram maiores teores de cinzas, proteína e lipídios totais em relação aos caules. Tanto as folhas quanto os caules apresentaram razões de AGPI/AGS e n-6/n-3 dentro dos valores considerados adequados para a alimentação. Os caules colhidos nos diferentes tempos não apresentaram diferenças significativas (P<0,05), quanto ao teor de LNA. As folhas colhidas aos 80 dias... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ômega-3; Ácidos graxos; Atividade antioxidante; DPPH. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000600021 |
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| Biondo,Polyana Batoqui França; Boeing,Joana Schuelter; Barizão,Érica Oliveira; Souza,Nilson Evelazio de; Matsushita,Makoto; Oliveira,Claudio Celestino de; Boroski,Marcela; Visentainer,Jesuí Vergílio. |
| Beetroot leaves (Beta vulgaris L.) are commonly cut off and discarded before using its bulb due to lack of knowledge of how to use them. Aiming at using these leaves, in the present study, in natura and dehydrated beetroot leaves were chemically characterized in terms of fatty acid composition, proximate composition, minerals, total phenolic compounds (TPC), and antioxidant activity by DPPH in different stages (60, 80, and 100 days) of development. The beetroot leaves showed significant levels of protein and lipids in all developmental stages, and all proximate composition nutrients decreased during these maturation stages; the highest content was observed at 60 days. The Fe content decreased during the developmental stages (from 342.75 to 246.30... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beetroot leaves; Minerals; Fatty acid; Alpha-linolenic acid; Antioxidant activity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100014 |
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| Zanqui,Ana Beatriz; Maruyama,Swami Arêa; Barilli,Deoclécio José; Ribeiro,Suellen Andressa Oenning; Gomes,Sandra Terezinha Marques; Visentainer,Jesuí Vergílio; Souza,Nilson Evelázio De; Boscolo,Wilson Rogério; Matsushita,Makoto. |
| The objective of this study was to investigate the fatty acid composition of Pimedolus maculatus fillets of fish fed with different diets. The fish were submitted to an adaptation period (over 30 days) and fed only a control diet (diet I). After this period, the fish were divided into two groups: one group received a diet enriched with flaxseed oil (diet II), and the other received a diet enriched with conjugated linoleic acid (CLA) (diet III). Subsequent collections were undertaken after 25 and 50 days. Compared to the control samples, fish fed diet II showed an increase in concentrations of total fatty acid omega-3 (n-3) in the fillets, with an improvement ratio of n-6/n-3. The incorporation of CLA into fish fed diet III was successful. Supplementing the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyunsaturated fatty acids; Gas chromatography; Fatty acids profile. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300023 |
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| Visentainer,Jesuí V.; Gomes,Sandra T. M.; Hayashi,Carmino; Santos-Júnior,Oscar O.; Silva,Adriano B. M. da; Justi,Karin C; Souza,Nilson E. de; Matsushita,Makoto. |
| Este trabalho teve como objetivo realizar um estudo sobre a composição físico-química e, especialmente sobre a composição de ácidos graxos nos lipídios totais de cabeças de tilápias (Oreochromis niloticus), submetidas a diferentes tempos (0, 10, 20, 30 dias) de fornecimento de ração suplementada com óleo de linhaça (fonte do ácido a-linolênico, 18:3n-3 LNA), em substituição ao óleo de girassol. Não houveram diferenças (P>0,05) entre os teores de umidade, cinza, proteína e lipídios totais para os diferentes tratamentos (tempos de fornecimento). Os teores de lipídios totais das cabeças variaram de 8,41 a 10,13% e foi encontrado um total de 27 ácidos graxos nestes lipídios para todos os tratamentos. Os ácidos graxos majoritários foram 18:2n-6 (29,66 a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia do Nilo (Oreochromis niloticus); Cabeça; Ácidos graxos; Ômega-3; Óleo de linhaça. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000300031 |
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| Stevanato,Flávia Braidotti; Almeida,Vanessa Vivian; Matsushita,Makoto; Oliveira,Cláudio Celestino; Souza,Nilson Evelázio; Visentainer,Jesuí Vergilio. |
| The objective of this work was to analyze the fatty acid composition and nutrient potential of flour made from tilapia heads, which are normally discarded during the filleting operation. Significant differences were found between the proximate composition (moisture, ash, protein and total lipids) of the in natura tilapia and the flour, due to the drying process. The predominant fatty acids in the heads (in natura and in the flour) were palmitic acid (1,999 mg.100 g-1 and 7,699 mg.100 g-1, respectively), oleic acid (3,128 mg.100 g-1 and 11,447 mg.100g-1, respectively), and linoleic acid (1,018 mg.100 g-1 and 3,784 mg.100 g-1, respectively). The results lead us to conclude that tilapia head flour offers high levels of protein (38.41%), total lipids (35.46%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilapia; Heads; Flour; Fatty acids; Nutrients. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200027 |
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| Pagamunici,Lilian Maria; Souza,Aloisio Henrique Pereira de; Gohara,Aline Kirie; Silvestre,Alline Aparecida Freitas; Visentainer,Jesuí Vergílio; Souza,Nilson Evelázio de; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from 97.49 and 122.72 g kg-1 of food, respectively. The polyunsaturated/saturated, and n-6:n-3 fatty acid ratios ranged from 2.82 and 2.59:1, respectively. Granola had the best alpha-linolenic acid content, nutritional indices in the lipid fraction, and mineral content. There were good hygienic and sanitary conditions during storage; probably due to the low water activity of the formulation, which... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cereal; Pseudo-cereals; Food science; Principal component analysis; Fatty acids. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100019 |
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| Stevanato,Flávia Braidotti; Petenucci,Maria Eugênia; Matsushita,Makoto; Mesomo,Michele Cristiane; Souza,Nilson Evelázio de; Visentainer,Jeane Eliete Laguila; Almeida,Vanessa Vivian de; Visentainer,Jesui Vergilio. |
| As cabeças de tilápias são resíduos do processamento de peixes comumente descartados e não aproveitadas como alimento. Desta forma realizou-se um estudo sobre a composição química e de ácidos graxos na farinha obtida a partir de cabeças de tilápias. Ainda foram realizadas avaliações sensorial (caldo e sopa) e química e de ácidos graxos na sopa elaborada com a farinha. Os objetivos foram avaliar a composição e aceitação dos produtos elaborados com farinha, visando o aproveitamento na alimentação humana, especialmente para a merenda escolar. Os resultados obtidos foram de elevados teores de proteína (38,4%), cinzas (19,4%) e lipídios (35,5%) na farinha. A sopa apresentou elevada aceitação pelas crianças do ensino fundamental e a composição de ácidos graxos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia; Cabeça; Farinha; Composição química; Ácidos graxos. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300022 |
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| Jesús,Marcelo Nunes de; Zanqui,Ana Beatriz; Valderrama,Patrícia; Tanamati,Augusto; Maruyama,Swami Arêa; Souza,Nilson Evelázio de; Matsushita,Makoto. |
| In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Principal component analysis; Freeze-dried eggs; Confections; Sensory analysis; Egg products. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300025 |
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| Registros recuperados: 43 | |
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