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| Registros recuperados: 32 | |
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| Lazzari,R.; Uczay,J.; Henriques,J.K.S.; Durigon,E.G.; Kunz,D.F.; Peixoto,N.C.; Fronza,D.. |
| ABSTRACT In fish farming, the use of alternative ingredients has been studied, so that alternative sources can be used to minimize feed costs. This study evaluated the incorporation of grape, orange, guava, and fig residues in diets for silver catfish and its effects on growth, digestive enzymes and body composition. A total of 180 fish (initial mean weight = 22.93±0.75 g) were reared in a recirculation aquaculture system. There was no difference (P>0.05) in the parameters of growth, dry matter, mineral matter, plasma protein, cholesterol, triglycerides, lipase, and trypsin of fish. Glucose levels were higher in fish fed diets containing fig, orange, and grape residue (P<0.05). Lipase activity was higher in fish fed orange residue, compared to guava... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By-products; Nutrition; Rhamdia quelen. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000100323 |
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| Crizel,Tainara de Moraes; Araujo,Rubilene Ramos de; Rios,Alessandro de Oliveira; Rech,Rosane; Flôres,Simone Hickmann. |
| Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 %... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Orange fiber; Fat replacer; Ice cream; Pre-treatment; By-products; Sensory acceptance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017 |
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| Arruda,Lia Ferraz de; Borghesi,Ricardo; Brum,Aelson; D'Arce,Marisa Regitano; Oetterer,Marília. |
| One third of the world's fishing produce is not directly used for human consumption. Instead, it is used for making animal food or is wasted as residue. It would be ideal to use the raw material thoroughly and to recover by-products, preventing the generation of residues. With the objectives of increasing the income and the production of the industry, as well as minimizing environmental and health problems from fish residue, chemical silage from Tilapia (Oreochromis niloticus) processing residues was developed after homogenization and acidification of the biomass with 3% formic acid: propionic, 1:1, addition of antioxidant BHT and maintenance of pH at approximately 4.0. Analyses to determine the moisture, protein, lipids and ash were carried out. The amino... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acids; Fish residue; By-products. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000400006 |
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| COSTA,Kassia Kiss Firmino Dourado; PERTUZATTI,Paula Becker; OLIVEIRA,Tatianne Ferreira de; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares. |
| Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g–1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g–1), whereas total soluble sugars... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa (L.); Phenolic compounds; Antioxidant capacity; By-products; Scanning electron microscopy. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400640 |
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| NEVES,Jorge Vitório Gomes das; BORGES,Marília Viana; SILVA,Daniel de Melo; LEITE,Cristina Xavier dos Santos; SANTOS,Mariana Romana Correia; LIMA,Neuma Gonçalves Barbosa de; LANNES,Suzana Caetano da Silva; SILVA,Marcondes Viana da. |
| Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive phytochemicals; By-products; Coffee growing. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500348 |
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| RUÍZ-CRUZ,Saul; VALENZUELA-LÓPEZ,Carla Cecilia; CHAPARRO-HERNÁNDEZ,Sarai; ORNELAS-PAZ,José de Jesús; TORO-SÁNCHEZ,Carmen Lizette DEL; MÁRQUEZ-RÍOS,Enrique; LÓPEZ-MATA,Marco Antonio; OCAÑO-HIGUERA,Víctor Manuel; VALDEZ-HURTADO,Santiago. |
| Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Meat products; Quality; By-products. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100103 |
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| ARAÚJO,Íris Braz da Silva; BEZERRA,Taliana Kênia Alves; NASCIMENTO,Edilza Silva do; GADELHA,Carlos Alberto de Almeida; SANTI-GADELHA,Tatiane; MADRUGA,Marta Suely. |
| Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collagen content of the isolate obtained. In addition to the optimization, the characterization of the isolates with higher and lower collagen content, in relation to the amino acid profile, electrophoretic profile, peptide hydrophobicity and functional properties, such as water solubility, water retention capacity and emulsifying activity, were carried out. The proposed model was statistically significant,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By-products; Chicken meat; Collagen; Functional properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500167 |
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| Bastida López, Artemio Rafael. |
| Se realizó un bioproceso tecnológico para el mejoramiento de los parámetros fermentativos del ensilaje, incluyendo la fermentación sólida (FS) como biotratamiento para bagazo de caña de azúcar. Se utilizaron residuos de lechuga (L), bagazo de caña de azúcar sin fermentar (B) y bagazo de caña de azúcar fermentado por FS durante de 30 días (BFS). Se realizaron cuatro tratamientos T1) 2,93kg de L + 1,08kg de B (70% H); T2) 2,93kg de L + 1,08kg de BFS (70% H); T3) 3,16kg de L + 0,84kg de BFS (75% H) y T4) 3,16kg de L + 0,84kg de B (75% H). Se evaluaron parámetros nutritivos, fermentativos y de digestibilidad a 0, 4, 8, 16, 24 y 32 días de ensilaje. Los contenidos de FDN y FDA disminuyeron de 6,53% y 3,24% de MS cuando el bagazo de caña de azúcar se... |
| Tipo: Tesis |
Palavras-chave: Subproductos; Digestibilidad “in vitro”; Fermentación sólida; Maestría; Ganadería; By-products; Digestibility “in vitro”; Solid state fermentation. |
| Ano: 2007 |
URL: http://hdl.handle.net/10521/1461 |
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| Bastida López, Artemio Rafael. |
| Se realizó un bioproceso tecnológico para el mejoramiento de los parámetros fermentativos del ensilaje, incluyendo la fermentación sólida (FS) como biotratamiento para bagazo de caña de azúcar. Se utilizaron residuos de lechuga (L), bagazo de caña de azúcar sin fermentar (B) y bagazo de caña de azúcar fermentado por FS durante de 30 días (BFS). Se realizaron cuatro tratamientos T1) 2,93kg de L + 1,08kg de B (70% H); T2) 2,93kg de L + 1,08kg de BFS (70% H); T3) 3,16kg de L + 0,84kg de BFS (75% H) y T4) 3,16kg de L + 0,84kg de B (75% H). Se evaluaron parámetros nutritivos, fermentativos y de digestibilidad a 0, 4, 8, 16, 24 y 32 días de ensilaje. Los contenidos de FDN y FDA disminuyeron de 6,53% y 3,24% de MS cuando el bagazo de caña de azúcar se... |
| Tipo: Tesis |
Palavras-chave: Subproductos; Digestibilidad “in vitro”; Fermentación sólida; Maestría; Ganadería; By-products; Digestibility “in vitro”; Solid state fermentation. |
| Ano: 2007 |
URL: http://hdl.handle.net/10521/1541 |
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| Tian,Xun; Ye,Rui; Wang,Jingwen; Chen,Yifei; Cai,Baoguo; Guan,Shimin; Rong,Shaofeng; Li,Qianqian. |
| Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four... |
| Tipo: Journal article |
Palavras-chave: Aroma quality; Ascorbic acid; Biotransformation; By-products; 2-Phenylethanol. |
| Ano: 2015 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005 |
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| Sylla, K. S. B.; Musabyemariya, B.; Berge, Jean-pascal; Seydi, Mg. |
| The by-products (viscera, heads, backbone and skins) of tongue sole coming from a Senegal frozen fisherie plant, were hydrolized with the Protamex® enzyme.Degrees of hydrolysis of 30 and 19% were obtained respectively with 40°C and 50°C.The results also showed that the proteins contained in these by-products are completely solubilized by the action of this protease at the end of 180 minutes of hydrolysis. The biochemical characterization showed that these hydrolysates are rich in proteins (61%) and minerals (10%). However, the hydrolysates contain peptides of lower molecular sizes 1760Da.Lastly, these hydrolysates have high nutritional value in order to set up table fowls because they have in big quantity 9 essential amino acids for the poultry feed. |
| Tipo: Text |
Palavras-chave: Co-produits; Hydrolyse enzymatique; Protéines; By-products; Enzymatic hydrolysis; Proteins. |
| Ano: 2008 |
URL: http://archimer.ifremer.fr/doc/00015/12621/9506.pdf |
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| Randriamahatody, Zo; Sylla, K. S. B.; Nguyen, Thi-my-huong; Donnay-moreno, Claire; Razanamparany, L.; Bourgougnon, N.; Berge, Jean-pascal. |
| To generate and recover elements from shrimp heads, proteolysis was performed with commercial acidic or alkaline proteases for 22 h. The resulting phases were characterized for protein and lipid content and amino acid composition while the molecular profiles of soluble peptides were established. Whatever the protease used, more than the half of the initial dry matter was found into aqueous phase including most of the proteins while lipids were found to remain insoluble. Hydrolysates were mainly constituted by small peptides (480% below 1000 Da) with up to 14–15 amino acids identified. Moreover, all the hydrolyses have led to an increase of the amount of essential amino acids into the hydrolysates, including lysine. Thus, such proteolysis of shrimp heads can... |
| Tipo: Text |
Palavras-chave: By-products; Shrimp; Proteolysis; Hydrolysate. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00055/16646/14196.pdf |
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| Penven, Anais. |
| Beyond the technical and technological advances in the conversion of marine by-products into useful products, the territorial, economic, social, political and environmental parameters, which govern all forms of approaches for fish by-products upgrading, must be taken in account. This is essential to understand why and how bioconversion technologies are applicable. The fishery sector is facing several issues such as fish stocks weakening, recourse to imports, aquaculture rising or consumers behaviors which complicate the approach of fish by-products upgrading as it is linked to the raw material processing. Thanks to some projects addressed this thematic in recent years, several quantitative and qualitative data about by-products deposits are available.... |
| Tipo: Text |
Palavras-chave: Sous-produits; Valorisation; Territoire; Pêche; Gestion; Transformation; Stratégie industrielle; Multi-filières; By-products; Upgrading; Territory; Fishing; Management; Processing; Industrial strategy; Agrowastes. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00212/32347/30796.pdf |
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| Registros recuperados: 32 | |
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