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| Registros recuperados: 11 | |
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| Aydos,Leonardo Recena; Amaral,Luane Aparecida do; Souza,Gabriel Henrique Oliveira de; Cavalheiro,Leandro Fontoura; Vargas,Márcio Olívio Figueiredo; Rafacho,Bruna Paola Murino; Nazário,Carlos Eduardo Domingues; Oliveira,Rodrigo Juliano; Macedo,Maria Ligia Rodrigues; Santos,Elisvânia Freitas dos. |
| Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food analysis; Fatty acids; Tucum-do-Pantanal; Pantanal. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100511 |
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| Lopes,Mônica Maria de Almeida; Miranda,Maria Raquel Alcântara de; Moura,Carlos Farley Herbster; Enéas Filho,Joaquim. |
| Lately, tropical fruit consumption has increased due to a higher knowledge of its nutritional and therapeutic value. The aim of this work was to evaluate the antioxidant potential of cashew apples from different early dwarf clones during their ripening. The clones analyzed included: CCP 76, CCP 09, BRS 189 and BRS 265 in seven ripening stages. They were analyzed for vitamin C, total carotenoid, total anthocyanin, yellow flavonoids and polyphenol content and total antioxidant capacity. Clone BRS 265 ripe cashew apple presented the highest vitamin C content (279.37 mg x 100 g-1). The ripe BRS 189 cashew apple is colored bright red, and its total anthocyanin content was the highest (21.16 mg x 100 g-1). The yellow flavonoids content was higher for ripe CCP 76... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyphenols; ABTS; Vitamin C; Carotenoids; Food analysis. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300008 |
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| 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 |
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| López-Cervantes,Jaime; Sánchez-Machado,Dalia Isabel; Campas-Baypoli,Olga Nydia; Bueno-Solano,Carolina. |
| The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food analysis; Edible cactus; Drying process; Vegetable powders; Technological properties. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016 |
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| ÇETİNKAYA,Asya; ÖZ,Fatih. |
| Abstract In this study; The objective is to demonstrate the total quality of the chemical and microbiological aspects of the Kars Gravyer cheese during the ripening period, produced by means of traditional method in dairy conditions. Production of Kars Gravyer cheese was performed in two replications. Titratable acidity (%l.a), salt content, total protein ratio, dry matter, fat content, dry matter in fat and dry matter in salt, total nitrogen and lipolysis rate content were determined by taking samples from the produced cheeses on specific days (day 0, 10, 25, 45, 60 and 90) and microbiological analyses were performed. By analysis the results of the Kars Gravyer cheese samples; significant changes in acidity, dry matter, salt, total nitrogen, protein, fat... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gravyer cheese; Maturation; Quality; Food analysis; Food composition. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401052 |
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| Cardoso,Bruno Trindade; Ramos,Semíramis Rabelo Ramalho; lves,Ricardo Elesbão A; Ledo,Carlos Alberto da Silva; Santos,Antonina dos; Santos,Hister Maria Matias dos. |
| ABSTRACT In the chemical and nutritional analyses of pumpkin, the size of bulk sample recommended by the method of reference, makes the process time consuming and difficult to execute. The purpose of the present study was to evaluate different sampling methods to indicate the most suitable one to replace reference method to determine the levels of total carotenoids, total soluble solids, and moisture in pumpkin. A completely randomized design was used with four treatments and 18 replications. The proposed methods consisted basically in changing the way of taking bulk samples from the fruits: cylinders method, quartile method, and the slice method. Samples obtained by proposed methods were analyzed for moisture content, total carotenoids and total soluble... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cucurbita moschata; Food analysis; Carotenoid; Sampling procedure; Quartering. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362020000300261 |
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| Laufer,Gabriel; Arim,Matías; Loureiro,Marcelo; Piñeiro-Guerra,Juan Manuel; Clavijo-Baquet,Sabrina; Fagúndez,César. |
| We examined the diet of 4 annual fishes, Austrolebias viarius, Austrolebias cheradophilus, Austrolebias luteoflammulatus and Cynopoecilus melanotaenia inhabiting temporal ponds of southeastern Uruguay, by analysis of stomach contents. Fishes were captured from fifty ephemeral ponds of Castillos Lagoon basin, in the region of the Humedales del Este. We identified 13099 individual prey items extracted from 669 stomachs of the four captured species. In the studied system, annual killifishes represents the most abundant and conspicuous top predators. Killifishes are generalist key predators at the ephemeral ponds of the studied system, consuming mostly aquatic items. Zooplancton represented the bulk of the diet in the four analyzed species, followed by eggs,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Annual fishes; Foraging behavior; Predators; Food analysis. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252009000100010 |
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| Registros recuperados: 11 | |
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