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| ZANQUI,Ana Beatriz; SOUZA,Aloisio Henrique Pereira de; GOHARA,Aline Kirie; NISHIYAMA,Márcia Fernandes; RIBEIRO,Ricardo Pereira; SOUZA,Nilson Evelázio de; VISENTAINER,Jesuí Vergílio; GOMES,Sandra Terezinha Marques; MATSUSHITA,Makoto. |
| Abstract The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acids; Omega-3; Lyophilization; Principal components analysis. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100018 |
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| ZIMMER,Fernanda Caspers; GOHARA,Aline Kirie; SOUZA,Aloisio Henrique Pereira de; MATSUSHITA,Makoto; SOUZA,Nilson Evelázio de; RODRIGUES,Angela Claudia. |
| Abstract Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactose isomerization; Lactulose; Prebiotics; Reuse of industrial byproducts; Whey permeate. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400515 |
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| CHAVES,Marcia Alves; SOUZA,Aloísio Henrique Pereira de; COLLA,Eliane; BITTENCCOURT,Paulo Rodrigo Stival; MATSUSHITA,Makoto. |
| Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of ‘dulce de leche’ concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salvia hispanica L.; Polyunsaturated fatty acids; Alpha-linolenic acids; Thickening agent. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500338 |
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| MARDIGAN,Laura Paulino; SANTOS,Vanessa Jorge dos; SILVA,Patricia Tiemi da; VISENTAINER,Jesuí Vergílio; GOMES,Sandra Terezinha Marques; MATSUSHITA,Makoto. |
| Abstract This aim of this study was to characterize five varieties of avocado for their proximal composition, physical properties, fatty acids composition, antioxidant capacity, carotenoids and minerals. Quintal variety presented the best result for total lipids, physical properties, carotenoids and minerals. All the varieties presented a predominance of monounsaturated fatty acids (60%). The major monounsaturated fatty acid was oleic acid. Among the varieties analyzed, Breda variety had greater activity results for FRAP (145%) and DPPH (1.1200 µmol TE/g) assays, Quintal had higher values for ABTS analysis, Ouro Verde presented better results for ORAC assay (23%), and Margarida had the best result for L-ORAC analysis (200 µmol ET/g). |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Proximal composition; Carotenoids; Minerals; L-ORAC; Fatty acids. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500015 |
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