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	Provedor de dados BJID (1) Ciência Rural (1) Autor Almeida,Eveline Lopes (1) Arslan,Hande (1) Chang,Yoon Kil (1) Erel,Ozcan (1) Serefhanoglu,Kivanc (1) Silva,Camila Batista da (1) Taskin,Abdullah (1) Timurkaynak,Funda Ergin (1) Turan,Hale (1) Mais... Palavra-chave Oxidants (2) Antioxidants (1) Brucellosis (1) Enzymes (1) Oxidative stress (1) Response surface methodology (1) Texture (1) Whole wheat bread (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Info:eu-repo/semantics/other (1) Ano 2016 (1) 2009 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Evaluation of oxidative status in patients with brucellosis BJID Serefhanoglu,Kivanc; Taskin,Abdullah; Turan,Hale; Timurkaynak,Funda Ergin; Arslan,Hande; Erel,Ozcan. Oxidative stress can be defined as an increase in oxidants and/or a decrease in antioxidant capacity. We aimed to determine total antioxidant capacity (TAC), total peroxide, malondialdehyde and catalase levels in plasma samples, and calculation of oxidative stress index (OSI) in patients with brucellosis to evaluate their oxidative status using a novel automated method. Sixty-nine patients with brucellosis and 69 healthy control subjects were included in the present study. Plasma levels of total peroxide and malondialdehyde were significantly increased in patients as compared with healthy controls (p<0.001 and p<0.001, respectively). In contrast, TAC level was significantly lower in patients as compared with controls (p<0.001). There was no... Tipo: Info:eu-repo/semantics/other Palavras-chave: Brucellosis; Oxidants; Antioxidants; Oxidative stress. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-86702009000400001 Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread Ciência Rural Silva,Camila Batista da; Almeida,Eveline Lopes; Chang,Yoon Kil. ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63... Tipo: Info:eu-repo/semantics/article Palavras-chave: Whole wheat bread; Enzymes; Oxidants; Texture; Response surface methodology. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249 Registros recuperados: 2 Primeira ... 1 ... Última

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