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| Registros recuperados: 13 | |
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| Venâncio,Vinícius Paula; Ferreira,Eric Batista; Brigagão,Maísa Ribeiro Pereira Lima; Paula,Fernanda Borges de Araújo; Barbisan,Luis Fernando; Azevedo,Luciana. |
| A. crassiflora Mart. a Brazilian savannah fruit, is a source of phytochemical compounds that possess a wide array of biological activities, including free radical scavenging. This native fruit proved to potentialize the mutagenic process in previous in vivo investigations. The aim of the present study was to investigate the effects of A. crassiflora Mart. pulp intake on colonic cell proliferation and on the development of Aberrant Crypt Foci (ACF) in male Wistar rats. The animals were fed with either a commercial diet or a diet supplemented with A. crassiflora Mart. pulp mixed in 1%, 10% or 20% (w/w) for 4 weeks or 20 weeks. The carcinogen 1,2-dimethylhydrazine dihydrochloride (4 doses, 40 mg kg-1 each) was used to induce colonic ACF. After euthanasia, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aberrant crypt foci; Brazilian savannah; Dimethylhydrazine; Immunohistochemistry; Oxidative stress. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000400008 |
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| Ferreira,Eric Batista; Bearzoti,Eduardo. |
| Curvas de lactação representam a produção de leite de uma fêmea leiteira em função do tempo. Uma vez que tais curvas variam aleatoriamente de animal para animal, devido a fatores tanto genéticos quanto ambientais, o modelo misto conhecido como regressão aleatória é apropriado para ajustar os dados de produção de um rebanho. A regressão aleatória foi avaliada neste estudo mediante simulação de dados. Produções de cinco animais em cinco idades foram simuladas em mil conjuntos de dados independentes, em três níveis de precisão, ou seja, a razão entre a variância de regressão e a total igual a 0,9 (variância alta), 0,5 (variância média) e 0,1 (variância baixa) e três graus médios de parentesco entre os animais. A regressão aleatória foi utilizada de duas... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Regressão aleatória; Modelos mistos; Curva de lactação. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542003000400019 |
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| Abrahão,Sheila Andrade; Pereira,Rosemary Gualberto Fonseca Alvarenga; Duarte,Stella Maris da Silveira; Lima,Adriene Ribeiro; Alvarenga,Dalila Junqueira; Ferreira,Eric Batista. |
| Conduziu-se este trabalho, com a proposta de avaliar o potencial antioxidante de dois padrões da bebida do café (rio e mole), verdes e torrados, utilizando modelos in vitro. Foram determinados o teor de fenólicos totais, ácido clorogênico (ácido 5-cafeoilquínico) e cafeína das bebidas. A avaliação in vitro do potencial antioxidante foi investigada pelos métodos de captação do radical DPPH e pelo poder redutor de metais. Os dois padrões de bebida do café analisados não apresentaram diferenças quanto aos parâmetros cor, ácido clorogênico e cafeína. Observou-se que houve redução nos valores de ácido clorogênico à medida que os grãos foram torrados. O café verde bebida rio apresentou maior teor de fenólicos totais que o café bebida mole. Nos grãos torrados não... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Qualidade da bebida; Compostos fenólicos; Ácido clorogênico; Cafeína; Capacidade antioxidante; Poder redutor. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200020 |
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| Abrahão,Sheila Andrade; Pereira,Rosemary Gualberto Fonseca Alvarenga; Lima,Adriene Ribeiro; Ferreira,Eric Batista; Malta,Marcelo Ribeiro. |
| O objetivo deste estudo foi determinar a qualidade sensorial de café (Coffea arabica) descafeinado e integral, os níveis de compostos bioativos, antes e após a torração, e a estabilidade destes após a extração da bebida. A análise sensorial foi realizada por meio do método oficial brasileiro de classificação do café. As análises de cafeína, trigonelina e ácido clorogênico foram realizadas por cromatografia líquida de alta eficiência. O delineamento experimental foi o inteiramente ao acaso, em parcelas subdivididas com quatro tipos de café, cinco tempos de análise e três repetições. Na análise sensorial, foi observado que as características sensoriais, presentes na amostra integral, foram perdidas após o processo de descafeinação. Na variável concentração... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ácido clorogênico; Cafeína; Trigonelina. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008001200022 |
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| Guimarães,Ívina Catarina de Oliveira; Leão,Maria Helena Miguez da Rocha; Pimenta,Carlos José; Ferreira,Larissa de Oliveira; Ferreira,Eric Batista. |
| This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prebiotics; Polydextrose; New product development. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200008 |
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| Martins,Carolina Fernandes Ribas; Salles,Bruno César Corrêa; Brigagão,Maisa Ribeiro Pereira Lima; Rodrigues,Maria Rita; Ferreira,Eric Batista; Duarte,Stella Maris da Silveira; Paula,Fernanda Borges de Araujo. |
| abstract This study was conducted to evaluate the effects of the ethanolic extract of Passiflora edulis leaves on blood glucose, protein glycation, NADPH oxidase activity and macrophage phagocytic capacity after Candida albicans exposure in diabetic rats. The Passiflora edulis Sims leaves were dried to 40°C, powdered, extracted by maceration in 70% ethanol, evaporated under reduced pressure and lyophilised. The biochemical tests performed were total phenolic content (TP) as determined by the Folin-Ciocalteu assay, trapping potential DPPH assay and total iron-reducing potential. Diabetes was induced by alloxan injection. Protein glycation was determined by AGE and fructosamine serum concentrations. Extract-treated diabetic animals demonstrated lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Passiflora edulis Sims/pharmacognosy; Passiflora edulis Sims/ethanolic extract/effects; Blood glucose; Protein glycation; Reactive oxygen species; Diabetes/treatment/experimental study; Medicinal plants.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502015000400869 |
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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luiz Roberto; Ferreira,Eric Batista. |
| The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Free radical; Paste characteristics; Food irradiation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006 |
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| Oliveira,Rafaela Bergmann Strada de; Lucia,Flávia Della; Ferreira,Eric Batista; Oliveira,Roseane Maria Evangelista de; Pimenta,Carlos José; Pimenta,Maria Emília de Sousa Gomes. |
| ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Residues; Hamburgers; Technological characteristics. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000600706 |
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| Pereira,Juciane de Abreu Ribeiro; Barcelos,Maria de Fátima Píccolo; Pereira,Michel Cardoso De Angelis; Ferreira,Eric Batista. |
| Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Antinutritional factors; Enzymes. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100012 |
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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luís Roberto; Ferreira,Eric Batista. |
| Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food irradiation; Food properties; Food safety. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200010 |
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| Registros recuperados: 13 | |
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