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	Provedor de dados Ciênc. Tecnol. Aliment. (3) R. Bras. Zootec. (1) Autor Moura,Neusa Fernandes de (4) Marangoni,Cristiane (3) Bertol,Teresinha Marisa (1) Brum,Paulo Antônio Rabenschlag de (1) Casagrande,Maurício (1) Coldebella,Arlei (1) Costa,Luciene Mendonça da (1) Henn,João Dionísio (1) Mendes,Caroline Eliza (1) Teixeira,Alexandre de Oliveira (1) Mais... Palavra-chave Antioxidant (1) Atividade antioxidante (1) Capsicum (1) Coriandrum sativum L. (1) Growth promoter (1) Italian salami (1) Lipid oxidation (1) Natural additives (1) Nutrition (1) Origanun vulgare (1) Pimentas (1) Principal component analysis (1) Quantitative descriptive analysis (1) Salami (1) Sensory analysis (1) Swine (1) TBARS (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2011 (2) 2010 (2) País Brazil (4) Idioma Inglês (3) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami Ciênc. Tecnol. Aliment. Marangoni,Cristiane; Moura,Neusa Fernandes de. Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil. Tipo: Info:eu-repo/semantics/article Palavras-chave: Coriandrum sativum L.; Antioxidant; TBARS; Italian salami; Lipid oxidation. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100017 Atividade antioxidante de pimentas do gênero Capsicum Ciênc. Tecnol. Aliment. Costa,Luciene Mendonça da; Moura,Neusa Fernandes de; Marangoni,Cristiane; Mendes,Caroline Eliza; Teixeira,Alexandre de Oliveira. Foi avaliada a atividade antioxidante pelo Sistema β-caroteno/Ácido Linoleico, ensaio do radical DPPH• (2,2-difenil-1-picrilhidrazila), do extrato bruto (EB) e frações hexânica (FH), clorofórmica (FC) e acetato de etila (FA) das pimentas malagueta (C. frutescens), cambuci (C. baccatum var. pendulum), cumari (C. baccatum var praetermissum) e pimentão magali (C. annuum var. annuum). As concentrações de capsaicinoides e de fenólicos totais presentes nas pimentas também foram determinadas. Os resultados obtidos demonstraram que as FC e FA das pimentas apresentaram maior concentração de fenólicos totais e capsaicinoides, sendo que a pimenta cumari foi a espécie com maior concentração destes compostos. A melhor atividade antioxidante pelo Sistema... Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum; Pimentas; Atividade antioxidante. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500009 Oregano essential oil as food additive for piglets: antimicrobial and antioxidant potential R. Bras. Zootec. Henn,João Dionísio; Bertol,Teresinha Marisa; Moura,Neusa Fernandes de; Coldebella,Arlei; Brum,Paulo Antônio Rabenschlag de; Casagrande,Maurício. This study aimed to investigate the effect of dietary supplementation of oregano essential oil on the performance and on the occurrence of diarrhea in weanling pigs, as well as its antioxidant and antimicrobial activity evaluated in vitro. It was compared four treatments (diets): negative control; positive control, 0.5% ZnO (preventive diarrhea) + 0.05% zinc acitracin (growth promoter); or 0.003% of essential oil of oregano, combined or not with preventive of diarrhea. Weight gain, feed intake and feed conversion were evaluated from 27 (weaning) to 62 days of age of the animals, and the occurrence of diarrhea was evaluated on the first 14 days of the experiment. The positive control diet and the oregano oil + zinc oxide diet were the ones that provided the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Growth promoter; Natural additives; Nutrition; Origanun vulgare; Swine. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000800019 Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil Ciênc. Tecnol. Aliment. Marangoni,Cristiane; Moura,Neusa Fernandes de. The descriptive terminology and sensory prolife of four samples of Italian salami were determined using a methodology based on the Quantitative Descriptive Analysis (QDA). A sensory panel consensually defined sensory descriptors, their respective reference materials, and the descriptive evaluation ballot. Twelve individuals were selected as judges and properly trained. They used the following criteria: discriminating power, reproducibility, and individual consensus. Twelve descriptors were determined showing similarities and differences among the Italian salami samples. Each descriptor was evaluated using a 10 cm non-structured scale. The data were analyzed by ANOVA, Tukey test, and the Principal Component Analysis (PCA). The salami with coriander... Tipo: Info:eu-repo/semantics/article Palavras-chave: Salami; Sensory analysis; Quantitative descriptive analysis; Principal component analysis. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100016 Registros recuperados: 4 Primeira ... 1 ... Última

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