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Registros recuperados: 8
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Acerola and cashew apple as sources of antioxidants and dietary fibre. Repositório Alice
RUFINO, M. do S. M.; PÉREZ-JIMÉNES, J.; TABERNERO, M.; ALVES, R. E.; BRITO, E. S. de; SAURA-CALIXTO, F..
2010
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Anacardium occidentale; Antioxidant capacity; Dietary fibre; Malpighia emarginata; Polyphenols.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/880807
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DIETARY FIBRE CONTENT, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN SOURSOPS (Annona muricata L.) Rev. Bras. Frutic.
SIQUEIRA,AMANDA DE MORAIS OLIVEIRA; MOREIRA,ALDENISE CHAGAS CURVÊLO GONÇALVES; MELO,ENAYDE DE ALMEIDA; STAMFORD,THAYZA CHRISTINA MONTENEGRO; STAMFORD,TÂNIA LÚCIA MONTENEGRO.
ABSTRACT Healthy eating is associated with the consumption of fruits, which are notable for their beneficial effects on human health. The aim of this study was to evaluate the proximate composition, composition of fibers and components with antioxidant activity in soursops varieties Crioula, Lisa and Morada of physiological maturity (PM) and mature (M). The protein, lipid and moisture contents did not differ between soursop varieties, but the ash contents were higher in the Morada-PM (0.56%±0.03) and the Morada-M (0.82%±0.10) varieties. The Crioula-M variety showed higher levels of total dietary fibre (5.76%±0.12). The Lisa-M variety showed higher levels of insoluble dietary fibre (4.46%±0.00). The Lisa-M variety also showed a higher level of phenolic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tropical fruit; Dietary fibre; Phenolics; Antioxidant activity.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452015000401020
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Elaboration and acceptability of restructured hams added with jabuticaba skin Ciênc. Tecnol. Aliment.
ALVES,Ana Paula de Carvalho; MARQUES,Tamara Rezende; CARVALHO,Thaís Cristina Lima de; PINHEIRO,Ana Carla Marques; RAMOS,Eduardo Mendes; CORRÊA,Angelita Duarte.
Abstract Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control – without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Plinia jaboticaba; Meat product; Dietary fibre; Phenolic compound; Antioxidant; Sensory analysis.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200232
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Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance Ciênc. Tecnol. Aliment.
SOUZA,Camila Vespúcio Bis; BELLUCCI,Elisa Rafaela Bonadio; LORENZO,Jose Manuel; BARRETTO,Andrea Carla da Silva.
Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fiber led to a significant (P < 0.05) increase in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were significantly affected by the addition of inulin and oat fiber, as lightness decreases with the addition of oat fiber. Similar happened with redness, the lowest results were for the treatment with higher dietary fiber content added. Regarding lipid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fibre; Meat products; Consumer acceptability studies; Texture profile analysis; Reformulation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500295
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Neutral detergent fibre in piglet diets: digestibility, performance, and deposition of body nutrients Anais da ABC (AABC)
NEPOMUCENO,RAFAEL C.; WATANABE,PEDRO H.; FREITAS,EDNARDO R.; CARVALHO,LUIZ E. DE; OLIVEIRA,EMANUELA L. DE; GOMES,THALLES R.; AGUIAR,GERMANA C.; CANDIDO,RAYSSA S.; FERREIRA,JORDÂNIA L.; VEIRA,ALINI M..
ABSTRACT A total 120 piglets with an average live weight of 7.00 kg, weaned at 21 days, were used to evaluate the effect of neutral detergent fibre levels on the digestibility of nutrients and energy from the diets, productive performance, and the composition and rate of deposition of nutrients and energy in the bodies of piglets in the nursery phase. The animals were distributed according to a randomized-block design into five treatments, which consisted of neutral detergent fibre levels, with six replicates and four animals per plot. A quadratic effect was detected for the digestibility coefficients of nutrients and energy, feed intake and weight gain. The increase in fibre level promoted a linear increase in fat content in the carcass, blood, and body,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fibre; Retention of nutrients; Pigs; Post-weaning.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100439
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Productos cárnicos con fibra de soya: una alternativa para la población celíaca OceanDocs
Guerra, M.A.; Pérez, D.; Fernández, M.; Hernández, U.; Beldarraín, T.; de Hombre, R.; Frómeta, Z.; Rodríguez, F..
Se estudió la influencia de diferentes combinaciones de fibra de soya (1,5; 2,0; 2,5 y 3 %) sobre algunas características de calidad de las salchichas. Los componentes constantes para todas las variantes fueron: 55 % de carne de cerdo, 2,39 % de sales (sal común, sal de cura, tripolifosfato de sodio y ascorbato de sodio) y 1,20 % de condimentos. Además se tomó como referencia la formulación de una salchicha sin fibra. A las salchichas se les determinaron proteínas, humedad, grasa, pH, cloruros y nitritos. El perfil de textura se midió mediante una prueba de compresión doble en el Instron. Las mermas por cocción se estimaron como el porcentaje de peso perdido durante la etapa de cocción. Los parámetros del perfil de textura, mermas por cocción y los...
Tipo: Journal Contribution Palavras-chave: Dietary fibre; Sensory receptors; Texture; Diseases; Soybeans; Sausages.
Ano: 2008 URL: http://hdl.handle.net/1834/5014
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Starch and fibre intake and glucose postprandial response of dogs Ciência Rural
Monti,Mariana; Palumbo,Guilherme Roberto; Pinto,Mariana Vieira de Paula; Putarov,Thaila Cristina; Loureiro,Bruna Agy; Gomes,Márcia de Oliveira Sampaio; Pereira,Gener Tadeu; Carciofi,Aulus Cavalieri.
ABSTRACT: Fibre has been studied to reduce the postprandial glucose response of dogs, but the results are inconsistent. Starch intake, however, was not properly considered in the published studies. The effects of starch and fibre intake on the postprandial glucose response were studied in non-obese adult dogs. Cellulose (CEL), carboxymethylcellulose (CMC), pea fibre (PE) and sugarcane fibre (SCF) were combined to form six diets with starch contents ranging from 33% to 42%: SCF+CEL and PE+CEL diets, both with high insoluble fibre (IF=22%) and low soluble fibre (SF=2.5%) content; SCF+CMC and PE+CMC diets with high SF (SF=4.5%; IF=19%) content; and CMC and CEL diets with low dietary fibre (14%) content. The diets were fed in two amounts, providing an intake...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fibre; Glycaemia; Metabolic response; Metabolisable energy.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200354
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Substitution of wheat bran by corn gluten feed without steep water in cats feed Ciência Rural
Ferreira,Lívia Geraldi; Pires,Juliana de Melo; Zangeronimo,Márcio Gilberto; Saad,Flávia Maria de Oliveira Borges; Brandi,Roberta Ariboni; Bueno,Ives Cláudio da Silva; Barbosa,Priscila Barros; Lisenko,Karen Guttenkunst; Taffarel,Taís Regina; Reis,Jéssica Santana dos.
ABSTRACT: This study aimed to evaluate the effects of substituting wheat bran (WB) by corn gluten feed without steep water (CGF) in cats feeds regarding the nutritional value of the diet, stool characteristics, time of food passage through the gastrointestinal tract (GIT), intestinal gas production and concentrations of short chain fatty acids (SCFA) in blood and faeces. Twenty eight cats were distributed in a randomized block design with four treatments (0, 2.6, 5.3 or 8.0% CGF, based on dry matter, substituting for WB) and seven replicates. Substitution of WB by CGF decreased (P<0.01) the digestibility of acid detergent fibre without influencing (P>0.05) the digestibility of other nutrients and apparent metabolizable energy. There was also no...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agro-industrial by-product; Dietary fibre; Digestibility; Felines; Fermentation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300601
Registros recuperados: 8
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