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Registros recuperados: 9
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Are salty liquid food flavorings in vitro antitumor substances? Anais da ABC (AABC)
CARVALHO,FRANCISCO R.S.; MOURA,ANTONIO G.; RODRIGUES,GARDENIA F.; NUNES,NARCIA M.F.; LIMA,DAISY J.B.; PESSOA,CLAUDIA; COSTA,MARCILIA P.; FERREIRA,PAULO M.P.; PERON,ANA PAULA.
ABSTRACT The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC50 values ranging from 125.4 µg/mL (Cheddar - HCT-116) to 402.6 µg/mL (Butter - OVCAR-8). Butter flavoring was the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food additives; Allium cepa; Antiproliferative action; Neoplasic cells; Toxicity.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401419
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Características de doce em massa de umbu verde e maduro e aceitação pelos consumidores Repositório Alice
MARTINS, M.L.A.; BORGES, S.V.; DELIZA, R.; CASTRO, F.T. de; CAVALCANTE, N. de B..
O objetivo deste trabalho foi avaliar formulações de doces, em massa de umbu verde e maduro, quanto às características físico-químicas e físicas, e quanto à aceitação pelos consumidores residentes no Rio de Janeiro. Quatro formulações de doces foram processadas para polpa de umbu verde: F1, 0,3% de goma xantana; F2, 5% de xarope de glicose e 0,3% de goma xantana; F3, 0,5% de amido modificado; F4, 5% de xarope de glicose e 0,5% de amido modificado; e quatro formulações para polpa de umbu maduro: F1, apenas correção de pH; F2, 0,5% de pectina; F3, 0,3% de goma xantana; F4, 5% de xarope de glicose e 0,5% de amido modificado. Foram avaliadas as seguintes características físico-químicas e físicas: sólidos solúveis, acidez titulável, pH, açúcares redutores e não...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Spondias tuberosa; Aditivo alimentar; Análise sensorial; Processamento de frutas; Consumidor; Food additives; Sensory analysis; Fruit processing; Consumer.
Ano: 2007 URL: http://www.alice.cnptia.embrapa.br/handle/doc/122813
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Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil Ciênc. Tecnol. Aliment.
Reda,Seme Youssef.
In this work, through the use of thermal analysis techniques, the thermal stabilities of some antioxidants were investigated, in order to evaluate their resistance to thermal oxidation in oils, by heating canola vegetable oil, and to suggest that antioxidants would be more appropriate to increase the resistance of vegetable oils in the thermal degradation process in frying. The techniques used were: Thermal Gravimetric (TG) and Differential Scanning Calorimetry (DSC) analyses, as well as an allusion to a possible protective action of the vegetable oils, based on the thermal oxidation of canola vegetable oil in the laboratory under constant heating at 180 ºC/8 hours for 10 days. The studied antioxidants were: ascorbic acid, sorbic acid, citric acid, sodium...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Thermal analysis; Thermal oxidization; Thermal decomposition; Food additives; Antioxidants.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200030
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Improved larval survival at metamorphosis of Asian seabass (<i>Lates calcarifer</i>) using omega3-HUFA-enriched live food OMA
Dhert, P.; Lavens, P.; Duray, M.; Sorgeloos, P..
Asian seabass (<i>Lates calcarifer</i>) larvae were fed <i>Brachionus</i> cultured on <i>Chlorella</i> and, as soon as ingestion was possible, different types of <i>Artemia</i> , i.e., nauplii of the San Francisco Bay (SFB) strain, Great Salt Lake (GSL) strain or GSL nauplii that had been bioencapsulated with an emulsion containing high levels of the omega3-HUFAs (highly unsaturated fatty acids) 20:5 and 22:6. San Francisco Bay <i>Artemia</i> with a good natural fatty acid profile and small body size could be offered earlier than the larger but HUFA-poor Great Salt Lake strain. The poor nutritional quality of the latter, however, could be corrected by enriching the nauplii with an omega3-HUFA...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fatty acids; Feeding experiments; Food additives; Food organisms; Metamorphosis; Nutritional requirements; Polyunsaturated fatty acids; Lates calcarifer.
Ano: 1990 URL: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=3079
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Incidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety Ciênc. Tecnol. Aliment.
SÁNCHEZ RIAÑO,Andrea Milena; BERMEO ANDRADE,Helga Patricia; VALENZUELA REAL,Claudia Patricia.
Abstract The effect of four hydrocolloids on the physico-chemical, bioactive and rheological properties in sweetened mango leather sheets of the Yulima variety were analyzed. Parametric and non-parametric statistical tests were done to analyze the differences among samples (four of treatment against two of control). The findings show significant positive effects caused by the hydrocolloids made from Gum Arabic (AG), Maltodextrin (MTD) and Citric Slow Pectin (CSP) on leathers’ quality and appearance attributes. Only the Carboxymethylcellulose (CMC) reported adverse effects on the mango leather's quality; therefore, its use on an industrial scale is not recommended for this line of processed product.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit leathering; Mango pulp; Food additives; Polysaccharides; Quality attributes.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500109
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Live-food mediated drug delivery as a tool for disease treatment in larviculture: 2. A case study with European seabass OMA
Chair, M.; Romdhane, M.S.; Dehasque, M.; Nelis, H.; De Leenheer, A.P.; Sorgeloos, P..
The purpose of this study is to investigate the possibility of oral delivery of the antibiotics Trimethoprim (TMP) and Sulfamethoxazole (SMX) to marine fish larvae through incorporation of these antibiotics into the live food organism <i>Artemia</i>. SMX and TMP were selected for their wide range action against gram negative pathogenic bacteria and because of their limited solubility in seawater. Ormetoprim-Sulfadimethoxine (brand name Romet-30) is a new combination of a similar antimicrobial drug used in aquaculture. Diseased penaeid larvae fed Romet-30 through the food chain exhibited greater survival than the untreated ones. In an earlier study Verpraet have described a technique for bioencapsulating high doses of more than 500 mu g TMP +...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antibiotics; Aquaculture techniques; Disease control; Fish culture; Fish larvae; Food additives; Food organisms; Dicentrarchus labrax [Bass].
Ano: 1991 URL: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=2805
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Palatability enhancing nutrients for the European eel, <i>Anguilla anguilla</i> L. OMA
Pacolet, W.; Reynders, K.; Ollevier, F.P..
Feeding experiments with European glass eels <i>Anguilla anguilla</i> L. demonstrated a high degree of attractiveness for the natural diets Tubifix and cod roe. Previous experiments had indicated that incorporation of bovine spleen and/or blood into paste feeds significantly improved the growth rate and survival. To increase feed consumption, the effect of some basic components available from the current generation of chemo-attractants were evaluated. Using a modified Omission Test Procedure, we focused on monosodiumglutamate, betaine, the nucleotides IMP and GMP, and fractions of cattle blood. These components were incorporated into non-attractive casein-based test diets and administered following standardized procedures to intensively...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Feed composition; Fish culture; Food additives; Food consumption; Food organisms; Nutritive value; Organoleptic properties.
Ano: 1991 URL: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=2884
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Performance and digestive characteristics in dairy cattle maintained under grazing regime and supplemented with linseed. Repositório Alice
CARDOSO, C. J. T.; LIMA, A. C. B. de; NOGUEIRA, E.; OLIVEIRA, M. V. M. de; MELO-STERZA, F. de A..
Linseed is characterized by the rich unsaturated fatty acids and slow release of oil in the rumen. The objective of the present study was to evaluate the intake, rumen degradability, and digestibility of dairy cattle maintained under grazing regime and supplemented with linseed. Twelve Girolando (¾ Holstein × ¼ Gir) cows with a mean age of 5.2 ± 1.9 years and body weight of 583.9 ± 67.6 kg were used. The cows were maintained in a rotational grazing system on the mombaça grass (Panicum maximum) and divided into 2 experimental groups. The CONTR (n = 6) group received only the base diet (pasture) and the LINS group (n = 6) received pasture plus linseed. Initially, a fifteen-day adaptation period was established to stabilize the desired consumption amount....
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Linhaça; Vaca Leiteira; Suplemento Alimentar; Linseed; Dairy cows; Food additives.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100201
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Perspectivas de utilização de aditivos fitogênicos na produção animal. Infoteca-e
CATALAN, A. A. da S.; ÁVILA, F. V. de; AVILA, V. S. de.
2013
Tipo: Artigo de divulgação na mídia (INFOTECA-E) Palavras-chave: Additives phytogenic; Aditivos fitogênicos; Fitoterapia; Suplemento alimentar; Produção animal; Animal production; Natural additives; Food additives; Herbal supplements.
Ano: 2013 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/979424
Registros recuperados: 9
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