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| Registros recuperados: 21 | |
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| SANTOS,Fernanda Ferreira dos; DANTAS,Natalie Marinho; SIMONI,Natália Koren; PONTES,Laura Stonoga; PINTO-e-SILVA,Maria Elisabeth Machado. |
| Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p < 0.05) with software... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glutamic acid; Sodium reduction; Food composition; Public health; Taste perception. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028105 |
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| BORGES, M. V.; ALVES, M. F.; CHAVES, M. A.; EGITO, A. S. do; GROSS, E.; FERRÃO, S. P. B.. |
| Abstract: The objective of this work was to obtain buffalo milk powder through the process of drying in mini spray dryer, and evaluate its physical, chemical, structural and proteomic features during storage. The buffalo milk was subjected to drying by atomization, air temperature of 140°C inlet. The samples were evaluated at times 0, 30, 60, 90, 120 and 150 days of storage. The moisture content, fat, protein, ash, density, acidity, solubility index, burning particles were analysed, along with structural analysis by Scanning Electron Microscopy (SEM) and proteomic study (SDS-PAGE). The production of milk powder from the set standards produced a buffalo milk powder with satisfactory results of physical and chemical compositions. In the SEM analysis was... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Leite de búfala; Búfalo; Tecnologia de alimento; Microscopia; Eletroforese; Composição química; Atomização; Armazenamento; Buffalo milk; Microscopy; Electrophoresis; Food composition; Chemical composition; Spray drying; Storage; Food technology. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/1069628 |
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| ÇETİNKAYA,Asya; ÖZ,Fatih. |
| Abstract In this study; The objective is to demonstrate the total quality of the chemical and microbiological aspects of the Kars Gravyer cheese during the ripening period, produced by means of traditional method in dairy conditions. Production of Kars Gravyer cheese was performed in two replications. Titratable acidity (%l.a), salt content, total protein ratio, dry matter, fat content, dry matter in fat and dry matter in salt, total nitrogen and lipolysis rate content were determined by taking samples from the produced cheeses on specific days (day 0, 10, 25, 45, 60 and 90) and microbiological analyses were performed. By analysis the results of the Kars Gravyer cheese samples; significant changes in acidity, dry matter, salt, total nitrogen, protein, fat... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gravyer cheese; Maturation; Quality; Food analysis; Food composition. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401052 |
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| CAETANO,Kelly Aparecida; CEOTTO,Juliana Muselli; RIBEIRO,Ana Paula Badan; MORAIS,Francielli Pires Ribeiro de; FERRARI,Roseli Aparecida; PACHECO,Maria Teresa Bertoldo; CAPITANI,Caroline Dario. |
| Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baru; Unsaturated fatty acids; Whole utilization of foods; Food composition; Dietary fibers. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200239 |
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| Le Borgne, Y; Diss-mengus, B; Marin, J. |
| Introduction: Among the problems found in mollusc hatcheries, the feeding of growing post larvae is of primary concern. It is therefore essential to reach algal production rationalisation through precise knowledge of the nutritional requirements of the different species of spat produced, and this for a diversity of size classes. Many authors, such as HARTMAN and EPIFANIO (1973), PRUDER and al. (1976), have attempted to establish appropriate food rations in laboratory for various post larvae mollusks according to their average weight. However, it is difficult to adapt those results to hatchery experiments, since raising conditions and yield issues are totally different. The purpose of this work is to determine nutritional rations required for different post... |
| Tipo: Text |
Palavras-chave: Crassostrea gigas; Ostrea edulis; Artificial feeding; Oyster culture; Food composition. |
| Ano: 1978 |
URL: http://archimer.ifremer.fr/doc/1978/rapport-1758.pdf |
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| Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod. |
| In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007 |
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| SANTOS,WALTER N.L. DOS; SAUTHIER,MARIA CELESTE S.; CAVALCANTE,DANNUZA D.; BENEVIDES,CLÍCIA M.J.; DIAS,FÁBIO S.; SANTOS,DANIELE C.M.B.. |
| ABSTRACT The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physico-chemical parameters were assessed employing procedures described in the AOAC methods. The total phenolic compounds (TPC) and total flavonoids (TF) were determined using spectroanalytical methods. Considering the Reference Daily Intake (RDI), the concentrations of K, Cu and Vitamin C found in atemoya were the highest, representing about 32, 23 and 37% of the RDI, respectively. The total carbohydrates... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Atemoya; Food composition; ICP OES; Flavonoids; Phenolics. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401243 |
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| SANTOS, I. H. V. da S.; AZEVEDO, M. S. de; BASTOS, W. R.; SANTOS, M. R. A. dos. |
| This study is aimed to evaluate the composition of water, proteins, lipids, carbohydrates, fiber, caloric content, and the minerals calcium, iron, magnesium, manganese, potassium, sodium, zinc and copper in acai products ? pulp, jam and jelly. |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Nutrients; Food composition; Processed products. |
| Ano: 2016 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060363 |
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| FERREIRA, M. I. C.; BORGES, I.; MACEDO JÚNIOR, G. L.; RODRIGUEZ, N. M.; PENNA, C. F. A. M.; SOUZA, M. R.; GOMES, M. G. T.; SOUZA, F. A.; CAVALCANTI, L. F.. |
| Na ovinocultura, a raça Santa Inês, amplamente explorada no território brasileiro, possui índices de produção compatíveis com sistemas europeus de exploração leiteira (Susin et al., 2005), e o bom desempenho de animais na fase de cria está diretamente relacionado com a produção de leite das mães (Peeters et al., 1992). A raça Lacaune tem sua origem atrelada à produção de animais de boa carcaça em diversas regiões da França e passou por um programa de melhoramento genético que resultou em aumento da produção de leite e melhora da composição da carcaça dos cordeiros destinados ao abate (Barillet et al., 2001). O presente trabalho teve o objetivo de avaliar a produção e a composição do leite de três genótipos de ovelhas Santa Inês, ½ Lacaune x ½ Santa Inês e... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Leite de ovelha; Ovino; Lactação; Biometria; Produção leiteira; Composição de alimento; Sheep; Milk production; Lactation; Food composition; Biometry. |
| Ano: 2011 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/899594 |
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| Registros recuperados: 21 | |
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