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| Registros recuperados: 31 | |
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| Mattos,Lorenna Alves; Amorim,Edson Perito; Amorim,Vanusia Batista de Oliveira; Cohen,Kelly de Oliveira; Ledo,Carlos Alberto da Silva; Silva,Sebastião de Oliveira e. |
| The objective of the present work was to characterize banana accessions from the Germplasm Bank at Embrapa Mandioca e Fruticultura Tropical (Brazil), using agronomical, physical and physicochemical characteristics of fruit and simple sequence repeats (SSR) markers. Twenty-six accessions were analyzed, in which high genetic variability was found, especially for the agronomical characters number of fruit and weight of bunch. Accessions with high contents of carotenoids (diploid 'Jaran'), polyphenols (triploid 'Caipira' and tetraploid 'Teparod') and vitamin C (diploid 'Tuugia' and an unknown triploid AAA) in the fruit were identified. Thirteen microsatellite primers revealed an average of 7.23 alleles, which showed high variability. A dendrogram was prepared... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Musa; Functional properties; Fruit quality; Hybrids; Yield. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2010000200005 |
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| Marques,Marcelo Rodrigues; Paz,Diego Damasceno; Batista,Lívia Patrícia Rodrigues; Barbosa,Celma de Oliveira; Araújo,Marcos Antônio Mota; Moreira-Araújo,Regilda Saraiva dos Reis. |
| This study assessed the antioxidant, total phenolic, and physicochemical properties of in vitro Terminalia Catappa Linn (locally called castanhola) using the DPPH assay. The castanhola fruits had an average weight of 19.60 ± 0.00 g, combining shell, pulp, and seed weight, and a soluble solids content of 8 °Brix. The chemical composition was determined with predominance of carbohydrates (76,88 ± 0,58%).The titration method was used to determine Vitamin C content using 2,6-dichlorophenolindophenol (DCFI), known as reactive Tillmans resulting in no significant levels. Aqueous extracts of castanhola pulp showed a higher concentration of phenolics, 244.33 ± 18.86 GAE.g-1 of fruit, and alcoholic extracts, 142.84 ± 2.09 GAE.g-1 of fruit. EC50 values of the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical fruit; Functional properties; Bioactive compounds. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100031 |
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| Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted. |
| Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product... |
| Tipo: Image |
Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136 |
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| Batista,Patrício Ferreira; Lima,Maria Auxiliadora Coêlho de; Alves,Ricardo Elesbão; Façanha,Rafaela Vieira. |
| ABSTRACT The aim of this study was to evaluate the levels of bioactive compounds and antioxidant activity in fruit of commercial cultivars of mango, acerola, guava, atemoya and custard apple produced in the lower-middle São Francisco Valley, with a view to adding value to the product because of their functional properties. Fruits harvested in commercial areas of the region were evaluated for levels of ascorbic acid, total anthocyanins, yellow flavonoids, total carotenoids and total extractable polyphenols, and for total antioxidant activity, using the ABTS and ORAC methods. The data were submitted to descriptive statistical analysis. All the fruits under evaluation presented levels of bioactive compounds and antioxidant activity, especially the acerola,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical fruit production; Functional properties; Quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000400616 |
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| CORONELL-TOVAR,Diana Carolina; CHÁVEZ-JÁUREGUI,Rosa Nilda; BOSQUES-VEGA,Ángel; LÓPEZ-MORENO,Martha Laura. |
| Abstract The present study assessed the physical, chemical, functional, and microbiological properties of cocoyam (Xanthosoma spp.) corm flour made from the Nazareno cultivar. The flour was initially submitted to a water-soaking process in order to reduce its high oxalate content. The soaked flour showed a high dietary fiber content (15.4% insoluble and 2.8% soluble fiber), and can be considered essentially an energy-rich food given its high starch content (60.5%), of which 85.04% was analyzed as amylopectin; it also showed a high potassium content (19.09 mg/g). The anti-nutritional component analysis showed low levels of oxalate (5.55 mg/g), saponins (0.10%) and tannins (0.07%), while phytates were not detected. The flour had a high water and oil... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Corm flour; Xanthosoma spp.; Nutritional composition; Functional properties. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200349 |
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| SCHMIDT,Michele Mantelli; FONTOURA,Andrine Menna da; VIDAL,Alessandra Roseline; DORNELLES,Rosa Cristina Prestes; KUBOTA,Ernesto Hashime; MELLO,Renius de Oliveira; CANSIAN,Rogério Luis; DEMIATE,Ivo Mottin; OLIVEIRA,Cristina Soltovski de. |
| Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase®, 36.11%, while using Flavourzyme® resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTIR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, I, II and III. In the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcalase®; Electrophoresis; Flavourzyme®; FTIR; Functional properties. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006203 |
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| Grossmann,Maria Victória E.; Mandarino,José Marcos G.; Yabu,Márcia Cristina. |
| Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malting; Corn flour; Functional properties. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200003 |
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| XIE,Chunzhi; ZENG,Haiying; LI,Jinwei; QIN,Likang. |
| Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was the most abundant of the 17 detected free amino acids (FAAs), followed by Phe, Leu, Val and Asp. Additionally, potential tasty peptide profiles were typed by the segment of molecular weight (MW) < 300 Da, ranging from 79.22% ± 4.12% to 95.24% ± 2.93%. The complex taste impression based on the electronic tongue showed that the bitterness intensity was the highest, which was followed by saltiness and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sufu; Functional properties; Free amino acid; Peptide profile; Taste. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500105 |
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| Marin, Floriana; Notaro, Sandra. |
| Since their introduction in the early 1990s, genetically modified organisms in agriculture tended to emphasize improved yield. Europeans, perceiving unacceptable risk and too little benefit, resoundingly disapproved of GMO use in agro-food processes. More recently, research has turned to developing products that use GMO components that better match consumer interest, including nutritionally enhanced foods, environmentally friendly crops, and other areas. The question that arises is whether Europeans perceive that the new, prospective benefits outweigh the olds risks, opening the market to such products. This paper investigates consumer preferences for a number of hypothetical genetic modifications in a widely consumed food product: yoghurt. We explore the... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: GMOs; Functional properties; Willingness to pay; Choice modelling; Food Consumption/Nutrition/Food Safety. |
| Ano: 2007 |
URL: http://purl.umn.edu/7878 |
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| Asoiro, Felix Uzochukwu; Simeon, Meshack Imologie; Azuka, Chinenye Eberechukwu; Orji, Precious Chimaraoge. |
| Brachystegia eurycoma (BE), Afzelia Africana (AA) and Mucuna solannie (MS) flours were blended (%, w/w) at varying proportions: 50:50, 60:40, 70:30, 80:20 and 100:0, with 100% of flours as the control; then analyzed based on the phyto-chemical, functional and proximate compositions. Tanin, saponin, alkaloid and flavonoid values were 4.19, 1.47, 1.49 and 1.15 mg 100 g-1 dm; 3.44, 0.45, 1.34 and 1.13 mg 100 g-1 dm; and 4.1, 0.61, 1.36 and 1.18 mg 100 g-1 dm in MS, AA and BE flours respectively. Increased AA and BE proportions in MS flour increased the swelling index (1.49% -1.76%) whereas AA and BE inclusions (%) resulted in significant () increase in the moisture content of the composite flours (8.3- 14 %). Increase in % AA flour inclusion resulted in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phytochemical composition; Postharvest processing; Functional properties; Proximate composition; Mucuna solannie; Blending proportion; Flour blends. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7405 |
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| Polanco-Lugo,Erik; Dávila-Ortiz,Gloria; Betancur-Ancona,David Abram; Chel-Guerrero,Luis Antonio. |
| Significant initiatives exist within the global food market to search for new, alternative protein sources with better technological, functional, and nutritional properties. Lima bean (Phaseolus lunatus L.) protein isolate was hydrolyzed using a sequential pepsin-pancreatin enzymatic system. Hydrolysis was performed to produce limited (LH) and extensive hydrolysate (EH), each with different degrees of hydrolysis (DH). The effects of hydrolysis were evaluated in vitro in both hydrolysates based on structural, functional and bioactive properties. Structural properties analyzed by electrophoretic profile indicated that LH showed residual structures very similar to protein isolate (PI), although composed of mixtures of polypeptides that increased hydrophobic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus lunatus; Protein hydrolysate; Functional properties; Bioactive properties; ECA; Antioxidant activity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300002 |
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| CARVALHO,Leila Moreira de; OLIVEIRA,Maria Érica da Silva; FREITAS,Arlan Silva; SOUSA NETO,Arnoud Clementino; IDA,Elza Iouko; SHIMOKOMAKI,Massami; MADRUGA,Marta Suely. |
| Abstract This work aims to investigate the incidence of two color abnormalities in broiler meat: PFN (Pale, Firm, Non-exudative) and PSE (Pale, Soft, Exudative), as well as the physicochemical alterations promoted by those anomalies. The samples of broiler breast meat (n = 700) were classified as Normal (44<L*<53, pH>5.8), PSE (L*≥53, pH<5.8) and PFN (L*≥53; pH>5.8). The occurrence of Normal, PSE and PFN samples was 69%, 11% and 20%, respectively. PFN samples presented a 4.2% higher water-holding capacity compared to PSE meat. PSE meats displayed a higher MFI (89.4) when compared to PFN and Normal meats. It was also noticed that the levels of lipid oxidation were greater in PSE breasts compared to Normal breasts. The total carbonyl in PFN,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Abnormal coloration; Functional properties; Lipid oxidation; Protein oxidation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400704 |
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| Miranda,Margarita; Vega-Gálvez,Antonio; Martinez,Enrique; López,Jéssica; Rodríguez,María José; Henríquez,Karem; Fuentes,Francisco. |
| The present study was focused on the analysis of agronomical, nutritional, physicochemical, and antioxidant properties of six genetically different quinoa (Chenopodium quinoa Willd) genotypes cultivated in three distinctive geographical zones of Chile. Ancovinto and Cancosa genotypes from the northern Altiplano (19 ºS), Cáhuil and Faro from the central region (34 ºS), and Regalona and Villarica from the southern region (39 ºS) are representative of high genetic differentiation among the pooled samples, in particular between Altiplano and the central-southern groups. A Common-Garden Assay at 30 ºS showed significant differences among seed origins in all morphometric parameters and also in yields. Altiplano genotypes had larger panicule length but no seed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quinoa; Antioxidant activity; Amino acids; Functional properties. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400029 |
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| Registros recuperados: 31 | |
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