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| Fiorentini,Ângela Maria; Ballus,Cristiano Augusto; Oliveira,Marlon Leonardo de; Cunha,Márcio Ferraz; Klajn,Vera Maria. |
| Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bifidobacterium spp; Lactobacillus acidophilus; Lactic beverages; Soybean; Probiotics; Functional foods. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300008 |
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| Ballus,Cristiano Augusto; Meinhart,Adriana Dillenburg; Bizzotto,Carolina Schaper; Teixeira Filho,José; Godoy,Helena Teixeira. |
| Energy drinks are becoming popular in Brazil and in the world due to their stimulant properties. Caffeine is present in energy drinks with the aim of stimulating the central nervous system and intensifying brain activity. On the other hand, the ingestion of high doses of caffeine can cause undesirable symptoms such as anxiety and tachycardia. Therefore, it is necessary to monitor the caffeine content added to energy drinks to guarantee that the levels in the final product are in accordance with the labeling and within the legislation limits. The goal of this work was to validate a fast, efficient, and low-cost method for the determination of caffeine in energy drinks by micellar electrokinetic chromatography (MEKC). A total of seven brands were analyzed,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caffeine; Energy drinks; Micellar electrokinetic chromatography. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200029 |
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| Costa,Paulo Afonso da; Ballus,Cristiano Augusto; Teixeira Filho,José; Godoy,Helena Teixeira. |
| Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucajá (Couma rigida M.), Inajá (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bertholletia excelsa H.B.K.; Couma rigida M.; Maximiliana maripa D.; Genipa Americana L.; Mauritia flexuosa L.; Fatty acids; GC-FID. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400020 |
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| Yunes,João Felipe Ferraz; Terra,Nelcindo Nascimento; Cavalheiro,Carlos Pasqualin; Fries,Leadir Lucy Martins; Godoy,Helena Teixeira; Ballus,Cristiano Augusto. |
| Os objetivos deste trabalho foram avaliar o perfil de ácidos graxos e o teor de colesterol em mortadelas elaboradas com diferentes óleos vegetais. Nove tratamentos de mortadela foram elaborados com quatro diferentes óleos vegetais (canola, linhaça, oliva e soja), em dois níveis de substituição (50% e 100%). Os ácidos graxos e o teor de colesterol foram separados e identificados por cromatografia gasosa. Houve predominância dos ácidos graxos oleico, linoleico e palmítico. O teor de ácidos graxos saturados foi menor nos produtos que continham óleos vegetais. A relação PUFA/SFA foi menor no tratamento controle, enquanto que o maior valor foi observado no tratamento com 100% de óleo de linhaça. Os teores de colesterol encontrados foram semelhantes entre todos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mortadela; Ácidos graxos; Colesterol; Óleos vegetais. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000500028 |
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