|
|
|
|
|
| Caramori,Samantha Salomão; Lima,Claudinei Sousa; Fernandes,Kátia Flávia. |
| The aim of this work was to analyze and quantify the presence of antinutritional compounds such as lectins and trypsin-like inhibitors, polyphenols and tannins, and enzymatic activity of peroxidases and proteases in the seeds of Annona crassiflora Mart. (araticum), Hymenaea courbaril L. var. courbaril (jatobá), Plathymenia reticulata Benth. (vinhático), Zanthoxylum rhoifolium Lam. (maminha de porca), Apeiba tibourbou Aubl. (pau jangada), Salacia crassiflora Mart G. Don. (bacupari), and Sclerolobium paniculatum Vog. (carvoeiro). The results suggested that these plants could be used as new source of food. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cerrado plants; Plant enzymes; Biochemical characterization. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200013 |
| |
|
|
| Siqueira,Beatriz dos Santos; Soares Júnior,Manoel Soares; Fernandes,Kátia Flávia; Caliari,Márcio; Damiani,Clarissa. |
| Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phytates; Trypsin inhibitors; Hemagglutinating activity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300018 |
| |
|
| |
|
|
| Marques,Fabíola Pedrosa Peixoto; Spinosa,Wilma; Fernandes,Kátia Flávia; Castro,Carlos Frederico de Souza; Caliari,Márcio. |
| Este trabalho objetivou identificar padrões de identidade e qualidade de vinagres e quantificar a presença de compostos fenólicos totais em vinagres produzidos a partir de frutas e vegetais. Analisaram-se, em triplicata, vinagres de cana-de-açúcar, cana-de-açúcar com milho, kiwi, laranja, laranja com mel, maçã, arroz, manga, maracujá, milho, tangerina, tangerina com milho, vinagre de vinho tinto e vinagre de vinho branco. Foram realizadas análises de extrato seco, densidade, acidez volátil, pH, cinzas, grau alcoólico, açúcares redutores e polifenóis totais. Os resultados foram submetidos à ANOVA e as médias destes ao teste de Tukey ao nível de 5%. Houve correlação estatística entre extrato seco e densidade. Todas as amostras apresentaram valores de 0% de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentado acético; Polifenóis totais; Antioxidantes. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500019 |
| |
|
|
|
