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	Provedor de dados 116 (2) Autor GONÇALVES,Gisele Mara Silva (2) SREBERNICH,Silvana Mariana (2) DOMENE,Semiramis Martins Álvares (1) ORMENESE,Rita de Cássia Salvucci Celeste (1) RUFFI,Cristiane Rodrigues Gomes (1) Palavra-chave Cereals (1) Dietary strategies (1) Iron deficiency (1) Micronutrient fortification (1) Nutrition (1) Polyol (1) School meals (1) Soluble fiber (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Fortifying pork liver mixture: preparation and physicochemical characteristics - Part 1 116 SREBERNICH,Silvana Mariana; GONÇALVES,Gisele Mara Silva; DOMENE,Semiramis Martins Álvares. Abstract Micronutrient deficiency is a worldwide health problem, especially in developing countries. A survey conducted over the last decade has shown that approximately half of all Brazilian preschoolers have iron-deficiency anemia, representing a severe public health problem. Therefore, the aim of this research was to evaluate the physicochemical and microbiological attributes and especially the iron level of a fortifying mixture (FM) containing pork liver prepared in powder form. Centesimal composition, fatty acids, minerals and microbiological evaluation were determined. The results obtained showed that this is a product of good microbiological quality with a high protein (47.34%) and lipid (28.29%) content. Monounsaturated fatty acids represented... Tipo: Info:eu-repo/semantics/article Palavras-chave: Iron deficiency; Micronutrient fortification; Dietary strategies; School meals. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400647 Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol 116 SREBERNICH,Silvana Mariana; GONÇALVES,Gisele Mara Silva; ORMENESE,Rita de Cássia Salvucci Celeste; RUFFI,Cristiane Rodrigues Gomes. Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Soluble fiber; Polyol; Cereals; Nutrition. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300555 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco