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| Campos,Célia Maria Teixeira de; Hamad,Antônio José Simões; Block,Jane Mara; Padilha,José Carlos Fiad; Ogliari,Paulo José; Barreira-Arellano,Daniel; Moreira,Rosana Nogueira Cavalcanti. |
| Fatty acids omega--3 and omega--6 composition and specially DHA were determined in freeze-dried chicken embryo eggs with pre-determined incubation periods. Fertile and embryo eggs presented palmitic (23.18 + 0.54%), stearic (7.70 + 0.28%), palmitoleic (3.00 + 0.19%), oleic (36.28 + 0.58%), linoleic (22.18 + 0.34%), linolenic (1.08 + 0.04%), arachidonic (2.04 + 0.03%), docosahexaenoic (0.91 + 0.03%), total omega-3 acids (2.26 + 0.10%) and total omega-6 acids (24.62 + 0.33%). There were no significant differences in total contents of omega-3 fatty acids (p=0.1226) between freeze-dried chicken embryo eggs with different incubation periods (3, 5, 7, 9, and 11 days) and fertile freeze-dried chicken eggs (day 0). However, there were significant differences in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken embryo eggs; Fatty acids omega-3 and omega-6; DHA. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200009 |
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| Webber,Vanessa; Carvalho,Sabrina Matos de; Ogliari,Paulo José; Hayashi,Leila; Barreto,Pedro Luiz Manique. |
| This study aims to optimize an alternative method of extraction of carrageenan without previous alkaline treatment and ethanol precipitation using Response Surface Methodology (RSM). In order to introduce an innovation in the isolation step, atomization drying was used reducing the time for obtaining dry carrageenan powder. The effects of extraction time and temperature on yield, gel strength, and viscosity were evaluated. Furthermore, the extracted material was submitted to structural analysis, by infrared spectroscopy and nuclear magnetic resonance spectroscopy (¹H-NMR), and chemical composition analysis. Results showed that the generated regression models adequately explained the data variation. Carrageenan yield and gel viscosity were influenced only... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Red algae; Biopolymer; Gelificant agent. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400026 |
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| Scheuer,Patrícia Matos; Francisco,Alicia de; Miranda,Martha Zavariz de; Ogliari,Paulo José; Torres,Gisele; Limberger,Valéria; Montenegro,Flávio Martins; Ruffi,Cristiane Rodrigues; Biondi,Sílvia. |
| Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Composition; Rheology; Baking. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300041 |
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