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| Souza,Maria Cristina Corrêa de; Lajolo,Franco Maria; Martini,Ligia de Araujo; Correa,Nelton Bespalez; Dan,Milana Cara; Menezes,Elizabete Wenzel de. |
| In the present clinical study, the effect of oligofructose-enriched inulin was studied on bone metabolism in girls from 9 to 12 years old, with low habitual calcium intakes, who attended public schools. Two calcium-enriched formulations, supplemented with oligofructose-enriched inulin (test drink) or without (standard drink) were made. Sixty pre-pubertal girls were randomized into a double-blind and crossover design, divided into three groups and received one daily portion of either the standard drink (group 1) or test drink (group 2) during 11 weeks, followed by a three-week washout period. Group control did not receive any supplementation. Biochemical evaluations of serum calcium, intact parathyroid hormone - iPTH - and bone alkaline phosphatase - BAP -... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oligofructose-enriched inulin; Calcium intakes; Bone markers; Prepubertal girls; Prebiotics; Bone and mineral metabolism. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100024 |
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| Souza,Maria Cristina Corrêa de; Benassi,Marta de Toledo; Meneghel,Renata Fraxino de Almeida; Silva,Rui Sérgio dos Santos Ferreira da. |
| The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Citrus fruit; Shelf life; Vitamin C; HPLC; Sensory quality; Moulds and yeasts. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000300009 |
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