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| Registros recuperados: 26 | |
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| Moreira,Fernanda Barros; Souza,Nilson Evelázio de; Matsushita,Makoto; Prado,Ivanor Nunes do; Nascimento,Willian Gonçalves do. |
| The objective of this study was to evaluate the carcass characteristics (carcass weight, carcass yield, fat thickness, loin area, marbling and colour) and chemical composition of the Longissimus dorsi muscle (moisture, ash, crude protein, fat and cholesterol) of cuts with or without fat thickness, of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in millet (Pennisetum americanum L.) or star grass (Cynodon plectostachyus Pilger) pasture systems, with mineral or mineral protein supplementation. Animals were slaughtered with an average body weight of 450 kg (Bos indicus) or 470 kg (Bos indicus x Bos taurus crossbreed). There was no treatments effect on carcass characteristics and meat chemical composition of cut without fat thickness. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bos indicus; Bos taurus; Carcass; Meat; Pasture. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400016 |
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| Santos,Geraldo Tadeu dos; Modesto,Elisa Cristina; Souza,Nilson Evelázio de; Ítavo,Luís Carlos Vinhas; Jobim,Clóves Cabreira; Kazama,Daniele Cristina da Silva; Valloto,Altair Antônio; Massuda,Ely Mitie. |
| This study aimed to evaluate the effect of corn silage (CS) replacement by cassava's foliage silage (CFS) on the production and quality of milk. Twelve lactating dairy cows were used in a randomized block experimental design with four treatments and three repetitions per block. CS was replaced by CFS at the levels of 0, 20, 40, and 60%. The replacement of CS by different levels of CFS had very low effect on the variables studied. Milk density decreased when the replacement level was increased. Fatty acids 4:0 and 6:0 presented a quadratic behavior, while fat acids 8:0, 10:0, and 15:0 presented a linear behavior as their concentrations fell when CFS diet content was increased. The CS replacement by 20% until 60% CFS resulted a significant decrease in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Animal production; Economic evaluation; Fatty acid profile; Milk production; Milk quality. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700033 |
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| Santos,Lilian Dena dos; Zara,Ricardo Fiori; Visentainer,Jesuí Vergílio; Matsushita,Makoto; Souza,Nilson Evelázio de; Franco,Maria Luiza Rodrigues de Souza. |
| Objetivou-se com este trabalho avaliar o efeito das formas de processamento e do alecrim na defumação dos troncos e filés sem pele de tilápia do Nilo sobre o rendimento e as características organolépticas. Independente da forma de processamento aplicada, os filés defumados na presença do alecrim apresentaram menor rendimento. Foi também observado que os filés obtidos a partir dos troncos defumados proporcionaram maiores rendimentos. Analisando a forma de processamento dos filés defumados, os provadores apresentaram maior aceitação para filés (FIL) (2,88) em relação aos filés a partir dos troncos defumados (FTD) (2,63). A presença de alecrim nos filés, independente da forma de obtenção do produto final, não foi significativo para aparência, cor, aroma e... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia; Defumação; Análise sensorial; Rendimento. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000200021 |
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| Petenuci,Maria Eugênia; Stevanato,Flávia Braidotti; Morais,Damila Rodrigues de; Santos,Leandra Pereira; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio. |
| Espinhaços de tilápias (Oreochromis niloticus) são partes do peixe de composição desconhecida. A composição lipídica dos espinhaços não é citada na literatura, bem como a estabilidade da farinha do espinhaço durante o armazenamento. Nesse sentido, realizou se estudo de processamento dos espinhaços envolvendo etapas de cocção, trituração, secagem, peneiramento e armazenamento da farinha. A farinha ficou armazenada sob refrigeração por um período de 90 dias, sendo sua qualidade monitorada por meio da composição em ácidos graxos, índice de acidez e análises microbiológicas. Os resultados da composição centesimal foram de 14,2% (umidade), 40,8% (proteína), 18,3% (resíduo mineral fixo) e 25,3% de lipídios totais. Nos lipídios totais foi identificado um total de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia; Farinha; Espinhaço; Ácidos graxos; Armazenamento. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000500028 |
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| Gohara,Aline Kirie; Souza,Aloisio Henrique Pereira de; Gomes,Sandra Terezinha Marques; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio; Matsushita,Makoto. |
| ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna angularis; Alpha-linolenic; Principal component analysis; Vitamin E; Antioxidant activity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100104 |
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| Aguiar,Ana Carolina de; Aguiar,Sílvia Cristina de; Boroski,Marcela; Souza,Nilson Evelázio de; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| O objetivo deste estudo foi quantificar o ácido alfa-linolênico [LNA, 18:3 (n-3)], avaliar a composição centesimal das folhas e caules de linho (Linum usitatissimum L.) submetidos à secagem e colhidos em diferentes estágios de desenvolvimento (40, 80 e 120 dias), e determinar o potencial antioxidante das folhas colhidas aos 80 dias através do teste com o radical DPPH. As folhas obtiveram maiores teores de cinzas, proteína e lipídios totais em relação aos caules. Tanto as folhas quanto os caules apresentaram razões de AGPI/AGS e n-6/n-3 dentro dos valores considerados adequados para a alimentação. Os caules colhidos nos diferentes tempos não apresentaram diferenças significativas (P<0,05), quanto ao teor de LNA. As folhas colhidas aos 80 dias... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ômega-3; Ácidos graxos; Atividade antioxidante; DPPH. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000600021 |
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| Aguiar,Ana Carolina de; Boroski,Marcela; Bonafé,Elton Gutendorfer; Almeida,Vanessa Vivian de; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio. |
| The objective of this study was to quantify alpha-linolenic acid (LNA, 18:3n-3) of dried wheat leaves, harvested at different development stages (20, 40 and 80 days), to determine the antioxidant potential and the total phenolic compounds of leaves harvested at 80 days, as well as to perform mineral analysis (Na, K, Fe, Ca, Mg, P, Zn, Cu and Mn). It was observed a predominance of polyunsaturated fatty acids (PUFA) compared to saturated fatty acids (SFA) in the lipid fraction of leaves. Leaves collected in all periods presented ratios of PUFA/SFA, omega-6 and omega-3 fatty acids (n-6/n-3) considered suitable for food. The highest content of LNA was found in leaves harvested at 60 days, corresponding to 2.146,72 mg 100 g-1 dried matter. The range time... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alpha-linolenic acid; Phenolic compounds; Antioxidant activity. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000400012 |
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| Pagamunici,Lilian Maria; Souza,Aloisio Henrique Pereira de; Gohara,Aline Kirie; Silvestre,Alline Aparecida Freitas; Visentainer,Jesuí Vergílio; Souza,Nilson Evelázio de; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from 97.49 and 122.72 g kg-1 of food, respectively. The polyunsaturated/saturated, and n-6:n-3 fatty acid ratios ranged from 2.82 and 2.59:1, respectively. Granola had the best alpha-linolenic acid content, nutritional indices in the lipid fraction, and mineral content. There were good hygienic and sanitary conditions during storage; probably due to the low water activity of the formulation, which... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cereal; Pseudo-cereals; Food science; Principal component analysis; Fatty acids. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100019 |
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| Stevanato,Flávia Braidotti; Petenucci,Maria Eugênia; Matsushita,Makoto; Mesomo,Michele Cristiane; Souza,Nilson Evelázio de; Visentainer,Jeane Eliete Laguila; Almeida,Vanessa Vivian de; Visentainer,Jesui Vergilio. |
| As cabeças de tilápias são resíduos do processamento de peixes comumente descartados e não aproveitadas como alimento. Desta forma realizou-se um estudo sobre a composição química e de ácidos graxos na farinha obtida a partir de cabeças de tilápias. Ainda foram realizadas avaliações sensorial (caldo e sopa) e química e de ácidos graxos na sopa elaborada com a farinha. Os objetivos foram avaliar a composição e aceitação dos produtos elaborados com farinha, visando o aproveitamento na alimentação humana, especialmente para a merenda escolar. Os resultados obtidos foram de elevados teores de proteína (38,4%), cinzas (19,4%) e lipídios (35,5%) na farinha. A sopa apresentou elevada aceitação pelas crianças do ensino fundamental e a composição de ácidos graxos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia; Cabeça; Farinha; Composição química; Ácidos graxos. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300022 |
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| Jesús,Marcelo Nunes de; Zanqui,Ana Beatriz; Valderrama,Patrícia; Tanamati,Augusto; Maruyama,Swami Arêa; Souza,Nilson Evelázio de; Matsushita,Makoto. |
| In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Principal component analysis; Freeze-dried eggs; Confections; Sensory analysis; Egg products. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300025 |
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| Tanamati,Ailey Aparecida Coelho; Aguiar,Ana Carolina; Boroski,Marcela; Montanher,Paula Fernandes; Souza,Nilson Evelázio de; Godoy,Helena Teixeira; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| The aim of this work was to analyze the fatty acid and proximate composition of five brands of breaded chicken steak (A, B, C, D, and E) by accurate chromatographic quantification and to compare the experimental results with food label nutrition facts. The protein values of all brands were in agreement with the Brazilian regulation values, except for that of sample E, which presented the highest lipid content. Thirteen fatty acids were identified in the studied brands and the major ones were oleic acid, linoleic acid, and palmitic acid. The polyunsaturated fatty acid/saturated fatty acid ratios were within the values considered appropriate for human health; however, the high n-6/n-3 ratios found can result in an unbalanced intake of these fat acids. Only... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken steak; Composition; Fatty acid; Nutritional labeling. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100026 |
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| Palombini,Sylvio Vicentin; Claus,Thiago; Maruyama,Swami Arêa; Gohara,Aline Kirie; Souza,Aloisio Henrique Pereira; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| This study evaluated the fatty acid quantification, proximate and amino acid compositions, antioxidant activity, total phenolic compounds, vitamin E, and mineral contents of new amaranth (BRS Alegria) and quinoa (BRS Piabiru) cultivars which were produced in order to adapt these pseudocereals to the climatic conditions of central-western Brazil. They showed superior levels of protein and total lipids in comparison to their native counterparts. The lipid profile of the amaranth BRS Alegria was revealed to be better than those of other native cultivars. Quinoa BRS Piabiru presented a higher antioxidant capacity and phenolic content than the studied amaranth cultivar, but lower contents of tocopherols. All of the obtained results confirm that these new grains... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amaranth BRS Alegria; Quinoa BRS Piabiru; Fatty acids. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200019 |
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| Palombini,Sylvio Vicentin; Maruyama,Swami Arêa; Claus,Thiago; Carbonera,Fabiana; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio; Gomes,Sandra Teresinha Marques; Matsushita,Makoto. |
| This study quantified the fatty acids and evaluated the proximate composition, antioxidant activity (using the Quencher procedure), and total phenolic compound concentrations in Brazilian rice cultivars. The cultivars studied showed high amounts of unsaturated fatty acids, such as linoleic and oleic acid. The ratios of polyunsaturated and saturated fatty acids obtained were high. Regarding the antioxidant activity, the best results were found using the ABTS method and the worst in the DPPH assay. The results of the DPPH and FRAP assays showed the highest correlation. The antioxidant capacity results obtained were also much higher than those reported for other varieties worldwide. Therefore, the Quencher procedure is highly suitable for application in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brazilian rice; Antioxidant assays; Quencher procedure. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400015 |
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| Nishiyama,Márcia Fernandes; Souza,Aloisio Henrique Pereira de; Gohara,Aline Kirie; Santos,Hevelyse Munise Celestino dos; Oliveira,Carlos Antonio Lopes de; Ribeiro,Ricardo Pereira; Souza,Nilson Evelázio de; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nile tilapia; Essential fatty acids; Flaxseed flour; Principal component analysis. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300003 |
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| Barilli,Deoclécio José; Santarosa,Mayara; Zanqui,Ana Beatriz; Boscolo,Wilson Rogério; Feiden,Aldi; Furuya,Wilson Massamitu; Gomes,Sandra Terezinha Marques; Visentainer,Jesuí Vergílio; Souza,Nilson Evelázio de; Matsushita,Makoto. |
| The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoic acid, and the total omega-3 (n-3) fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporation of conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched with conjugated linoleic acid and α-linolenic acid results in the incorporation of these acids in the of pacu fish fillets,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Piaractus mesopotamicus; Fatty acids; Net cages. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100011 |
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| Godoy,Leandro Cesar de; Franco,Maria Luiza Rodrigues de Souza; Franco,Nilson do Prado; Silva,Adriana Ferreira da; Assis,Michele Ferreira de; Souza,Nilson Evelázio de; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| O trabalho avaliou a aceitação de caldos e canjas elaborados com farinhas aromatizadas desenvolvidas a partir de carcaças de peixes defumadas. As carcaças de tilápia do Nilo, carpa e pacu foram lavadas, identificadas, pesadas, imersas em salmoura com ervas aromáticas e defumadas. O produto defumado foi submetido à moagem para obtenção das farinhas, a partir das quais foram elaborados o caldo e a canja. Porções das farinhas, dos caldos e das canjas foram avaliadas por um painel de 40 provadores utilizando-se um método de estímulo simples, sendo avaliados os atributos: aroma, sabor, cor, textura, aparência e aceitação geral. Não houve diferença significativa (P > 0,05) na aceitação geral dos produtos. Os caldos elaborados com estas farinhas tiveram uma... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Resíduo de pescado; Sustentabilidade; Combate à fome; Nutrição humana. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500014 |
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| Registros recuperados: 26 | |
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