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| Registros recuperados: 3.119 | |
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| Abadio Finco,Fernanda Dias Bartolomeu; Moura,Luciana Learte; Silva,Igor Galvão. |
| O presente trabalho teve como objetivo verificar as propriedades físicas e químicas do mel da região Sul do Estado do Tocantins a partir de 24 amostras provenientes de 13 associações de apicultores. As análises realizadas foram pH, acidez, índice de refração, umidade, peso específico, cinzas, hidroximetilfurfural (Prova qualitativa), índice de formol, reação de Lund e açúcares redutores. Todas as análises foram realizadas em triplicata, o tratamento estatístico compreendeu média, desvio padrão e os resultados foram submetidos à análise fatorial e análise de agrupamento. As amostras apresentaram índice de reprovação de 50% aos padrões estabelecidos pela legislação. A grande variação nos resultados entre as amostras podem ser devido a diferentes origens... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mel; Apis mellifera; Caracterização; Análise de agrupamento. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300022 |
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| ABBASI,Kashif Sarfraz; QAYYUM,Abdul; MEHMOOD,Ayaz; MAHMOOD,Talat; KHAN,Sami Ullah; LIAQUAT,Muhammad; SOHAIL,Asma; AHMAD,Asif. |
| Abstract The number of attributes, related to the selection of potato varieties, was evaluated with reference to their potential in chip processing. Five commercial varieties of potato were analyzed regarding their physico-chemical, functional, and processing aspects. In general, Lady Rosetta subsequently, Chipsona were the most noticeable potato varieties considering their physical attributes. A significant correlation (R = 0.925) was estimated amongst geometric mean diameter and surface area. Maximum dry matter and starch contents were observed in Lady Rosetta followed by Chipsona. Desiree showed higher fat, sugar and mineral contents than all other selected potato cultivars. Promising correlation (R= 0.952) was estimated among total minerals and ash... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Potato; Post processing; Functional characteristics; Characterization. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200308 |
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| ABD EL-RAZIK,Khaled Abd El-Hamid; ABUELNAGA,Azza Sayed Mohamed; YOUNES,Abdelgayed Metwaly; ATTA,Nagwa Sayed; ARAFA,Amany Ahmed; KANDIL,Mai Mohamed. |
| Abstract PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat adulteration; Egypt; PCR; Beef; Equines. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500166 |
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| ABDULLAH,Ahsan. |
| Abstract The total available land for food, fuel, or forests is finite, while land demand is increasing and expected to increase further in the coming decades; resulting in deterioration of food security. Therefore, the corporate world adopted a solution of acquiring international agricultural land. Consequently, the global demand for land has progressively risen, but the question requiring decision support is - which lands to acquire for food production to ensure future food security? Food Science and Technology has vital pivotal roles to play in improving this situation, as food science is inherently multidisciplinary and motivated by the use of new technologies. In this paper, we endeavour to address this multidisciplinary food science question, by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food science; Prediction; Food security; Decision support; Middle East North Africa. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200301 |
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| Abe,Lucile Tiemi; Lajolo,Franco Maria; Genovese,Maria Inés. |
| Frequent nut intake is associated with protective effects against cardiovascular diseases. In addition to the generally high contents of unsaturated fatty acids, polyphenol compounds seem to be also implicated in health promoting effects of nuts due to their antioxidant properties. In this way, eleven different kinds of nuts, including pinhao seeds (Araucaria angustifolia) and Brazil nuts (Bertholletia excelsa), typical of Brazil, were analyzed for the content of phenol compounds, including the potent anti-mutagenic and anti-cancer ellagic acid, and antioxidant capacity of methanolic extracts. The antioxidant capacity varied a hundred times among the different nuts, from 1.2 to 120 mg of Trolox equivalents.100 g-1 (FW). Total ellagic acid was determined... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Ellagic acid; Phenols; Nuts; Pinhao seeds; Brazil nuts. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500038 |
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| Abe,Lucile Tiemi; Mota,Renata Vieira da; Lajolo,Franco Maria; Genovese,Maria Inés. |
| O conteúdo de compostos fenólicos, incluindo resveratrol, antocianinas e outros flavonóides, e a capacidade antioxidante de cinco cultivares de uvas produzidas em Minas Gerais foram determinados. O conteúdo de fenólicos totais, determinado através do método de Folin-Ciocalteau variou significativamente, entre 65 ± 1 e 390 ± 30 mg equivalentes de ácido gálico.100 g -1 de amostra base úmida (b.u.). O conteúdo de antocianinas totais quantificado por CLAE variou entre 6,7 ± 0,2 e 154 ± 4 mg equivalentes de cianidina.100 g -1 (b.u.). Outros flavonóides encontrados foram catequina, epicatequina, quercetina, caempferol além dos ácidos hidroxicinâmicos. O resveratrol foi encontrado em três cultivares, variando entre 0,022 ± 0,001 e 0,60 ± 0,03 mg.100 g -1 (b.u.).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flavonóides; Capacidade antioxidante; Vitis sp. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000200032 |
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| Aberoumand,Ali. |
| The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. malabaricus had 71.2% and 57.05% protein content, respectively, while N. japonicas had 57.39% and 47.51%, respectively. The highest oil content in C.malabaricus was 16.80%, followed by N.japonicus 12.80%; while the lowest oil content in S.undosquamis was 5.88%. N.japonicusis protein content reduced with frying. Some cooking methods used in the processing can have an effect on of fish nutrient composition.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cooking methods; Fish fillets; Nutritive composition. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200010 |
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| Abrahão,Camila; Miguel,Ana Carolina Almeida; Dias,João Ricardo Pecini Stein; Spoto,Marta Helena Fillet; Silva,Paula Porrelli Moreira da. |
| A busca pela longevidade e a procura por alimentos mais saudáveis fizeram com que os consumidores se tornassem cada vez mais exigentes. Diante disso, procurou-se estabelecer o comportamento de compra dos consumidores de melão no Mercado Municipal de Piracicaba (SP) através do método de Desdobramento da Função Qualidade (QFD) e, com base nas respostas obtidas nos questionários aplicados, traçou-se o perfil dos consumidores, destacando-se suas preferências, costumes, reclamações e exigências. Verificou-se que é a mulher que realiza as compras do melão, com preferência pelo consumo na forma in natura. Encontrou-se insatisfação de 42,8% dos entrevistados quanto à qualidade do melão, sendo o sabor aguado a principal causa de descontentamento. Logo, a qualidade... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cucumis melo; Padrões de qualidade; Consumo in natura. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400003 |
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| Abreu,José Renato de; Santos,Custódio Donizete dos; Abreu,Celeste Maria Patto de; Castro,Evaristo Mauro de. |
| Guava (Psidium guajava L.) is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0) and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days) were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red) observed under an optic microscope... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pectin; Firmness; Psidium guajava L. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100027 |
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| Abreu,José Renato de; Santos,Custódio Donizete dos; Abreu,Celeste Maria Patto de; Corrêa,Angelita Duarte; Lima,Luiz Carlos de Oliveira. |
| Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Guava; Sugar; Pectin. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100023 |
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| Abreu,José Renato de; Santos,Custódio Donizete dos; Abreu,Celeste Maria Patto de; Pinheiro,Ana Carla Marques; Corrêa,Angelita Duarte. |
| Guava is a fruit with high respiration rates and a very short shelf life. Since information on its respiration pattern is contradictory, the objective was to study the changes occurring in the fruit during ripening and to relate them to the respiration behavior of this fruit. Guavas were picked at the half-ripe stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: peel and pulp coloration, firmness, total soluble solids (TSS), total titratable acidity (TTA), and ethylene production. According to the results, it was verified that the parameters analyzed apparently do not coincide and are ethylene-independent. There was an accentuated ethylene production during ripening, starting from the 4th day. The ethylene... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Psidium guajav; Ripening; Ethylene. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200021 |
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| ABREU,Virgínia Kelly Gonçalves; PEREIRA,Ana Lúcia Fernandes; FREITAS,Ednardo Rodrigues de; TREVISAN,Maria Teresa Salles; COSTA,José Maria Correia da. |
| AbstractThe effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidant; Lipid oxidation; Redness; Yellowness; Lightness; Storage. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300539 |
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| Abreu,Virgínia Kelly Gonçalves; Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Zapata,Jorge Fernando Fuentes; Sousa Neto,Manoel Alves de; Freitas,Ednardo Rodrigues de. |
| The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Fatty acids; TBARS; L*; A*; B*. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020 |
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| ABULARACH,Maria Lourdes S.; ROCHA,Carlos E.; FELÍCIO,P.E. de. |
| Com o objetivo de analisar as características de qualidade da carne de touros jovens da raça Nelore e os possíveis efeitos da idade, entre os 690 e os 780 dias, nessas características, efetuou-se o abate de 113 bovinos, que haviam sido confinados por um período de 109 dias com ração à base de 20% de concentrado e 80% de volumoso. Todas as carcaças foram tipificadas pela Inspeção Federal na sala de matança do frigorífico e resfriadas por 24 h em câmara fria (Tinicial=5°C; Tfinal=2°C). Meias carcaças (lado direito, N=51), do tipo B - do Sistema B R A S I L - de animais de 23 a 26 meses foram desossadas. Dois bifes (2,5cm de espessura) de contrafilé (m. L. dorsi) de cada uma foram embalados à vácuo e maturados por 7 dias a 0-2°C. O pH variou entre 5,44 e 5,83... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carne bovina; Touro jovem; Raça Nelore; PH; Textura; Cor. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000200012 |
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| Aguiar,Larissa Pereira; Figueiredo,Raimundo Wilane de; Alves,Ricardo Elesbão; Maia,Geraldo Arraes; Souza,Valdomiro Aurélio Barbosa de. |
| O objetivo deste trabalho foi avaliar a qualidade de frutos de diferentes genótipos de bacurizeiro provenientes do Estado do Piauí, região Meio Norte do Brasil. Frutos maduros foram colhidos de 17 genótipos diretamente do solo, conduzidos à Embrapa Meio Norte, Teresina-PI, onde foram realizadas análises físicas de peso total, comprimento, diâmetro, rendimento de polpa e número de sementes. A polpa foi extraída de cada genótipo, dividida em três lotes iguais, onde cada lote representou uma repetição, foi acondicionada em sacos plásticos, homogeneizada, congelada a -20 °C e transportada via terrestre, sob refrigeração, para o Laboratório de Fisiologia e Tecnologia Pós-colheita da Embrapa Agroindústria Tropical, em Fortaleza - CE, onde foram realizadas as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caracterização; Genótipos; Bacuri. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200024 |
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| Aguilar,Edenil Costa; Queiroz,Maria das Graças Mota Nobre; Oliveira,Dario Alves de; Oliveira,Neide Judith Faria de. |
| Caryocar brasiliense (popular name pequi) is widely consumed by the population of Brazilian Savannah. This fruit has a high concentration of monounsaturated fatty acids that can influence positively the lipid profile. In addition, pequi also has an important concentration of saturated fatty acids which, in turn, is associated with atherosclerosis risk. This study aimed to investigate the effect of a pequi-supplemented diet on blood lipid and glucose levels and hepatic histology. Female Albino swiss mice were divided into three groups and fed a standard chow diet (control group), chow diet supplemented with 33% pequi nut (nut group), and chow diet supplemented with 33% pequi pulp (pulp group). After 6 weeks, following an overnight fast, blood and liver were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipids; Diet atherosclerosis monounsaturated fatty acid. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400008 |
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| Registros recuperados: 3.119 | |
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