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| Rodrigues,Oscar Romero Lopes; Asquieri,Eduardo Ramirez; Orsi,Daniela Castilho. |
| Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS), which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rapid enzymatic browning. Control of enzymatic browning during processing is very important to preserve the appearance of yacon flour. In this study, it was evaluated the combined effect of anti-browning agents (ascorbic acid, citric acid and L-cysteine) on the inhibition of enzymatic browning of yacon, using Response Surface Methodology. The yacon pre-treated with anti-browning agents in concentrations of 15.0 mM for ascorbic acid, 7.5 mM for citric acid and 10.0 mM for L-cysteine was used for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fructooligosaccharide; Polyphenol oxidase; Ascorbic acid; Cysteine; Citric acid. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200008 |
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| Madruga,M.S.. |
| The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some "meaty" volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat; Flavour; Precursors; 5'-IMP; Cysteine; Thiamine. |
| Ano: 1997 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000200016 |
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| Carvalho,Genilson Bezerra de; Martins,Poliana Carneiro; Rezende,Pedro Moraes; Santos,Januária Silva; Oliveira,Evelyn de; Trentin,Thays de Campos; Martins,Danieli Brolo; Stringhini,José Henrique; Café,Marcos Barcellos. |
| ABSTRACT: The objective of this study was to evaluate the effect of digestible methionine and cystine (Met + Cys) levels on the hematological and serum biochemical parameters of broiler chickens during the initial and growth stages. For this, 1,800 male chicks of the Coob 500 strain were used, with 900 chicks in the initial phase (1 to 21 days old) and 900 chicks in the growth phase (22 to 42 days old), distributed in a completely randomized design of five treatments with six replicates of 30 birds. The treatments consisted of 0.545, 0.616, 0.711, 0.782, and 0.853%; and 0.514, 0.571, 0.647, 0.704, and 0.761% digestible Met + Cys for “1 to 21” and “22 to 42” days of breeding, respectively. Results showed that digestible Met + Cys levels in broiler feed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acid metabolism; Cysteine; Methionine; Immune system; Poultry. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000500652 |
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| Gru, Cecile; Sarradin, Pierre-marie; Legoff, Hélène; Narcon, Sandrine; Caprais, Jean-claude; Lallier, Francois. |
| This paper describes a method for the determination of reduced sulfur compounds in hydrothermal seawater and body fluids from the hydrothermal tube worm Riftia pachyptila. Sulfur is a hey component of the hydrothermal ecosystem based on chemosynthesis, Sulfur compounds were derivatized at pH 8 (4.3 for sulfide in biological fluid) with a fluorescent reagent, monobromobimane, and separated by reverse-phase HPLC. The eluted compounds were detected by spectrofluorimetry. This method allowed: the quantitative analysis of sulfide, sulfite, thiosulfate, cysteine and glutathione in seawater, vascular blood and coelomic fluids from R, pachyptila, The detection limits were in the 0.1 mu mol l(-1) range with a precision lower than 10%, The method has been applied to... |
| Tipo: Text |
Palavras-chave: Sulfide; Sulfite; Thiosulfate; Cysteine; Glutathione; Hydrothermal seawater; Riftia pachyptila; Biological fluids. |
| Ano: 1998 |
URL: http://archimer.ifremer.fr/doc/00186/29763/28203.pdf |
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| Gomez,RS; Angeles,ML. |
| ABSTRACT Two experiments were done to evaluate the effect of increasing levels of dietary digestible methionine (Met) and Met:cysteine (Met:Cys) ratio on the productivity of Hy-Line W-36 laying hens fed sorghum- and soybean meal-based diets. In Exp. 1, 160 hens from 68 to 75 weeks of age were assigned to four dietary levels of digestible Met (0.20 0.24, 0.28 and 0.32%). The digestible total sulfur amino acids:Lysine (TSAA:Lys) ratios were: 62, 68, 76 and 84%. In Exp. 2, 192 hens from 76-83 weeks of age were assigned to four dietary digestible Met:Cys ratios (160, 116.7, 85.7 and 62.5%). The digestible TSAA:Lys ratio was kept constant across diets (80%). Results were subjected to ANOVA and linear regression analyses. In Exp. 1, optimal egg production, egg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Laying hens; Requirements; Methionine; Cysteine; Productivity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000200231 |
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| Martins,Ramilo Nogueira; Mattiuz,Ben-Hur; Santos,Leandra Oliveira; Morgado,Cristiane Maria Ascari; Mattiuz,Claudia Fabrino Machado. |
| 'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ascorbic acid; Calcium chloride; Cysteine; Citric acid; Isoascorbate. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000400023 |
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