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| Dornas,R.M.; Silva,G.A.X.; Martins,C.H.V.; Moreira,J.L.S.; Jensen,C.E.M.; Souza,M.R.; Nicoli,J.R.; Nunes,A.C.; Neumann,E.. |
| Lactobacillus spp. isolated from different portions of chickens' gastrointestinal tract were evaluated concerning their ability to survive in a water-in-oil (W/0) emulsion containing sesame and sunflower oil. After sixty days of emulsion storage under refrigeration, three of five strains tested survived in number equal to or higher than 10(6)cfu/g. Lactobacillus reuteri 2M14C, which presented the highest survival in W/O emulsion (10(7)cfu/g), was tested for its capacity to resist throughout the passage through gnotobiotic mice gastrointestinal tract and for the ability to stimulate murine peritoneal macrophages phagocytosis. This strain remained at a number above 10(9)cfu/g feces during ten days of monoassociation, and monoassociated mice showed phagocytic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken; Probiotic; Lactobacillus; Emulsion; Phagocytosis. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100014 |
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| Izidoro,Dayane Rosalyn; Scheer,Agnes de Paula; Sierakowsk,Maria-Rita. |
| In this work, the rheological behaviour of emulsions (mayonnaises) stabilized by green banana pulp using the response surface methodology was studied. In addition, the emulsions stability was investigated. Five formulations were developed, according to design for constrained surfaces and mixtures, with the proportion, respectively: water/soy oil/green banana pulp: F1 (0.10/0.20/0.70), F2 (0.20/0.20/0.60), F3 (0.10/0.25/0.65), F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625) .Emulsions rheological properties were performed with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60-mm diameter, 2º cone angle), using a gap distance of 1mm. The emulsions showed pseudoplastic behaviour and were adequately described by the Power Law... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green banana pulp; Emulsion; Rheology; Response surface methodology. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600026 |
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| Cazita,P.M.; Castilho,L.N.; Carvalho,M.D.T.; Sesso,A.C.; Oliveira,H.C.F.; Quintão,E.C.R.. |
| We determined the influence of fasting (FAST) and feeding (FED) on cholesteryl ester (CE) flow between high-density lipoproteins (HDL) and plasma apoB-lipoprotein and triacylglycerol (TG)-rich emulsions (EM) prepared with TG-fatty acids (FAs). TG-FAs of varying chain lengths and degrees of unsaturation were tested in the presence of a plasma fraction at d > 1.21 g/mL as the source of CE transfer protein. The transfer of CE from HDL to FED was greater than to FAST TG-rich acceptor lipoproteins, 18% and 14%, respectively. However, percent CE transfer from HDL to apoB-containing lipoproteins was similar for FED and FAST HDL. The CE transfer from HDL to EM depended on the EM TG-FA chain length. Furthermore, the chain length of the monounsaturated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cholesteryl ester transfer protein; Fatty acid; Emulsion; Triacylglycerol; HDL; Lipoproteins. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2010001200001 |
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| Perrechil,Fabiana de Assis; Santana,Rejane de Castro; Fasolin,Luiz Henrique; Silva,Cesar Augusto Sodré da; Cunha,Rosiane Lopes da. |
| The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Microstructure; Emulsion; Salad dressing. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200027 |
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