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| OLUSHOLA, SUNMONU MUSLIU; MAYOKUN, ODEWOLE MICHAEL; OLAMIDE, OYEDUN ALIU; OPEYEMI, OLA FUNMILAYO; MUSLIM, HAMID TAYE. |
| As milk provides a substantial amount of vitamins and minerals in relation to its energy content, it is considered a nutrient dense food The difference and changes in the nutritional compositions (Protein, fat, carbohydrate, moisture content, ash content, fibre content, magnesium and calcium) of White Fulani, Sokoto Gudali and mixture of the two breeds were investigated before and after autoclaving of milk samples in glass, aluminium and stainless steel containers at various temperatures of 1100C,1210Cand 1300C with autoclaving time of 10minutes, 20 minutes and 30 minutes. The heat treatment was done using MA-DONAX YX-280A Vertical Column Autoclave of 18Litre capacity of pressure of 0.14MPa – 0.165MPa. The results were evaluated using ANOVA at p 0.05.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Breeds; Milk; Nutritional; Temperature; Time. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6147 |
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| SILVA,J. A. M. da; PEREIRA-FILHO,M.; OLIVEIRA-PEREIRA,M. I. de. |
| The aim of this study was to evaluate the importance of fruits and seeds as food items in the natural diet of the tambaqui (Colossoma macropomum). During one year, tambaqui's stomach contents were collected, and their nutritional and energetic values were determined. During the flooding period, and while the river water was rising, which coincided with a high availability of fruits and seeds, the protein content of food was low (11%-15% of dry matter basis), whereas in the dry season, when tambaqui fed mainly zooplankton, there was a high protein content (45%-57% of dry matter basis). Lipid, carbohydrate, crude fiber, ash and gross energy contents of the diet varied depending on the river water level and the food items ingested. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tambaqui; Colossoma macropomum; Stomach content; Seasonal variation; Nutritional; Value. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-71082000000400009 |
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| CURI,Paula Nogueira; SALGADO,Derlyene Lucas; MENDONÇA,Kamila; PIO,Rafael; FERREIRA,Jefferson Luiz Gomes; SOUZA,Vanessa Rios de. |
| Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jelly; Processing; Nutritional; Microwave. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600386 |
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| JASMI,Nazariah; MANSOR,Nusrah; LIM,Elicia Jitming; YUSOF,Noor Liyana; HAJAR-AZHARI,Siti; RAHIM,Muhamad Hafiz Abd. |
| Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugarcane; Heat; Sonication; Physicochemical; Nutritional; Microbial. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031112 |
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| Neves,Leandro Camargo; Campos,André José de; Benedette,Ronaldo Moreno; Tosin,Jéssica Milanez; Chagas,Edvan Alves. |
| The objective of the present study was to characterize the chemistry and the antioxidant capacity in 8 species of native fruits from Amazonia. All the fruits were collected at full physiological and commercial maturity from properties located at: Boa Vista / RR, São Luiz do Anauá / RR, Manaus / AM, and Belém / PA. At the end of the experiment, the functional pattern for the camu-camu fruits showed that the total phenolic and ascorbic acid content and antioxidant assays were superior compared to the other samples. Despite the functional losses detected for the freeze-dried samples of the camu-camu fruit, all the other freeze-dried samples kept under -20ºC showed appropriate stability for long-term storage. In addition, it was also observed that fruit peel... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: ORAC; DPPH; Funcional compounds; Nutritional. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000400025 |
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