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| Registros recuperados: 3.119 | |
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| NITZKE,Julio Alberto; CLADERA,Florencia; THYS,Roberta; DA CRUZ,Fabiana Thomé; MARTINELLI,Sônia. |
| Abstract The 5º Simpósio de Segurança Alimentar (5th Food Safety and Security Symposium) was held in May, 2015, in Bento Gonçalves, RS, Brazil with the objective of discussing the interrelation between food and health, in various perspectives. This paper reviews the state of the art regarding all the issues discussed during the Symposium, connecting them with the lectures presented at the conference. As final remarks, it was perceived that the interrelation between food and health is growing stronger and cannot be discussed without involving the different areas involved. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food safety; Food security; Food and health. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500001 |
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| Von Atzingen,Maria Carolina Batista Campos; Silva,Maria Elisabeth Machado Pinto e. |
| The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and age, sex, weight, body mass index, and pleasantness. Although genetic markers may influence the degree of liking of certain foods, one must consider that the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Propylthiouracil; Body mass index; Pleasantness. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400006 |
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| ROSA,Luísa Ozorio Lopes da; SANTANA,Marcelo Cerutti; AVEZEDO,Tatiana Lima; BRÍGIDA,Ana Iraidy Santa; GODOY,Ronoel; PACHECO,Sidney; MELLINGER-SILVA,Caroline; CABRAL,Lourdes Maria Correa. |
| Abstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Whey protein; Hydrolysis; Functionality; Emulsification; Antioxidant activity. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031 |
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| YABACI KARAOĞLAN,Selin; CABAROĞLU,Turgut. |
| Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with MS, respectively. The Menderes terroir has higher amounts of terpene and C6 compounds which are varietal aroma compounds. The total phenolic content in the Menderes terroir is higher than in the Kemaliye terroir. Trans-caftaric acid was the most abundant phenolic compound According to the statistical results, most of the compounds were affected by both vintage and terroir; however, the effect of vintage... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Muscat of Bornova; Muscat wine; Phenolics; Terroir; Volatiles. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031123 |
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| Ballus,Cristiano Augusto; Meinhart,Adriana Dillenburg; Bizzotto,Carolina Schaper; Teixeira Filho,José; Godoy,Helena Teixeira. |
| Energy drinks are becoming popular in Brazil and in the world due to their stimulant properties. Caffeine is present in energy drinks with the aim of stimulating the central nervous system and intensifying brain activity. On the other hand, the ingestion of high doses of caffeine can cause undesirable symptoms such as anxiety and tachycardia. Therefore, it is necessary to monitor the caffeine content added to energy drinks to guarantee that the levels in the final product are in accordance with the labeling and within the legislation limits. The goal of this work was to validate a fast, efficient, and low-cost method for the determination of caffeine in energy drinks by micellar electrokinetic chromatography (MEKC). A total of seven brands were analyzed,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caffeine; Energy drinks; Micellar electrokinetic chromatography. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200029 |
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| KIVANÇ,Merih; FUNDA,Ebru Güney. |
| Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tarhana; Lactic acid bacteria; Yeast; Fermentation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269 |
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| Walter,Eduardo Henrique Miranda; Fontes,Luciana Cristina Brigatto; Osawa,Cibele Cristina; Steel,Caroline Joy; Chang,Yoon Kil. |
| Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da cor, aroma, sabor, textura e aceitação global, além da intenção de compra. Os bolos recobertos com fondant foram os mais bem aceitos nos atributos avaliados, apresentando elevada intenção de compra. Os bolos com as demais coberturas apresentaram uma aceitação similar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bolo de chocolate; Coberturas comestíveis; Análise sensorial; Teste de aceitação; Intenção de compra. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200008 |
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| Saito,Samuel T.; Welzel,Albert; Suyenaga,Edna S.; Bueno,Francie. |
| Tea has been considered a medicine and a healthy beverage since ancient times, but recently it has received a great deal of attention because of its antioxidant properties. Green tea polyphenols have demonstrated to be an effective chemopreventive agent. Recently, investigators have found that EGCG, one of the green tea catechins, could have anti-HIV effects when bound to CD4 receptor. Many factors can constitute important influences on the composition of tea, such as species, season, age of the leaf, climate, and horticultural practices (soil, water, minerals, fertilizers). This paper presents an HPLC analytical methodology development, using column RP-18 and mobile phase composed by water, acetonitrile, methanol, ethyl acetate, glacial acetic acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: HPLC; EGCG; Catechin; Camellia sinensis; Brazilian green tea. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000200023 |
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| Fabris,Samanta; Freire,Maria Teresa de Alvarenga; Wagner,Roger; Reyes,Felix Guillermo. |
| A simple and low cost method to determine volatile contaminants in post-consumer recycled PET flakes was developed and validated by Headspace Dynamic Concentration and Gas Chromatography-Flame Ionization Detection (HDC-GC-FID). The analytical parameters evaluated by using surrogates include: correlation coefficient, detection limit, quantification limit, accuracy, intra-assay precision, and inter-assay precision. In order to compare the efficiency of the proposed method to recognized automated techniques, post-consumer PET packaging samples collected in Brazil were used. GC-MS was used to confirm the identity of the substances identified in the PET packaging. Some of the identified contaminants were estimated in the post-consumer material at concentrations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extraction; Validation; Gas chromatography; PET packaging. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400033 |
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| Vasconcelos,Elayne C. de; Zapata,Jorge F. F.; Figueiredo,Evânia A. de; Castelo Branco,Maria A. A.; Borges,Ângela S.. |
| Foi avaliada a carga de bactérias mesófilas e coliformes totais e fecais na superfície da carcaça ovina após 12 horas do abate. Posteriormente, a carne foi cortada em fatias de aproximadamente 3cm de espessura, imersas por um minuto em ácido acético 1% ou em água, embaladas individualmente a vácuo e armazenadas a 1°C. Nos dias 3,13, 23, 33 e 48 de maturação as carnes foram analisadas para bactérias mesófilas e psicrotróficas, mofos e leveduras, coliformes totais e fecais, salmonela e clostrídios sulfito-redutores. As contagens de bactérias mesófilas e psicrotróficas foram menores (p<0,05) nas carnes tratadas com ácido acético que nas não tratadas nos dias 13 e 23 e nos dias 3 e 13 de maturação, respectivamente. A contagem de mofos e leveduras foi menor... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcaça ovina; Coliformes fecais; Salmonella; Bolores e leveduras; Bactérias psicrotróficas. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000300013 |
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| OZTURKOGLU-BUDAK,Sebnem. |
| Abstract Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) should be assured by taking special care from harvesting of the peppers to retailing of the packaged product. RDCP is susceptible to fungi growth and mycotoxin contamination depending on the atmospheric and processing conditions such as humidity, temperature, storage and drying. Mycotoxins, are toxic metabolites to human health and strict control measures are required for preventing their occurrence in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dry chili pepper; HACCP; Aflatoxin. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500024 |
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| OHARA,Andre; SANTOS,Jessika Gonçalves dos; ANGELOTTI,Joelise Alencar Figueira; BARBOSA,Paula de Paula Menezes; DIAS,Fernanda Furlan Gonçalves; BAGAGLI,Marcela Pavan; SATO,Hélia Harumi; CASTRO,Ruann Janser Soares de. |
| Abstract This study reports the use of statistical mixture design as a tool for the simultaneous production of lipase, CMCase, α-amylase, and β-glucosidase by Aspergillus niger under solid-state fermentation. Wheat bran, soybean meal, cottonseed meal, and orange peel were used as substrates, either individually or combined in different formulations, to study their synergistic or antagonistic effects on production of the enzymes. The highest lipase (323 U g-1) and CMCase (10 U g-1) activities were detected after 48 h, while the maximum activities of α-amylase (18 U g-1) and β-glucosidase (15 U g-1) occurred at 72 and 96 h, respectively. Considering the substrate formulation, the ternary mixture of wheat bran (1/3), soybean meal (1/3), and cottonseed meal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Industrial enzymes; Solid-state fermentation; Aspergillus niger; Agroindustrial wastes; Mixture design. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500131 |
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| ZIELINSKI,Acácio Antonio Ferreira; ALBERTI,Aline; BONA,Evandro; BORTOLINI,Débora Gonçalves; BENVENUTTI,Laís; BACH,Fabiane; Demiate,Ivo Mottin; NOGUEIRA,Alessandro. |
| Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive compounds; Geographical origin; Chimarrão; HPLC; Pattern recognition. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006204 |
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| URAN,Harun; YILMAZ,İsmail. |
| Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Transglutaminase; Chicken burger; Quality; Textural properties; Microstructure. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019 |
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| URAN,Harun; AKSU,Filiz; DÜLGER ALTINER,Dilek. |
| Abstract Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey maturity, production methods, processing and storage conditions, climatic conditions as well as the nectar source of the honey. In this study, 35 honey samples of different sizes and packaging all of which were sold in Istanbul were examined in terms of some physicochemical and microbiological properties. All samples were floral liquid honey. The physicochemical characterizations were as follows: average moisture (16.31±1.40%), ash (0.30±0.29%), hydroxymethylfurfural (HMF) (8.09±7.63 mg/kg), pH (4.32±0.34), acidity (30±9 meq/kg). In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical quality; HMF; Honey; Microbiological quality. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500030 |
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| Registros recuperados: 3.119 | |
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