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Search Results: 1 - 10 of 23021 matches for " Adriane Elisabete Costa Antunes "
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Milk: An Alternative Beverage for Hydration?  [PDF]
Cássia Pegoretti, Adriane Elisabete Costa Antunes, Fúlvia de Barros Manchado-Gobatto, Caroline Dario Capitani
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.66057
Abstract: The hydration status of a physically active individual or athlete can influence his/her physical or mental performance. The degree of hypohydration may lead to serious health problems, and consequently to impair athletic performance. The consumption of water or carbohydrate-electrolyte beverages before, during and after exercise is essential to maintain fluid balance and prevent dehydration. Besides these drinks, research findings have pointed using bovine milk as an alternative to sports drinks to optimize hydration levels in athletes and physically active individuals. The nutritional composition of cow’s milk promotes post-exercise rehydration process, due to the natural presence of water and electrolytes such as sodium and potassium. Although most studies have confirmed that bovine milk is a viable alternative for rehydration, recent studies have not reported significant differences between milk and some sports drinks for hydration process. Thus, milk consumption could be used as an alternative beverage for the hydration process.
Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk  [PDF]
Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.66060
Abstract: Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.
Perfil de textura e capacidade de reten??o de água de géis ácidos de concentrado protéico de soro de leite
Antunes, Adriane Elisabete Costa;Motta, Eliana Maria Pettirossi;Antunes, Aloísio José;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000400034
Abstract: the ability of whey protein concentrates (wpc) to form gel structures is an important functional property. the aim of this study was to evaluate protein concentration, ph, temperature and denaturation time, at 8 to 12%, 4.0 to 5.2, 81 to 89oc and 15 to 27 minutes, respectively, on texture profile and water-holding capacity of wpc acid gels. the texture profile was evaluate by a texturometer taxt2 and water-holding capacity by expressible moisture. the statistic method applied was the factorial 24 planning. the best results of strength, cohesivity, springiness and water-holding capacity were generally obtained with the higher levels of protein concentration, temperature and denaturation time. concerning the variable ph, the range from 4.0 to 4.3 led to formation of gels with higher elasticity and water-holding capacity, while samples prepared at ph 4.9 to 5.2 developed gels with higher hardness and cohesivity.
Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese  [PDF]
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
Food and Nutrition Sciences (FNS) , 2017, DOI: 10.4236/fns.2017.85035
Abstract: At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.
Desenvolvimento de buttermilk probiótico
Antunes, Adriane Elisabete Costa;Marasca, Elza Terezinha Grael;Moreno, Izildinha;Dourado, Fernanda Martelo;Rodrigues, Luana Gajardoni;Lerayer, Alda Luiza Santos;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000100015
Abstract: new food products are launched on the market nearly every day and the main focus of the dairy industry is on functional products. the aim of this research project is to develop a fermented probiotic dairy product - buttermilk -, in a variety of flavors - including diet versions - in compliance with brazilian regulations. as a first step, the manufacturing process of buttermilk was tested and evaluated to determine the best method and process step to add sucrose, sucralose and the probiotic culture. the next step consisted of evaluating the microbiological quality of coloring agents and flavor compounds intended to be added - without prior heat treatment - to the fermented product. in the next stage of the project, buttermilk samples of different flavors were analyzed during cold storage to observe whether sugar, sweetener, flavor compounds and coloring agents would interfere with microbiological counts. the results obtained at the end of the storage period indicated that the probiotic culture should be added prior to fermentation, while flavor compounds and coloring agents could be added directly to the fermented product after completing the culturing process. it was observed that the buttermilk samples containing sucrose and added with flavor compounds and coloring agents tended to show lower bifidobacterial counts after storage. nevertheless, all the flavor versions of buttermilk tested met the legal requirements regarding hygiene indicators and the number of viable probiotic bacteria. b. animalis subsp. lactis showed excellent viability exhibiting an average count of 1.3.108 cfu.ml-1. as a result, the buttermilk samples were considered safe and potentially functional.
Selective enumeration and viability of Bifidobacterium animalis subsp. lactis in a new fermented milk product
Antunes, Adriane Elisabete Costa;Grael, Elza Terezinha;Moreno, Izildinha;Rodrigues, Luana Gajardoni;Dourado, Fernanda Martelo;Saccaro, Daniela Marques;Lerayer, Alda Luiza Santos;
Brazilian Journal of Microbiology , 2007, DOI: 10.1590/S1517-83822007000100035
Abstract: one of the key focuses of today's dairy industry worldwide is the continued development of new products, especially probiotic-based products. buttermilk is originally a by-product of butter making fermented by mesophilic aromatic cultures (mac). it can also be made by fermentation of pasteurized whole milk or skimmed milk. this product is not marketed in brazil. the objectives of this work were: (1) to develop a selective medium for bifidobacterium animalis subsp. lactis enumeration and (2) to determine the viability of this microorganism during the shelf life of the buttermilk. skim milk added with 10% sucrose or 0.03% sucralose was pasteurized and inoculated with a composite starter culture consisting of 1% mac (containing lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, lactococcus lactis subsp. lactis biovar. diacetylactis and leuconostoc mesenteroides subsp. cremoris) and 2% bifidobacterium animalis subsp. lactis. to attain selective counts of bif. animalis subsp. lactis the mrs agar supplemented with 0.5% l-cysteine hydrochloride at 10%, 1% lithium chloride at 10%, 0.01% aniline blue and 0.5% dicloxacillin at 0.1% was modified by increasing the antibiotic concentration, addition of nacl, adjusting ph to 4.8 or increasing the incubation temperature (from 37 to 45oc). raising the incubation temperature to 45oc was found to be efficient in inhibiting the mac cultures, even in media not added with dicloxacillin. bif. animalis subsp. lactis exhibited high viability in the product. the buttermilk product prepared with sucrose and sweetener contained in excess of 108 cfu.ml-1 bifidobacteria throughout the shelf life of the product (28 days).
Processo de indica??o do implante coclear em uma crian?a com paralisia cerebral: estudo de caso
Santos, Maria Jaquelini Dias dos;Bevilacqua, Maria Cecília;Moret, Adriane Lima Mortari;Lam?nica, Dionísia Aparecida Cusin;Costa, Orozimbo Alves;Yamaguti, Elisabete Honda;
Revista da Sociedade Brasileira de Fonoaudiologia , 2011, DOI: 10.1590/S1516-80342011000400018
Abstract: cerebral palsy (cp) is the most common motor disorder in childhood, and is usually associated with other disabilities, including hearing impairment. studies regarding the indication of cochlear implant (ci) for children with cerebral palsy and hearing impairment are restricted internationally, and, in brazil, non-existent. therefore, the purpose of this study was to describe the process of pre-surgical assessment of a child with cp who was a candidate for cochlear implantation. the study was conducted with a boy, 2 years and 6 months old, with cp and bilateral hearing impairment. the pre-surgical protocol followed the procedures already used at the hospital for rehabilitation of craniofacial anomalies, including: speech-language pathology and audiological, neurological, otorhinolaryngological, and psychological evaluations through clinical observations, questionnaires, and imaging findings. the patient was diagnosed with profound and bilateral auditory neuropathy spectrum disorder, moderate quadriparesis athetoid, global developmental delay (except in visual function), presence of intentional communicative behavior, good social contact, absence of intellectual impairments or other additional disabilities within the clinical framework of cp, and a family integrated to the treatment. based on the results obtained, the ci was recommended to this patient, who is currently enrolled in a systematic monitoring program. this study highlights the importance of the pre-surgical protocol for children with cp who are candidates for ci. through assessment tools directed to the global aspects of development, one can obtain specific information that improve parent counseling regarding the child's prognosis and make it possible to trace actual hearing rehabilitation goals.
"Nicarágua na encruzilhada": Cortázar, Vargas Llosa e a experiência sandinista
Costa, Adriane Vidal;
Estudos Históricos (Rio de Janeiro) , 2009, DOI: 10.1590/S0103-21862009000200009
Abstract: at the end of the 1970's and the beginning of the 1980's, julio cortázar and mario vargas llosa compared the sandinista nicaragua to the fidel castro's cuba, renewing the debate about revolution and socialism in latin america. this paper analyses cortázar and vargas llosa's articles to demonstrate how they have understood and translated the sandinista experience. at the end of the 1970's, many intellectuals began to defend the sandinista revolution as the possible ideal revolution or as a new chance to the socialist experience in the latin america, and that was the case of cortázar. vargas llosa, disappointed with the left, pointed out the regime's "mistakes" that might take the sandinista experience to turn nicaragua into a "new cuba".
Pablo Neruda: un poeta comprometido
Adriane A. Vidal Costa
Memoria y Sociedad , 2007,
Abstract: This article intends to understand the roots of the compromise of the Chilean poet Pablo Neruda. To do so, we analyze its politic behavior and its speech in the context of its relation with the communism, the antifascism, The Civil War in Spain and the Soviet Union. We reflect on its taking of position in favor of the communism, the revolution and its relation with the communist politic culture, considering its contradictions and changes of opinion.Lastly, we emphasize how the poetic word, in Neruda’s case, served as an instrument of combat and politic action.//En este artículo buscamos comprender las raíces del compromiso del poeta chileno Pablo Neruda. Para eso analizamos su comportamiento político y su discurso en el contexto de su relación con el comunismo, el antifascismo, la Guerra Civil en Espa a y la Unión Soviética. Reflexionamos sobre su toma de posición a favor del comunismo, de la revolución y su relación con la cultura política comunista, considerando sus contradicciones y cambios de opinión. Finalmente, enfatizamos cómo la palabra poética, en el caso de Neruda, sirvió de instrumento de combate y acción política.
Polémicas intelectuales en América Latina: del "meridiano intelectual" al caso Padilla (1927-1971)
Adriane A. Vidal Costa
Varia Historia , 2007, DOI: 10.1590/s0104-87752007000200023
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