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Search Results: 1 - 10 of 15519 matches for " Aryana Lima; "
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A extens?o na forma??o de profissionais de história
Costa, Aryana Lima;
Revista Brasileira de História , 2010, DOI: 10.1590/S0102-01882010000200003
Abstract: in this article, we discuss the training of professionals in history and the role expected from history courses at present by looking at activities that are designed to go beyond university walls - in other words further education courses. as a case study we use the cultural academic-scientific activities required in teacher training courses under cne/ cp resolution 01/2002, taking as a example the specific case of the history course of the federal university of rio grande do norte, natal campus. to support our ideas, we look at the making of curricula and the determining of activities from the perspective of curriculum studies. after this we reflect on how our views are transposed to the manner we organize further education activities in undergraduate courses.
Influence of “Mild” Sonication Conditions on the Characteristics of Streptococcus thermophilus ST-M5  [PDF]
Marvin Moncada, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.21002
Abstract: Mild sonication intensity is an acoustic energy which involves the conversion of electrical signal into a physical vibration modifying the permeability of the cell plasma membrane. The objective of this study was to determine the effect of mild sonication intensities at different temperatures on growth, bile tolerance and protease activity of Streptococcus thermophilus. The treatments were four mild sonication intensities (8.07, 14.68, 19.83 and 23.55 W/cm2) randomized at three different temperatures (4°C, 22°C and 40°C). The energy input (1500 J) was kept constant in all treatments. Control samples did not receive any sonication treatment. Growth and bile tolerance were determined every two hours for 12 h of incubation. Protease activity was determined at 0, 12 and 24 h. Mild sonication conditions included a) mild sonication intensities, b) temperatures and c) times, all three of which played a role in influencing the desirable attributes of Streptococcus salivarius ssp. thermophilus ST-M5. Of all the mild sonication intensities studied, 14.68 W/cm2 had the best overall influence at certain time points for improving bile tolerance and growth at 4°C, growth at 22°C and bile tolerance and growth at 40°C of Streptococcus salivarius ssp. thermophilus ST-M5. Mild sonication intensity of 23.55 W/cm2 had the overall best influence at certain time points for protease activity of Streptococcus salivarius ssp. thermophilus ST-M5 at 40°C. Streptococcus thermophilus ST-M5 pretreatment with some mild sonication conditions can be recommended for improvement of some of its characteristics.
Acid Tolerance of Lactobacillus acidophilus LA-K as Influenced by Various Pulsed Electric Field Conditions  [PDF]
Olga Cueva, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.23044
Abstract: Pulsed electric field (PEF) processing involves the application of pulses of voltage for less than one second to fluid foods placed between two electrodes. Lactobacillus acidophilus is an important probiotic bacterium used for the production of fermented dairy products. Acid tolerance is an important probiotic characteristic. The influence of PEF on acid tolerance of Lactobacillus acidophilus is not known. Objective of this study was to elucidate the influence of certain PEF conditions on the acid tolerance of Lactobacillus acidophilus LA-K. Freshly thawed Lactobacillus acidophilus LA-K was suspended in sterile peptone 0.1% w/v distilled water and treated in a pilot plant PEF system. The treatments were pulse width (3, 6 and 9 μs), pulse period (10,000; 20,000 and 30,000 μs) and voltage (5, 15 and 25 kV/cm). Control was run through PEF system at 60 mL/min without receiving any pulsed electric field condition. Data were analyzed using the PROC GLM of the Statistical Analysis Systems (SAS). Differences of least square means were used to determine significant differences at P < 0.05. The control and the three different bipolar pulse widths studied were significantly different from each other. The acid tolerance of the control was significantly the highest, followed by the acid tolerance of the culture subjected to 3 μs and 6 μs. The acid tolerance of culture subjected to 9 μs was the lowest. The acid tolerance of the control was significantly the highest, followed by the acid tolerances subjected to the pulse period of 30,000 and 20,000 us. The acid tolerance of culture subjected to pulse period 10,000 μs was significantly the lowest. The acid tolerance of the control was significantly the highest followed by the acid tolerances of culture subjected to electric field strength of 5 and 15 kV/cm. The acid tolerance of culture subjected to 25 kV/cm was significantly the lowest. Acid tolerance of Lactobacillus acidophilus LA-K lowered by increasing pulse widths and voltages but lowering pulse periods.
Influence of Micro-Encapsulated Probiotic Lactobacillus acidophilus R0052 on the Characteristics of Plain Yogurt  [PDF]
Edwin Noland, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.23045
Abstract: Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus. The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.
Bile tolerance of Lactobacillus acidophilus LA-K as influenced by various pulsed electric field conditions  [PDF]
Olga Cueva, Kayanush J. Aryana
Advances in Bioscience and Biotechnology (ABB) , 2012, DOI: 10.4236/abb.2012.35080
Abstract: Lactobacillus acidophilus has several health benefits and is used as an adjunct bacterium in the manufacture of cultured dairy foods. Bile tolerance is an important probiotic characteristic. Pulsed electric field (PEF) processing is non-thermal, hurdle technology which comprises of passing fluid foods between two electrodes and subjecting them to pulses of voltage for less than one second. Whether certain mild PEF conditions can enhance bile tolerance of Lactobacillus acidophilus is not known. The objective was to study the influence of certain PEF conditions on the, bile tolerance of Lactobacillus acidophilus LA-K. Lactobacillus acidophilus LA-K suspended in sterile peptone 0.1% w/v distilled water was treated with pulse widths of 3, 6 and 9 μs, pulse periods of 10,000; 20,000 and 30,000 μs and electric field strengths of 5, 15 and 25 kV/cm. The control did not receive any pulsed electric field condition. Bile tolerance was determined hourly for 16 hours. PROC GLM of the Statistical Analysis Systems (SAS) was used for data analysis. Significant differences were determined at P < 0.05. Three replications were conducted. Bipolar pulse width effect had a significant (p < 0.0001) influence on the bile tolerance. Bile tolerance of the control was significantly higher than the bile tolerance subjected to any of the bipolar pulse widths studied. There were no significant differences among the three different bipolar pulse widths. Pulse period had a significant (p < 0.0001) influence on the bile tolerance. The control and the three different pulse periods studied were significantly different from each other. The bile tolerance of the control was significantly the highest, followed by the bile tolerances subjected to 30,000 μs and 20,000 μs respectively. The bile tolerance subjected to 10,000 μs was significantly the lowest. Electric field strength had a significant (p < 0.0001) influence on the bile tolerance. Bile tolerance of the control and bile tolerance of Lactobacillus acidophilus LA-K subjected to 5 kV/cm were signifycantly the highest while the bile tolerance when subjected to 25 kV/cm was significantly the lowest.
Influence of Various Antioxidants on the Characteristics of Plain Yogurt  [PDF]
Blake Brignac, Kayanush J. Aryana
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.39168
Abstract: Free radical damage has been implicated in ageing and in certain degenerative conditions such as Alzheimer’s disease and other forms of dementia. Ageing is also associated with a progressive decline in the function of the immune system and an increased susceptibility to infection. Antioxidants protect the body from free radical damage. Vitamin E is the major antioxidant vitamin in body tissues and is considered the first line of defense against cell membrane damage. Other antioxidant defenses that protect the body from free radical damage include vitamin C and beta carotene. Yogurt is considered a healthy food product and its sales have been steadily increasing over the past 5 years. The objective was to study the influence of various antioxidants on the quality characteristics of yogurt. The antioxidants Vitamin C, vitamin E and beta carotene individually and in combination were incorporated at 100% of their respective recommended dietary allowance of 60 mg, 12 mg and 3 mg in 240 mL of yogurt. Yogurt manufacture and all experiments were conducted in triplicate. Use of antioxidants in yogurt manufacture significantly influenced yogurt viscosity, flavor, appearance, body texture but did not influence syneresis, lactic acid bacterial counts and pH.Depending upon the application antioxidants can be recommended in yogurt manufacture.
Influence of Ethanol on Probiotic and Culture Bacteria Lactobacillus bulgaricus and Streptococcus thermophilus within a Therapeutic Product  [PDF]
Behannis Mena, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2012, DOI: 10.4236/ojmm.2012.23010
Abstract: Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. have been reported to treat thrush, diarrhea, athlete’s foot, jock itch and vaginal yeast infections. Lactobacillus delbrueckii ssp. bulgarius (LB-12) and Streptococcus thermophilus (ST-M5) are lactic acid bacteria widely used in the manufacture of yogurt. Alcohol is used in manufacture of some medications such as cough syrups and some products such as eggnog and rum-raisin ice cream. The objectives were to study the effect of food grade ethanol on the growth of yogurt culture bacteria and the physico-chemical characteristics of therapeutic yogurt. The treatments were 0% (control), 2.5%, 5%, and 7.5% v/v ethanol in plain yogurt. The ethanol was incorporated by stirring it into one day old plain yogurt. Product characteristics were studied weekly for a month of refrigerated (4?C) storage. Data were analyzed using Proc Mixed model of Statistical Analysis System. The ethanol amount × storage period interaction effect was significant for Lactobacillus bulgaricus counts while the ethanol amount × storage period effect was not significant for Streptococcus thermophilus counts, viscosity, pH and titratable acidity (TA). Therapeutic yogurts with ethanol, at these concentrations, can successfully be manufactured without adversely influencing counts of its probiotic bacteria over product shelf life.
Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic Lactobacillus acidophilus  [PDF]
Abigail Greenbaum, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2013, DOI: 10.4236/ojmm.2013.32015
Abstract: Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.
Influence of Colostrum on the Characteristics of Ice Cream  [PDF]
Emilie Mouton, Kayanush J. Aryana
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.65049
Abstract: Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.
Salt Tolerance of Cheese Culture Lactococcus lactis R-604 as Influenced by Prior Salt Exposure and Lactose Deprivation  [PDF]
Ernesto E. Gonzalez, Kayanush Aryana
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.96048
Abstract: Manufacture of some cheeses involves the use of Lactococcus lactis. During processing bacteria are subjected to environmental stresses such as acid and salt osmotic conditions. Identifying procedures and mechanisms to develop resistance to these environmental stresses, specifically salt, is important to improve the culture’s growth and performance during food manufacture and storage. Hypothesis was whether salt tolerance of Lactococcus lactis R-604 can be enhanced. Objective was to study the influence of prior salt exposure and lactose deprivation on salt tolerance of L. lactis. The culture was subjected to mild stress induced by lactose starvation or prior salt exposure for 24 hours aerobically at 30°C. A control was conducted without any stress. Cells that were prior mild stressed by lactose starvation or prior salt exposure were transferred to M17 broth with 5 concentrations of NaCl (0, 1, 3, 5 and 7% w/v) and incubated aerobically at 30°C. Plating was conducted immediately after inoculation and every 24 hours for 5 days in M17 agar supplemented with 0.5% of lactose and incubated aerobically at 30°C for 48 hours. Three replications were conducted. There was no need for lactose to grow this culture in M17 broth and it could tolerate prior exposure to 3% w/v NaCl in media without affecting its growth at different salt concentrations. Culture that was exposed to lactose starvation and then subsequently grown in 3% w/v NaCl, at day 3 showed enhanced salt tolerance which can be recommended as a pretreatment condition for obtaining daughter cells with improved salt
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