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Search Results: 1 - 10 of 229090 matches for " Carlos Alberto Bastos de;Moreira "
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A intrigante bioquímica da niacina: uma revis?o crítica
Maria, Carlos Alberto Bastos de;Moreira, Ricardo Felipe Alves;
Química Nova , 2011, DOI: 10.1590/S0100-40422011001000007
Abstract: niacin (nicotinamide, nicotinic acid) interferes on homeostasis, dna regulation, signaling and longevity. nicotinic acid reduces synthesis of lipoproteins-apo-b and increases hdl. its antilipemic action in liver produces: 1) inhibition of dgat2, with decreased triacylglycerol synthesis, 2) downregulation of the b-chain of adenosine triphosphate synthase, leading to reduced hdl-apo-a-i catabolism. nicotinic acid could increase redox potential in vascular endothelium. hm74a receptor activation in macrophages would be responsible for the release of prostaglandins, causing flushing in epidermis. hm74a agonists could assist in identifying antilipemic agents. extended release niacin in combination with statin appears to protect cardiovascular system of patients with low hdl.
Compostos voláteis em méis florais
De Maria, Carlos Alberto Bastos;Moreira, Ricardo Felipe Alves;
Química Nova , 2003, DOI: 10.1590/S0100-40422003000100016
Abstract: a review about origin, composition and importance of volatile compounds in floral honeys is presented. hydrocarbons, aromatic components, acids, diacids, terpenoids, ketones, aldehydes, esters and alcohols have been found in honey aroma of different botanical origin. cis-rose oxide has been proposed as an indicator for tilia cordata honey. citrus honeys are known to contain methyl anthranilate, a compound which other honeys virtually lack. linalool, phenylethylalcohol, phenylacetaldehyde, p-anisaldehyde and benzaldehyde are important contributors for the aroma of different unifloral honeys. both isovaleric acid, gama-decalactone and benzoic acid appears to be important odourants for anarcadium occidentale and croton sp. honeys from brazil. the furfurylmercaptan, benzyl alcohol, delta-octalactone, eugenol, phenylethylalcohol and guaiacol appear to be only relevant compounds for anarcadium occidentale. the vanillin was considered an important odourant only for croton sp..
Glicídios no mel
Moreira, Ricardo Felipe Alves;De Maria, Carlos Alberto Bastos;
Química Nova , 2001, DOI: 10.1590/S0100-40422001000400013
Abstract: a review about composition, origin and importance of carbohydrates in honey is presented. fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. fructose, glucose and sucrose are mainly originated from nectar. oligosaccharides are mainly formed by trans-a-d-glucosylation reactions catalysed by honeybee a-d-glucosidase. the profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity.
Métodos para análise de ácido clorogênico
De Maria, Carlos Alberto Bastos;Moreira, Ricardo Felipe Alves;
Química Nova , 2004, DOI: 10.1590/S0100-40422004000400013
Abstract: this paper describes the analytical methods for determination of total chlorogenic acid (cga) and their individual isomers. spectrofotometric methods are adequate for total cga analysis in green coffee but they can provide inflated results for coffee products. high pressure liquid chromatography (hplc) with gel permeation column and ultraviolet (uv) monitoring is adequate for the simultaneous analysis of total cga, alkaloids and sugars in coffee products. hplc-uv-reversed phase is a simple, rapid and precise method for the determination of the individual isomers of cga. gas chromatography (gc) also is applied to the analysis of the individual isomers but phenolic acids need to be derivatized before analysis. both hplc- and gc-mass spectrometry provide an unequivocal identification of the individual isomers. the capillary electrophoresis method is simple, rapid and adequate to the simultaneous analysis of polyphenols and xanthines. advantages and limitations of each method are discussed throughout the text.
Glicídios no mel
Moreira Ricardo Felipe Alves,De Maria Carlos Alberto Bastos
Química Nova , 2001,
Abstract: A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. Fructose, glucose and sucrose are mainly originated from nectar. Oligosaccharides are mainly formed by trans-alpha-D-glucosylation reactions catalysed by honeybee alpha-D-glucosidase. The profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity.
Compostos voláteis em méis florais
De Maria Carlos Alberto Bastos,Moreira Ricardo Felipe Alves
Química Nova , 2003,
Abstract: A review about origin, composition and importance of volatile compounds in floral honeys is presented. Hydrocarbons, aromatic components, acids, diacids, terpenoids, ketones, aldehydes, esters and alcohols have been found in honey aroma of different botanical origin. Cis-rose oxide has been proposed as an indicator for Tilia cordata honey. Citrus honeys are known to contain methyl anthranilate, a compound which other honeys virtually lack. Linalool, phenylethylalcohol, phenylacetaldehyde, p-anisaldehyde and benzaldehyde are important contributors for the aroma of different unifloral honeys. Both isovaleric acid, gama-decalactone and benzoic acid appears to be important odourants for Anarcadium occidentale and Croton sp. honeys from Brazil. The furfurylmercaptan, benzyl alcohol, delta-octalactone, eugenol, phenylethylalcohol and guaiacol appear to be only relevant compounds for Anarcadium occidentale. The vanillin was considered an important odourant only for Croton sp..
Métodos para análise de ácido clorogênico
De Maria Carlos Alberto Bastos,Moreira Ricardo Felipe Alves
Química Nova , 2004,
Abstract: This paper describes the analytical methods for determination of total chlorogenic acid (CGA) and their individual isomers. Spectrofotometric methods are adequate for total CGA analysis in green coffee but they can provide inflated results for coffee products. High pressure liquid chromatography (HPLC) with gel permeation column and ultraviolet (UV) monitoring is adequate for the simultaneous analysis of total CGA, alkaloids and sugars in coffee products. HPLC-UV-reversed phase is a simple, rapid and precise method for the determination of the individual isomers of CGA. Gas chromatography (GC) also is applied to the analysis of the individual isomers but phenolic acids need to be derivatized before analysis. Both HPLC- and GC-mass spectrometry provide an unequivocal identification of the individual isomers. The capillary electrophoresis method is simple, rapid and adequate to the simultaneous analysis of polyphenols and xanthines. Advantages and limitations of each method are discussed throughout the text.
Componentes voláteis do café torrado. Parte I: compostos heterocíclicos
De Maria, Carlos Alberto Bastos;Moreira, Ricardo Felipe Alves;Trugo, Luiz Carlos;
Química Nova , 1999, DOI: 10.1590/S0100-40421999000200013
Abstract: a review of heterocyclic compounds in roasted coffee is presented. the contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. the impact heterocyclic compounds of coffee aroma are described.
Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos
Moreira, Ricardo Felipe Alves;Trugo, Luiz Carlos;De Maria, Carlos Alberto Bastos;
Química Nova , 2000, DOI: 10.1590/S0100-40422000000200010
Abstract: this review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. herein, the contents, aroma precursors and the sensorial properties of volatile phenols, aldehydes, ketones, alcohols, ethers, hydrocarbons, carboxylic acids, anhydrides, esters, lactones, amines and sulphur compounds are discussed. special attention is given to the compounds of these groups that are actually important to the final aroma of roasted coffees.
Componentes voláteis do café torrado. Parte I: compostos heterocíclicos
De Maria Carlos Alberto Bastos,Moreira Ricardo Felipe Alves,Trugo Luiz Carlos
Química Nova , 1999,
Abstract: A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. The impact heterocyclic compounds of coffee aroma are described.
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