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Search Results: 1 - 10 of 78712 matches for " Dorivaldo da Silva;Marques "
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Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration
Raupp, Dorivaldo da Silva;Rosa, Danielle Amorim;Marques, Silvia Helena de Paula;Banzatto, David Ariovaldo;
Scientia Agricola , 2004, DOI: 10.1590/S0103-90162004000300008
Abstract: starch factories generate large amounts of cassava solid waste. a small amount is utilized for animal feed but most of it is discharged with deleterious effects to the envirounment. a edible food with a high content of insoluble dietary fiber (60.9%), named "partially hidrolyzed cassava waste" (phcw), was prepared from industrial cassava solid waste by an enzymatic process. phcw or wheat bran (wb) were fed to model rats and both promoted digestive function effects, but phcw produced the greatest effect. the insoluble fiber constituent from phcw (and not the soluble fiber), promoted the greatest fecal bulking, fecal weight and defecation frequency in rats, as compared to wb. such results indicate that the partially hydrolyzed cassava waste presents digestive function properties which allow it to be used as an adequate source of insoluble dietary fiber in the formulation of functional food for human nutrition.
Arraste via fecal de nutrientes da ingest o produzido por baga o de mandioca hidrolisado
Raupp Dorivaldo da Silva,Marques Silvia Helena de Paula,Rosa Danielle Amorim,Caldi Carla Marielle
Scientia Agricola , 2002,
Abstract: A ingest o de fibras alimentares pode resultar em arraste de outros nutrientes para as fezes. Baga o de mandioca produzido por polvilheira foi submetido à hidrólise enzimática para obten o de um produto mais concentrado em fibra alimentar insolúvel denominado de baga o de mandioca hidrolisado (BMH). O BMH foi avaliado em ensaios biológicos com ratos Wistar quanto a sua habilidade de arrastar os nutrientes da ingest o para as fezes, tendo como padr o de fibra o farelo de trigo (FT). Acréscimo à dieta base, substituindo igual quantidade de amido, de dose de 5%, 15% ou 25% de BMH promoveu arraste significativo de minerais (globalidade) ou proteína; dose de 15% ou 25% promoveu arraste significativo de lipídeo; e, dose de 25% promoveu arraste significativo de carboidrato digestível. Dose de 25% de FT produziu arraste significativo de minerais (globalidade), proteína ou carboidrato digestível, mas, o lipídeo n o foi arrastado. BMH produziu efeito mais pronunciado que FT em arrastar minerais (globalidade) ou proteína para a dose de 5% ou 15%; no entanto, para a dose alta, de 25%, as fontes produziram efeitos semelhantes em arrastar a proteína, mas o FT promoveu maior arraste de minerais (globalidade). N o houve diferen a entre fontes, BMH e FT, em arrastar lipídeo ou carboidrato digestível para as fezes. Na dose alta (25%) o BMH promoveu efeitos, no máximo, semelhantes ao FT, em arrastar para as fezes os nutrientes da ingest o; assim, é recomendado como fonte alternativa de fibra alimentar insolúvel para a formula o de alimentos funcionais-digestivos.
Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration
Raupp Dorivaldo da Silva,Rosa Danielle Amorim,Marques Silvia Helena de Paula,Banzatto David Ariovaldo
Scientia Agricola , 2004,
Abstract: Starch factories generate large amounts of cassava solid waste. A small amount is utilized for animal feed but most of it is discharged with deleterious effects to the envirounment. A edible food with a high content of insoluble dietary fiber (60.9%), named "partially hidrolyzed cassava waste" (PHCW), was prepared from industrial cassava solid waste by an enzymatic process. PHCW or wheat bran (WB) were fed to model rats and both promoted digestive function effects, but PHCW produced the greatest effect. The insoluble fiber constituent from PHCW (and not the soluble fiber), promoted the greatest fecal bulking, fecal weight and defecation frequency in rats, as compared to WB. Such results indicate that the partially hydrolyzed cassava waste presents digestive function properties which allow it to be used as an adequate source of insoluble dietary fiber in the formulation of functional food for human nutrition.
Arraste via fecal de nutrientes da ingest?o produzido por baga?o de mandioca hidrolisado
Raupp, Dorivaldo da Silva;Marques, Silvia Helena de Paula;Rosa, Danielle Amorim;Caldi, Carla Marielle;Cremasco, Ana Candida Vivan;Banzatto, David Ariovaldo;
Scientia Agricola , 2002, DOI: 10.1590/S0103-90162002000200005
Abstract: dietary fiber can drag nutrients in faeces. cassava waste from starch industry can be hydrolyzed by an enzymatic process and give origin to a food with high content of insoluble dietary fibers, named partially hydrolyzed cassava waste (hcw). hcw or standard wheat bran (wb) were fed to model growing rats in order to assess their dragging skill of nutrients from the intake of faeces. addition of 5%, 15% or 25% hcw, in replacement of starch, promoted a significant dragging proportion for the overall minerals or proteins; addition of 15% or 25% hcw dragged a significant proportion of lipids and the addition of 25% hcw dragged a significant proportion of digestible carbohydrates. adding 25% wb caused significant dragging of total minerals, protein and digestible carbohydrates, lipids were, however, not dragged with wb treatment. hcw promoted a more pronounced effect as compared to wb in regard to the dragging process of total minerals or proteins for 5% or 15% additions. nervertheless, for high rates, such as 25% additions, both fibrous sources produced similar effects on the dragging of protein, but wb promoted the greatest dragging process of total minerals. no differences between both fiber sources were observed as to their abilities of dragging lipids or digestible carbohydrates into faeces. with high rates (25%) hcw promoted effects similar to wb, allowing to conclude that hcw might be used as an important alternative source of insoluble dietary fiber for the formulation of digestive-functional feeds.
Taxa de mortalidade por acidentes de trasito e frota de veículos
Kilsztajn Samuel,Silva César Roberto Leite da,Silva Dorivaldo Francisco da,Michelin André da Cunha
Revista de Saúde Pública , 2001,
Abstract: OBJETIVO: A taxa de mortalidade específica por acidentes de transito de veículos a motor é usualmente utilizada para efeito das políticas de saúde pública. Para mensurar o grau de violência no transito, foi realizado estudo com o objetivo de analisar o número de óbitos por acidentes de transito por veículo a motor. MéTODOS: Com base nos dados sobre frota de veículos, popula o e óbitos por acidente de transito, publicados no Statiscal Yearbook (1999), Demografic Yearbook (1997), Denatran (1999), Ministério da Saúde (2000) e Funda o IBGE (2000), foram estudados 61 países e 51 localidades brasileiras.A taxa de mortalidade específica foi decomposta em número de veículos por habitante e número de óbitos por veículo. Numa primeira aproxima o, cada uma das amostras (internacional e brasileira) foi subdividida em três grupos, de acordo com o número de veículos por habitante, para estudo da rela o entre os três índices. Para testar a significancia dessa rela o, foi estimada uma fun o de regress o log-linear. RESULTADOS: Os resultados para as estimativas internacionais, assim como as do Brasil, demonstraram que, quanto maior o número de veículos por habitante, menor o número de óbitos por acidentes de transito por veículo, tendo-se elasticidade da ordem de -1,067, para as estimativas internacionais, e de -0,515, para as do Brasil. CONCLUS ES: Para uma política de preven o dos acidentes de transito, os resultados encontrados indicam a necessidade de estudar os fatores que possam explicar o maior número de óbitos por veículo nas regi es com menor número de veículos por habitante.
Grau de cobertura dos planos de saúde e distribui??o regional do gasto público em saúde
Kilsztajn, Samuel;Silva, Dorivaldo Francisco da;Camara, Marcelo Bozzini da;Ferreira, Vanessa Setsuko;
Saúde e Sociedade , 2001, DOI: 10.1590/S0104-12902001000200004
Abstract: this paper analyses the level of private health insurance coverage by classes of income and by states in brazil and the distribution of the total public health expenditure by public health users in the north-northeast and central-south regions of the country. the paper also presents and discusses the total public health expenditure as a percentage of regional gdp.
Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária
Araújo Filho, Djalma Gomes de;Eidam, Tania;Borsato, Aurélio Vinicius;Raupp, Dorivaldo da Silva;
Acta Scientiarum. Agronomy , 2011, DOI: 10.4025/actasciagron.v33i2.4885
Abstract: the consumption of dehydrated vegetables has been stimulated for their practical use, higher conservation time compared to in natura varieties, and the possibility of using surplus production, thus reducing the effects of seasonality. this research proposed the production of beet flour, using simple technology and procedures available for the majority of small producers. different beet slices were compared: longitudinal (long 2; 4.5 and 9 mm) and cross-section (cross 2, 4.5 and 9 mm), about drying and grinding times, drying rates, dry flour yields, and particle size. considering that the drying rate was low, that the length of time of the product in the dryer was low, that the flour had low particle size, and the ease of preparing slices, the treatments of 4.5 mm slices were recommended for the production of beet flour. the flour presented high dietary fiber, carbohydrate, protein and total mineral contents, and reduced lipid content.
Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
Gomes, Marcelo;Valle, Janaina do;Raupp, Dorivaldo da Silva;Chaimsohn, Francisco Paulo;Borsato, Aurélio Vinicius;
Ciência e Agrotecnologia , 2006, DOI: 10.1590/S1413-70542006000300025
Abstract: one of the advantages of pupunha (bactris gasipaes) for the production of heart of palm is a relatively high heart of palm yield obtained from stems, which can be processed in a number of ways. the acidification procedure is essential for the quality of the canned when it comes to yielding products that are safe for consumption. this research aimed to determine whether the acidification procedure, when applied to the processing of canned stalk-of-palm, is sufficient to lower the ph value of fresh stalk-of-palm to a safe value, which, according to official regulations, should remain equal to or below 4.5 when in equilibrium. the processing that projected an acidification that would produce a ph value of 4.3 when in equilibrium resulted in some canned containing ph values higher than 4.5, therefore not complying with the official regulation. however, in processings where ph values of 4.2 or 3.9 at equilibrium were projected, all canned were safe for consumption. therefore, it was concluded that for an acidification procedure that will result in consumption safety to be carried out, a ph value below 4.3 at equilibrium must be projected, regardless of the brine selected for preservation.
Tomate longa vida desidratado em diferentes temperaturas de secagem = Drying of tomato at different temperatures
Dorivaldo da Silva Raupp,Luciana Sutil Gabriel,Alex Fabiano Vezzaro,Pamela ávila Daros
Acta Scientiarum : Agronomy , 2007,
Abstract: A demanda no consumo de tomate desidratado cresceu nos últimos anos,principalmente pela justificativa de que o tomate contém substancias bioativas. A pesquisa realizada objetivou avaliar três condi es de secagem (80oC; 100oC; 100oC por 3h seguida de 80oC), aplicadas ao tomate longa vida cv. Carmem para obten o de produto desidratadocom umidade residual projetada para 60% do seu peso. Foi usado um secador de pouca capacidade, contendo circula o for ada de ar e cinco bandejas. Os tomates frescos, fatiados e inteiros, renderam em peso de produto desidratado 12,2-13,6% e 7,5-8,5%, respectivamente. O tratamento que aplicou a temperatura de 100oC por 3h seguida de 80oCpor 4h e 24min, com a porta fechada do secador, resultou em produto desidratado de boa aparência e sem nenhuma fatia queimada, por isso foi o recomendado para a secagem de fatias de tomate longa vida a cv. Carmem. The demand for the consumption of dried tomatoes has grown in recent years, especially under the justification that tomatoes contain allegedly healthy bioactive substances. The research aimed to evaluatethree drying conditions (80oC; 100oC; 100oC for 3h followed by 80oC) applied to cv. Carmem long-life tomatoes in order to obtain a dehydrated product with a projected residual humidity of 60% in weight. A small-capacity dryer was used, equipped with forcedaircirculation and five trays. The fresh tomatoes, both sliced and whole, yielded 12.2-13.6% and 7.5-8.5% in weight of dehydrated product, respectively. The treatment consisting in the application of a temperature of 100oC for 3h followed by 80oC for 4h and 24min, with the door of the dryer closed, resulted in a dehydrated product with good appearance and without any burned slices; therefore, it was recommended for drying cv. Carmem long-life tomato slices.
Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária = Processing flour product obtained from stationary beet drying
Djalma Gomes de Araújo Filho,Tania Eidam,Aurélio Vinicius Borsato,Dorivaldo da Silva Raupp
Acta Scientiarum : Agronomy , 2011,
Abstract: O consumo de hortali as desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conserva o comparado à in natura e possibilidade de aproveitamento da produ o excedente, reduzindo efeitos de sazonalidade. A pesquisa prop s produzir uma farinha de beterraba com a aplica o de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de tritura o, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa granulometria, bem como a facilidade de preparo de fatias, os tratamentos em palito de 4,5 mm de espessura foram recomendados para a produ o de farinha de beterraba. A farinha apresentou teor destacado para a fibra alimentar, carboidrato, proteína, total de minerais, e reduzido para lipídeo. The consumption of dehydrated vegetables has been stimulated for their practical use, higher conservation time compared to in natura varieties, and the possibility of using surplus production, thus reducing the effects of seasonality. This research proposed the production of beet flour, using simple technology and procedures available for the majority of small producers. Different beet slices were compared: longitudinal (long 2; 4.5 and 9 mm) and cross-section (cross 2, 4.5 and 9 mm), about drying and grinding times, drying rates, dry flour yields, and particle size. Considering that the drying rate was low, that the length of time of the product in the dryer was low, that the flour had low particle size, and the ease ofpreparing slices, the treatments of 4.5 mm slices were recommended for the production of beet flour. The flour presented high dietary fiber, carbohydrate, protein and total mineral contents, and reduced lipid content.
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