Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99


Any time

2019 ( 2 )

2018 ( 3 )

2017 ( 10 )

2016 ( 8 )

Custom range...

Search Results: 1 - 10 of 961 matches for " Glaucy Takeda;Ascheri "
All listed articles are free for downloading (OA Articles)
Page 1 /961
Display every page Item
Caracteriza??o tecnológica de extrusados de terceira gera??o à base de farinhas de mandioca e pupunha
Carvalho, Ana Vania;Vasconcelos, Marcus Arthur Mar?al de;Silva, Priscilla Andrade;Assis, Glaucy Takeda;Ascheri, José Luis Ramirez;
Ciência e Agrotecnologia , 2010, DOI: 10.1590/S1413-70542010000400028
Abstract: the objective of this work was to study the technological functional properties of third generation extruded products obtained from cassava (manihot esculenta crantz) and pupunha (bactris gasipaes kunth.) flour mixtures, in terms of apparent density, water absorption index (wai), water solubility index (wsi) and paste viscosity. the extruded products were formulated by adding 15%, 20% or 25% pupunha flour to cassava flour, and processing the mixtures in a pilot scale single screw extruder. the extrusion parameters were fixed by using five extrusion zones (at 30oc, 40oc, 60oc, 65oc, and 70oc); screw speed, 177 rpm; feed rate, 292g/min; laminar matrix with 1 mm. the formed third generation extruded presented relatively low or intermediate values of wai and wsi. after being fried, the extruded elements were expanded and thus their apparent density were reduced. development or application of technologies such as extrusion, which allow utilization of regional raw food materials such as cassava and pupunha, is a way of aggregating value to the natural resources, at the same time allowing development of new food products ready for consumption.
Avalia??o do efeito da combina??o de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mam?o, por meio da metodologia de superfície de resposta
Carvalho, Ana Vania;Mattietto, Rafaella Andrade;Assis, Glaucy Takeda;Louren?o, Lúcia Fátima Henriques;
Acta Amazonica , 2011, DOI: 10.1590/S0044-59672011000200011
Abstract: the objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. the effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, ph, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. the results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. the developed fruit structured products presented good acceptance for all evaluated attributes. the data concerning purchase intent indicated that 70% of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.
Desenvolvimento e caracteriza??o de cereal matinal extrudado de mandioca enriquecido com concentrado protéico de soro de leite
Silva, Priscilla Andrade;Assis, Glaucy Takeda;Carvalho, Ana Vania;Sim?es, Marilda Garcia;
Brazilian Journal of Food Technology , 2011, DOI: 10.4260/BJFT2011140400031
Abstract: the objective of this study was to develop and characterize an extruded cassava breakfast cereal enriched with milk whey protein concentrate. the extruded product was formulated by adding 15% of milk whey protein concentrate to cassava flour. the raw materials and the cassava flour breakfast cereal obtained were analyzed for their physicochemical characteristics. the breakfast cereal was also evaluated for its microbiological and sensory characteristics. the extruded product presented an expansion index of 11.49 and apparent density of 0.21g.cm-3. with respect to the sensory analysis, the breakfast cereal obtained hedonic ratings in the range from 7.63 to 8.05 for all the attributes evaluated, corresponding to the categories "i liked moderately" and "i liked a lot". for purchase intention, 91.70% of the panelists said they certainly or possibly would buy the product. the use of cassava and milk whey protein concentrate represents an alternative for the production of an extruded breakfast cereal with good sensory and nutritional characteristics.
Structural features of the nucleotide sequences of virus and organelle genomes  [PDF]
Masaharu Takeda
Journal of Biomedical Science and Engineering (JBiSE) , 2011, DOI: 10.4236/jbise.2011.411089
Abstract: The four nucleotides (bases), A, T (U), G and C in small genomes, virus DNA/RNA, organelle and plastid genomes were also arranged sophisticatedly in the structural features in a single-strand with 1) reverse-complement symmetry of base or base sequences, 2) bias of four bases, 3) multiple fractality of the distribution of each four bases depending on the distance in double logarithmic plot (power spectrum) of L (the distance of a base to the next base) vs. P (L) (the probability of the base-distribution at L), although their genomes were composed of low numbers of the four bases, and the base-symmetry was rather lower than the prokaryotic-and the eukaryotic cells. In the case of the genomic DNA composed of less than 10,000 nt, it was better than to be partitioned at 10 of the L-value, and the structural features for the biologically active genomic DNA were observed as the large genomes. As the results, the base sequences of the genomic DNA including the genomic-RNA might be universal in all genomes. In addition, the relationship between the structural features of the genome and the biological complexity was discussed.
How is the biological information arranged in genome?  [PDF]
Masaharu Takeda
American Journal of Molecular Biology (AJMB) , 2012, DOI: 10.4236/ajmb.2012.23019
Abstract: The four nucleotides (bases), A. T. G and C were sophisticatedly arranged in the structural features in a single-strand of genomic DNA, 1) reverse-complement symmetry of base or base sequences, 2) bias of four bases, 3) multiple fractality of the distribution of each four bases depending on the distance in double logarithmic plot (power spectrum) of L (the distance of a base to the next base) vs. P(L) (the probability of the base-distribution at L), regardless species, forms, genome-sizes and GC-contents. In small genomes such as viruses and plasmids, the multiple fractality might be occasionally hard to distinguish clearly with the power-low-tail region (multi-fractal dimension) because of the low base numbers. In this review article, the author showed that 1) the structural features for the biologically active genomic DNA were observed all living cells including the organelle- and the viralgenome, 2) the potentiality of a new analytical method of the genome structure based on the appearance frequency, Sequence Spectrum Method (SSM) could be analyzed DNA, RNA and protein on genome, 3) the structural features of genome might be related the biological complexity. These findings might be useful extremely to understand the living cells, and the entire genome as a “field” of biological information should need to analyze.
Estudo das características de adsor??o de água e da estabilidade das microcápsulas de óleo essencial de laranja na sele??o de material de parede
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300013
Abstract: this work consisted of the study and comparison of the water adsorption characteristics of three samples orange essential oil microcapsules obtained by spray drying of three different emulsions prepared by the addition of orange essential oil (oel) to an aqueous solution of wall material (mp) constituted of capsul (5.0, 0.0 and 10.0%), arabic gum (5.0, 10.0 and 0.0%) being constant for the three emulsions the maltodextrin (36.0%), water (44.0%) and essential oil (10.0%). the microencapsulation was accomplished to 220 and 110°c of entrance air and exit of the dryer using a wheel atomizer to 20,000rpm. with base to the determination of the water adsorption isotherms to 30, 40 and 50°c and using the gab model to adjust the experimental points was evaluated the isotherms characteristics, the stability and water adsorption superficial area of the different samples microcapsules obtained. the results indicated to be important the study of the characteristics of water adsorption to esteem the stability of the oel microcapsules and the comparison of these it showed that the microcapsules obtained by the spray drying of the emulsion prepared with 5.0% of capsul and 5.0% of arabic gum presented the best result.
Estudo das características de adsor o de água e da estabilidade das microcápsulas de óleo essencial de laranja na sele o de material de parede
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Este trabalho consistiu no estudo e compara o das características de adsor o de água de três amostras de microcápsulas de óleo essencial de laranja, obtidas pela secagem por atomiza o de três diferentes emuls es preparadas pela adi o de óleo essencial de laranja (oel), a uma solu o aquosa de material de parede (mp) constituída de capsul (5,0, 0,0 e 10,0%), goma arábica (5,0, 10,0 e 0,0%) sendo constante para as três emuls es a maltodextrina (36,0%), água (44,0%) e óleo essencial (10,0%). A microencapsula o foi realizada a 220 e 110° C de ar de entrada e saída do secador usando um atomizador rotativo a 20.000rpm. Com base à determina o das isotermas de adsor o de água a 30, 40 e 50° C e usando o modelo de GAB para ajustar os pontos experimentais foram avaliadas as características das isotermas, a estabilidade e área superficial de adsor o de água das diferentes amostras de microcápsulas obtidas. Os resultados indicaram ser importante o estudo das características de adsor o de água para estimar a estabilidade das microcápsulas de oel e a compara o destas mostrou que as microcápsulas obtidas pela secagem por atomiza o da emuls o preparada com 5,0% de capsul e 5,0% de goma arábica apresentaram o melhor resultado.
Identification of the interactive region by the homology of the sequence spectrum  [PDF]
Masatoshi Nakahara, Masaharu Takeda
Journal of Biomedical Science and Engineering (JBiSE) , 2010, DOI: 10.4236/jbise.2010.39117
Abstract: The base sequence in genome was governed by some fundamental principles such as reverse-complement symmetry, multiple fractality and so on, and the analytical method of the genome structure, the “Sequence Spectrum Method (SSM)”, based on the structural features of genomic DNA faithfully visualized these principles. This paper reported that the sequence spectrum in SSM closely reflected the biological phenomena of protein and DNA, and SSM could identify the interactive region of protein-protein and DNA-protein uniformly. In order to investigate the effectiveness of SSM we analyzed the several protein-protein and DNA-protein interaction published primarily in the genome of Saccharomyces cerevisiae. The method proposed here was based on the homology of sequence spectrum, and it advantageously and surprisingly used only base sequence of genome and did not require any other information, even information about the amino-acid sequence of protein. Eventually it was concluded that the fundamental principles in genome governed not only the static base sequence but also the dynamic function of protein and DNA.
Characterization of the sequence spectrum of DNA based on the appearance frequency of the nucleotide sequences of the genome——A new method for analysis of genome structure  [PDF]
Masatoshi Nakahara, Masaharu Takeda
Journal of Biomedical Science and Engineering (JBiSE) , 2010, DOI: 10.4236/jbise.2010.34047
Abstract: The nucleotide (base) sequence of the genome might reflect biological information beyond the coding sequences. The appearance frequencies of successive base sequences (key sequences) were calculated for entire genomes. Based on the appearance frequency of the key sequences of the genome, any DNA sequences on the genome could be expressed as a sequence spectrum with the adjoining base sequences, which could be used to study the corresponding biological phenomena. In this paper, we used 64 successive three- base sequences (triplets) as the key sequences, and determined and compared the spectra of specific genes to the chromosome, or specific genes to tRNA genes in Saccharomyces cerevisiae, Schizosaccharomyces pombe and Escherichia coli. Based on these analyses, a gene and its corresponding position on the chromosome showed highly similar spectra with the same fold enlargement (approximately 400-fold) in the S. cerevisiae, S. pombe and E. coli genomes. In addition, the homologous structure of genes that encode proteins was also observed with appropriate tRNA gene(s) in the genome. This analytical method might faithfully reflect the encoded biological information, that is, the conservation of the base sequences was to make sense the conservation of the translated amino acids sequence in the coding region, and might be universally applicable to other genomes, even those that consisted of multiple chromosomes.
Mechanism of Generation and Collapse of a Longitudinal Vortex System Induced around the Leading Edge of a Delta Wing  [PDF]
Shigeru Ogawa, Jumpei Takeda
Open Journal of Fluid Dynamics (OJFD) , 2015, DOI: 10.4236/ojfd.2015.53028
Abstract: The purpose of the paper is to clarify the mechanism of generation and collapse of a longitudinal vortex system induced around the leading edge of a delta wing. CFD captured well characteristics of flow structure of the vortex system. It is found that the vortex system has a cone-shaped configuration, and both rotational velocity and vorticity have their largest values at the tip of the vortex and reduce downstream along the vortical axis. This resulted in inducing the largest negative pressure at the tip of the delta wing surface. The collapse of the vortex system was also studied. The system can still remain until the tip angle of 110 degrees. However, between 110 degrees and 120 degrees, the system becomes unstable. Over 120 degrees, the characteristics of the vortex are considered to have converted from the longitudinal vortex to the transverse one.
Page 1 /961
Display every page Item

Copyright © 2008-2017 Open Access Library. All rights reserved.