oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 12 )

2018 ( 66 )

2017 ( 71 )

2016 ( 96 )

Custom range...

Search Results: 1 - 10 of 47855 matches for " Jorge Fernando Fuentes; "
All listed articles are free for downloading (OA Articles)
Page 1 /47855
Display every page Item
Efeito sazonal sobre os ácidos graxos e colesterol do polvo Octopus vulgaris Cuvier 1797
Vasconcelos, Margarida Maria Monteiro;Zapata, Jorge Fernando Fuentes;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000200006
Abstract: the aim of this study was to investigate the fatty acids and cholesterol profile in the mantle of common octopus, octopus vulgaris, collected twice a month in in coastal waters of camocim/ce beach over the period from april to october. although the oleic acid (c18:n9) did not show significant changes over the months, the majority of fatty acids varied during this period of time. the arachidonic (c20:4n6), oleic (c18:n9), stearic (c18:0), and linoleic (c18:2n6) acids were found in higher levels than those reported in the literature. polyunsaturated and unsaturated fatty acids accounted for most of the octopus fatty acids. during the time of analysis, it was observed a gradual increase in the cholesterol and the fatty acids n3/ n6 ratio presented the opposite result, i.e., a gradual decrease.
Composi o centesimal e lipídica da carne de ovinos do nordeste brasileiro
Zapata Jorge Fernando Fuentes,Nogueira Cynthia Monteiro,Seabra Larissa Mont'Alverne Jucá,Barros Nelson Nogueira
Ciência Rural , 2001,
Abstract: O objetivo desta pesquisa foi avaliar a composi o centesimal e lipídica da carne de ovinos do Nordeste brasileiro. Para isso, foram utilizados 21 borregos, machos inteiros, sendo 10 animais Somalis Brasileira ′ Crioula (SB-C) e 11 animais Santa Inês ′ Crioula (SI-C). Os animais receberam duas dietas durante a fase de amamenta o: feno de capim-gram o (Cynodon dactylon) + feno de leucena (Leucaena leucocephala) ad libitum (D1) e feno de capim-gram o + feno de leucena + concentrado com 20% de proteína bruta ad libitum (D2). N o foi observado o efeito dos genótipos nem do sistema de alimenta o sobre a composi o centesimal e lipídica da carne. Os valores de umidade, proteína, cinzas e gordura, variaram de 76,12 a 76,19%, 19,19 a 19,46%, 1,08 a 1,10% e 2,01 a 2,39%, respectivamente. Os valores de colesterol variaram de 54,43 a 60,05mg por 100g de carne. Os ácidos graxos encontrados em maior quantidade na fra o lipídica da carne dos animais estudados foram oleico, palmítico e esteárico. De acordo com os resultados obtidos, conclui-se que a carne de ovinos do Nordeste brasileiro apresenta uma composi o centesimal e lipídica similar às carnes de ovinos de clima temperado.
Fécula de mandioca e farinha de aveia como substitutos de gordura na formula o de hambúrguer de carne ovina
Seabra Larissa Mont'Alverne Jucá,Zapata Jorge Fernando Fuentes,Nogueira Cynthia Monteiro,Dantas Maria Alcilene
Ciência e Tecnologia de Alimentos , 2002,
Abstract: Nos produtos cárneos com teor de gordura reduzido, ingredientes têm sido utilizados para manter os atributos de qualidade e rendimento. As farinhas de mandioca e de aveia têm sido usadas como componentes úteis para melhorar as características de suculência e maciez em hambúrgueres com baixo nível de gordura. O objetivo do presente estudo foi verificar o efeito da fécula de mandioca e da farinha de aveia sobre as características físicas, químicas e sensoriais de hambúrgueres de carne ovina com teor de gordura reduzido. Foram testadas 4 formula es à base de carne ovina limpa: testemunha sem gordura adicionada (F1), com 9,15% de gordura ovina adicionada (F2), sem gordura adicionada e 2% de fécula de mandioca (F3) e sem gordura adicionada e 2% de farinha de aveia (F4). Foram avaliados durante o cozimento: composi o centesimal, rendimento, encolhimento e capacidade de reten o de água, for a de cisalhamento, cor e análise sensorial dos hambúrgueres. Os produtos nos quais foram adicionados os substitutos de gordura (F3 e F4) apresentaram menor teor de gordura, antes e depois de cozidos, menor encolhimento, maior rendimento e capacidade de reten o de água do que os das formula es F1 e F2. A for a de cisalhamento e a intensidade de vermelho (a*) foram menores nos produtos aos quais foram adicionados os substitutos de gordura (F3 e F4) do que nos produtos sem substitui o (F1 e F2). N o foram detectadas diferen as na aceita o global dos produtos com diferentes formula es. Desta forma, conclui-se que o uso de fécula de mandioca e farinha de aveia pode ser uma alternativa de substitui o de gordura em produtos de carne ovina de baixo nível de gordura tipo hambúrguer.
The social role of education: reflections on the mobilization of dentistry students at the University of Talca
Fernando Fuentes
Mouth , 2016, DOI: 10.5281/zenodo.154283
Abstract: This personal reflection was written following the student protests which took place during the first semester of 2016 at the University of Talca, where like other universities in the country, the symptoms of an increasingly serious problem are being felt on a daily basis. Many students are experiencing a similar situation, as education in Chile is in a state of crisis, and dentistry is no exception.
Rol social de la educación: reflexiones desde la movilización de los estudiantes de odontología de la Universidad de Talca
Fernando Fuentes
Mouth , 2016, DOI: 10.5281/zenodo.154284
Abstract: La presente reflexión personal se genera en el marco de la movilización estudiantil que tuvo lugar en la Universidad de Talca durante el primer semestre de 2016, donde al igual que en varias universidades del país, se sienten a diario los síntomas de un gran problema existente. La crisis de la educación es una realidad compartida por muchos en Chile y a esto no queda ajena la odontología.
Composi??o centesimal e lipídica da carne de ovinos do nordeste brasileiro
Zapata, Jorge Fernando Fuentes;Nogueira, Cynthia Monteiro;Seabra, Larissa Mont'Alverne Jucá;Barros, Nelson Nogueira;Borges, ?ngela Silva;
Ciência Rural , 2001, DOI: 10.1590/S0103-84782001000400022
Abstract: the objective of this study was to evaluate the proximate and lipidic compositon of lamb meat from tropical sheep reared in northeastern brazil. twenty-one rams, ten ? somalis brasileira ? ′ crioula (sb-c) and 11 ? santa inês ′ ? crioula (si-c) were used. two feeding regimes were utilized during weaning: grass hay (cynodon dactylon) + leucena hay (leucaena leucocephala) ad libitum (d1) and grass háy + leucena hay + 20% crude protein concentrate ad libitum (d2). it was not observed effect of crossbreed or feeding regime on proximate and lipidic composition of the meat. moisture, protein, ash and fat values varied from 76.12 to 76.19%, 19.19 to 19.46%, 1.08 to 1.10% and 2.01 to 2.39%, respectively. cholesterol content ranged from 54.43 to 60.05mg/100g of meat. the more abundant fatty acids in lamb fat were oleic, palmitic and stearic. based on these results, it can be concluded that lamb meat from notheastern brazil has proximal and lipidic compositions similar to that animals from temperate regions of the world.
Concentrado protéico de resíduos da filetagem de tilápia-do-nilo (Oreochromis niloticus): caracteriza??o físico-química e aceita??o sensorial
Vidal, Juliana Maria Aderaldo;Rodrigues, Maria do Carmo Passos;Zapata, Jorge Fernando Fuentes;Vieira, Janaína Maria Martins;
Revista Ciência Agron?mica , 2011, DOI: 10.1590/S1806-66902011000100012
Abstract: this study aimed to use mechanically separated mince (msm) from the residues left after filleting nile tilapia (oreochromis niloticus linnaeus, 1757) to obtain a protein concentrate for human consumption and to assess its proximal composition and sensory characteristics. yield, proximal composition, water activity and sensory evaluation were analyzed on the dry tpc. the tpc has a yield of 18.34%, and contained 1.38% moisture, 62.39% protein, 32.63% fat, 2.26% ash and had 0.16 aw. sensory evaluation of dry fpc powder expressed as frequency of acceptance by panelists was 60.4% for color, 51.1% for general appearance and 41.7% for aroma. description of flavor using terms like "typical of fish" was reported by only 44.2% of the panelists, suggesting the need for a more efficient deodorizing process and showing a balance in relation to the group of panelists that did not notice the characteristic smell. the study shows the possibility of adding value to a residual food material offering an alternative source of protein at a relatively low cost.
Parametros físicos e sensoriais de qualidade da carne de cabritos mesti?os de diferentes grupos genéticos
Monte, Antonia Lucivania de Sousa;Selaive-Villarroel, Arturo Bernardo;Garruti, Deborah dos Santos;Zapata, Jorge Fernando Fuentes;Borges, ?ngela Silva;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000200004
Abstract: this work evaluated the quality of the meat from srd (undesined breed) kid goats crossbred with two different genetic groups, anglo nubiana (a) and boer (b). seven animals srd (control) were used, 07 1/2 a x 1/2 srd, 07 3/4 a x 1/4 srd, 07 1/2 b x 1/2 srd, 07 3/4 b x 1/4 srd. the studied patterns were ph (pho - 30 minutes and phf-24 hours), color (l*, a*,b*), capacity of retaining water (cra), weight loss during cooking, resistance to shearing (fc), succulence, hardness and flavor. the ph 30 minutes was 6.92 for srd, differing significantly from b (6.8 for 1/2 b and 6.84 for 3/4 b). the ph 24 hours was 5.64 for srd, 5.42 for 1/2 a, 5,77 for 3/4 a, 5.59 for 1/2 b and 5.55 for 3/4 b. samples 1/2 b and 3/4 b showed different values for l* but showed no difference for a* and b*. the meat of crossbred animals retained more water than the control, showing lesser ppc and shearing force, which was perceived by the judges as higher juiciness and lower hardness. these samples also presented lower goat flavor. in general these effects were more evident for meat from animals with higher cross-breeding level. the boer crossbred group showed meat with better quality than the anglo nubiana group.
Medi??es instrumentais e sensoriais de dureza e suculência na carne caprina
Borges, ?ngela da Silva;Zapata, Jorge Fernando Fuentes;Garruti, Deborah dos Santos;Rodrigues, Maria do Carmo Passos;Freitas, Ednardo Rodrigues;Pereira, Ana Lucia Fernandes;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000400028
Abstract: the effect of muscle type and aging for seven days on certain functional and sensory properties of goat meat was evaluated. the experiment used meat from longissimus dorsi, semimembranosus and biceps femoris muscles from female goats that were approximately 20 months. after 24 h of being slaughtered and seven days, the aging meat was instrumentally analyzed for cooking losses (cl) and shear force (sf), as well as for sensory firmness (f) and juiciness (j) by a trained panel. cl was not affected (p > 0.05) by the type of muscle and aging of the meat. before aging, meat from semimembranosus muscles showed higher sf than those from longissimus dorsi or bicep femoris muscles. after aging, meat from semimembranosus and biceps femoris muscles were tenderer than those from longissimus dorsi muscle. meat from the semimembranosus muscle decreased in firmness during aging. shear force values in meat showed positive correlation with firmness and negative correlation with juiciness as evaluated by the panelists. a negative correlation between firmness and juiciness was observed. aging of the meat over seven days decreased firmness in goat meat from muscles, but did not affect cooking losses.
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp
Abreu, Virgínia Kelly Gon?alves;Pereira, Ana Lúcia Fernandes;Vidal, Tatiana Fontoura;Zapata, Jorge Fernando Fuentes;Sousa Neto, Manoel Alves de;Freitas, Ednardo Rodrigues de;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000400020
Abstract: the effect of gamma irradiation (0, 2, 4, and 6 kgy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. myristic acid was higher in shrimp irradiated with 4 and 6 kgy and palmitic acid was higher in samples irradiated with 2 and 6 kgy compared to non-irradiated samples. stearic and behenic acids were lower in shrimp irradiated with 6 kgy compared to non-irradiated shrimp. with regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kgy. saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. lipid oxidation was higher in samples irradiated with 2, 4, and 6 kgy. redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kgy than in those in non-irradiated samples. the application of irradiation in doses up to 6 kgy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability.
Page 1 /47855
Display every page Item


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