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Search Results: 1 - 10 of 51748 matches for " Jorge Fernando Fuentes;Nogueira "
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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.
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.
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;Almeida, Roselúcia Barr?zo de;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000300008
Abstract: several ingredients have been successfully tested as fat replacers in meat products maintaining desirable attributes like tenderness, juiciness and cooking yield. cassava starch and oatmeal have been used to maintain good texture, juiciness and overall acceptance in low-fat burgers. the objective of this study was to verify the effect of cassava starch and oatmeal on physical, chemical and sensory characteristics of low-fat lamb burgers. four formulations containing lean lamb meat were tested: lean meat without added fat (f1); lean meat plus 9,15% added fat (f2); lean meat plus 2% cassava starch (f3) and lean meat plus 2% oatmeal (f4). the products were tested for chemical composition, cooking yield, shrinkage and water holding capacity, shear force, color and sensory analysis. the products with fat replacers (f3 and f4) had lower fat levels in both raw and cooked products, lower shrinkage and higher yield and water holding capacity after cooking than products without fat replacers (f1 and f2). shear force and redness (a* value) were lower in products with fat replacers (f3 and f4) as compared to those without these ingredients (f1 and f2). no differences were detected on overall acceptability of burgers from the different formulations. thus, the use of cassava starch or oatmeal can be a good alternative for fat replacement in low-fat lamb burgers.
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.
Uso da placa onda no tratamento das fraturas diafisárias do fêmur n?o consolidadas
Jorge, Silvia Regina Nogueira;Cocco, Luiz Fernando;Kawano, Claudio;Fernandes, Helio Jorge Alvachian;Reis, Fernando Baldy dos;
Acta Ortopédica Brasileira , 2006, DOI: 10.1590/S1413-78522006000100003
Abstract: twenty-five patients with non union femoral diaphyseal fractures treated with the wave plate method were retrospectively studied. union was achieved in 24 patients (96%) in an average time of 5.32 months, ranging from three to seven months. we observed excellent and good results in 21 patients (84%) in the endpoint evaluation. this treatment approach didn't cause leg-length discrepancy. no rotational deviations were seen. the range of motion of hips and knees was not affected, although in four patients (16%) knee flexion restraint was found, but previously to the wave plate treatment. two patients (8%) presented a deep infection during the treatment with the wave plate, recurrent to previous infectious process. loosing plate occurred in the ninth post-operative in one patient (4%), although bone union has occurred. in another patient (4%) the wave plate has broken within 14 months postoperatively, leading to the replacement of the first wave plate to a new one with subsequent union. nevertheless, method failure was considered. the wave plate is a treatment option for non-united femoral fractures due to its biomechanical properties favoring bone union, providing stability without jeopardizing blood intake, with biological synthesis characteristics.
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.
Analyzing Brazilian Driver’s License Authenticity by Easy Ambient Sonic-Spray Ionization Mass Spectrometry  [PDF]
Deleon Nascimento Correa, Eduardo Morgado Schmidt, Marcos Fernando Franco, Jorge Jardim Zacca, Werickson Fortunato de Carvalho Rocha, Antony de Paula Barbosa, Rodrigo Borges, Wanderley de Souza, Marcos Nogueira Eberlin
American Journal of Analytical Chemistry (AJAC) , 2016, DOI: 10.4236/ajac.2016.74032
Abstract:

Fast and unequivocal methods of questioned document analysis are essential in forensic science. Here, a desorption/ionization technique, EASI-MS, was assessed for its ability to investigate questioned driver’s licenses (DL). Two suspects DL, displaying the same personal data in the proper fields (name and ID numbers), but with different individual photos, showing similar impressions on microscopic analysis, and authentic standards documents specimens were used as test cases. Profiles from authentic DL surface were dominated by a set of few minor ions, mainly from the plasticizers bis(2-ethylhexyl)phthalate and dibutylphthalate. The seized suspect counterfeit DL on points from personal data and photo were, however, dominated by abundant diagnostic ions of m/z 463, 507, 551, 595, 639, 683, which confirmed counterfeiting. Surfynol® and Nonoxynol-9®, which are common constituents of inkjet printing, were detected in the counterfeiting areas by high-accuracy EASI(+)-FT-ICR MS. The EASI-MS technique is shown therefore to offer an attractive tool for forensic investigation of questioned documents.

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.
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