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Search Results: 1 - 10 of 81718 matches for " Maria do Carmo Passos;Zapata "
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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.
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.
EFEITO DA ADI O DE FARINHA DE LINHA A NO PROCESSAMENTO DE BISCOITO TIPO CRACKER
LEDA MARIA BRAGA MACIEL,DORAS?-LVIA FERREIRA PONTES,MARIA DO CARMO PASSOS RODRIGUES
Alimentos e Nutri??o , 2009,
Abstract: Na oltima d cada o consumo de linha §a (Linum usitatissimum L.) vem aumentando e despertando o interesse de muitos pesquisadores, porque ela cont m combina § μes funcionais como o cido linol anico (ALA), lignanas e bras que est £o relacionados ao seu potencial ben co sa ode. O objetivo desse trabalho foi desenvolver biscoitos tipo cracker, adicionados de farinha de linha §a e avaliar suas caracter -sticas f -sico-qu -micas e sensoriais. Os biscoitos foram desenvolvidos pela adi § £o 10% (CL10), 15% (CL15) e 20% (CL20) de farinha de linha §a formula § £o padr £o (CSL). As modi ca § μes mais signi cativas na composi § £o dos biscoitos foram veri cadas nos teores de lip -dios e prote -nas. A adi § £o de farinha de linha §a provocou aumento signi cativo nos teores de prote -nas, sais minerais e bras, tornando os biscoitos um produto com alto teor de bra alimentar. A aceitabilidade dos crackers foi avaliada por 96 provadores, quanto apar ancia, cor, sabor, textura, aceita § £o geral, inten § £o de compra e escala do ideal para dureza. Houve diferen §a signi cativa (p < 0,05) para todos os atributos, entre as formula § μes, com exce § £o das formula § μes CSL e CL20. Os resultados de inten § £o de compra sugerem que os consumidores apresentam maior interesse na aquisi § £o dos crackers com adi § £o de 15% de farinha de linha §a.
Prevalence of Frailty Syndrome in the Elderly and Associated Factors in Brazil  [PDF]
Anna Ferla Monteiro Silva Passos, Iris do Céu Clara Costa, Fábia Barbosa de Andrade, Maria do Carmo Eulálio, Anita Liberalesso Neri, R?mulo Lustosa Pimenteira de Melo, Adrianna Ribeiro Lacerda
Health (Health) , 2015, DOI: 10.4236/health.2015.711172
Abstract: This paper aims to identify the prevalence of frailty syndrome and its association with demographic, economic, health, psychological and functional variables in Brazilian population. The study was cross-sectional and composed of 385 elderly aged from 65 years, an average age of 73.92 years. A multivariate Poisson regression was used to check for conditions associated with frailty and to determine the prevalence (α = 0.05). The prevalence of frailty was 8.7% and pre-frailty of 50.4%. The frail and pre-frail older adults showed larger and increasing prevalence ratios for marital status, difficulty performing instrumental activities of daily living, old age, involuntary loss of feces, depression and negative affections. These results can guide the establishment of preventive measures and the development of intervention strategies aimed at minimizing the adverse effects of frailty in elderly people.
Enterografia por tomografia computadorizada: experiência inicial na avalia??o das doen?as do intestino delgado
Costa-Silva, Luciana;Martins, Tatiana;Passos, Maria do Carmo Friche;
Radiologia Brasileira , 2010, DOI: 10.1590/S0100-39842010000500008
Abstract: objective: the present study was aimed at demonstrating the value of computed tomography enterography (ct enterography) and how this imaging method can be useful in the diagnostic elucidation and assessment of patients with small bowel diseases. materials and methods: retrospective evaluation of 35 patients submitted to ct enterography in a 16-row multidetector ct equipment from may/2008 to march/2009. all the patients received intravenous and neutral oral iodinated contrast agents (polyethylene glycol). main indications were: crohn's disease, diarrhea of undetermined origin and suspicion of neoplasia. results: a good correlation was observed between ct enterography findings and clinical, laboratory and endoscopic data related to the disease activity in patients with crohn's disease. in 15 cases alterations compatible with crohn's disease were identified, nine of them suggesting disease activity. a diagnosis was achieved in the majority of the patients with diarrhea. carcinoid tumors were identified in two patients. conclusion: ct enterography is a simple and effective method in the evaluation of inflammatory/neoplastic small bowel diseases, particularly in cases of crohn's disease, indicating disease activity. one of the main advantages of this method is the possibility of evaluating associated mesenteric and extraintestinal alterations.
AVALIA O DO USO DE ADO ANTES ALTERNATIVOS NA ACEITABILIDADE DA BEBIDA DE CAFé
Thatyane Vidal FONTELES,Genilton da Silva FAHEINA JúNIOR,Simone Lopes do Rêgo OLIVEIRA,Maria do Carmo Passos RODRIGUES
Alimentos e Nutri??o , 2010,
Abstract: O objetivo deste estudo foi avaliar a aceita o do gosto doce e a inten o de consumo de a úcar re nado organico e a úcar mascavo convencional como ado antes de café frente ao a úcar re nado convencional. Foram aplicados testes sensoriais afetivos usando as escalas de inten o de consumo e hed nica de nove pontos com 120 provadores. N o houve diferen a signi cativa (p<0,001) de aceita o do gosto doce e inten o de consumo entre café ado ado com a úcar re nado organico e a úcar re nado convencional para ambos os sexos. O a úcar mascavo convencional foi o menos aceito e apresentou menor inten o de consumo. Foi observada maior inten o de consumo do a úcar organico pelos provadores do sexo feminino, todavia o mesmo n o ocorreu com o a úcar mascavo. A aceitabilidade do a úcar re nado organico pelo consumidor torna promissora a possibilidade de consumo de um ado ante mais saudável pelos consumidores.
Characterization of fish protein concentrate obtained from the Nile tilapia filleting residues Caracteriza o do concentrado protéico de peixe obtido a partir dos resíduos da filetagem de tilápia do Nilo
Marina Cabral Rebou?as,Maria do Carmo Passos Rodrigues,Ruann Janser Soares de Castro,Janaína Maria Martins Vieira
Semina : Ciências Agrárias , 2012,
Abstract: This study aimed to obtain fish protein concentrate from mechanically deboned Nile tilapia using a modified methodology, as well as perform physical-chemical, microbiological and sensory analysis of the obtained product. The protein concentrate was obtained from mechanically deboned meat of Nile tilapia, by modifying an existing methodology, with changes in deodorizing and lipids removal steps. Chemical and physical-chemical raw material and product consisted of following analysis: moisture, fat, protein, ash, water activity and degree of lipid oxidation by the TBA test. The microbiological analysis consisted in the determination of Staphylococcus aureus, Coliforms at 45 °C and Salmonellasp. Test of Hedonic Scale assessed the acceptability of sensory attributes of appearance, color and aroma. Mechanically deboned meat and fish protein concentrate obtained, respectively, following values of chemical composition: moisture (77.24 and 4.85%), protein (17.48 and 85.16%), lipids (4.46 and 8.20%) and ash (1.02 and 2.45%). Attributes of color and appearance obtained following percentages of acceptance, 46.67 and 60.0%. Aroma had a great rejection, reaching a frequency of 70.0%. The modification made in the methodology for processing of fish protein concentrate allowed to obtain a product with low fat content, reduced moisture, high protein content, and appropriate microbiological quality that enabling to get a product that can be used for enrichment protein of various foods. Este trabalho teve como objetivos a obten o de concentrado protéico de peixe a partir da carne mecanicamente separada de tilápia do Nilo através de uma metodologia modificada, bem como realizar caracteriza o físico-química, microbiológica e sensorial do produto obtido. O concentrado protéico foi obtido a partir da carne mecanicamente separada de tilápia do Nilo, através da modifica o de uma metodologia já existente, com altera es nas etapas de desodoriza o e deslipidifica o. A caracteriza o físico-química da matéria-prima e do produto obtido consistiu das seguintes análises: umidade, lipídios, proteínas, cinzas, atividade de água e o grau de oxida o lipídica. As análises microbiológicas consistiram na determina o de Staphylococcus aureus, Coliformes a 45 °C e Salmonella sp. Utilizou-se o teste de Escala Hed nica para avaliar a aceita o dos atributos sensoriais de aspecto geral, cor e aroma. A carne mecanicamente separada e o concentrado protéico de peixe obtiveram, respectivamente, os seguintes percentuais com rela o à umidade (77,24 e 4,85%), proteína (17,48 e 85,16%), lipídios
OBTEN O DE BARRAS DE CEREAIS DE CAJU AMEIXA COM ALTO TEOR DE FIBRAS
Luísa Helena Ellery MOUR?O,Dorasílvia Ferreira PONTES,Maria do Carmo Passos RODRIGUES,Isabela Montenegro BRASIL
Alimentos e Nutri??o , 2010,
Abstract: As barras de cereais vêm apresentando crescimento constante junto ao público consumidor. Considerando o crescimento do segmento de barras de cereais no setor de alimentos este trabalho teve como objetivos desenvolver barras de cereais de caju ameixa com alto teor de fi bras utilizando ingredientes funcionais e matéria-prima regional; inovar no uso de ingredientes n o utilizados nas formula es convencionais; realizar análises físicas, físicoquímicas e químicas e avaliar as propriedades nutricionais. Formulou-se dois tipos de barras, (F1) e (F2) a partir de uma formula o básica (FB). A FB foi processada utilizando-se aveia, fl ocos de arroz, leite em pó desnatado, a úcar mascavo, glucose de milho, gordura vegetal hidrogenada, canela, lecitina de soja e fl ocos de milho. As formula es F1 e F2 diferiram da FB nas concentra es dos ingredientes, na adi o de linha a, de caju ameixa, de castanha de caju, na substitui o da gordura vegetal hidrogenada por óleo de canola e na retirada dos fl ocos de milho. A FB resultou 94,39 kcal e F1 e F2 em 95,69 kcal e 101,06 kcal respectivamente em 25g utilizando os coefi cientes de ATWATER. A modifi - ca o dos ingredientes provocou aumento signifi cativo no teor de fi bra alimentar tornando as barras F1 e F2 produtos com alto teor de fi bra alimentar (10,58g e 12,69g/100g), respectivamente. Conclui-se que as barras de cereais F1 e F2 podem ser indicadas para indivíduos com constipa o intestinal, dislipidemias e sobrepeso. Além disso, ambas poderiam ser enquadradas no conceito de alimento funcional, devido ao fato de conterem um maior teor de fi bras dietéticas que contribuem para a manuten o da boa saúde.
Desenvolvimento e caracteriza o físico-química e sensorial de embutido cozido tipo apresuntado de carne de caprino
Beserra Frederico José,Melo Luís Roger Rabelo,Rodrigues Maria do Carmo Passos,Silva Elisabeth Mary Cunha da
Ciência Rural , 2003,
Abstract: O objetivo deste estudo foi desenvolver um produto embutido cozido, tipo apresuntado, contendo diferentes percentuais de carnes suína e caprina de animais de descarte (animais velhos) como forma de agregar valor a essa matéria prima de pouca aceita o no mercado na forma "in natura". As formula es A (100% carne suína), B (75% carne suína e 25% carne caprina), C (50% carne suína e 50% carne caprina), D (25% carne suína e 75% carne caprina) e E (100% carne caprina) foram submetidas a testes de aceita o global. Os resultados obtidos revelaram existir diferen as significativas (p < 0,05) entre formula es, constituindo-se a formula o com 75% carne suína e 25% carne caprina a de melhor aceita o global dentre aquelas contendo carne caprina.
Efeitos do sexo e do tempo de matura??o sobre a qualidade da carne ovina
Gon?alves, Lorrance A. G.;Zapata, Jorge F.F.;Rodrigues, Maria do Carmo P.;Borges, ?ngela S.;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000300027
Abstract: a study to verify the effects of sex and aging time of selected carcass cuts on meat quality was conducted. longissimus dorsi and semimembranous muscles from five intact males, five castrated males and five female lambs with average slaughter weight of about 35kg were used. meat ph, myofibrillar fragmentation index, cooking losses, shear force, intramuscular lipids, color and sensorial tenderness were measured after 1, 3, 7 and 14 days of aging at 2oc. meat from castrated males and from female lambs showed lower shear force values than those from intact male lambs. higher levels of fat and lower cooking losses were observed in meat from castrated animals related to those from intact lambs. aging time did not significantly (p>0.05) affect shear force or sensory tenderness of meats. this observation suggests that lamb meat, mainly from castrated males, can enter the fresh meat market soon after holding carcasses for 24 hours at 2oc.
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