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Search Results: 1 - 10 of 15375 matches for " Marta Helena Fillet;Canniatti-Brazaca "
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Avalia??o sensorial de feij?o preto submetido à radia??o de Cobalto-60
Moura, Neila Camargo de;Canniatti-Brazaca, Solange Guidolin;Spoto, Marta Helena Fillet;Arthur, Valter;
Ciência e Tecnologia de Alimentos , 2005, DOI: 10.1590/S0101-20612005000200032
Abstract: the objective of this research was to evaluate the sensory aspects of black beans submitted to gamma radiation from 60co. the study involved eight panelists, between 17 to 23 years old, who were selected and trained for the descriptive analysis of appearance, aroma, flavor and texture. the panelists analyzed alterations of appearance, aroma, flavor and texture of non-irradiated and irradiated black beans with doses 2, 4, 6, 8 and 10kgy. the results were analyzed by test f, anova and the tukey test (5%), with the use of computers and the sensory analysis software compusense five and sas. the results showed that irradiated samples decreased the bitter flavor, accentuated color and brightness and samples non-irradiated dry texture. the radiation treatment is a good method for conservation of black beans in doses evaluated in this study.
Efeitos do processamento térmico e da radia??o gama na conserva??o de caldo de cana puro e adicionado de suco de frutas
Oliveira, Aline Cristine Garcia de;Spoto, Marta Helena Fillet;Canniatti-Brazaca, Solange Guidolin;Sousa, Cristina Paiva de;Gallo, Claudio Rosa;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000400029
Abstract: sugarcane juice is a very well-known and popular beverage in brazil, and provided it is properly exploited, it has a high market potential. the aim of this research was to evaluate the physicochemical, microbiological and sensory stability of pure sugarcane juice and mixed with fresh lemon and pineapple juice, subjected to a heat treatment (70 °c/25 min) and/or gamma radiation (2.5 kgy) and stored in high density polyethylene bottles. the data were evaluated by variance analysis and their mean values compared by tukey's test. processing of the sugarcane juice reduced the microorganism load without significantly altering the physicochemical composition, aroma and flavor of the beverages in comparison with the control. luminosity was higher in the product subjected to the heat treatment combined with gamma radiation than that resulting from the other treatments. the polyphenol oxidase activity in the processed beverages was significantly lower than in the control. the addition of fruit juice to the sugarcane juice did not modify the latter's physicochemical composition. however, the addition of 10% pineapple juice to the sugarcane juice increased the manganese and reduced sugars content when compared with pure sugarcane juice and with sugarcane juice mixed with 4% lemon juice.
Avalia??o física de feij?o carioca irradiado
Armelin, José Maurício;Canniatti-Brazaca, Solange Guidolin;Piedade, S?nia Maria de Stefano;Machado, Flávia Maria Vasques Farinazzi;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000300012
Abstract: gamma radiation is a promising treatment for the prevention of bean crop losses, preserving the quality of the product and thus avoiding its rejection by the consumer. this research evaluated the sensorial alterations in beans (phaseolus vulgaris l.), var. carioca tybat?, subjected to different doses of radiation (0, 1, 2, 6 and 10 kgy), based on changes in color, hydration (soaking) and cooking times. the color was evaluated by trained testers in a color booth illuminated by natural daylight, using a ranking test. the hydration time was determined by soaking 10 g of beans in 50 ml of distilled water, checking their hydration at 30 minutes intervals for the first two hours and at 1 hour intervals until absorption was stabilized. the cooking time was measured using cooking equipment. tukey?s test (5% level of significance) was applied in a statistical analysis of the data obtained with sas software and the ranking data. the irradiated beans showed no major differences in color compared with the control (nonirradiated beans). the hydration time did not differ significantly (p < 0.05) among treatments, although the irradiated beans absorbed more water than the control. the nonirradiated beans took considerably longer to cook than the irradiated ones, but no statistical differences (p < 0.05) were found among the beans irradiated with 1, 2, 6 and 10 kgy, nor did they show statistically significant differences in color.
Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage
Adriano Costa de Camargo,Thais Maria Ferreira de Souza Vieira,Marisa Aparecida Bismara Regitano-d’Arce,Severino Matias de Alencar,Maria Antonia Calori-Domingues,Marta Helena Fillet Spoto,Solange Guidolin Canniatti-Brazaca
International Journal of Molecular Sciences , 2012, DOI: 10.3390/ijms130910935
Abstract: Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) were detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth in blanched samples. No MF was detected in in-shell peanuts, with or without irradiation. The colors of the control in-shell and blanched samples were, respectively, 44.72 and 60.21 ( L *); 25.20 and 20.38 (Chroma); 53.05 and 86.46 (°Hue). The water activities (Aw) were 0.673 and 0.425. The corresponding fatty acids were 13.33% and 12.14% (C16:0), 44.94% and 44.92% (C18:1, ω9) and 37.10% and 37.63% (C18:2, ω6). The total phenolics (TP) were 4.62 and 2.52 mg GAE/g, with antioxidant activities (AA) of 16.97 and 10.36 μmol TEAC/g. Storage time negatively correlated with Aw (in-shell peanuts) or L *, linoleic acid, TP and AA (in-shell and blanched peanuts) but positively correlated with Aw (blanched peanuts), and with oleic acid (in-shell and blanched peanuts). Irradiation positively correlated with antioxidant activity (blanched peanuts). No correlation was found between irradiation and AA (in-shell samples) or fatty acids and TP (in-shell and blanched peanuts). Irradiation protected against MF and retained both the polyunsaturated fatty acids and polyphenols in the samples.
Concentra??o de proteínas em gemas de ovos de poedeiras (Gallus gallus) nos diferentes ciclos de postura e sua interferência na disponibilidade do ferro
Sartori, érika Vidal;Canniatti-Brazaca, Solange Guidolin;Cruz, Sandra Helena da;Gaziola, Salete Aparecida;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000300004
Abstract: the egg is the product of efficient biological transformation made by a laying hen. it has high nutritional value for human consumption. most of the iron in egg yolk is bound by phosvitin, a major protein present in the egg yolk. iron deficiency normally occurs due to insufficient intake of dietary iron or its low the bioavailability. the objective of this research was to verify the protein concentration, specially the phosvitin/lipovitelin in egg yolks of raw and cooked eggs in different posture cycles (initial, intermediate, final), and to evaluate the interference of this protein in the availability of the iron micronutrient. the treatments were carried in different periods using raw and cooked eggs. the yolks of raw eggs of laying hens were used in the initial, intermediate and final phases of posture and yolks of cooked eggs in the three posture cycles. analyses of proximal composition, concentration of total and available iron, protein concentration in egg yolks, and eletrophoresis in poliacrilamida (sds-page) were performed. there was difference in the protein concentration and in the levels of iron availability in the three posture cycles. after running through the cycle (initial, intermediate, and final), the eggs yolks of the older hens presented an increased amount of available iron and lower amount of proteins, specially the fosvitin/lipovitelin, if compared to the initial and intermediate cycles. the highest iron availability content was found in cooked egg yolks and in hens in the final posture cycle.
Valor nutricional de produtos de ervilha em compara??o com a ervilha fresca
Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000400009
Abstract: the aim of this research was to evaluate the composition, amount of minerals and tannin, and iron availability in pea products sold in the city of piracicaba, s?o paulo state, and compare them with fresh peas. alterations occurred in the components of compositions, especially in fibers which presented a high quantity of fresh peas. tannin was very low and iron was the highest in fresh peas (27.16 mg/kg) also the availability (28.5%), such as freeze drying soup (27.08%). the lowest value was for canned peas (14.04%), in sequence freezing soup (17.81%). the digestibility range from 64.59 to 79.33%, freeze drying soup presented the lowest digestibility. it was concluded that the consumption of fresh peas was the most recommended from a nutritional point of view, when the analysed parameters were considered.
Compara??o entre o efeito do resíduo do abacaxizeiro (caules e folhas) e da pectina cítrica de alta metoxila??o no nível de colesterol sangüíneo em ratos
Piedade, Juliana;Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000200008
Abstract: the present work aimed to investigate the effect of pineapple residue on total cholesterol levels, hdl-cholesterol and ldl- cholesterol of rats in comparison with the citric pectin, and to verify the rats behavior in relation to the food intake and weight gain at 15, 30 e 45 days. residue diets provided higher food consumption when compared to the pectin diets. the highest weight gains was observed for the following control-diets and 10% of residue at 15 and 30 days, and at 45 days only for control-diet. residue provided intermediate weight gains and the pectin the smallest weight gain. pectin treatments were more effective in the reduction of the total cholesterol; however, at 15 days, the diets with 10% and 15% of residue, at 30 days the diet with 10% of residue, and all the residue diets at 45 days. plasmatic concentration of the hdl-cholesterol was increased in almost all the diets, except for the diet with 25% of pectin, which reduced this level at 15 days, and at 30 days maintained it equal to that of control diet. residue diets provided both reduction and maintenance of hdl-cholesterol levels at 45 days when compared to the control-diet. o ldl-cholesterol was reduced in all treatments, principally to the pectin diets.
Compara o entre o efeito do resíduo do abacaxizeiro (caules e folhas) e da pectina cítrica de alta metoxila o no nível de colesterol sangüíneo em ratos
Piedade Juliana,Canniatti-Brazaca Solange Guidolin
Ciência e Tecnologia de Alimentos , 2003,
Abstract: O presente trabalho visou a investigar o efeito da ingest o do resíduo do abacaxizeiro no nível do colesterol total, HDL-colesterol e LDL-colesterol em ratos em compara o com a pectina cítrica, e verificar o comportamento dos animais em rela o ao consumo alimentar e ao ganho de peso nos períodos de 15, 30 e 45 dias. As dietas do resíduo proporcionaram um maior consumo alimentar quando comparadas às dietas de pectina. O maior ganho de peso foi observado nas dietas: controle e com 10% de resíduo aos 15 e 30 dias, e aos 45 dias somente a dieta controle. O resíduo proporcionou um ganho de peso intermediário e a pectina, o menor ganho de peso. Os tratamentos com a pectina foram mais efetivos na redu o do colesterol total; no entanto, aos 15 dias, as dietas com 10% e 15% de resíduo, aos 30 dias a dieta com 10% de resíduo, e todas as dietas contendo resíduo aos 45 dias. A concentra o plasmática do HDL-colesterol foi aumentada em quase todas as dietas, com exce o da dieta com 25% de pectina, que reduziu este nível aos 15 dias, e aos 30 dias o manteve igual ao da dieta- controle; e as dietas do resíduo que proporcionaram redu o e manuten o do teor do HDL-colesterol aos 45 dias quando comparada a dieta controle. O LDL-colesterol foi reduzido em todos os tratamentos, principalmente para as dietas contendo pectina.
Avalia??o da disponibilidade de ferro de feij?o comum (Phaseolus vulgaris L.) em compara??o com carne bovina
Moura, Neila Camargo de;Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000200007
Abstract: the present work evaluated iron availability of the common bean and the effects of its interactions with ascorbic acid and cystine in iron availability and compare the results with iron availability of the bovine meat. the determination of iron quantity and iron dialysis in vitro has been done by analysing the samples of bovine meat (m), common bean (b), common bean with ascorbic acid (ba), common bean with cystine (bcy) and common bean with ascorbic acid and cystine (bacy). in b, tannins, phytic acid and oxalic acid were determined. in the b sample, 0.065 g of tannins/100g; 8.03 mg of phytic acid/g and 7.12 mg of oxalic acid/g were found. the iron quantity varied from 9.64 mg/100 g to 10.37 mg/100 g. the bcy and ba samples presented the smallest iron quantity. the iron quantity found in the sample m was 10.37 mg/100 g. the percentage of iron availability varied from 17.33% to 24.31%. the m sample presented the largest percentage of iron availability, followed by bacy. the smallest percentage of iron availability was observed in b and bcy samples. therefore, in conclusion, the iron bean became more bioavailability because of the simultaneous addition of ascorbic acid and cystine compared with the iron of bovine meat.
Quantifica??o de vitamina C e capacidade antioxidante de variedades cítricas
Couto, Meylene Aparecida Luzia;Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000500003
Abstract: the objective of this research was to evaluate the variation of vitamin c in different commercial varieties of oranges and tangerines in brazil and to measure the antioxidant capacity of these citrus. the analyses done for the evaluation of the maturity index of the citrus juices were ph, total soluble solids,and total tritimetric acidity. the antioxidant capacity of vitamin c was also quantified. the data obtained was submitted to statistical analysis using the tukey test (p < 0.05). the tangerines presented lower levels of vitamin c and lower antioxidant capacity than the oranges. the vitamin c content of the the murcot tangerine and natal orange varied between 21.47 and 84.03 mg ascorbic acid .100 ml-1 juice, respectively. the murcot tangerine exhibited the smallest antioxidant capacity (12.78%), and the sweet orange exhibited the largest antioxidant capacity (66.24%). the conclusion was that the different varieties of oranges and tangerines had a significant variation in the variables analyzed, and that the oranges presented the largest levels of vitamin c and the largest antioxidant capacity.
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