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Search Results: 1 - 10 of 8282 matches for " Marta Suely; "
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The effect of pH on the formation of volatile compounds produced by heating a model system containing 5?-Imp and cysteine
Madruga, Marta Suely;Mottram, Donald S.;
Journal of the Brazilian Chemical Society , 1998, DOI: 10.1590/S0103-50531998000300010
Abstract: the identification of volatile compounds formed from the reactions of inosine-5?-monophosphate (5?-imp) with cysteine at three different ph (3.0; 4.5; 6.0) and 140 °c were performed using dynamic headspace analysis. the results gave over 90 volatile compounds, mainly heterocyclic compounds, including sulphur containing furans, thiophenes, thiazoles, furans, alkyl sulphides, bicyclic compounds and cyclic sulphides. the studies showed that sulphur-substituted furans, mercaptoketones and alkylfurans were formed mainly at acidic ph, while pyrazines were completely inhibited at high ph. these findings support an earleir observation that ph has a great influence on volatile compounds formed in maillard type reactions.
SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH
MADRUGA, Marta Suely;MOTTRAM, Donald S.;
Ciência e Tecnologia de Alimentos , 1998, DOI: 10.1590/S0101-20611998000400007
Abstract: sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-imp and cysteine. ribose/cysteine systems were used as reference systems. results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. for instance reactions at ph 3.0 and 4.5 for 5'-imp/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
The effect of pH on the formation of volatile compounds produced by heating a model system containing 5?-Imp and cysteine
Madruga Marta Suely,Mottram Donald S.
Journal of the Brazilian Chemical Society , 1998,
Abstract: The identification of volatile compounds formed from the reactions of Inosine-5?-Monophosphate (5?-IMP) with Cysteine at three different pH (3.0; 4.5; 6.0) and 140 °C were performed using dynamic headspace analysis. The results gave over 90 volatile compounds, mainly heterocyclic compounds, including sulphur containing furans, thiophenes, thiazoles, furans, alkyl sulphides, bicyclic compounds and cyclic sulphides. The studies showed that sulphur-substituted furans, mercaptoketones and alkylfurans were formed mainly at acidic pH, while pyrazines were completely inhibited at high pH. These findings support an earleir observation that pH has a great influence on volatile compounds formed in Maillard type reactions.
SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH
MADRUGA Marta Suely,MOTTRAM Donald S.
Ciência e Tecnologia de Alimentos , 1998,
Abstract: Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
Cyanic acid, Phytic acid, total tannin and aflatoxin contents of a Brazilian (Natal) multimistura preparation
C?MARA, Francisca S?nia;MADRUGA, Marta Suely;
Revista de Nutri??o , 2001, DOI: 10.1590/S1415-52732001000100005
Abstract: the utilization of a "multimistura" as food supplement, in nutritional improvement programs for the low-income population in brazil, represents a low-cost and easy-to-use food preparation alternative, presentig reasonable nutritive value and satisfying local taste preferences. this is based on the fact that the "multimistura" is made up of non-conventional ingredients/foods and of agroindustrial by-products, rich in different nutrients. this paper was designed to determine some toxic and/or antinutritional factors of a "multimistura" utilized as food supplement in institutional programs to prevent malnutrition by the department of welfare and social affairs of the city of natal, rn. the product studied had the following formulation: 30% of wheat bran; 30% of wheat flour; 30% of corn meal; 3% of powder from cassava leaves; 4% of pumpkin seeds powder; and 3% of eggshell powder. the analysis of the main toxic and/or antinutritional factors showed very low concentrations of phytates and tannins and no detectable levels of aflatoxin and cyanic acid.
Cyanic acid, Phytic acid, total tannin and aflatoxin contents of a Brazilian (Natal) multimistura preparation
C?MARA Francisca S?nia,MADRUGA Marta Suely
Revista de Nutri??o , 2001,
Abstract: The utilization of a "multimistura" as food supplement, in nutritional improvement programs for the low-income population in Brazil, represents a low-cost and easy-to-use food preparation alternative, presentig reasonable nutritive value and satisfying local taste preferences. This is based on the fact that the "multimistura" is made up of non-conventional ingredients/foods and of agroindustrial by-products, rich in different nutrients. This paper was designed to determine some toxic and/or antinutritional factors of a "Multimistura" utilized as food supplement in institutional programs to prevent malnutrition by the Department of Welfare and Social Affairs of the City of Natal, RN. The product studied had the following formulation: 30% of wheat bran; 30% of wheat flour; 30% of corn meal; 3% of powder from cassava leaves; 4% of pumpkin seeds powder; and 3% of eggshell powder. The analysis of the main toxic and/or antinutritional factors showed very low concentrations of phytates and tannins and no detectable levels of aflatoxin and cyanic acid.
Avalia??o nutricional de uma dieta suplementada com multimistura: estudo em ratos
Madruga, Marta Suely;Santos, Hosana Bandeira;Bion, Francisca Martins;Antunes, Norma Lúcia Marinho;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000100023
Abstract: a study was developed with 60 wistar male rats, aiming to evaluate the influence of a "multimistura" against malnutrition. all animals were submitted to 14 days of malnutrition, and after this period, 12 rats were selected to constitute group "o" or non-protein; the others were distributed among 4 groups: i - control diet of casein; ii - crèche diet; iii - crèche diet plus 1,2g of multimistura; iv - crèche diet plus 2.4g of "multimistura". the "multimistura" was formulated by using 47.5% of corn bran, 47.5% of wheat bran, 4% of powder from melon seeds, sesame, pumpkinseeds and peanut; 0.5% of powder from cassava leaves and 0.5% of eggshell powder. the chemical composition showed that the multimistura presented high contents of carbohydrates (74.24%) and proteins (11.75%). the "multimistura" presented in its mineral composition 8.07mg% of iron; 357.45mg% of calcium; 235.10mg% of magnesium; 677.65mg% of potassium; 570.21mg% of phosphorus and 7.02mg% of sodium. the biological essay revealed that group i presented a body-weight 42% higher than groups ii and iii, and 37% more than group iv. the food and protein intake were better presented by group i. the addition of multimistura did not affect the rat recovery.
Influência de diferentes embalagens de atmosfera modificada sobre a aceita??o de uvas finas de mesa var. Itália mantidas sob refrigera??o
YAMASHITA, Fábio;TONZAR, Anamaria Caldo;FERNANDES, Joicelena Georgetti;MORIYA, Suely;BENASSI, Marta de Toledo;
Ciência e Tecnologia de Alimentos , 2000, DOI: 10.1590/S0101-20612000000100021
Abstract: effects of refrigerated storage and packaging on postharvest behaviour of grapes (vitis vinifera l.) var. italia were investigated with the objective of increasing shelf life. bunches of grapes at mature green color stage were individually sealed in three different films (cryovacò pd-900; cryovacò pd-955 e cryovacò pd-961ez) with high permeability to oxygen and carbon dioxide. they were stored for 63 days at 1oc (85-95% rh) and for 21 days at 25oc (80-90% rh); non-sealed fruits served as control. during the storage period, sensory evaluation was carried out using a 9-cm unstructured hedonic scale for overall acceptance of appearance and flavor with 30 panelists per session. they were analyzed for total soluble solids, ph, titratable acidity and vitamin c. the packed fruits presented weight loss rates 28 times smaller than the control ones, but no significant difference was observed (p>0.05) among the different packaging. the combination 1°c / pd-955 film prolonged the shelf life of the grapes for more than 63 days against 11 to 21 days of the control ones. for the packed grapes the end of the shelf life was determined by decay and for the control ones by the weight loss, that caused shriveling, loss of turgidity of the berries and drying of the clusters and pedicels.
Efeito da castra??o sobre parametros químicos, físico-químicos e sensoriais da carne caprina de animais mesti?os
MADRUGA, Marta Suely;ARRUDA, Silvana Gon?alves Brito de;ANDRADE, L.T.;BESERRA, Francisco José;
Ciência e Tecnologia de Alimentos , 2000, DOI: 10.1590/S0101-20612000000100005
Abstract: the effect of castration on moisture, ashes, fat, protein, calcium, iron, phosphorus, ph value, water activity, appearance, "goaty" aroma, roasted meat aroma, flavour, juiciness, tenderness, texture and overall palatability of goat meat from "mesti?os" animals were studied. among the parameters analysed, the castration of animals had a significant effect only on calcium content, whose content increased in 33%.
Produtos de acerola: estudo da estabilidade de vitamina C
Yamashita, Fábio;Benassi, Marta de Toledo;Tonzar, Anamaria Caldo;Moriya, Suely;Fernandes, Joicelena Georgetti;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000100019
Abstract: west indian cherry is a very perishable fruit and its vitamin c content is its principal nutritional appeal. brazilian legislation admits a 20% variation in the nutrient content from the one specified on the label. due to this requirement the initial vitamin c content and losses during storage should be known in products. vitamin c stability in pasteurized pulp and west indian cherry in natura, both frozen and stored at -12oc e -18oc and of the pasteurized juice stored at room temperature, were determined during four months. frozen pulps had no significant vitamin c degradation during this period and fruits in natura showed first order kinetics degradation and zero order for the juice. after four months, west indian cherry fruits stored at -12oc and -18oc showed 869±12 and 1.223±148 mg vit.c/100g, representing losses of 43% and 19%, respectively. pulps at -12oc and -18oc showed a 1.314±6 and 1.322±2 mg vit.c/100g, respectively, representing approx. 3% losses and the juice showed 32% loss, corresponding to a final content of 673±17 mg vit.c/100g.
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