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Search Results: 1 - 10 of 6793 matches for " Samara Alvachian Cardoso;Schuler "
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Production of ethanol from mesquite [Prosopis juliflora (SW) D.C.] pods mash by Zymomonas mobilis in submerged fermentation
Silva, Celiane Gomes Maia da;Andrade, Samara Alvachian Cardoso;Schuler, Alexandre Ricardo Pereira;Souza, Evandro Leite de;Stamford, Tania Lúcia Montenegro;
Scientia Agricola , 2011, DOI: 10.1590/S0103-90162011000100019
Abstract: mesquite [prosopis juliflora (sw) d.c.], a perennial tropical plant commonly found in brazilian semi-arid region, is a viable raw material for fermentative processes because of its low cost and production of pods with high content of hydrolysable sugars which generate many compounds, including ethanol. this study aimed to evaluate the use of mesquite pods as substrate for ethanol production by z. mobilis ufpeda205 in a submerged fermentation. the fermentation was assessed for rate of substrate yield to ethanol, rate of ethanol production and efficiency of fermentation. the very close theoretical (170 g l-1) and experimental (165 g l-1) maximum ethanol yields were achieved at 36 h of fermentation. the highest counts of z. mobilis ufepeda-205 (both close to 6 log cfu ml-1) were also noted at 36 h. highest rates of substrate yield to ethanol (0.44 g ethanol g glucose-1), of ethanol production (4.69 g l-1 h-1) and of efficiency of fermentation (86.81%) were found after 30 h. these findings suggest mesquite pods as an interesting substrate for ethanol production using submerged fermentation by z. mobilis.
Ocorrência de Cryptosporidium spp. e outros parasitas em hortali?as consumidas in natura, no Recife
Silva,Celiane Gomes Maia da; Andrade,Samara Alvachian Cardoso; Stamford,Tania Lúcia Montenegro;
Ciência & Saúde Coletiva , 2005, DOI: 10.1590/S1413-81232005000500009
Abstract: the study was carried with the aim to evaluate the occurrence of enteroparasites in vegetables commercialized and consumed in natural form in the state of pernambuco, brazil. horticultural samples purchased from supermarket and free market: 40 from lettuce (lactuca sativa), 40 from watercress (nasturtium officinale) and 20 from chard (beta vulgaris) were analyzed. cryptosporidium spp. detection was realized following monge and arias methodology, using two staining processes (koster modified and ziehl-nielsen). parasitological analysis was determined by the spontaneous sedimentation technique (gelli et al.), and total coliformes and escherichia coli following andrews. the distribution of parasitic contamination was lettuce 60%, watercress 30% and chard 20%, with evidence of helminthes (ascaris lumbricoides, strongyloides stercoralis, ancylostoma duodenale) and protozoas (complex entamoeba histolytica/entamoeba dispar, cryptosporidium spp. and entamoeba coli). lettuce showed greater contamination of total coliformes and escherichia coli in samples from supermarket and watercress in samples from free market. these data suggest the need of adoption of educative programs for horticulturalists and monitoration of the water used in horticulture was in evidence as future needs.
Influência de revestimentos comestíveis na redu??o de ganho de sólidos em jenipapos desidratados osmoticamente
Andrade, Samara Alvachian Cardoso;Barros Neto, Benicio de;Salgado, Silvana Magalh?es;Guerra, Nonete Barbosa;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000100007
Abstract: osmotic dehydration is a process that can be applied to fruit to increase their shelf life and hence reduce loss percentage. in the application of this process in jenipapo, a high incorporation of soluble solids was observed, considered disadvantageous because of the reduction of the similarity between the product and the fruit "in natura". in this work, low metoxilation alginate and pectin based edible coating were used to reduce this mass transfer. the effectiveness of these polysaccharides was evaluated in jenipapos, purchased in supermarkets in the metropolitan area of the city of recife, in the conditions in which they are sold. the research was developed in two stages: the first by means of a factorial design 23-1, consisting of three treatments: a (fruits without coating); b (fruits with alginate coating); and c (fruits with pectin coating) in order to study the influence of the coatings; in the second stage a factorial design 23 was used in order to determine the influence of independent variables: temperature, coating type and geometry over moisture loss, solutes uptake, weight variation and rate of dei (dehydration efficiency index). the results obtained in the first stage showed that: the coatings were efficient in the reduction of solutes uptake as well as in the moisture loss increase, the higher dei in both coatings were obtained at 50 °brix, the highest dei at 30 °c and the geometry was represented by the fruit cut in fourths. in the second stage a higher influence of the geometry over the moisture loss and the solute uptake as well as the coatings over the weight variation and moisture loss were confirmed. it was observed that the temperature exerts decisive influence over the other variables with the exception of the dei. the results showed that the lower solutes uptake associated with a satisfactory moisture loss were obtained with alginate coating and the geometry was represented by the fruit cut in fourths, at 50 °brix, regardless of the temperat
Desidrata??o osmótica do jenipapo (Genipa americana L.)
Andrade, Samara Alvachian Cardoso;Metri, Juliana Cavalcante;Barros Neto, Benício de;Guerra, Nonete Barbosa;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000200029
Abstract: the process of osmotic dehydration was applied in order to reduce the losses post-harvest, to diversify the industrial utilization of the jenipapo (genipa americana l.), and to obtain a product with good organoleptic characteristic and good microbiological stability. the fruits were purchased in the street fair of afogados, a district of recife, in the conditions in which they are sold. they were cut in cubes and submitted to several conditions of processing, through a factorial design 23 to determine the influence of independent variables: temperature, kind of sugar and osmotic agent concentration over moisture loss, sugar uptake and weight reduction. the process was complemented with drying in stove, with forced ventilation at 60oc±5oc for 3h±10', after which the products were packed in polyethylene packaging and stored at room temperature (28oc±3oc) for ninety days. the results demonstrated that: a significant solids uptake occurred; none of the obtained responses was influenced by the type of sugar used, whereas the osmotic agent concentration not only reflected on all of them it also interacted with the temperature influencing over moisture loss; during storage time, the products were microbiologically stable, without significant differences, in the organoleptic caracteristic, although the scores have showed a preference for the products obtained under the 60obrix, 60oc and a blend of demerara and crystal sugar. the high solids uptake occurred points to a necessity to achieve the optimization of the products in order to reduce it.
Níveis de nitrito e nitrato em salsichas comercializadas na regi?o metropolitana do Recife
Melo Filho, Artur Bibiano de;Biscontini, Telma Maria Barreto;Andrade, Samara Alvachian Cardoso;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000300015
Abstract: the nitrite and nitrate salts in excess are harmfull to the health. with the objective to evaluate the quality of sausages commercialized in the metropolitan region of recife, pe, the residual levels of nitrite and nitrate were measured in a 54 samples of hot-dog type sausage, that had constituted, as region of origin and mark, 3 groups and 9 sub-groups: (a) the south one (a1, a2, a3); b) northeast (b1, b2, b3), both, collected in supermarkets; and, c) local industries, without marks (c1, c2, c3), in free fairs. anova and tukey tests were applied. the results showed that in 67% of the sausages from free fairs (c), (18% of total), the residual nitrite average were >150mg/kg above of the allowed maximum limit; and for nitrate value average, in 17(a), 67(b) and 83 %(c) of sausages, were >300mg/kg (max. allowed) (p< 0.05). the results had allowed to conclude that the nitrite residual and nitrate levels in sausages, represent a risk to the health of the consumers due not following to the legislation in the production and commercialization of this product.
Desidrata o osmótica do jenipapo (Genipa americana L.)
Andrade Samara Alvachian Cardoso,Metri Juliana Cavalcante,Barros Neto Benício de,Guerra Nonete Barbosa
Ciência e Tecnologia de Alimentos , 2003,
Abstract: O processo de desidrata o osmótica foi aplicado ao Jenipapo (Genipa americana L.), para reduzir as perdas pós-colheita, diversificar o seu aproveitamento industrial e obter um produto com boas características organolépticas e boa estabilidade microbiológica. Os frutos foram adquiridos na feira livre de Afogados, na regi o metropolitana do Recife, nas condi es em que s o comercializados, subdivididos em cubos e submetidos a diversas condi es de processamento, segundo planejamento fatorial 23 de modo a determinar a influência das variáveis independentes: temperatura, tipo de a úcar e concentra o do agente osmótico sobre a perda de umidade, ganho de a úcar e redu o de peso. O processo foi complementado por secagem em estufa, com ventila o for ada a 60oC±5oC, por 3h±10', seguida do acondicionamento do produto em embalagem de polietileno e armazenamento à temperatura ambiente (28oC±3oC), por 90 dias. Os resultados demonstraram que: os produtos obtidos apresentaram significativa incorpora o de sólidos; nenhuma das respostas foi influenciada pelo tipo de a úcar empregado, diferentemente da concentra o do agente osmótico que além de refletir sobre todas elas, interagiu com a temperatura influindo sobre a perda de umidade; durante o armazenamento, os produtos apresentaram-se microbiologicamente estáveis, sem diferen as significativas, no que concerne às características organolépticas, embora os escores demonstrem uma preferência pelo produto obtido a partir de 60oBrix, 60oC e mistura de a úcar demerara e cristal. A elevada incorpora o de sólidos ocorrida aponta para necessidade de proceder à otimiza o do produto com vista a sua redu o.
Qualidade tecnológica de gr?os e farinhas de trigo nacionais e importados
Costa, Maria das Gra?as da;Souza, Evandro Leite de;Stamford, Tania Lúcia Montenegro;Andrade, Samara Alvachian Cardoso;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000100031
Abstract: wheat flour has a wide range of applications in the food industry, with an important economic and nutritional role in the human diet. it is known that the nutritional and technological aspects of wheat flour depend on the cultivation, harvesting, drying and storage conditions of the wheat grains used as raw material. this research aimed at analyzing the technological quality of samples of national and imported wheat grains, as well as of flour samples obtained from them. for this, physical-chemical (moisture, wet gluten, mineral content, falling number, hectoliter weight) and farinographic (water absorption, development time, stability) analyses were carried out. physical-chemical analyses showed significant differences (p < 0.05) in the mineral content, wet gluten and falling number of the imported and national grain samples, and also among the flour samples obtained from them. moisture was the only physical-chemical parameter that did not present a significant difference (p < 0.05) among the national and imported samples. imported wheat grains and their flours presented higher values for wet gluten (28.0-33.4 %) and falling number (322.33-428.33 seconds), when compared to the national samples. farinographic analyses showed a significant difference (p < 0.05) in water absorption, development time and stability among the national and imported wheat flour samples. moreover, the farinographic analyses presented noteworthy values for water absorption (54.43-59.30 %) and stability (10.0-24.75 minutes) for the imported wheat flours. these results showed a lower technological quality of the national wheat grains and flours studied, when compared to the imported samples, with a negative interference in their industrial use and economic value.
Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)
Padilha, Vivianne Montarroyos;Rolim, Priscilla Moura;Salgado, Silvana Magalh?es;Livera, Alda Souza;Andrade, Samara Alvachian Cardoso;Guerra, Nonete Barbosa;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000300026
Abstract: this study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. the following samples were prepared and analyzed: sample p (standard cake without yacon flour), sample a (20% of yacon flour), and sample b (40% of yacon flour). the quantitative descriptive analysis (qda) was used for the sensory analysis with 15 trained panelists who evaluated 9 sensory attributes (color, crumb structure, aroma, sweet taste, chocolate flavor, residual taste, humectancy, tenderness, and overall quality). the physical analysis of the cake was made by color characterization. the data were subjected to sensory analysis of variance anova and the duncan's test for comparison between the averages, at 5% level of significance. to verify the correlations between the samples and attributes, the principal components analysis (pca) was performed. in the pca, the sum of the principal components 1 and 2 was 83.3%, i.e., the variability between the samples was explained by these two components. the results showed that the addition of 40% of yacon flour resulted in higher scores for aroma (10.16), sweet taste (7.60), chocolate flavor (10.52), tenderness (11.44), and overall quality (11.64). with regard to the attribute crumb structure, there was no significant difference between the scores of cakes p, a, and b. regardless of the amount of yacon flour added, the sensory profile of the chocolate cakes was influenced. particularly, the cake with the highest content of yacon flour was attributed the highest scores.
Aproveitamento de subproduto industrial de óleos vegetais para produ??o de riboflavina por Candida guilliermondii DM 644
Pessoa, Maria de Lourdes Andrade;Andrade, Samara Alvachian Cardoso;Salgueiro, Alexandra Amorim;Stamford, Tania Lúcia Montenegro;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300027
Abstract: the ever growing production and consumption of industrialized foods have increased the concern about supplementation and enrichment of food with vitamins and minerals, attempting the replenishment of the possible losses during their production processes, mainly the hydrosoluble vitamins, more specifically b2 vitamin or riboflavin. a subproduct of vegetal oil refining and the microorganism candida guilliermondii dm 644 were used as the main substrate. the vitamin b2 was produced by the batch fermentation process using flasks with microorganism suspension, kept in orbital agitation, in the dark at 30°c for 24 hours. optimization of the riboflavina production was carried out using a fractional factorial design, to evaluate the effects of oil substrate concentration, nitrogen source, ph, orbital agitation velocity, phosphate source, and yeast extract and the possible interactions. the maximum value of riboflavin concentration was 19.12μg/ml. the most important factors for riboflavin production were oil substrate concentration and nitrogen source, while phosphate source and yeast extract did not stimulate riboflavin production. the best conditions to produce riboflavin by c. guilliermondii dm 644 were: oil substrate 10g/l, urea 2.5g/l and ph 5.0. the orbital agitation velocity (200 and 400rpm) did not interfere in the biotechnological process.
Características físicas, químicas e organolépticas de quipá (Tacinga inamoena, Cactaceae)
Souza, Andréa Carla Mendon?a de;Gamarra-Rojas, Guillermo;Andrade, Samara Alvachian Cardoso;Guerra, Nonete Barbosa;
Revista Brasileira de Fruticultura , 2007, DOI: 10.1590/S0100-29452007000200020
Abstract: provided that the opuntia fícus-indica is the main producer of fruit and forages, it has been the object of extensive research. besides, another species tacinga inamoena, native plant, which its fruit has been used as an alternative food source can also be found in the semi-arid northeastern region of brazil. however, this native plant had not been the object of any research yet. the aim of this work is to evaluate its industrial and nutritional potential through the organoleptic, physical, chemical characteristics, nutritional content and mineral composition. the quípa shows organoleptic characteristics similar to other fruit of the same gender. its edible portion, pulp and fleshy pericarp, corresponds to 62, 8% of the total fruit weight. as regard to chemical composition, the pulp differs significantly from the fleshy pericarp, the latter showing higher content of minerals among them calcium, magnesium and potassium with values of 587,04mg, 257,02mg and 318,01mg, respectively. the results showed that quípa is appropriate for consumption in natura and shows industrial potential.
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