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Search Results: 1 - 10 of 8009 matches for " Solange Guidolin;Sousa "
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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.
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.
Disponibilidade de ferro, digestibilidade de proteína e teor de β-caroteno em formulados alternativos de baixo custo para alimenta??o enteral de idosos
Calheiros, Karina de Oliveira;Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100006
Abstract: the aim of this study was to develop alternative formulas for elderly enteral feeding using conventional foods from food staples distributed in the city of piracicaba-sp. the foods used in the formulas were: corn meal, soybean oil, rice, beans, pasta, sardine, powder milk, corn starch, eggs, textured soy protein, cabbage, and carrot. chemical analyses (centesimal composition, protein digestibility, iron determination, iron dialyses in vitro, β-carotene determination, anti-nutritional factors - tannins, and phytate) and cost analyses were carried out. the results were analyzed statistically using the tukey test and regression. liquid formulas presented better nutritional and economical viability. according to the elderly clinical needs, two alternatives are suggested among the liquid formulas tested. formula f3 for its iron availability, quantity of β-carotene, and digestibility and formula f4 for is for the total calorie distribution of macronutrients as well as for having a higher number of calories. the formulas achieved 20% adequacy when two servings of 250 ml/day (powder or liquid) were ingested.
Ascorbic acid and pectin in different sizes and parts of citric fruits
Ywassaki, Larissa Akemi;Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000200007
Abstract: citric fruits - in natura, as frozen pulp or even as juice - are one of the most important brazilian exportation products. they are a source of ascorbic acid - a potent antioxidant, and pectin, which is used in the food industry and is an important dietary fiber. this project aims to quantify ascorbic acid and pectin contents in citric fruits, commercial oranges and tangerines, comparing them in sizes and varieties. ascorbic acid amount was measured in juice comparing sizes, varieties and storage conditions, using a tritimetric method with 2.6-dichlorobenzenoindophenol indicator. total and soluble pectin in each part of the fruits (peel, albedo, pulp and juice) were quantified using the polygalacturonic acid as a standard. differences were found between the sizes. the highest content of vitamin c was found in the oranges (bahia variety). comparing the storage temperatures, the biggest loss was at room temperature. albedo presented the highest content of pectin in all fruits. in juice, the total and soluble pectin contents increased as fruits size decreased. oranges and tangerines differed in the amount of pectin
Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications
Martini, Fabiana Cristina Camargo;Canniatti-Brazaca, Solange Guidolin;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000200009
Abstract: the objective of this work was to verify the availability of iron in the presence of vitamin a as components of foods and in combinations with medicines. the iron available was measured in the presence of vitamin a in foods - common bean (b), beef liver (li) and carrot (c) - and medicines - fer-in-sol? (fer) (mead johnson), arovit? (a) (roche) and neutrofer? (n) (sigma pharma) - as well as in combinations of both. β-carotene, vitamin a, total iron, heme and non heme iron, percentage of dialyzable iron and amount of dialyzable iron was determined. vitamin a and β-carotene had a positive effect on the percentage of iron dialysis. carrot and liver had a better percentage of dialyzable iron than their respective medicine at similar concentrations. therefore, we can conclude that there has been an influence of vitamin a over the dialysis of iron, being the mixtures containing liver the ones which achieved the highest concentrations of dialyzable iron, and also that, according to the amounts needed to obtain the daily recommended intake of iron, they are good for consumption.
Cor, betacaroteno e colesterol em gema de ovos obtidos de poedeiras que receberam diferentes dietas
Biscaro, Luciana Marino e;Canniatti-Brazaca, Solange Guidolin;
Ciência e Agrotecnologia , 2006, DOI: 10.1590/S1413-70542006000600014
Abstract: egg is a nutritional complete food, and content significant quantity of nutrients. for the consumers, the food quality is related with validity date of product and with sensorial characteristics, like yolk color and hull. few studies were done in brazil about utilization of colorfull agents and theirs effects in yolk color and chemical quality of egg compounds. the objective of this research was related different feeds with the color, beta-carotene and cholesterol amount of egg yolk. eggs were caught of laying hens that received 4 feed types. the color measure was done by minolta colorimeter, beta-carotene separated by column and spectrophotometer and cholesterol separated with chloroform and measured by colorimetric method. the results showed that there is not a relation between the color an increase of beta-carotene amount in the yolks, but feed altered the yolk color. cholesterol amount was different (p<0,05) between treatments 1 and 3. the different feeds of laying hens altered color, but it did not relate with beta-carotene. the cholesterol in the yolk altered too.
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