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Search Results: 1 - 10 of 598179 matches for " GON?ALVES Lireny A.G. "
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Modifica??o por via enzimática da composi??o triglicerídica do óleo de piqui (Caryocar brasiliense Camb)
Facioli, Nara Lúcia;Gonalves, Lireny A.G.;
Química Nova , 1998, DOI: 10.1590/S0100-40421998000100003
Abstract: piqui (caryocar brasiliense camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride. stearic acid incorporation was determined by hplc, based on the quantification of the principal triglycerides (pop, pos e sos) found in cocoa butter. the proposed process was feasible with a reaction time of 240 minutes with 10% of lipozyme at 70oc and substract weight ratio of 0,33 (stearic acid:piqui oil).
Modifica o por via enzimática da composi o triglicerídica do óleo de piqui (Caryocar brasiliense Camb)
Facioli Nara Lúcia,Gonalves Lireny A.G.
Química Nova , 1998,
Abstract: Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride. Stearic acid incorporation was determined by HPLC, based on the quantification of the principal triglycerides (POP, POS e SOS) found in cocoa butter. The proposed process was feasible with a reaction time of 240 minutes with 10% of Lipozyme at 70oC and substract weight ratio of 0,33 (stearic acid:piqui oil).
Caracteriza??o sensorial de amêndoas de castanha-de-caju fritas e salgadas
LIMA, Janice R.;SILVA, Maria Aparecida A. P. da;GONALVES, Lireny A.G.;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000100022
Abstract: shelled, roasted and salted cashew nut kernels were packaged in three different flexible materials (pp/pe= polypropylene / polyethylene; petmet/pe= metallized polyethylene terephthalate / polyethylene; pet/al/ldpe= polyethylene terephthalate / aluminum foil / low density polyethylene ), with different barrier properties. kernels were stored for one year at 30° c and 80% relative humidity. quantitative descriptive sensory analysis (qda) were performed at the end of storage time. descriptive terms obtained for kernels characterization were brown color, color uniformity and rugosity for appearance; toasted kernel, sweet, old and rancidity for odor; toasted kernel, sweet, old rancidity, salt and bitter for taste, crispness for texture. qda showed that factors responsible for sensory quality decrease, after one year storage, were increase in old aroma and taste, increase in rancidity aroma and taste, decrease in roasted kernel aroma and taste, and decrease of crispness. sensory quality decrease was higher in kernels packaged in pp/pe.
Caracteriza o sensorial de amêndoas de castanha-de-caju fritas e salgadas
LIMA Janice R.,SILVA Maria Aparecida A. P. da,GONALVES Lireny A.G.
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Amêndoas de castanha-de-caju fritas e salgadas foram acondicionadas em três embalagens flexíveis (PP/PE=polipropileno/polietileno; PETmet/PE= polietileno tereftalato metalizado/polietileno; PET/Al/PEBD= polietileno tereftalato/alumínio/polietileno de baixa densidade) com diferentes propriedades de barreira ao vapor de água e ao oxigênio. As amêndoas foram armazenadas durante 1 ano, a 30° C e 80% de umidade relativa. No final do período de 1 ano de armazenamento, realizou-se análise sensorial descritiva quantitativa (ADQ). Os termos descritivos levantados para caracteriza o sensorial das amêndoas foram, para aparência: cor torrada, uniformidade de cor e rugosidade; para aroma: castanha torrada, doce, ran o e velho; para sabor: castanha torrada, doce, ran o, velho, sal e amargo; para textura: crocancia. Observou-se que os fatores mais diretamente responsáveis pela perda de qualidade sensorial das amêndoas de castanha-de-caju foram desenvolvimento de aroma e sabor de velho e de ran o, perda de sabor e aroma de castanha torrada e perda de crocancia. Após o período de armazenamento, estes fatores foram observados com maior intensidade nas amêndoas embaladas em PP/PE.
Trypanosoma cruzi: susceptibility to chemotherapy with benznidazole of clones isolated from the highly resistant Colombian strain
Camandaroba, Edson L.P.;Reis, Eliana A.G.;Gonalves, Marilda S.;Reis, Mitermayer G.;Andrade, Sonia G.;
Revista da Sociedade Brasileira de Medicina Tropical , 2003, DOI: 10.1590/S0037-86822003000200002
Abstract: the present investigation was performed to evaluate the susceptibility of seven clones isolated from the highly resistant colombian strains, prototype of biodeme type iii. seven clones previously obtained, showed a phenotypic homogeneity and high similarity with the parental strain. eight groups of 30 mice were inoculated with one of seven clones or the parental strain; 20 were treated with benznidazole (100mg/kg/day) and 10 were untreated controls. cure evaluations were done by parasitological and serological tests and pcr. cure rates varied from 0% (null) to 16.7%. correlation between positivity of parasitological and serological tests with positive pcr reached 37%. the results demonstrated the high resistance of the clones, suggesting the predominance of a highly resistant principal clone in this strain. the findings apparently indicate that the possibility of cure is minimal for patients infected with this biodeme; a fact that could affect the control of chagas' disease through treatment of chronically infected people.
Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics
Ribeiro, A. P. B.,Corrêa Basso, R.,Gonalves, L. A.G.,Gioielli, L. A.
Grasas y Aceites , 2012, DOI: 10.3989/gya.069111
Abstract: The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions. En este trabajo se presenta el comportamiento de la microestructura y la cristalización de mantecas de cacao representativas de las mezclas industriales, y de la manteca de cacao original de tres regiones geográficas diferentes de Brasil. Las muestras se evaluaron de acuerdo a la microestructura, la cinética de cristalización y el comportamiento polimórfico. La evaluación de estos parámetros nos permite establecer relaciones entre la composición química y el comportamiento de la cristalización de las muestras, así como las diferencias sobre la adecuación del potencial tecnológico e industrial para su aplicación en las regiones tropicales.
Parametros de fermenta??o de silagens de cana-de-a?úcar submetidas a diferentes tratamentos
Castro Neto, A.G.;Molina, L.R.;Gonalves, L.C.;Jayme, C.G.;
Arquivo Brasileiro de Medicina Veterinária e Zootecnia , 2008, DOI: 10.1590/S0102-09352008000500017
Abstract: the values of dry matter (dm), ph, amoniacal nitrogen/total nitrogen (n-nh3/nt), organic acids, and ethanol of sugar cane silages were determined using a randomized blocks design. the treatment were: no addtitive (control); 0.5% urea (u); 0.5% zeolite (z); 0.5% urea plus 0.5% zeolite (u+z); bio max? (ibb), and silobac? (ibs). silages were analyzed on the 56th day after ensiling. the u and u+z treatments showed high latic acid concentrations in relation to control, respectively 8.9 and 4.7g%. the average ethanol contents of the treated silages were similar to control, respectively 12.4 and 12.9g%, suggesting no reduction of the alcoholic fermentation process in treated materials. additives used in this experiment did not enhance the qualitative parameters of the silages except for urea treated silages. it was concluded that the beneficial effect of urea on the quality of the sugar cane silages in the conditions of this experiment is limited, not suppressing the occurrence of the alcoholic fermentation process in the material.
Trypanosoma cruzi: susceptibility to chemotherapy with benznidazole of clones isolated from the highly resistant Colombian strain
Camandaroba Edson L.P.,Reis Eliana A.G.,Gonalves Marilda S.,Reis Mitermayer G.
Revista da Sociedade Brasileira de Medicina Tropical , 2003,
Abstract: The present investigation was performed to evaluate the susceptibility of seven clones isolated from the highly resistant Colombian strains, prototype of Biodeme Type III. Seven clones previously obtained, showed a phenotypic homogeneity and high similarity with the parental strain. Eight groups of 30 mice were inoculated with one of seven clones or the parental strain; 20 were treated with benznidazole (100mg/kg/day) and 10 were untreated controls. Cure evaluations were done by parasitological and serological tests and PCR. Cure rates varied from 0% (null) to 16.7%. Correlation between positivity of parasitological and serological tests with positive PCR reached 37%. The results demonstrated the high resistance of the clones, suggesting the predominance of a highly resistant principal clone in this strain. The findings apparently indicate that the possibility of cure is minimal for patients infected with this biodeme; a fact that could affect the control of Chagas' disease through treatment of chronically infected people.
Screening of antibacterial extracts from plants native to the Brazilian Amazon Rain Forest and Atlantic Forest
Suffredini I.B.,Sader H.S.,Gonalves A.G.,Reis A.O.
Brazilian Journal of Medical and Biological Research , 2004,
Abstract: More than 20% of the world's biodiversity is located in Brazilian forests and only a few plant extracts have been evaluated for potential antibacterial activity. In the present study, 705 organic and aqueous extracts of plants obtained from different Amazon Rain Forest and Atlantic Forest plants were screened for antibacterial activity at 100 μg/ml, using a microdilution broth assay against Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa and Escherichia coli. One extract, VO581, was active against S. aureus (minimum inhibitory concentration (MIC) = 140 μg/ml and minimal bactericidal concentration (MBC) = 160 μg/ml, organic extract obtained from stems) and two extracts were active against E. faecalis, SM053 (MIC = 80 μg/ml and MBC = 90 μg/ml, organic extract obtained from aerial parts), and MY841 (MIC = 30 μg/ml and MBC = 50 μg/ml, organic extract obtained from stems). The most active fractions are being fractionated to identify their active substances. Higher concentrations of other extracts are currently being evaluated against the same microorganisms.
Características de fermenta??o da silagem de cana-de-a?úcar tratada com uréia, zeólita, inoculante bacteriano e inoculante bacteriano/enzimático
Ferreira, D.A.;Gonalves, L.C.;Molina, L.R.;Castro Neto, A.G.;Tomich, T.R.;
Arquivo Brasileiro de Medicina Veterinária e Zootecnia , 2007, DOI: 10.1590/S0102-09352007000200024
Abstract: the characteristics of fermentation of sugarcane (rb72454) submitted to the treatments control; 0.5% urea; 0.5% zeolita; 0.5% urea and 0.5% zeolita; commercial bacterial inoculant and commercial bacterial/enzymatic inoculant were studied. the material stored in silos was opened on 1, 3, 5, 7, 14, 28 and 56 days of fermentation and was analysed for grades of ms, soluble carbohydrates, pb, nnh3/nt, ph, fdn, fda, cellulosis, hemicellulosis, lignin and divms. the reduction of the ms content of the silos was observed, with average of 21.1% compared to the original material (28.7%). the concentration of carbohydrates soluble on the original material was 19.7% and, after 56 days of fermentation, it was 0.92%. the concentration of pb in the control silage and treated with zeolita, commercial bacterial inoculant and commercial bacterial/enzymatic inoculant varied between 2.1% and 3.1% and in thoses that received urea and urea+zeolita was 8.4%. the grades of nnh3/nt were lower than 10% in the control silage and treated with zeolita, commercial bacterial inoculant and commercial bacterial/enzymatic inoculant. however, they were 30.4% and 31.1% in the silage with urea and urea+zeolita, respectively. on the first day of fermentation, the ph presented average of 3.75. after 56 days of fermentation, the concentration of fdn, fda, cellulosis and hemicellulosis increased, presenting averages considering the treatments of 68.6%, 39.6%, 34.5% and 29.1%, respectively. the coefficient of divms reduced with the fermentation, in all the evaluated treatments, being of 57.6% in the original material and averaging 47.6% in the silages.
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