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Search Results: 1 - 10 of 151140 matches for " Jullyana B. Freitas "
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Baru almonds from different regions of the Brazilian Savanna: Implications on physical and nutritional characteristics  [PDF]
Ludmila P. Czeder, Daniela C. Fernandes, Jullyana B. Freitas, Maria Margareth V. Naves
Agricultural Sciences (AS) , 2012, DOI: 10.4236/as.2012.35090
Abstract: While some reports show that physical characteristics of the baru fruits (Dipteryx alata Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composition of baru almonds from different trees from the same Savanna area. It is unknown, however, whether the Savanna’s region influences the nutritional quality of this native almond. Thus, we evaluated the influence of East, Southeast and West regions of the Brazilian Savanna on physical characteristics, nutrient composition and protein quality of the baru almond. Chemical composition and amino acid profile were analyzed, and Amino Acid Score (AAS), Net Protein Ratio (NPR), and Protein Digestibility–Corrected Amino Acid Score (PDCAAS) were estimated. The physical characteristics significantly differed within but not among regions. The protein (310 g kg-1), lipid (410 g·kg-1), fiber (120 g·kg-1) and calcium (1,300 mg·kg-1) contents of baru almonds were high, with significant differences among regions for insoluble fiber content (94.3 - 128.3 g·kg-1) and amino acid profile (AAS = 77% - 89%). The relative NPR (RNPR) values were similar among regions (mean value of RNPR = 71%), and the PDCAAS values ranged from 65 to 73%. The region of the Brazilian Savanna influences the fiber and amino acid profiles, but not the total content of nutrients, the protein quality and the physical characteristics of the native baru almonds. The baru almond is a potential food as source of complementary protein for healthy diets and as a nutritious raw material for various food systems.
Edible Seeds and Nuts Grown in Brazil as Sources of Protein for Human Nutrition  [PDF]
Jullyana B. Freitas, Daniela C. Fernandes, Ludmila P. Czeder, Jean Carlos R. Lima, Amanda G. O. Sousa, Maria Margareth V. Naves
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.36114
Abstract: Edible seeds and nuts can contribute to an adequate intake of protein, particularly in vegetable-based diets. However, there are relatively few reports with insufficient data regarding the protein quality of these foods, especially of edible seeds and nuts from Brazil. The aim of this study was to investigate the chemical composition and in vivo protein quality of two edible seeds (baru almond and peanut) and two nuts (Brazil nut and cashew nut) grown in Brazil. The proximate composition and the amino acid profile were analyzed. The true protein digestibility and the protein quality of these foods were evaluated by bioassay with male weanling Wistar rats over a period of 14 days, and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) was estimated. Edible seeds and nuts presented high contents of proteins (16.3 to 32.3 g/100g), lipids (42.7 to 57.9 g/100g) and dietary fibers (6.5 to 14.3 g/100g). Lysine was found to be the limiting amino acid in baru almond, peanut and Brazil nut, which had amino acid scores ranging from 71% to 76%. Cashew nut had no limiting amino acid. These foods showed high protein digestibility (around 90%) except for baru almond (75%), and their PDCAAS values varied significantly (57%, for baru almond, and 90%, for cashew nut). The edible seeds and nuts grown in Brazil provide a high density of energy and nutrients and they can be used as complementary sources of proteins.
Composi??o química de nozes e sementes comestíveis e sua rela??o com a nutri??o e saúde
Freitas, Jullyana Borges;Naves, Maria Margareth Veloso;
Revista de Nutri??o , 2010, DOI: 10.1590/S1415-52732010000200010
Abstract: this systematic review compares the chemical composition among different types of nuts and edible seeds with regard to nutrients and other bioactive compounds and relates this composition to nutrition and health. this literature review was based on biological abstracts, cab abstracts, food science and technology abstracts, medline and lilacs, in accordance with the following selection criteria: original research articles published in the last five years in brazilian or international journals in the fields of food science, medicine i and medicine ii, indexed in the institute for scientific information. the articles were analyzed according to pre-established quality criteria. true nuts (almonds, hazelnuts, chestnuts, cashew nuts, brazil nuts, macadamia nuts, walnuts and pistachios) and edible seeds (peanuts and baru almonds) are good sources of lipids and proteins. the lipid fractions are composed especially of oleic (c18:1) and linoleic (c18:2) fatty acids, with emphasis on the ω-6 to ω-3 relation in macadamia, walnut, chestnut and baru almond, whose profiles favor the reduction of cardiovascular disease risk. their proteins present an amino acid profile that meets the requirements of school children and contain more sulfur-containing amino acids than legumes such as beans. these nuts and edible seeds are also good sources of phytoesterols, mainly β-sitosterol; minerals, particularly calcium, iron, zinc, selenium and potassium; tocopherols, especiallyα-tocopherol; and insoluble fiber. these nutrient-dense foods contain bioactive substances that maximize their beneficial health effects and, for this reason, their study and consumption should be encouraged.
Preferência hospedeira do parasitoide de ovos Trichogramma pretiosum
Siqueira, Jullyana Rodrigues;Bueno, Regiane Cristina Oliveira de Freitas;Bueno, Adeney de Freitas;Vieira, Simone Silva;
Ciência Rural , 2012, DOI: 10.1590/S0103-84782011005000156
Abstract: the success of trichogramma spp. releases in biological control programs relies upon the knowledge of the parasitoid bio-ecological characteristics and the parasitoid interaction with the target pest. therefore, this research aimed to evaluate t. pretiosum host preference among eggs of s. frugiperda, s. albula, s. eridania, a. gemmatalis, p. includens, d. saccharalis and a. kuehniella. polyethylene cages were set to test host preference of t. pretiosum comparing each two groups of host species. the evaluated parameter was parasitism (%) and parasitoid emergence (%). t. pretiosum females parasitized preferably a. kuehniella eggs. however, in the bioassay with a. gemmatalis x p. includens and d. saccharalis x s. frugiperda there was no difference in the parasitism. then, in the free choice test, in the absence of the host in which the parasitoid was reared (a. kuehniella), t. pretiosum shows no host preference indicating the existence of pre-imaginal conditioning acquired during larval development. the parasitism viability results were variable among the different tested hosts.
GABIROBA JELLY: EVALUATION OF ACCEPTABILITY AND PHYSICAL AND CHEMICAL CHARACTERISTICS GELéIA DE GABIROBA: AVALIA O DA ACEITABILIDADE E CARACTERíSTICAS FíSICAS E QUíMICAS
Jullyana Borges de Freitas,Thalita Lin Netto Candido,Mara Reis Silva
Pesquisa Agropecuária Tropical , 2008, DOI: 10.5216/pat.v38i2.4172
Abstract: Gabiroba is a native fruit from the Brazilian Cerrado, characterized by a high productivity rate and good acceptance by the local population. The objective of this experiment was to evaluate the physical and chemical characteristics of the gabiroba jelly, with positive results in sensory data, during 180 days of storage. The jellies were formulated with the following ratios of gabiroba pulp: sugar 50 : 50, minimum 65% of soluble solids, 0.5% of pectin and increasing proportions of citric acid (0 to 1.5%). The jellies with acceptable sensory attributes and higher purchase intention level were stored at room temperature and monthly evaluated, until 180 days of storage, for physical and chemical characteristics (moisture, pH, titrable acidity and soluble solids). The jellies containing 1.0 and 1.5% of citric acid were considered acceptable (scores higher or equal to 6.0), concerning the sensory characteristics of flavor, aroma, texture (global acceptance), and appearance. The proportions of soluble solids and titrable acidity increased and the pH decreased, according to the storage time. Gabiroba jellies with adequate chemical characteristics and acceptable sensory attributes may be prepared with 0.5% of pectin and addition of 1.0% and 1.5% of citric acid. KEY-WORDS: Gabiroba; jelly; sensory analysis; hysicochemical analysis. A gabiroba é um fruto nativo do Cerrado brasileiro, com alta produtividade e boa aceita o pela popula o local. Este trabalho teve por objetivo avaliar as características físicas e químicas da geléia de gabiroba, consideradas aceitas na análise sensorial, durante 180 dias de armazenamento. As geléias foram formuladas com as seguintes propor es de polpa de gabiroba: a úcar 50 : 50, mínimo de 65% de sólidos solúveis, 0,5% de pectina e teores crescentes de ácido cítrico (0-1,5%). As geléias com aceitáveis atributos sensoriais e bom nível de inten o de compra foram armazenadas a temperatura ambiente e avaliadas quanto às características físicas e químicas (umidade, pH, acidez titulável e sólidos solúveis), mensalmente, até 180 dias de armazenamento. As geléias com 1,0% e 1,5% de ácido cítrico foram consideradas aceitas (escores maiores ou iguais a 6,0), quanto às características sensoriais de sabor, aroma, textura (aceita o global) e aparência. Os teores de sólidos solúveis e acidez titulável aumentaram e o pH reduziu com o tempo de armazenamento. Geléias de gabiroba com características químicas adequadas e boa aceitabilidade podem ser elaboradas com 0,5% de pectina e adi o de 1,0% e 1,5% de ácido cítrico. PALAVRAS-CHAVE: Gabiroba; g
GELéIA DE GABIROBA: AVALIA O DA ACEITABILIDADE E CARACTERíSTICAS FíSICAS E QUíMICAS
Jullyana Borges de Freitas,Thalita Lin Netto Candido,Mara Reis Silva
Pesquisa Agropecuária Tropical , 2008,
Abstract: A gabiroba é um fruto nativo do Cerrado brasileiro, comalta produtividade e boa aceita o pela popula o local. Estetrabalho teve por objetivo avaliar as características físicas equímicas da geléia de gabiroba, consideradas aceitas na análisesensorial, durante 180 dias de armazenamento. As geléias foramformuladas com as seguintes propor es de polpa de gabiroba:a úcar 50 : 50, mínimo de 65% de sólidos solúveis, 0,5% depectina e teores crescentes de ácido cítrico (0-1,5%). As geléiascom aceitáveis atributos sensoriais e bom nível de inten o decompra foram armazenadas a temperatura ambiente e avaliadasquanto às características físicas e químicas (umidade, pH, acideztitulável e sólidos solúveis), mensalmente, até 180 dias dearmazenamento. As geléias com 1,0% e 1,5% de ácido cítricoforam consideradas aceitas (escores maiores ou iguais a 6,0),quanto às características sensoriais de sabor, aroma, textura(aceita o global) e aparência. Os teores de sólidos solúveis eacidez titulável aumentaram e o pH reduziu com o tempo dearmazenamento. Geléias de gabiroba com características químicasadequadas e boa aceitabilidade podem ser elaboradas com 0,5%de pectina e adi o de 1,0% e 1,5% de ácido cítrico.
Fra??o gérmen com preicarpo de milho na alimenta??o humana: qualidade nutricionl e aplica??o tecnológica
Castro, Maiza Vieira Le?o de;Mendon?a, Aline Luiz de;Santos, Grazielle Gebrim;Froes, Luciana de Oliveira;Freitas, Jullyana Borges de;Naves, Maria Margareth Veloso;
Pesquisa Agropecuária Tropical , 2011, DOI: 10.5216/pat.v41i2.9659
Abstract: the germ fraction with maize pericarp (gmp), obtained from the degermination of this cereal, presents a high nutrient density, however, it is underused as food. therefore, the objective of this study was to develop cookies enriched with gmp, in order to evaluate their acceptability and determine their centesimal composition. the gmp fraction was added to the formulations, in the proportion of 40% and 50%, in replacement of wheat flour and cassava starch. centesimal composition analyses were performed for both the gmp fraction and cookies. all cookies were accepted, in relation to global acceptance, however, only the cookie with 40% replacement of wheat flour and cassava starch by gmp was accepted, concerning appearance. the gmp fraction showed high levels of lipids (18%) and total dietary fiber (29%), and considerable protein content (12%). significant differences were observed in the protein content of the cookie with 50% replacement of wheat flour and cassava starch by gmp (7.76 g 100g-1, in relation to the control and the cookie with 40% replacement (6.76 g 100g-1and 6.88 g 100g-1 respectively). the gmp fraction increased the dietary fiber content, did not change the lipids concentration, and reduced the energy value of cookies. the use of germ fraction with maize pericarp in food products allows the increase of their dietary fiber content and the decrease of their energy value.
Limites do exercício do direito de recusa ao trabalho em condi??es de risco grave e iminente
Freitas, Nilton B. B.;
Gest?o & Produ??o , 1994, DOI: 10.1590/S0104-530X1994000100005
Abstract: the right to refuse to work under serious dangerous conditions was introduced in the constitutions of sao paulo and rio de janeiro states in 1989. the impact of these measures did not reach public knowledge. it was not an expression of its uselessness. it seems to be the result of an unequal work relationship that, in the last instance, difficultates the worker usufruct of his rights gained in a hard process.
Associa??o entre desnutri??o em crian?as moradoras de favelas, estado nutricional materno e fatores socioambientais
Silveira, Kátia B. R.;Alves, Jullyana F. R.;Ferreira, Haroldo S.;Sawaya, Ana L.;Florêncio, Telma M. M. T.;
Jornal de Pediatria , 2010, DOI: 10.1590/S0021-75572010000300009
Abstract: objective: to investigate the association of malnutrition in children living in substandard settlements (slums) of maceió, al, brazil, with maternal nutritional status and environmental conditions. methods: cross-sectional study involving a probability sample of 2,075 mothers (18 to 45 years) and their children (4 months to 6 years), living in the slums of the city of maceió. first, we conducted a cluster analysis with the purpose of choosing the settlements and the administrative region of the city of maceió with the lowest human development index. after this analysis, the 7th administrative region was designated for the study, including its 23 substandard settlements. socioeconomic, demographic, anthropometric, and maternal and child health data were collected by means of household survey. the statistical analysis included the odds ratio of a child to be malnourished, and the univariate regression was used to check which maternal variables were associated with this malnutrition. results: chronic malnutrition (-2 standard deviations/height for age) was found in 8.6% of children and was associated with mother's age and educational level, type of residence, number of rooms, flooring, water supply, and low birth weight (< 2,500 g) in children aged < 24 months. we also found an association between child malnutrition and maternal height. such association was not observed regarding body mass index. conclusions: the high prevalence of malnutrition observed in these settlements was related to social and environmental conditions and short maternal height, who had weight deficit or weight excess.
Resenha: trabalho em transi o, saúde em risco
Carneiro Thiago Lopes,Carvalho Jullyana Lemes di
Psicologia: Teoria e Pesquisa , 2003,
Abstract:
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