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Search Results: 1 - 10 of 226853 matches for " Lúcio Cardozo Filho "
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Physical and chemical characteristics studies during the processing of soybean used in monogastric feeding Estudos das características físicas e químicas durante o processamento da soja integral utilizada na alimenta o de monogástricos
Daniel Mantovani,Lúcio Cardozo Filho,Marcos Lúcio Corazza
Semina : Ciências Agrárias , 2011,
Abstract: This study was aimed of evaluating the processing of full fat soybean, collected after the reactor exit vacuum. It was collected a total of 10 samples of the final product, classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. Analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. It was verified that the sample of normal whole grains presented crude protein, soluble protein, humidity and urease values similar (P < 0.05) to the total sample of deactivated soybean. However, the bromatological analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. Burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It can be concluded that normal whole grains and normal broken grains samples constitute the biggest part (90%) of the total sample of full fat soybean and have adequate soluble protein and urease values for the use in poultry and pig feeds. The remaining samples are not of great importance to soybean quality due to the low participation in the total sample. Also, according to the results obtained, it can be infered that grinding soybean grain before deactivation can improve processing and obtain more uniform soluble protein and urease values and higher yield to digestors (capacity/hour). Este estudo objetivou avaliar o processamento da soja integral, coletada após saída do reator a vácuo. Foram coletadas um total de 10 amostras do produto final, classificadas em 6 grupos: amostra gr os total, inteiros estragados, inteiros queimados, quebrados normais e gr os quebrados queimados. As análises foram realizadas baseadas nos controles de qualidade como: umidade, proteína bruta, proteína solúvel e urease. Verificou-se que a amostra de gr os inteiros normais apresentou valores de proteína bruta, proteína solúvel (Psol), umidade e urease semelhantes (P <0 ,05) à amostra total da soja desativada. No entanto, os resultados das análises bromatológicas encontrados para o gr o inteiro normal foram, em sua maioria, diferentes (P < 0,05) daqueles encontrados para as demais amostras avaliadas. Os gr os quebrados queimados tiveram menor (P < 0,05) valor de umidade, proteína bruta, Psol, Urease em rela o aqueles obtidos para o gr o inteiro normal. Concluiu-se que as amostras de gr os inteiros normais e gr os quebrados normais constituem a maior parte (90%) da parcela
Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
Daniel Mantovani,Marcos Lúcio Corazza,Lúcio Cardozo Filho,Silvio Claudio da Costa
Revista Brasileira de Pesquisa em Alimentos , 2012,
Abstract: Extrusion is a process in which the soybean is plasticized and baked through a process combination that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.
The use of HPLC identification and quantification of isoflavones content in samples obtained in pharmacies = O uso do HPLC na identifica o e quantifica o dos teores de isoflavonas em amostras obtidas de farmácias de manipula o = O uso do HPLC na identifica o e quantifica o dos teores de isoflavonas em amostras obtidas de farmácias de manipula o
Daniel Mantovani,Lúcio Cardozo Filho,Leonilda Correia Santos,Vera Lúcia Ferreira de Souza
Acta Scientiarum : Biological Sciences , 2011,
Abstract: Nowadays, there is a great interest in the research and the production of functional foods, such as isoflavones. Which present proven action on the prevention of health problems, such as cancer and cardiovascular diseases. Considering the importance of soybeansupplements standardization, this study aimed identifying and quantifying the isoflavones in products sold at different pharmacies. Isoflavones samples were acquired in six different pharmacies specialized in the production of phytotherapic medications. The isoflavones were extracted, quantified and identified in HPLC. None of the samples, from different pharmacies, presented the isoflavones content presented on the label, i.e., 20 mg. In relation to the isoflavones profile, the highest levels found were of daidzein, with up to 66.8 } 0.09 êg, being the lowest levels the ones of genistein. It is necessary, therefore, the adoption of methods for thestandardization and characterization of the raw materials used by different pharmacies. It would assure the isoflavones content, once they are essential for the effects prescribed by the professionals in the medical area. O uso do HPLC na identificacao e quantificacao dos teores de isoflavonas em amostras obtidas de farmacias de manipulacao. Atualmente ha um grande interesse na pesquisa e producao de alimentos funcionais, como as isoflavonas, que apresentam comprovada acao na prevencao de males, como o cancer e as doencas cardiovasculares. Considerando a importancia da padronizacao dos suplementos de soja,o objetivo do presente estudo foi de identificar e quantificar as isoflavonas em produtos comercializados em diferentes farmacias de manipulacao. Amostras de isoflavonas foram adquiridas em seis diferentes farmacias especializadas em manipulacao de fitoterapicos. As isoflavonas foram extraidas, identificadas e quantificadas em CLAE. Nenhuma das amostras, das diferentes farmacias de manipulacao, apresentou os teores de isoflavonas indicado no rotulo, ou seja, 20 mg. Quanto ao perfil de isoflavonas, os maiores teores encontrados nas amostras foi de daidzeina com ate 66,8 } 0,09 êg, e os menores de genistina. Sendo assim, e necessario que sejam adotados metodos de padronizacao e caracterizacao das materias-primas utilizadas nasdiferentes farmacias de manipulacao. Assegurando os teores de isoflavonas, os quais sao imprescindiveis para os efeitos prescritos pelos profissionais da area medica.
THE GENERALIZED MAXIMUM LIKELIHOOD METHOD APPLIED TO HIGH PRESSURE PHASE EQUILIBRIUM
CARDOZO-FILHO, Lúcio;STRAGEVITCH, Luiz;WOLFF, Fred;MEIRELES, M. Angela A.;
Ciência e Tecnologia de Alimentos , 1997, DOI: 10.1590/S0101-20611997000400026
Abstract: the generalized maximum likelihood method was used to determine binary interaction parameters between carbon dioxide and components of orange essential oil. vapor-liquid equilibrium was modeled with peng-robinson and soave-redlich-kwong equations, using a methodology proposed in 1979 by asselineau, bogdanic and vidal. experimental vapor-liquid equilibrium data on binary mixtures formed with carbon dioxide and compounds usually found in orange essential oil were used to test the model. these systems were chosen to demonstrate that the maximum likelihood method produces binary interaction parameters for cubic equations of state capable of satisfactorily describing phase equilibrium, even for a binary such as ethanol/co2. results corroborate that the peng-robinson, as well as the soave-redlich-kwong, equation can be used to describe phase equilibrium for the following systems: components of essential oil of orange/co2.
ESTUDO DO PROCESSO DA EXTRA??OSUPERCRíTICA DE óLEOS ESSENCIAIS DE PRODUTOS NATURAIS
CARDOZO-FILHO, Lúcio;FERRUA, Fabiana Queiroz;MEIRELES, M. Angela A.;
Ciência e Tecnologia de Alimentos , 1997, DOI: 10.1590/S0101-20611997000400021
Abstract: the desterpenation of the orange essential oil is a concern of the citric industry. the process consists of concentrating the oxygenated components of the oil which are the substances responsible for the oil flavor and aroma, by reducing the terpenic fraction that easily degrades promoting the formation of compounds with undesirable flavors and aroma. this fraction rich in oxygenated substances can be used as an additive in the food industry. one of the methods for concentration of oxygenated compounds is the adsorption of the oil in silica gel, followed by desorption with pressurized carbon dioxide. this process allows to obtain a product more concentrated on oxygenated compounds than conventional methods. in this work the diffusion model in solid applied to a fixed-bed was used, with the analytic solution proposed by rosen in 1952, to model the process of desorption of orange essential oil from a silica gel bed with supercritical carbon dioxide.
HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
CARDOZO-FILHO, Lúcio;WOLFF, Fred;MEIRELES, M. Angela A.;
Ciência e Tecnologia de Alimentos , 1997, DOI: 10.1590/S0101-20611997000400027
Abstract: this work describes a method to predict the solubility of essential oils in supercritical carbon dioxide. the method is based on the formulation proposed in 1979 by asselineau, bogdanic and vidal. the peng-robinson and soave-redlich-kwong cubic equations of state were used with the van der waals mixing rules with two interaction parameters. method validation was accomplished calculating orange essential oil solubility in pressurized carbon dioxide. the solubility of orange essential oil in carbon dioxide calculated at 308.15 k for pressures of 50 to 70 bar varied from 1.7± 0.1 to 3.6± 0.1 mg/g. for same the range of conditions, experimental solubility varied from 1.7± 0.1 to 3.6± 0.1 mg/g. predicted values were not very sensitive to initial oil composition.
HIGH PRESSURE PHASE EQUILIBRIUM: PREDICTION OF ESSENTIAL OIL SOLUBILITY
CARDOZO-FILHO Lúcio,WOLFF Fred,MEIRELES M. Angela A.
Ciência e Tecnologia de Alimentos , 1997,
Abstract: This work describes a method to predict the solubility of essential oils in supercritical carbon dioxide. The method is based on the formulation proposed in 1979 by Asselineau, Bogdanic and Vidal. The Peng-Robinson and Soave-Redlich-Kwong cubic equations of state were used with the van der Waals mixing rules with two interaction parameters. Method validation was accomplished calculating orange essential oil solubility in pressurized carbon dioxide. The solubility of orange essential oil in carbon dioxide calculated at 308.15 K for pressures of 50 to 70 bar varied from 1.7± 0.1 to 3.6± 0.1 mg/g. For same the range of conditions, experimental solubility varied from 1.7± 0.1 to 3.6± 0.1 mg/g. Predicted values were not very sensitive to initial oil composition.
THE GENERALIZED MAXIMUM LIKELIHOOD METHOD APPLIED TO HIGH PRESSURE PHASE EQUILIBRIUM
CARDOZO-FILHO Lúcio,STRAGEVITCH Luiz,WOLFF Fred,MEIRELES M. Angela A.
Ciência e Tecnologia de Alimentos , 1997,
Abstract: The generalized maximum likelihood method was used to determine binary interaction parameters between carbon dioxide and components of orange essential oil. Vapor-liquid equilibrium was modeled with Peng-Robinson and Soave-Redlich-Kwong equations, using a methodology proposed in 1979 by Asselineau, Bogdanic and Vidal. Experimental vapor-liquid equilibrium data on binary mixtures formed with carbon dioxide and compounds usually found in orange essential oil were used to test the model. These systems were chosen to demonstrate that the maximum likelihood method produces binary interaction parameters for cubic equations of state capable of satisfactorily describing phase equilibrium, even for a binary such as ethanol/CO2. Results corroborate that the Peng-Robinson, as well as the Soave-Redlich-Kwong, equation can be used to describe phase equilibrium for the following systems: components of essential oil of orange/CO2.
ESTUDO DO PROCESSO DA EXTRA OSUPERCRíTICA DE óLEOS ESSENCIAIS DE PRODUTOS NATURAIS
CARDOZO-FILHO Lúcio,FERRUA Fabiana Queiroz,MEIRELES M. Angela A.
Ciência e Tecnologia de Alimentos , 1997,
Abstract: A desterpena o do óleo essencial de laranja é uma preocupa o da indústria cítrica. Esta consiste em concentrar os componentes oxigenados do óleo, que s o os maiores responsáveis pelo sabor e aroma deste, reduzindo a fra o terpênica que se degrada facilmente promovendo a forma o de compostos com sabores e aroma indesejáveis. Esta fra o oleosa rica em compostos oxigenados pode ser empregada em bebidas e outros alimentos como aromatizante mais agradável. Um dos métodos em estudo para a concentra o dos compostos oxigenados do óleo essencial de laranja é a adsor o na sílica gel, seguida da dessor o fracionada com dióxido de carbono pressurizado. Este processo permite a obten o de fra es oleosas mais concentradas em compostos oxigenados que outros métodos convencionais. Neste trabalho foi utilizado o modelo de difus o em sólido aplicado em leito fixo, empregando a solu o analítica proposta por Rosen em 1952, para o estudo do modelamento do processo de dessor o do óleo essencial de laranja com dióxido de carbono supercrítico.
Effect of Additives and Process Variables on Enzymatic Hydrolysis of Macauba Kernel Oil (Acrocomia aculeata)
Djéssica Tatiane Raspe,Lúcio Cardozo Filho,Camila da Silva
International Journal of Chemical Engineering , 2013, DOI: 10.1155/2013/438270
Abstract: This work investigates the production of free fatty acids (FFAs) from the enzymatic hydrolysis of macauba kernel oil. Experiments evaluate the effect of different enzymes and the addition of salts, surfactants, and solvents to the reaction medium, as well as the effect of process variables. Results showed that FFA yields obtained for use of Lipozyme RM IM were higher than those obtained from Lipozyme TL IM and Lipozyme 435. The addition of salts and surfactants did not promote increased production of FFAs, while adding n-hexane and heptane to the reaction medium led to an increased reaction rate. It can be observed for the results that the temperature, water?: ?oil mass ratio, and enzyme percentage had positive effects on the FFA yield in the range of 35°C to 55°C, 1?: ?20 to 1?: ?2, and 1 to 15%, respectively, and that, from these limits, increases in these variables did not cause significant increase in FFA yields. The addition of buffer promoted an increase in yield FFAs, as well as the pH of the buffer, and it was reported that an agitation of 400?rpm resulted in the highest yields in the investigated range. 1. Introduction Currently, the conversion of fats and oils into products with high added value, such as free fatty acids (FFAs) and their derivatives, has been of great commercial interest; these compounds act as essential components in the oleochemical industry [1]. A significant number of products require fatty acids to manufacture in the industrial sector, spurring research into the resolution of racemic mixtures [2], the synthesis of emulsifiers [3, 4], the transformation of lipids in order to produce structured lipids with high levels of polyunsaturated fatty acids [5, 6], and obtaining bioaromas [7]. Recently, FFAs have been used for biodiesel production [8]. Different oilseeds have been the focus of interest in the agronomic and industrial sectors. Industrial conflict between food and nonfood sources has arisen due to the limited number of options between cultures. One solution would be the introduction of new oilseeds aimed at achieving strategic sectors [9]. The Acrocomia aculeata is considered one of the most obvious species of palm in Brazil [10, 11]. This species has oleaginous fruits in clusters that may weigh approximately 25?kg in natural conditions, has recently been considered as a potential feedstock for biodiesel production [12], and can produce 10 times more oil per hectare (ha) than soybean [13]; projections based on suitable agronomic conditions predict that a plantation can produce 16000 to 25000?kg?ha?1 of fruit and
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