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Search Results: 1 - 10 of 7672 matches for " Marta Madruga "
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The effect of pH on the formation of volatile compounds produced by heating a model system containing 5?-Imp and cysteine
Madruga, Marta Suely;Mottram, Donald S.;
Journal of the Brazilian Chemical Society , 1998, DOI: 10.1590/S0103-50531998000300010
Abstract: the identification of volatile compounds formed from the reactions of inosine-5?-monophosphate (5?-imp) with cysteine at three different ph (3.0; 4.5; 6.0) and 140 °c were performed using dynamic headspace analysis. the results gave over 90 volatile compounds, mainly heterocyclic compounds, including sulphur containing furans, thiophenes, thiazoles, furans, alkyl sulphides, bicyclic compounds and cyclic sulphides. the studies showed that sulphur-substituted furans, mercaptoketones and alkylfurans were formed mainly at acidic ph, while pyrazines were completely inhibited at high ph. these findings support an earleir observation that ph has a great influence on volatile compounds formed in maillard type reactions.
SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH
MADRUGA, Marta Suely;MOTTRAM, Donald S.;
Ciência e Tecnologia de Alimentos , 1998, DOI: 10.1590/S0101-20611998000400007
Abstract: sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-imp and cysteine. ribose/cysteine systems were used as reference systems. results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. for instance reactions at ph 3.0 and 4.5 for 5'-imp/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
The effect of pH on the formation of volatile compounds produced by heating a model system containing 5?-Imp and cysteine
Madruga Marta Suely,Mottram Donald S.
Journal of the Brazilian Chemical Society , 1998,
Abstract: The identification of volatile compounds formed from the reactions of Inosine-5?-Monophosphate (5?-IMP) with Cysteine at three different pH (3.0; 4.5; 6.0) and 140 °C were performed using dynamic headspace analysis. The results gave over 90 volatile compounds, mainly heterocyclic compounds, including sulphur containing furans, thiophenes, thiazoles, furans, alkyl sulphides, bicyclic compounds and cyclic sulphides. The studies showed that sulphur-substituted furans, mercaptoketones and alkylfurans were formed mainly at acidic pH, while pyrazines were completely inhibited at high pH. These findings support an earleir observation that pH has a great influence on volatile compounds formed in Maillard type reactions.
SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH
MADRUGA Marta Suely,MOTTRAM Donald S.
Ciência e Tecnologia de Alimentos , 1998,
Abstract: Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
Cyanic acid, Phytic acid, total tannin and aflatoxin contents of a Brazilian (Natal) multimistura preparation
C?MARA, Francisca S?nia;MADRUGA, Marta Suely;
Revista de Nutri??o , 2001, DOI: 10.1590/S1415-52732001000100005
Abstract: the utilization of a "multimistura" as food supplement, in nutritional improvement programs for the low-income population in brazil, represents a low-cost and easy-to-use food preparation alternative, presentig reasonable nutritive value and satisfying local taste preferences. this is based on the fact that the "multimistura" is made up of non-conventional ingredients/foods and of agroindustrial by-products, rich in different nutrients. this paper was designed to determine some toxic and/or antinutritional factors of a "multimistura" utilized as food supplement in institutional programs to prevent malnutrition by the department of welfare and social affairs of the city of natal, rn. the product studied had the following formulation: 30% of wheat bran; 30% of wheat flour; 30% of corn meal; 3% of powder from cassava leaves; 4% of pumpkin seeds powder; and 3% of eggshell powder. the analysis of the main toxic and/or antinutritional factors showed very low concentrations of phytates and tannins and no detectable levels of aflatoxin and cyanic acid.
Cyanic acid, Phytic acid, total tannin and aflatoxin contents of a Brazilian (Natal) multimistura preparation
C?MARA Francisca S?nia,MADRUGA Marta Suely
Revista de Nutri??o , 2001,
Abstract: The utilization of a "multimistura" as food supplement, in nutritional improvement programs for the low-income population in Brazil, represents a low-cost and easy-to-use food preparation alternative, presentig reasonable nutritive value and satisfying local taste preferences. This is based on the fact that the "multimistura" is made up of non-conventional ingredients/foods and of agroindustrial by-products, rich in different nutrients. This paper was designed to determine some toxic and/or antinutritional factors of a "Multimistura" utilized as food supplement in institutional programs to prevent malnutrition by the Department of Welfare and Social Affairs of the City of Natal, RN. The product studied had the following formulation: 30% of wheat bran; 30% of wheat flour; 30% of corn meal; 3% of powder from cassava leaves; 4% of pumpkin seeds powder; and 3% of eggshell powder. The analysis of the main toxic and/or antinutritional factors showed very low concentrations of phytates and tannins and no detectable levels of aflatoxin and cyanic acid.
Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour
Marta Madruga,Ingrid Dantas,Angela Queiroz,Luciana Brasil,Yuri Ishihara
Molecules , 2013, DOI: 10.3390/molecules18022150
Abstract: This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of saturated fatty acids—SFA, monounsaturated fatty acids—MUFA and polyunsaturated fatty acids—PUFA and similar levels of sugars and free amino acids, except for lysine and glycine, which were higher in goat. Major differences were detected in lipid-derived volatiles; only pyrazine, thiazole, and some Strecker aldehydes were at different concentrations in these species. Volatile compounds derived from the oxidation of linoleic acid were at higher levels in meat from lamb due to the higher concentration of the latter, while compounds formed from α-linolenic acid were at higher levels in goat. It can be concluded that lamb meat has a stronger flavour profile compared to goat meat because it has the highest concentrations of lipid-derived volatile compounds, primarily straight saturated alkanals, pyrazines and thiazole.
Avalia??o nutricional de uma dieta suplementada com multimistura: estudo em ratos
Madruga, Marta Suely;Santos, Hosana Bandeira;Bion, Francisca Martins;Antunes, Norma Lúcia Marinho;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000100023
Abstract: a study was developed with 60 wistar male rats, aiming to evaluate the influence of a "multimistura" against malnutrition. all animals were submitted to 14 days of malnutrition, and after this period, 12 rats were selected to constitute group "o" or non-protein; the others were distributed among 4 groups: i - control diet of casein; ii - crèche diet; iii - crèche diet plus 1,2g of multimistura; iv - crèche diet plus 2.4g of "multimistura". the "multimistura" was formulated by using 47.5% of corn bran, 47.5% of wheat bran, 4% of powder from melon seeds, sesame, pumpkinseeds and peanut; 0.5% of powder from cassava leaves and 0.5% of eggshell powder. the chemical composition showed that the multimistura presented high contents of carbohydrates (74.24%) and proteins (11.75%). the "multimistura" presented in its mineral composition 8.07mg% of iron; 357.45mg% of calcium; 235.10mg% of magnesium; 677.65mg% of potassium; 570.21mg% of phosphorus and 7.02mg% of sodium. the biological essay revealed that group i presented a body-weight 42% higher than groups ii and iii, and 37% more than group iv. the food and protein intake were better presented by group i. the addition of multimistura did not affect the rat recovery.
Efeito da castra??o sobre parametros químicos, físico-químicos e sensoriais da carne caprina de animais mesti?os
MADRUGA, Marta Suely;ARRUDA, Silvana Gon?alves Brito de;ANDRADE, L.T.;BESERRA, Francisco José;
Ciência e Tecnologia de Alimentos , 2000, DOI: 10.1590/S0101-20612000000100005
Abstract: the effect of castration on moisture, ashes, fat, protein, calcium, iron, phosphorus, ph value, water activity, appearance, "goaty" aroma, roasted meat aroma, flavour, juiciness, tenderness, texture and overall palatability of goat meat from "mesti?os" animals were studied. among the parameters analysed, the castration of animals had a significant effect only on calcium content, whose content increased in 33%.
Teores de colesterol de lingüi?as de frango "light" e tradicionais submetidas a diferentes condi??es de estocagem
Madruga, Marta S.;Figueiredo, Maria J.;Nunes, Maria L.;Lima, Flávia M.S.;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400008
Abstract: the present research had the purpose of investigating the percentages of fats and cholesterol on chicken sausages processed under the form "light" and "traditional", when submitted to conditions of stockpiling of cooling and freezing. in the elaboration of sausages was used white and dark chicken meat and skin, added of natural, commercial antioxidant seasonings and ascorbic acid. six treatments and twelve formulations were developed, and six formulations were of "traditional" sausages and six of "light" sausages. the treatment number 1 consisted of products without antioxidant addition, denominated control; the treatment number 2 was formulated with 0.25% of ascorbic acid as antioxidant; treatments numbers 3, 4 and 5 were formulated with commercial antioxidants, in a concentration recommended by the manufacturers' specifications; and finally the treatment number 6 that it consisted of same formulation of the treatment number 5 added with liquid smoking. the sausages were stocked to the temperature of cooling (5-10°c) for 22 days, and freezing (-20°c) for 90 days. concentrations of fats and cholesterol were determined in the raw material (chicken meat and skin) and in the stored sausages. the results showed that the cholesterol percentages varied in function of the formulation of the sausages "traditional" and "light", presenting these, in relation to the "traditional", a significant reduction of these components. the refrigerated stockpiling and frozen treatment influenced significantly (p <0,05) the concentration of cholesterol in the sausages "light". the effective action of the commercial antioxidants used in the treatments 5 and 6 was clearly observed, where there was not significant variation of the cholesterol tenor along the period of refrigerated stockpiling and/or frozen.
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