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Search Results: 1 - 10 of 371565 matches for " Tania Lúcia Montenegro; de Andrade "
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Aproveitamento de subproduto industrial de óleos vegetais para produ??o de riboflavina por Candida guilliermondii DM 644
Pessoa, Maria de Lourdes Andrade;Andrade, Samara Alvachian Cardoso;Salgueiro, Alexandra Amorim;Stamford, Tania Lúcia Montenegro;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300027
Abstract: the ever growing production and consumption of industrialized foods have increased the concern about supplementation and enrichment of food with vitamins and minerals, attempting the replenishment of the possible losses during their production processes, mainly the hydrosoluble vitamins, more specifically b2 vitamin or riboflavin. a subproduct of vegetal oil refining and the microorganism candida guilliermondii dm 644 were used as the main substrate. the vitamin b2 was produced by the batch fermentation process using flasks with microorganism suspension, kept in orbital agitation, in the dark at 30°c for 24 hours. optimization of the riboflavina production was carried out using a fractional factorial design, to evaluate the effects of oil substrate concentration, nitrogen source, ph, orbital agitation velocity, phosphate source, and yeast extract and the possible interactions. the maximum value of riboflavin concentration was 19.12μg/ml. the most important factors for riboflavin production were oil substrate concentration and nitrogen source, while phosphate source and yeast extract did not stimulate riboflavin production. the best conditions to produce riboflavin by c. guilliermondii dm 644 were: oil substrate 10g/l, urea 2.5g/l and ph 5.0. the orbital agitation velocity (200 and 400rpm) did not interfere in the biotechnological process.
Aproveitamento de subproduto industrial de óleos vegetais para produ o de riboflavina por Candida guilliermondii DM 644
Pessoa Maria de Lourdes Andrade,Andrade Samara Alvachian Cardoso,Salgueiro Alexandra Amorim,Stamford Tania Lúcia Montenegro
Ciência e Tecnologia de Alimentos , 2003,
Abstract: A produ o e consumo de alimentos industrializados têm aumentado a preocupa o com suplementa o e enriquecimento de alimentos com vitaminas e sais minerais, visando repor as possíveis perdas durante os processos de fabrica o, principalmente das vitaminas hidrossolúveis, mais especificamente da vitamina B2 ou riboflavina. Assim sendo, a proposta deste trabalho foi utilizar como componente principal do meio, para produ o da riboflavina, um subproduto do refino de óleos vegetais e o microrganismo Candida guillermondii DM 644. A produ o da vitamina B2 foi realizada por fermenta o em batelada utilizando Erlenmeyer. As condi es empregadas foram agita o orbital, ausência de luz, 30degreesC, e 24h de incuba o. A otimiza o da produ o de riboflavina foi realizada através de Delineamento Fatorial Fracionário, para avaliar os efeitos da concentra o de matéria graxa, fonte de nitrogênio, pH, velocidade de agita o, fonte de fósforo e extrato de levedura e as possíveis intera es. A concentra o máxima de riboflavina foi 19,12mg/mL. Os fatores mais importantes para produ o de riboflavina foram a concentra o de matéria graxa e a fonte de nitrogênio, enquanto que a fonte de fósforo e o extrato de leveduras n o estimularam sua biossíntese. A máxima produ o foi obtida com matéria graxa a 10g/L, uréia a 2,5g/L e pH 5,0. A velocidade de agita o (200 e 400rpm) n o interferiu no processo biotecnológico.
Qualidade tecnológica de gr?os e farinhas de trigo nacionais e importados
Costa, Maria das Gra?as da;Souza, Evandro Leite de;Stamford, Tania Lúcia Montenegro;Andrade, Samara Alvachian Cardoso;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000100031
Abstract: wheat flour has a wide range of applications in the food industry, with an important economic and nutritional role in the human diet. it is known that the nutritional and technological aspects of wheat flour depend on the cultivation, harvesting, drying and storage conditions of the wheat grains used as raw material. this research aimed at analyzing the technological quality of samples of national and imported wheat grains, as well as of flour samples obtained from them. for this, physical-chemical (moisture, wet gluten, mineral content, falling number, hectoliter weight) and farinographic (water absorption, development time, stability) analyses were carried out. physical-chemical analyses showed significant differences (p < 0.05) in the mineral content, wet gluten and falling number of the imported and national grain samples, and also among the flour samples obtained from them. moisture was the only physical-chemical parameter that did not present a significant difference (p < 0.05) among the national and imported samples. imported wheat grains and their flours presented higher values for wet gluten (28.0-33.4 %) and falling number (322.33-428.33 seconds), when compared to the national samples. farinographic analyses showed a significant difference (p < 0.05) in water absorption, development time and stability among the national and imported wheat flour samples. moreover, the farinographic analyses presented noteworthy values for water absorption (54.43-59.30 %) and stability (10.0-24.75 minutes) for the imported wheat flours. these results showed a lower technological quality of the national wheat grains and flours studied, when compared to the imported samples, with a negative interference in their industrial use and economic value.
Production of ethanol from mesquite (Prosopis juliflora (SW) D.C.) pods mash by Zymomonas mobilis and Saccharomyces cerevisiae
da Silva,Celiane Gomes Maia; Stamford,Tania Lúcia Montenegro; de Andrade,Samara Alvachian Cardoso; de Souza,Evandro Leite; de Araújo,Janete Magali;
Electronic Journal of Biotechnology , 2010,
Abstract: this study aimed to assess the use of mesquite pods hydrated mash as biomass for the growth of saccharomyces cerevisiae ufepeda-1012 and zymomonas mobilis ufepeda-205 and for ethanol production using a submerged fermentation. a 23 factorial design was used to analyze the effects of the type of microorganism, time of fermentation and condition of cultivation on the ethanol production in mesquite pods mash (30 g 100 ml-1). from the obtained results the hydrated mesquite pods mash presented as a good substrate for the growth of s. cerevisiae and z. mobilis in comparison to the standard media. the effect that most affected the ethanol production was the type of microorganism. the highest ethanol concentration (141.1 gl-1) was found when z. mobilis was cultivated in mesquite pods mash under static condition for 36 hrs. ethanol production by s. cerevisiae was higher (44.32 gl-1) after 18 hrs of fermentation under static condition. according to these results, the mesquite pods could be known as an alternative substrate to be used for biotechnological purposes, mainly for ethanol production.
Production of ethanol from mesquite [Prosopis juliflora (SW) D.C.] pods mash by Zymomonas mobilis in submerged fermentation
Silva, Celiane Gomes Maia da;Andrade, Samara Alvachian Cardoso;Schuler, Alexandre Ricardo Pereira;Souza, Evandro Leite de;Stamford, Tania Lúcia Montenegro;
Scientia Agricola , 2011, DOI: 10.1590/S0103-90162011000100019
Abstract: mesquite [prosopis juliflora (sw) d.c.], a perennial tropical plant commonly found in brazilian semi-arid region, is a viable raw material for fermentative processes because of its low cost and production of pods with high content of hydrolysable sugars which generate many compounds, including ethanol. this study aimed to evaluate the use of mesquite pods as substrate for ethanol production by z. mobilis ufpeda205 in a submerged fermentation. the fermentation was assessed for rate of substrate yield to ethanol, rate of ethanol production and efficiency of fermentation. the very close theoretical (170 g l-1) and experimental (165 g l-1) maximum ethanol yields were achieved at 36 h of fermentation. the highest counts of z. mobilis ufepeda-205 (both close to 6 log cfu ml-1) were also noted at 36 h. highest rates of substrate yield to ethanol (0.44 g ethanol g glucose-1), of ethanol production (4.69 g l-1 h-1) and of efficiency of fermentation (86.81%) were found after 30 h. these findings suggest mesquite pods as an interesting substrate for ethanol production using submerged fermentation by z. mobilis.
Ocorrência de Cryptosporidium spp. e outros parasitas em hortali?as consumidas in natura, no Recife
Silva,Celiane Gomes Maia da; Andrade,Samara Alvachian Cardoso; Stamford,Tania Lúcia Montenegro;
Ciência & Saúde Coletiva , 2005, DOI: 10.1590/S1413-81232005000500009
Abstract: the study was carried with the aim to evaluate the occurrence of enteroparasites in vegetables commercialized and consumed in natural form in the state of pernambuco, brazil. horticultural samples purchased from supermarket and free market: 40 from lettuce (lactuca sativa), 40 from watercress (nasturtium officinale) and 20 from chard (beta vulgaris) were analyzed. cryptosporidium spp. detection was realized following monge and arias methodology, using two staining processes (koster modified and ziehl-nielsen). parasitological analysis was determined by the spontaneous sedimentation technique (gelli et al.), and total coliformes and escherichia coli following andrews. the distribution of parasitic contamination was lettuce 60%, watercress 30% and chard 20%, with evidence of helminthes (ascaris lumbricoides, strongyloides stercoralis, ancylostoma duodenale) and protozoas (complex entamoeba histolytica/entamoeba dispar, cryptosporidium spp. and entamoeba coli). lettuce showed greater contamination of total coliformes and escherichia coli in samples from supermarket and watercress in samples from free market. these data suggest the need of adoption of educative programs for horticulturalists and monitoration of the water used in horticulture was in evidence as future needs.
Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil
Souza, Evandro Leite de;Stamford, Tania Lúcia Montenegro;Lima, Edeltrudes de Oliveira;
Brazilian Journal of Microbiology , 2006, DOI: 10.1590/S1517-83822006000400023
Abstract: origanum vulgare l. (oregano), lamiaceae, has been known as plant specie with prominent biological properties for a long time. this study aimed to evaluate the antibacterial activity of origanum vulgare essential oil on various gram-positive and gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. the results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). mic values were between 20-40 μl/ml for the most bacteria strains. essential oil was able to cause significant (p<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. in addition, the mic provided a significant (p<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. these results support the possibility of using origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.
Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli
Mitchell, Teresa Cristina;Stamford, Tania Lúcia Montenegro;Souza, Evandro Leite de;Lima, Edeltrudes de Oliveira;Carmo, Egberto Santos;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000300029
Abstract: origanum vulgare l. essential oil has been known as an interesting source of antimicrobial compounds to be applied in food conservation. in this study, the effect of o. vulgare essential on the growth of a. flavus, a. parasiticus, a. fumigatus, a. terreus and a. ochraceus was assessed. the essential oil had a significant inhibitory effect on all assayed fungi. mic was 0.6 μl.ml-1 for all fungi, while mfc was in the range of 1.25-2.5 μl.ml-1. the radial mycelial growth of a. flavus and a. parasiticus was strongly inhibited over 14 days at 0.6, 1.25 and 2.5 μl.ml-1 of oil in solid medium. the mycelial mass of all fungi was inhibited over 90% at 0.6 and 0.3 μl.ml-1 in liquid medium, while it was 100% at 1.25 μl.ml-1. the oil in a range of concentrations (0.6 to 2.5 μl.ml-1) was effective in inhibiting the viability and spores germination in a short time of exposure. the main morphological changes caused by the essential oil in a. parasiticus observed under light microscopy were absence of conidiation, leakage of cytoplasm, loss of pigmentation, and disrupted cell structure. these results demonstrated that o. vulgare essential oil produced a significant fungitoxic effect supporting its possible rational use as anti-mould compound in food conservation.
Coliformes em água de abastecimento de lojas fast-food da Regi?o Metropolitana de Recife (PE, Brasil)
Porto,Maria Anunciada Leal; Oliveira,Amanda de Morais; Fai,Ana Elizabeth Cavalcante; Stamford,Tania Lúcia Montenegro;
Ciência & Saúde Coletiva , 2011, DOI: 10.1590/S1413-81232011000500035
Abstract: a guaranteed supply of clean drinking water in food outlets is a relevant subject for public health. the scope of this study was to assess the microbiological quality of 96 water samples of a network of fast-food stores in the city of recife (state of pernambuco, brazil) and metropolitan area and to compare the results to the standards established by brazilian health ministry decree no 518/2004. every month, a double sample from one of the faucets in the food preparation area of the eight stores investigated was analyzed, totaling 96 samples over one year. the analyses followed the established methodology of american public health association (apha), in order to conduct the presence-absence test, considering the potability standard in pertinent legislation. results revealed that 11.46% and 1.04% of samples contained water contaminated with total coliforms and thermotolerant coliforms, respectively. the quality of the water in the food establishments studied is thus a health hazard since a significant percentage of samples analyzed were inappropriate for human consumption in accordance with current legislation, which stipulates the absence of total coliforms and thermotolerant coliforms.
Caracteriza??o físico-química e microbiológica da farinha de algaroba (Prosopis juliflora (Sw.) DC)
Silva, Celiane Gomes Maia da;Melo Filho, Artur Bibiano de;Pires, Edleide Freitas;Stamford, Tania Lúcia Montenegro;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000400010
Abstract: mesquite (prosopis juliflora (sw.) d.c.) is a tropical tree legume fairly common in the semi-arid region of brazil, which thrives in dry environments where other plants would hardly survive. its seedpods can be made into flour, which is used in human food and other products such as honey, liqueur and a product similar to coffee. the major aim of this study was to characterize the physicochemical and microbiological composition of mesquite flour with a view to introducing it as a commercial raw material. the mesquite flour was analyzed to determine its water, ash, protein, lipids, total sugar, reducing sugar, total food fiber and tannin content. the minerals analyzed were calcium, phosphorous, magnesium, iron, zinc, sodium, potassium, manganese, silicon, aluminum and copper. the microbiological analysis focused on coliforms at 45 °c.g -1, bacillus cereus.g -1, salmonella sp..25 g -1 and molds and yeasts.g -1. the mesquite flour presented high levels of sugars (56.5 g.100 g -1), a moderate level of proteins (9.0 g.100 g -1) and low levels of lipids (2.1 g.100 g -1). as for mineral content, the results showed a prevalence of phosphorous (749 mg.100 g -1) and calcium (390 mg.100 g -1). the microbiological analysis showed results below the legal limits, allowing the product to be considered appropriate from a sanitary standpoint. it was therefore concluded that mesquite flour contains a high concentration of sugars as well as other nutrients such as minerals, which are important for human and animal development.
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