Centesimal Analysis
Mostrando 1-12 de 61 artigos, teses e dissertações.
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1. Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product accep
Food Sci. Technol. Publicado em: 2020-12
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2. Composition of a maternal high fat diet rich in satured fats and omega 3 in gestation and lactation for studies with rodents
RESUMO Objetivo Elaborar uma dieta hiperlipídica rica em gorduras saturadas e suplementada com ômega 3 para estudos experimentais em roedores. Métodos Foram utilizados ingredientes industriais e purificados na elaboração das dietas, e o óleo de linhaça como fonte de ômega 3 na concentração de 3,5% (v/m). As composições centesimal e nutricional,
Rev. Nutr.. Publicado em: 02/12/2019
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3. Replacement of Animal Fat by Canola Oil in Chicken Meatball
ABSTRACT This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the product’s behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present si
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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4. Addition of powdered shrimp in the formulation of snacks
RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de e
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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5. Farinhas e subprodutos da laranja sanguínea-de-mombuca: caracterização química e aplicação em sorvete
Resumo No presente estudo, foram caracterizados os componentes químicos de flavedo, albedo, semente, bagaço e das farinhas obtidas da laranja Citrus sinensis L. Osbeck sanguínea- de-mombuca e as farinhas foram utilizadas na substituição de gordura em sorvete. Foram desenvolvidas quatro formulações de sorvete de chocolate com diferentes concentrações
Braz. J. Food Technol.. Publicado em: 13/06/2019
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6. Efeito do processamento de defumação na qualidade de bijupirá (Rachycentron canadum): atributos bacteriológicos, químicos e sensoriais
RESUMO O objetivo do presente trabalho foi desenvolver a carne de bijupirá defumada, assim como avaliar o rendimento, a qualidade bacteriológica, a composição centesimal e a aceitabilidade do produto. Análises microbiológicas de pesquisa de Salmonella sp. e contagens de Staphylococcus aureus, coliformes totais e Escherichia coli foram realizadas. Foi d
Arq. Bras. Med. Vet. Zootec.. Publicado em: 06/06/2019
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7. Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and senso
Food Sci. Technol. Publicado em: 27/05/2019
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8. Characterization of different techniques for obtaining minced fish from tilapia waste
Abstract The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemic
Food Sci. Technol. Publicado em: 31/01/2019
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9. Physicochemical characterization and comparison of labels of beef bouillon cubes
Abstract This study aimed at determining the centesimal composition, the energy value and the sodium content in beef bouillon cubes and compare them with the nutritional information by the manufacturer. Beef bouillon cube samples were collected in supermarkets in of the city of Limoeiro do Norte/CE, and the levels of nutrients were determined by official an
Food Sci. Technol. Publicado em: 21/05/2018
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10. Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques
ABSTRACT The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physic
An. Acad. Bras. Ciênc.. Publicado em: 01/09/2016
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11. Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats
ABSTRACT Objective In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. Materials and methods Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effec
Arch. Endocrinol. Metab.. Publicado em: 23/02/2016
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12. Centesimal composition and physical-chemistry analysis of the edible mushroom Lentinus strigosus occurring in the Brazilian Amazon
Avaliou-se a composição centesimal e análise físico-química do Lentinus strigosus, um cogumelo comestível de ocorrência na Amazônia brasileira, produzidos em substratos alternativos à base de resíduos madeireiros e agroindustriais. Com este objetivo, determinou-se C, N, pH, sólidos solúveis, atividade de água, proteína, lipídios, fibra total,
An. Acad. Bras. Ciênc.. Publicado em: 11/10/2013