Enriched Foods
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. ENRIQUECIMENTO ELEMENTAR POR MEIO DE CULTIVO: PLANTAS E COGUMELOS
The foods enrichment with essential elements is an alternative to supply deficiencies of micronutrients and the fortification by rich cultivation is a promising strategy for the elemental enrichment of agricultural origin products, mainly in regions where there is high prevalence. On the other hand, in elemental enrichment procedures, possible antagonistic a
Quím. Nova. Publicado em: 2020-09
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2. Consumer behavior of organic and functional foods in Brazil
Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people
Food Sci. Technol. Publicado em: 2020-06
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3. Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner
Food Sci. Technol. Publicado em: 2020-06
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4. Consumer behavior of organic and functional foods in Brazil
Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people
Food Sci. Technol. Publicado em: 20/12/2019
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5. Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner
Food Sci. Technol. Publicado em: 09/05/2019
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6. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 07/01/2019
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7. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 20/12/2018
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8. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 1
Food Sci. Technol. Publicado em: 2017-12
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9. Isoflavone-aglycone fraction from Glycine max: a promising raw material for isoflavone-based pharmaceutical or nutraceutical products
ABSTRACT The present work was designed to obtain a fraction containing high concentration of isoflavone-aglycones from Glycine max (L.) Merr., Fabaceae, named isoflavone enriched-fraction, from a dry extract containing isoflavones-glycosides. A simple and low cost method was proposed: extraction of isoflavone glycosides from the G. max dry extract with a pro
Rev. bras. farmacogn.. Publicado em: 2016-04
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10. Production of gaba (γ - aminobutyric acid) by microorganisms: a review
GABA (γ-aminobutyric acid) is a four carbon non-protein amino acid that is widely distributed in plants, animals and microorganisms. As a metabolic product of plants and microorganisms produced by the decarboxylation of glutamic acid, GABA functions as an inhibitory neurotransmitter in the brain that directly affects the personality and the stress managemen
Braz. J. Microbiol.. Publicado em: 2012-12
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11. Soybean extracts enriched with free isoflavones promote nitric oxide synthesis and affect the proliferation of breast adenocarcinoma cells
Although soybean isoflavones naturally accumulate in their conjugated forms, the beneficial effects on human health of soybean-containing foods have been credited to their aglycone forms. In the present study we analyzed the effects of a chemical agent, sodium nitroprusside (SNP), in eliciting the exudation of non-conjugated isoflavones from intact soybean s
Rev. bras. farmacogn.. Publicado em: 06/09/2012
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12. The influence of behavioral enrichment on dry food consumption by the black tufted-ear marmoset, Callithrix penicillata (Mammalia: Callithricidae): a pilot study
Stereotyped behaviors in captive primates are often caused by unsuitable conditions. Environmental enrichment has been used to reduce these behaviors, and also to increase the frequency of behaviors appropriate to the species. In this pilot study we evaluated whether behavioral enrichment influences food intake by the black tufted-ear marmoset, Callithrix pe
Zoologia (Curitiba). Publicado em: 2012-02