Food Grains
Mostrando 1-12 de 87 artigos, teses e dissertações.
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1. Influence of conditional cash transfer program on prenatal care and nutrition during pregnancy: NISAMI cohort study
ABSTRACT BACKGROUND: There are few studies on the influence of a cash transfer program on nutritional outcomes from pregnancy. OBJECTIVES: To analyze how a Brazilian conditional cash transfer program (Bolsa Familia Program, BFP) was associated with changes in body mass index (BMI) and food consumption among pregnant women. DESIGN AND SETTING: Cohort study
Sao Paulo Medical Journal. Publicado em: 2022
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2. Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero
Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characterist
Food Sci. Technol. Publicado em: 2020-12
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3. A Simple and Efficient Optimized Solid-Liquid Extraction with Low Temperature Partition Procedure for Dissipation and Translocation Study of Pesticide Residues in Rice Grains
Pesticides are used globally to protect food against pest attack. This study evaluates the dissipation of bifenthrin and deltamethrin residues in unhulled rice and the translocation of these insecticide residues in husked rice stored at 25 °C in a biochemical oxygen demand (BOD) incubator for 35 days. For pesticide determination, the simple and efficient so
J. Braz. Chem. Soc.. Publicado em: 2020-10
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4. Maize yield in an integrated crop-livestock-forestry system in south Goiás, Brazil
ABSTRACT Cerrado biome is responsible for part of Brazilian food production. However, due to inadequate soil management practices, large areas of crop and forage are degraded, leading to environmental and economic losses. A crop-livestock-forest system (CLFS) is a sustainable production strategy that integrates different cultivations. This objective of this
Rev. Ceres. Publicado em: 2020-06
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5. Effects of adding dried distillers grains with solubles (DDGS) to dog diets supplemented with xylanase and protease
ABSTRACT This study aimed to evaluate the effects of including 200 g kg −1 dried distillers grains with solubles (DDGS) to xylanase- and protease-supplemented diets for dogs on kibble properties, digestibility, fecal characteristics, and palatability. Experimental diets consisted of: 0 g kg −1 DDGS without enzymes (0WE), 0 g kg −1 DDGS with xylanase an
R. Bras. Zootec.. Publicado em: 11/11/2019
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6. Composição nutricional e valores energéticos determinados com frangos de corte de coprodutos do processamento do etanol de milho
ABSTRACT It was determined by the total collection of excreta method, with broilers from 22 to 32 days of age, the coefficients of apparent metabolism of dry matter, crude protein and crude energy and apparent metabolizable energy corrected for zero nitrogen balance (AMEn) of the ethanol co-products of corn: acid oil and dried distillery grains with soluble
Arq. Bras. Med. Vet. Zootec.. Publicado em: 28/10/2019
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7. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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8. Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages
Resumo: O objetivo deste trabalho foi determinar os teores de óleo, proteína, ácidos graxos, isoflavonas e antocianinas, em grãos de soja de diferentes linhagens e estádios de maturação. Foram feitas avaliações quantos aos perfis químicos das linhagens com tegumento preto (BRM09-50995) e amarelo (BRM11-51428 e BRM08-50643), colhidas nos estágios d
Pesq. agropec. bras.. Publicado em: 18/07/2019
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9. Maize Productivity, Mycorrhizal Assessment, Chemical and Microbiological Soil Attributes Influenced by Maize-Forage Grasses Intercropping
Abstract Mycorrhizae are important components of agroecosystems and the diversification of crops stimulates the abundance of arbuscular mycorrhizal fungi and the participation of symbiosis in plant growth. This experiment examined mycorrhizal assessment, chemical and microbiological soil attributes in a maize-forage grasses intercropping compared to a maize-
Braz. arch. biol. technol.. Publicado em: 13/06/2019
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10. Usual diet quality among 8- to 12-year-old Brazilian children
Resumo: Inquéritos nutricionais são fontes importantes de informação para políticas públicas no campo da alimentação e nutrição. Seu foco é a identificação de padrões usuais de alimentação, pois desfechos de saúde resultam de consumo de longo prazo. Neste trabalho, nosso objetivo foi avaliar a qualidade da dieta ajustada pela variância diá
Cad. Saúde Pública. Publicado em: 11/02/2019
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11. Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soy
Food Sci. Technol. Publicado em: 29/10/2018
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12. Ozone in polycyclic aromatic hydrocarbon degradation
Abstract Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on
Food Sci. Technol. Publicado em: 26/07/2018