Iron Bioavailability
Mostrando 1-12 de 40 artigos, teses e dissertações.
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1. Simultaneous Transfer of Na+, K+, and Fe2+ Ions During Salting of Precooked Mushroom (Agaricus bisporus): Mathematical Modeling, Optimization, and Experimental Validation
The champignon mushroom has no antinutritional factors that can affect iron bioavailability. It is considered a functional food and can provide health benefits by presenting bioactive components. The simultaneous transfer of Na+, K+ and Fe2+ in the pre-cooked mushroom (Agaricus bisporus) was modeled and simulated by the finite element method (FEM). The Biot
J. Braz. Chem. Soc.. Publicado em: 2020-06
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2. Relação entre os tipos de aleitamento materno e o consumo de vitamina A e ferro em crianças de 6 a 12 meses
Resumo O objetivo deste artigo é analisar a associação entre o tipo de aleitamento no primeiro semestre de vida e o consumo de vitamina A e ferro do 6º ao 12º mês. Estudo de coorte com 226 crianças. Avaliou-se o tipo de aleitamento do 1º ao 6º mês de vida e o consumo alimentar do 6º ao 12º mês. O consumo de nutrientes entre os grupos foi compara
Ciênc. saúde coletiva. Publicado em: 28/10/2019
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3. Insights into cytochrome bc1 complex binding mode of antimalarial 2-hydroxy-1,4-naphthoquinones through molecular modelling
BACKGROUND Malaria persists as a major public health problem. Atovaquone is a drug that inhibits the respiratory chain of Plasmodium falciparum, but with serious limitations like known resistance, low bioavailability and high plasma protein binding. OBJECTIVES The aim of this work was to perform molecular modelling studies of 2-hydroxy-1,4-naphthoquinones
Mem. Inst. Oswaldo Cruz. Publicado em: 2017-04
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4. Evaluation of the technological, nutritional and sensory qualities of bakery products produced with partial substitution of the wheat flour by whole rice flour
Summary The objective of this work was to determine the technological, nutritional and sensory characteristics of bread produced by substituting 25 and 50% of conventional wheat flour by whole rice flour (Oryza sativa L). The final products were evaluated in terms of specific loaf volume, appearance of the central slice, crumb firmness, moisture content, die
Braz. J. Food Technol.. Publicado em: 01/09/2016
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5. Modelling of Lead Migration from Electronic Waste to Mixtures of Kaolinite, Iron Oxides and Organic Matter
Improper disposal of electronic waste in the environment facilitates migration of heavy metals, especially lead, into the soil and can contribute to the bioavailability of this species. Based on a simplex-centroid mixture experimental design, small-scale tests were performed for incubation of printed circuit boards (PCBs) in mixtures containing organic matte
J. Braz. Chem. Soc.. Publicado em: 2016-05
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6. Chemical Speciation of Iron in Different Varieties of Beans (Phaseolus vulgaris L.): Cooking Effects
Beans are considered a source of iron (Fe), and hence have considerable contribution in cases of Fe deficiency. Beans also contain certain anti-nutritional constituents, which are imperative to the cooking of beans. The nutritional value of beans depends on the bioavailability, which can be affected by cooking. Studies about heating effects in distribution o
J. Braz. Chem. Soc.. Publicado em: 2015-10
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7. Screening of iron-enriched fungus from natural environment and evaluation of organically bound iron bioavailability in rats
Iron is an essential element for nearly all living organisms, and its deficiency is the most common form of malnutrition in the world. The organic forms of trace elements are considered more bioavailable than the inorganic forms. Although Saccharomyces cerevisiae can enrich metal elements and convert inorganic iron to organic species, its tolerability and tr
Food Sci. Technol. Publicado em: 2015-03
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8. Chemical composition and effects of micronized corn bran on iron bioavailability in rats
The degermination of corn grains by dry milling generates 5% of a fibrous residue. After segregation and micronization, corn bran becomes a potential source of dietary fiber consumption. However, its effect on iron bioavailability has not been reported in the literature. The objective of the present study was to determine the nutritional composition of corn
Food Sci. Technol. Publicado em: 2014-09
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9. Evaluation of iron bioavailability in a mixture of cereals, seeds, and grains ("Human Ration")
Iron bioavailability was evaluated in three mixtures of cereals, seeds, and grains ("Human Ration"): light, regular, and homemade provided to rats. The animals received an iron depletion diet for 21 days, followed by a repletion diet containing 12 mg·kg-1 of iron for 14 days. The hemoglobin regeneration efficiency and the relative biological value did not d
Food Sci. Technol. Publicado em: 25/02/2014
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10. Influência das características físico-químicas dos solos no ciclo hidrobiogeoquímico do mercúrio na região do Rio Aracá - AM
The region of Aracá River (Middle and Upper Rio Negro-AM) has peculiar characteristics, having soils with atypical profile and high organic matter contents in great deep. The levels of aluminum and iron in the soil samples increased as a function of depth and concentrations of mercury ranged from 0.097 to 0.964 µg g-1. Statistical analysis showed the degre
Química Nova. Publicado em: 2011
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11. Características físicas, químicas nutricionais e sensoriais de mortadelas contendo diferentes níveis de gordura, sangue tratado com monóxido de carbono e soro de leite / Physical, chemical, nutritional and sensory characteristics of mortadellas formulated with different levels of fat and of substitution of meat for carbon monoxide-treated blood and whey
Visando viabilizar a utilização do sangue e do soro de leite como ingredientes pela indústria de carnes, estudou-se o efeito da substituição de 20% da carne de formulações de mortadelas por distintas combinações (100/0, 75/25, 50/50, 25/75 e 0/100) de sangue líquido tratado com monóxido de carbono (SLT) e concentrado proteico de soro de leite reco
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/09/2010
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12. Complementary feeding and nutritional status of 6-24-monthold children from Acrelândia, Acre, Westhern Brazilian Amazon / Alimentação complementar e estado nutricional de crianças menores de dois anos em Acrelândia, Acre, Amazônia Ocidental Brasileira
Objective: To investigate the nutritional status, food consumption and complementary feeding practices in children aged between 6 and 24 months living in Acrelândia, Acre State, Westhern Brazilian Amazon. Methods: A population-based, cross-sectional study was conducted within an urban area of Acrelândia. Information on sociodemographic conditions, morbidit
Publicado em: 2009