Lipid Contents
Mostrando 1-12 de 227 artigos, teses e dissertações.
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1. Development of a TD-NMR Method to Monitor Brazil Nuts Oil Content: A Green and Low-Cost Based Approach
Growth in the international popularity of Brazil nuts oil (Bertholletia excelsa, Bonpl.) has demanded a closer look at quality aspects of the nuts. In this context, time-domain 1H nuclear magnetic resonance spectroscopy (TD-NMR) can be a useful tool for assessing the lipid portion of such matrices. In this work, a TD-NMR method was developed and validated to
J. Braz. Chem. Soc.. Publicado em: 2021-07
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2. NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits Over Seasonal Variation
Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed Amazonian fish species had their lipid composition evaluated in terms of effects of tissue, season and eating habits. Higher amounts of lipids were obtained from fish livers than
J. Braz. Chem. Soc.. Publicado em: 2020-12
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3. 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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4. EXTRAÇÃO ASSISTIDA POR ULTRASSOM PARA DETERMINAÇÃO DE LIPÍDEOS EM ALIMENTOS: UM EXPERIMENTO DE LABORATÓRIO
The ultrasound-assisted extraction (UAE) is an alternative approach for the total lipid content determination in food samples. The high extraction efficiency, being less time-consuming and with the possibility of using less toxic solvents are the main advantages of UAE. It is, thus, an excellent alternative to be applied as a laboratory experiment for underg
Quím. Nova. Publicado em: 2020-09
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5. Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella
Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 4
Food Sci. Technol. Publicado em: 2020-09
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6. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
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7. A Protocol for Fish Lipid Analysis Using Nuclear Magnetic Resonance Spectroscopy
This article reports on an easy-to-follow methodology for fish lipids analysis, including the biological sample collection, lipid extraction, sample preparation, nuclear magnetic resonance (NMR) spectroscopy analysis and statistical data analysis, with details on parameters used for the NMR analysis and the care needed in each step execution. As an example o
J. Braz. Chem. Soc.. Publicado em: 2020-04
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8. Comparison of photoautotrophic and mixotrophic cultivation of microalgae Messastrum gracile (Chlorophyceae) in alternative culture media
Resumo O crescimento e as condições biológicas da microalga Messastrum gracile foram avaliados para comparar o efeito do cultivo foto-autotrófico e mixotrófico na produção de biomassa e condições químicas em meios de cultura comercial e de macrófitas. A taxa de crescimento (k) de M. gracile foi diferente entre os meios de cultura, sendo maior no c
Braz. J. Biol.. Publicado em: 02/12/2019
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9. Promising green banana and plantain genotypes for making flour
Resumo: O objetivo deste trabalho foi caracterizar genótipos de bananas e plátanos e identificar os mais promissores para a fabricação de farinha. Dezesseis genótipos de plátanos e quatro cultivares de banana foram avaliados quanto ao teor de matéria seca e ao rendimento em farinha. As farinhas obtidas foram caracterizadas quanto à cor (L*, C* e h*)
Pesq. agropec. bras.. Publicado em: 02/12/2019
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10. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 25/11/2019
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11. FOODÔMICA POR RMN DE 1H PARA MONITORAMENTO DA ESTABILIDADE OXIDATIVA DE MARGARINAS SUBMETIDAS AO TRATAMENTO TÉRMICO
Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson’s and
Quím. Nova. Publicado em: 21/10/2019
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12. In vitro antioxidant, DNA-damaged protection and antiproliferative activities of ethyl acetate and n-butanol extracts of Centaurea sphaerocephalaL.
Abstract: This study aimed to evaluate the in vitro antiproliferative and inhibition of oxidative DNA-damage activities of n-butanol (n-BuOH) extract of Centaurea sphaerocephala. The in vitro antioxidant activity of the ethyl acetate (EtOAc) and the n-BuOH extracts of this plant were also assayed. To investigate the antioxidant potential, extracts were teste
An. Acad. Bras. Ciênc.. Publicado em: 23/09/2019