29 documents found, page 1 of 3
Quality and composition of three palm oils isolated by clean and sustainable pr...
Silva, Claudia Marques da; Zanqui, Ana Beatriz; Visentainer, Jesui Vergilio; Cardozo-Filho, Lucio [UNESP]; Stival Bittencourt, Paulo RodrigoMade available in DSpace on 2020-12-10T17:31:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-06-20; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Empresa Brasileira de Pesquisa Agropecuaria, Brasil; Araucaria Foundation; Protocols that employ envir...
Composição proximal e perfil de ácidos graxos do lambari- do- rabo- vermelho (A...
Furuya, Valéria Rossetto Barriviera; Furuya, Wilson Massamitu; Michelato, Mariana; Salaro, Ana Lúcia; Matsushita, Makoto; Batiston, Weliton PedroO trabalho foi realizado com o objetivo de avaliar a composição proximal e perfil de ácidos graxos de lambaris-do-rabo-vermelho de acordo com a classe de peso corporal: Classe I (3,24 - 4,46g); Classe II (9,08 - 11,62g); Classe III (15,8 - 18,89g) e Classe IV (32,25 - 54,64g). Não foi observado efeito do peso corporal sobre o conteúdo de cinzas corporal dos peixes. Os peixes de Classe I apresentaram maiores teo...
Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro com...
Souza, Aloisio Henrique Pereira de; Corrêa, Rúbia C.G.; Barros, Lillian; Calhelha, Ricardo C.; Santos-Buelga, Celestino; Peralta, Rosane M.Leaves, stems and whole plant of Ilex paraguariensis (yerba mate) were characterized in terms of their chemical composition and biological activities in order to determine which part of the plant is more interesting to develop bioactive formulations. The yerba mate samples contain at least five free sugars, five organic acids, eighteen fatty acids, one tocopherol, nine hydroxycinnamoyl derivatives and two flavo...
Quantificação de ácidos graxos de alevinos de tilápia do Nilo (Oreochromis nilo...
Higuchi, Leticia Hayashi; Feiden, Aldi; Matsushita, Makoto; Santarosa, Mayara; Zanqui, Ana Beatriz; Bittencourt, Fábio [UNESP]; Boscolo, Wilson RogérioSubmitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-27T11:29:54Z No. of bitstreams: 0Bitstream added on 2014-05-27T14:37:45Z : No. of bitstreams: 1 2-s2.0-84885132213.pdf: 495769 bytes, checksum: 739ce6035958ba1696fcb7ed8f2160f4 (MD5); Made available in DSpace on 2014-05-27T11:29:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-07-01; The present work aimed to quantify ...
Quantificação de minerais e isômeros de tocoferóis em castanhas através da abor...
Souza, Nilson Evelazio de; Rodrigues, Angela Claudia; Souza, Aloisio Henrique Pereira; Matsushita, Makoto; Pedrão, Mayka ReghianyOs níveis dos isômeros ?, ?, e (? + ?)-tocoferol e os valores dos minerais Se, Zn, Ca, Fe, K, Mn, Mg e Cu foram analisados em castanhas de oleaginosas. Teores elevados de Zn (> 65%) em relação à ingestão dietética recomendada (RDI), foram encontrados em todas as castanhas exceto na macadâmia (25% de RDI). Todas as amostras apresentaram elevados teores de Se com relação à RDI, em ordem decrescente: castanha d...
Development, characterization and chemometric analysis of gluten-free granolas ...
Souza, Aloisio Henrique Pereira; Gohara, Aline Kirie; Pagamunici, Lilian Maria; Visentainer, Jesui Vergílio; Souza, Nilson Evelázio; Matsushita, MakotoThe goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and total lipids contents ranged from 86.72 to 97.49 and 97.84 to 134.03 g kg-1 of food, respectively. The polyunsatura...
FERRAMENTAS QUIMIOMÉTRICAS APLICADAS NO DESENVOLVIMENTO E CARACTERIZAÇÃO PROXIM...
Gohara, Aline Kirie; Souza, Aloisio Henrique Pereira de; Zanqui, Ana Beatriz; Souza, Nilson Evelázio; Visentainer, Jesui Vergilio; Matsushita, MakotoUm planejamento fatorial 22 completo (dois fatores em dois níveis) com duplicata foi realizado, para investigar a influência dos fatores: % de chia e azuki adicionados no bolo de chocolate isento de glúten, para a determinação da composição proximal, energia e atributos sensoriais. No estudo foi utilizada farinha desengordurada de chia e de azuki. Os fatores % de chia e azuki foram significativos, e o aumento d...
Total phenolic content and antioxidant capacity of methanolic extracts of ten f...
Batiston, Weliton Pedro; Maruyama, Swami Arêa; Gomes, Sandra Terezinha Marques; Visentainer, Jesuí Vergílio; Souza, Nilson Evelázio deThe aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity. The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH· radical inhibition method. It was verified that the fruits possess positive correlation (R2 = 0...
Sacha inchi as potential source of essential fatty acids and tocopherols: multi...
Souza, Aloisio Henrique Pereira de; Gohara, Aline Kirie; Rodrigues, Ângela Cláudia; Souza, Nilson Evelázio de; Visentainer, Jesuí VergílioThe present study investigated the fatty acid composition, tocopherols and nutritional factors in the nut and shell of Sacha inchi (Plukenetia volubilis) through multivariate data analysis. The nut showed a high lipid content (48.5%), while the shell showed a low content (1.2%), although both parts of the plant had similar fatty acid composition. Low contents of saturated fatty acids were found in both parts, i...
Fatty acid quantification in different types of cookies with emphasis on trans ...
Stroher, Gisely Luzia; Rodrigues, Angela Cláudia; Gohara, Aline Kirie; Visentainer, Jesui Vergílio; Matsushita, Makoto; Souza, Nilson Evelazio deThe objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty acids. Three brands (A, B, C) of each kind of cookie were investigated. The results are given in brand alphabetic order. The Trans fatty acid results are given in g p...