4 documents found, page 1 of 1
Hygienic-sanitary quality and effect of freezing time and temperature on total ...
Lopes,Lilian Maria Peixoto; Chaves,Jaísa Oliveira; Cunha,Luciana Rodrigues da; Passos,Maria Cristina; Menezes,Camila CarvalhoAbstract Knowledge of the hygienic-sanitary quality of raw human milk helps to establish the best storage conditions for the preservation of its nutritional and functional components. Therefore, this study aimed to evaluate the hygienic-sanitary quality of human milk extracted at the mothers’ homes, and to analyze the effect of freezing time and temperature on the milk’s total antioxidant capacity. Milk of five...
Citotoxicity of food dyes sunset yellow (E-110), bordeaux red (E-123), and tatr...
Gomes,Keiva Maria Silva; Oliveira,Maria Virna Gonçalves Aguiar de; Carvalho,Francisco Ronielson de Sousa; Menezes,Camila Carvalho; Peron,Ana PaulaThe objective of this study was to evaluate the cytotoxic effect of the food dyes sunset yellow, bordeaux red, and tartrazine yellow on the cellular cycle of Allium cepa L. Each dye was evaluated at the doses of 0.4 and 4.0 mL, at the exposure times of 24 and 48 hours in root tip cells of Allium cepa L. Slides were prepared and cells were analyzed during the whole cell cycle for cellular aberrations totaling 5,...
Influence of packaging and potassium sorbate on the physical, physicochemical a...
Menezes,Camila Carvalho; Borges,Soraia Vilela; Ferrua,Fabiana Queiroz; Vilela,Carolina Pimentel; Carneiro,João de Deus SouzaThe elaboration of preserves through fruit processing is a promising alternative for their conservation. Such processing provides pleasant flavor due to the increase of sweetness and allows good conservation of the product for a prolonged time. Seeking quality and higher durability of fruit preserves, the purpose of this work was to evaluate the interference of potassium sorbate addition, and polypropylene, met...
Caracterização física e físico-química de diferentes formulações de doce de goi...
Menezes,Camila Carvalho; Borges,Soraia Vilela; Cirillo,Marcelo Ângelo; Ferrua,Fabiana Queiroz; Oliveira,Letícia Fernandes; Mesquita,Karina ScatolinoA vida útil de doces pode ser estendida com a utilização de conservantes e outros métodos combinados de conservação. O objetivo desse trabalho foi verificar o efeito da concentração de sorbato de potássio, concentração de ácido cítrico e razão polpa/açúcar sobre as características físicas e físico-químicas de formulações de doce de goiaba. Foi utilizado um planejamento fatorial 2³ completo com 3 pontos centrais...