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[PMID]:29367483
[Au] Autor:Matsuura T; Ogawa A; Ohara Y; Nishina S; Nakanishi M; Gohtani S
[Ad] Endereço:Department of Applied Biological Science, Kagawa University.
[Ti] Título:Effect of Alcohols on the Phase Behavior and Emulsification of a Sucrose Fatty Acid Ester/Water/Edible Oil System.
[So] Source:J Oleo Sci;67(2):167-176, 2018 Feb 01.
[Is] ISSN:1347-3352
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:The effect of alcohols (ethanol, 1-propanol, propylene glycol, glycerin, sucrose) on the phase behavior and emulsification of sucrose stearic acid ester (SSE)/water/edible vegetable oil (EVO) systems was investigated. Adding sucrose, propylene glycol, and glycerin narrowed the oil-separated two-phase region in the phase diagram of the SSE/water/EVO systems, whereas adding ethanol and 1-propanol expanded the oil-separated two-phase region. Changing the course of emulsification in the phase diagram showed that the size of the oil-droplet particle typically decreased in a system with a narrowed oil-separated region. The emulsification properties of the systems varied with respect to changes in the phase diagram. The microstructure of the systems was examined using small-angle X-ray scattering, and the ability to retain the oil in the lamellar structure of the SSEs was suggested as an important role in emulsification, because the mechanism of the systems was the same as that for the liquid crystal emulsification method.
[Mh] Termos MeSH primário: Álcoois/química
Ésteres/química
Ácidos Graxos/química
Transição de Fase
Óleos Vegetais/química
Ácidos Esteáricos/química
Sacarose/química
Água/química
[Mh] Termos MeSH secundário: Emulsões
Glicerol/química
Propilenoglicol/química
Espalhamento a Baixo Ângulo
Difração de Raios X
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alcohols); 0 (Emulsions); 0 (Esters); 0 (Fatty Acids); 0 (Plant Oils); 0 (Stearic Acids); 059QF0KO0R (Water); 4ELV7Z65AP (stearic acid); 57-50-1 (Sucrose); 6DC9Q167V3 (Propylene Glycol); PDC6A3C0OX (Glycerol)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180309
[Lr] Data última revisão:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180126
[St] Status:MEDLINE
[do] DOI:10.5650/jos.ess17146


  2 / 23094 MEDLINE  
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[PMID]:28462587
[Au] Autor:Whon TW; Shin NR; Jung MJ; Hyun DW; Kim HS; Kim PS; Bae JW
[Ad] Endereço:Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University , Seoul, Republic of Korea.
[Ti] Título:Conditionally Pathogenic Gut Microbes Promote Larval Growth by Increasing Redox-Dependent Fat Storage in High-Sugar Diet-Fed Drosophila.
[So] Source:Antioxid Redox Signal;27(16):1361-1380, 2017 Dec 01.
[Is] ISSN:1557-7716
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:AIMS: Changes in the composition of the gut microbiota contribute to the development of obesity and subsequent complications that are associated with metabolic syndrome. However, the role of increased numbers of certain bacterial species during the progress of obesity and factor(s) controlling the community structure of gut microbiota remain unclear. Here, we demonstrate the inter-relationship between Drosophila melanogaster and their resident gut microbiota under chronic high-sugar diet (HSD) conditions. RESULTS: Chronic feeding of an HSD to Drosophila resulted in a predominance of resident uracil-secreting bacteria in the gut. Axenic insects mono-associated with uracil-secreting bacteria or supplemented with uracil under HSD conditions promoted larval development. Redox signaling induced by bacterial uracil promoted larval growth by regulating sugar and lipid metabolism via activation of p38a mitogen-activated protein kinase. INNOVATION: The present study identified a new redox-dependent mechanism by which uracil-secreting bacteria (previously regarded as opportunistic pathobionts) protect the host from metabolic perturbation under chronic HSD conditions. CONCLUSION: These results illustrate how Drosophila and gut microbes form a symbiotic relationship under stress conditions, and changes in the gut microbiota play an important role in alleviating deleterious diet-derived effects such as hyperglycemia. Antioxid. Redox Signal. 27, 1361-1380.
[Mh] Termos MeSH primário: Drosophila melanogaster/crescimento & desenvolvimento
Vida Livre de Germes
Obesidade/microbiologia
Sacarose/administração & dosagem
[Mh] Termos MeSH secundário: Animais
Bactérias/classificação
Bactérias/isolamento & purificação
Bactérias/metabolismo
Modelos Animais de Doenças
Drosophila melanogaster/microbiologia
Trato Gastrointestinal/microbiologia
Metabolismo dos Lipídeos
Microbiota
Proteína Quinase 14 Ativada por Mitógeno/metabolismo
Obesidade/induzido quimicamente
Oxirredução
Uracila/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
56HH86ZVCT (Uracil); 57-50-1 (Sucrose); EC 2.7.11.24 (Mitogen-Activated Protein Kinase 14)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180309
[Lr] Data última revisão:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170503
[St] Status:MEDLINE
[do] DOI:10.1089/ars.2016.6790


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[PMID]:28461086
[Au] Autor:Arando A; Gonzalez A; Delgado JV; Arrebola FA; Perez-Marín CC
[Ad] Endereço:Department of Genetics, Faculty of Veterinary Medicine, University of Cordoba, Cordoba 14014, Spain.
[Ti] Título:Storage temperature and sucrose concentrations affect ram sperm quality after vitrification.
[So] Source:Anim Reprod Sci;181:175-185, 2017 Jun.
[Is] ISSN:1873-2232
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to analyse the characteristics of ram spermatozoa subjected to varying concentrations of sucrose, and the influence of storage temperature (22°C or 5°C) prior to vitrification. Ejaculated semen was diluted in TCFEY (tris-citric acid-fructose 20% egg yolk), and two aliquots were prepared at a final concentration of 100×10 spz/ml, one maintained at room temperature (22°C) and the other at 5°C. In the first experiment, the toxicity of sucrose diluents on the sperm was analysed; sperm samples at different temperatures were diluted (1:2) in TCF-BSA 2% (control) or in the same extender supplemented with various sucrose concentrations (0.4M, 0.6M and 0.8M). The effects of vitrification were studied in the second experiment, where sperm samples were mixed with different concentrations of cryoprotectants (sucrose) and vitrified by being plunged directly into liquid nitrogen. In both experiments, the sperm quality was assessed by measuring motility, morphology, membrane functionality (HOST), viability, acrosome integrity and DNA fragmentation. The toxicity test revealed significant differences (p≤0.05) when different sucrose concentrations were used; lower total and progressive motility, normal morphology and membrane functionality were noted when sucrose concentration was higher, compared to the control treatment. Samples maintained at room temperature showed significantly (p≤0.05) higher viability than samples stored at 5°C. In contrast, although the quality of vitrified sperm was drastically decreased in comparison with fresh sperm, sucrose was associated with greater total motility, viability and membrane functionality. This improvement was closely linked to the temperature at which the sperm had been previously maintained, showing higher values when sperm was stored at 5°C. The main conclusions to be drawn from the study are therefore that sucrose shows promising potential as a cryoprotectant, and storing samples at 5°C is linked to improved sperm quality following vitrification.
[Mh] Termos MeSH primário: Análise do Sêmen/veterinária
Preservação do Sêmen/veterinária
Ovinos/fisiologia
Sacarose/farmacologia
[Mh] Termos MeSH secundário: Animais
Criopreservação
Crioprotetores/farmacologia
Fragmentação do DNA/efeitos dos fármacos
Masculino
Sêmen/efeitos dos fármacos
Contagem de Espermatozoides
Motilidade Espermática/efeitos dos fármacos
Temperatura Ambiente
Vitrificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cryoprotective Agents); 57-50-1 (Sucrose)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180307
[Lr] Data última revisão:
180307
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170503
[St] Status:MEDLINE


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[PMID]:29232607
[Au] Autor:Chowdhury EA; Alqahtani F; Bhattacharya R; Mehvar R; Bickel U
[Ad] Endereço:Department of Pharmaceutical Sciences, School of Pharmacy, Texas Tech University Health Sciences Center, Amarillo, TX, USA; Center for Blood-Brain Barrier Research, School of Pharmacy, Texas Tech University Health Sciences Center, Amarillo, TX, USA.
[Ti] Título:Simultaneous UPLC-MS/MS analysis of two stable isotope labeled versions of sucrose in mouse plasma and brain samples as markers of blood-brain barrier permeability and brain vascular space.
[So] Source:J Chromatogr B Analyt Technol Biomed Life Sci;1073:19-26, 2018 Jan 15.
[Is] ISSN:1873-376X
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Blood Brain Barrier (BBB) permeability is frequently compromised in the course of diseases affecting the central nervous system (CNS). Sucrose is a low molecular weight, hydrophilic marker with slow permeability at the naive BBB and therefore one of the widely used indicators of barrier integrity. Our laboratory recently developed a highly sensitive UPLC-MS/MS method for stable isotope labeled [ C ]sucrose in biological matrices. Correction of total brain concentration for contribution of intravascular space is required in such experiments in order to accurately measure BBB permeability, and it is often accomplished by vascular perfusion with buffer solutions prior to brain sampling. The purpose of the present study was to develop a UPLC-MS/MS method, which allows simultaneous analysis of two different stable isotope labeled sucrose variants, one of which can be utilized as a vascular marker. The first analyte, [ C ]sucrose, serves to quantify brain uptake clearance as a measure of BBB permeability, while the second analyte, [ C ]sucrose, is administered just before termination of the animal experiment and is considered as the vascular marker. [ H ]sucrose is used as the internal standard for both C labeled compounds. Because the majority of recent studies on CNS diseases employ mice, another objective was to validate the new technique in this species. The UPLC-MS/MS method was linear (r ≥ 0.99) in the tested concentration ranges, from 10 to 1000 ng/mL for both analytes in plasma, from 2 to 400 ng/g [ C ]sucrose in brain and from 10 to 400 ng/g [ C ]sucrose in brain. It was also validated in terms of acceptable intra and inter run accuracy and precision values (n = 5). The dual analyte technique was applied in a study in mice. One group received intravenous bolus injections of 10 mg/kg [ C ]sucrose at time 0, and 10 mg/kg [ C ]sucrose at 14.5 min, and subsequent terminal blood and brain sampling was performed at 15 min. For comparison, another group received an intravenous bolus dose of 10 mg/kg [ C ]sucrose and was submitted to transcardiac perfusion with buffer after 15 min. We demonstrate that the two alternative techniques to correct for intravascular content deliver equivalent values for brain concentration and brain uptake clearance.
[Mh] Termos MeSH primário: Barreira Hematoencefálica/metabolismo
Isótopos de Carbono/análise
Cromatografia Líquida de Alta Pressão/métodos
Sacarose/análise
Espectrometria de Massas em Tandem/métodos
[Mh] Termos MeSH secundário: Animais
Biomarcadores/análise
Biomarcadores/sangue
Biomarcadores/metabolismo
Química Encefálica/fisiologia
Permeabilidade Capilar/fisiologia
Isótopos de Carbono/sangue
Isótopos de Carbono/farmacocinética
Feminino
Limite de Detecção
Modelos Lineares
Camundongos
Camundongos Endogâmicos C57BL
Reprodutibilidade dos Testes
Sacarose/sangue
Sacarose/farmacocinética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biomarkers); 0 (Carbon Isotopes); 57-50-1 (Sucrose)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180302
[Lr] Data última revisão:
180302
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171213
[St] Status:MEDLINE


  5 / 23094 MEDLINE  
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[PMID]:29311459
[Au] Autor:Mitsuboshi S; Yamada H; Nagai K; Okajima H
[Ad] Endereço:Department of Pharmacy, Kaetsu Hospital.
[Ti] Título:[Low Continuity Rate of Sucroferric Oxyhydroxide among Japanese Hemodialysis Patients with High Phosphate Binder Pill Burden].
[So] Source:Yakugaku Zasshi;138(1):135-139, 2018.
[Is] ISSN:1347-5231
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:This prospective observational study was conducted to evaluate the continuity, efficacy, and tolerability of sucroferric oxyhydroxide (SO) among hemodialysis (HD) patients who switched to SO from sevelamer hydrochloride (SH) or bixalomer (BX). Participants were 9 HD patients in Kaetsu Hospital who had been receiving more than 9 tablets/d of SH or BX and were switched to SO 750 mg/d. All the participants were men. Over a 6-month observational period, 6 of the 9 patients (67%) discontinued SO because of adverse events, including diarrhea, atheroma, and polycythemia. Although the diarrhea and atheroma were mild, the affected patients did not wish to restart SO. On the other hand, 3 of the 9 patients (33%) continued taking SO throughout the observation period. These patients tended to have increased levels of serum calcium, hematocrit, and serum ferritin; a decreased number of phosphate binder tablets (from 21 tablets/d to 8 tablets/d); and a decreased dosage of erythropoiesis-stimulating agents. Serum phosphate levels tended to decrease in continuers, but tended to increase in discontinuers. It may be preferable to increase the SO dosage gradually rather than switching from SH or BX all at once, and patients who switch to SO should be carefully monitored.
[Mh] Termos MeSH primário: Quelantes/administração & dosagem
Esquema de Medicação
Substituição de Medicamentos/métodos
Compostos Férricos/administração & dosagem
Poliaminas
Diálise Renal
Sevelamer
Sacarose/administração & dosagem
[Mh] Termos MeSH secundário: Idoso
Grupo com Ancestrais do Continente Asiático
Quelantes/efeitos adversos
Combinação de Medicamentos
Compostos Férricos/efeitos adversos
Seres Humanos
Masculino
Meia-Idade
Fosfatos/sangue
Estudos Prospectivos
Sacarose/efeitos adversos
Comprimidos
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE; OBSERVATIONAL STUDY
[Nm] Nome de substância:
0 (Chelating Agents); 0 (Drug Combinations); 0 (Ferric Compounds); 0 (Phosphates); 0 (Polyamines); 0 (Tablets); 0 (sucroferric oxyhydroxide); 3160WY51LV (bixalomer); 57-50-1 (Sucrose); 9YCX42I8IU (Sevelamer)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180110
[St] Status:MEDLINE
[do] DOI:10.1248/yakushi.17-00180


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[PMID]:29288052
[Au] Autor:Shukla N; Pomarico E; Hecht CJS; Taylor EA; Chergui M; Othon CM
[Ad] Endereço:Department of Physics, Wesleyan University, Middletown, CT 06457, USA.
[Ti] Título:Hydrophobic interactions of sucralose with protein structures.
[So] Source:Arch Biochem Biophys;639:38-43, 2018 02 01.
[Is] ISSN:1096-0384
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Sucralose is a commonly employed artificial sweetener that appears to destabilize protein native structures. This is in direct contrast to the bio-preservative nature of its natural counterpart, sucrose, which enhances the stability of biomolecules against environmental stress. We have further explored the molecular interactions of sucralose as compared to sucrose to illuminate the origin of the differences in their bio-preservative efficacy. We show that the mode of interactions of sucralose and sucrose in bulk solution differ subtly through the use of hydration dynamics measurement and computational simulation. Sucralose does not appear to disturb the native state of proteins for moderate concentrations (<0.2 M) at room temperature. However, as the concentration increases, or in the thermally stressed state, sucralose appears to differ in its interactions with protein leading to the reduction of native state stability. This difference in interaction appears weak. We explored the difference in the preferential exclusion model using time-resolved spectroscopic techniques and observed that both molecules appear to be effective reducers of bulk hydration dynamics. However, the chlorination of sucralose appears to slightly enhance the hydrophobicity of the molecule, which reduces the preferential exclusion of sucralose from the protein-water interface. The weak interaction of sucralose with hydrophobic pockets on the protein surface differs from the behavior of sucrose. We experimentally followed up upon the extent of this weak interaction using isothermal titration calorimetry (ITC) measurements. We propose this as a possible origin for the difference in their bio-preservative properties.
[Mh] Termos MeSH primário: Interações Hidrofóbicas e Hidrofílicas
Modelos Químicos
Muramidase/química
Sacarose/análogos & derivados
[Mh] Termos MeSH secundário: Animais
Galinhas
Sacarose/química
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
57-50-1 (Sucrose); 96K6UQ3ZD4 (trichlorosucrose); EC 3.2.1.17 (Muramidase)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180214
[Lr] Data última revisão:
180214
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171231
[St] Status:MEDLINE


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[PMID]:28741960
[Au] Autor:Beuchat LR; Mann DA; Kelly CA; Ortega YR
[Ad] Endereço:Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
[Ti] Título:Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature.
[So] Source:J Food Prot;80(9):1408-1414, 2017 09.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Outbreaks of salmonellosis have been associated with consumption of high-sugar, low-water activity (a ) foods. The study reported here was focused on determining the effect of storage temperature (5 and 25°C) on survival of initially high and low levels of Salmonella in dry-inoculated sucrose (a 0.26 ± 0.01 to 0.54 ± 0.01) and wet-inoculated sucrose (a 0.24 ± 0.01 to 0.44 ± 0.04) over a 52-week period. With the exception of dry-inoculated sucrose at a 0.26, Salmonella survived for 52 weeks in dry- and wet-inoculated sucrose stored at 5 and 25°C. Retention of viability was clearly favored in sucrose stored at 5°C compared with 25°C, regardless of level or type of inoculum or a . Survival at 5°C was not affected by a . Initial high-inoculum counts of 5.18 and 5.25 log CFU/g of dry-inoculated sucrose (a 0.26 and 0.54, respectively) stored for 52 weeks at 5°C decreased by 0.56 and 0.53 log CFU/g; counts decreased by >4.18 and >4.25 log CFU/g in samples stored at 25°C. Inactivation rates in wet-inoculated sucrose were similar to those in dry-inoculated sucrose; however, a trend toward higher persistence of Salmonella in dry- versus wet-inoculated sucrose suggests there was a higher proportion of cells in the wet inoculum with low tolerance to osmotic stress. Survival patterns were similar in sucrose initially containing a low level of Salmonella (2.26 to 2.91 log CFU/g). The pathogen was recovered from low-inoculated sucrose stored at 5°C for 52 weeks regardless of type of inoculum or a and from dry-inoculated sucrose (a 0.54) and wet-inoculated sucrose (a 0.24) stored at 25°C for 12 and 26 weeks, respectively. Results emphasize the importance of preventing contamination of sucrose intended for use as an ingredient in foods not subjected to a treatment that would be lethal to Salmonella.
[Mh] Termos MeSH primário: Manipulação de Alimentos/métodos
Viabilidade Microbiana
Salmonella/crescimento & desenvolvimento
Sacarose
[Mh] Termos MeSH secundário: Contagem de Colônia Microbiana
Microbiologia de Alimentos
Temperatura Ambiente
Água
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
059QF0KO0R (Water); 57-50-1 (Sucrose)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:180214
[Lr] Data última revisão:
180214
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170726
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-537


  8 / 23094 MEDLINE  
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[PMID]:28778552
[Au] Autor:Nowacka M; Fijalkowska A; Wiktor A; Dadan M; Tylewicz U; Dalla Rosa M; Witrowa-Rajchert D
[Ad] Endereço:Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland. Electronic address: malgorzata_nowacka@sggw.pl.
[Ti] Título:Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries.
[So] Source:Ultrasonics;83:33-41, 2018 Feb.
[Is] ISSN:1874-9968
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
[Mh] Termos MeSH primário: Sobrevivência Celular/efeitos da radiação
Dessecação/métodos
Conservação de Alimentos/métodos
Qualidade dos Alimentos
Ondas de Choque de Alta Energia
Osmose/efeitos da radiação
Vaccinium macrocarpon/efeitos da radiação
[Mh] Termos MeSH secundário: Sobrevivência Celular/fisiologia
Diterpenos Caurânicos/química
Relação Dose-Resposta à Radiação
Análise de Alimentos
Glucosídeos/química
Dose de Radiação
Sacarose/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Diterpenes, Kaurane); 0 (Glucosides); 0YON5MXJ9P (stevioside); 57-50-1 (Sucrose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170806
[St] Status:MEDLINE


  9 / 23094 MEDLINE  
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[PMID]:29241317
[Au] Autor:Getu R; Tola YB; Neela S
[Ad] Endereço:Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia.
[Ti] Título:Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage.
[So] Source:Acta Sci Pol Technol Aliment;16(4):379-391, 2017 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage. METHODS: This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties. Fourteen combinations of formulations were determined by D-optimal mixture simplex lattice design, by using Design expert. The blended beverages were prepared by mixing the three basic ingredients with the range of 60−100% soy milk, 0–25% mango nectar and 0–15% sucrose solution. The prepared blended beverage was analyzed for selected physicochemical and sensory properties. The statistical significance of the terms in the regression equations were examined by Analysis of Variance (ANOVA) for each response and the significance test level was set at 5% (p < 0.05). RESULTS: The results showed that, as the proportion of mango nectar and sucrose solution increased, total color change, total soluble solid, gross energy, titratable acidity, and beta-carotene contents increased but with a decrease in moisture , ash, protein, ether extract, minerals and phytic acid contents was observed. Fi- nally, numerical optimization determined that 81% soy milk, 16% Mango nectar and 3% sugar solution will give by a soy milk blended beverage with the best physicochemical and sensory properties, with a desirability of 0.564. CONCLUSIONS: Blending soy milk with fruit juice such as mango is beneficial, as it improves sensory as well as selected nutritional parameters.
[Mh] Termos MeSH primário: Mangifera/química
Leite de Soja/química
Leite de Soja/normas
Sacarose/química
[Mh] Termos MeSH secundário: Manipulação de Alimentos
Seres Humanos
Néctar de Plantas/química
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Nectar); 57-50-1 (Sucrose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180208
[Lr] Data última revisão:
180208
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171216
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.0506


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[PMID]:29182869
[Au] Autor:Thorat AA; Forny L; Meunier V; Taylor LS; Mauer LJ
[Ad] Endereço:Department of Food Science, Purdue University , 745 Agriculture Mall Drive, West Lafayette, 9 Indiana 47907, United States.
[Ti] Título:Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose-Salt Blends.
[So] Source:J Agric Food Chem;65(51):11259-11272, 2017 Dec 27.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The effects of salts on the stability of amorphous sucrose and its crystallization in different environments were investigated. Chloride (LiCl, NaCl, KCl, MgCl , CaCl , CuCl , FeCl , FeCl , and AlCl ) and sulfate salts with the same cations (Na SO , K SO , MgSO , CuSO , Fe(II)SO , and Fe(III)SO ) were studied. Samples (sucrose controls and sucrose:salt 1:0.1 molar ratios) were lyophilized, stored in controlled temperature and relative humidity (RH) conditions, and monitored for one month using X-ray diffraction. Samples were also analyzed by differential scanning calorimetry, microscopy, and moisture sorption techniques. All lyophiles were initially amorphous, but during storage the presence of a salt had a variable impact on sucrose crystallization. While all samples remained amorphous when stored at 11 and 23% RH at 25 °C, increasing the RH to 33 and 40% RH resulted in variations in crystallization onset times. The recrystallization time generally followed the order monovalent cations < sucrose < divalent cations < trivalent cations. The presence of a salt typically increased water sorption as compared to sucrose alone when stored at the same RH; however, anticrystallization effects were observed for sucrose combined with salts containing di- and trivalent cations in spite of the increased water content. The cation valency and hydration number played a major role in dictating the impact of the added salt on sucrose crystallization.
[Mh] Termos MeSH primário: Cloretos/química
Sacarose/química
Sulfatos/química
[Mh] Termos MeSH secundário: Cristalização
Umidade
Temperatura Ambiente
Água/química
Difração de Raios X
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Chlorides); 0 (Sulfates); 059QF0KO0R (Water); 57-50-1 (Sucrose)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180108
[Lr] Data última revisão:
180108
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171129
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04746



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