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  1 / 6921 MEDLINE  
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[PMID]:29381025
[Au] Autor:Bogatyrev AN; Dydykin AS; Asianova MA; Fedulova LV; Ustinova AV
[Ti] Título:[Assessment of the using effectiveness of iodine containing additives in development of meat products for child nutrition].
[So] Source:Vopr Pitan;85(4):68-75, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The effectiveness of iodine containing additives on the basis of whey protein and milk protein casein compared to iodized salt in the composition of meat minced semi-finished products for child nutrition was examined in the experiment on laboratory animals. Four variants of the semi-finished products were investigated: 1 - control; 2 - enriched with iodine containing milk protein casein; 3 - enriched with iodine containing whey proteins; 4 - enriched with iodized salt. The semi-finished products were enriched at the level of 15% of the daily norm of iodine requirement for children at the age of 7-12 years. Iodine content in 100 g of product was 20 µkg. Rats (initial body weight 140±20 g, n=80) were divided into five groups (control, intact and three experimental groups). Groups 1 and 5 included the animals fed with a standard vivarium diet throughout the experiment. The rats from groups 2-4 were fed with the iodine enriched diet: group 2 received diet containing semi-finished products No. 2; group 3 sample No. 3 and group 4 - sample No. 4. The first stage of the experiment was aimed at accumulation of iodine in tissues and organs of animals consumed the tested iodine containing additives in the composition of semi-finished products. The second stage of the experiment consisted in simulation of the mercazolilum-induced (50 mg/kg b.w.) hypothyroidism (iodine deficiency) and detection of preventive effects of iodine containing meat semi-finished products in a model of experimental hypothyroidism in rats. The data obtained upon the end of the experiment suggest that the highest effect for correction of iodine deficiency was achieved when using the culinary products enriched with iodine containing whey proteins (sample No. 3): the level of thyroxine (T4) was restored by 98.7% in the animals from group 3 compared to the indices of the intact group, Т3 by 100%, TSH - by 89.3%. This effect was confirmed by the hematological and biochemical blood indexes, as well as the dynamics of their weight change: the level of white blood cells was significantly lower by 28%, granulocytes by 44%, monocytes by 42% compared to control rats; the weight gain of the animals of the 3 group was 20.3%, closer to that of intact animals - 26.4%, while in the control group it was 2.6 %.
[Mh] Termos MeSH primário: Culinária
Aditivos Alimentares/farmacologia
Hipotireoidismo/sangue
Hipotireoidismo/dietoterapia
Iodo/farmacologia
Produtos da Carne
[Mh] Termos MeSH secundário: Animais
Hipotireoidismo/induzido quimicamente
Masculino
Metimazol/efeitos adversos
Metimazol/farmacologia
Ratos
Ratos Wistar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 554Z48XN5E (Methimazole); 9679TC07X4 (Iodine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


  2 / 6921 MEDLINE  
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[PMID]:29378099
[Au] Autor:Mazo VK; Sidorova YS; Kochetkova AA
[Ti] Título:[Genetic mice models of type 2 diabetes for evaluation of the effectiveness of minor biologically active food substances].
[So] Source:Vopr Pitan;84(6):63-8, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:This report is devoted to discussion of type 2 diabetes experimental modelling on genetic mice lines. These laboratory animals, the same as genetic rats lines, are usually used in type 2 diabetes experimental modelling. The problem of using mice with genetic obesity in modeling of type 2 diabetes is discussed in details in the review. In this article the authors shortly characterize the congenic line of mice ККАУ, suffering from genetic obesity and hyperinsulinemia. The features of modelling type 2 diabetes using ob/ob and db/db mice are described closely. The phenotype of the animals comes into obesity, infertility, brakes in length growth, hyperinsulinemia and dysimmunity. Neither leptin mRNA, nor the hormone itself are synthesized in ob/ob mice, leading to ob phenotype formation. Whilst db/db mice have two mutant copies of leptin receptor gene, which leads to gradual hyperglycemia and obesity progression, followed by hyperinsulemia similar to human type 2 diabetes. C57BL/KsLeprdb/+ mice with recessive gene leptin receptoi-Lepiнlb (db) is very perspective genetic type 2 diabetes model developed in Russia. TSOD mice are used as an alternative model (Tsumura Suzuki, diabetes with obesity), showing diabetes and obesity symptoms with marked hyperinsulinemia and pancreatic gland hypertrophy. Thus, presented in this review scientific reports approve wide opportunities of effective usage of genetic lines of small laboratory animals (mice) for type 2 diabetes modelling.
[Mh] Termos MeSH primário: Diabetes Mellitus Experimental
Diabetes Mellitus Tipo 2
Aditivos Alimentares/farmacologia
Modelos Genéticos
[Mh] Termos MeSH secundário: Animais
Diabetes Mellitus Experimental/dietoterapia
Diabetes Mellitus Experimental/genética
Diabetes Mellitus Experimental/metabolismo
Diabetes Mellitus Tipo 2/dietoterapia
Diabetes Mellitus Tipo 2/genética
Diabetes Mellitus Tipo 2/metabolismo
Seres Humanos
Camundongos
Camundongos Mutantes
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Food Additives)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


  3 / 6921 MEDLINE  
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[PMID]:29378094
[Au] Autor:Thushina EN; Mustafina OK; Kravchenko LV; Balakina AS; Alekseeva IA; Riger NA
[Ti] Título:[Effect of minor bioactive food substances ­ rutin and hesperidin in their separate and combined alimentary arrives on the immune system of rats and the activity of nuclear factor NF-kB liver cells].
[So] Source:Vopr Pitan;84(6):19-29, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The effect of rutin and hesperidin in their separate and combined admission to the immune system and the activity of nuclear factor NF-kB of rat liver cells has been investigated. Wistar male rats with an initial body weight of 224­225 g were divided into 4 groups of 6 rats in each. The rats of the 1st group (control) received a complete semi-synthetic diet, rats in group 2 ­ the same diet supplemented with rutine (400 mg/kg b.w.); the rats of group 3 ­ with the addition of hesperidin (400 mg/kg bw); group 4 ­ with the addition of rutin and hesperidin (400 mg/kg b.w. each) for 14 days. Animals received feed in free access mode in an amount of 25­30 g per rat per day, that corresponded to 15 g of dry formula. Animals received water also in free access. It has been found that rutin and hesperidin, included in the diet of rats both alone (groups 2 and 3) and together (group 4), have immunomodulatory impact which is a reduce of lymphocyte relative content [1st gr. ­ 70.55±1.58%, 2nd gr. ­ 63.62±2.85%, 3rd gr. ­ 62.03±3.16% (p1­3<0.05), 4th gr. ­ 65.75±1.08% (p1­4<0.05)] and an increase of percentage of neutrophil leukocytes [1st gr ­ 19.98±0.97%, 2nd gr. ­ 25.35±3.14%, 3rd gr. ­ 28.27±3.30% (p1­3<0.05), 4th gr. ­ 24.15±1.52% (p1­4<0.05)] and NK-cells in the peripheral blood [1st gr. ­ 3.29±0.45%, 2nd gr. ­ 6.91±0.70% (p1­2<0.05), 3rd gr. ­ 5.88±0.79% (p1­3<0.05), 4th gr. ­ 4.64±0.32% (p1­4<0.05)], that can be considered as a shift in the direction of innate immunity factors. In addition, the combined effect of high doses of rutin and hesperidin led to a change in erythrocyte parameters: an increase in the average volume of red blood cells [1st gr. ­ 56.00±1.06 fl, 2nd gr. ­ 56.67±0.42 fl, 3rd gr. ­ 58.50± 0.99 fl, 4th gr. ­ 59.50±0.99 fl (p1­4<0.05)], and the average content of hemoglobin [1st gr. ­ 18.97±0.45 pg, 2nd gr. ­ 19.10±0.19 pg, 3rd gr. ­ 19.73± 0.32 pg, 4th gr. ­ 20.08±0.33 pg (p1­4=0.07)], as well as increase in the level of TGF-ß1 in peripheral blood [1st gr. ­ 15.55±2.13 ng/ml, 2nd gr. ­ 14.81± 2.36 ng/ml, 3rd gr. ­ 17.02±2.53 ng/ml, 4th gr. ­ 22.14±2.29 ng/ml (p1­4<0.05)] and the expression of nuclear factor NF-kB in the liver cells [1st gr. ­ 16.10± 0.60 ng/ml; 2nd gr. ­ 15.14±2.28 ng/ml; 3rd gr. ­ 15.85±2.09 ng/ml; 4th gr. ­ 20.49±1.68 ng/ml (p1­4<0.05)].
[Mh] Termos MeSH primário: Aditivos Alimentares/farmacologia
Hesperidina/farmacologia
Imunidade Inata/efeitos dos fármacos
Leucócitos/imunologia
Fígado/imunologia
NF-kappa B/imunologia
Rutina/farmacologia
[Mh] Termos MeSH secundário: Animais
Leucócitos/citologia
Fígado/citologia
Masculino
Ratos
Ratos Wistar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 0 (NF-kappa B); 5G06TVY3R7 (Rutin); E750O06Y6O (Hesperidin)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


  4 / 6921 MEDLINE  
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[PMID]:29251504
[Au] Autor:Khan A; Wen Y; Huq T; Ni Y
[Ad] Endereço:Limerick Pulp and Paper Centre, Department of Chemical Engineering, University of New Brunswick , Fredericton, New Brunswick E3B 5A3, Canada.
[Ti] Título:Cellulosic Nanomaterials in Food and Nutraceutical Applications: A Review.
[So] Source:J Agric Food Chem;66(1):8-19, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Cellulosic nanomaterials (CNMs) are organic, green nanomaterials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made these nanomaterials an intriguing prospect for various applications including the food and nutraceutical industry. From the immobilization of various bioactive agents and enzymes, emulsion stabilization, direct food additives, to the development of intelligent packaging systems or pathogen or pH detectors, the potential food related applications for CNMs are endless. Over the past decade, there have been several reviews published covering different aspects of cellulosic nanomaterials, such as processing-structure-property relationship, physical and chemical properties, rheology, extraction, nanocomposites, etc. In this critical review, we have discussed and provided a summary of the recent developments in the utilization of cellulosic nanomaterials in applications related to food and nutraceuticals.
[Mh] Termos MeSH primário: Celulose
Suplementos Nutricionais
Indústria Alimentícia/métodos
Nanoestruturas/química
[Mh] Termos MeSH secundário: Animais
Células Imobilizadas
Emulsificantes/química
Enzimas Imobilizadas
Aditivos Alimentares/química
Embalagem de Alimentos
Seres Humanos
Mamíferos
Nanoestruturas/toxicidade
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Emulsifying Agents); 0 (Enzymes, Immobilized); 0 (Food Additives); 9004-34-6 (Cellulose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180215
[Lr] Data última revisão:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171219
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04204


  5 / 6921 MEDLINE  
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[PMID]:29241319
[Au] Autor:Chen H; Huang J; Shi X; Li Y; Liu Y
[Ad] Endereço:School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi?an,China.
[Ti] Título:Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus.
[So] Source:Acta Sci Pol Technol Aliment;16(4):403-412, 2017 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The efficacy of Lactobacillus delbrueckii subsp. bulgaricus as starter cultures for the dairy industry depends largely on the number of viable and active cells. Freeze-drying is the most convenient and successful method to preserve the bacterial cells. However, not all strains survived during freeze-drying. METHODS: The effects of six substances including NaCl, sorbitol, mannitol, mannose, sodium glutamate, betaine added to the MRS medium on the growth and freeze-drying survival rate and viable counts of Lb. delbrueckii subsp. bulgaricus were studied through a single-factor test and Plackett-Burman design. Subsequently, the optimum freeze-drying conditions of Lb. delbrueckii subsp. bulgaricus were determined. RESULTS: Lb. delbrueckii subsp. bulgaricus survival rates were up to the maximum of 42.7%, 45.4%, 23.6%, while the concentrations of NaCl, sorbitol, sodium glutamate were 0.6%, 0.15%, 0.09%, respectively. In the optimum concentration, the viable counts in broth is 6.1, 6.9, 5.13 (×108 CFU/mL), respectively; the viable counts in freeze-drying power are 3.09, 5.2, 2.7 (×1010 CFU/g), respectively. CONCLUSIONS: Three antifreeze factors including NaCl, sorbitol, sodium glutamate have a positive effect on the growth and freeze-drying of Lb. delbrueckii subsp. bulgaricus. The results are beneficial for developing Lb. delbrueckii subsp. bulgaricus.
[Mh] Termos MeSH primário: Crioprotetores/farmacologia
Aditivos Alimentares/farmacologia
Liofilização
Lactobacillus delbrueckii
[Mh] Termos MeSH secundário: Betaína/farmacologia
Lactobacillus delbrueckii/efeitos dos fármacos
Lactobacillus delbrueckii/crescimento & desenvolvimento
Manitol/farmacologia
Viabilidade Microbiana
Cloreto de Sódio/farmacologia
Glutamato de Sódio/farmacologia
Sorbitol/farmacologia
Iogurte/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cryoprotective Agents); 0 (Food Additives); 3OWL53L36A (Mannitol); 3SCV180C9W (Betaine); 451W47IQ8X (Sodium Chloride); 506T60A25R (Sorbitol); W81N5U6R6U (Sodium Glutamate)
[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.0512


  6 / 6921 MEDLINE  
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[PMID]:29054741
[Au] Autor:Sangsriratanakul N; Toyofuku C; Suzuki M; Komura M; Yamada M; Alam MS; Ruenphet S; Shoham D; Sakai K; Takehara K
[Ad] Endereço:Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan; The United Graduate School of Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan.
[Ti] Título:Virucidal efficacy of food additive grade calcium hydroxide against surrogate of human norovirus.
[So] Source:J Virol Methods;251:83-87, 2018 Jan.
[Is] ISSN:1879-0984
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:An alkaline agent, namely, food additive grade calcium hydroxide (FdCa(OH) ) in the solution, powder and suspension forms was evaluated as a virucidal agent, using a murine norovirus (MNV) as the surrogate for human norovirus. The main constituent of FdCa(OH) is Ca(OH) , which has pH 13 in 0.17% solution. The results showed that 0.17% FdCa(OH) solution could inactivate MNV within 30s even in the presence of organic materials (5% fetal bovine serum (FBS)). In a contaminated surface experiment, MNV with 5% FBS was inoculated on rayon sheets, and the result showed FdCa(OH) solution could markedly reduce virus titer within 1min. When mouse feces were spiked with MNV and FdCa(OH) powder as 10% and 20% w/w was added to the feces, these concentrations could inactivate the virus within 30min and 15min, respectively. Whereas, FdCa(OH) suspension at 2.5% and 5% could inactivate the virus within 30min and at 1% within 45min. These and additional results obtained here indicate that FdCa(OH) is an effective virucidal agent against MNV, and can serve as a useful alternative disinfectant for inactivation and prevention of human norovirus in house and hospital.
[Mh] Termos MeSH primário: Hidróxido de Cálcio/farmacologia
Desinfetantes/farmacologia
Aditivos Alimentares/farmacologia
Viabilidade Microbiana/efeitos dos fármacos
Norovirus/efeitos dos fármacos
Norovirus/fisiologia
Inativação de Vírus
[Mh] Termos MeSH secundário: Animais
Fezes/virologia
Camundongos
Fatores de Tempo
Carga Viral
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Disinfectants); 0 (Food Additives); PF5DZW74VN (Calcium Hydroxide)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180201
[Lr] Data última revisão:
180201
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171022
[St] Status:MEDLINE


  7 / 6921 MEDLINE  
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[PMID]:29185340
[Au] Autor:Xing G; Rui X; Wang D; Liu M; Chen X; Dong M
[Ad] Endereço:College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC.
[Ti] Título:Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.
[So] Source:J Agric Food Chem;65(50):11125-11132, 2017 Dec 20.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to compare the effect of fermentation pH on protein bioaccessibility of four soymilk curds enriched with tea polyphenols (TP). The curds were generated by fermentation with Weissella hellenica D1501 and the fermentation terminated at different pH values, namely at pH 5.7, 5.4, 5.1, and 4.8 (SMTP-5.7, SMTP-5.4, SMTP-5.1, SMTP-4.8). Particle-size distribution, soluble protein content, gel electrophoresis, and peptides content were monitored at oral, gastric, and intestinal levels. Results showed that SMTP-4.8 was the matrix most resistant to protein digestion in the gastric phase according to the soluble protein content. Similar particle size distribution and protein degradation patterns were observed for these curds in gastric and intestinal phase. However, there was a significant difference (P < 0.05) in the content of small peptides (<10 kDa) at the end of intestinal digestion among the four curds. Overall, terminating fermentation at pH 5.4-5.7 of soymilk curds enriched with TP is recommended.
[Mh] Termos MeSH primário: Camellia sinensis/química
Aditivos Alimentares/química
Trato Gastrointestinal/metabolismo
Extratos Vegetais/química
Polifenóis/química
Leite de Soja/química
Proteínas de Soja/química
[Mh] Termos MeSH secundário: Digestão
Fermentação
Aditivos Alimentares/metabolismo
Manipulação de Alimentos
Concentração de Íons de Hidrogênio
Modelos Biológicos
Extratos Vegetais/metabolismo
Polifenóis/metabolismo
Leite de Soja/metabolismo
Proteínas de Soja/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 0 (Plant Extracts); 0 (Polyphenols); 0 (Soybean Proteins)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180110
[Lr] Data última revisão:
180110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171130
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04456


  8 / 6921 MEDLINE  
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[PMID]:28547803
[Au] Autor:He Y; Zhang H; Wen N; Hu R; Wu G; Zeng Y; Li X; Miao X
[Ad] Endereço:College of Food Science and Technology, Hainan University, Haikou, China.
[Ti] Título:Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
[So] Source:J Sci Food Agric;98(1):154-165, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Arabica coffee is a sub-tropical agricultural product in China. Coffee undergoes a series of thermal reactions to form abundant volatile profiles after roasting, so it loses a lot of reducing sugars and amino acids. Adding carbonyl compounds with amino acids before roasting could ensure the nutrition and flavour of coffee. The technology is versatile for the development of coffee roasting process. This investigation evaluates the effects of combining maltose and lysine (Lys) to modify coffee aroma and the possibly related mechanisms. Arabica coffee was pretreated with a series of solvent ratios of maltose and Lys with an identical concentration (0.25 mol L ) before microwave heating. RESULTS: It was found that the combination of maltose and Lys significantly (P ≤ 0.05) influenced quality indices of coffee (pH and browning degree). Ninety-six aromatic volatiles have been isolated and identified. Twelve volatile profiles revealed the relationship between fragrance difference and compound content in coffee. Moreover, coffee aroma was modified by a large number of volatiles with different chemical classes and character. CONCLUSION: Thus, our results suggest that the combination of reagents changed overall aroma quality through a series of complex thermal reactions, especially the ratio of Lys/maltose over 2:1. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Coffea/química
Café/química
Aditivos Alimentares/análise
Manipulação de Alimentos/métodos
Lisina/análise
Maltose/análise
Compostos Orgânicos Voláteis/química
[Mh] Termos MeSH secundário: Culinária
Nariz Eletrônico
Cromatografia Gasosa-Espectrometria de Massas
Temperatura Alta
Odorantes/análise
Sementes/química
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Coffee); 0 (Food Additives); 0 (Volatile Organic Compounds); 69-79-4 (Maltose); K3Z4F929H6 (Lysine)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170527
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8450


  9 / 6921 MEDLINE  
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[PMID]:28612382
[Au] Autor:López-Padilla A; Martín D; Villanueva Bermejo D; Jaime L; Ruiz-Rodriguez A; Restrepo Flórez CE; Rivero Barrios DM; Fornari T
[Ad] Endereço:Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, Madrid, Spain.
[Ti] Título:Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient.
[So] Source:J Sci Food Agric;98(1):377-383, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Vaccinium meridionale Swartz (mortiño) constitutes a source of bioactive phytochemicals, but reports related to its efficient and green production are scarce. In this study, pressurized liquid extraction (PLE) and ultrasound-assisted extraction of mortiño were compared. Total phenolic content (TPC) and antioxidant capacity (ABTS ) were determined. Beef burgers with 20 g kg of mortiño (MM) or its PLE extract (ME) were manufactured. Lipid oxidation (TBARS) and instrumental color changes were measured after refrigerated storage. RESULTS: High TPC (up to 72 g gallic acid equivalent kg extract) was determined in mortiño extracts, which was positively correlated with antioxidant activity. TBARS values of beef burgers containing either MM or ME did not change after refrigerated storage, whereas lipid oxidation of control burgers increased significantly. The color of burgers with added MM or ME was different (lower b* and a* values) from that of control burgers. However, the evolution of color after storage was similar between control and ME samples. CONCLUSION: Mortiño extracts with high TPC can be obtained by PLE. Both mortiño and its PLE extract are able to control lipid oxidation of beef burgers, but the extract is preferred from the color quality point of view. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Antioxidantes/análise
Aditivos Alimentares/análise
Produtos da Carne/análise
Extratos Vegetais/análise
Vaccinium/química
[Mh] Termos MeSH secundário: Animais
Bovinos
Cor
Lipídeos/química
Oxirredução
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Food Additives); 0 (Lipids); 0 (Plant Extracts)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170615
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8483


  10 / 6921 MEDLINE  
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[PMID]:28556278
[Au] Autor:Rios F; Lobo M; Samman N
[Ad] Endereço:Research Center in Food Technology, Faculty of Engineering, National University of Jujuy, Jujuy, Argentina.
[Ti] Título:Acceptability of beehive products as ingredients in quinoa bars.
[So] Source:J Sci Food Agric;98(1):174-182, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The aim of this work was to develop a puffed quinoa bar with beehive products of high content of phenolic compounds, based on acceptability and perception of consumers. A rotational central composite design of three variables (honey, pollen and propolis) was used for food product formulation. The responses to optimize were sensorial acceptability and polyphenol content. Next to acceptability a check-all-that-apply (CATA) test was performed with 115 consumers. Preference maps were used to relate acceptability and sensorial attributes of bars that cause rejection or acceptance. RESULTS: The experimental design determined that pollen and propolis significantly increased phenolic content but decreased acceptability of formulations. Preference maps established that attributes like astringency, bitter flavor, pungency and intense yellow color were associated with the low acceptability while attributes of sweetness and weak astringency were related to high acceptance of products. Range of polyphenol content determined in the widely accepted formulations was 2.15-2.91 g kg , significantly higher than commercial products. CONCLUSION: The incorporation of beehive products, in quinoa bars, increased the total polyphenol content and the functional properties, but at the same time reduced the consumer acceptability. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Chenopodium quinoa/química
Aromatizantes/análise
Aditivos Alimentares/análise
Preferências Alimentares
Mel/análise
Pólen/química
Própole/análise
[Mh] Termos MeSH secundário: Chenopodium quinoa/metabolismo
Seres Humanos
Polifenóis/análise
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Food Additives); 0 (Polyphenols); 9009-62-5 (Propolis)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170531
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8452



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