Base de dados : MEDLINE
Pesquisa : G07.203.300.250 [Categoria DeCS]
Referências encontradas : 965 [refinar]
Mostrando: 1 .. 10   no formato [Detalhado]

página 1 de 97 ir para página                         

  1 / 965 MEDLINE  
              next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28372208
[Au] Autor:Dong H; Xiao K
[Ad] Endereço:School of Food Science and Technology, South China University of Technology, No. 381, Wushan Road, Tianhe District, Guangzhou 510640, China. Electronic address: 516410953@163.com.
[Ti] Título:Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce.
[So] Source:Food Chem;229:502-508, 2017 Aug 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A rapid and sensitive UHPLC-MS/MS method followed by modified QuEChERS was developed for the simultaneous determination of seven biogenic amines in soy sauce. Samples were firstly diluted by water and pH values of which were adjusted using ammonia water. Modified QuEChERS method was adopted for the purification and 1, 7-heptyldiamine was used as the internal standard. Analysis of seven biogenic amines was within 4min. Under the optimized conditions, linear relations were favorable over the selected concentration ranges of 3.0-600µg/L with correlationcoefficients greater than 0.999. The average accuracy was between 84% and 115%. Intra- and inter- assay precisions for six replicates ranged from 2.2% to 8.8% or below 12%, respectively. The method limits of detection and the method limits of quantitation were 4-8µg/kg and 15-30µg/kg, respectively. The method was successfully applied to determine the concentrations of seven biogenic amines in soy sauces.
[Mh] Termos MeSH primário: Aminas Biogênicas/análise
Cromatografia Líquida de Alta Pressão/métodos
Condimentos/análise
Alimentos de Soja/análise
Espectrometria de Massas em Tandem/métodos
[Mh] Termos MeSH secundário: Sensibilidade e Especificidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biogenic Amines)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170515
[Lr] Data última revisão:
170515
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170405
[St] Status:MEDLINE


  2 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27784621
[Au] Autor:Uchida M; Kurushima H; Ishihara K; Murata Y; Touhata K; Ishida N; Niwa K; Araki T
[Ad] Endereço:National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research and Education Agency, 2-17-5 Maruishi, Hatsukaichi, Hiroshima 739-0452, Japan. Electronic address: uchida@affrc.go.jp.
[Ti] Título:Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).
[So] Source:J Biosci Bioeng;123(3):327-332, 2017 Mar.
[Is] ISSN:1347-4421
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces. The NSs were rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and had a unique free amino acid composition (e.g., taurine 617 mg/100 g), explaining their unique taste as evaluated by a taste sensing system. As for their food function, inhibitory activity of angiotensin-converting enzyme was observed. As for their food safety, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem. Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs. These results suggest that the nori sauce has a high potential as a novel nutritional source for humans.
[Mh] Termos MeSH primário: Condimentos/análise
Fermentação
Análise de Alimentos
Porphyra/química
Alga Marinha/química
[Mh] Termos MeSH secundário: Alérgenos/análise
Aminoácidos/análise
Arsênico/análise
Reatores Biológicos
Seres Humanos
Compostos de Nitrogênio/análise
Potássio/análise
Cloreto de Sódio/análise
Alimentos de Soja/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Allergens); 0 (Amino Acids); 0 (Nitrogen Compounds); 451W47IQ8X (Sodium Chloride); N712M78A8G (Arsenic); RWP5GA015D (Potassium)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170417
[Lr] Data última revisão:
170417
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161028
[St] Status:MEDLINE


  3 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27185418
[Au] Autor:Wei X; Wang C; Zhang C; Li X; Wang J; Li H; Tang C
[Ad] Endereço:Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
[Ti] Título:A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
[So] Source:J Sci Food Agric;97(3):823-831, 2017 Feb.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: A combination of quantitative marinating and Maillard reaction was investigated by adding d-xylose, l-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were d-xylose (1-5‰), l-cysteine (1-5‰) and thiamine (1-3‰). RESULTS: Analysis of variance indicated that a second-order polynomial equation could predict the experimental data well (R = 0.94), and sensory evaluation scores were significantly affected by the added amount of d-xylose, l-cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d-xylose, 2.28‰ l-cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat-like flavor compounds such as 2-pentyl-furan, benzothiazole and 4-methyl-5-thiazoleethanol were identified by gas chromatographic-mass spectrometric analysis. CONCLUSION: Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat-like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry.
[Mh] Termos MeSH primário: Condimentos/análise
Aromatizantes/química
Qualidade dos Alimentos
Carne/análise
Compostos Orgânicos Voláteis/análise
[Mh] Termos MeSH secundário: Animais
Pequim
Benzotiazóis/análise
Benzotiazóis/química
Galinhas
Cisteína/química
Furanos/análise
Furanos/química
Seres Humanos
Reação de Maillard
Estrutura Molecular
Sais/química
Sensação
Estatística como Assunto
Paladar
Tiamina/química
Tiazóis/análise
Tiazóis/química
Compostos Orgânicos Voláteis/química
Xilose/química
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Benzothiazoles); 0 (Flavoring Agents); 0 (Furans); 0 (Salts); 0 (Thiazoles); 0 (Volatile Organic Compounds); 0 (brine); 3XYV4I47I8 (2-(4-methyl-1,3-thiazol-5-yl)ethanol); 6I0QAJ1JZQ (2-pentylfuran); A1TA934AKO (Xylose); G5BW2593EP (benzothiazole); K848JZ4886 (Cysteine); X66NSO3N35 (Thiamine)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170619
[Lr] Data última revisão:
170619
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160518
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.7803


  4 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
[PMID]:27809945
[Au] Autor:Chungchunlam SM; Henare SJ; Ganesh S; Moughan PJ
[Ad] Endereço:1Riddet Institute,Massey University,Private Bag 11-222,Palmerston North 4442,New Zealand.
[Ti] Título:Effect of whey protein and a free amino acid mixture simulating whey protein on measures of satiety in normal-weight women.
[So] Source:Br J Nutr;116(9):1666-1673, 2016 Nov.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Dietary protein is considered more satiating than carbohydrate, and whey protein is more satiating than other protein sources. The purported satiating effect of whey protein may be due to direct effects of the unique mixture of proteins in whey, due to the effects of peptides released upon digestion and/or its amino acid composition. The objective of the present study was to compare the satiating effects of intact whey protein isolate (WPI) or a free amino acid mixture (AAM) simulating the amino acid composition of the WPI. A single-blind completely randomised block design included twenty, healthy, adult women (age 24·2 (sem 0·8) years) of normal weight (BMI 22·7 (sem 0·4) kg/m2). Following consumption of isoenergetic (approximately 1800 kJ) preload meals enriched (52 g amino acid equivalent) with WPI or AAM, consumption of an ad libitum test meal 120 min later and subjective feelings of appetite using visual analogue scales (VAS) were determined. There were no significant differences (P=0·24) in the ad libitum test meal intakes between the WPI (268·5 (sem 27·3) g) and the AAM (238·4 (sem 22·7) g) preload meals. Subjective VAS ratings of appetite did not differ significantly between the WPI and the AAM preload meals (P>0·05). Intact whey protein and a free AAM simulating the whey protein showed similar effects on satiety. This suggests that the satiating effect of whey protein may be related to its specific amino acid composition.
[Mh] Termos MeSH primário: Aminoácidos/administração & dosagem
Depressores do Apetite/administração & dosagem
Desjejum
Condimentos
Alimentos Especializados
Resposta de Saciedade
Proteínas do Soro do Leite/administração & dosagem
[Mh] Termos MeSH secundário: Adulto
Aminoácidos/efeitos adversos
Animais
Depressores do Apetite/efeitos adversos
Condimentos/efeitos adversos
Ingestão de Energia
Feminino
Preferências Alimentares
Alimentos Formulados/efeitos adversos
Alimentos Especializados/efeitos adversos
Seres Humanos
Almoço
Nova Zelândia
Período Pós-Prandial
Autorrelato
Método Simples-Cego
Proteínas do Soro do Leite/efeitos adversos
Adulto Jovem
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Amino Acids); 0 (Appetite Depressants); 0 (Whey Proteins)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170522
[Lr] Data última revisão:
170522
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161105
[St] Status:MEDLINE


  5 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27737493
[Au] Autor:Jalal C; Wuehler S; Osendarp S; María De-Regil L
[Ad] Endereço:Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada.
[Ti] Título:Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations.
[So] Source:Ann N Y Acad Sci;1379(1):28-37, 2016 Sep.
[Is] ISSN:1749-6632
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Condiments and seasonings have been considered as potential vehicles for fortification in place of, or in addition to, fortifiable staple foods. Methodologies for establishing fortification programs focus primarily on use of staple foods, which are consumed in larger portions than condiments and seasonings. Some fortification models assume self-limiting consumption relative to the maximum energy consumed by target populations. However, this assumption may prove incorrect for estimating fortification concentrations of condiments and seasonings because they may only provide negligible energy. Although flavor or color may limit consumption, these limits would vary across each condiment or seasoning vehicle. In addition, the small volume of condiments and seasonings consumed relative to staple foods can lead to proportionally larger potential errors than with staple foods when measuring usual dietary intakes for establishing safe and effective fortification concentrations. This paper reviews available methods for setting fortification levels, whether or how available methods or conceptual frameworks could be adapted to condiments and seasonings, and gaps in knowledge for appropriately using condiments and seasonings as vehicles for fortification in public health.
[Mh] Termos MeSH primário: Condimentos/análise
Alimentos Fortificados/análise
Micronutrientes/análise
Saúde Pública/métodos
Especiarias/análise
[Mh] Termos MeSH secundário: Seres Humanos
Saúde Pública/tendências
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Micronutrients)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170720
[Lr] Data última revisão:
170720
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161014
[St] Status:MEDLINE
[do] DOI:10.1111/nyas.13227


  6 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
[PMID]:27725381
[Au] Autor:Ninomiya K
[Ad] Endereço:Non-Profit Organization Umami Information Center.
[Ti] Título:Food Science of Dashi and Umami Taste.
[So] Source:Yakugaku Zasshi;136(10):1327-1334, 2016.
[Is] ISSN:1347-5231
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.
[Mh] Termos MeSH primário: Tecnologia de Alimentos
Glutamatos
Paladar
[Mh] Termos MeSH secundário: Condimentos
Culinária
Análise de Alimentos
Tecnologia de Alimentos/tendências
Glutamatos/análise
Seres Humanos
Japão
Valor Nutritivo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Glutamates)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161012
[St] Status:MEDLINE


  7 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27598197
[Au] Autor:Leyvraz M; Laillou A; Rahman S; Ahmed T; Rahman AS; Alam N; Ireen S; Panagides D
[Ad] Endereço:Global Alliance for Improved Nutrition (GAIN), Geneva 1211, Switzerland. magali.leyvraz@gmail.com.
[Ti] Título:An Assessment of the Potential Impact of Fortification of Staples and Condiments on Micronutrient Intake of Young Children and Women of Reproductive Age in Bangladesh.
[So] Source:Nutrients;8(9), 2016 Sep 02.
[Is] ISSN:2072-6643
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Bangladesh has experienced rapid economic growth and achieved major health improvements in the past decade, but malnutrition rates remain high. A nationally representative study conducted in 2011 assessed the dietary habits of 841 children 24-59 months old, 1428 children 6-14 years old, and 1412 nonpregnant, nonlactating women. The study's objective was to assess dietary intakes of key micronutrients and the consumption pattern of potentially fortifiable foods, and then to model the potential impact of the fortification of key staple foods. The current intakes of several micronutrients-namely, iron, zinc, folate, vitamin A, and vitamin B12-were found to be insufficient to meet the needs of Bangladesh's children and women. The fortification of rice with iron and zinc and edible oil with vitamin A has the potential to fill a significant part of the nutrient gap, as these are consumed widely and in significant amounts. Wheat flour and sugar are not as promising food vehicles in the Bangladeshi context, as they were consumed by a smaller portion of the population and in smaller amounts. In conclusion, fortification of rice and oil is recommended to address the large gap in micronutrient intakes.
[Mh] Termos MeSH primário: Fenômenos Fisiológicos da Nutrição do Adolescente
Fenômenos Fisiológicos da Nutrição Infantil
Condimentos
Alimentos Fortificados
Fenômenos Fisiológicos da Nutrição Materna
Micronutrientes/administração & dosagem
Estado Nutricional
Óleos
Oryza
Reprodução
Saúde da Mulher
[Mh] Termos MeSH secundário: Adolescente
Fatores Etários
Bangladesh
Criança
Pré-Escolar
Estudos Transversais
Países Desenvolvidos
Sacarose na Dieta
Ingestão de Alimentos
Comportamento Alimentar
Feminino
Farinha
Seres Humanos
Masculino
Avaliação Nutricional
Inquéritos Nutricionais
Valor Nutritivo
Recomendações Nutricionais
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Sucrose); 0 (Micronutrients); 0 (Oils)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170321
[Lr] Data última revisão:
170321
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160907
[St] Status:MEDLINE


  8 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27525672
[Au] Autor:Zamora G; Flores-Urrutia MC; Mayén AL
[Ad] Endereço:Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Geneva, Switzerland. zamorag@who.int.
[Ti] Título:Large-scale fortification of condiments and seasonings as a public health strategy: equity considerations for implementation.
[So] Source:Ann N Y Acad Sci;1379(1):17-27, 2016 Sep.
[Is] ISSN:1749-6632
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Fortification of staple foods with vitamins and minerals is an effective approach to increase micronutrient intake and improve nutritional status. The specific use of condiments and seasonings as vehicles in large-scale fortification programs is a relatively new public health strategy. This paper underscores equity considerations for the implementation of large-scale fortification of condiments and seasonings as a public health strategy by examining nonexhaustive examples of programmatic experiences and pilot projects in various settings. An overview of conceptual elements in implementation research and equity is presented, followed by an examination of equity considerations for five implementation strategies: (1) enhancing the capabilities of the public sector, (2) improving the performance of implementing agencies, (3) strengthening the capabilities and performance of frontline workers, (3) empowering communities and individuals, and (4) supporting multiple stakeholders engaged in improving health. Finally, specific considerations related to intersectoral action are considered. Large-scale fortification of condiments and seasonings cannot be a standalone strategy and needs to be implemented with concurrent and coordinated public health strategies, which should be informed by a health equity lens.
[Mh] Termos MeSH primário: Condimentos
Alimentos Fortificados
Equidade em Saúde
Prática de Saúde Pública
Especiarias
[Mh] Termos MeSH secundário: Seres Humanos
Política Nutricional/tendências
Saúde Pública/métodos
Saúde Pública/tendências
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170720
[Lr] Data última revisão:
170720
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160816
[St] Status:MEDLINE
[do] DOI:10.1111/nyas.13183


  9 / 965 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27508517
[Au] Autor:Garcia-Casal MN; Peña-Rosas JP; Mclean M; De-Regil LM; Zamora G; consultation working groups
[Ad] Endereço:Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Geneva, Switzerland. garciacasalm@who.int.
[Ti] Título:Fortification of condiments with micronutrients in public health: from proof of concept to scaling up.
[So] Source:Ann N Y Acad Sci;1379(1):38-47, 2016 Sep.
[Is] ISSN:1749-6632
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Fortification of condiments or seasonings may be useful for delivering micronutrients if they are consumed consistently by most of the population, as occurs in many countries. The World Health Organization, in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science at the New York Academy of Sciences, convened a technical consultation on "Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health: from Proof of Concept to Scaling Up" to review the role of condiments and seasonings in improving micronutrient status, as constituents of regular diets and patterns of production and consumption worldwide. The consultation covered aspects related to implementation, monitoring, evaluation, and legal frameworks of fortification programs, as well as food safety and policy coherence for condiment fortification in the context of other public health strategies. This paper introduces the background and rationale of the technical consultation, synopsizes the presentations, and provides a summary of the main considerations proposed by the working groups.
[Mh] Termos MeSH primário: Condimentos
Alimentos Fortificados
Micronutrientes
Política Nutricional
Saúde Pública/métodos
[Mh] Termos MeSH secundário: Inocuidade dos Alimentos/métodos
Seres Humanos
Micronutrientes/administração & dosagem
Política Nutricional/tendências
Saúde Pública/tendências
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Micronutrients)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170720
[Lr] Data última revisão:
170720
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160811
[St] Status:MEDLINE
[do] DOI:10.1111/nyas.13185


  10 / 965 MEDLINE  
              first record previous record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27217364
[Au] Autor:Chuah LO; Shamila-Syuhada AK; Liong MT; Rosma A; Thong KL; Rusul G
[Ad] Endereço:Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
[Ti] Título:Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.
[So] Source:Food Microbiol;58:95-104, 2016 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak.
[Mh] Termos MeSH primário: Bombacaceae/metabolismo
Condimentos/microbiologia
Ácido Láctico/metabolismo
Lactobacillaceae/isolamento & purificação
Lactobacillus/isolamento & purificação
[Mh] Termos MeSH secundário: Resistência Microbiana a Medicamentos
Fermentação
Microbiologia de Alimentos
Frutas/metabolismo
Genótipo
Lactobacillaceae/genética
Lactobacillus/genética
Lactobacillus plantarum/genética
Lactobacillus plantarum/isolamento & purificação
Leuconostoc/genética
Leuconostoc/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
33X04XA5AT (Lactic Acid)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170606
[Lr] Data última revisão:
170606
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160525
[St] Status:MEDLINE



página 1 de 97 ir para página                         
   


Refinar a pesquisa
  Base de dados : MEDLINE Formulário avançado   

    Pesquisar no campo  
1  
2
3
 
           



Search engine: iAH v2.6 powered by WWWISIS

BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde