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Pesquisa : G07.203.300.600.500 [Categoria DeCS]
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[PMID]:29367482
[Au] Autor:Marzocchi S; Pasini F; Baldinelli C; Caboni MF
[Ad] Endereço:Department of Agricultural and Food Sciences and Technologies, University of Bologna.
[Ti] Título:Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques.
[So] Source:J Oleo Sci;67(2):143-150, 2018 Feb 01.
[Is] ISSN:1347-3352
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:The lipid characterization of storage fat, subcutaneous fat and bone marrow, originated from three different bovine categories, calf, young bull and cow, was carried out in order to develop a re-use of these by-products. After the lipid extraction, the compositions in fatty acids, triacylglycerols and cholesterol were determined by GC-FID. A total of 25 fatty acids were identified in all by-products; the oleic acid was the preponderant component, followed by palmitic, stearic, palmitoleic, linoleic and myristic acid. The long chain triacylglycerols (T48, T50 and T52) were the main products, especially in the cow's by-products. The subcutaneous fat of all animals showed the highest cholesterol content, whereas it was present in low amount in the others. Phospholipids were analysed in bone marrow of all the animals and phosphatidylcholine was the most abundant compound. Because of the high fat content and essential fatty acids and the low cholesterol amount, storage fat and bone marrow could represent a valuable lipid resource in food and pharmaceutical industry.
[Mh] Termos MeSH primário: Cromatografia/métodos
Ácidos Graxos/isolamento & purificação
Análise de Alimentos/métodos
Produtos da Carne/análise
Carne Vermelha
[Mh] Termos MeSH secundário: Animais
Bovinos
Colesterol/análise
Colesterol/isolamento & purificação
Ácidos Graxos/análise
Feminino
Masculino
Fosfolipídeos/análise
Fosfolipídeos/isolamento & purificação
Triglicerídeos/análise
Triglicerídeos/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids); 0 (Phospholipids); 0 (Triglycerides); 97C5T2UQ7J (Cholesterol)
[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.ess17139


  2 / 5684 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


  3 / 5684 MEDLINE  
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[PMID]:28946306
[Au] Autor:García-García AB; Lamichhane S; Castejón D; Cambero MI; Bertram HC
[Ad] Endereço:Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
[Ti] Título:H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization.
[So] Source:Food Chem;240:514-523, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Proton high-resolution magic angle spinning ( H HR-MAS) nuclear magnetic resonance (NMR) spectroscopy in combination with principal component analysis (PCA) was employed to characterize dry-fermented sausages salchichón type throughout the manufacturing process. H HR-MAS NMR metabolite profiling was achieved from a small sample of intact sausage after 0, 2, 4, 7, 11 and 14days of drying. Intriguingly, the obtained results enabled the identification of the three main stages in the traditional production of salchichón. Formulation, fermentation and drying-ripening periods showed distinct and characteristic metabolomic profiles. Compositional changes related to microbial activity, as well as proteolytic and lipolytic phenomena, decisive steps in such a ripening process, could be monitored through the NMR spectra. This study shows the potential of H HR-MAS as a rapid method for probing metabolomic profiles and compositional changes during sausages processing.
[Mh] Termos MeSH primário: Produtos da Carne
[Mh] Termos MeSH secundário: Imagem por Ressonância Magnética
Espectroscopia de Ressonância Magnética
Metabolômica
Prótons
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Protons)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:180213
[Lr] Data última revisão:
180213
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  4 / 5684 MEDLINE  
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[PMID]:29241320
[Au] Autor:Zochowska-Kujawska J; Kotowicz M; Lachowicz K; Sobczak M
[Ad] Endereço:Department of Meat Technology, West Pomeranian University of Technology in Szczecin, Poland.
[Ti] Título:Influence of marinades on shear force, structure and sensory properties of home-style jerky.
[So] Source:Acta Sci Pol Technol Aliment;16(4):413-420, 2017 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS: Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky’s shear and work forces, structure and sensory properties were compared. RESULTS: An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability. CONCLUSIONS: Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.
[Mh] Termos MeSH primário: Manipulação de Alimentos/métodos
Produtos da Carne/normas
[Mh] Termos MeSH secundário: Animais
Bovinos
Cervos
Microbiologia de Alimentos
Produtos da Carne/microbiologia
Fenômenos Mecânicos
Sus scrofa
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[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.0508


  5 / 5684 MEDLINE  
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[PMID]:28467183
[Au] Autor:Wu S; Zhang H; Zhou H; Jin J; Xie Y
[Ad] Endereço:Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, 102206, People's Republic of China.
[Ti] Título:Synergistic Effect of Plantaricin BM-1 Combined with Physicochemical Treatments on the Control of Listeria monocytogenes in Cooked Ham.
[So] Source:J Food Prot;80(6):976-981, 2017 06.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Plantaricin BM-1, a typical IIa bacteriocin, is produced by Lactobacillus plantarum BM-1, which can be isolated from a traditionally fermented Chinese meat product. This bacteriocin exhibits perfect thermal stability and broad inhibitory activity against certain foodborne pathogens. In this study, we investigated the effect of plantaricin BM-1 combined with physicochemical treatments (sodium nitrite, heat treatment, ultrahigh pressure technology) on the control of Listeria monocytogenes populations in cooked ham. According to our results, the addition of sodium nitrite (0.075 or 0.15 mg/mL) significantly inhibited the growth of L. monocytogenes in broth, plantaricin BM-1 combined with heat treatment reduced the viable counts of L. monocytogenes more than plantaricin BM-1 alone, and plantaricin BM-1 combined with sodium nitrite and heat treatment had the greatest antibacterial effect in broth. However, the addition of sodium nitrite or heat treatment alone did not inhibit the growth of L. monocytogenes in cooked ham. The combined application of 5,120 arbitrary units per gram (AU/g) plantaricin BM-1 and 0.075 mg/g sodium nitrite reduced L. monocytogenes significantly more effectively (by 1.97 log CFU/g) than application of 5,120 AU/g plantaricin alone. Plantaricin BM-1 application combined with sodium nitrite and heat treatment led to viable counts of L. monocytogenes below the level of detection for 49 days of storage. Moreover, in cooked ham treated with 5,120 AU/g plantaricin BM-1, 0.075 mg/g sodium nitrite, and ultrahigh pressure technology (400 MPa for 5 min), viable counts of L. monocytogenes were reduced by 5.79 log CFU/g compared with control samples at the end of storage. In conclusion, the combination of plantaricin BM-1 with physicochemical treatments had a synergistic inhibitory effect on L. monocytogenes in cooked ham.
[Mh] Termos MeSH primário: Conservação de Alimentos
Listeria monocytogenes
[Mh] Termos MeSH secundário: Contagem de Colônia Microbiana
Segurança de Produtos ao Consumidor
Microbiologia de Alimentos
Produtos da Carne/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1706
[Cu] Atualização por classe:180202
[Lr] Data última revisão:
180202
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170504
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-434


  6 / 5684 MEDLINE  
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[PMID]:29284248
[Au] Autor:Dutkiewicz J; Sroka J; Zajac V; Wasinski B; Cisak E; Sawczyn A; Kloc A; Wójcik-Fatla A
[Ad] Endereço:Department of Biological Health Hazards and Parasitology, Institute of Rural Health, Lublin, Poland. jadut777@onet.eu.
[Ti] Título:Streptococcus suis: a re-emerging pathogen associated with occupational exposure to pigs or pork products. Part I - Epidemiology.
[So] Source:Ann Agric Environ Med;24(4):683-695, 2017 Dec 23.
[Is] ISSN:1898-2263
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:Streptococcus suis (ex Elliot 1966, Kilpper-Bälz & Schleifer 1987) is a facultatively anaerobic Gram-positive ovoid or coccal bacterium surrounded by a polysaccharide capsule. Based on the antigenic diversity of the capsule, S. suis strains are classified serologically into 35 serotypes. Streptococcus suis is a commensal of pigs, commonly colonizing their tonsils and nasal cavities, mostly in weaning piglets between 4-10 weeks of age. This species occurs also in cattle and other mammals, in birds and in humans. Some strains, mostly those belonging to serotype 2, are also pathogenic for pigs, as well as for other animals and humans. Meningitis is the primary disease syndrome caused by S. suis, both in pigs and in humans. It is estimated that meningitis accounted for 68.0% of all cases of human disease reported until the end of 2012, followed by septicaemia (including life-threatening condition described as 'streptococcal toxic shock-like syndrome' - STSLS), arthritis, endocarditis, and endophthalmitis. Hearing loss and/or ves tibular dysfunction are the most common sequelae after recovery from meningitis caused by S. suis, occurring in more than 50% of patients. In the last two decades, the number of reported human cases due to S. suis has dramatically increased, mostly due to epidemics recorded in China in 1998 and 2005, and the fulminant increase in morbidity in the countries of south-eastern Asia, mostly Vietnam and Thailand. Out of 1,642 cases of S. suis infections identified between 2002-2013 worldwide in humans, 90.2% occurred in Asia, 8.5% in Europe and 1.3% in other parts of the globe. The human disease has mostly a zoonotic and occupational origin and occurs in pig breeders, abattoir workers, butchers and workers of meat processing facilities, veterinarians and meat inspectors. Bacteria are transmitted to workers by close contact with pigs or pig products, usually through contamination of minor cuts or abrasions on skin of hands and/or arms, or by pig bite. A different epidemiologic situation occurs in the Southeast Asian countries where most people become infected by habitual consumption of raw or undercooked pork, blood and offal products in the form of traditional dishes. Prevention of S. suis infections in pigs includes vaccination, improvement in pig-raising conditions, disinfection and/or fumigation of animal houses, and isolation of sick animals at the outbreak of disease. Prevention of human infections comprises: protection of skin from pig bite or injury with sharp tools by people occupationally exposed to pigs and pig products, prompt disinfection and dressing of wounds and abrasions at work, protection of the respiratory tract by wearing appropriate masks or repirators, consulting a doctor in the case of febrile illness after exposure to pigs or pork meat, avoidance of occupations associated with exposure to pigs and pork by immunocompomised people, avoidance of consumption of raw pork or pig blood, adequate cooking of pork, and health education.
[Mh] Termos MeSH primário: Produtos da Carne/microbiologia
Exposição Ocupacional/análise
Infecções Estreptocócicas/epidemiologia
Infecções Estreptocócicas/veterinária
Streptococcus suis/fisiologia
Doenças dos Suínos/epidemiologia
[Mh] Termos MeSH secundário: Matadouros
Animais
China
Seres Humanos
Produtos da Carne/análise
Infecções Estreptocócicas/microbiologia
Streptococcus suis/genética
Streptococcus suis/isolamento & purificação
Suínos
Doenças dos Suínos/microbiologia
Zoonoses/epidemiologia
Zoonoses/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180105
[Lr] Data última revisão:
180105
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171230
[St] Status:MEDLINE


  7 / 5684 MEDLINE  
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[PMID]:28542807
[Au] Autor:Thong KL; Tan LK; Ooi PT
[Ad] Endereço:Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia.
[Ti] Título:Genetic diversity, virulotyping and antimicrobial resistance susceptibility of Yersinia enterocolitica isolated from pigs and porcine products in Malaysia.
[So] Source:J Sci Food Agric;98(1):87-95, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The objectives of the present study were to determine the antimicrobial resistance, virulotypes and genetic diversity of Yersinia enterocolitica isolated from uncooked porcine food and live pigs in Malaysia. RESULTS: Thirty-two non-repeat Y. enterocolitica strains of three bioserotypes (3 variant/O:3, n = 27; 1B/O:8, n = 3; 1A/O:5, n = 2) were analysed. Approximately 90% of strains were multidrug-resistant with a multiple antibiotic resistance index < 0.2 and the majority of the strains were resistant to nalidixic acid, clindamycin, ampicillin, ticarcillin, tetracycline and amoxicillin. Yersinia enterocolitica could be distinguished distinctly into three clusters by pulsed-field gel electrophoresis, with each belonging to a particular bioserotype. Strains of 3 variant/O:3 were more heterogeneous than others. Eleven of the 15 virulence genes tested (hreP, virF, rfbC, myfA, sat, inv, ail, ymoA, ystA, tccC, yadA) and pYV virulence plasmid were present in all the bioserotpe 3 variant/03 strains. CONCLUSION: The occurrence of virulent strains of Y. enterocolitica in pigs and porcine products reiterated that pigs are important reservoirs for Y. enterocolitica. The increasing trend of multidrug resistant strains is a public health concern. This is the first report on the occurrence of potential pathogenic and resistant strains of Y. enterocolitica in pigs in Malaysia. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Antibacterianos/farmacologia
Produtos da Carne/microbiologia
Doenças dos Suínos/microbiologia
Yersiniose/veterinária
Yersinia enterocolitica/efeitos dos fármacos
Yersinia enterocolitica/genética
[Mh] Termos MeSH secundário: Animais
Farmacorresistência Bacteriana
Variação Genética
Malásia
Produtos da Carne/análise
Suínos
Virulência
Yersiniose/microbiologia
Yersinia enterocolitica/isolamento & purificação
Yersinia enterocolitica/patogenicidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents)
[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:170526
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8442


  8 / 5684 MEDLINE  
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[PMID]:28523863
[Au] Autor:De Marchi M; Manuelian CL; Ton S; Cassandro M; Penasa M
[Ad] Endereço:Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy.
[Ti] Título:Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat.
[So] Source:J Sci Food Agric;98(1):64-73, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The new European Regulation 1169/2011 concerning nutrition declaration of food products compels the addition of saturated fatty acids, whereas the declaration of monounsaturated and polyunsaturated fatty acids remains voluntary. Therefore, the industry is interested in a more rapid, easy and less cost-effective analysis method for accomplishing this labelling regulation. The present study aimed to evaluate the ability of near infrared transmittance spectroscopy (wavelengths between 850 and 1050 nm) to predict the fatty acid (FA) composition of commercial processed meat samples (n = 310). RESULTS: Good predictions were achieved for the absolute content of saturated, unsaturated, monounsaturated and polyunsaturated FA, as well as ω-6 groups, and also for a few individual FA (C16:0, C18:0, C18:1n9, C18:2n6 and 18:1n7), with the coefficient of determination in cross-validation being > 0.90 and the residual prediction deviation being > 3.15. Unsatisfactory models were obtained for the relative content of FA. CONCLUSION: Near infrared transmittance spectroscopy can be considered as a reliable method for predicting the main groups of FA in processed meat products, whereas predictions of individual FA are less reliable. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Ácidos Graxos/química
Carne/análise
Espectroscopia de Luz Próxima ao Infravermelho/métodos
[Mh] Termos MeSH secundário: Animais
Carne/economia
Produtos da Carne/análise
Controle de Qualidade
Suínos
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids)
[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:170520
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8438


  9 / 5684 MEDLINE  
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[PMID]:29211775
[Au] Autor:Goldstein B; Moses R; Sammons N; Birkved M
[Ad] Endereço:Department of Management Engineering, Quantitative Sustainability Assessment Division, Technical University of Denmark, Kongens Lyngby, Denmark.
[Ti] Título:Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute.
[So] Source:PLoS One;12(12):e0189029, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The food demands of the United States (US) impart significant environmental pressures. The high rate of consumption of beef has been shown to be the largest driver of food-borne greenhouse gas emissions, water use and land occupation in the US diet. The environmental benefits of substituting animal products with vegetal foods are well documented, but significant psychological barriers persist in reducing meat consumption. Here we use life cycle assessment to appraise the environmental performance of a novel vegetal protein source in the mean US diet where it replaces ground beef, and in vegetarian and vegan diets where it substitutes for legumes, tofu and other protein sources. We find that relative to the mean US diet, vegetarian and vegan diets significantly reduce per-capita food-borne greenhouse gas emission (32% and 67%, respectively), blue water use (70% and 75%, respectively) and land occupation (70% and 79%, respectively), primarily in the form of rangeland. The substitution of 10%, 25% and 50% of ground beef with plant-based burger (PBB) at the national scale results in substantial reductions in annual US dietary greenhouse gas emissions (4.55-45.42 Mt CO2 equivalents), water consumption (1.30-12.00 km3) and land occupation (22300-190100 km2). Despite PBB's elevated environmental pressures compared to other vegetal protein sources, we demonstrate that minimal risk exists for the disservices of PBB substitution in non-meat diets to outweigh the benefits of ground-beef substitution in the omnivorous American diet. Demand for plant-based oils in PBB production has the potential to increase land use pressures in biodiversity hotspots, though these could be obviated through responsible land stewardship. Although the apparent environmental benefits of the PBB are contingent on actual uptake of the product, this study demonstrates the potential for non-traditional protein substitutes to play a role in a transition towards more sustainable consumption regimes in the US and potentially abroad.
[Mh] Termos MeSH primário: Dieta
Produtos da Carne
Proteínas de Plantas/administração & dosagem
[Mh] Termos MeSH secundário: Animais
Bovinos
Efeito Estufa
Seres Humanos
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Proteins)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171229
[Lr] Data última revisão:
171229
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171207
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0189029


  10 / 5684 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



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