Base de dados : MEDLINE
Pesquisa : G07.203.300.850.450 [Categoria DeCS]
Referências encontradas : 17 [refinar]
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  1 / 17 MEDLINE  
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[PMID]:28382889
[Au] Autor:Mathai JK; Liu Y; Stein HH
[Ad] Endereço:1Division of Nutritional Sciences,University of Illinois,Urbana,IL 61801,USA.
[Ti] Título:Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS).
[So] Source:Br J Nutr;117(4):490-499, 2017 Feb.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:An experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with values calculated as recommended for protein digestibility-corrected amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein concentrate (PPC), soya protein isolate (SPI), soya flour and whole-grain wheat. The PDCAAS-like values were calculated using the STTD of CP to estimate AA digestibility and values for DIAAS were calculated from values for SID of AA. Results indicated that values for SID of most indispensable AA in WPI, WPC and MPC were greater (P<0·05) than for SMP, PPC, SPI, soya flour and wheat. With the exception of arginine and tryptophan, the SID of all indispensable AA in SPI was greater (P<0·05) than in soya flour, and with the exception of threonine, the SID of all indispensable AA in wheat was less (P<0·05) than in all other ingredients. If the same scoring pattern for children between 6 and 36 months was used to calculate PDCAAS-like values and DIAAS, PDCAAS-like values were greater (P<0·05) than DIAAS values for SMP, PPC, SPI, soya flour and wheat indicating that PDCAAS-like values estimated in pigs may overestimate the quality of these proteins.
[Mh] Termos MeSH primário: Aminoácidos Essenciais/metabolismo
Digestão
Íleo/metabolismo
Proteínas do Leite/metabolismo
Proteínas de Plantas/metabolismo
Plantas Comestíveis/química
Produtos Vegetais/normas
[Mh] Termos MeSH secundário: Animais
Pré-Escolar
Dieta
Proteínas na Dieta/metabolismo
Proteínas na Dieta/normas
Trato Gastrointestinal/metabolismo
Seres Humanos
Lactente
Masculino
Ervilhas/química
Sementes/química
Proteínas de Soja/metabolismo
Feijão de Soja/química
Suínos
Triticum/química
Proteínas do Soro do Leite/metabolismo
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids, Essential); 0 (Dietary Proteins); 0 (Milk Proteins); 0 (Plant Proteins); 0 (Soybean Proteins); 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:170407
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517000125


  2 / 17 MEDLINE  
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[PMID]:28017593
[Au] Autor:de Wild VWT; de Graaf C; Jager G
[Ti] Título:Use of Different Vegetable Products to Increase Preschool-Aged Children's Preference for and Intake of a Target Vegetable: A Randomized Controlled Trial.
[So] Source:J Acad Nutr Diet;117(6):859-866, 2017 Jun.
[Is] ISSN:2212-2672
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Children's low vegetable consumption requires effective strategies to enhance preference for and intake of vegetables. OBJECTIVE: The study compared three preparation practices for a target vegetable (spinach) on their effectiveness in increasing preschool-aged children's preference for and intake of the target vegetable in comparison to a control vegetable (green beans). DESIGN: We conducted a randomized controlled trial with four parallel groups: plain spinach, creamed spinach, spinach ravioli, and green beans. During the intervention, children were served the vegetable at their main meal six times over 6 weeks at home. PARTICIPANTS/SETTING: Children aged 2 to 4 years were recruited from six child-care centers located in Wageningen, the Netherlands, and randomly assigned to one of the four groups, with vegetable products provided by the researchers. The study was performed between September 2014 and January 2015. In total, 103 children participated, with 26, 25, 26, and 26 in the plain spinach, creamed spinach, spinach ravioli, and green beans groups, respectively. MAIN OUTCOME MEASURES: Preference for and ad libitum intake of cooked spinach were assessed during a test meal at the day-care center pre- and postintervention. Food neophobia was assessed via the Child Food Neophobia Scale. STATISTICAL ANALYSES PERFORMED: General linear model repeated measures analysis, including food neophobia, spinach liking, exposure, and consumption scores as covariates, was performed to test for effects of group on intake. Logistic regression was used to assess changes in preference between pre- and postintervention. RESULTS: All four groups significantly increased their spinach intake from pre- (53 g) to postintervention (91 g) by an average of 70%. For preference, no significant shift toward the target vegetable was found from pre- to postintervention. The effect on intake depended on the child's neophobia status and preintervention spinach consumption, with children with neophobia being less responsive to the intervention and with children who ate more spinach before the intervention being more responsive to the intervention. CONCLUSIONS: These findings suggest that repeated exposure to differently prepared spinach products, or even another green vegetable, improved children's spinach intake. However, children with neophobia may need a different approach.
[Mh] Termos MeSH primário: Fenômenos Fisiológicos da Nutrição Infantil
Preferências Alimentares
Produtos Vegetais
Verduras
[Mh] Termos MeSH secundário: Creches
Pré-Escolar
Dieta
Feminino
Seres Humanos
Modelos Logísticos
Masculino
Refeições
Países Baixos
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170731
[Lr] Data última revisão:
170731
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:161227
[St] Status:MEDLINE


  3 / 17 MEDLINE  
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[PMID]:28011463
[Au] Autor:Loko YL; Djagoun AD; Dannon EA; Datinon B; Dansi A; Thomas-Odjo AA; Tamo M
[Ad] Endereço:Laboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, BP 14, Dassa, Benin (lokoestelle@yahoo.fr; adansi2001@gmail.com).
[Ti] Título:Functional Response of the Predators Alloeocranum biannulipes (Hemiptera: Reduviidae) and Teretrius nigrescens (Coleoptera: Histeridae) Feeding on Dinoderus porcellus (Coleoptera: Bostrichidae) Infesting Yam Chips.
[So] Source:Environ Entomol;46(1):84-91, 2017 02 01.
[Is] ISSN:1938-2936
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The functional response and some predation parameters of the predators Alloeocranum biannulipes Montrouzier & Signoret (Hemiptera: Reduviidea) and Teretrius nigrescens Lewis (Coleoptera: Histeridae) were evaluated at five different densities of larvae and pupae of Dinoderus porcellus Lesne (Coleoptera: Bostrichidae) with the aim to understand their roles in the biological control of this major pest of stored yam chips. Experiments were performed in petri dishes at 25 ± 1 °C, 60 ± 10% RH, and a photoperiod of 12:12 (L:D) h in a controlled temperature room. Both predators showed Type II of functional response with respect to larvae, determined by a logistic regression model. However, T. nigrescens significantly killed more larvae of D. porcellus compared with A. biannulipes. This behavior, however, changed to a linear functional response (Type I), when pupae of D. porcellus were offered to both predators, possibly because of their immobility. In addition, there was no significant difference between T. nigrescens and A. biannulipes in terms of the killed pupae. Parameters of the Holling disc equation for both predators were estimated. Estimated handling time on larvae of D. porcellus for T. nigrescens and A. biannulipes was 0.254 and 0.677 h and the rate of searching efficiency was 0.289 and 0.348 h-1, respectively. Results indicated that T. nigrescens was a more suitable candidate for augmentative release for D. porcellus control than A. biannulipes. However, semifield studies are required to draw firm conclusions.
[Mh] Termos MeSH primário: Coleópteros/fisiologia
Dioscorea
Controle Biológico de Vetores
Comportamento Predatório
Reduviidae/fisiologia
Produtos Vegetais
[Mh] Termos MeSH secundário: Animais
Coleópteros/crescimento & desenvolvimento
Cadeia Alimentar
Armazenamento de Alimentos
Larva/crescimento & desenvolvimento
Larva/fisiologia
Densidade Demográfica
Pupa/crescimento & desenvolvimento
Pupa/fisiologia
Reduviidae/crescimento & desenvolvimento
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1706
[Cu] Atualização por classe:171126
[Lr] Data última revisão:
171126
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161225
[St] Status:MEDLINE
[do] DOI:10.1093/ee/nvw156


  4 / 17 MEDLINE  
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[PMID]:27880804
[Au] Autor:Anderson YC; Wynter LE; Butler MS; Grant CC; Stewart JM; Cave TL; Wild CE; Derraik JG; Cutfield WS; Hofman PL
[Ad] Endereço:Department of Paediatrics, Taranaki District Health Board, New Plymouth, New Zealand.
[Ti] Título:Dietary Intake and Eating Behaviours of Obese New Zealand Children and Adolescents Enrolled in a Community-Based Intervention Programme.
[So] Source:PLoS One;11(11):e0166996, 2016.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:OBJECTIVES: The aim of this study was to describe dietary intake and eating behaviours of obese children and adolescents, and also to determine how these differ in Indigenous versus non-Indigenous children at enrolment in an obesity programme. METHODS: Baseline dietary intake and eating behaviour records were assessed from those enrolled in a clinical unblinded randomised controlled trial of a multi-disciplinary intervention. The setting was a community-based obesity programme in Taranaki, New Zealand. Children or adolescents who were enrolled from January 2012 to August 2014, with a BMI ≥98th percentile or >91st centile with weight-related comorbidities were eligible. RESULTS: 239 participants (45% Maori, 45% NZ Europeans, 10% other ethnicities), aged 5-17 years were assessed. Two-thirds of participants experienced hyperphagia and half were not satiated after a meal. Comfort eating was reported by 62% of participants, and daily energy intake was above the recommended guidelines for 54%. Fruit and vegetable intake was suboptimal compared with the recommended 5 servings per day (mean 3.5 [SD = 1.9] servings per day), and the mean weekly breakfasts were less than the national average (5.9 vs 6.5; p<0.0001). Median sweet drink intake amongst Maori was twice that of NZ Europeans (250 vs 125 ml per day; p = 0.0002). CONCLUSIONS: There was a concerning prevalence of abnormal eating behaviours and significant differences in dietary intake between obese participants and their national counterparts. Ethnic differences between Indigenous and non-Indigenous participants were also present, especially in relation to sweet drink consumption. Eating behaviours, especially sweet drink consumption and fruit/vegetable intake need to be addressed.
[Mh] Termos MeSH primário: Ingestão de Energia
Comportamento Alimentar
Hiperfagia/dietoterapia
Hiperfagia/fisiopatologia
Obesidade/dietoterapia
Obesidade/fisiopatologia
[Mh] Termos MeSH secundário: Adolescente
Criança
Pré-Escolar
Ingestão de Alimentos
Feminino
Seres Humanos
Hiperfagia/epidemiologia
Masculino
Nova Zelândia/epidemiologia
Obesidade/epidemiologia
Produtos Vegetais
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170622
[Lr] Data última revisão:
170622
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161124
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0166996


  5 / 17 MEDLINE  
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[PMID]:27526658
[Au] Autor:Eisinaite V; Vinauskiene R; Viskelis P; Leskauskaite D
[Ad] Endereço:Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT- 50254, Lithuania.
[Ti] Título:Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.
[So] Source:J Food Sci;81(9):C2175-82, 2016 Sep.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p < 0.05) differed in their chemical composition: celery products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the sausages made with lyophilised celery juice were characterised by higher lightness and lower hardness than those made with the addition of other vegetable products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages.
[Mh] Termos MeSH primário: Manipulação de Alimentos
Qualidade dos Alimentos
Tecnologia de Alimentos
Liofilização
Produtos da Carne/análise
Produtos Vegetais
[Mh] Termos MeSH secundário: Animais
Apium graveolens/química
Fenômenos Químicos
Enterobacteriaceae/isolamento & purificação
Fermentação
Contaminação de Alimentos/análise
Microbiologia de Alimentos
Sucos de Frutas e Vegetais/análise
Concentração de Íons de Hidrogênio
Lactobacillaceae/isolamento & purificação
Produtos da Carne/microbiologia
Nitratos/análise
Fenóis/análise
Pós
Carne Vermelha/análise
Carne Vermelha/microbiologia
Staphylococcus/isolamento & purificação
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Nitrates); 0 (Phenols); 0 (Powders)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160817
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13413


  6 / 17 MEDLINE  
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[PMID]:26704067
[Au] Autor:Parente E; Cocolin L; De Filippis F; Zotta T; Ferrocino I; O'Sullivan O; Neviani E; De Angelis M; Cotter PD; Ercolini D
[Ad] Endereço:Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy. Electronic address: eugenio.parente@unibas.it.
[Ti] Título:FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis.
[So] Source:Int J Food Microbiol;219:28-37, 2016 Feb 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Amplicon targeted high-throughput sequencing has become a popular tool for the culture-independent analysis of microbial communities. Although the data obtained with this approach are portable and the number of sequences available in public databases is increasing, no tool has been developed yet for the analysis and presentation of data obtained in different studies. This work describes an approach for the development of a database for the rapid exploration and analysis of data on food microbial communities. Data from seventeen studies investigating the structure of bacterial communities in dairy, meat, sourdough and fermented vegetable products, obtained by 16S rRNA gene targeted high-throughput sequencing, were collated and analysed using Gephi, a network analysis software. The resulting database, which we named FoodMicrobionet, was used to analyse nodes and network properties and to build an interactive web-based visualisation. The latter allows the visual exploration of the relationships between Operational Taxonomic Units (OTUs) and samples and the identification of core- and sample-specific bacterial communities. It also provides additional search tools and hyperlinks for the rapid selection of food groups and OTUs and for rapid access to external resources (NCBI taxonomy, digital versions of the original articles). Microbial interaction network analysis was carried out using CoNet on datasets extracted from FoodMicrobionet: the complexity of interaction networks was much lower than that found for other bacterial communities (human microbiome, soil and other environments). This may reflect both a bias in the dataset (which was dominated by fermented foods and starter cultures) and the lower complexity of food bacterial communities. Although some technical challenges exist, and are discussed here, the net result is a valuable tool for the exploration of food bacterial communities by the scientific community and food industry.
[Mh] Termos MeSH primário: Bases de Dados Genéticas
Microbiologia de Alimentos/métodos
Doenças Transmitidas por Alimentos/microbiologia
Microbiota/genética
[Mh] Termos MeSH secundário: Animais
Primers do DNA/genética
DNA Bacteriano/genética
Seres Humanos
Limite de Detecção
Carne/microbiologia
Leite/microbiologia
RNA Ribossômico 16S/genética
Reação em Cadeia da Polimerase em Tempo Real
Sensibilidade e Especificidade
Software
Produtos Vegetais/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA Primers); 0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S)
[Em] Mês de entrada:1608
[Cu] Atualização por classe:160114
[Lr] Data última revisão:
160114
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:151226
[St] Status:MEDLINE


  7 / 17 MEDLINE  
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[PMID]:26704066
[Au] Autor:Wang J; Li R; Hu L; Sun X; Wang J; Li J
[Ad] Endereço:The Technical Center of Inspection and Quarantine, Hebei Entry-Exit Inspection and Quarantine Bureau, 318 Heping West Rd, Xinhua District, Shijiazhuang 050050, China.
[Ti] Título:Development of a quantitative fluorescence single primer isothermal amplification-based method for the detection of Salmonella.
[So] Source:Int J Food Microbiol;219:22-7, 2016 Feb 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Food-borne disease caused by Salmonella has long been, and continues to be, an important global public health problem, necessitating rapid and accurate detection of Salmonella in food. Real time PCR is the most recently developed approach for Salmonella detection. Single primer isothermal amplification (SPIA), a novel gene amplification technique, has emerged as an attractive microbiological testing method. SPIA is performed under a constant temperature, eliminating the need for an expensive thermo-cycler. In addition, SPIA reactions can be accomplished in 30 min, faster than real time PCR that usually takes over 2h. We developed a quantitative fluorescence SPIA-based method for the detection of Salmonella. Using Salmonella Typhimurium genomic DNA as template and a primer targeting Salmonella invA gene, we showed the detection limit of SPIA was 2.0 × 10(1)fg DNA. Its successful amplification of different serotypic Salmonella genomic DNA but not non-Salmonella bacterial DNA demonstrated the specificity of SPIA. Furthermore, this method was validated with artificially contaminated beef. In conclusion, we showed high sensitivity and specificity of SPIA in the detection of Salmonella, comparable to real time PCR. In addition, SPIA is faster and more cost-effective (non-use of expensive cyclers), making it a potential alternative for field detection of Salmonella in resource-limited settings that are commonly encountered in developing countries.
[Mh] Termos MeSH primário: Proteínas de Bactérias/genética
Primers do DNA/genética
Microbiologia de Alimentos/métodos
Doenças Transmitidas por Alimentos/microbiologia
Carne/microbiologia
Técnicas de Amplificação de Ácido Nucleico/métodos
Salmonella typhimurium/genética
[Mh] Termos MeSH secundário: Animais
Bovinos
DNA Bacteriano/genética
Fluorescência
Seres Humanos
Limite de Detecção
Microbiota/genética
Leite/microbiologia
RNA Ribossômico 16S/genética
Reação em Cadeia da Polimerase em Tempo Real
Salmonella typhimurium/isolamento & purificação
Sensibilidade e Especificidade
Produtos Vegetais/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Bacterial Proteins); 0 (DNA Primers); 0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S); 147652-43-5 (invA protein, Bacteria)
[Em] Mês de entrada:1608
[Cu] Atualização por classe:160114
[Lr] Data última revisão:
160114
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:151226
[St] Status:MEDLINE


  8 / 17 MEDLINE  
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[PMID]:28068010
[Au] Autor:Starzynska-Janiszewska A; Stodolak B; Wikiera A
[Ad] Endereço:Department of Food Biotechnology, University of Agriculture in Krakow, Poland.
[Ti] Título:Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.
[So] Source:Acta Sci Pol Technol Aliment;14(2):125-132, 2015 Apr-Jun.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R. microsporus var. chinensis and A. oryzae during tempeh-type fermentation of grass pea seeds, and the effect of inoculum composition on the protein level and in vitro protein bioavailability in products. METHODS: Fermentation substrate were soaked and cooked grass pea seeds. Material was mixed with single- or mixed-culture inoculum, and incubated in perforated plastic bags at 30°C for 32 hrs. In the products, the proteolytic activity (pH 3, 5 and 7), glucosamine, total protein and free amino acids levels, as well as protein in vitro bioavailability and degree of protein hydrolysis were obtained. RESULTS: The significant correlation was found between glucosamine content and proteolytic activity in grass pea seeds fermented with Rhizopus or Aspergillus. The activities of Rhizopus proteases were higher than Aspergillus ones, which corresponded with the degree of seed protein hydrolysis. Both strains showed the highest activity of protease at pH 3. Tempeh made with pure culture of Rhizopus had 37% protein of 69% in-vitro bioavailability. Mixed-culture fermentation improved nutritional parameters of products only when the dose of Aspergillus spores in the inoculum was equal and lower than that of Rhizopus. This process resulted in higher in-vitro bioavailability of protein, slightly more efficient protein hydrolysis and higher level of free amino acids, as compared to standard tempeh. CONCLUSIONS: The activity of A. oryzae in tempeh-type fermentation is beneficial as long as it does not dominate the activity and/or growth of Rhizopus strain.
[Mh] Termos MeSH primário: Aspergillus/metabolismo
Lathyrus/química
Rhizopus/metabolismo
Proteínas de Armazenamento de Sementes/metabolismo
Sementes/química
Produtos Vegetais/análise
Proteínas de Vegetais Comestíveis/metabolismo
[Mh] Termos MeSH secundário: Aminoácidos/análise
Aminoácidos/metabolismo
Aspergillus/enzimologia
Aspergillus/crescimento & desenvolvimento
Digestão
Fermentação
Manipulação de Alimentos
Proteínas Fúngicas/isolamento & purificação
Proteínas Fúngicas/metabolismo
Glucosamina/análise
Glucosamina/metabolismo
Seres Humanos
Concentração de Íons de Hidrogênio
Absorção Intestinal
Lathyrus/microbiologia
Valor Nutritivo
Fragmentos de Peptídeos/análise
Fragmentos de Peptídeos/metabolismo
Peptídeo Hidrolases/isolamento & purificação
Peptídeo Hidrolases/metabolismo
Polônia
Proteólise
Rhizopus/enzimologia
Rhizopus/crescimento & desenvolvimento
Proteínas de Armazenamento de Sementes/análise
Sementes/microbiologia
Produtos Vegetais/microbiologia
Proteínas de Vegetais Comestíveis/análise
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 0 (Fungal Proteins); 0 (Peptide Fragments); 0 (Seed Storage Proteins); 0 (Vegetable Proteins); EC 3.4.- (Peptide Hydrolases); N08U5BOQ1K (Glucosamine)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170117
[Lr] Data última revisão:
170117
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170110
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.2015.2.14


  9 / 17 MEDLINE  
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[PMID]:26783515
[Au] Autor:Macharia I
[Ad] Endereço:Department of Agribusiness Management and Trade, Kenyatta University, P.O. Box 43844-00100, Nairobi, Kenya.
[Ti] Título:Pesticides and Health in Vegetable Production in Kenya.
[So] Source:Biomed Res Int;2015:241516, 2015.
[Is] ISSN:2314-6141
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This paper investigates the determinants of pesticide-related cost of illness (COI) and acute symptoms, using a balanced panel of 363 farmers interviewed from seven major vegetable producing districts of Kenya. Finding shows that the incidences of pesticide-related health impairments have increased. Variation in number of symptoms and symptom severity significantly explained COI. The personal protective equipment (PPE), education level, record keeping, and geographical location considerably determined health impairments. Encouraging the proper use of PPE and record keeping of pesticide use could greatly reduce poisoning cases and COI.
[Mh] Termos MeSH primário: Exposição Ocupacional
Praguicidas/toxicidade
Produtos Vegetais/efeitos adversos
[Mh] Termos MeSH secundário: Seres Humanos
Quênia
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Pesticides)
[Em] Mês de entrada:1610
[Cu] Atualização por classe:170220
[Lr] Data última revisão:
170220
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160120
[St] Status:MEDLINE
[do] DOI:10.1155/2015/241516


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[PMID]:26375821
[Au] Autor:Wojnicki FH; Johnson DS; Charny G; Corwin RL
[Ad] Endereço:Pennsylvania State University, Nutritional Sciences, 110 Chandlee Laboratory, University Park, PA 16802, United States.
[Ti] Título:Development of bingeing in rats altered by a small operant requirement.
[So] Source:Physiol Behav;152(Pt A):112-8, 2015 Dec 01.
[Is] ISSN:1873-507X
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Previous studies have shown that providing an optional food for a brief period of time to non-food deprived rats on an intermittent basis in the home cage engenders significantly more intake (binge-type behavior) than when the optional food is provided for a brief period on a daily basis. Experiment 1 examined the effects of placing a small operant response requirement on access to an optional food (vegetable shortening) on the establishment of binge-type behavior. Experiment 2 examined the effects of different schedules of reinforcement, a period of abstinence from shortening, and 24h of food deprivation on established binge-type behavior. In Experiment 1 the group of rats with 30-min access to shortening on an intermittent basis in their home cages (IC) consumed significantly more shortening than the group with 30-min daily access in the home cage (DC). The group with 30-min intermittent access in an operant chamber (IO group) earned significantly more reinforcers than the group with 30-min daily access in an operant chamber (DO). In Experiment 2, the IO group earned significantly more reinforcers than the DO group regardless of the response cost, the period of shortening abstinence, and overnight food deprivation. These results demonstrate that while intermittent access generates binge-type eating, the size of the binge (intake) can be altered by different contingency arrangements.
[Mh] Termos MeSH primário: Bulimia/psicologia
Condicionamento Operante
[Mh] Termos MeSH secundário: Animais
Gorduras na Dieta
Ingestão de Alimentos/psicologia
Privação de Alimentos
Abrigo para Animais
Masculino
Atividade Motora
Ratos Sprague-Dawley
Reforço (Psicologia)
Tempo
Produtos Vegetais
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, N.I.H., EXTRAMURAL
[Nm] Nome de substância:
0 (Dietary Fats)
[Em] Mês de entrada:1608
[Cu] Atualização por classe:170220
[Lr] Data última revisão:
170220
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:150917
[St] Status:MEDLINE



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