Aproveitamento da polpa de coco verde submetida ao congelamento rápido e lento

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

The Higher Plasma Malondialdehyde Concentrations Are Determined by Metabolic Syndrome-Related Glucolipotoxicity

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Milho ou polpa cítrica associados à glicerina na alimentação de bovinos de corte confinados

Pós-graduação em Zootecnia - FCAV

Comportamento ingestivo de cordeiros alimentados com dietas contendo feno de amoreira

The experiment was conducted to evaluate the feeding behavior of lambs fed with diets containing 0, 12.5 and 25.0% of mulberry hay as a substitute for the concentrate. Twenty four Ile de France lambs, non castrated, with 25 kg of body weight and four months old, confined, in a completely randomized design, were used. The feeding daily time (242.01 minutes), rumination (435.48 minutes) and leisure (762.50 minutes), the numbers of cakes ruminated per day (658.36) and the time spent per cake (40.03 sec) were not affected (P>0.05) by different levels of hay in mulberry concentrate. The dry matter voluntary intake (1.258 kg/day) and neutral detergent fiber intake (0.302 kg/day), as well as the efficiency of dry matter intake and rumination (316.24 and 173.54 g/h, respectively) and efficiency of neutral detergent fiber intake and rumination (75.89 and 41.68 g/h, respectively) were similar in all treatments. The ruminating chew expressed in hour/day (11.29) and the number of chews expressed per cake (72.65) and per day (47.638.06), as well as the number and the feeding time (22.02 meals and 11.23 min/meal), rumination (25.95 ruminations and 17.29 min/rumination) and idle (41.81 idle and 18.30 min/idle time), were also not affected (P>0.05). The inclusion of mulberry hay did not change the rumination expressed in g of DM and NDF/cake (1.91 and 0.46, respectively) and min/kg of DM and NDF (361.51 and 1.505.78, respectively), as well as the total chew expressed in min/kg of DM and NDF (563.70 and 2.347.19, respectively). The use of mulberry hay partially replacing the concentrated, does not change the feeding behavior of feedlot lambs.

Alterações metabólicas e morfométricas induzidas por hipóxia em Gallus gallus

Pós-graduação em Zootecnia - FCAV

Efeitos da redução da concentração de sódio na solução de hemodiálise e no conteúdo de sódio da dieta sobre a resposta inflamatória de pacientes com doença renal crônica

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Efeito da β-amilase e α-amilase fúngica seguido de desramificação na formação e características estruturais de amido resistente tipo 3 de batata e araruta

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Utilização de farinha de quinoa no desenvolvimento de pães sem glúten

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Optimal digestible protein level for bullfrog tadpoles

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Ingestive behavior of dairy goats fed increasing levels of sugarcane in replacement of corn silage

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da ingestão de nutrientes, segundo padrão alimentar de idosos do município de Botucatu - SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Legumin from chickpea: hypolipidemic effect in the liver of hypercholesterolemic rats

Purpose – This paper aims to determine the effects of 11S globulin isolated from Chickpea (Cicer arietinum L.) on lipid metabolism in animals subjected to a hypercholesterolemic and hyperlipidemic diet and compared to the drug simvastatin. Design/methodology/approach – Thirty-six male Wistar rats, kept in individual cages and under appropriate conditions, were separated into groups that were fed a normal diet (STD) containing casein as protein source and according to AIN-93G; a high-cholesterol diet (HC), normal diet plus 1 per cent cholesterol and 0.5 per cent cholic acid and 20 per cent coconut oil; HC diet plus the isolated 11S globulin (300 mg/kg/day); and HC diet plus the simvastatin (50 mg/kg/day), both dissolved in saline and administered by gavage for 28 days. After this time, the animals were killed. Findings – The results indicated that the addition of 1 per cent cholesterol and 0.5 per cent cholic acid induced hypercholesterolemia in the animals without interfering with their weight gain. Analyses of total cholesterol (TC), HDL-cholesterol (HDL-C) and triglycerides (TG) in the plasma, and TC and TG in the liver were made. The results show that the protein isolated from chickpea, and given as a single daily dose, did not affect the levels of plasma TC and its fractions, although decreasing the TG levels. Unlike the simvastatin, the chickpea protein significantly reduced TC and TG in the liver relative to HC group. Originality/value – A single daily dose of 11S globulin from chickpea contributed as only as additional 2.8 per cent of dietary protein intake. These findings demonstrate that 11S chickpea protein acts as a functional agent in the lipid metabolism in addition to its nutritional properties.

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)