Avaliação das características físico-químicas e microbiológicas dos componentes fibrosos obtidos da moagem úmida de grãos de milho

Fibers are non-digestible materials by human organism, and they are insoluble in specific conditions. The corn fiber has been used as an alternative to enrich the food products for human consumption, in order to add nutritious value to this co-product. This study aimed at determining the chemical and fractions components of corn fiber, extracted by semi-wet milling in laboratory (LabF), and by semi-humid milling in industrial process (IndF); and microbiological analyses were perform in the last fraction. The fiber composition differed significantly among these two products as to moisture, ash, lipids, proteins, insoluble dietary fiber, neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose and lignin contents. The sample IndF showed microbiological parameters in compliance with the specifications for consumption. The investigated corn fiber may effectively contribute to increase the fiber intake in the diet. As the industrially processed fiber (IndF) showed compliant microbiological parameters with the specifications for food, this component might be incorporated into the food products formulation.

Physical-chemical characterization and wet milling yield of four maize hybrids

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

Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos

The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products.

Nucleotídeos e ácido glutâmico em dietas de leitões desmamados

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

Maturação e aquisição de tolerância à dessecação de sementes de Annona emarginata (Shltdl.) H. Rainer

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

Produção e qualidade do leite e da carne de caprinos anglo nubianos suplementados com óleos vegetais

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

Compostos antioxidantes e sua importância nos organismos

A large amount of external factors that can foster the emergence of free radicals in organisms has created a imminent need for understanding and technologies that enables the search of antioxidant componds and extraction of antioxidants from natural sources. These compounds have great potential for kidnapping free radicals which are highly harmful to organisms, being the principal responsible for the decrease in the shelf life of foods, and aging. These free radicals are also related to diseases such as AIDS, arthritis, diabetes, heart disease and others. Fruits and vegetables are true mines of compounds with antioxidant potential, its vitamins and phenolic compounds present an essential role in the nutrition of living beings acting as a defense against degradation of lipids and proteins, which indicates the importance of a diet rich in these nutrients, given that part of the antioxidant defenses of the body comes from the diet. This revision study aims to put in evidence the indispensable role of antioxidants in the survival of organisms.

Utilização de informações genômicas para o melhoramento genético de características da carne em bovinos da raça Nelore

Pós-graduação em Genética e Melhoramento Animal - FCAV

Alterações em marcadores do estresse oxidativo ocasionadas por diferentes tempos de tratamento com chá mate (Ilex paraguariensis) no processo de envelhecimento

Pós-graduação em Ciências fisiológicas

Qualidade de filés de tilápia alimentadas com pigmentante de origem bacteriana: Thiago Luís Magnani Grassi. -

Pós-graduação em Ciência Animal - FMVA

Efeitos da dimerização na estrutura e atividade biológica dos peptídeos antimicrobianos Aureína 1.2 e Magainina 2

Pós-graduação em Biotecnologia - IQ

Viabilidade de sementes de Handroanthus heptaphyllus (Vell.) Mattos armazenadas nos frutos

Pós-graduação em Ciência Florestal - FCA

Estresse oxidativo em ovinos das raças Suffolk e Santa Inês experimentalmente infectados por Haemonchus contortus

Pós-graduação em Ciência Animal - FMVA

Desempenho produtivo e respostas hematológicas da Tilápia- do-Nilo submetida a diferentes níveis de proteína e condições de estresse

Pós-graduação em Zootecnia - FMVZ

Pimenta pseudocaryophyllus (Gomes) L. R. Landrum (Myrtaceae): stem and leaf anatomy of a medicinal plant

Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq)