Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

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.

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

Efeitos dos derivados vegetais de condimentos nas características de qualidade e vida de prateleira de linguiça de frango fresca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação do efeito do óleo essencial de Citrus Auratium L. no infarto do miocárdio em ratos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Biodiesel etílico de babaçu x diesel B S1800: ensaio de opacidade da fumaça do trator agrícola variando os horários do dia

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Ação antimicrobiana de compostos majoritários presentes em óleos essenciais sobre bactérias causadoras de infecções hospitalares

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Lipases microbianas: produção, propriedades e aplicações biotecnológicas

Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq)

Dietary patterns are associated with general and central obesity in elderly living in a Brazilian city

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

Alocação diferencial do 13C em Copaifera langsdorffii Desf. (Fabaceae - Caesalpinoideae) sob deficiência hídrica

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Diversidade genética e constituição química dos óleos essenciais de populações de Lychnophora ericoides mart. e Lychnophora pinaster Mart

Pós-graduação em Agronomia (Horticultura) - FCA

Metabolismo, desenvolvimento e composição química de Varronia curassavica Jacq. em função da supressão da irrigação

Pós-graduação em Agronomia (Horticultura) - FCA

Determinação de fósforo em biodiesel utilizando eletrodo quimicamente modificado com nanopartículas de ferro

Once petroleum is na exhaustible source of energy, alternative fuels are having more prominence. A much discussed option for replacing fossil fuels is the use of biofuels derived from oils or fats, especially biodiesel. The biodiesel preparation is through a reaction named transesterification, a reaction of triglycerides with a short chain alcohol with a catalyst, producing a mixture of fatty acid esters and glycerol. According to ANP (National Petroleum Agency) specifications, biodiesel can have contaminants due to the catalyst or oil used on its synthesis, such as phosphorus, wich can damage the catalytic converter and cause significant increase in the particles emission. This project aims to develop na alternative method using chemically modified electrodes with iron nanoparticles for determination of phosphorus in biodiesel. For the formation of the iron nanoparticles film on the surface of a glassy carbon electrode, was used a iron sulfate solution. The film was formed after 10 successive cycles, with a scanning speed of 50 mV s-1 and a potential range of -0,9 to -1,25 V. To reduce possible oxides on the surface and activate the electrode, it has been subjected to a cathodic polarization with a potential of -1,25 V for 15 minutes in a sodium hydroxide solution. In cyclic voltammograms obtained in the study of the speed of scanning, there is an increase in the intensity of the anodic and cathodic current peaks. The cathodic peak current varied linearly with the square root of scan rate, showing that the electrode is controlled by diffusion. After successive additions of phosphate there is a linear variation in the current peak in the concentration range of 1,0 x 10-7 a 1,0 x 10-6 mol L-1. To determine if the concentration of phosphorus in real sample, the method of adding standard was used by adding aliquots of phosphate ions in the solution containing soy biodiesel extracted with ....

Adição de óleo de Citrus sinensis na dieta de tilápia-do-Nilo: desempenho produtivo, perfil hematológico e atividade respiratória de leucócitos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Síntese do peptídeo acwahxkttks, peptídeo acwahxkttks e seu uso

A presente invenção apresenta a síntese do peptídeo AcWahxKTTKS, onde foi adicionada à “sequência mãe” (KTTKS) uma molécula de ácido capróico, que é um ácido graxo insaturado composto por 6 átomos de carbono, encontrado naturalmente nas gorduras e óleos minerais, para conferir um grau de lipofilicidade ao peptídeo e favorecer na permeabilidade do mesmo na pele. Adicionou-se também o triptofano, que é um aminoácido aromático essencial para a nutrição humana, visando proporcionar fluorescência ao peptídeo e assim quantificá-lo na pele através de um método mais eficiente e sensível. O triptofano foi acetilado para diminuir a interação do peptídeo com a água, a fim de ajudar na penetração do peptídeo na pele. O peptídeo AcWahxKTTKS estimula a síntese de colágeno nos fibroblastos, reduzindo ou eliminando, desta forma, as rugas e linhas de expressão na pele.