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.

Estudo da influência da adição de resíduos de óleo em concretos para aplicação em pavimentos

Pós-graduação em Engenharia Civil - FEIS

Fitogênicos ou mono e diglicerídeos associados com ácidos orgânicos em dietas para leitões recém-desmamados

Pós-graduação em Zootecnia - FCAV

Lipases microbianas: produção, propriedades e aplicações biotecnológicas

Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq)

Efeito da matéria insaponificável do óleo de palma (Elaeis guineensis) na estabilidade oxidativa de óleo de soja sob estocagem acelerada em estufa

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

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)

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 ....

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.

Características qualitativas da carne de frango de corte proveniente de diferentes sistemas de produção

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Metabolic parameters of rats prone to display wild-running of the audiogenic crisis and fighting induced by REM-sleep deprivation

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

Antioxidantes informados nos rótulos dos óleos vegetais comestíveis

The study of antioxidant has a great interest to biochemistry and medicine, due to of used in the human body as inhibitor to free radical process, which can cause premature aging and degenerative diseases. Furthermore, antioxidant is widely used in food industry that i s used to prevent food deterioration, in fats and oils (autoxidation, known as rancidity). Thereby, the survey data labels of vegetable oils such as soybean one, corn one and sunflower one, it is very important, with this survey data label was possible to verify the antioxidants used on vegetable oils and describe their chemical structure, molecular formula, lethal dose and daily dose by review. Following this review, it was possible to create a website with in formation and description of antioxidants. This database has free access to the public, in order to help the population about these chemicals compounds, and help them to choose the more beneficial food to eat

Association of fat intake and socioeconomic status on anthropometric measurements of adults

We aimed to identify the influence of dietary fat profile on body mass index (BMI) and waist circumference (WC) in a middleclass general population sample. A cross-sectional study of 448 adults aged 35-85 years was carried out from January 2004 to December 2007. Patients were divided in two groups according to family income: Group 1 (G1) with higher income, and Group 2 (G2) with lower income. Demographic and socioeconomic status were identified, along with anthropometric data, health eating index (HEI) and dietary profile. The groups were similar with respect to gender, age, BMI and WC. HEI was higher in G1 due to a higher intake of protein (+12.8%), dairy products (p<0.001), higher intake of vegetables (p<0.01), fruit (p<0.001), and less dietary fat (-9.8%). The main contribution of fats was saturated fat for G1 (+5.0%) and polyunsaturated fat for G2 (+14.4%). Besides differences in socioeconomic status the groups had similar BMI and abdominal fatness. Only differences in fat profile were correlated with the anthropometric measures mostly explained by the lower vegetable oil intake in higher income participants.

Effects of chronic stress and high-fat diet on metabolic and nutritional parameters in Wistar rats

Objective: The aim of this study was assess the role of chronic stress on the metabolic and nutritional profile of rats exposed to a high-fat diet. Materials and methods: Thirty-day-old male Wistar rats (70-100 g) were distributed into four groups: normal-diet (NC), chronic stress (St), high-fat diet (HD), and chronic stress/high-fat diet (HD/St). Stress consisted at immobilization during 15 weeks, 5 times per week, 1h per day; and exposure to the high-fat diet lasted 15 weeks. Nutritional and metabolic parameters were assessed. The level of significance was 5%. Results: The HD group had final body weight, total fat, as well as insulin and leptin increased, and they were insulin resistant. The St and HD/St had arterial hypertension and increased levels of corticosterone. Stress blocked the effects of the high-fat diet. Conclusion: Chronic stress prevented the appearance of obesity. Our results help to clarify the mechanisms involved in metabolic and nutritional dysfunction, and contribute to clinical cases linked to stress and high-fat diet.

Teores de nutrientes, valores energéticos e legalidade em bebidas não alcoólicas comerciais de manga e de goiaba

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