A5079348816- Agricultural and Food Sciences
- Food composition and properties
- Food and Agricultural Sciences
- Seed and Plant Biochemistry
- Business and Management Studies
- Agricultural pest management studies
- Phytochemicals and Antioxidant Activities
- Antioxidant Activity and Oxidative Stress
- Food Science and Nutritional Studies
- Sugarcane Cultivation and Processing
- Medicinal Plants and Neuroprotection
- Nutritional Studies and Diet
- Soybean genetics and cultivation
- Growth and nutrition in plants
- Botanical Research and Applications
- Consumer Attitudes and Food Labeling
- Cassava research and cyanide
- Peanut Plant Research Studies
- Food, Nutrition, and Cultural Practices
- Polysaccharides Composition and Applications
- Moringa oleifera research and applications
- Banana Cultivation and Research
- Evasion and Academic Success Factors
- Seed Germination and Physiology
- Healthcare during COVID-19 Pandemic
Universidade Federal de Goiás
2019-2022
Universidade Federal do Piauí
2016-2021
The present work studied a modified processing technique of traditional aerobic fermented cassava product called "Puba". Puba is food process developed by Native Americans in South America but made microbiological hazard conditions. modification was designed an anaerobic environment obtained pressing glass jar and sealing then. Changes the nutritional composition antioxidant capacity as vitamin C contents were evaluated products produced with peels, from conventional...
ABSTRACT This study aimed to determine the effect of cooking on centesimal compositions, content bioactive compounds, and antioxidant activities in beans cowpea cultivars. The were cooked without soaking (1:5 w/v) a pressure cooker for 780 seconds. Statistical analysis was performed using Student’s t-test difference between means raw beans. One-way ANOVA: post-hoc Tukey’s test applied at 5% compare data Significant (p 0.05) noted moisture contents samples, with values ranging from 10.69...
ABSTRACT The development and enrichment of food are great importance not only for the industry but also to improve population's nutrition, where you can create new products or optimize existing ones. consumption fortified in diet is an option control deficiency diseases. This study aimed develop enriched cheese bread with whole biofortified cowpea flour evaluate their acceptance chemical composition. Two formulations, F1 F2, were prepared containing 5.6 8% as a substitute starch,...
Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed determine content minerals, bioactive compounds antioxidant activity cheese enriched with biofortified cowpea. Two formulations were prepared, standard (without cowpea) bread. The minerals analyzed using plasma emission spectrometry technique inductive coupling, phenolic determined by spectrophotometry amines High Performance...
ABSTRACT There is an underutilization of bioactive compounds, given the losses and daily waste vegetables throughout entire production chain. Accordingly, objective this study was to quantify content phenolic compounds antioxidant capacity in different parts vegetables. Analyzes were performed on five (zucchini, eggplant, broccoli, green cabbage beans) from conventional cultivation. The levels total phenolics, flavonoids, obtained by spectrophotometric methods. Except analyzed by-products...
Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action nutrients and bioactive compounds.Since these compounds undergo effects thermal processing, aim present study was verify influence cooking on total polyphenol content cowpea cultivars.Samples were obtained from experimental area Embrapa Meio-Norte, located at 5°5' S 42°48' W, an altitude 72 metres.Meal (0.5 mesh) resulting raw being ground in cyclone rotor mill (Tecnal model...
O objetivo do trabalho foi avaliar a percepção dos estudantes de um Curso Nutrição uma Universidade Pública Brasil ao Ensino Remoto Emergencial (ERE). Foi realizado estudo transversal em dois momentos, no início e após implementação ERE, considerando-se os alunos segundo sistema acesso à Universidade, por meio Ações Afirmativas (AA) ou Ampla Concorrência (AC). Inicialmente, participaram 351 ingressos, 159 AA 192 AC, via Google Forms, com o intuito compreender dificuldades facilidades relação...
Este trabalho objetivou elaborar uma barra de cereal adicionada farinha integral feijão-caupi, castanha caju e banana passa avaliar sua aceitação composição química. Foram desenvolvidas três formulações, B1 com 5,25% B2 7,5% B3 15%. Os atributos sensoriais foram avaliados por 10 assessores treinados utilizando escala hedônica. teste selecionou duas formulações que analisadas 100 não os testes comparação múltipla, pareada intenção compra. A umidade foi determinada secagem em estufa as cinzas...
RESUMO:O objetivo do estudo foi analisar o índice de rendimento, per capita sal, custo direto e a composição nutricional preparações usuais em cardápios.Tratase um descritivo realizado pela análise fichas técnicas elaboradas práticas Técnica Dietética, incluindo entradas, pratos proteicos, guarnições, acompanhamentos sobremesas.O rendimento obtido razão entre peso da preparação pronta somatório líquido dos ingredientes sal quantidade total adicionado número porções.O calculado utilizando...
Several variables influence the extraction of phenolic compounds, encompassing factors such as choice solvent, agitation, duration, solute-solvent ratio, temperature, and mass transfer efficiency. Technological tools, including ultrasound, microwave, centrifuge, offer avenues for enhancing efficiency, economizing time resources, augmenting yield. This study seeks to establish a standardized approach extracting compounds from jambolan jabuticaba pulps. The protocol entailed introduction...
O pão de queijo é um produto que apresenta ótima aceitação e a venda massas congeladas promove maior praticidade disseminação do produto. presente estudo visou determinar composição centesimal comparar com os teores macronutrientes valor calórico contidos nos rótulos pães congelados. Foram analisados provenientes 6 marcas. A umidade foi determinada até obtenção peso constante em estufa 105 °C o teor cinzas após calcinação das amostras mufla 550 °C. lipídios obtido por extração frio...
Introdução: A incorporação de matrizes alimentares alternativas em panificados é uma estratégia para produção alimentos veganos saudáveis. Objetivo. Desenvolver brownies e obter a composição físico-química os aspectos microbiológicos sensoriais. Material métodos. Foram elaboradas quatro formulações, F1 (isenta feijão), F2 (45% feijão 11% cacau), F3 6% cacau) F4 (60% feijão). Para produção, ingredientes foram multiprocessados com água massa obtida foi assada. atividade verificada no Aqualab...
The objective of this study was to analyze the chemical composition and bioaccessibility phenolic compounds as well their antioxidant capabilities organic peppermint leaves after each phase simulated digestion. Moisture determined until a constant weight obtained in an oven at 105 °C; ash sample calcination muffle furnace 550 °C. protein concentration by Macro-Kjeldahl method lipid content hot-extraction Soxhlet apparatus. Carbohydrates were calculated from differences energy values based...