A5081823189- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Proteins in Food Systems
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Biochemical effects in animals
- Probiotics and Fermented Foods
- Phytase and its Applications
- Agricultural and Food Sciences
- Muscle metabolism and nutrition
- Consumer Attitudes and Food Labeling
- Insect Utilization and Effects
- Infant Nutrition and Health
- Nutritional Studies and Diet
- Seed and Plant Biochemistry
- Diet and metabolism studies
- Enzyme Production and Characterization
- Aquaculture Nutrition and Growth
- Phytoestrogen effects and research
- Phytochemicals and Antioxidant Activities
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Fatty Acid Research and Health
- Digestive system and related health
- Botanical Research and Applications
Instituto de Tecnologia de Alimentos
2015-2025
Universidade Estadual de Campinas (UNICAMP)
1994-2024
Université Toulouse - Jean Jaurès
2024
Centre de Recherche en Acquisition et Traitement de l'Image pour la Santé
2024
Secretaria de Agricultura e Abastecimento
2017
Pontifícia Universidade Católica de Campinas
2016
Universidade Federal de Goiás
1997-1999
Fundação de Amparo à Pesquisa do Estado de São Paulo
1999
University of Alabama at Birmingham
1996
Wake Forest University
1991
The growing world population and its environmental impact motivate searching for new protein sources the human diet. Agro-industrial by-products are potential due to high content. This study characterized meals from five (pumpkin seed, flaxseed, chia sesame grapeseed), about proximate composition, antinutritional factors (ANFs), amino acid profile (AA), in vitro digestibility (IVPD). These present content up 40% IVPD between 70-85%. ANFs results presented a low phytic all seed tannins...
Aminoalkylindoles (AAIs) are antinociceptive agents which act through two distinct mechanisms: inhibition of cyclooxygenase and a novel mechanism retained by AAI analogs do not inhibit cyclooxygenase. This latter is reflected neuronally mediated contractions in several smooth muscle bioassays. The present studies explored the potential receptor interactions AAIs preparations rat brain membranes. Experiments an electrically stimulated mouse vas deferens preparation (MVD) demonstrated that...
The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely acidophilus LA-05, casei L-26 and paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth strains when cultivated broth containing CAP (20 or 30 g L-1 ), glucose ) fructooligosaccharides (FOS) was monitored over 48 h; activity scores determined; changes pH values, production organic acids...
The extract of sugar-cane yeast (Saccharomyces cerevisiae) was enzymatically hydrolysed by Alcalase, Protex or Viscozyme. Hydrolysates were fractionated using a membrane ultrafiltration system and peptides smaller than 5 kDa evaluated for iron chelating ability through measurements solubility, binding capacity dialyzability. Iron-chelating isolated immobilized metal affinity chromatography (IMAC). They showed higher content His, Lys, Arg the original hydrolysates. In spite poor hydrolysates...
Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are one most widely consumed grain legumes in world. Seven improved genotypes dry, coloured, Brazilian were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) protein quality (amino acid profile, amino score, trypsin inhibitor activity vitro digestibility). The bean cultivars studied showed a high content fibre, with some aromatic acids...
The objective of this work was to study the effect adding wheat fiber and partial pork back fat on quality characteristics bologna sausage. compound central rotating design used with treatments containing fixed levels inulin (5%) oat (1%) variable (0-4%) (0-10%). pH protein were similar in all treatments, lower than control treatment moisture content higher (CF) without fibers. increased hardness reduced cohesiveness scores given for overall impression. We found that it possible prepare...
Abstract This review is an attempt to compile current knowledge on concepts and transformations that occur naturally in the human body characterize what defined today as biological aging with quality of life longevity. Many authors define natural a continuous uninterrupted process, which occurs causing structural functional changes, classified as: cumulative, progressive, intrinsic deleterious (CUPID). Usually these changes begin early culminate physical death. Genetic, chemical biochemical...
Reduced phenolic content products were obtained from defatted sunflower flour using a process designed to make an integral use of the components. In order eliminate compounds, was extracted at pH 5 with extractor solutions: 70 mL/100 mL ethanol, 0.1 g/100 sodium bisulfite and 70:30 mixture two. The raw material, protein isolate fibrous concentrate chemically characterized. isolates evaluated for extraction yield, solubility, heat stability nutritional properties (chemical score,...
There is a great interest in neuroprotective molecules capable of inhibiting the signaling, transduction and amplification inflammatory oxidative pathways to reverse or prevent brain cell damage neurodegeneration. Peptides derived from food proteins represent potential natural source for this action. Although there are several sources amino acid sequences that have shown promising effects, mechanism action on cells not fully understood. Food peptides must resist digestion be absorbed by...
This research aimed at evaluating the suitability of five different garlic cultivars for processing unsalted paste, chopped fried garlic, and sliced garlic. The concentration allicin in products was evaluated immediately after 45-day intervals during 180 days storage. Allicin concentrations raw varieties under study differed (20.73 a 24.31mg g- 1 garlic). Stability exhibited similar between according to type utilized. Processing into paste more favorable preservation than other processes....