Carbohydrates Content
Mostrando 1-12 de 248 artigos, teses e dissertações.
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1. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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2. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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3. Physicochemical and bioactive compounds evaluation of Physalis pubescens Linnaeus
ABSTRACT Physalis pubescens L. is a UFP (unconventional food plant) that produces high quality fruits; however, in Rio Grande do Sul it is still considered a rare species. There is only few information regarding the characterization of these fruits in Brazil, and the main reports of this species are mainly focused on the pharmacology and agronomic conditions
Rev. Ceres. Publicado em: 2020-12
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4. Fatty acid and proteomic analysis of Sterculia striata nut
Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99%
Food Sci. Technol. Publicado em: 2020-12
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5. Inclusion of dehydrated mix of tilapia and salmon in pizzas
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Food Sci. Technol. Publicado em: 2020-12
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6. False positivity of Rose Bengal test in patients with COVID-19: case series, uncontrolled longitudinal study
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Sao Paulo Med. J.. Publicado em: 2020-12
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7. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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8. Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero
Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characterist
Food Sci. Technol. Publicado em: 2020-12
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9. LIPID, PROTEIN AND CARBOHYDRATE DURING SEED DEVELOPMENT IN Araucaria angustifólia
ABSTRACT This study aimed to evaluate changes in germination and in the amount of carbohydrates, starch, proteins, and lipids of A. angustifolia seeds at different stages of development. Seeds were collected in the Cotyledonary Stage and Stages I, II, III and IV. Germination, moisture content, dry matter amount, and levels of carbohydrates, starch, proteins,
CERNE. Publicado em: 2020-06
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10. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 2020-06
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11. Respostas funcionais foliares de plantas jovens de Hevea brasiliensis submetidas à deficiência hídrica e à reidratação
Resumo A deficiência hídrica é considerada um fator que produz danos significativos durante o período de estabelecimento e de crescimento dos plantios. O objetivo deste estudo foi investigar características morfofisiológicas e bioquímicas de folhas de mudas de seringueira em resposta à deficiência hídrica e, posterior, reidratação. Plantas jovens
Ciênc. Florest.. Publicado em: 02/12/2019
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12. Pentoses Used in Cultures of Synechococcus nidulans and Spirulina paracas: Evaluation of Effects in Growth and in Content of Proteins and Carbohydrates
Abstract The biological assimilation of the sugars present in lignocellulosic residues has gained prominence since these residues are the most abundant and economic residues in nature. Thus, the objective of this work was to determine whether the use of D-xylose and L-arabinose as sources of carbon in Synechococcus nidulans and Spirulina paracas cultures af
Braz. arch. biol. technol.. Publicado em: 25/11/2019