Functional Foods
Mostrando 13-24 de 149 artigos, teses e dissertações.
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13. Voz do ator: associação entre sintomas vocais e hábitos de vida
RESUMO Objetivo Analisar a ocorrência de sinais e sintomas vocais em atores e associá-los a seus hábitos de vida e frequência ao trabalho, verificando a existência de uma relação funcional entre as variáveis. Métodos Pesquisa retrospectiva, que utilizou banco de dados coletados por meio de formulário on-line. Os dados referentes à presença auto
Audiol., Commun. Res.. Publicado em: 16/09/2019
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14. Development and characterization of probiotic fermented smoothie beverage
RESUMO Produtos lácteos são os principais veículos para incorporação de probióticos, e têm grande popularidade entre o público que procura alimentos funcionais. A aplicação probióticos em novas matrizes alimentares necessita de estudos a fim de verificar a estabilidade e viabilidade dos probióticos no produto. O objetivo deste trabalho foi desenv
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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15. Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
ABSTRACT: This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated and identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, the antihealth properties (toxicity, allergenicity) of
Sci. agric. (Piracicaba, Braz.). Publicado em: 2019-07
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16. Jackfruit seed: an accompaniment to functional foods
Resumo A Jaca (Artocarpus heterophyllus) é uma fruta bem conhecida em muitos países asiáticos. As sementes de jaca são sub-utilizadas e pouco conhecidas pela população, mas elas têm benefícios nutricionais consideráveis e podem ser consideradas como ingredientes potenciais para alimentos funcionais. Segundo o conhecimento dos autores, há um número
Braz. J. Food Technol.. Publicado em: 13/06/2019
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17. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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18. Mineral composition, histomorphometry, and bone biomechanical properties are improved with probiotic, prebiotic, and symbiotic supplementation in rats chronically exposed to passive smoking: a randomized pre-clinical study
RESUMO: A fumaça de cigarro em grandes centros é uma das causas mais importantes de doenças inflamatórias crônicas em saúde pública e esta associada à diminuição de massa óssea, processo de consolidação e remodelação óssea. Os alimentos funcionais suplementados na dieta, devido sua capacidade de melhorar a absorção intestinal e competir co
Cienc. Rural. Publicado em: 25/04/2019
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19. Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food
Abstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, pr
Food Sci. Technol. Publicado em: 18/04/2019
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20. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp
Abstract Phenolic compounds (PC) have presented antioxidant potential as well as antimicrobial action against several bacteria. This study aimed to extract PC from grumixama (Eugenia brasiliensis Lam.) pulp using solid phase extraction (SPE), then quantify the PC by Folin-Ciocalteu assay, and to evaluate the antioxidant activity (AA) from PC by DPPH, ABTS a
Food Sci. Technol. Publicado em: 18/04/2019
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21. Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties
Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichok
Food Sci. Technol. Publicado em: 11/04/2019
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22. Fermented milk beverage: formulation and process
RESUMO: Produtos lácteos são uma alternativa adequada como alimentos funcionais por apresentarem excelente valor nutricional, por serem amplamente aceitos e consumidos além de apresentar potenciais matrizes para inoculação de microrganismos probióticos. O objetivo deste estudo foi desenvolver uma bebida láctea fermentada com frutas adicionada de cult
Cienc. Rural. Publicado em: 21/03/2019
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23. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 07/01/2019
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24. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 20/12/2018