Low Trans Fat
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs
ABSTRACT The objective of this study was to evaluate the effects of maternal dietary intake on the amino acid and fatty acid contents in eggs during the laying period. An experiment with a 2×2 factorial design was conducted with two maternal dietary intake levels (100 and 75% of dietary intake recommended by the Chinese Ministry of Agriculture) and two broi
R. Bras. Zootec.. Publicado em: 12/09/2019
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2. Comparative study of fatty acid profiles in the muscular tissue (Longissimus dorsis ) of bovines from Chile, Paraguay and Brazil
Abstract Per capita meat consumption in Chile is 89.1 kg per year in 2014, of which approximately 25 kg are beef. Some 50% of the beef consumed is imported as vacuum packaged meat from two species, Bos taurus, produced mainly in Chile, Argentina and Paraguay, and Bos indicus, which comes mainly from Brazil and Paraguay. The latter two countries account for
Food Sci. Technol. Publicado em: 11/04/2019
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3. Concentration of trans-vaccenic and rumenic acids in the milk from grazing cows supplemented with palm oil, rice bran or whole cottonseed
The changes in the concentration of trans-vaccenic (C18:1t-11) and rumenic (C18:2c-9,t-11) acids in the milk from cows grazing on Pennisetum clandestinum, fed a supplement containing palm oil, rice bran or whole cottonseed were evaluated. Three supplements were assessed: one control supplement containing palm oil (C), with a low concentration of linoleic aci
R. Bras. Zootec.. Publicado em: 2014-06
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4. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03
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5. Potencial nutricional da amêndoa e da polpa da guarirova, Syagrus oleracea (Mart.) Becc.
The aim of this study was to evaluate the nutritional potential of the fruit, antinutritional factors and in vitro digestibility of proteins of the pulp and kernel guarirova (Syagrus oleracea (Mart.) Becc.). Regarding lipids, we performed physicochemical characterization of oils, fatty acid composition and index of nutritional quality. For nutritional assess
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/05/2012
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6. Aplicação de gorduras "low trans" à base de soja, formuladas utilizando rede neural artificial, em biscoitos laminados / Application of low trans fat soy-based fats, developed on an artificial neural network in semi-sweet biscuits
Após as crescentes divulgações na mídia dos malefícios à saúde causados pela ingestão de gorduras trans e a Resolução RDC 360, de 23 de dezembro de 2003, que estabelece a obrigatoriedade de declaração dos níveis de gordura trans nos rótulos dos alimentos industrializados, nota-se uma crescente demanda por produtos sem ácidos graxos trans (¿lo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/02/2012
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7. Microencapsulação de tocoferóis em matrizes lipídicas advindas de gorduras low trans interesterificadas quimicamente / Tocopherols microencapsulation with chemistry interesterify low trans fat matrix
O presente projeto visou estabelecer condições ideais de obtenção de um produto que poderá ser disponibolizado para comercialização no Brasil tendo como foco a encapsulação para aplicação na área alimentícia. Tocoferóis são antioxidantes naturais que podem ser utilizados para enriquecimento de alimentos. Contudo há a necessidade de proteção
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/12/2011
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8. Efeito da aidição de emulsificantes na cristalização de gorduras baixo trans para recheio de biscoito / Emulsifier addition effects on low trans biscuit fat filling crystalization
As comprovações científicas que demonstram os danos causados à saúde pelo consumo de ácidos graxos trans, aliadas às novas legislações que restringem a quantidade de ácidos graxos trans ou determinam a necessidade de suas quantidades serem especificadas nas tabelas nutricionais dos rótulos dos alimentos, tornaram a interesterificação e as técni
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/08/2010
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9. Comparison of gas chromatographic and gravimetric methods for quantization of total fat and fatty acids in foodstuffs
Different methods to determine total fat (TF) and fatty acids (FA), including trans fatty acids (TFA), in diverse foodstuffs were evaluated, incorporating gravimetric methods and gas chromatography with flame ionization detector (GC/FID), in accordance with a modified AOAC 996.06 method. Concentrations of TF and FA obtained through these different procedures
Química Nova. Publicado em: 2010
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10. Evaluation of physical and sensorial properties and the technological acting of produced chocolates with mixtures cocoa butter and fat low and zero trans / Avaliação de propriedades fisicas e sensoriais e do desempenho tecnologico de chocolates produzidos com misturas de manteiga de cacau e gorduras low / zero trans
Amostras de chocolate amargo produzidas com misturas binárias de manteiga de cacau e gorduras alternativas foram avaliadas quanto aos atributos físicos e sensoriais assim como sua estabilidade ao desenvolvimento de fat bloom. Todas as quatro formulações de chocolate (F1 a F4) estudadas continham 10% de fase gordurosa total e 43% de líquor de cacau além
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/05/2009
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11. DEVELOPMENT OF SYMBIOTIC CREAM CHEESE: CHARACTERIZATION AND LIPID PROFILE WITH EMPHASIS ON CONJUGATED LINOLEIC ACID / DESENVOLVIMENTO DE CREAM CHEESE SIMBIÓTICO: CARACTERIZAÇÃO E PERFIL LIPÍDICO COM ÊNFASE EM ÁCIDO LINOLÉICO CONJUGADO
Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was evaluate the potential of cream cheese as a vehicle of probiotics, the physical-chemical, microbiological and sensory characteristics and the l
Publicado em: 2009
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12. Development and application of low trans fat in margarine and plain cake. / Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo ingles.
Trans fatty acids (TFA) present in diet come mainly from the partially hydrogenated fats and a lower amount from the refined oils, meat and ruminant animals? milk. Some studies show that TFA consumption leads to an increase in low-density lipoprotein (LDL) as much as that caused by saturated fatty acids and decrease in high-density lipoprotein (HDL). Hence,
Publicado em: 2008