Journal of Bioenergy and Food Science最新文献

Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.) 紫玉米酿造Chicha Morada啤酒花青素含量及抗氧化活性测定

Journal of Bioenergy and Food Science Pub Date : 2020-10-04 DOI: 10.18067/JBFS.V7I4.304

Fernando Ajala Spessoto, Nayane Tinno Fonteles, S. Pizato, Sergio Sebastian Vega-Herrera, Javier Sulivan Paredes-Mur, William Renzo Cortez-Vega

引用次数: 0

Efeito do enxofre na produção e qualidade de cebola cultivada no Sul do Tocantins 硫对托坎廷斯南部洋葱产量和品质的影响

Journal of Bioenergy and Food Science Pub Date : 2020-10-04 DOI: 10.18067/JBFS.V7I4.290.G296

Larissa Urzêdo Rodrigues, T. Tavares, Alvaro José Gomes de Faria, M. Tomazi, R. Tavares, Ildon Rodrigues do Nascimento

{"title":"Efeito do enxofre na produção e qualidade de cebola cultivada no Sul do Tocantins","authors":"Larissa Urzêdo Rodrigues, T. Tavares, Alvaro José Gomes de Faria, M. Tomazi, R. Tavares, Ildon Rodrigues do Nascimento","doi":"10.18067/JBFS.V7I4.290.G296","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.290.G296","url":null,"abstract":"A pungencia e um dos principais parâmetros que interfere na qualidade do bulbo da cebola, sendo controlada por fatores geneticos, ambiental e nutricional. Quando os fatores geneticos e ambientais sao adequados, o uso de fontes de enxofre pode promover a melhoria da qualidade do bulbo. O objetivo deste trabalho foi avaliar os efeitos da aplicacao do gesso agricola como fonte de enxofre nos componentes de producao e qualidade pos-colheita de duas cultivares de cebola sob condicao de ambiente umido com moderada deficiencia hidrica. O delineamento experimental foi em blocos casualizados com quatro repeticoes, em esquema fatorial 5x2. O primeiro fator representa cinco doses de enxofre (S-SO 4 2- ) (0, 50, 100, 150 e 200 kg ha -1 ) e o segundo fator por duas cultivares de cebola (Bella Vista e Bella Catarina). A fonte de enxofre utilizada foi o gesso agricola (15% S-SO 4 2 ). O aumento nas doses de enxofre proporcionou resultados positivos na massa dos bulbos, produtividade, acidez total e pungencia de ambas as cultivares de cebola. A maior produtividade foi de 24,5 t ha -1 obtida atraves da Bella Catarina com o uso de 200 kg SO 4 2- ha -1 . O gesso agricola como fonte de enxofre e uma alternativa promissora na producao e qualidade da cebola no Sul do Tocantins.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114764267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production 甜高粱(sorghum bicolor, L.)的多性状选择Moench)基因型用于生物能源生产

Journal of Bioenergy and Food Science Pub Date : 2020-10-04 DOI: 10.18067/JBFS.V7I4.295.G295

Michele Jorge da Silva, P. C. D. O. Ribeiro, Ruane Alice da Silva, K. J. Silva, R. Schaffert, R. Parrella

{"title":"Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production","authors":"Michele Jorge da Silva, P. C. D. O. Ribeiro, Ruane Alice da Silva, K. J. Silva, R. Schaffert, R. Parrella","doi":"10.18067/JBFS.V7I4.295.G295","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.295.G295","url":null,"abstract":"The global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Maize and Sorghum breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Maize and Sorghum, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116001821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly 用扫描电子显微镜观察水胶体的形态特征，并评价其在低热量果冻模型系统中的作用

Journal of Bioenergy and Food Science Pub Date : 2020-10-04 DOI: 10.18067/JBFS.V7I4.310.G301

R. D. S. Monteiro, Michelle Barbosa Lima, N. P. Sampaio, Hygor Mezadri, O. D. H. Santos, P. Pereira

引用次数: 1

Design and Modelling of a Milk Cooling and Storage Unit Based on Peltier and PV Panels 基于Peltier和PV面板的牛奶冷却和储存装置的设计与建模

Journal of Bioenergy and Food Science Pub Date : 2020-10-04 DOI: 10.18067/JBFS.V7I4.296.G298

Caner Koç, Maksut Bars Eminoglu, U. Yegül, Göktürk Temuçin Seyhan

引用次数: 0

Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran 伊朗伊斯法罕地区快餐中重金属(铬、镍、铅、铜和铁)的风险评估

Journal of Bioenergy and Food Science Pub Date : 2020-10-04 DOI: 10.18067/JBFS.V7I4.303

Roya Alsadat Madani, S. Kermani, Masoud Sami, Z. Esfandiari, E. Karamian

{"title":"Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran","authors":"Roya Alsadat Madani, S. Kermani, Masoud Sami, Z. Esfandiari, E. Karamian","doi":"10.18067/JBFS.V7I4.303","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.303","url":null,"abstract":"The hazards of heavy metals in fast foods have been evaluated in this study. For this purpose, the carcinogenic and the non-carcinogenic hazards of chromium, nickel, lead, copper, and iron concentrations were measured in 40 fast food samples purchased in 2018 from the restaurants in two districts of Isfahan, Iran. The results indicated that in all the tested samples, only the average concentrations of copper are within the permissible limits. For the two groups of children and adults, the highest target hazard quotients for lead were 33.84 and 98.72%, respectively. The cumulative hazard index for all the considered metals in both groups was greater than 1. Of all the heavy metals analyzed in the examined food samples, only chromium (in both age groups) and nickel (in children only) showed an incremental lifetime cancer risk. The concentrations of chromium, nickel, lead, and iron in Mushroom burger, Fried mushrooms, Hamburger with mushroom, and Vegetables pizza were higher than those in other fast foods respectively. Thus, it can be concluded that the mentioned foods are the major sources of heavy metal ingested by human and that their consumption should be closely monitored and managed by the authorities and supervising organizations.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116442571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating 番茄废提取物(Lycopersicon esculentum)在加热豆油中的天然抗氧化剂研究

Journal of Bioenergy and Food Science Pub Date : 2020-07-01 DOI: 10.18067/JBFS.V7I3.285

I. R. Freitas, Tayane Lise Siqueira Machado, D. M. M. Luzia, N. Jorge

{"title":"Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating","authors":"I. R. Freitas, Tayane Lise Siqueira Machado, D. M. M. Luzia, N. Jorge","doi":"10.18067/JBFS.V7I3.285","DOIUrl":"https://doi.org/10.18067/JBFS.V7I3.285","url":null,"abstract":"The tomato processing industry generates a large amount of waste, usually composed of peels and seeds. It is known that the tomato is rich in bioactive compounds, mainly carotenoids (lycopene and ?-carotene), however, studies on the functionality of its residues are scarce. Thus, these residues are discarded without the knowledge of possible antioxidant potential. The objective of this work was to determine the stability of bioactive in soybean oil added to the extract of agroindustrial tomato waste under heating. The extract obtained with ethyl alcohol at the ratio of 1: 5 (w/v) was initially analyzed for total phenolic compounds, lycopene, ?-carotene, and antioxidant activity using the DPPH and ?- carotene / linoleic acid. Subsequently, the extract and the synthetic antioxidants, butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) were applied in soybean oil, and the treatments subjected to heating in Rancimat (180oC/5 h). The thermoxidated samples were analyzed for the composition of tocopherols by high-performance liquid chromatography (HPLC), phytosterols, and fatty acid profile by gas chromatography (GC). The extract of agro-industrial tomato residues showed moderate results concerning its antioxidant activity, 68% by the DPPH method, and 26.2% of auto-oxidation of the ?-carotene / linoleic acid system. The synthetic antioxidant TBHQ had a greater protective effect on soybean oil when compared to the control, providing greater retention of phytosterols (85%) and tocopherols (93%). Tomato extract can be used as a natural antioxidant in industrialized oils, but with less effectiveness than the antioxidant TBHQ.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123473106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Calcium and magnesium silicate in the production of Mombasa grass 硅酸钙镁在蒙巴萨草的生产

Journal of Bioenergy and Food Science Pub Date : 2020-07-01 DOI: 10.18067/JBFS.V7I3.267.G287

R. C. Leite, Ana C. R. Oliveira, D. Santos, Robson da Costa Leite, Antônio Clementino dos Santos

引用次数: 1

Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies 对传统和低热量橙果冻的物理和物理化学性质的评价以及对喜好的感知

Journal of Bioenergy and Food Science Pub Date : 2020-07-01 DOI: 10.18067/JBFS.V7I3.300.G290

Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, R. D. S. Monteiro, O. D. H. Santos, K. Gandra, P. Pereira

{"title":"Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies","authors":"Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, R. D. S. Monteiro, O. D. H. Santos, K. Gandra, P. Pereira","doi":"10.18067/JBFS.V7I3.300.G290","DOIUrl":"https://doi.org/10.18067/JBFS.V7I3.300.G290","url":null,"abstract":"There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131453368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effects of Processing on Nutrient Compounds and Sensory Properties of Parascolopsis aspinosa and Parastromateus niger in Behbahan, Southern Iran 加工对伊朗南部Behbahan地区aspinopsis和Parastromateus niger营养成分和感官特性的影响

Journal of Bioenergy and Food Science Pub Date : 2020-06-30 DOI: 10.18067/JBFS.V7I3.286

A. Aberoumand, A. Yousefi

引用次数: 1