Avanços em Ciência e Tecnologia de Alimentos - Volume 1最新文献

{"title":"PHENOLIC COMPOUNDS IN NATIVE POTATO (SOLANUM TUBEROSUM L.) COOKING WATER, WITH POTENTIAL ANTIOXIDANT ACTIVITY","authors":"C. ROJAS-PADILLA, V. Vasquez-Villalobos, C. E. Vital, J. Rojas, N. Rios, A. Lujan, V. Ninaquispe, M. Espinoza","doi":"10.1590/FST.25617","DOIUrl":"https://doi.org/10.1590/FST.25617","url":null,"abstract":"On that area, hunter-gatherer communities that had inhabited the southern part of the continent for at least 7000 years began to domesticate wild potato plants, growing in abundance around the lake, which they used as food and medicine. Potato is currently the fourth most important crop in the world for its high yield and nutritional value; it is an excellent source of carbohydrates, proteins, vitamins and minerals and is a rich source of antioxidants (Buono et al., 2009; Ezekiel et al., 2013). For two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and slow down the progress of many chronic diseases (Kinsella et al., 1993). Ot has been demonstrated in vivo that the phenolic compounds of the potato are substances that have antioxidant, antiproliferative and anticancer properties (Han et al., 2007; Thompson et al., 2009) and the benefits for human health have also been tested in vitro (Madiwale et al., 2011; Ji et al., 2012), for their anti-inflammatory, analgesic, antimicrobial, neuroprotective, and cardioprotective action (Dng et al., 2013; André et al., 2014) and its antihyperglycemic effect (Singh & Rajini, 2005). Chlorogenic acid was investigated for its protective effects on glutamate-induced neuronal cell death because the release of glutamate during brain ischemia triggers the death of neurons and prevents the increase of intracellular concentrations of Ca2+ caused by the addition of glutamate (Mikami & Yamazawa, 2015). Studies have also shown that it is a phenolic compound that exerts anti-inflammatory and antioxidant activities; results suggest that chlorogenic acid protects against induced liver fibrosis, at least in part, through the suppression of oxidative stress in liver and hepatic stellate cells (Shi et al., 2016). Dn the other hand, caffeic acid has been studied in cervical cancer cell lines (HeLa cancer cells) and found to have significant antiproliferative effects on this type of cell (Markovic & Tosovic, 2016; Ye et al., 2010). Another study shows that when caffeic acid was applied to hair cells at doses of 10 or 50 mg/mL, they exhibited free radical scavenging Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"131 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132726119","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}

{"title":"DESENVOLVIMENTO DO PLANO APPCC PARA LINHA DE PRODUÇÃO DE QUEIJO MUSSARELA","authors":"Caroline Viapiana Altissimo, Franciely Daiany Junkerfeurbom","doi":"10.37885/201001834","DOIUrl":"https://doi.org/10.37885/201001834","url":null,"abstract":"Devido a exigencia do mercado consumidor por alimentos seguros e de maior qualidade, a implantacao do sistema de Analise de Perigos e Pontos Criticos de Controle (APPCC) tornou-se uma obrigacao legal, no Brasil, desde a decada de 90, uma vez que garante produtos que atendam tais necessidades. O queijo e um alimento de alto valor nutritivo, sendo um produto de consumo basico em muitos paises e camadas sociais. O objetivo principal desse estudo foi desenvolver o sistema APPCC para linha de producao de queijo mussarela. Para tanto, a metodologia utilizada foi baseada no Guia para a Elaboracao do Plano APPCC do SENAI/ DN (2000). Foi definido um PCC (Ponto Critico de Controle) para controle de seis perigos microbiologicos, o controle de tal PCC foi realizado por meio do monitoramento do binomio tempo/temperatura, tendo como limite critico inferior 72°Cpor 15 segundos e superior 75°C por 20 segundos.","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130728921","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}

{"title":"STABILITY OF BIOACTIVE COMPOUNDS IN FRUIT SMOOTHIES","authors":"S. C. S. R. Moura, F. Z. Vissotto, S. A. Berbari, Elaine de Cássia Guerreiro Souza, F. Toti, Paulo Alves Júnior","doi":"10.37885/201001884","DOIUrl":"https://doi.org/10.37885/201001884","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123052333","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}

{"title":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","authors":"","doi":"10.37885/978-65-87196-58-9","DOIUrl":"https://doi.org/10.37885/978-65-87196-58-9","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117163502","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}

{"title":"CARACTERÍSTICAS SENSORIAIS DE IOGURTE DE LEITE DE OVELHA CONCENTRADO POR ULTRAFILTRAÇÃO","authors":"Carla Prado Rosolem, Joice Sifuentes dos Santos, Lorena Manuele da Costa Silva, V. Silva, Régia Patricia Saviani Trentin","doi":"10.37885/201001900","DOIUrl":"https://doi.org/10.37885/201001900","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126989743","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}

{"title":"GLUTEN-FREE BREAD MADE FROM PROSOPIS NIGRA FLOUR: NUTRITIONAL CONTRIBUTION AND HEDONIC RESPONSE OF CELIAC AND NON-CELIAC PEOPLE.","authors":"Estela Patricia López, Ana Gabriela Torrelio Martos","doi":"10.37885/201001861","DOIUrl":"https://doi.org/10.37885/201001861","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124725910","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}

{"title":"PERCEPÇÃO DO CONSUMIDOR SOBRE ANTIOXIDANTES ALIMENTARES. SINTÉTICO VS. NATURAL","authors":"Marina Leite Mitterer Daltoé, Caroline Marques, Carla Cristina Lise, Jéssica Bordim, Leandra Schuastz Breda, Maira Casagrande, V. Lima","doi":"10.37885/201102051","DOIUrl":"https://doi.org/10.37885/201102051","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125528727","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}

{"title":"POTENCIAL DE APLICAÇÃO DE COMPOSTOS BIOATIVOS DE PSIDIUM GUAJAVA EM PRODUTOS LÁCTEOS","authors":"Natália Lima Myazaki, Giordana Demaman Arend, K. Rezzadori, Silvani Verruck","doi":"10.37885/201102192","DOIUrl":"https://doi.org/10.37885/201102192","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130466962","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}

{"title":"AVALIAÇÃO SENSORIAL DE DOCE DE ABÓBORA DE PESCOÇO E MARACUJÁ","authors":"Michele Wochner Mattei, Gláucia Cristina Moreira, Janice Gebert, Francieli Begnini Siepmann, Quirino Alison Vilas Boas da Silva","doi":"10.37885/201102111","DOIUrl":"https://doi.org/10.37885/201102111","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132629137","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}

{"title":"METATRANSCRIPTOMA EM ALIMENTOS: O IMPACTO DA A EXPRESSÃO GÊNICA DO MICROBIOMA NA SAÚDE HUMANA.","authors":"Diego Lisboa Rios, Silvia de Siqueira Costa, Thiago Araújo Andrade, Paula Margarita Salazar Torres, Lucas Roberto da Silva, P. Carneiro, Cássio Siqueira Souza Cassiano, Welington Ribeiro Aquino Marques, João Batista Matos Júnior, Fabyola Antunes Gonçalves Souza","doi":"10.37885/201001889","DOIUrl":"https://doi.org/10.37885/201001889","url":null,"abstract":"","PeriodicalId":438030,"journal":{"name":"Avanços em Ciência e Tecnologia de Alimentos - Volume 1","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131292257","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}