{"title":"Efeito do branqueamento sobre as características físico-químicas e microbiológicas em acerolas (Malpighia punicifolia DC)","authors":"Luis Eduardo Silva Nascimento, Fernanda Vanessa Netto Aragão, Mirla Miranda, Silvana Melo","doi":"10.36229/978-85-7042-120-3.cap.06","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.06","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"05 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":"128652839","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.19
Maykon Jhuly Martins de Paiva, Iangla Araújo de Melo Damasceno, Eduardo Sousa dos Anjos
The population is increasingly looking for ready meals, given the practicality and variety offered. The bakery sector is one of the fastest growing in Brazil, and this expansion is mainly concerned with public health services, because there is still a high index of foodborne diseases. Thus the objective of this work was to evaluate the hygienic-sanitary conditions of bakeries in the southern region of the municipality of Palmas-TO. Check-lists were used, which were set up in accordance with the RDC. No. 275 and DRC. 216 of ANVISA. The results revealed important irregularities in the 4 establishments visited. Being the bakery A, the one with the greatest number of irregularities. In view of this it is possible to affirm that a greater attention is needed with the products prepared and marketed by these bakeries, accomplishing the adequacy and implementation of good practices of food handling. PALAVRAS-CHAVE: Saúde pública; Segurança alimentar; Panificação; Higiene
{"title":"Avaliação das condições higiênico-sanitárias em panificadoras da Região Sul do Munícipio de Palmas-TO","authors":"Maykon Jhuly Martins de Paiva, Iangla Araújo de Melo Damasceno, Eduardo Sousa dos Anjos","doi":"10.36229/978-85-7042-120-3.cap.19","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.19","url":null,"abstract":"The population is increasingly looking for ready meals, given the practicality and variety offered. The bakery sector is one of the fastest growing in Brazil, and this expansion is mainly concerned with public health services, because there is still a high index of foodborne diseases. Thus the objective of this work was to evaluate the hygienic-sanitary conditions of bakeries in the southern region of the municipality of Palmas-TO. Check-lists were used, which were set up in accordance with the RDC. No. 275 and DRC. 216 of ANVISA. The results revealed important irregularities in the 4 establishments visited. Being the bakery A, the one with the greatest number of irregularities. In view of this it is possible to affirm that a greater attention is needed with the products prepared and marketed by these bakeries, accomplishing the adequacy and implementation of good practices of food handling. PALAVRAS-CHAVE: Saúde pública; Segurança alimentar; Panificação; Higiene","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"32 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":"117290677","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.14
Juliana Cordeiro da Silva, I. Nery
{"title":"Avaliação de atividade antioxidante e do teor de Estireno em fermentados de diferentes clones de cajueiros por cepas comerciais de Saccharomyces cerevisiae","authors":"Juliana Cordeiro da Silva, I. Nery","doi":"10.36229/978-85-7042-120-3.cap.14","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.14","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"10 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":"131042770","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 e físico-química de mistura para preparo de cappucino a base de fontes proteicas do soro de leite","authors":"Giovanna Mazoti Crubelati, Juliana Bueno Ruiz, Suelen Pereira Ruiz Herrig","doi":"10.36229/978-85-7042-120-3.cap.05","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.05","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","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":"131006302","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.03
Roseli Quintiliano Lieira, F. M. V. Farinazzi-Machado, Rogerio Lopes Vieites, A. Sorbo, Anna Cláudia Sahade Brunatti, Alice Yoshiko Tanaka
{"title":"Avaliação fisico-química de resíduos agroindustriais de bagaço de maçã eva orgânica","authors":"Roseli Quintiliano Lieira, F. M. V. Farinazzi-Machado, Rogerio Lopes Vieites, A. Sorbo, Anna Cláudia Sahade Brunatti, Alice Yoshiko Tanaka","doi":"10.36229/978-85-7042-120-3.cap.03","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.03","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"18 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":"133722579","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.16
Ana Cibele Pereira Sousa, Myrella Pereira Pinto, Maurício Eduardo Matos Cavalcante, S. Medeiros, A. Lima
The Cacti are native species of dry climates, Brazil has a significant diversity of the species and among these there is the yarmulke Tacinga inamoena (K. Schum) NPTaylor & Stuppy, popularly known as cumbeba or gogóia, this species is little known despite its fruit is edible. This study aimed to quantify the total phenolic content of the peel and pulp of this species and its antioxidant activity by ABTS method. There was a considerable level of these compounds in the extracts evaluated, presenting the result as a promising species that need more studies to explore their capacity utilization and spread its use and exploitation. PALAVRAS-CHAVE: cactáceas; antioxidante; compostos bioativos.
仙人掌是干燥气候的本地物种，巴西有显著的物种多样性，其中有yarmulke Tacinga inamoena (K. Schum) NPTaylor & Stuppy，俗称cumbeba或gogóia，这个物种鲜为人知，尽管它的果实是可食用的。本研究旨在用ABTS法定量测定该树种果皮和果肉的总酚含量及其抗氧化活性。这些化合物在被评价的提取物中含量相当高，是一种有潜力的物种，需要进一步的研究来探索其利用能力和推广利用和开发。PALAVRAS-CHAVE: cactaceas;antioxidante;compostos bioativos。
{"title":"Quantificação da capacidade antioxidante e compostos bioativos presentes no Quipá Tacinga Inamoena (k. Schum) NP Taylor & Stuppy","authors":"Ana Cibele Pereira Sousa, Myrella Pereira Pinto, Maurício Eduardo Matos Cavalcante, S. Medeiros, A. Lima","doi":"10.36229/978-85-7042-120-3.cap.16","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.16","url":null,"abstract":"The Cacti are native species of dry climates, Brazil has a significant diversity of the species and among these there is the yarmulke Tacinga inamoena (K. Schum) NPTaylor & Stuppy, popularly known as cumbeba or gogóia, this species is little known despite its fruit is edible. This study aimed to quantify the total phenolic content of the peel and pulp of this species and its antioxidant activity by ABTS method. There was a considerable level of these compounds in the extracts evaluated, presenting the result as a promising species that need more studies to explore their capacity utilization and spread its use and exploitation. PALAVRAS-CHAVE: cactáceas; antioxidante; compostos bioativos.","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","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":"129947812","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.08
Cassandra M. T. Ribeiro, André Marcelo Knak, R. P. Ribeiro
{"title":"Obtenção de hidrolisado proteico a partir de Tilápia do Nilo (Oreochromis niloticus) e aplicação em produtos alimentícios","authors":"Cassandra M. T. Ribeiro, André Marcelo Knak, R. P. Ribeiro","doi":"10.36229/978-85-7042-120-3.cap.08","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.08","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","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":"129533048","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.07
C. Alves, Tailise Beatriz Roll Zimmer, Fernanda Döring Krumreich, Eliezer Avila Gandra, R. Zambiazi
{"title":"Extrato hidroalcoólico de própolis: Avaliação de fitoquímicos e da atividade antioxidante e antibacteriana","authors":"C. Alves, Tailise Beatriz Roll Zimmer, Fernanda Döring Krumreich, Eliezer Avila Gandra, R. Zambiazi","doi":"10.36229/978-85-7042-120-3.cap.07","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.07","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","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":"129900304","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.01
Alice Monteiro de Oliveira, Francisco Adalberto do Nascimento Paz, Silvia Maria Gonçalves Vieira Otavio, Luiza Marly Freitas de Carvalho, Joelma Moreira Abreu
{"title":"Análise físico-química do tambaqui (Colossoma macropomum) comercializado em um mercado público","authors":"Alice Monteiro de Oliveira, Francisco Adalberto do Nascimento Paz, Silvia Maria Gonçalves Vieira Otavio, Luiza Marly Freitas de Carvalho, Joelma Moreira Abreu","doi":"10.36229/978-85-7042-120-3.cap.01","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.01","url":null,"abstract":"","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"86 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":"128212270","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}
Pub Date : 1900-01-01DOI: 10.36229/978-85-7042-120-3.cap.13
D. Angeli, I. C. M. Andrei, A. Dekker, Claudio Takeo Ueno, L. F. Dias
The soluble coffee industry produces a large amount of coffee grounds waste with many applications. The aim of this study was to assess the effectiveness of acid hydrolysis (HCl) and enzymatic (Viscozyme L) of coffee grounds waste. The acid hydrolysis was performed in different conditions of temperature and pressure using water bath and autoclave. The optimization of the parameters of enzymatic hydrolysis (pH, time, temperature) were determined by central composite design (CCRD) using as enzyme substrate, Whatman no1 paper. The best conditions obtained for hydrolysis of cellulose filter paper were pH 4.0 at 45 °C / hour, equivalent to 50 FBG (β-glucanase fungal) but the coffee grounds enzymatically hydrolyzed under these conditions, did not provide satisfactory results. Thus, it was decided by a combination of enzymatic hydrolysis followed by acid hydrolysis using hydrochloric acid (120 °C / 2 h) to yield a significant amount of glucose compared to acid hydrolysis. PALAVRAS-CHAVE: Resíduo lignocelulósico, Viscozyme L, Planejamento experimental.
{"title":"Estudo da hidrólise ácida e enzimática da borra de café como alternativa de uso deste resíduo","authors":"D. Angeli, I. C. M. Andrei, A. Dekker, Claudio Takeo Ueno, L. F. Dias","doi":"10.36229/978-85-7042-120-3.cap.13","DOIUrl":"https://doi.org/10.36229/978-85-7042-120-3.cap.13","url":null,"abstract":"The soluble coffee industry produces a large amount of coffee grounds waste with many applications. The aim of this study was to assess the effectiveness of acid hydrolysis (HCl) and enzymatic (Viscozyme L) of coffee grounds waste. The acid hydrolysis was performed in different conditions of temperature and pressure using water bath and autoclave. The optimization of the parameters of enzymatic hydrolysis (pH, time, temperature) were determined by central composite design (CCRD) using as enzyme substrate, Whatman no1 paper. The best conditions obtained for hydrolysis of cellulose filter paper were pH 4.0 at 45 °C / hour, equivalent to 50 FBG (β-glucanase fungal) but the coffee grounds enzymatically hydrolyzed under these conditions, did not provide satisfactory results. Thus, it was decided by a combination of enzymatic hydrolysis followed by acid hydrolysis using hydrochloric acid (120 °C / 2 h) to yield a significant amount of glucose compared to acid hydrolysis. PALAVRAS-CHAVE: Resíduo lignocelulósico, Viscozyme L, Planejamento experimental.","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"09 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":"134417742","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：