Functional Nutrients
Mostrando 1-12 de 78 artigos, teses e dissertações.
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1. Nutrition and Cardiovascular Diseases: Programming and Reprogramming
Abstract The Developmental Origin of Health and Disease (DOHaD) is an area of science dedicated to studying the processes by which insults during critical periods of mammals development leading to physiological changes resultig in diseases throughout life. Studies point to a complex interaction between nutritional status in early life and cardiovascular syst
Int. J. Cardiovasc. Sci.. Publicado em: 2021-04
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2. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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3. Fiber concentrates from asparagus by-products: Microstructure, composition, functional and antioxidant properties
RESUMO O subproduto do processamento de aspargo possui alto teor de nutrientes e compostos bioativos. Com base nisto, torna-se interessante a investigação de opções de tratamento para a obtenção de produto com melhor qualidade nutricional evitando seu desperdício e, consequentemente, seu impacto ambiental. O objetivo deste trabalho foi produzir e cara
Ciênc. agrotec.. Publicado em: 30/09/2019
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4. Wastewater infrastructure and the ecology and management of freshwater systems
Resumo Globalmente, os recursos de água doce são influenciados pelo aporte de energia, nutrientes e poluentes das águas residuais. Os gestores locais e os tomadores de decisão têm a tarefa de abordar as preocupações ecológicas e de saúde humana associadas ao envelhecimento e à infraestrutura obsoleta de sistemas de tratamento de esgoto, utilizando
Acta Limnol. Bras.. Publicado em: 13/06/2019
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5. EVALUATION OF CARBOHYDRATE AND FIBER CONSUMPTION IN PATIENTS WITH IRRITABLE BOWEL SYNDROME IN OUTPATIENT TREATMENT
RESUMO CONTEXTO: A síndrome do intestino irritável é um distúrbio funcional crônico, no qual a dieta, principalmente o teor de fibra dietética e presença de carboidratos fermentativos (FODMAPs) podem influenciar nos principais sintomas: dores, desconforto e/ou distensão abdominal, constipação, diarreia, alteração na consistência das fezes, sen
Arq. Gastroenterol.. Publicado em: 20/05/2019
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6. Draft genome of Thermomonospora sp. CIT 1 (Thermomonosporaceae) and in silico evidence of its functional role in filter cake biomass deconstruction
Abstract The filter cake from sugar cane processing is rich in organic matter and nutrients, which favors the proliferation of microorganisms with potential to deconstruct plant biomass. From the metagenomic data of this material, we assembled a draft genome that was phylogenetically related to Thermomonospora curvata DSM 43183, which shows the functional an
Genet. Mol. Biol.. Publicado em: 11/03/2019
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7. Response of vegetation to sheep dung addition in a degraded Cerrado area
RESUMO O Cerrado é o segundo maior bioma do Brasil, sendo este um ‘hotspot’ de biodiversidade. A construção de usinas hidrelétricas dá origem a áreas degradadas, muitas vezes desprovidas de vegetação, denominadas “áreas de empréstimo”. Ovinos excretam grande parte dos nutrientes que ingerem, entre eles fósforo, cálcio, potássio, nitrogê
Rev. bras. eng. agríc. ambient.. Publicado em: 2019-01
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8. The rates and players of denitrification, dissimilatory nitrate reduction to ammonia (DNRA) and anaerobic ammonia oxidation (anammox) in mangrove soils
Abstract Mangroves are ecosystems located in the transition zone between land and sea, characterized by periodic flooding that confer to its unique characteristics. Little is known about the transformation of nutrients that occur during the organic matter degradation in this system. In this study, we monitor the nitrogen transformations in soils from three m
An. Acad. Bras. Ciênc.. Publicado em: 25/10/2018
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9. Functional Genes of Microorganisms, Comprehending the Dynamics of Agricultural Ecosystems
ABSTRACT The microbial composition of different types,in ecosystems (including agro-ecosystems), has been investigated in a rapidly growing number of studies in the past few years. The importance of microorganisms, regarding the maintenance and stability of nutrients in agroecosystems, is a key to maintain the sustainability of a crop. Molecular tools to stu
Braz. arch. biol. technol.. Publicado em: 02/05/2017
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10. Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due to their differences in taste and their favourable physiological effects. Today, fermented dairy
Food Sci. Technol. Publicado em: 2014-06
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11. Metabolite profiling of Schizochytrium sp. by GC-MS, an oleaginous microbial source of biodiesel
The chemical screening carried out on Schizochytrium sp. biomass led the identification of 24 types of organic compounds belonging to n-alkanes, 1-alkenes, 1-alkanols, free fatty acids, methyl and ethyl esters of saturated and unsaturated fatty acids, saturated tri- and diglycerides, unsaturated monoglycerides, wax esters, sterols, triterpenes, and mono- and
Braz. J. Microbiol.. Publicado em: 2014-06
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12. Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these resid
Food Sci. Technol. Publicado em: 2014-03