Nutritional Content
Mostrando 1-12 de 588 artigos, teses e dissertações.
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1. Ultra-processed foods and the nutritional quality of the diet of Brazilian pregnant women
SUMMARY OBJECTIVE: The aim of this study was to evaluate the consumption of ultra-processed foods by Brazilian pregnant women and its association with the nutritional quality of the diet. METHODS: This is a prospective and cross-sectional study with food consumption data of Brazilian pregnant women from the 2017 to 2018 Family Budgets Survey (Pesquisa de O
Revista da Associação Médica Brasileira. Publicado em: 2023
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2. Nutritional diagnosis of ‘Montenegrina’ mandarin orchards at the southern Brazil
ABSTRACT The correct nutrition of orchards from fertilizer management directly influences fruit yield. Therefore, the objective was to evaluate the nutritional status of orchards of the ‘Montenegrina’ mandarin (Citrus deliciosa Tenore) grafted on Poncirus trifoliata Raf. in southern Brazil. The study included analyzes of soil and leaf tissue from 58 comm
Revista Ceres. Publicado em: 2023
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3. Micronutrient content and accumulation in leaves and bunches of black pepper during two crop cycles
ABSTRACT A comprehensive knowledge about micronutrient dynamics in leaves and bunches of black pepper is needed in order to proper diagnose nutrient needs, and thus facilitate fertilization management. This study aimed to evaluate micronutrient concentration and accumulation in leaves and bunches of black pepper bunches to understand the crop nutritional dem
Revista Ceres. Publicado em: 2022
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4. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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5. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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6. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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7. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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8. PREDICTIVE MODELS OF CHLOROPHYLL CONTENT IN SUGARCANE SEEDLINGS USING SPECTRAL IMAGES
ABSTRACT Chlorophyll content is a widely used parameter for nutritional status diagnosis in sugarcane. This study aimed to develop a predictive model of chlorophyll content in sugarcane seedlings using spectral imagery analysis within the electromagnetic spectrum visible range. The experiment was carried out in a split-plot design, with two fertilization rat
Eng. Agríc.. Publicado em: 2021-08
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9. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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10. Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest
Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash
Food Sci. Technol. Publicado em: 2021-06
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11. Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia
Abstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidan
Food Sci. Technol. Publicado em: 2021-06
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12. Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Cen
Food Sci. Technol. Publicado em: 2021-06