Soluble Fibre
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour
Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash
Food Sci. Technol. Publicado em: 2020-12
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2. Effects of a dietary supplement on inflammatory marker expression in middle-aged and elderly hypertensive patients
OBJECTIVES: We aimed to explore the effects of diet on the inflammatory response in middle-aged and elderly people with hypertension. METHODS: Thirty overweight or obese patients with stage one hypertension (age range, 45-75 years) were allocated to either the intervention or control group (n=15 per group; age- and sex-matched). Patients in the interventio
Clinics. Publicado em: 08/04/2019
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3. Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
AbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth
Food Sci. Technol. Publicado em: 15/09/2015
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4. Avaliação dos atributos de qualidade de presunto cozido "cook-in" adicionado de fibra solúvel, do tipo frutooligossacarídeo de cadeia curta (ScFOS) / Evaluation of quality attributes of "cook-in" cooked ham added soluble fibers, of short-chain fructooligosaccharides (ScFOS)
O presente trabalho de pesquisa consistiu na avaliação dos efeitos da adição de fibra solúvel, do tipo frutooligossacarídeo de cadeia curta, sobre os atributos de qualidade, física, físico-químicas microbiológicas e sensoriais de presunto cozido cook-in. Os presuntos cozidos foram processados no frigorífico Marba, em São Bernardo do Campo ¿ São
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/12/2011
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5. Características químicas e digestibilidade in vitro de silagens de girassol.
Silages of 13 cultivars (AS243, AS603, Cargill 11, Contiflor 3, Contiflor 7, DK180, M734, M737, M738, M742, Rumbosol 90, Rumbosol 91, V2000 and Media) of sunflower (Helianthus annuus L.) were evaluated for chemical characteristics and in vitro dry matter digestibility (IVDMD). The silages were produced when the plants had >90% ripe grains. The experimental p
Revista Brasileira de Zootecnia. Publicado em: 2011
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6. Shelf-life increase of fresh mushrooms Pleurotus sajor-caju using gamma radiation. / Aumento da vida útil de cogumelos Pleurotus sajor-caju in natura com aplicação de radiação gama
The production and consumption of edible mushrooms has been increasing in the last years due to its nutritional composition and sensory quality. The irradiation of mushrooms has been used with the purpose of maintaining the fresh product characteristics during shelf-life. The present study evaluated the effect of different radiation doses on the conservation
Publicado em: 2008
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7. Crystal structure of a coagulogen, the clotting protein from horseshoe crab: a structural homologue of nerve growth factor.
The clotting cascade system of the horseshoe crab (Limulus) is involved in both haemostasis and host defence. The cascade results in the conversion of coagulogen, a soluble protein, into an insoluble coagulin gel. The clotting enzyme excises the fragment peptide C from coagulogen, giving rise to aggregation of the monomers. The crystal structure of coaguloge
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8. Tendon degeneration and chronic shoulder pain: changes in the collagen composition of the human rotator cuff tendons in rotator cuff tendinitis.
OBJECTIVES--To analyse the collagen composition of normal adult human supraspinatus tendon and to compare with: (1) a flexor tendon (the common biceps tendon) which is rarely involved in any degenerative pathology; (2) degenerate tendons from patients with chronic rotator cuff tendinitis. METHODS--Total collagen content, collagen solubility and collagen type