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Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
(Taylor & Francis, 2021-11)
The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) by-products by comparing chemical analysis and ATR-FTIR spectroscopy. ...
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Caracterização nutricional de grãos integrais e descascados de cultivares de cevada
(Pesquisa Agropecuária Brasileira, Brasília, DF, v. 42, n.11, p. 1635-1640, nov. 2007, 2011)
Diferentes proporções de fibra insolúvel e solúvel de grãos de aveia sobre a resposta biológica de ratos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2005-02-25)
The present report had as the objective to establish relations between the different proportions of insoluble and soluble fiber from oat grains on biological response in Wistar rats fed with formulated rations with similar ...
Concentrados de fibra alimentar como agente prebiótico em dietas de jundiá (Rhamdia quelen)
(Universidade Federal de Santa MariaBRZootecniaUFSMPrograma de Pós-Graduação em Zootecnia, 2015-02-10)
This study aimed to evaluate the effect of inclusion of concentrated dietary fiber as prebiotic agent in diets on metabolic, immune responses, performance parameters, deposition of nutrients and production of digestive ...
Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture Uso de harina de cotiledón de algarrobo (Prosopis chilensis (Mol) Stuntz) como fuente de proteína y fibra dietética en la e
(2009)
Limiting amino acids of the protein from chilean "algarrobo" are isoleucine, theronine and methionine/cyteine. Cereals and legume blends allow to improve the amino acid balance, since legume have more lysine, and cereals ...
Caracterização bromatológica de grãos de cevada e efeito da fibra alimentar na resposta biológica de ratos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2007-02-27)
There is an increasing human interest for foods which have components that can influence the physiological and the metabolic activities. Furthermore, researchers have been interesting in enriched foods with isolated ...
Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio
(Universidade Estadual Paulista (Unesp), 2016-02-15)
As fibras alimentares têm mostrado bom desempenho tecnológico e sensorial quando utilizadas como substituto de gordura em produtos cárneos. O objetivo do estudo foi avaliar o efeito de quatro fibras alimentares como ...