检索结果-南通市图书馆

Fraud investigation in commercial coffee by chromatography

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food Quality and Safety 2018年第3期2卷 121-133页

作者： Víctor de Carvalho Martins Ronoel Luiz de Oliveira Godoy Ana Cristina Miranda Senna Gouvêa Manuela Cristina Pessanha de Araujo Santiago Renata Galhardo Borguini Elaine Cristina de Oliveira Braga Sidney Pacheco Luzimar da Silva de Mattos do Nascimento departamento de tecnologia de alimentos Instituto de TecnologiaUniversidade Federal Rural do Rio de JaneiroCEP 23890-000Seropédica-RJBrazil Laboratório de Cromatografia Líquida Embrapa Agroindústria de AlimentosCEP 23020-470Rio de Janeiro-RJBrazil Centro de tecnologia Instituto de QuímicaUniversidade Federal do Rio de JaneiroCEP 22290-180Rio de Janeiro-RJBrazil

Coffee is currently the second largest commodity on the world market today,and there is great concern about the quality of the beans exported from producer countries to Europe and *** such as using blends of different species and adding low-cost raw materials,such as chicory,corn,and soybean,impair the sensory and functional characteristics of the drink made from roasted and ground coffee *** is a need to adopt more efficient analytical methods than the microscopy technique currently *** first chromatographic method used to determine fraud was reported in *** method used paper chromatography to differentiate between coffee and chicory based on the free reducing *** of the 1980s,different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity,distinction between species,occurrence of adulteration,and the presence of defective beans by determining the monosaccharides,oligosaccharides,tocopherols,fatty acids,volatiles,diterpenes,sterols,and phenolic substances,among *** far as the authors know,there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as *** the last 2 years,there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee,due to high sensitivity and selectivity.

关键词： adulteration coffee chromatographic methods carbohydrates volatile substances

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2020年第2期9卷 103-111页

作者： Marina F.de Escalada Pla Silvia K.Flores Carolina E.Genevois universidad de Buenos Aires Facultad de Ciencias Exactas y NaturalesDepartamento de IndustriasBuenos AiresArgentina CONICET-universidad de Buenos Aires Instituto de Tecnologia de Alimentos y Procesos Quimicos(ITAPROQ)Buenos AiresArgentina universidad Nacional de Entre Rios(UNER) Facultad de BromatologiaGualeguaychuEntre RiosArgentina CONICET Buenos AiresArgentina

The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with *** introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron *** this sense,the tendencies and alternatives will also be *** technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables.A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also *** iron deficiency still continue to be a worldwide health issue,innovating in food fortification remains a challenge for researchers and food manufactures.

关键词： Vegetables Iron Ascorbic acid Probiotics Edible covers

Foodborne outbreaks in Brazil associated with fruits and vegetables:2008 through 2014

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Food Quality and Safety 2018年第4期2卷 173-181页

作者： Susana de Oliveira Elias Luana Tombini decol Eduardo Cesar Tondo departamento de Ciências dos alimentos.universidade Federal do Rio Grande do Sul Instituto de Ciência e Tecnologia de Alimentos-Av.Bento Gonçalves9500 Prédio 43212 Agronomia CEP:91505-970-Porto Alegre-RS-Brasil

Objectives:Foodborne disease outbreaks linked to fruits and vegetables have been increasing in occurrence worldwide;therefore,the aim of this study was to identify the reported foodborne outbreaks associated with fruit and vegetable consumption in Brazil from 2008 to *** And Limitations:Thirty produce related outbreaks resulted in 2926 illnesses,347 hospitalizations,and no *** bacterial pathogens were identified as etiological *** these,Salmonella was the most frequent(30 per cent of outbreaks)followed by Staphylococcus aureus(23.3 per cent),Escherichia coli(10 per cent),Bacillus cereus(6.6 per cent),and thermotolerant coliforms(3.3 per cent),whereas etiological agents could not be determined for 26.6 per cent of *** most common food vehicles implicated in outbreaks were generically named as fruits and vegetables(46.6 per cent of outbreaks).The term salad was used generically and specifically like salads(two outbreaks),raw/cooked salads(four outbreaks),vegetable salad,tropical salad,Caesar salad,and raw salad of cabbage and *** one outbreak was related exclusively to fruit(fruit pulp),whereas other outbreaks were related to cooked carrot,lettuce,cucumber,watermelon/cabbage,and chard/*** sources and issues related to the future control of produce-related foodborne disease outbreaks are discussed.

关键词： produce pathogens Salmonella foodborne illness disease surveillance notification

Compounds from Stevia rebaudiana Bertoni leaves: An overview of non-conventional extraction methods and challenges

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food Bioscience 2022年第2期46卷 108-121页

作者： Dj´essica Tatiane Raspe Camila da Silva Silvio Cl´audio da Costa ograma de P´os-Graduaç˜ao em Ciˆencia de alimentos Universidade Estadual de Maring´aAv.Colombo579087020-900Maring´aPRBrazil departamento de tecnologia Universidade Estadual de Maring´aAv.ˆAngelo Moreira da Fonseca180087506-370UmuaramaPRBrazil departamento de Bioquímica Universidade Estadual de Maring´aAv.Colombo579087020-900Maring´aPRBrazil

To overcome the inconveniences related to its conventional obtainment of natural sweeteners and active compounds from Stevia rebaudiana Bertoni,methods involving application of technology,such as ultrasound assisted extraction,microwave assisted extraction,extraction under pressurized conditions by means of pressurized liquid extraction,subcritical water extraction and supercritical fluid extraction have been *** this review,these emerging techniques were analyzed and discussed,the process variables and operational strategies,their impacts on the extraction and their comparison against the conventional techniques were *** and the possibility of operational automation,the use of less energy and solvents,in addition to the reduced complexity of the subsequent purification steps,make up viable alternatives suitable for a possible industrial *** processes leverage the concept of green chemistry,but still suffer limitations related to acquisition and maintenance costs,in addition to the effects of the action of some of these technologies remaining unexplored.

关键词： Active compounds Natural sweeteners Steviol glycosides Technology application

Consumer Perception of Goat Cheese Using Word Association Technique

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2014年第3期4卷 120-130页

作者： Ignacio Vieitez Adriana Gámbaro Nicolás Callejas Marcelo Miraballes Bruno Irigaray Laboratorio de Grasas y A ceites Departamento de Ciencia y Tecnologia de A limentos Facultad de Quimica Universidad de la Republica Montevideo 1157-11800 Uruguay Sección Evaluación Sensorial Departamento de Ciencia y Tecnologia de Alimentos Faeultad de Quimica Universidad de laRepública Montevideo 1157-11800 Uruguay

The word association technique was used to study the perception of Uruguayan consumers with regards to goat cheese and compare it with the perception of other cheeses sold in this market. For this, 149 subjects were presented with five different questionnaires to complete with their perceptions of the following cheeses Colonia, Parmesan, Camembert, goat and sheep cheese. The instructions were as follows：＂Please, write down all the words, descriptions, associations, thoughts or feelings that come to your mind in connection with these products＂. Afterwards, these words were grouped into 16 categories： animal, color, like, dislike, eyes （of the cheese）, feelings, flavor, knowledge/consumption, meals and food, occasions, origin, price, quality, rind, smell and texture. Goat cheese was highly associated with factors related to flavor （51.7%） and texture （34.2%）. Participants used a wide range of terms, many contradictory （sour, bitter, strong, tasty, mild, bland, creamy, pasty, soft and hard） to describe this cheese. Such diversity in responses may reflect the difference among brands in Uruguay or lack of knowledge on goat cheese. There was also variation in perception in color categories （27.5%）, dislike （17.4%） and smell （21.5%）. The dislike for this cheese reflected in the choice of words such as ＂stinky＂ and ＂smelly＂ is mainly associated with negative connotations for smell （fetid and malodorous）. Three groups of consumers were identified based on the frequency of consumption of goat cheese. When frequency of consumption decreased, the percentage of mention of the categories like, meals and food and flavor also decreased, whereas the frequency of mention of the categories animal, knowledge/consumption and dislike increased. These results suggest that word association might be an interesting, easy and quick qualitative technique to gather useful information about consumer perceptions of cheese products.

关键词： Goat cheese word association consumer studies.

Social Isolation in Male Rats During Adolescence Inhibits the Wnt/β-Catenin Pathway in the Prefrontal Cortex and Enhances Anxiety and Cocaine-Induced Plasticity in Adulthood

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Neuroscience Bulletin 2020年第6期36卷 611-624页

作者： Santiago Cuesta Alejandrina Funes Alejandra M.Pacchioni Area Toxicologia Departamento de Ciencias de los Alimentos y del MedioambienteFacultad de Ciencias Bioquimicas y FarmaceuticasUniversidad Nacional de RosarioSuipacha 5312000 RosarioSanta FeArgentina Consejo Nacional de Investigaciones Cientificas y Tecnicas RosarioArgentina Present Address:department of Microbiology University of Texas Southwestern Medical CenterDallasTX 75390USA

In adult animals,it is well established that stress has a proactive effect on psychostimulant ***,whether only a short period of stress during adolescence can also affect cocaine responses later in life and what mechanisms are involved are ***,we showed that 5 days of social isolation during rat adolescence had a long-term impact on anxiety-like behaviors,cocaine-induced conditioned place preference,and the expression of sensitization during *** the molecular level,social isolation decreased the activity of the Wnt/β-catenin pathway in the prefrontal cortex(PFC).Furthermore,after the expression of cocaine sensitization,isolated rats showed an increase in this pathway in the nucleus ***,these findings suggest that,adolescent social isolation by altering the Wnt/β-catenin pathway in the developing PFC might increase the cocaine responses during adulthood,introducing this pathway as a novel neuroadaptation in the cortical-accumbens connection that may mediate a stress-induced increase in vulnerability to drugs.

关键词： Social isolation Adolescence Cocaine vulnerability Wnt/(i-catenin pathway

Nutritional,rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Food Bioscience 2022年第2期46卷 487-497页

作者： Renata S Dias Celso F.Balthazar Rodrigo N.Cavalcanti Louise A.Sobral Jessica F.Rodrigues Roberto P.CNeto Maria Inˆes B.Tavares Ana Paula B.Ribeiro Renato Grimaldi Celso Sant’Anna Erick A.Esmerino Tatiana C.Pimentel Marcia Cristina Silva Adriano G.Cruz Instituto Federal de Educaç˜ao Ciˆencia e Tecnologia do Rio de Janeiro(IFRJ)Departamento de AlimentosRJBrazil universidade Estadual de Campinas(UNICAMP) Faculdade de Engenharia de AlimentosCampinasSPBrazil universidade Federal do Rio de Janeiro(UFRJ) Escola de QuimicaRJBrazil Instituto Federal of Minas Gerais(IFMG) Departamento de Ciˆencias Agr´ariasBambuíMGBrazil universidade Federal do Rio de Janeiro(UFRJ) Instituto de Macromol´eculas Professora Eloisa Mano(IMA)Rio de JaneiroBrazil Instituto Federal do Paran´a(IFPR) ParanavaíPRBrazil g Instituto Nacional de MetrologiaNormalizaç˜ao Qualidade Industrial(affnInmetro) Duque de Caxias25250-020Rio de JaneiroBrazil universidade Federal Fluminense(UFF) Faculdade de Medicina VeterinariaNiter´oiRJBrazil

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk *** milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health *** addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility *** milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty ***,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter *** association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory *** formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination.

关键词： Sheep milk Bovine milk Quality parameters Butter

The Poisson Distribution Is Applied to Improve the Estimation of Individual Cell and Micropopulation Lag Phases

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Advances in Microbiology 2012年第2期2卷 146-161页

作者： Juan Aguirre Carmen Bravo Juan A.Ordonez Gonzalo Garcia de Fernando departamento de Nutricion Bromatologia y Tecnologia de los AlimentosFacultad de VeterinariaUniversidad ComplutenseMadridSpain Servicio Informatico de Apoyo a Docencia e Investigacion Universidad ComplutenseMadridSpain

Many articles dealing with individual cell lag phase determination assume that growth, when observed, comes from one cell. This assumption is not in agreement with the Poisson distribution, which uses the probability of growth in a sample to predict how many samples contain one, two, or some other number of cells. This article analyses and compares different approaches to improve the accuracy of lag phase estimation of individual cells and micropopulations. It argues that if the highest initial load, as predicted by the Poisson distribution, is assigned to the sample with the shortest lag phase, the second highest to the sample with the second shortest lag phase and so on, the resulting lag phase distributions would be more accurate. This study also proposes the use of a robust test, permutation test, to compare lag phase distributions obtained in different situations.

关键词： Individual Cells Micropopulations Lag Phase Poisson Distribution

Composition and Thermal Behavior of Oils from Native Seeds and Fruits of Argentina and Uruguay

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2015年第2期5卷 49-57页

作者： Maria Antonia Grompone Bruno Irigaray denisse Rodriguez Silvia Maidana Norma Samman departamento de Ciencia y tecnologia de los alimentos Facultad de Quimica Universidad de la Repfiblica Montevideo Gral.Flores 2124 Uruguay departamento Bioquimica de la Nutricion Instituto Superior de Investigaciones Biologieas (INSIBIO) Universidad Nacional deTueumon Tucumon Chacabueo 461 Argentina

The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications for food industry. Uruguayan wild cardoon seed, Argentinian wild papaya seeds, Argentinian avocado pulp, Argentinian cherimoya seeds, Argentinian grapeseeds and four commercial brands of chia oils were studied. The thermal behaviors of the oils were analyzed on a differential scanning calorimetry （DSC）, TA Instrument, Q20 model equipped with an intercooler. These oils＇ thermal profiles presented differences, which are related to the compositions of fatty acids and triacylglycerols. The thermogram for the chia oil, with a high content of linolenic acid, presented a very important peak at about -40 ℃; whereas, the papaya oil with an oleic acid content of 74%, showed a peak at about -3 ℃. When comparing the thermal behaviors of these oils to commercial brand oils, it was found that the chia oil is similar to the flaxseed oil, the papaya similar to the olive oil and the avocado similar to the rice bran oil. The avocado oil, in particular, presents high solid content at cold store or winter temperatures, which would make its use in those conditions difficult （for example, a cosmetic cream or gourmet oil）. In conclusion, the thermal behavior of one oil sample as determined by DSC provides valuable information with regards to the possible use of new oils of American origin as replacement of usual commercial others.

关键词： South American oils thermal behavior DSC.