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

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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

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Extracellular vesicles from oviductal and uterine fluids supplementation in sequential in vitro culture improves bovine embryo quality

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Journal of Animal Science and Biotechnology 2023年第1期14卷 114-133页

作者： Cláudia Lima Verde Leal Karina Canón-Beltrán Yulia N.Cajas Meriem Hamdi Aracelli Yaryes María Gemma Millán de la Blanca Paula Beltrán-Brena Rosane Mazzarella Juliano Coelho da Silveira Alfonso Gutiérrez-Adán Encina M González Dimitrios Rizos department of Animal Reproduction National Center Institute for Agriculture and Food Research and Technology(CSIC-INIA)28040 MadridSpain. departamento de Medicina Veterinaria Faculdade de Zootecnia e Engenharia de AlimentosUniversidade de Sao Paulo(FZEA-USP)PirassunungaBrazil. Facultad de Ciencias Agrarias y Ambientales Programa de Medicina VeterinariaFundacion Universitaria Juan de CastellanosTunjaColombia. Laboratorio de Biotecnologia de la Reproduccion Animal Facultad de Ciencias AgropecuariasUniversidad de Cuenca(UC)EC010205 CuencaEcuador. department of Anatomy and Embryology Veterinary Faculty-Universidad Complutense de Madrid(UCM)MadridSpain.

Background:In vitro production of bovine embryos is a well-established technology,but the in vitro culture(IVC)system still warrants improvements,especially regarding embryo *** study aimed to evaluate the effect of extracellular vesicles(EVs)isolated from oviductal(OF)and uterine fluid(UF)in sequential IVC on the development and quality of bovine *** were cultured in SOF supplemented with either BSA or EVs-depleted fetal calf serum(dFCS)in the presence(BSA-EV and dFCS-EV)or absence of EVs from OF(D1 to D4)and UF(D5 to D8),mimicking in vivo *** from oviducts(early luteal phase)and uterine horns(mid-luteal phase)from slaughtered heifers were isolated by size exclusion *** rate was recorded on days 7-8 and their quality was assessed based on lipid contents,mitochondrial activity and total cell numbers,as well as survival rate after *** mRNA abundance for lipid metabolism-related transcripts and levels of phosphorylated hormonesensitive lipase(pHSL)proteins were also ***,the expression levels of 383 miRNA in OF-and UF-EVs were assessed by ***:Blastocyst yield was lower(Pdecreased in dFCSEV(P0.05).Lipid metabolism transcripts were affected by EVs and showed interaction with type of protein source in medium(PPARGC1B,LDLR,CD36,FASN and PNPLA2,Pdevelopment but improves blast

关键词： Cattle Cryopreservation Embryo development Exosomes Lipid metabolism miRNAs Oviduct Uterus

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Growth of Variable Aspect Ratio ZnO Nanorods by Solochemical Processing

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Journal of Materials Science & Technology 2015年第1期31卷 10-15页

作者： Marivone Gusatti Daniel A.R.Souza Nivaldo C.Kuhnen Humberto G.Riella departamento de engenharia Química e engenharia de alimentos Programa de Pós-Graduacao em Engenharia Química LABMAC Universidade Federal de Santa Catarina (UFSC) Campus UniversitárioCP 476 Florianópolis Santa Catarina 88040-900 Brazil

In this work,variable aspect ratio（length divided by diameter） zinc oxide nanorods were synthesized through a simple solochemical method by reacting a Zn2+precursor with sodium hydroxide at low reaction *** analysis of the X-ray diffraction data indicated that the samples had hexagonal wurtzite structure and nanometric size *** transmission electron microscopy（TEM） images of the products prepared at60 and 80 ℃ exhibited rod-like architecture,showing that the reaction temperature did not affect the ZnO *** average aspect ratio of the ZnO nanorods decreased from 3.4 to 2.4 when the reaction temperature was raised from 60 to 80 ℃.The samples presented a blue shift in the excitonic absorption compared to ZnO bulk that increased alongside with reaction *** addition,this research investigated the results obtained by varying the concentration of zinc chloride *** the same temperature,it could be verified that when the zinc concentration was increased,the diameter of the ZnO nanorods also slightly increased,and much shorter nanorods were achieved,especially in the reactions performed at 50 and 70 ℃.Finally,the growth mechanism of the ZnO nanostructures was proposed based on the results obtained by changing the zinc precursor concentration and reaction temperature.

关键词： Chemical synthesis ZnO nanorods Growth mechanism

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Circulating leptin and its muscle gene expression in Nellore cattle with divergent feed efficiency

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Journal of Animal Science and Biotechnology 2018年第1期9卷 228-232页

作者： Lúcio Flávio Macedo Mota Cristina Moreira Bonafé Pamela Almeida Alexandre Miguel Henrique Santana Francisco JoséNovais Erika Toriyama Aldrin Vieira Pires Saulo da Luz Silva Paulo Roberto Leme JoséBento Sterman Ferraz Heidge Fukumasu departmento de Zootecnia Universidade Federal dos Vales do Jequitinhonha e MucuriDiamantinaMG 39100 000Brazil faculdade de Ciencias Agrarias e Veterinarias Universidade Estadual Paulista JaboticabalSP 14884 900Brazil departamento de Medicina Veterinaria Faculdade de Zootecnia e Encjenharia de AlimentosUniversidade de Sao PauloAM.Duque de Caxias Norte n225Pirassununcja 13635 900SPBrazil departmento de Zootecnia e desenvolvimento Acjrossocioambiental Sustentavel Faculdade de VeterinariaUniversidade Federal FluminenseNiteroiRJ 24230 340Brazil departamento de Zootecnia Faculdade de Zootecnia e Engenharia de AlimentosUniversidade de Sao PauloPirassununga 13635-900SPBrazil

Background： Leptin has a strong relation to important traits in animal production, such as carcass composition,feed intake, and reproduction. It is mainly produced by adipose cells and acts predominantly in the *** this study, circulating leptin and its gene expression in muscle were evaluated in two groups of young Nellore bulls with divergent feed efficiency. Individual dry matter intake（DMI） and average daily gain（ADG） of 98 Nellore bulls were evaluated in feedlot for 70 d to determinate the residual feed intake（RFI） and select 20 animals for the high feed efficient（LRFI） and 20 for the low feed efficient（HRFI） groups. Blood samples were collected on d 56 and at slaughter（80 d） to determine circulating plasma leptin. Samples of Longissimus dorsi were taken at slaughter for leptin gene expression ***： DMI and RFI were different between groups and LRFI animals showed less back fat and rump fat thickness,as well as less pelvic and kidney fat weight. Circulating leptin increased over time in all animals. Plasma leptin was greater in LRFI on 56 d and at slaughter（P = 0.0049）. Gene expression of leptin were greater in LRFI animals（P = 0.0022） in accordance with the plasma levels. The animals of the LRFI group were leaner, ate less, and had more circulating leptin and its gene ***： These findings demonstrated that leptin plays its physiological role in young Nellore bulls, probably controlling food intake because feed efficient animals have more leptin and lower residual feed intake.

关键词： Beef cattle Energy homeostasis Fat depositon Residual feed intake

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development of a Soy-Based Synbiotic Beverage

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Food and Nutrition Sciences 2012年第8期3卷 1128-1135页

作者： Suzana Reis Evangelista Gislaine Ghiselli Francisco Maugeri Filho departamento de Ciência dos alimentos Universidade Federal de Lavras Lavras Minas Gerias Brasil departamento de engenharia de alimentos Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas Campinas Sao Paulo Brasil

Nowadays consumers seek foods that not only provide basic nutrition but also contain compounds that contribute to health. Thus, different products have been designed to meet this demand, especially those with probiotic and prebiotic characteristics. This study aimed to evaluate different formulations of a soy-based synbiotic beverage. The composition and process conditions were defined using a Placket & Burman factorial design in which the independent variables were process temperature, concentrations of the soy hydrosoluble extract and fructooligosaccharides (FOS) and the initial concentration of the probiotics Bifidobaterium longum, Lactobacillus acidophilus, Lactobacillus paracasei subsp. Paracasei, Lactobacillus rhamnosus. Changes to the product by addition of sucrose, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus were also studied. Response parameters were: pH, cell concentration (plate counting), and quantification of fructooligosaccharides, acetic acid and lactic acid. The specific growth rate (μx) and change in cell count (Δx) were determined in each formulation. The soybean hydrosoluble extract was considered a good substrate for beverage production;FOS had a greater effect at lower concentrations. At the end of all fermentation tests the total probiotic count was greater than 7 log CFU/mL, meeting the legal requirements of a functional food. Lower temperatures were better for the growth of probiotics. The addition of sucrose resulted in a lower consumption of FOS by the fermenting microorganisms, while the presence of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus represented little change concerning the evaluated characteristics. Therefore, according to the results of this study, the production of a soy-based symbiotic fermented beverage can be performed using soybean hydrosoluble extract at 10% (w/v), fructooligosaccharides at about 3% (w/v), sucrose at 12% (w/v), and the process temperature should

关键词： Probiotics Prebiotics Soy Synbiotic Beverage Functional Food

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Genomic regions and pathways associated with gastrointestinal parasites resistance in Santa Inês breed adapted to tropical climate

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Journal of Animal Science and Biotechnology 2018年第1期9卷 35-50页

作者： Mariana Piatto Berton Rafael Medeiros de Oliveira Silva Elisa Peripolli Nedenia Bonvino Stafuzza Jesús Fernández Martin Maria Saura álvarez Beatriz Villanueva Gavina Miguel Angel Toro Georgget Banchero Priscila Silva Oliveira Joanir Pereira Eler Fernando Baldi José Bento Sterman Ferraz departamento de Zootecnia Faculdade de Ciências Agrárias e VeterináriasUniversidade Estadual PaulistaVia de acesso Prof.Paulo Donato Castellane sno Jaboticabal SP CEP 14884 900 Brazil Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA Crta.de la Coruna km75 28040 Madrid Spain departamento de Producción Agraria School of AgriculturalFood and Byosystems EngineeringUniversisdad Politécnica de MadridCampus Ciudad Universitaria Avda.Complutense 3-Avda.Puerta Hierro 28040 Madrid Spain Instituto Nacional de Investigación Agropecuária(INIA) Ruta 50 Kin. 12 Colonia Uruguay faculdade de Zootecnia e engenharia de alimentos Nucleo de Apoio à Pesquisa em Melhoramento AnimalBiotecnologia e TransgeniaUniversidade de Sao Paulo Rua Duque de Caxias Norte 225 Pirassununga SP CEP 13635 900Brazil

Background： The aim of this study was to estimate variance components and to identify genomic regions and pathways associated with resistance to gastrointestinal parasites, particularly Haemonchus contortus, in a breed of sheep adapted to tropical climate. Phenotypes evaluations were performed to verify resistance to gastrointestinal parasites, and were divided into two categories： i） farm phenotypes, assessing body condition score（BCS）, degree of anemia assessed by the famacha chart（FAM）, fur score（FS） and feces consistency（FC）; and ii） lab phenotypes,comprising blood analyses for hematocrit（HCT）, white blood cell count（WBC）, red blood cell count（RBC）,hemoglobin（HGB）, platelets（PLT） and transformed（log10） egg per gram of feces（EPG_（log））. A total of 576 animals were genotyped with the Ovine SNP12k Bead Chip（Illumina, Inc.）, that contains 12,785 bialleleic SNP markers. The variance components were estimated using a single trait model by single step genomic BLUP ***： The overall linkage disequilibrium（LD） mean between pairs of markers measured by r2 was 0.23. The overall LD mean between markers considering windows up to 10 Mb was 0.07. The mean LD between adjacent SNPs across autosomes ranged from 0.02 to 0.10. Heritability estimates were low for EPG_（log）（0.11）, moderate for RBC（0.18）, PLT（0.17） HCT（0.20）, HGB（0.16） and WBC（0.22）, and high for FAM（0.35）. A total of 22, 21, 23, 20, 26, 25 and 23 windows for EPG_（log）for FAM, WBC, RBC, PLT, HCT and HGB traits were identified, respectively. Among the associated windows, 10 were shown to be common to HCT and HGB traits on OAR1, OAR2, OAR3, OAR5, OAR8 and ***： The traits indicating gastrointestinal parasites resistance presented an adequate genetic variability to respond to selection in Santa Inês breed, and it is expected a higher genetic gain for FAM trait when compared to the others. The level of LD estimated for markers separated by less than 1 Mb indicated that the Ovine SNP12k Bead Chip m

关键词： Gwas Linkage disequilibrium arasites resistance Santa Inês breed

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Effect of Adjunct Culture <i>Lactobacillus helveticus</i>(B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

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Food and Nutrition Sciences 2017年第5期8卷 512-525页

作者： Natália Chinellato de Azambuja Izildinha Moreno Darlila Aparecida Gallina Leila Maria Spadoti Eliana Maria Pettirossi Motta Maria Teresa Bertolodo Pacheco Angela Lima Menêses de Queiroz Adriane Elisabete Costa Antunes faculdade de Ciências Aplicadas Universidade Estadual de Campinas (FCA/UNICAMP) Limeira Brazil Centro de Tecnologia de Laticínios Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL) Campinas Brazil faculdade de engenharia de alimentos Universidade Estadual de Campinas (FEA/UNICAMP) Campinas Brazil Centro de Ciência e Qualidade de alimentos Instituto de Tecnologia de Alimentos (CCQA/ITAL) Campinas Brazil Centro de Tecnologia Universidade Federal da Paraíba Jo&#227o Pessoa Brazil

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.

关键词： Amino Acids Cheese L. helveticus Ripening Sensory Analysis

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decomposition of the interaction of common black bean group genotypes with the environment

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Agricultural Sciences 2013年第12期4卷 683-688页

作者： Paula Pereira Torga Patrícia Guimarães Santos Melo Helton Santos Pereira Luis Cláudio de Faria Maria Josédel Peloso Leonardo Cunha Melo Universidade Federal de Goiás Escola de Agronomia e Engenharia de AlimentosGoianiaBrazil Embrapa Arroz e Feijao Santo Antonio de GoiásBrazil

The purpose of this paper was to assess which environmental factor(s) (location, sowing season or years) in the common black bean genotypes interaction was more expressive and to verify the existence of genotypes with broad and/or specific adaptations to sowing season. Data of grain yield of thirteen genotypes were tested in twelve trials of value of cultivation and use during 2003 and 2004 in the south-central region of Brazil. Analyses of variance were performed with the decomposition of genotypes × environments interaction, which allowed a partial isolation of factors, and subsequently, eight trials were used which allowed a complete isolation of factors. The most important interactions were genotypes × years (R2 = 2.5%) and genotypes × locations (R2 = 1.9%), while genotypes × sowing seasons was the least important (R2 = 1.4%). Thus, it is more important to evaluate the genotypes in different locations and years than at different seasons. Most genotypes showed wide adaptation, but some lines showed strong specific adaptation.

关键词： Phaseolus vulgaris Indication of Cultivars Adaptability

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Analysis of Percolation of the Stabilized Suspensions of TiO2 and SiO2 Nanoparticles in Soil Columns Simulating Landfill Layers

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Journal of Mechanics Engineering and Automation 2016年第1期6卷 47-52页

作者： Elizabeth Mendes de Oliveira Daniele Aparecida Nogueira Luis CarlosRolim Lopes Jose Flavio Silveira Feiteira Jose Adilson de Castro Escola de engenharia de alimentos Centro Federal de Educaao Tecnologica Celso Suckow da Fonseca Valenca 27600-000Rio de Janeiro Brasil Escola de engenharia Industrial Metalurgica Universidade Federal Fluminense Volta Redonda 27255-125 Rio de Janeiro Brasil

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