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You searched for +publisher:"Universidade Estadual de Campinas" +contributor:("Hajisa, Niurka Maritza de Almeida"). One record found.

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Universidade Estadual de Campinas

1. Quintaes, Kesia Diego. Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).

Degree: 2004, Universidade Estadual de Campinas

Abstract: Soapstone, clays, glass, iron, aluminum, stainless steel, are among the different materials used to make cookware. It is known that during food preparation interactions between the food and cookwares do occur, some of them being positive, some null, while others could be harmful for our health. This study evaluated the nutritional implications that result from using utensils made out of steel, soapstone and stainless steel materials. The utensils were tested with food simulants (acetic acid and lactic) and with some food preparations (rice and tomato sauce) in order to determine the quantity and quality of the migrating elements. All materials presented different migration profiles and were susceptible to variations according to the simulant and the utensil¿s application (cooking or storage). The stainless steel and iron cookware did not exhibit toxic implications but the later released substantial quantities of iron. On the other hand, the soapstone cookware released considerable amounts of Ca, Mg, Fe and Mn during cooking. Soapstone utensils also released undesirable quantities of Ni under storage for 24 hours with acetic acid. During food preparation, soapstone pans releases more Ca and Mn to tomato sauce than to rice. Iron cookware released Fe and Mn to tomato sauce and rice. The oxidative stability of refined soybean oil was evaluated after successive heating cycles in pans made of stainless steel, iron, glass and aluminum, with respect to the metal migration in each material. The use of the soapstone, stainless steel and iron resulted in lower oxidation stability. The soapstone and the stainless steel pans released more iron to the oil than iron cookware. The soybean oil showed greater stability for being re-heated discontinued when the material of the pan was either glass or aluminum. In order to determine the bioavaliability of the iron migrated from the soapstone and iron cookware, a study with two groups of individuals susceptible to iron deficiency was conduced. The study was ethically previously approved by the UNICAMP Ethic and Research Committee (317/2001). The participants, pre-menopausal women and vegetarians of both genders, had 10mL of blood collected for determination of the following indicators: transferrin, ferritin, serum iron and hemoglobin. After the males and females vegetarians started to use for 12 weeks the iron cookware and the pre-menopausal women started to use for 10 weeks the soapstone cookware on a regular basis for cooking their meals. New blood samples were collected and the same hematological tests re-evaluated. The results between the first and second blood tests were compared to verify the bioavalability of iron from both types of cookware materials. Changing the cookware from aluminum to soapstone improved the nutritional iron status significantly. However, it was not possible to unequivocally determine whether the status upgrading was due to the iron migration for the levels of Fe migration from soapstone pans was found to be almost insignificant. Among users of the… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Farfan, Jaime Amaya, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Gonçalves, Lireny Aparecida Guaraldo (committee member), Silva, Marina Vieira da (committee member), Hajisa, Niurka Maritza de Almeida (committee member), Domene, Semiramis Martins Alvares (committee member), Arruda, Marco Aurelio Zezzi (committee member), Garcia, Rosa Wanda Diez (committee member).

Subjects/Keywords: Minas e recursos minerais; Ferro; Vegetarianismo; Anemia; Óleos vegetais; Minerals; Iron; Vegetarianism; Anemia; Vegetable oils

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Quintaes, K. D. (2004). Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito). (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Quintaes, Kesia Diego. “Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).” 2004. Thesis, Universidade Estadual de Campinas. Accessed October 27, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Quintaes, Kesia Diego. “Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).” 2004. Web. 27 Oct 2020.

Vancouver:

Quintaes KD. Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito). [Internet] [Thesis]. Universidade Estadual de Campinas; 2004. [cited 2020 Oct 27]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Quintaes KD. Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito). [Thesis]. Universidade Estadual de Campinas; 2004. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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