+publisher:"Universidade Estadual de Campinas" +contributor:("Junior, Mario Roberto Marostica")

Universidade Estadual de Campinas

1. Carvalho, Daniele Souza de. Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais: Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues.

Degree: 2011, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256727

► Abstract: The biotechnological production of aroma compounds is an emerging field and it was stimulated by the increasing preference of alienated consumers for products bearing… (more)

▼ Abstract: The biotechnological production of aroma compounds is an emerging field and it was stimulated by the increasing preference of alienated consumers for products bearing the label ''natural¿¿. The genus Neurospora belongs to a group of fungus filamentosus, is reported as a producer of ethyl hexanoate and it is characterized by having strong fruity aroma is much used in food industry. The production of this flavor by biotechnological process also presents some difficulties, mainly related to the cost of production and extraction, which can be minimized with the use of agro-industrial waste, reducing costs and making feasible fermentation step. Considering the production of ethyl hexanoate by means of biotechnological processes is rarely explored and few papers can be found, the aims of this research included the isolation and selection of strains of Neurospora potentially producing ethyl hexanoate in different culture media. Observed the best synthetic medium consisted of malt 5% extract and the highest concentration produced by strain Neurospora sitophila GFSC1135. Then the optimization of the production of ethyl hexanoate was carried out in order to increase production to possible industrial applications. Using central composite rotational design where the optimized parameters were temperature, agitation, concentration of soybean oil and inoculum, there was an increase in production about five times (45mg.L-1) compared to the first study (8mg.L -1). For both methods of sample preparation, liquid-liquid extraction and solid phase microextraction, some validation parameters were determined with security and reliability to analytical results, since the matrices are very complex. Was also performed to optimize the extraction method of ethyl hexanoate fermentation media, employing the technique of solid phase microextraction (SPME), because that way, could be observed the compounds produced by microorganism, which could be masked the peak of the solvent, when used the technique of liquid-liquid extraction. In addition, many times the concentration of the compounds produced is low, requiring a more sensitive technique. Likewise, strain selection was accomplished using as substrate (cassava wastewater and bagasse malt) in order to minimize costs related to the culture medium, to add-value to the final product and minimize the environmental impact generated by these agroindustrial residues. Comparing the results between the bagasse and malt extract, it was observed that there was no statistical difference in the production of ethyl hexanoate, it being around 45 mg.L-1.The results were promising of the biotechnological production of ethyl hexanoate, ester of a fruit aroma and high value added, opening previous studies of increased scale of production and its creating opportunity for the industry Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Dionísio, Ana Paula (committee member), Junior, Mario Roberto Marostica (committee member), Santos, Rosângela (committee member).

Subjects/Keywords: Neurospora; Hexanoato de etila; Residuos agroindustriais; Extratos de malte; Neurospora; Ethyl hexanoate; Agroindustrial residues; Malt extract

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

APA (6^th Edition):

Carvalho, D. S. d. (2011). Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais: Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256727

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

Chicago Manual of Style (16^th Edition):

Carvalho, Daniele Souza de. “Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais: Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues.” 2011. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256727.

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

MLA Handbook (7^th Edition):

Carvalho, Daniele Souza de. “Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais: Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues.” 2011. Web. 23 Jan 2021.

Vancouver:

Carvalho DSd. Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais: Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues. [Internet] [Thesis]. Universidade Estadual de Campinas; 2011. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256727.

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

Council of Science Editors:

Carvalho DSd. Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais: Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues. [Thesis]. Universidade Estadual de Campinas; 2011. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256727

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

Universidade Estadual de Campinas

2. Oliveira, Ludmilla de Carvalho, 1985-. Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em: Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256006

► Abstract: Extrusion is the main technology used to obtain "ready-to-eat" (RTE) breakfast cereals, being starch their main structural component. The process submits the ingredients to… (more)

▼ Abstract: Extrusion is the main technology used to obtain "ready-to-eat" (RTE) breakfast cereals, being starch their main structural component. The process submits the ingredients to conditions of high temperature, high pressure, low moisture, and shear. Aware of the growing demand of consumers concerned with their health, studies have shown that is possible to introduce ingredients that enhance the nutritional and/or functional value of extruded products and, in the case of breakfast cereals, whole-grain wheat flour and fruit products are examples with the potential of associating functionality to the product. The objective of this study was to evaluate the effect of the substitution of corn flour (CF) by whole-grain wheat flour (WGWF), extrusion temperature and raw-material moisture content on the technological, sensory and nutritional properties of RTE breakfast cereals. The breakfast cereals were produced following a 23 central composite rotatable design (18 trials), being the independent variables: WGWF ratio, feed moisture and temperature of 2rd and 3th barrel zones. The extruded products were evaluated in terms of physical, chemical and nutritional aspects. The optimum point (OP) was selected, empirically, considering intermediate sectional expansion, maximum dietary fiber (legislation value), minimum compression force and maximum crispness, mainly after immersion in milk. In a second stage, four breakfast cereal formulations were processed at temperature and feed moisture corresponding to the OP (100°C and 16%, respectively) and with jabuticaba peel powder (JPP) inclusion, being: (1) 100% CF; (2) 20% CF + 80% WGWF (3) 10% CF + 10% JPP + 80% WGWF e (4) 90% CF + 10% JPP. The breakfast cereals were evaluated in terms of technological (expansion index, bulk density, dry texture, texture after soaking in milk, water solubility index and water absorption index), nutritional (total dietary fiber) and sensorial quality (sensorial acceptability and purchase intention). The phenolic profile and antioxidant activity of cereals and raw materials were also evaluated by high performance liquid chromatograph (HPLC) and oxygen radical absorbance capacity (ORAC assay), respectively. The combination of wholemeal wheat flour with corn flour was a good alternative for increasing the fibre content of extruded products. The textural properties of the extrudates, hardness and crispness, were mainly influenced by WGWF and feed moisture; with changing in properties after soaking in whole milk. In relation to color, the extrudates elaborated with high amount of WGWF at high temperature or high feed moisture content was darker. The starch nature as well the fiber presence governed the starch transformations and interactions (gelatinization, amylose-lipid formation and retrogradation). The low sugar breakfast cereals from WGWF and JPP showed acceptable physical and sensory characteristics. The anthocyanins, cyanidin 3-glucoside (cyd-gluc) and delphinidin 3-glucoside (dpd-gluc), and ferulic acid were the predominant phenolic compounds in… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Steel, Caroline Joy, 1964- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Tecnologia de Alimentos (nameofprogram), Clerici, Maria Teresa Pedrosa Silva (committee member), Junior, Mario Roberto Marostica (committee member), Ferreira, Reinaldo Eduardo (committee member), Silva, Ana Carolina Conti e (committee member).

Subjects/Keywords: Cereal matinal; Extrusão termoplastica; Amido; Fibra alimentar; Compostos fenólicos; Breakfast cereal; Cooking extrusion; Starch; Dietary fiber; Phenolic compounds

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

APA (6^th Edition):

Oliveira, Ludmilla de Carvalho, 1. (2015). Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em: Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256006

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

Chicago Manual of Style (16^th Edition):

Oliveira, Ludmilla de Carvalho, 1985-. “Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em: Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256006.

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

MLA Handbook (7^th Edition):

Oliveira, Ludmilla de Carvalho, 1985-. “Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em: Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em.” 2015. Web. 23 Jan 2021.

Vancouver:

Oliveira, Ludmilla de Carvalho 1. Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em: Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256006.

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

Council of Science Editors:

Oliveira, Ludmilla de Carvalho 1. Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em: Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256006

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

Universidade Estadual de Campinas

3. Lima, Glaucia Carielo. Farinha da casca de maracujá (Passiflora edulis) = efeitos no tratamento e na prevenção da obesidade = Passion fruit (Passiflora edulis) peel: effects on treatment and prevention of obesity: Passion fruit (Passiflora edulis) peel : effects on treatment and prevention of obesity.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/321394

► Abstract: Obesity and its complications are major public health problems nowadays, which bring losses for the individual and lead a burden to the public health… (more)

▼ Abstract: Obesity and its complications are major public health problems nowadays, which bring losses for the individual and lead a burden to the public health system. The passion fruit (Passiflora edulis) peel is a product rich in dietary fiber and phenolic compounds, components that may result in benefits to the prevention or the adjuvant treatment of the complications of obesity. The objective of this study was to evaluate the effect of Passiflora edulis peel flour (PEPF) on metabolic parameters associated with obesity and glucose metabolism in Sprague-Dawley rats in the long term and its acute effect on post-prandial responses in humans. PEPF has been evaluated for its chemical composition, minerals, hydrocyanic acid, phytate, tannin, total polyphenols, flavonoids and carotenoids and its antioxidant activity. To evaluate the effect of PEPF in vivo, male Sprague-Dawley rats were divided into 4 groups: C (control), CPF (control with PEPF), HF (high fat); HFPF (higt fat with PEPF). The animals were fed on diets with no addition of PEPF for the first 4 weeks. After this period, the CPF and HFPF groups were fed on diets containing 2.5% PEPF for six additional weeks. Short-chain fatty acids (SCFA) and some micro-organisms were measured in the cecal content; cytokines, incretins, lipopolysaccharide, lipid profile were measured in the serum; glucose tolerance and insulin sensitivity; and modulation of gene expression of hypothalamic neuropeptides were also assessed. Postprandial responses to the consumption of 30 g of PEPF were assessed in healthy adults at an acute assay. According the characterization assays, PEPF is composed of a large amount of dietary fiber, especially pectin, and minerals, mainly iron, and manganese. PEPF is also source of polyphenols and carotenoids. In the CPF animals, the energy intake was reduced, followed by reduction of body weight and changes in metabolic parameters responsive to low feed intake. However, even on low PEPF intake, there was a positive modulation of pathogenic micro-organisms and butyric acid in the intestinal contents of the animals, accompanied by a decrease in serum LPS levels and increase GLP-1. In rats fed on high-fat diet, the PEPF although not change the count of intestinal micro-organisms, it was able to increase the short chain fatty acids and reduce the serum concentration of LPS. HFPF the animals were protected from the deleterious effects of high fat diet, with less body weight gain at the end of the experiment, lower fatness and regulating of serum adipokines and incretins, resulting in increased insulin sensitivity. The addition of the PEPF in the high fat diet resulted also in increased expression of hypothalamic neuropeptide CART and decreased cholesterol in the liver. In acute clinical study, the PEPF did not alter postprandial responses. These results show that the PEPF intake for a long-term can be useful in controlling glucose and decreased deleterious effects of a high fat diet. However, PEPF has no effect on the parameters assessed within 3 hours after… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Bernardi, Julia Laura Delbue (committee member), Bezerra, Rosangela Maria Neves (committee member), Quitete, Valéria Helena Alvez Cagnon (committee member), Nunes, Wilton Marlindo Santana (committee member).

Subjects/Keywords: Obesidade; Colesterol; Diabetes mellitus tipo 2; Obesity; Insulin sensitivity; Cholesterol; Satiety; Type 2 diabetes mellitus

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

APA (6^th Edition):

Lima, G. C. (2015). Farinha da casca de maracujá (Passiflora edulis) = efeitos no tratamento e na prevenção da obesidade = Passion fruit (Passiflora edulis) peel: effects on treatment and prevention of obesity: Passion fruit (Passiflora edulis) peel : effects on treatment and prevention of obesity. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/321394

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

Chicago Manual of Style (16^th Edition):

Lima, Glaucia Carielo. “Farinha da casca de maracujá (Passiflora edulis) = efeitos no tratamento e na prevenção da obesidade = Passion fruit (Passiflora edulis) peel: effects on treatment and prevention of obesity: Passion fruit (Passiflora edulis) peel : effects on treatment and prevention of obesity.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/321394.

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

MLA Handbook (7^th Edition):

Lima, Glaucia Carielo. “Farinha da casca de maracujá (Passiflora edulis) = efeitos no tratamento e na prevenção da obesidade = Passion fruit (Passiflora edulis) peel: effects on treatment and prevention of obesity: Passion fruit (Passiflora edulis) peel : effects on treatment and prevention of obesity.” 2015. Web. 23 Jan 2021.

Vancouver:

Lima GC. Farinha da casca de maracujá (Passiflora edulis) = efeitos no tratamento e na prevenção da obesidade = Passion fruit (Passiflora edulis) peel: effects on treatment and prevention of obesity: Passion fruit (Passiflora edulis) peel : effects on treatment and prevention of obesity. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/321394.

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

Council of Science Editors:

Lima GC. Farinha da casca de maracujá (Passiflora edulis) = efeitos no tratamento e na prevenção da obesidade = Passion fruit (Passiflora edulis) peel: effects on treatment and prevention of obesity: Passion fruit (Passiflora edulis) peel : effects on treatment and prevention of obesity. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/321394

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

Universidade Estadual de Campinas

4. Moraes, Érica Aguiar, 1986-. Whole sorghum flour and its fractions = effects on obesity and comorbidities = Farinha de sorgo integral e suas frações: efeitos na obesidade e comorbidates: Farinha de sorgo integral e suas frações : efeitos na obesidade e comorbidates.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/322124

► Abstract: Sorghum has a high content of phenolic compounds and dietary fiber might be useful to reduce chronic diseases risks. When grains are decorticated and… (more)

▼ Abstract: Sorghum has a high content of phenolic compounds and dietary fiber might be useful to reduce chronic diseases risks. When grains are decorticated and its fractions are separated, by sieving, nutrients distribution can vary widely and influence the organism response after consuption. This study aimed to evaluate the effects of whole sorghum flour (WSF), decorticated sorghum flour (DSF) or sorghum bran, obtained from decortication process, on physiological parameters linked to obesity and its comorbidities in Wistar rats fed with obesogenic diet. First, sorghum flours fractions were made using a rice-polisher and laboratory impact mill. Afterwards, sorghum flours were evaluated as nutrient composition, phenolic compounds and antioxidant capacity. Furthermore, estimated glycemic index (EGI) was correlated with polysaccharides, phenolic compounds and antioxidant capacities of the three samples. Biological assay was conducted with 50 Wistar rats, which were divided into control group (AIN-93M), diet with high fat-fructose (HFF) and HFF added with WSF (HFF-WSF), DSF (HFF-DSF) and SB (HFF-SB) for 12 weeks. Physiological effects of sorghum flours fractions addition were assessed by food intake, oxidative stress, lipid peroxidation, adipose index, hormonal and lipid profile, fat fecal excretion, fat liver, glucose tolerance and insulin resistance. SB presented the highest protein, lipid, ash, ?-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. DSF had the highest EGI followed by WSF and SB. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and ?-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI. Biological experiment showed that plasma reduced glutathione content of HFF-WF group and plasma thiobarbituric acid reactive substances (TBARS) of all sorghum diets were improved. Liver glutathione peroxidase activity was ameliorated in sorghum diets, while liver catalase and glutathione reductase showed a higher activity in HFF-WF and HFF-SB. There was no correlation between phenolics content and enzymatic and reduced glutathione, ferric reducing antioxidant power and TBARS in both analyzed biological samples. Sorghum flour fractions improved liver catalase, glutathione reductase and glutathione peroxidase activities and decreased plasma lipid peroxidation. There was no difference among diets with sorghum flours fractions on final body and tissues weight, adiposity index, liver fat levels, lipid profile, uric acid, fasting glucose, insulin, leptin and adiponectin levels as well as glucose tolerance and insulin sensitivity. However, fecal fat excretion was highest in HFF-WSF group. Additionally, comparing to HFF group sorghum flours fractions reduced liver fat and HFF-WSF decreased… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Vasques, Ana Carolina Junqueira (committee member), Pallone, Juliana Azevedo Lima (committee member), Queiroz, Valéria Aparecida Vieira (committee member), Nunes, Wilton Marlindo Santana (committee member).

Subjects/Keywords: Indice glicêmico; Estresse oxidativo; Resistência à insulina; Sorghum bicolor (L.) Moench; Decortication; Glycemic index; Oxidative stress; Insulin resistance

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

APA (6^th Edition):

Moraes, Érica Aguiar, 1. (2016). Whole sorghum flour and its fractions = effects on obesity and comorbidities = Farinha de sorgo integral e suas frações: efeitos na obesidade e comorbidates: Farinha de sorgo integral e suas frações : efeitos na obesidade e comorbidates. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/322124

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

Chicago Manual of Style (16^th Edition):

Moraes, Érica Aguiar, 1986-. “Whole sorghum flour and its fractions = effects on obesity and comorbidities = Farinha de sorgo integral e suas frações: efeitos na obesidade e comorbidates: Farinha de sorgo integral e suas frações : efeitos na obesidade e comorbidates.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322124.

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

MLA Handbook (7^th Edition):

Moraes, Érica Aguiar, 1986-. “Whole sorghum flour and its fractions = effects on obesity and comorbidities = Farinha de sorgo integral e suas frações: efeitos na obesidade e comorbidates: Farinha de sorgo integral e suas frações : efeitos na obesidade e comorbidates.” 2016. Web. 23 Jan 2021.

Vancouver:

Moraes, Érica Aguiar 1. Whole sorghum flour and its fractions = effects on obesity and comorbidities = Farinha de sorgo integral e suas frações: efeitos na obesidade e comorbidates: Farinha de sorgo integral e suas frações : efeitos na obesidade e comorbidates. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/322124.

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

Council of Science Editors:

Moraes, Érica Aguiar 1. Whole sorghum flour and its fractions = effects on obesity and comorbidities = Farinha de sorgo integral e suas frações: efeitos na obesidade e comorbidates: Farinha de sorgo integral e suas frações : efeitos na obesidade e comorbidates. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/322124

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

Universidade Estadual de Campinas

5. Campos, Rafaela da Silva Marineli, 1986-. Evaluation of chia seed and oil (Salvia Hispanica L.) potential in the prevention and treatment of obesity and comorbidities induced by high fat and high carbohydrate diet in vivo = Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo: Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/322118

► Abstract: The diversity of bioactive compounds present in foods and its therapeutic application justify the search for knowledge related to its physiological or functional properties.… (more)

▼ Abstract: The diversity of bioactive compounds present in foods and its therapeutic application justify the search for knowledge related to its physiological or functional properties. Chia (Salvia hispanica L.) is an ancient herbal plant with high oil content, specially ?-linolenic fatty acid, protein, dietary fiber and bioactive compounds. It has been recently studied for its important nutritional composition, possible application in food, functional potential and for its beneficial effects on health. The aim of this study was to evaluate the effects of chia seed and oil intake on physiological and biochemical mechanisms in the prevention and treatment of obesity and comorbidities in diet-induced animal model. A biological assay was done using 60 male Wistar rats, which were divided into 6 groups (n = 10): Group 1, lean control fed with AIN-93M diet; Group 2, obese control fed with high-fat (35%) and high-fructose diet (20%) (HFF); Group 3 and 4: HFF diet added with chia seed in short (6-weeks) and long (12-weeks) treatments; Group 5 and 6: HFF diet added with chia oil in short (6-weeks) and long (12-weeks) treatments. Food intake, weight gain, adipose tissues and organs weight, hormonal and lipid profile, plasma fatty acid profile, serum inflammatory markers, hepatic and fecal lipids content, insulin resistance, glucose tolerance, oxidative stress, lipid peroxidation, plasma and hepatic antioxidant capacity, as well as the chemical and antioxidant capacity of raw materials were evaluated. Data was submitted to analysis of variance ANOVA and means compared by Tukey and/or T test. The limit of significance was set at P ? 0.05. Chia seed showed a high content of oil, protein, dietary fiber, omega-3 fatty acids, bioactive compounds and important antioxidant capacity in vitro. HFF diet intake induced obesity, insulin resistance, glucose intolerance, dyslipidemia, inflammation, oxidative stress and lipid peroxidation in animals. Addition of chia seed and oil, as a replacement for soybean oil on the experimental diets did not reverse obesity, but normalized serum inflammatory state, dyslipidemia, glucose intolerance, insulin resistance, increased plasma omega-3 fatty acid concentration, ?-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), reduced n-6/n-3 ratio, reduced lipid peroxidation and oxidative stress, and increased plasma and hepatic antioxidant capacity in diet-induced obese rats. Beneficial effects were found in both prevention (12 weeks) and treatment (6 weeks) periods. Since the products studied have proven biological effect and functional potential, and therefore can benefit population health status, either through supplementation or food fortification, the present research provided subsidies to the introduction of these compounds in the usual diet of the population as an aid in the prevention and control of chronic metabolic disorders, encouraging clinical research in this regard Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Bernardi, Julia Laura Delbue (committee member), Álvaro, Mariana Battaglin Villas Boas (committee member), Grimaldi, Renato (committee member), Junior, Stanislau Bogusz (committee member).

Subjects/Keywords: Chia; Ácidos graxos Ômega-3; Obesidade; Estresse oxidativo; Resistência à insulina; Chia; Omega-3 fatty acids; Obesity; Oxidative stress; Insulin resistance

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

APA (6^th Edition):

Campos, Rafaela da Silva Marineli, 1. (2016). Evaluation of chia seed and oil (Salvia Hispanica L.) potential in the prevention and treatment of obesity and comorbidities induced by high fat and high carbohydrate diet in vivo = Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo: Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/322118

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

Chicago Manual of Style (16^th Edition):

Campos, Rafaela da Silva Marineli, 1986-. “Evaluation of chia seed and oil (Salvia Hispanica L.) potential in the prevention and treatment of obesity and comorbidities induced by high fat and high carbohydrate diet in vivo = Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo: Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322118.

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

MLA Handbook (7^th Edition):

Campos, Rafaela da Silva Marineli, 1986-. “Evaluation of chia seed and oil (Salvia Hispanica L.) potential in the prevention and treatment of obesity and comorbidities induced by high fat and high carbohydrate diet in vivo = Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo: Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo.” 2016. Web. 23 Jan 2021.

Vancouver:

Campos, Rafaela da Silva Marineli 1. Evaluation of chia seed and oil (Salvia Hispanica L.) potential in the prevention and treatment of obesity and comorbidities induced by high fat and high carbohydrate diet in vivo = Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo: Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/322118.

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

Council of Science Editors:

Campos, Rafaela da Silva Marineli 1. Evaluation of chia seed and oil (Salvia Hispanica L.) potential in the prevention and treatment of obesity and comorbidities induced by high fat and high carbohydrate diet in vivo = Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo: Avaliação do potencial da semente e do óleo de chia (Salvia Hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzidas por dieta hiperlipídica e hiperglicídica in vivo. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/322118

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

Universidade Estadual de Campinas

6. Martins, Isabela Mateus, 1985-. Enzymatic biotransformation of red and white grape pomace and their in vitro antioxidant and anti-inflammatory effects = Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro: Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325012

► Abstract: Grape pomace (GP) has been considered a potential source of polymeric phenolic compounds and glycosides, known to have lower bioefficacy than monomers and aglycones,… (more)

▼ Abstract: Grape pomace (GP) has been considered a potential source of polymeric phenolic compounds and glycosides, known to have lower bioefficacy than monomers and aglycones, which can compromise their bioavailability and properties. Enzymatic hydrolyzes may release the compounds from their conjugates, improving its functional activity. The aim of this study was to determine the release of phenolic compounds and the improvement of the antioxidant and anti-inflammatory activity of red (RGP), white (WGP) and a mixture of grape pomaces (MGP) from Brazilian wine industries. Tannase enzyme (T), the combination of pectinase and cellulase (PC) and the 3 enzymes together (TPC) were applied for 5h at 40°C (pH 5.0). Also, it was evaluated if RGP treated with tannase (RGPT) would improve anti-inflammatory actions in Caco-2 cells. Tannase treatment (GPT) was the most significant treatment on enhancing total phenols in GP samples. Enzymatic hydrolysis, notably tannase, modified the galloylated form of polyphenols and released phenolic acids, especially gallic acid, quercetin and trans-resveratrol, thus enhancing the antioxidant activity. The tannase-containing treatments were the most effective on enhancing the antioxidant capacity of residues, assessed by ORAC, DPPH and FRAP assays. Catechin amounts increased in RGP after PC treatment and procyanidin B2 was increased especially after TPC treatment in WGP. RGP and RGPT at 100 and 200 µg/mL of dry extract (wt/v) displayed comparable efficacy in the reduction of ROS production in Caco-2 cells. After 24-h pretreatment, GPT at 200 µg/mL decreased IL-1?-induced PGE2 production by 107% and IL-8 by 83% and down-regulated NF-?B activation by 68%, as compared to control. Overall, GPT exhibited more potent efficacy than GP in the amelioration of IL-1?-induced inflammation in Caco-2 cells. These results demonstrate the benefits of the exploitation of this agroindustrial by-product and the biotechnological modification of natural products in order to enrich bioavailable and bioactive polyphenols in foods Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Macedo, Gabriela Alves, 1971- (advisor), Gambero, Alessandra (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Antunes, Edson (committee member), Rodriguez, Maria Ines Genovese (committee member), Junior, Mario Roberto Marostica (committee member), Emanuelli, Tatiana (committee member).

Subjects/Keywords: Resíduos; Uva; Enzimas; Polifenóis; Atividade antioxidante; Inflamação; Residues; Grape; Enzymes; Polyphenols; Antioxidant activity; Inflammation

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

APA (6^th Edition):

Martins, Isabela Mateus, 1. (2016). Enzymatic biotransformation of red and white grape pomace and their in vitro antioxidant and anti-inflammatory effects = Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro: Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/325012

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

Chicago Manual of Style (16^th Edition):

Martins, Isabela Mateus, 1985-. “Enzymatic biotransformation of red and white grape pomace and their in vitro antioxidant and anti-inflammatory effects = Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro: Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/325012.

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

MLA Handbook (7^th Edition):

Martins, Isabela Mateus, 1985-. “Enzymatic biotransformation of red and white grape pomace and their in vitro antioxidant and anti-inflammatory effects = Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro: Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro.” 2016. Web. 23 Jan 2021.

Vancouver:

Martins, Isabela Mateus 1. Enzymatic biotransformation of red and white grape pomace and their in vitro antioxidant and anti-inflammatory effects = Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro: Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325012.

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

Council of Science Editors:

Martins, Isabela Mateus 1. Enzymatic biotransformation of red and white grape pomace and their in vitro antioxidant and anti-inflammatory effects = Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro: Biotransformação enzimática de resíduos de vinificação de uvas tinta e branca e seus efeitos antioxidante e anti-inflamatório in vitro. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325012

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

Universidade Estadual de Campinas

7. Silva, Juliana Bueno da. Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro-organismos osmofílicos: Synthesis of fructooligosaccharides by sucrose biotransformation using osmophilics microorganisms.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332419

► Abstract: Fructooligosaccharides (FOS) are considered food ingredients with very significance for food industry that has receiving attention in the last few years, because of their… (more)

▼ Abstract: Fructooligosaccharides (FOS) are considered food ingredients with very significance for food industry that has receiving attention in the last few years, because of their functional properties for the health as prebiotics and industrial application. The objective of the present work was evaluate the biotechnological production of FOS by osmophilics microorganisms in a biotransformation process using free whole cells. Firstly the effects of production parameters using Bacillus sp. and Auerobasidium sp. strains. was employed by the Response Surface Methodology (RSM) exactly Plackett-Burman Design with 12 variables: concentration of sucrose, inoculum, yeast extract, K2HPO4, (NH4)2SO4, MgSO4.7H2O, ZnSO4, MnSO4.7H2O, pH, temperature and agitation. The Bacillus sp. showed 5 significant parameters, as pH, temperature and agitation with negative effect and yeast extract and ammonium sulfate with positive effect. The Aureobasidium sp. presents positive effect only for sucrose and magnesium sulfate concentration, which suggested the inoculum culture was caring nutrients from sugar cane molasses, that was the base of the inoculum cultivation for Aureobasidium sp. The work has continued only with Aureobasidum sp. applying sequential planning experiments to optimize the process. The experiment for evaluate the molasses effect as inoculum cultivation medium on process showed that nutrients supplementation, used in the PB design, wasn¿t necessary, consequently, the FOS synthesis medium was defined as sucrose, without nutrients supplements and the inoculum as cellular suspension previously cultivated in molasses medium. Total FOS data, at this point, reached 287.6 and 251.5 g/L with 72% and 63% of yield data at 24 and 48 hours respectively, with 12 g/L.h of productivity at 24 hours. Subsequently, the factorial planning was realized with 4 parameters as cultivation time and molasses concentration, in the inoculum cultivation step, and sucrose and inoculum concentration for the FOS synthesis. Almost all these factors showed positive effect, exception of inoculum cultivation time. The total FOS data, at this point, was 333 and 354 g/L with 60.5% and 64% of yield data at 24 and 48 hours respectively, with 13.8 g/L.h of productivity at 24 hours. Regarding these data, the molasses concentration was fixed at 10% of total reduce sugars, remaining only sucrose and inoculum concentration as variables to continue the planning. The two factors optimization was proceed by Central Composite Rotational Design (CCRD) that allowed defined 4 significant process model, aimed optimum production scales for which one FOS, as GF2, GF3 and GF4, that reveals the optimum process condition in 600 to 650 g/L of sucrose and 20 to 23% of inoculum, resulting in 351 and 354 g/L of total FOS data and 53.5% e 57% of yield data at 24 and 48 hours respectively, with 14.7 g/L.h of productivity at 24 hours. After defined the optimum process condition, the sugar cane syrup was evaluated as alternative substrate to pure sucrose for FOS production. The yield data… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Basso, Luiz Carlos (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Carvalho, Daniele Souza de (committee member), Kawaguti, Haroldo Yokio (committee member), Sato, Helia Harumi (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Frutooligossacarídeos; Microrganismos; Biotransformação; Prebióticos; Fructooligosaccharides; Microorganisms; Biotransformation; Prebiotics

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

APA (6^th Edition):

Silva, J. B. d. (2014). Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro-organismos osmofílicos: Synthesis of fructooligosaccharides by sucrose biotransformation using osmophilics microorganisms. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/332419

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

Chicago Manual of Style (16^th Edition):

Silva, Juliana Bueno da. “Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro-organismos osmofílicos: Synthesis of fructooligosaccharides by sucrose biotransformation using osmophilics microorganisms.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/332419.

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

MLA Handbook (7^th Edition):

Silva, Juliana Bueno da. “Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro-organismos osmofílicos: Synthesis of fructooligosaccharides by sucrose biotransformation using osmophilics microorganisms.” 2014. Web. 23 Jan 2021.

Vancouver:

Silva JBd. Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro-organismos osmofílicos: Synthesis of fructooligosaccharides by sucrose biotransformation using osmophilics microorganisms. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332419.

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

Council of Science Editors:

Silva JBd. Síntese de frutooligossacarídeos pela biotransformação da sacarose por micro-organismos osmofílicos: Synthesis of fructooligosaccharides by sucrose biotransformation using osmophilics microorganisms. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332419

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

Universidade Estadual de Campinas

8. Choque Delgado, Grethel Teresa. Avaliação dos efeitos do consumo regular de yacon (Smallanthus sonchifolius) sobre o sistema imune murino: The effects of regular intake of yacon root (Smallanthus sonchifolius) on the murine immune system.

Degree: 2012, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256733

► Abstract: Yacon (Smallanthus sonchifolius), Andean root, has been recognized for its prebiotic potential due to its high levels of fructooligosaccharides (FOS) and inulin. The objective… (more)

▼ Abstract: Yacon (Smallanthus sonchifolius), Andean root, has been recognized for its prebiotic potential due to its high levels of fructooligosaccharides (FOS) and inulin. The objective of this study was to verify if the regular consumption of yacon alters the immune system of BALB/c mice and if it may modulate intestinal inflammation induced by the rectal instillation of trinitrobenzene sulfonic acid (TNBS). To evaluate the effects of regular yacon consumption on the murine immune system, eight-week-old BALB/c mice were divided into four experimental groups fed for thirty days with diet: control AIN-93M, 5% commercial FOS, or 3% or 5% yacon FOS. Body weight and food consumption were monitored weekly. The serum levels of IgA, IgM and IgG and fecal IgA, the nitric oxide (NO) production by macrophages, the frequency of T and B lymphocytes in the blood and the proliferation of spleen cells (in vitro) were evaluated. To evaluate the effects of regular yacon consumption on experimental colitis, half of the animals was instilled rectally with a solution containing TNBS for seven consecutive days while the rest received vehicle (ethanol). We analyzed the body weight, histopathology of the intestines, spleen cell proliferation and cytokine production. The animals fed yacon showed responses similar to mice that consumed the other diets in relation to weight gain, food intake, serum antibody levels, frequencies of T and B lymphocytes in the blood and NO production by macrophages. There was a significant increase in both fecal IgA secretion and the proliferation of spleen cells from animals fed yacon. The mice fed yacon suffered less TNBS-induced weight loss than animals fed the FOS and AIN93M diets. The animals that consumed yacon also showed intact and functional intestines, as opposed to the other groups of animals. There were no significant differences in spleen cell proliferation or cytokine production among groups, except for the increased production of IL-17 and lower IL-10 secretion in the cultures of cells from animals fed FOS. Our data indicate that the regular consumption of yacon does not cause adverse effects on the physiology or the murine immune system and that yacon consumption ameliorates colitis induced by TNBS instillation Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Netto, Claudia Cardoso (committee member), Junior, Mario Roberto Marostica (committee member), Simioni, Patricia Ucelli (committee member), Park, Yong Kun (committee member).

Subjects/Keywords: Prebióticos; Frutooligossacarídeos; Yacon; Sistema imunológico; Camundongo; Prebiotics; Fructooligosaccharides; Yacon root; Immune system; Mice

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

APA (6^th Edition):

Choque Delgado, G. T. (2012). Avaliação dos efeitos do consumo regular de yacon (Smallanthus sonchifolius) sobre o sistema imune murino: The effects of regular intake of yacon root (Smallanthus sonchifolius) on the murine immune system. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256733

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

Chicago Manual of Style (16^th Edition):

Choque Delgado, Grethel Teresa. “Avaliação dos efeitos do consumo regular de yacon (Smallanthus sonchifolius) sobre o sistema imune murino: The effects of regular intake of yacon root (Smallanthus sonchifolius) on the murine immune system.” 2012. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256733.

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

MLA Handbook (7^th Edition):

Choque Delgado, Grethel Teresa. “Avaliação dos efeitos do consumo regular de yacon (Smallanthus sonchifolius) sobre o sistema imune murino: The effects of regular intake of yacon root (Smallanthus sonchifolius) on the murine immune system.” 2012. Web. 23 Jan 2021.

Vancouver:

Choque Delgado GT. Avaliação dos efeitos do consumo regular de yacon (Smallanthus sonchifolius) sobre o sistema imune murino: The effects of regular intake of yacon root (Smallanthus sonchifolius) on the murine immune system. [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256733.

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

Council of Science Editors:

Choque Delgado GT. Avaliação dos efeitos do consumo regular de yacon (Smallanthus sonchifolius) sobre o sistema imune murino: The effects of regular intake of yacon root (Smallanthus sonchifolius) on the murine immune system. [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256733

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

Universidade Estadual de Campinas

9. Lollo, Pablo Christiano Barboza. Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar.

Degree: 2012, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451

► Abstract: In both animals and humans L-L-leucine can activate protein synthesis in skeletal muscle by mTOR thus stimulating body growth. Currently, however, it is not… (more)

▼ Abstract: In both animals and humans L-L-leucine can activate protein synthesis in skeletal muscle by mTOR thus stimulating body growth. Currently, however, it is not clear if heart tissue is also subject to the same regulatory mechanism of protein synthesis. Objective: The purpose of this study was to assess heart mTOR activation, heart mass, growth and liver function in young Wistar rats fed standard AIN93-G diet supplemented with L-L-leucine at three levels. Methods: Ninety-six weanling male Wistar rats were divided into sixteen groups and fed one of the following diets for 30 days: a) Control (AIN 93-G); b) 3% (AIN93-G +3% L-L-leucine); c) 4,5% (AIN93-G +4,5% L-L-leucine); d) 6% (AIN93- G +6% L-L-leucine). Modified AIN 93-G diets containing whey protein instead of casein performed another 4 groups completing 8 sedentary groups, another set of 8 groups was trained, with the total of 16 groups. The supplemented diets, energy was adjusted at the expense of carbohydrate. mTOR pathway was quantified by Westernblot analysis. Serum insulin, uric acid, glucose, AST, ALT, and cardiac mass, total and body mass-adjusted protein were determined by standard methods. ANOVA and pos-hoc Duncan were applied to compare the means (significance p<0.05). Results: mTOR activation (phosphorylated mTOR/ total mTOR) was reached with L-L-leucine supplementation in heart, diaphragm and gastrocnemius. General health indicators did not show significant modifications except for glucose and insulin levels, which increased compared to control group. Supplementation did not adversely affect liver function as determined by AST, ALT, but body mass in the 6% group was significantly lower than that of the 4.5% group, showing a negative effect of the highest dose on body mass accretion. Either absolute heart mass or adjusted heart mass showed no difference between any two groups. Conclusion: mTOR activities of heart, diaphragm and gastrocnemius of Wistar rats were increased by supplementing the AIN 93-G diet with L-L-leucine, loss of the body mass and abnormalities in insulin and glucose levels were shown in 6% of L-L-leucine supplementation. Even the 6% supplementation did not alter liver function, but this concentration adversely affected normal growth 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), Silva, Luciano Bruno de Carvalho (committee member), Chackon-Mikahil, Maria Patrícia Traina (committee member), d'Arce, Marisa Aparecida Bismara Regitano (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Leucina; Proteínas do soro do leite; Caseina; Exercícios físicos; Suplementos dieteticos; Whey protein; Leucine; Casein; Dietary supplement

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

APA (6^th Edition):

Lollo, P. C. B. (2012). Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451

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

Chicago Manual of Style (16^th Edition):

Lollo, Pablo Christiano Barboza. “Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar.” 2012. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451.

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

MLA Handbook (7^th Edition):

Lollo, Pablo Christiano Barboza. “Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar.” 2012. Web. 23 Jan 2021.

Vancouver:

Lollo PCB. Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar. [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451.

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

Council of Science Editors:

Lollo PCB. Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar. [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451

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

Universidade Estadual de Campinas

10. Lemos, Adriane Cristina Garcia, 1967. Avaliação in vitro e in vivo das propriedades funcionais e efeitos prebióticos dos galacto-oligossacarídeos (GOS) = In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS): In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS).

Degree: 2012, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256731

► Abstract: Galacto-oligosaccharides (GOS) are prebiotics obtained via transgalactosylation enzymatic of lactose. Among the many benefits associated with consumption of GOS stands the ability to stimulate… (more)

▼ Abstract: Galacto-oligosaccharides (GOS) are prebiotics obtained via transgalactosylation enzymatic of lactose. Among the many benefits associated with consumption of GOS stands the ability to stimulate growth and activity of beneficial bacteria in the colon. The objective of this study was to evaluate the properties of prebiotic GOS synthesized from lactose by ß-galactosidase from Scopulariopsis sp. The digestibility and fermentability were evaluated in vitro, while the prebiotic effects were evaluated in vivo in a series of experiments with Wistar rats. The results observed in vitro showed that the GOS produced by this study are indigestible highly fermentable and converted into short-chain fatty acids (acetate,propionate and butyrate). In vivo studies have showed that consumption of different doses of GOS for 42 days produced no toxic effects in animals, as evidenced from clinical, hematological, biochemical, and histological necropsy. The rats supplemented with GOS had higher (p<0.05) cecal populations of bifidobacteria (log10 10.05 ± 0.27 UFC/g) and lactobacillus (log10 8.92 ± 0.16 UFC/g). For rats not supplemented with GOS these proportions were log10 8.22 ± 0.33 and 7.2 ± 0.15 UFC/g, for bifidobacteria and lactobacillus, respectively.Furthermore, the population of Escherichia coli was significantly reduced (p<0.05) and 24.75% less when compared to controls without GOS. Furthermore, the GOS fermentation by intestinal bacteria resulted in an increase in the production of short chain fatty acids from 2.73 times in compared with those without the addition of GOS diet.It was observed also the supplemented group with GOS showed higher values of total mucosal thickness, villous height and crypt depth, evidenced by the higher ratio of villus height: crypt depth in the control group Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Franco, Bernadette Dora Gombossy de Melo (committee member), Netto, Claudia Cardoso (committee member), Santos, Rosangela dos (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Galactooligossacarideos; Digestibilidade; Fermentação; Ácidos graxos de cadeia curta; Microbioma gastrointestinal; Galacto-oligosaccharides; Digestibility; Fermentation; Short chain fatty acids; Intestinal microbiota

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

APA (6^th Edition):

Lemos, Adriane Cristina Garcia, 1. (2012). Avaliação in vitro e in vivo das propriedades funcionais e efeitos prebióticos dos galacto-oligossacarídeos (GOS) = In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS): In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS). (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256731

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

Chicago Manual of Style (16^th Edition):

Lemos, Adriane Cristina Garcia, 1967. “Avaliação in vitro e in vivo das propriedades funcionais e efeitos prebióticos dos galacto-oligossacarídeos (GOS) = In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS): In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS).” 2012. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256731.

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

MLA Handbook (7^th Edition):

Lemos, Adriane Cristina Garcia, 1967. “Avaliação in vitro e in vivo das propriedades funcionais e efeitos prebióticos dos galacto-oligossacarídeos (GOS) = In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS): In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS).” 2012. Web. 23 Jan 2021.

Vancouver:

Lemos, Adriane Cristina Garcia 1. Avaliação in vitro e in vivo das propriedades funcionais e efeitos prebióticos dos galacto-oligossacarídeos (GOS) = In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS): In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS). [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256731.

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

Council of Science Editors:

Lemos, Adriane Cristina Garcia 1. Avaliação in vitro e in vivo das propriedades funcionais e efeitos prebióticos dos galacto-oligossacarídeos (GOS) = In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS): In vitro and in vivo evaluation of the functional properties and prebiotics effects of the galacto-oligosaccharides (GOS). [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256731

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

Universidade Estadual de Campinas

11. Siqueira, Priscila Becker, 1975-. Caracterização bioquímica e compostos bioativos de macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.): Biochemical characterization and bioactive compounds in macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.).

Degree: 2012, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256624

► Abstract: The macauba palm tree (Acrocomia aculeata (Jacq.) Lodd. ex Mart.) is a native specie in tropical forests and can be found in some Brazilian… (more)

▼ Abstract: The macauba palm tree (Acrocomia aculeata (Jacq.) Lodd. ex Mart.) is a native specie in tropical forests and can be found in some Brazilian regions, mainly in Mid-West and Minas Gerais State. It has great potential to be applied in food and cosmetic industries, moreover, it can be used in biodiesel. Nowadays, there is a great tendency in the consume of functional food, and it has called much attention of the scientific community to study the bioactive properties in Brazilian plants, specially the ones from great national biomas,such as Cerrado and Amazonia. The study of research areas, such as biotechnology and enzymology can also make feasible the rational use of agricultural resources. Pulp and kernel of macauba were investigated in order to find the main enzyme present in this fruit as well analyze some of its bioactive properties. It was found oxidative enzymes, polyphenol oxidase and peroxidase, cellulase, pectinase and lipase in macauba's kernel and pulp. The presence of lipase in the pulp was considered of relevant interest, thus its biochemical characterization was performed. Macauba pulp crude extract showed optimum activity at pH 5.5 and temperature of 40C. Its specific activity was 36 U/mg of protein under the optimal conditions. This enzyme is not thermostable,but remains stable under organic solvent treatment and shows greater affinity to long chain fatty acid esters. Total phenolic compounds and flavonoids content were determined in pulp and kernel of macauba using diferent solvent solutions, water, ethanol, methanol, acetone and ethyl acetate. The methanolic extraction showed the best results. Total phenolics scored 78 mg GAE/ 100 g of fresh pulp and flavonoids content was 68 mg CE/100 g of fresh pulp. Macauba's pulp has intermediate antioxidant capacity, as showed through TEAC (9,6 umol TE/g) and ORAC (36 umol TE/g) methodologies.Important properties of macauba, a very common but under explored fruit in Brazil, could be obtained from this study Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Macedo, Gabriela Alves, 1971- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Sato, Helia Harumi (committee member), Junior, Mario Roberto Marostica (committee member), Kamimura, Eliana Setsuko (committee member), Jorge, Neuza (committee member).

Subjects/Keywords: Macaúba; Lipase; Capacidade antioxidante; Compostos bioativos; Acrocomia aculeata; Antioxidant capacity; Bioactive compounds; Macauba

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

APA (6^th Edition):

Siqueira, Priscila Becker, 1. (2012). Caracterização bioquímica e compostos bioativos de macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.): Biochemical characterization and bioactive compounds in macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.). (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256624

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

Chicago Manual of Style (16^th Edition):

Siqueira, Priscila Becker, 1975-. “Caracterização bioquímica e compostos bioativos de macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.): Biochemical characterization and bioactive compounds in macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.).” 2012. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256624.

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

MLA Handbook (7^th Edition):

Siqueira, Priscila Becker, 1975-. “Caracterização bioquímica e compostos bioativos de macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.): Biochemical characterization and bioactive compounds in macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.).” 2012. Web. 23 Jan 2021.

Vancouver:

Siqueira, Priscila Becker 1. Caracterização bioquímica e compostos bioativos de macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.): Biochemical characterization and bioactive compounds in macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.). [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256624.

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

Council of Science Editors:

Siqueira, Priscila Becker 1. Caracterização bioquímica e compostos bioativos de macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.): Biochemical characterization and bioactive compounds in macaúba (Acrocomia aculeata (Jacq.) Lodd. ex Mart.). [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256624

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

Universidade Estadual de Campinas

12. Morato, Priscila Neder. The effect of consuming whey proteins, their component peptides and amino acids on glucose transporters in rat muscle = Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos: Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos.

Degree: 2012, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254506

► Abstract: The milk whey proteins (WP) exhibit nutritional and functional properties which result in the modulation of the biochemical and physiological functions. Studies have shown… (more)

▼ Abstract: The milk whey proteins (WP) exhibit nutritional and functional properties which result in the modulation of the biochemical and physiological functions. Studies have shown that the WP, especially those in the hydrolyzed form (WPH),has the capacity to increase muscle glycogen levels. Considering that glucose uptake by the skeletal muscle cell is directly related to the activity of the glucose transporter proteins, the present study proposed to carry out two experiments to determine the effects of WP and WPH and of some of their hydrolysis products on the glucose transporters in rat muscles. The objective of experiment 1 was to verify if the consumption of WP and WPH are able to modulate the concentration of the glucose transporters GLUT-1 and GLUT-4 in the plasma membrane (PM) of muscle cells in sedentary and exercised animals. Forty-eight male Wistar rats were used, divided into sedentary and exercised groups, each of which was sub-divided into three sub-groups according to the diet, giving a total of 6 groups (n=8 per group). The animals were maintained for 9 days on experimental diets based on AIN-93G with the following protein sources: casein (CAS) used as the control, whey protein (WP) and whey protein hydrolysate (WPH). The exercised animals were submitted to a single exercise session for 60 min at 15m/min one day prior to euthanasia. After the experimental period, the animals were euthanized, and the muscle glucose transporters GLUT-1 and GLUT-4 analyzed by western blot. In addition, glycogen, free plasma amino acids, insulin and the biochemical health indicators were analyzed by standard techniques. The consumption of WPH significantly increased the concentrations of GLUT-4 in the PM and of glycogen, whereas GLUT-1, insulin and the health indicators remained unaltered. Based on evidence from experiment 1 that the consumption of WPH raised the muscle glycogen reserves and also the concentration of the glucose transporter GLUT-4 in the plasma membrane, the second experiment was designed to identify which WPH components could modulate translocation of the glucose transporter GLUT-4 to the PM in the skeletal muscle of the animals. Forty-nine male Wistar rats were used, divided into 7 groups (n=7), who were orally fed 30% glucose solutions plus 0.55 g/kg of body weight of the following WPH components: a) glucose (control); b) WPH; c) L-isoleucine; d) L-leucine; e) L-leucine plus L-isoleucine (50:50 mixture of both amino acids); f) L-isoleucyl-L-leucine peptide or g) L-leucyl-L-isoleucine peptide. After receiving the solutions, the animals were euthanized and the GLUT-4 determined by western blot. Glycogen, glycemia, insulin, free plasma and muscle amino acids, and the biochemical health indicators were also analyzed by classical methods. Of the WPH components tested, the peptide L-leucyl-L-isoleucine and the amino acid L-isoleucine were shown to be more efficient in translocating GLUT-4 to the PM, favoring the capture of glucose by the skeletal muscle. The results obtained from these experiments indicated… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Toledo, Julio Orlando Tirapegui (committee member), Silva, Marina Vieira da (committee member), Junior, Mario Roberto Marostica (committee member), Lollo, Christiano Barboza (committee member).

Subjects/Keywords: Proteínas do soro do leite; Glicogênio; Aminoacidos de cadeia ramificada; Milk whey proteins; Glut-4; Glycogen; Bioactive peptides; Branched chain amino acids

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

APA (6^th Edition):

Morato, P. N. (2012). The effect of consuming whey proteins, their component peptides and amino acids on glucose transporters in rat muscle = Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos: Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254506

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

Chicago Manual of Style (16^th Edition):

Morato, Priscila Neder. “The effect of consuming whey proteins, their component peptides and amino acids on glucose transporters in rat muscle = Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos: Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos.” 2012. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254506.

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

MLA Handbook (7^th Edition):

Morato, Priscila Neder. “The effect of consuming whey proteins, their component peptides and amino acids on glucose transporters in rat muscle = Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos: Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos.” 2012. Web. 23 Jan 2021.

Vancouver:

Morato PN. The effect of consuming whey proteins, their component peptides and amino acids on glucose transporters in rat muscle = Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos: Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos. [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254506.

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

Council of Science Editors:

Morato PN. The effect of consuming whey proteins, their component peptides and amino acids on glucose transporters in rat muscle = Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos: Efeito do consumo das proteínas do soro do leite, componentes peptídicos e aminoácidos nos transportadores de glicose em músculos de ratos. [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254506

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

Universidade Estadual de Campinas

13. Marques, Anne y Castro. Avaliação dos possíveis efeitos sinérgicos de ácido linoleico conjugado (CLA) e fitosterois na regulação de parâmetros metabólicos em camundongos : Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice: Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice.

Degree: 2013, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255070

► Abstract: The changes in the population lifestyle, such as bad eating habits and more sedentarism, led to increased prevalence of chronic diseases, including obesity. Various… (more)

▼ Abstract: The changes in the population lifestyle, such as bad eating habits and more sedentarism, led to increased prevalence of chronic diseases, including obesity. Various compounds have been investigated in order to control this major public health problem. Conjugated linoleic acid (CLA), a family of isomers of linoleic acid, has various positive biological functions, such as anticarcinogenic, immunomodulatory and energy balance and body composition regulations. Despite the potential in reducing body weight, CLA also has adverse biological effects (insulin resistance and increased fat oxidation), which limit it use. Phytosterols, lipids found in vegetable foods, reduce serum cholesterol levels, inflammation and cardiovascular disease risk. CLA and phytosterols are related to substances with proven biological effect. It is possible that the interaction between then improves and/or enhance these effects. This study aimed to investigate the action of these compounds in the prevention of obesity induced by high-fat diet. Forty male Swiss mice received a high-fat diet supplemented with CLA and/or phytosterols, at a concentration of 2%, for nine weeks. Energy intake, weight gain, body composition, serum lipid profile (total cholesterol, HDLcholesterol, triglycerides and free fatty acids), serum leptin, glucose and insulin tolerance tests, insulin pathway in liver and adipose tissue (Akt, FoxO and JAK-2 proteins), inflammation in liver, adipose tissue and hypothalamus (JNK, IL-1?, IL-6, IL-10 and TNF-?), and modulation of peroxisomal proliferator activated receptors (PPARs) ? and ? in liver, adipose tissue and hypothalamus were assessed. Parametric data were subjected to analysis of variance (ANOVA) and nonparametric data were analyzed by Kruskal-Wallis test. When applicable (p <0.05) were performed its post-hoc tests (Tukey or Dunns). Concomitant supplementation of phytosterols and CLA did not alter energy intake, but significantly reduced weight gain, and increased lean mass and minerals concentration. Fat mass, serum leptin and PPARs, in liver and adipose tissue, were reduced in the animals. In CLA plus phytosterols group there was no change in lipid profile. Although the animals have developed insulin resistance, the use of CLA plus phytosterols showed a synergistic effect, with reduction in hepatic inflammation and improvement in the insulin pathway in liver and adipose tissue, compared to the obese group. CLA and phytosterols supplementation reduced, in mice, the damage caused by the intake of high-fat diet, however, more studies are needed to understand the mechanisms of action and define the best doses Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Ming, Chiu Chih (committee member), Cintra, Dennys Esper (committee member), Domene, Semiramis Martins Alvares (committee member), Marquez, Ursula Maria Lanfer (committee member).

Subjects/Keywords: Acido linoleico conjugado; Fitosterois; Obesidade; Resistência à insulina; Inflamação; Conjugated linoleic acid; Phytosterols; Obesity; Insulin resistance; Inflammation

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

APA (6^th Edition):

Marques, A. y. C. (2013). Avaliação dos possíveis efeitos sinérgicos de ácido linoleico conjugado (CLA) e fitosterois na regulação de parâmetros metabólicos em camundongos : Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice: Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255070

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

Chicago Manual of Style (16^th Edition):

Marques, Anne y Castro. “Avaliação dos possíveis efeitos sinérgicos de ácido linoleico conjugado (CLA) e fitosterois na regulação de parâmetros metabólicos em camundongos : Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice: Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice.” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255070.

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

MLA Handbook (7^th Edition):

Marques, Anne y Castro. “Avaliação dos possíveis efeitos sinérgicos de ácido linoleico conjugado (CLA) e fitosterois na regulação de parâmetros metabólicos em camundongos : Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice: Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice.” 2013. Web. 23 Jan 2021.

Vancouver:

Marques AyC. Avaliação dos possíveis efeitos sinérgicos de ácido linoleico conjugado (CLA) e fitosterois na regulação de parâmetros metabólicos em camundongos : Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice: Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice. [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255070.

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

Council of Science Editors:

Marques AyC. Avaliação dos possíveis efeitos sinérgicos de ácido linoleico conjugado (CLA) e fitosterois na regulação de parâmetros metabólicos em camundongos : Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice: Evaluation of possible synergic effects of conjugated linoleic acid (CLA) and phytosterols in regulation of metabolic parameters in mice. [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255070

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

Universidade Estadual de Campinas

14. Scheid, Marlene Maria Amaral. The effects of regular intake of freeze-dried powdered yacon in elderly people : Avaliação dos efeitos do consumo de yacon liofilizado em idosos: Avaliação dos efeitos do consumo de yacon liofilizado em idosos.

Degree: 2013, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256732

► Abstract: The aim of this study was to evaluate the physical changes and the changes of FOS and sugar content in fresh yacon roots post-… (more)

▼ Abstract: The aim of this study was to evaluate the physical changes and the changes of FOS and sugar content in fresh yacon roots post- harvest and to verify if the daily intake for 9 weeks of freeze-dried powdered yacon (FDY) containing 7.4 g of FOS could alter bowel habit, affect glycaemic and lipid metabolic profile, the dietary intake and the immune system of non-institutionalised elderly.Human longevity has increased in many countries and is associated with diseases and changes in the immune system and the metabolism of glucose, lipids, and intestinal transit. The use of prebiotics has demonstrated efficacy against pathological conditions that are common in the elderly, including heart disease, inflammatory and metabolic disease and intestinal dysmotility. Yacon (Smallanthus sonchifolius) is a plant originating from the Andes, which is recognised for its prebiotic potential due to its high concentration of fructooligosaccharides (FOS). To evaluate the physical changes and changes in sugar and FOS in fresh yacon roots stored under room temperature and chilled conditions during 31 days, the glucose, fructose, sucrose and FOS in each sample were extracted with water and analysed in an Ion Chromatograph Dionex Model ICS-5000. Seventy two elderly, (mean age 67.11 ± 6.11 years), were studied for 9 weeks in a double- blind placebo-controlled experiment. They were randomly assigned to either the supplemented group, receiving 18g FDY containing 7.4 g of FOS and the placebo group, receiving 12g Maltodextrin. Anthropometric measurements, intestinal transit, blood samples, clinical analyses, dietary intake and serum cytokine levels were determined at the start and at the end of the experiment. The study revealed that yacon roots have a good content of FOS, and that the FOS content of yacon root stored at 4°C decreased, but to a lesser extent than that stored at 25°C. Besides this, during storage, fresh yacon tubers deteriorated in appearance where they became withered and dried. A daily intake of FDY containing 7.4 g FOS for 9 weeks produced a significant effect in decreasing mean serum glucose (p = 0.013) while was incapable of reducing serum lipid concentration in the elderly. The dose given was limited in order not to adversely affect intestinal transit. It did not cause bloating, flatulence or intestinal discomfort. The elderly of both groups were well-nourished with an adequate immune function. Comparative analyses of variables between the 2 groups and the 2 time showed significant decrease on IL-1? (p < 0,001). When adjusted for age and fat mass the production of IL-6, in FDY-supplement group has a significant decrease of 54, 6% compared to that of the placebo group (p = 0.039).Our study had a high level of participation being 97.3%. Our data indicate that yacon roots are a potential source of FOS, and that it is recommended that yacon should be stored at 4 °C and consumed before 17 days post-harvest. Freeze-dried powdered yacon was well accepted and when consumed daily had beneficial effects on serum glucose and on… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Ferreira, Luciana Silva (committee member), Guariento, Maria Elena (committee member), Junior, Mario Roberto Marostica (committee member), Sousa, Valéria Maria Caselato de (committee member).

Subjects/Keywords: Idosos - Aspectos imunológicos; Envelhecimento - Aspectos nutricionais; Diabetes Mellitus; Frutooligossacarídeos; Freeze-dried powdered yacon; Ederly - Imunological aspects; Aging - Nutricional aspects; Diabetes; Fructooligosaccharides

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

APA (6^th Edition):

Scheid, M. M. A. (2013). The effects of regular intake of freeze-dried powdered yacon in elderly people : Avaliação dos efeitos do consumo de yacon liofilizado em idosos: Avaliação dos efeitos do consumo de yacon liofilizado em idosos. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256732

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

Chicago Manual of Style (16^th Edition):

Scheid, Marlene Maria Amaral. “The effects of regular intake of freeze-dried powdered yacon in elderly people : Avaliação dos efeitos do consumo de yacon liofilizado em idosos: Avaliação dos efeitos do consumo de yacon liofilizado em idosos.” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256732.

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

MLA Handbook (7^th Edition):

Scheid, Marlene Maria Amaral. “The effects of regular intake of freeze-dried powdered yacon in elderly people : Avaliação dos efeitos do consumo de yacon liofilizado em idosos: Avaliação dos efeitos do consumo de yacon liofilizado em idosos.” 2013. Web. 23 Jan 2021.

Vancouver:

Scheid MMA. The effects of regular intake of freeze-dried powdered yacon in elderly people : Avaliação dos efeitos do consumo de yacon liofilizado em idosos: Avaliação dos efeitos do consumo de yacon liofilizado em idosos. [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256732.

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

Council of Science Editors:

Scheid MMA. The effects of regular intake of freeze-dried powdered yacon in elderly people : Avaliação dos efeitos do consumo de yacon liofilizado em idosos: Avaliação dos efeitos do consumo de yacon liofilizado em idosos. [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256732

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

Universidade Estadual de Campinas

15. Silva, Júnio Cota, 1985-. Estudos funcionais e estruturais de hidrolases glicolíticas bacterianas visando aplicações em bioprocessos = Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses: Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses.

Degree: 2013, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254211

► Abstract: There is an increasing demand for the development of alternative non-fossil fuels. Thus, since the lignocellulosic biomass is the most abundant source in nature,… (more)

▼ Abstract: There is an increasing demand for the development of alternative non-fossil fuels. Thus, since the lignocellulosic biomass is the most abundant source in nature, it may be settled a green and sustainable economy, aiming to process the great amount of energy stocked in these raw materials. The ethanol from sugarcane is one of the best options concerning biofuels and its productivity could be raised more than double if the use of sugars constituents of plant cell wall is considered. However the high production cost of the enzymes to hydrolyze and process lignocellulose is a great limiting factor for green technologies. In this way, this work proposed to evaluate new enzymes and engineer a chimeric enzyme in the attempt to prospect glycosyl hydrolases with better performance than those reported up to date. 1,3-ß-Glucan depolymerizing enzymes have considerable biotechnological applications including the production of biofuels, feedstock-chemicals and pharmaceuticals. In the first chapter we showed the comprehensive functional characterization and low-resolution structure of hyperthermophilic laminarase from Thermotoga petrophila (TpLam), besides its mode of operation through capillary zone electrophoresis, which specifically cleaves internal ß-1,3-glucosidic bonds. Far-UV circular dichroism demonstrated that LamA is formed mainly by beta structural elements, and the secondary structure is maintained after incubation up to 16 hours at 90ºC. The structure determined by small angle X-ray scattering revealed a multi-domain structural architecture of the enzyme with a V-shape envelope arrangement of the two carbohydrate binding modules in relation to the catalytic domain. Multifunctional enzyme engineering can improve enzyme cocktails for emerging biofuel technology. Molecular dynamics through structure-based models (SB) is an effective tool for assessing the tridimensional disposal of chimeric enzymes as well as for inferring the functional practicability before experimental validation. In the second chapter we describe the computational design of a bifunctional xylanase-lichenase chimera (XylLich) using the xynA and bglS genes from Bacillus subtilis. In silico analysis of the average surface accessible area (SAS) and the root mean square fluctuation (RMSF) predicted a fully functional chimera, i.e. the substrate has access to the catalytic pocket with minor fluctuations and variations along the polypeptide chains. The chimera preserved the biochemical characteristics of the parental enzymes, with the exception of a slight variation in the temperature of operation and the catalytic efficiency (kcat/Km). The absence of substantial shifts in the catalytic mode of operation was also verified. Furthermore, the production of chimeric enzymes could be more profitable than producing a single enzyme separately, based on comparing the recombinant protein production yield and the hydrolytic activity achieved for XylLich with that of the parental enzymes. ß-Glucosidases (BGLs) are very useful enzymes with a great potential to… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Squina, Fabio Marcio (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Sato, Helia Harumi (committee member), Junior, Mario Roberto Marostica (committee member), Rocha, George Jackson de Moraes (committee member), Bicas, Juliano Lemos (committee member).

Subjects/Keywords: Glicosil hidrolases; Caracterização; Glycosyl hydrolases; Hyperthermophilic enzymes; Protein engineering; ß-Glucosidases; Characterization

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

APA (6^th Edition):

Silva, Júnio Cota, 1. (2013). Estudos funcionais e estruturais de hidrolases glicolíticas bacterianas visando aplicações em bioprocessos = Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses: Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254211

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

Chicago Manual of Style (16^th Edition):

Silva, Júnio Cota, 1985-. “Estudos funcionais e estruturais de hidrolases glicolíticas bacterianas visando aplicações em bioprocessos = Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses: Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses.” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254211.

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

MLA Handbook (7^th Edition):

Silva, Júnio Cota, 1985-. “Estudos funcionais e estruturais de hidrolases glicolíticas bacterianas visando aplicações em bioprocessos = Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses: Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses.” 2013. Web. 23 Jan 2021.

Vancouver:

Silva, Júnio Cota 1. Estudos funcionais e estruturais de hidrolases glicolíticas bacterianas visando aplicações em bioprocessos = Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses: Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses. [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254211.

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

Council of Science Editors:

Silva, Júnio Cota 1. Estudos funcionais e estruturais de hidrolases glicolíticas bacterianas visando aplicações em bioprocessos = Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses: Functional and structural studies of bacterial glycosil hydrolases aiming applications in bioprocesses. [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254211

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

Universidade Estadual de Campinas

16. Cazarin, Cínthia Baú Betim, 1979-. Avaliação do consumo da casca de Passiflora edulis na prevenção e tratamento da colite ulcerativa induzida por TNBS: Evaluation of Passiflora edulis peel intake in prevention and treatment of TNBS induced ulcerative colitis.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255061

► Abstract: Inflammatory bowel disease (IBD) is a chronic relapsing disease that affects millions of people worldwide, encompassing Crohn's disease (CD) and ulcerative colitis (UC). UC… (more)

▼ Abstract: Inflammatory bowel disease (IBD) is a chronic relapsing disease that affects millions of people worldwide, encompassing Crohn's disease (CD) and ulcerative colitis (UC). UC is an inflammation specific to the region of the colon and rectum. Current treatments for these diseases are based on the use of corticosteroids, immunomodulators or biological therapy, which have various side effects to the patient. The pathogenesis of IBD is related to genetic, immunological and environmental factors. It is believed that the microbial imbalance as well as natural break in the barrier exerted by the intestinal mucosa is the first step in triggering the inflammatory response. Food dietary fiber presents capacity to modulate the microbiota and improve short chain fatty acids (SCFA) formation, by fermentation process. In addition, the phenolic compounds present in the food have antioxidant and anti-inflammatory activities that can modulate the inflammatory process. Thus, this study aimed to evaluate the use of a byproduct of the food industry, the passion fruit peel, as a source of fiber and phenolic compounds in the diet of rats with TNBS-induced colitis and its influence on the inflammatory process. Wistar rats were fed a modified AIN-93 (50% of cellulose was replaced by passion fruit peel PFF) to evaluate prevention and treatment of colitis induced by TNBS. The damage to the mucosa was evaluated macroscopically and microscopically, as well as the expression of inflammatory markers. Evaluation of the microbiota and formation of SCFA in cecal contents were performed. The macroscopic appearance of the mucosa damage in the group PFF was higher than AIN in prevention trial. However, the microscopic evaluation in both trials showed no difference in mucosal damage amongst the groups. Treatment trial showed that PFF could promote a decrease in lipid peroxidation of the colon, decrease in enterobacteria and total aerobics counts, as well as increase in acetic and butyric acid in the stool. On the other hand, the prevention trial showed that the ingredient could exert modulation on lactobacilli and bifidobacteria. The inflammatory markers showed significant modulation, mainly IKK?, COX-2 and iNOS in animals fed with PFF diet. These results suggest that the passion fruit peel, Passiflora edulis, can modulate the microbiota, increase the production of SCFA, and modulate the expression of inflammatory markers observed in TNBS-induced colitis. Passion fruit peel could be used in the treatment of IBD as a source of fiber and polyphenols Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Ferreira, Anderson Luiz (committee member), Galvani, Cibele Lima de Albuquerque (committee member), Carvalho, João Ernesto (committee member), Hiruma, Clélia Akiko (committee member).

Subjects/Keywords: Passiflora edulis; Colite ulcerativa; Microbioma gastrointestinal; Ácidos graxos de cadeia curta; Atividade antiinflamatória; Passiflora edulis; Ulcerative colitis; Intestinal microbiota; Short chain fatty acids; Anti-inflammatory activity

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

APA (6^th Edition):

Cazarin, Cínthia Baú Betim, 1. (2014). Avaliação do consumo da casca de Passiflora edulis na prevenção e tratamento da colite ulcerativa induzida por TNBS: Evaluation of Passiflora edulis peel intake in prevention and treatment of TNBS induced ulcerative colitis. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255061

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

Chicago Manual of Style (16^th Edition):

Cazarin, Cínthia Baú Betim, 1979-. “Avaliação do consumo da casca de Passiflora edulis na prevenção e tratamento da colite ulcerativa induzida por TNBS: Evaluation of Passiflora edulis peel intake in prevention and treatment of TNBS induced ulcerative colitis.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255061.

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

MLA Handbook (7^th Edition):

Cazarin, Cínthia Baú Betim, 1979-. “Avaliação do consumo da casca de Passiflora edulis na prevenção e tratamento da colite ulcerativa induzida por TNBS: Evaluation of Passiflora edulis peel intake in prevention and treatment of TNBS induced ulcerative colitis.” 2014. Web. 23 Jan 2021.

Vancouver:

Cazarin, Cínthia Baú Betim 1. Avaliação do consumo da casca de Passiflora edulis na prevenção e tratamento da colite ulcerativa induzida por TNBS: Evaluation of Passiflora edulis peel intake in prevention and treatment of TNBS induced ulcerative colitis. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255061.

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

Council of Science Editors:

Cazarin, Cínthia Baú Betim 1. Avaliação do consumo da casca de Passiflora edulis na prevenção e tratamento da colite ulcerativa induzida por TNBS: Evaluation of Passiflora edulis peel intake in prevention and treatment of TNBS induced ulcerative colitis. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255061

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

Universidade Estadual de Campinas

17. Malta, Luciana Gomes, 1980-. Avaliação biológica de frutas do Cerrado brasileiro = Guapeva, Gabiroba e Murici: Biological evaluation of fruits from the Brazilian Cerrado : Guapeva, Gabiroba and Murici.

Degree: 2011, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256726

► Abstract: There is an association between the conventional intake of many fruits (exotic native species) with reduced risk of chronic diseases and even cancer. In… (more)

▼ Abstract: There is an association between the conventional intake of many fruits (exotic native species) with reduced risk of chronic diseases and even cancer. In this context, this work aims to study the biological activities, identify and quantify the phenolic compounds of Cerrado's fruits, the Guapeva (Pouteria cf. Guardneriana Radlk), Murici (verbascifolia Byrsonima Rich) and Gabiroba (Compomanesia cambessedeana O. Berg). In addition, we investigated the antioxidant, anti-inflammatory, antimutagenic, antigenotoxic, antiproliferative and cytotoxic properties of these fruits. Phenolic compounds were extracted with 95% ethanol and water. The lipophilic phenolics were extracted from the fruit with hexane. The quantification of phenolic compounds was performed and the ethanol extracts presented better results when compared with aqueous extracts. The Gabiroba extract showed the total phenolic concentration of 4610.46 mg Gallic acid/100g fresh fruit, higher than all other analyzed extracts. Total flavonoids were also quantified, but only the ethanol extracts were used. The seed of the Guapeva presented the most relevant results, amounting to 2915.62 mg Catechin /100g fresh fruit. The Cerrado's extracts were evaluated for antioxidant capacity in vitro using the methods 2,2- Diphenyl ¿ 1- picrylhydrazil (DPPH), Trolox Equivalent Antioxidant Capacity (TEAC), Oxygen Radical Absorbance Capacity (ORAC) e Peroxyl Radical cavenging Capacity (PSC). The DPPH test results were presented in two different ways, one as Trolox equivalents, in which the ethanol extract of the peel of the Guapeva resulted in the highest antioxidant potential for the three analyzed times (30, 60 and 90 minutes) and the other way as EC50, in which it was observed that the ethanol extract of Gabiroba had the best result with a value of 11.10 µg/mL of fresh fruit. From the TEAC test, ethanol extracts of the peel of Guapeva and Gabiroba showed higher antioxidant potential, the results were 1543.53 and 1014.25 uM Trolox Equivalents/100g of fresh fruit, respectively. For the ORAC and PSC tests, the ethanol extract of the Gabiroba presented the highest activity, with results of 43,780.00 µM TE/100g of fresh fruit and 2342.52 µM Vitamin C/100g of fresh fruit, respectively. The identification and quantification of phenolic compounds in the extracts were performed by high performance liquid chromatography. The following standards were identified: Ferrulic acid, resveratrol, ethyl gallate, catechin, Propyl gallate, and epicatechin. Rats were treated with the extract of fruits and plasma was collected 30, 60 and 90 min after gavage for analysis by the methods ORAC, TEAC and Total phenolics. The peel of the Guapeva extract showed the highest concentration of phenolics thirty minutes after treatment and the Murici presented the highest concentration after 1 hour of ingestion. For the TEAC test, all extracts showed higher antioxidant activity at 30 minutes compared to the other analyzed periods. For the ORAC assay, all the extracts had the greatest potential in periods… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Ruiz, Ana Lucia Tasca Gois (committee member), Silva, Luciano Bruno de Carvalho (committee member), Junior, Mario Roberto Marostica (committee member), Figueiredo, Raimundo Wilane de (committee member).

Subjects/Keywords: Frutas; Cerrados; Antioxidantes; Alimentos funcionais; Atividade biológica; Fruits; Cerrados; Antioxidants; Functional foods; Biological activity

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

APA (6^th Edition):

Malta, Luciana Gomes, 1. (2011). Avaliação biológica de frutas do Cerrado brasileiro = Guapeva, Gabiroba e Murici: Biological evaluation of fruits from the Brazilian Cerrado : Guapeva, Gabiroba and Murici. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256726

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

Chicago Manual of Style (16^th Edition):

Malta, Luciana Gomes, 1980-. “Avaliação biológica de frutas do Cerrado brasileiro = Guapeva, Gabiroba e Murici: Biological evaluation of fruits from the Brazilian Cerrado : Guapeva, Gabiroba and Murici.” 2011. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256726.

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

MLA Handbook (7^th Edition):

Malta, Luciana Gomes, 1980-. “Avaliação biológica de frutas do Cerrado brasileiro = Guapeva, Gabiroba e Murici: Biological evaluation of fruits from the Brazilian Cerrado : Guapeva, Gabiroba and Murici.” 2011. Web. 23 Jan 2021.

Vancouver:

Malta, Luciana Gomes 1. Avaliação biológica de frutas do Cerrado brasileiro = Guapeva, Gabiroba e Murici: Biological evaluation of fruits from the Brazilian Cerrado : Guapeva, Gabiroba and Murici. [Internet] [Thesis]. Universidade Estadual de Campinas; 2011. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256726.

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

Council of Science Editors:

Malta, Luciana Gomes 1. Avaliação biológica de frutas do Cerrado brasileiro = Guapeva, Gabiroba e Murici: Biological evaluation of fruits from the Brazilian Cerrado : Guapeva, Gabiroba and Murici. [Thesis]. Universidade Estadual de Campinas; 2011. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256726

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

Universidade Estadual de Campinas

18. Fai, Ana Elizabeth Cavalcante. Produção enzimática de galactooligossacarídeos, a partir da lactose, por Pseudozyma tsukubaensis, Pichia kluyveri e Aspergillus oryzae: Enzymatic galactooligosaccharides production from lactose by Pseudozyma tsukubaensis, Pichia kluyveri and Aspergillus oryzae.

Degree: 2011, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254202

► Abstract: Galactooligosaccharides (GOS) are prebiotics synthesized by enzymatic lactose transgalactosylation and there are many modes in which GOS producing reactions can be performed. In order… (more)

▼ Abstract: Galactooligosaccharides (GOS) are prebiotics synthesized by enzymatic lactose transgalactosylation and there are many modes in which GOS producing reactions can be performed. In order to produce GOS and to hidrolise lactose Aspergillus oryzae ß-galactosidase (Sigma®) was covalently immobilized on celite and on glutaraldehyde-treated chitosan powder and its properties were evaluated and compared with those of free enzyme. A packed bed column with lactose recycle was employed for production of GOS and lactose hydrolysis by immobilized systems. Oligosaccharides were obtained with a maximum productivity of 14.42 and 3.50 g/L.h, from 40% (w/v) lactose solution, in packed bed column with enzyme on chitosan and celite, respectively. Lactose was 50.00 and 84.74% hydrolyzed after 24 hours using chitosan and celite as enzyme support, respectively. In order to verify the ability to synthesize GOS from Pichia kluyveri, isolated from peach (Prunus persica), and Pseudozyma tsukubaensis, isolated from nectarine (Prunus persica var. Nucipersica), living whole cells were used to ferment 40% (w/v) lactose solution. A maximum yield of 14.01 and 15.71% (w/w) GOS was obtained from the fermentation in 24 hours by P. kluyveri and P. tsukubaensis, respectively. A sequential strategy of two experimental designs was used to optimize GOS yield and under the validated conditions the transgalactosylation activity of P. tsukubaensis resulted in 28.35% (w/w) of GOS yield at 24h, with a production of 73.71 g/L and approximately 50% of lactose hydrolysis, from 26% (w/v) initial lactose concentration. An associated process for biosurfactant/biomass for GOS synthesis from lactose was subsequently proposed. Biosurfactant synthesis by P. tsukubaensis on cassava wastewater was optimized using experimental design on the response of surface tension and biomass concentration. The minimum surface tension and maximum biomass concentration predicted and experimentally confirmed were 26.87 mN/m and 10.50 g/L, respectively. The transgalactosylation activity of P. tsukubaensis biomass at optimized conditions from 40% (w/v) lactose resulted in a GOS production of 73.12 g/L and a yield of 18.28% (w/w) in 24 hours Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Prazeres, Janaina Nicanuzia dos (committee member), Junior, Mario Roberto Marostica (committee member), Santos, Rosangela dos (committee member), Manera, Ana Paula (committee member).

Subjects/Keywords: Lactose; B-galactosidase; Galactooligossacarideos; Prebióticos; Alimentos funcionais; Lactose; B-galactosidase; Galactooligosaccharides; Prebiotics; Functional foods

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

APA (6^th Edition):

Fai, A. E. C. (2011). Produção enzimática de galactooligossacarídeos, a partir da lactose, por Pseudozyma tsukubaensis, Pichia kluyveri e Aspergillus oryzae: Enzymatic galactooligosaccharides production from lactose by Pseudozyma tsukubaensis, Pichia kluyveri and Aspergillus oryzae. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254202

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

Chicago Manual of Style (16^th Edition):

Fai, Ana Elizabeth Cavalcante. “Produção enzimática de galactooligossacarídeos, a partir da lactose, por Pseudozyma tsukubaensis, Pichia kluyveri e Aspergillus oryzae: Enzymatic galactooligosaccharides production from lactose by Pseudozyma tsukubaensis, Pichia kluyveri and Aspergillus oryzae.” 2011. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254202.

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

MLA Handbook (7^th Edition):

Fai, Ana Elizabeth Cavalcante. “Produção enzimática de galactooligossacarídeos, a partir da lactose, por Pseudozyma tsukubaensis, Pichia kluyveri e Aspergillus oryzae: Enzymatic galactooligosaccharides production from lactose by Pseudozyma tsukubaensis, Pichia kluyveri and Aspergillus oryzae.” 2011. Web. 23 Jan 2021.

Vancouver:

Fai AEC. Produção enzimática de galactooligossacarídeos, a partir da lactose, por Pseudozyma tsukubaensis, Pichia kluyveri e Aspergillus oryzae: Enzymatic galactooligosaccharides production from lactose by Pseudozyma tsukubaensis, Pichia kluyveri and Aspergillus oryzae. [Internet] [Thesis]. Universidade Estadual de Campinas; 2011. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254202.

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

Council of Science Editors:

Fai AEC. Produção enzimática de galactooligossacarídeos, a partir da lactose, por Pseudozyma tsukubaensis, Pichia kluyveri e Aspergillus oryzae: Enzymatic galactooligosaccharides production from lactose by Pseudozyma tsukubaensis, Pichia kluyveri and Aspergillus oryzae. [Thesis]. Universidade Estadual de Campinas; 2011. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254202

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

Universidade Estadual de Campinas

19. Morandi Vuolo, Milena, 1984-. Passion fruit (Passiflora edulis) peel flour = effect in oxidative stress of obesity and tumoral cell proliferation = Farinha da casca de maracujá amarelo (Passiflora Edulis): efeito no estresse oxidativo da obesidade e na proliferação de células tumorais: Farinha da casca de maracujá amarelo (Passiflora Edulis) : efeito no estresse oxidativo da obesidade e na proliferação de células tumorais.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325507

► Abstract: Currently, obesity is a world health problem whose incidencemore than doubled between 1980 and 2014. Researches have sought alternatives to minimize this disease, within… (more)

▼ Abstract: Currently, obesity is a world health problem whose incidencemore than doubled between 1980 and 2014. Researches have sought alternatives to minimize this disease, within these alternatives the use of functional foods to prevent obesity and its comorbidities. The passion fruit is a native fruit from Brazil and known worldwide. The process of passion fruit juice production generates a large amount of residues which have been shown to be sources of bioactive compounds and, therefore, possibly able to assist on improvement of some health parameters, such as, oxidative stress, inflammation and its consequent effects. In this sense, the aim of this study was to evaluate the effect of Passiflora edulis peel flour (PEPF) on molecular and physiological mechanisms in the obesity prevention and treatment `in vivo¿, as well as its antiproliferative effect against tumoral cells. PEPF has been evaluated for its proximate composition, total polyphenols, flavonoids and carotenoids.In addition the latest compounds were identificated and quantificated by high performance liquid chromatography. Antioxidant capacity of PEPF was obtained by the methods ORAC, FRAP, DPPH, PSC and CAA. Antiproferative activity of PEPF was also studied, for this purpose tumoral HepG2 cell line were treated with several concentrations of PEPF aqueous ethanol extract and subsequently was measuared the percentage decreased of proliferation in relation to control. To evaluate the effect of PEPF `in vivo¿, male Sprague-Dawley rats were used; the animals were divided into 3 groups (n=8). Control group (C) received normolipidic diet; high fat group (HF) consumed hyperlipidemic diet. The animals were fed on diets with no addition of PEPF for the first 4 weeks. After this period, the HF group received diet with 50% of cellulose replaced by PEPF for six additional weeks, was called HFPF. Lipid peroxidation was assessed in liver, epididymal adipose tissue and serum; activity and expression of antioxidants enzymes in liver; expression of pro-inflammatory proteins in liver and epididymal adipose tissue, as well as concentration of pro-inflammatorycytokines in serum. According to the characterization assays, PEPF is composed of a large amount of dietary fiber, especially pectin, has phenolic compounds, carotenoids and flavonoids, furthermore shows antioxidant capacity and antiproliferative activity in tumoral cells(HepG2). The animals fromHFPF group showed lower weigh gain compared to HF group and lower adipose tissue accumulation, even without differences between energy intake. PEPF consumption by HF group was able to decrease lipid peroxidation in liver and adipose tissue in the animals, there was an increase of antioxidant defense system observed by increase of antioxidant activity enzymes GR, GPx and SOD in liver. Decrease of JNK activation in adipose tissue of HF group fed with PEPF was observed, without levels changes of proinflammatory cytokines in serum. These results suggest that ingestion of PEPF was able to change HF diet effects in the weight gain… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Souza, Jane Cristina de (committee member), Carvalho, João Ernesto (committee member), Junior, Stalislau Bogusz (committee member), Nunes, Wilton Marlindo Santana (committee member).

Subjects/Keywords: Obesidade; Compostos fenólicos; Câncer; Estresse oxidativo; Inflamação; Obesity; Phenolic compounds; Cancer; Oxidative stress; Inflammation

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

APA (6^th Edition):

Morandi Vuolo, Milena, 1. (2016). Passion fruit (Passiflora edulis) peel flour = effect in oxidative stress of obesity and tumoral cell proliferation = Farinha da casca de maracujá amarelo (Passiflora Edulis): efeito no estresse oxidativo da obesidade e na proliferação de células tumorais: Farinha da casca de maracujá amarelo (Passiflora Edulis) : efeito no estresse oxidativo da obesidade e na proliferação de células tumorais. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/325507

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

Chicago Manual of Style (16^th Edition):

Morandi Vuolo, Milena, 1984-. “Passion fruit (Passiflora edulis) peel flour = effect in oxidative stress of obesity and tumoral cell proliferation = Farinha da casca de maracujá amarelo (Passiflora Edulis): efeito no estresse oxidativo da obesidade e na proliferação de células tumorais: Farinha da casca de maracujá amarelo (Passiflora Edulis) : efeito no estresse oxidativo da obesidade e na proliferação de células tumorais.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/325507.

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

MLA Handbook (7^th Edition):

Morandi Vuolo, Milena, 1984-. “Passion fruit (Passiflora edulis) peel flour = effect in oxidative stress of obesity and tumoral cell proliferation = Farinha da casca de maracujá amarelo (Passiflora Edulis): efeito no estresse oxidativo da obesidade e na proliferação de células tumorais: Farinha da casca de maracujá amarelo (Passiflora Edulis) : efeito no estresse oxidativo da obesidade e na proliferação de células tumorais.” 2016. Web. 23 Jan 2021.

Vancouver:

Morandi Vuolo, Milena 1. Passion fruit (Passiflora edulis) peel flour = effect in oxidative stress of obesity and tumoral cell proliferation = Farinha da casca de maracujá amarelo (Passiflora Edulis): efeito no estresse oxidativo da obesidade e na proliferação de células tumorais: Farinha da casca de maracujá amarelo (Passiflora Edulis) : efeito no estresse oxidativo da obesidade e na proliferação de células tumorais. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325507.

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

Council of Science Editors:

Morandi Vuolo, Milena 1. Passion fruit (Passiflora edulis) peel flour = effect in oxidative stress of obesity and tumoral cell proliferation = Farinha da casca de maracujá amarelo (Passiflora Edulis): efeito no estresse oxidativo da obesidade e na proliferação de células tumorais: Farinha da casca de maracujá amarelo (Passiflora Edulis) : efeito no estresse oxidativo da obesidade e na proliferação de células tumorais. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325507

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

Universidade Estadual de Campinas

20. Galvão, Maria Teresa Esteves Lopes, 1963-. Estratégias tecnológicas para redução de sódio em produtos cárneos emulsionados orientadas pela percepção do consumidor = Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception: Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325499

► Abstract: With the growing concern for health and well-being salt consumption began to be investigated and the results showed that its consumption is far above… (more)

▼ Abstract: With the growing concern for health and well-being salt consumption began to be investigated and the results showed that its consumption is far above the limits considered acceptable, generating demands for reducing sodium levels in processed products. In emulsified meat products, sodium reduction is very challenging due to the technological and sensory functions performed by sodium chloride, the main source of sodium. In this scenario, the study aimed to understand how the consumer of processed meat products reacts to the appeal of salt reduction and evaluate, under this approach, different technological routes of sodium chloride reduction. The first study (Chapter 2) revealed that consumers give little importance to the nutritional information in this category of products being the consumer experience the most relevant factor. However, sodium content highlighted in the package is positively evaluated. Among the most important sensory characteristics, tenderness was the one that stood out followed by flavor, reported as well seasoned/spicy. The second study (Chapter 3) explored the perception of hypertensive consumers in relation to products with reduced sodium content (simple sodium reduction). The results indicated the feasibility of sodium reductions up to 37.5% without a negative impact on the overall product quality. Consumers perceived the sodium chloride reduction but valued more the characteristic related to the seasonings on the overall acceptability. Descriptive consumer profiling techniques (flash profile and Check all that apply questions (CATA questions)) were investigated in three studies involving the use of flavor enhancers associated with sodium chloride reduction. In the first study, two meat matrix (bologna and hamburger) containing 50% sodium reduction were investigated (Chapter 4). In the second study a noble frankfurter formulation, prepared only with beef and pork meat and low seasoning level containing 25% and 50% sodium reduction levels was evaluated (Chapter 5). The third study involved the use of salt substitutes and flavor enhancers in a popular sausage matrix, prepared with high level of mechanically deboned poultry meat (Chapter 6). In all studies flavor enhancer did not contribute to compensate the salty taste loss and characteristic flavor, measured both by trained panel and by consumers, indicating that the consumer approach for sensory characterization is a feasible technique to be used in product development. In addition, reduction of up to 50% in the sodium chloride content did not significantly affect the overall quality of the products. Based on the results obtained, it can be concluded that significant reductions of sodium chloride in emulsified meat products in the consumers' perspective proved to be feasible regarding overall quality but two sensory characteristics should be focused: spice flavor and texture, expressed by tenderness and juiciness Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pollonio, Marise Aparecida Rodrigues, 1961- (advisor), Deliza, Rosires (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Tecnologia de Alimentos (nameofprogram), Guimarães, Judite das Graças Lapa (committee member), Cipolli, Katia Maria Vieira Avelar Bittencourt (committee member), Trindade, Marco Antonio (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Redução de sal; Realçadores de sabor; Produtos cárneos; Avaliação sensorial; Consumidores; Salt reduction; Flavor enhancers; Meat Products; Sensory Evaluation; Consumers

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

APA (6^th Edition):

Galvão, Maria Teresa Esteves Lopes, 1. (2016). Estratégias tecnológicas para redução de sódio em produtos cárneos emulsionados orientadas pela percepção do consumidor = Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception: Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/325499

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

Chicago Manual of Style (16^th Edition):

Galvão, Maria Teresa Esteves Lopes, 1963-. “Estratégias tecnológicas para redução de sódio em produtos cárneos emulsionados orientadas pela percepção do consumidor = Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception: Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/325499.

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

MLA Handbook (7^th Edition):

Galvão, Maria Teresa Esteves Lopes, 1963-. “Estratégias tecnológicas para redução de sódio em produtos cárneos emulsionados orientadas pela percepção do consumidor = Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception: Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception.” 2016. Web. 23 Jan 2021.

Vancouver:

Galvão, Maria Teresa Esteves Lopes 1. Estratégias tecnológicas para redução de sódio em produtos cárneos emulsionados orientadas pela percepção do consumidor = Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception: Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325499.

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

Council of Science Editors:

Galvão, Maria Teresa Esteves Lopes 1. Estratégias tecnológicas para redução de sódio em produtos cárneos emulsionados orientadas pela percepção do consumidor = Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception: Technological strategies to reduce sodium content in emulsified meat products driven by consumer perception. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325499

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

Universidade Estadual de Campinas

21. Moura, Carolina Soares de, 1988-. Efeito do consumo das proteínas, peptídeos e aminoácidos do soro do leite nas heat shock proteins (HSPs) e parâmetros relacionados em ratos = Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats: Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325705

► Abstract: The whey proteins (WPC) are known to have functional food characteristics, which may be magnified during digestion. One of the advantages hydrolyzed WPC (WPH)… (more)

▼ Abstract: The whey proteins (WPC) are known to have functional food characteristics, which may be magnified during digestion. One of the advantages hydrolyzed WPC (WPH) is to induce the production of heat shock proteins (HSPs), known to be endogenous proteins, members of a cell-shielding system that promotes cell resistance to adverse conditions to the body. Evidence suggests that the induction of HSPs promotes cytoprotection of muscle fibers, cell survival, preservation of muscle function, muscle damage repair and prevention of thermal and oxidative injury. In a study of our own we proved that PSLH is able to increase the expression of HSP70, hypothesizing that bioactive peptides present in PSLH act as metabolic flags thus explaining many of the positive functions assigned to the hydrolyzate. In addition, it is known that glutamine supplementation stimulates the expression of the HSP system, including during exercise, but the possibility that other amino acids could exert similar effects to those of glutamine has not been explored. The aim of this study was, therefore, to investigate the effect that the protein, some strategic peptides and amino acids, present in the whey hydrolyzate could have on the HSPs (HSP25, HAP60, HSP70, HSP90) and related parameters in rats that were exercised to offset homeostasis. The study was divided in three experiments: in the first, the PSLH was the dietary protein source, the second was a supplementation study with five bioactive peptides (isoleucyl-leucine (Ile-Leu) Leucyl-isoleucine (Leu-Ile), valyl-leucine (Val-Leu) Leucyl-valine (Leu-Val)), and the third with free amino acids: L-Leucine, L-isoleucine, L-valine, L-arginine and L-glutamine. All animals were submitted to acute exercise on a treadmill with the intention of inducing stress and offset homeostasis, except the control group, which remained at rest. The results showed that consumption of WPH increased the expression of HSP90 in both sedentary and exercised animals. However, no changes were caused by exercise or diet in the HSP60 or HSP25. Leu-Val increased HSP90, HSP70 and HSP25 expression in muscle, while Ile-Leu increased muscle and serum HSP70 and HSP60 in muscle. Supplementation with arginine induced HSP70 and HSP90 at the same intensity as glutamine. All amino acids increased HSP60 associated with the exercise, except for valine, but none affected the expression of HSP25. Based on the above data we conclude that while WPH stimulates HSPs and stimulates various factors related to cell preservation in rat muscle, dipeptides Leu-Val and Ile-Leu stood out for stimulating the expression of HSPs and various other parameters, and that arginine may have a protective function, similar to that of glutamine. The data also suggest that the selected peptides and amino acids are responsible for several positive functions attributed to the consumption of hydrolyzed whey protein and especially as an alternative to raise HSPs and mitigate cellular injuries Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Zoppi, Claudio Cesar (committee member), Jackix, Elisa de Almeida (committee member), Junior, Mario Roberto Marostica (committee member), Morato, Priscila Neder (committee member).

Subjects/Keywords: Proteínas do soro do leite; Peptídeos do soro de leite; Hidrolisado de soro de leite; Proteínas de choque térmico; Whey proteins; Peptides from whey protein; Whey protein hydrolysate; Heat shock proteins

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

APA (6^th Edition):

Moura, Carolina Soares de, 1. (2016). Efeito do consumo das proteínas, peptídeos e aminoácidos do soro do leite nas heat shock proteins (HSPs) e parâmetros relacionados em ratos = Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats: Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/325705

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

Chicago Manual of Style (16^th Edition):

Moura, Carolina Soares de, 1988-. “Efeito do consumo das proteínas, peptídeos e aminoácidos do soro do leite nas heat shock proteins (HSPs) e parâmetros relacionados em ratos = Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats: Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/325705.

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

MLA Handbook (7^th Edition):

Moura, Carolina Soares de, 1988-. “Efeito do consumo das proteínas, peptídeos e aminoácidos do soro do leite nas heat shock proteins (HSPs) e parâmetros relacionados em ratos = Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats: Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats.” 2016. Web. 23 Jan 2021.

Vancouver:

Moura, Carolina Soares de 1. Efeito do consumo das proteínas, peptídeos e aminoácidos do soro do leite nas heat shock proteins (HSPs) e parâmetros relacionados em ratos = Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats: Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325705.

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

Council of Science Editors:

Moura, Carolina Soares de 1. Efeito do consumo das proteínas, peptídeos e aminoácidos do soro do leite nas heat shock proteins (HSPs) e parâmetros relacionados em ratos = Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats: Effect of the intake of whey proteins, their peptides and amino acids on the heat shock proteins (HSPs) and health related parameters in rats. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325705

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

Universidade Estadual de Campinas

22. Molina, Gustavo, 1983-. Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos: Produção biotecnológica de compostos de aroma por biotransformação de terpenos.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254207

► Abstract: This work aimed to study the biotechnological production of aroma compounds from the biotransformation of terpenes, analyzing potential biocatalysts, biochemical processes and optimization of… (more)

▼ Abstract: This work aimed to study the biotechnological production of aroma compounds from the biotransformation of terpenes, analyzing potential biocatalysts, biochemical processes and optimization of process conditions involved in the production of natural flavors for industrial applications. Initially, the practical work was directed to a series of studies with the fungal strain Fusarium oxysporum 152B, aiming to enhance the knowledge obtained in recent advances achieved by our research group in the characterization and optimization of the biotransformation of R-(+)-limonene into ?-terpineol. Thus, the results were promising, showing the great potential and versatility of this fungus to the specific area, and this biocatalyst was able to produce new metabolites from substrates S-(?)-limonene, ?-pinene, ?-terpinene and linalool. In the sequence, this study aimed at assessing the bioconversion of S-(?)-limonene into limonene-1,2-diol in greater detail. Thus, chapters 3, 4 and 5 were designed to a better characterization of this pathway. The production of this compound under non-optimized conditions, reached 1.2 gL-1, and the continuation of this pathway has been detected when this product was subsequently metabolized to 1-hydroxy-2-oxolimonene, suggesting that the fungus Fusarium oxysporum 152B might have a limonene degradation pathway only recently discovered. The practical work also conducted an extensive optimization of the production of limonene-1,2-diol by means of a sequential strategy. Based on statistical analyzes, the production of this compound from the bioconversion of S-(?)-limonene by the fungus Fusarium oxysporum 152B reached 3.7 gL-1, using pH 6.5, 5 gL-1 of substrate at 28 ° C and 250 rpm agitation. Moreover, this is the first description of the use of agroindustrial residue known as cassava wastewater, for the production of this fungal biomass, as well as one of the highest concentration of biotechnological limonene-1,2-diol reported in the specific literature. In addition, the research conducted aimed to perform a series of comparisons between practical conditions involved in the biotransformation of R-(+)-limonene into ?-terpineol, and the bioconversion of S-(?)-limonene into limonene-1,2-diol, for the same strain. Additionally, this is the first study that reported the ultrastructural differences along the bioconversion process of these substrates by means of scanning and transmission electron microscopy. Finally, this work evaluated the optimization of the production of ?-terpineol from the biotransformation of limonene using the biocatalyst recognized as Sphingobium sp. After the practical work and statistical analysis, it was observed that the best conditions for developing this process were pH 7.0, concentration of limonene 350 g L-1, agitation at 200 rpm and 28 °C. Accordingly, the production of the monoterpe alcohol reached 500 g.L-1, which can be considered as the highest concentration of ?-terpineol already reported in the literature for biotechnological processes. Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Junior, Mario Roberto Marostica (committee member), Sato, Helia Harumi (committee member), Dionísio, Ana Paula (committee member), Carvalho, Daniele Souza de (committee member).

Subjects/Keywords: Bioaromas; Aroma; Monoterpenos; Biotransformação; Bioaromas; Aroma; Monoterpenes; Biotransformation

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

APA (6^th Edition):

Molina, Gustavo, 1. (2014). Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos: Produção biotecnológica de compostos de aroma por biotransformação de terpenos. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254207

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

Chicago Manual of Style (16^th Edition):

Molina, Gustavo, 1983-. “Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos: Produção biotecnológica de compostos de aroma por biotransformação de terpenos.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254207.

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

MLA Handbook (7^th Edition):

Molina, Gustavo, 1983-. “Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos: Produção biotecnológica de compostos de aroma por biotransformação de terpenos.” 2014. Web. 23 Jan 2021.

Vancouver:

Molina, Gustavo 1. Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos: Produção biotecnológica de compostos de aroma por biotransformação de terpenos. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254207.

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

Council of Science Editors:

Molina, Gustavo 1. Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos: Produção biotecnológica de compostos de aroma por biotransformação de terpenos. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254207

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

Universidade Estadual de Campinas

23. Medeiros, Caroline Opolski, 1986-. Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado: Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256228

► Abstract: Fast food restaurants stand out amongst the food service options for eating meals away from home. However, the food served in these establishments could… (more)

▼ Abstract: Fast food restaurants stand out amongst the food service options for eating meals away from home. However, the food served in these establishments could be associated with a low nutritional quality and high caloric value, resulting in a concern for the health of the consumers, mostly young people. As a response to world tendency, many fast food establishments are now including healthier options in their menus. However, investigations analyzing the factors influencing the buying decision of these healthy foods in such establishments are scarce. Thus the objective of the present survey was to analyze and determine the psychosocial predictors of the behavioral intention to consume raw salads for lunch in fast food restaurants using an extension of the Theory of Planned Behavior (TPB), applying a questionnaire with satisfactory validity and reliability indicators. Initially a qualitative survey was carried out using a self-responding questionnaire to determine salient beliefs amongst high-school students in the city of Campinas, SP, Brazil. The replies were then transcribed in order to analyze their content. Prominent modal salient beliefs are considered as being those mentioned with greater frequency, reaching at least 75% of the total number of citations. The beliefs were identified for 25 students of both genders aged between 14 and 16. A questionnaire was elaborated based on modal salient beliefs, a review of the literature, a meeting with 5 specialists in the use of TPB, validation of the content and a pre-test. The constructs making up the survey instrument were: behavioral beliefs, normative beliefs, control beliefs, attitude, subjective norms, perceived behavioral control, intention, descriptive norms and habits. The survey was carried out in the cities of Campinas and Limeira, both in the State of São Paulo, Brazil, and included 323 high school students who frequented fast food restaurants. A data bank was constructed using the Predictive Analytics Software 18.0, and the data analyzed using the LISREL 8.80 and XLSTAT 2013 software. Descriptive analyses were carried out, and parametric and non-parametric tests used to compare the means and correlations. The ?-Cronbach coefficients, item-total correlations and inter-item correlations were estimated to evaluate the items related to the constructs. An exploratory and confirmatory factorial analysis was carried out considering the structural equation modeling technique to evaluate the unidimensionality of each construct. Structural equation modeling was also used to evaluate five distinct integrated structural models. The reliability of the instrument was evaluated from its internal consistency by way of the ?-Cronbach coefficient and by the temporal stability determined by the test-retest technique. The average age of the participants was 15.6 years old, 51.4% were female and 70% were in their first year of high school. The majority of the students ate meals away from home three or more times a week (83.9%), although eating in fast food restaurants was… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Salay, Elisabete, 1960- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Enes, Carla Cristina (committee member), Oliveira, Julicristie Machado de (committee member), Rodrigues, Katia Regina Martini (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Comportamento alimentar; Estudantes; Serviço de alimentação; Hortaliças; Feeding behavior; Students; Food service; Vegetables

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

APA (6^th Edition):

Medeiros, Caroline Opolski, 1. (2014). Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado: Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256228

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

Chicago Manual of Style (16^th Edition):

Medeiros, Caroline Opolski, 1986-. “Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado: Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256228.

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

MLA Handbook (7^th Edition):

Medeiros, Caroline Opolski, 1986-. “Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado: Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior.” 2014. Web. 23 Jan 2021.

Vancouver:

Medeiros, Caroline Opolski 1. Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado: Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256228.

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

Council of Science Editors:

Medeiros, Caroline Opolski 1. Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado: Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256228

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

Universidade Estadual de Campinas

24. Morais, Elisa Carvalho de, 1985-. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

► Abstract: Dairy desserts are widely consumed products worldwide and are now established as an integral part of many modern diets. The growing consumer demand for… (more)

▼ Abstract: Dairy desserts are widely consumed products worldwide and are now established as an integral part of many modern diets. The growing consumer demand for food products with added value encourage the study of prebiotics and sweeteners addition. In the first part of this study, which evaluated the effects of prebiotics and gums incorporation on chocolate dairy desserts, the addition of 7.5% (wt/wt) prebiotics (inulin:fructooligosaccharides, 1:1) and 0.2% (wt/wt) gums (guar:xantham, 2:1) was considered as optimal by consumers, according to a model provided by response surface methodology (RSM). In the second study, the ideal sweetness analysis revealed that 8.0% (wt/wt) was the ideal concentration of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power with respect to the prebiotic chocolate dairy dessert containing 8.0% of sucrose, followed by sucralose, aspartame and stevia. In the third part, the attributes of appearance, aroma, flavor, texture and overall liking were evaluated by 120 consumers using a 9-point hedonic scale. A three-way internal preference map was obtained by parallel factor analysis (PARAFAC). A principal component analysis (PCA) was also discussed and compared to PARAFAC. A physical characterization of chocolate dairy dessert samples was determined by texture profile analysis and color measurements. The integral sample was characterized by firmness and gumminess and was lighter colored than the others with prebiotic and sweetener agents. The fourth study analyzed the quality of chocolate dairy desserts by the multiple time-intensity (TI) analysis and temporal dominance of sensations (TDS). TI analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame, and the integral one had a higher intensity of chocolate flavor. In TDS analysis the replacement of sucrose by the sweeteners sucralose and aspartame presented a temporal profile similar to the one. In the fifth study the six creamy chocolate dairy desserts were evaluated by 14 trained panelists using the methodology of Quantitative Descriptive Analysis. Assessors identified 20 descriptor terms for appearance, aroma, flavor and texture. Samples differed significantly (p?0.05) in 14 attributes. Chemical composition analyses were also performed in order to evaluate the overall properties of dairy desserts. The samples with sweeteners were defined as diet, being no added sugar, and light in calories and fat content. And in the sixth study, the influence of the functional property and diet/light claims on acceptance of creamy dairy desserts of chocolate flavor was evaluated by consumers. Consumers rated the claims differently Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Bolini, Helena Maria André, 1961- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Cruz, Adriano Gomes da (committee member), Palazzo, Alessandra Bugatte (committee member), Dutra, Mariana Borges de Lima (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Avaliação sensorial; Adoçantes; Prebióticos; Chocolate; Sensory evaluation; Sweeteners; Prebiotics; Chocolate

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

APA (6^th Edition):

Morais, Elisa Carvalho de, 1. (2014). Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

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

Chicago Manual of Style (16^th Edition):

Morais, Elisa Carvalho de, 1985-. “Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253.

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

MLA Handbook (7^th Edition):

Morais, Elisa Carvalho de, 1985-. “Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners.” 2014. Web. 23 Jan 2021.

Vancouver:

Morais, Elisa Carvalho de 1. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253.

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

Council of Science Editors:

Morais, Elisa Carvalho de 1. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

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

Universidade Estadual de Campinas

25. Uenojo, Mariana. Biotransformação de beta-caroteno para produção de compostos de aromas noroisoprenoides: Biotransformation of beta-carotene for the production of noroisoprenoid-aroma compounds.

Degree: 2008, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256704

► Abstract: Carotenoids are important constituents of foods. Due to their color and the fact that their degradation leads to the production of aroma compounds, they… (more)

▼ Abstract: Carotenoids are important constituents of foods. Due to their color and the fact that their degradation leads to the production of aroma compounds, they play a role in the sensorial properties of foods products. Natural volatile compounds derived from carotenoids are widely distributed. Due to their often low flavor thresholds, many of them are highly potent aroma compounds of great interest for the flavor and fragrance industries. The occurrence of noroisoprenoids in natural sources is restricted to trace amounts and extraction has turned out to be costly. Thus, biotechnological processes have been used. Several compounds with aroma properties have been isolated as result of microbial transformations. Examples are the flowery smelling C13-compounds b-ionone and b-damascenone responsible for the fragrance of some flowers, constituting an essential part of tea, roses, tobacco aromas and fruit as grapes, quince, star fruit and tomato. In this work, 343 microorganisms previously isolated with potential to biotransformation b-carotene presented in the culture medium were selected by plate method; 84 microorganisms presented capacity to produce aroma compounds and 15 strains were selected according to a non-trained panel listing to produce b-carotene derived aroma compounds. b-Ionone, b-damascone, and pseudoionone were detected. The b-ionone was the major compound; it was produced by strains CS1 and CS13 in the highest concentrations at 120 hour-fermentation when cultured in medium without pre-inoculation and the strain CF9 was the main producer of b-ionone in the medium with pre-inoculation at 24 hour-fermentation. Other compounds as 1,1,6-trimethyl-1,2,3,4-tetrahydronaphthalen (TTN) and irregular terpenoids apparently derived from the central part of the carotenoid chain, were detected Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Clark, Colin (committee member), Yamaguchi, Margarida Masami (committee member), Fleuri, Luciana Francisco (committee member), Junior, Mario Roberto Marostica (committee member), Macedo, Gabriela Alves (committee member).

Subjects/Keywords: Biotransformação; Carotenóides; Beta-caroteno; Aroma; Cromatografia de gás; Biotransformation; Carotenoids; Beta-carotene; Gas chromatography

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

APA (6^th Edition):

Uenojo, M. (2008). Biotransformação de beta-caroteno para produção de compostos de aromas noroisoprenoides: Biotransformation of beta-carotene for the production of noroisoprenoid-aroma compounds. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256704

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

Chicago Manual of Style (16^th Edition):

Uenojo, Mariana. “Biotransformação de beta-caroteno para produção de compostos de aromas noroisoprenoides: Biotransformation of beta-carotene for the production of noroisoprenoid-aroma compounds.” 2008. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256704.

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

MLA Handbook (7^th Edition):

Uenojo, Mariana. “Biotransformação de beta-caroteno para produção de compostos de aromas noroisoprenoides: Biotransformation of beta-carotene for the production of noroisoprenoid-aroma compounds.” 2008. Web. 23 Jan 2021.

Vancouver:

Uenojo M. Biotransformação de beta-caroteno para produção de compostos de aromas noroisoprenoides: Biotransformation of beta-carotene for the production of noroisoprenoid-aroma compounds. [Internet] [Thesis]. Universidade Estadual de Campinas; 2008. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256704.

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

Council of Science Editors:

Uenojo M. Biotransformação de beta-caroteno para produção de compostos de aromas noroisoprenoides: Biotransformation of beta-carotene for the production of noroisoprenoid-aroma compounds. [Thesis]. Universidade Estadual de Campinas; 2008. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256704

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

Universidade Estadual de Campinas

26. Brito, Carlos Alexandre Koguishi de. Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners.

Degree: 2009, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227

► Abstract: Industries are investing even more in the development of low-calorie foods because of the changing of consumer market that are looking for foods that… (more)

▼ Abstract: Industries are investing even more in the development of low-calorie foods because of the changing of consumer market that are looking for foods that are able to promote health and prevent diseases. One of these researches is the use of non-caloric sweeteners, which are similar to sucrose but with low calorie or without calories. The aim of this work was to evaluate the sensorial profile of different sweetners in guava nectar. The sweeteners used were aspartame, sucralose, mixture of ciclamate/saccharin 2:1, stevia (Stevia rebaudiana (Bert.) Bertoni), acesulfame-K and sucrose. The ideal sweetness of sucrose concentration was of 9.6%. The sensorial profile of six samples guava nectar was determined by quantitative descriptive analysis (QDA), nineteen descriptors were devised showing similarities and differences among the samples. The Principal Component Analysis (PCA) suggested that samples sweetened with sucrose, sucralose, ciclamate/saccharin 2:1, acessulfame-K and aspartame presented a sensorial profile similar to sucrose in guava nectar. The sample with stevia showed a different behavior in sweet taste, bitter taste, superior sweetness and bitterness aftertaste, grass aroma and flavour characteristic. Temporal characteristics of sweetness, bitterness and fruitiness measured by Time-Intensity (TI) indicated that aspartame presented a fruit stimuli that persisted for a long period, suggesting a potentialization of this atribute by this sweetner in guava nectar. Sensorial behavior of aspartame was similar to that of sucrose. Acceptance test with 120 judges was applied using a non structured hedonic scale to evaluate the samples according to their appearance, aroma, flavour, texture and overall impression. ANOVA, Tukey test and the Internal Preference Map (MDPREF) were used to evaluate the obtained data. ANOVA results showed that the samples sweetened with sucrose, ciclamate/saccharin 2:1, aspartame and sucralose presented the highest acceptance (p£0,05) with scores near 5.0 in the hedonic scale. The sample with stevia had the lowest acceptance, especially for flavour. The MDPREF confirmed ANOVA results, indicating a higher consumer preference for the samples of guava nectar sweetened with sucrose and aspartame. Samples were submitted to instrumental and physical chemistry analysis. All the samples presented total sugar content with 50% less than described in legislation, low content of soluble solids and reduced ascorbic acid content, except the sample sweetened with sucrose. Colour analysis demonstrated a color variation from red to red orange. Because of the importance of antioxidants compounds present in guava, analysis of acid ascorbic, phenolics and lycopene content were conducted and the antioxidant capacity was analyzed by DPPH and ABTS .+ methods. Ascorbic acid and phenolics were the major contributors to antioxidant activity in guava juice and nectar Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Bolini, Helena Maria André, 1961- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Sato, Helia Harumi (committee member), Alves, Gisele Leticia (committee member), Cavallini, Daniela Cardoso Umbelino (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Goiaba; Edulcorantes; Perfil sensorial; Guava; Sweetener; Sensory profile

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

APA (6^th Edition):

Brito, C. A. K. d. (2009). Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227

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

Chicago Manual of Style (16^th Edition):

Brito, Carlos Alexandre Koguishi de. “Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners.” 2009. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227.

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

MLA Handbook (7^th Edition):

Brito, Carlos Alexandre Koguishi de. “Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners.” 2009. Web. 23 Jan 2021.

Vancouver:

Brito CAKd. Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners. [Internet] [Thesis]. Universidade Estadual de Campinas; 2009. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227.

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

Council of Science Editors:

Brito CAKd. Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners. [Thesis]. Universidade Estadual de Campinas; 2009. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227

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

Universidade Estadual de Campinas

27. Quadros, Cedenir Pereira de. Estudo do potencial de aplicação industrial de uma mistura composta de lipase alcalina de Fusarium oxysporum e biossurfatante de Bacillus subtilis: Study of the industrial application potential of a mixture composed of an alkaline lipase from Fusarium oxysporum and biossurfactant from Bacillus subtilis.

Degree: 2009, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256670

► Abstract: Within the perspective of becoming an alternative to products already used in the industry, this study proposed an unprecedented and original mixture consisting of… (more)

▼ Abstract: Within the perspective of becoming an alternative to products already used in the industry, this study proposed an unprecedented and original mixture consisting of na alkaline lipase (AL) from Fusarium oxysporum and a biosurfactant (BS) from Bacillus subtilis, which will be called AL/BS mix. The aim of this mixture was to remove fatty residues from cotton fabrics and stainless steel surfaces, as well as to remove biofilms of undesirable microorganisms on rigid surface to food industry. Firstly, the AL/BS mix was submitted to a characterization to verify the preservation of each compound individual properties when submitted to different physical and chemical treatments. The AL kept its enzymatic activity in the presence of 0.0001 to 0.01% of biosurfactant. The tensoactive agent, in the AL/BS mix, kept its characteristic of reducing the superficial tension of aqueous solutions to values around 30 mN.m-1. When submitted to temperature (-4 to 30ºC for 24 h) and pH (6 to 10 for 48 h) variations, the AL/BS mix proved quite stable in its properties, showing a behavior very similar to the ones found in literature. The BS critical micelle concentration (CMC) did not change in AL presence. The mix did not lose its characteristics in the presence of several inorganic salts (except CuSO4 for AL and Fe3+ for BS), oxidizing, reducing, chelating and food preservative compounds. Apart from that, the AL/BS mix also proved an excellent emulsifying agent in the presence of several hydrocarbons and vegetable oils, showing emulsifying index around 60% after 24 h (EI24). Subsequently, the AL proved more stable in the presence of 0.1% BS (98% residual activity) than the tested synthetic surfactant, in the same concentrations. Next, the ability of the AL/BS mix to remove olive oil from cotton fabric in a solution was evaluated. The 0.5 mg.mL-1 AL managed to remove 48% of the oil from cotton fabrics and 3 mg.mL-1BS managed to remove approximately 50%. The presence of 3 mg.mL-1 BS in the system which contained 0.5 mg.mL-1 AL increased the olive oil removal by 10%, showing a synergy effect in the mixture. Apart from that, AL/BS mix had a similar performance to sodium linear alkyl benzene sulphonate (LAS) and sodium dodecyl sulphate (SDS) surfactants. Rigid stainless steel surfaces were covered with different types of fatty materials, such as pork fat, chicken fat, butter and whipped cream, to simulate situations existing in meat and dairy industries. The presence of BS and AL/BS mix, generally speaking, improved the fat removal from plates in pace with the increase of compounds concentration. The AL/BS mix improved the removal of pork and chicken fat, and whipped cream in 30, 35.1 and 29% respectively. Butter was the fat least influenced by detergents. Surfactant SDS concentration at 1.5% was used as detergent standard. This testing showed efficiency, sensitivity and it can be used to develop new formulations. The anti-microbial activity of AL/BS mix was carried out by minimum inhibitory concentration (MIC) quantitative assays. Among… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pastore, Glaucia Maria, 1953- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Zanin, Gisella Maria (committee member), Prazeres, Janaina Nicanuzia dos (committee member), Snow, Jane Gonçalves Menegaldo (committee member), Fleuri, Luciana Francisco (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Óleos e gorduras - Remoção; Concentração minima inibitoria; Aço inoxidável; Estabilidade enzimatica; Tecidos de algodão; Oil removal; Minimum inhibitory concentration; Stainless steel; Enzymatic stability; Cotton fabrics

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

APA (6^th Edition):

Quadros, C. P. d. (2009). Estudo do potencial de aplicação industrial de uma mistura composta de lipase alcalina de Fusarium oxysporum e biossurfatante de Bacillus subtilis: Study of the industrial application potential of a mixture composed of an alkaline lipase from Fusarium oxysporum and biossurfactant from Bacillus subtilis. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256670

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

Chicago Manual of Style (16^th Edition):

Quadros, Cedenir Pereira de. “Estudo do potencial de aplicação industrial de uma mistura composta de lipase alcalina de Fusarium oxysporum e biossurfatante de Bacillus subtilis: Study of the industrial application potential of a mixture composed of an alkaline lipase from Fusarium oxysporum and biossurfactant from Bacillus subtilis.” 2009. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256670.

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

MLA Handbook (7^th Edition):

Quadros, Cedenir Pereira de. “Estudo do potencial de aplicação industrial de uma mistura composta de lipase alcalina de Fusarium oxysporum e biossurfatante de Bacillus subtilis: Study of the industrial application potential of a mixture composed of an alkaline lipase from Fusarium oxysporum and biossurfactant from Bacillus subtilis.” 2009. Web. 23 Jan 2021.

Vancouver:

Quadros CPd. Estudo do potencial de aplicação industrial de uma mistura composta de lipase alcalina de Fusarium oxysporum e biossurfatante de Bacillus subtilis: Study of the industrial application potential of a mixture composed of an alkaline lipase from Fusarium oxysporum and biossurfactant from Bacillus subtilis. [Internet] [Thesis]. Universidade Estadual de Campinas; 2009. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256670.

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

Council of Science Editors:

Quadros CPd. Estudo do potencial de aplicação industrial de uma mistura composta de lipase alcalina de Fusarium oxysporum e biossurfatante de Bacillus subtilis: Study of the industrial application potential of a mixture composed of an alkaline lipase from Fusarium oxysporum and biossurfactant from Bacillus subtilis. [Thesis]. Universidade Estadual de Campinas; 2009. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256670

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

Universidade Estadual de Campinas

28. Bleil, Rozane Aparecida Toso. Estado nutricional e praticas alimentares de adolescentes matriculados em escolas publicas de municipio do oeste paranaense: Nutritional status and nourishing practices of adolescents enrolled in public schools in a western municipal district.

Degree: 2009, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256210

► Abstract: In adolescents, the inadequate nutritional habits can result in many diseases. During this phase, it is necessary to understand the changes associated to the… (more)

▼ Abstract: In adolescents, the inadequate nutritional habits can result in many diseases. During this phase, it is necessary to understand the changes associated to the adolescents' nutritional profile, in order to propose strategies of effective actions as well as improve their health. This study aimed at evaluating the nutritional status and food intake practices in adolescents from a western city of Paraná State. It was also analyzed the group's adhesion on the National School Meal Program (NSMP). The study was performed in 2004, with 167 adolescents from 10 to 18 years old, all enrolled on public schools in the city of Toledo, PR. Data as socioeconomic, anthropometric, food intake, corporeal perception, pubertal development, physical activity and information concerning meal distribution on the school units were collected. In order to analyze the students' nutritional status, it was applied the Body Mass Index (BMI) and to evaluate the food intake consume, the 24-hour diet recall. It was also used the qui-square test to verify any association between the nutritional status and its variables: gender, family income, sexual maturity, physical activity and nutrients intake. The analysis of variance and the Tukey test were done to verify the association between food intake and nutritional status, while the t-student test compared nutrients intake with the recommendation to detect possible differences on the self-reported and measures taken of weight, height and BMI. To evaluate the relation between the self-reported and measures taken, it was determined the Pearson intra-class correlation coefficient, according to the age group and gender. The analyses concerning NSMP adhesion were based on the Effective Assistance Index (EAI) and the school meal consumption frequency. The approval was measured by the facial hedonic method. In order to evaluate the factors that can interfere on the program adhesion, the following items were analyzed: food preparation type, place, temperature, time determined to the food intake and the utensils used on the school meals. It was chosen a significance level of 5% for all the analyses. The cholesterol intake was high for the girls' group, with low weight and the fiber intake was low in the overweight group in both gender. Calcium and vitamin A consumption was considered significantly bellow the recommended. No significant differences were observed between the variables age and gender regarding measures of weight, height and BMI, measured and self-reported. The results showed a significant adhesion of the students to NSMP and, among the factors that interfere on the program adhesion, there are some preparations in the menu which should be reviewed. The self-reported measures, mainly tallness, must be used with caution during the nutritional status evaluation in adolescents. Improvements can be incorporated to the NSMP in order to intensify the students' adhesion to the program. This research proposes a deeper commitment by the public executives to implement some strategies, highlighting… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Salay, Elisabete, 1960- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Boog, Maria Cristina Faber (committee member), Junior, Mario Roberto Marostica (committee member), Rodrigues, Katia Regina Martini (committee member), Souza, Sonia Buongermino de (committee member).

Subjects/Keywords: Adolescentes; Merenda escolar; Alimentos - Consumo; Estatura; Estado nutricional; Peso corporal; Adolescents; School meals; Food consumption; Body height; Nutrirional status; Body weight

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

APA (6^th Edition):

Bleil, R. A. T. (2009). Estado nutricional e praticas alimentares de adolescentes matriculados em escolas publicas de municipio do oeste paranaense: Nutritional status and nourishing practices of adolescents enrolled in public schools in a western municipal district. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256210

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

Chicago Manual of Style (16^th Edition):

Bleil, Rozane Aparecida Toso. “Estado nutricional e praticas alimentares de adolescentes matriculados em escolas publicas de municipio do oeste paranaense: Nutritional status and nourishing practices of adolescents enrolled in public schools in a western municipal district.” 2009. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256210.

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

MLA Handbook (7^th Edition):

Bleil, Rozane Aparecida Toso. “Estado nutricional e praticas alimentares de adolescentes matriculados em escolas publicas de municipio do oeste paranaense: Nutritional status and nourishing practices of adolescents enrolled in public schools in a western municipal district.” 2009. Web. 23 Jan 2021.

Vancouver:

Bleil RAT. Estado nutricional e praticas alimentares de adolescentes matriculados em escolas publicas de municipio do oeste paranaense: Nutritional status and nourishing practices of adolescents enrolled in public schools in a western municipal district. [Internet] [Thesis]. Universidade Estadual de Campinas; 2009. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256210.

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

Council of Science Editors:

Bleil RAT. Estado nutricional e praticas alimentares de adolescentes matriculados em escolas publicas de municipio do oeste paranaense: Nutritional status and nourishing practices of adolescents enrolled in public schools in a western municipal district. [Thesis]. Universidade Estadual de Campinas; 2009. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256210

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

Universidade Estadual de Campinas

29. Netto, Claudia Cardoso. Avaliação das caracteristicas morfologicas e dos marcadores bioquimicos relacionados a homeostase do tecido osseo de ratas idosas suplementadas com diferentes tipos de prebioticos: Evaluation of the morphologic characteristics and biochemistry biomakers related with bone tissue homeostasis of aged female rats suplemented with different kinds of prebiotics.

Degree: 2009, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255053

► Abstract: Prebiotics are non-digestible oligosaccharides (NDO) selectively fermented by intestinal bacteria that are bifidogenic agents with health benefit on the host associated. The carbon atoms… (more)

▼ Abstract: Prebiotics are non-digestible oligosaccharides (NDO) selectively fermented by intestinal bacteria that are bifidogenic agents with health benefit on the host associated. The carbon atoms of the fermented hexosyl moiety are recovered in the short-chain fatty acids (SCFA) and once absorbed, they are metabolized by cells of cecocolonic epithelium, liver cells and muscle cells. The primary interest in SCFA has been related with colonic function as a result of their uptake and metabolism by colonocytes, specifically butyrate. Although, SCFA are also described with other benefits properties as improving intestinal mineral absorption and consequently reducing bone loss. As bone loss during later life is a physiologic mechanism, the objective of this study was to evaluate if different kinds of prebiotics attenuate age related bone loss in female rats. Old female rats (10 month-old) were treated with different kinds of prebiotics (Fructooligosaccharides, Inulin and Galactooligosaccharides). Femur and mandible bone mass was measured using dual-energy X-ray absorptiometry. Femur quality was examined using morphometry and diaphysis biomechanic properties (proportional limit, rupture limit, resilience, rigidy and tenacity) using three-point bending. Histomorphometry static parameters and scanning electron microscopy images were taken on tibiae methaphysis cancellous bone. The biochemical assays were serum parathyroid hormone (PTH), osteocalcin (OC), osteoprotegerin (OPG), receptor activator for nuclear factor ?appa B ligand (RANk-L), C-terminal peptides of type I collagen (CTXI), alkaline phosphate activity (ALP) and total calcium. All data were analyzed by twoway ANOVA (p<0,05) using GraphPad software version 6.0 and the significant differences were determined with Tukey¿s test or Student t-test. All the protocol experimental designs were approved by Animal Experimental Ethics Committee of the University of Campinas. Our experimental were taken with aged female Wistar rats that showed a satisfactory model to evaluate age related changes on bone metabolism as well as to study osteoporosis and their mechanisms. The consumption of prebiotics preserved bone mass and reduced bone turnover. Despite our prebiotics results had been positive, more studies are required to establish mechanisms of action Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Maróstica Junior, Mário Roberto, 1980- (advisor), Junior, Mario Roberto Marostica (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Bolini, Helena Maria André (committee member), Pastore, Glaucia Maria (committee member), Farfan, Jaime Amaya (committee member), Santos, Lilia Zago F. (committee member), Roesler, Roberta (committee member).

Subjects/Keywords: Prebióticos; Galactooligossacarideos; Metabolismo osseo; Menopausa; Galactooligosaccharides; Prebiotics; Bone metabolism; Menopause

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

APA (6^th Edition):

Netto, C. C. (2009). Avaliação das caracteristicas morfologicas e dos marcadores bioquimicos relacionados a homeostase do tecido osseo de ratas idosas suplementadas com diferentes tipos de prebioticos: Evaluation of the morphologic characteristics and biochemistry biomakers related with bone tissue homeostasis of aged female rats suplemented with different kinds of prebiotics. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255053

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

Chicago Manual of Style (16^th Edition):

Netto, Claudia Cardoso. “Avaliação das caracteristicas morfologicas e dos marcadores bioquimicos relacionados a homeostase do tecido osseo de ratas idosas suplementadas com diferentes tipos de prebioticos: Evaluation of the morphologic characteristics and biochemistry biomakers related with bone tissue homeostasis of aged female rats suplemented with different kinds of prebiotics.” 2009. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255053.

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

MLA Handbook (7^th Edition):

Netto, Claudia Cardoso. “Avaliação das caracteristicas morfologicas e dos marcadores bioquimicos relacionados a homeostase do tecido osseo de ratas idosas suplementadas com diferentes tipos de prebioticos: Evaluation of the morphologic characteristics and biochemistry biomakers related with bone tissue homeostasis of aged female rats suplemented with different kinds of prebiotics.” 2009. Web. 23 Jan 2021.

Vancouver:

Netto CC. Avaliação das caracteristicas morfologicas e dos marcadores bioquimicos relacionados a homeostase do tecido osseo de ratas idosas suplementadas com diferentes tipos de prebioticos: Evaluation of the morphologic characteristics and biochemistry biomakers related with bone tissue homeostasis of aged female rats suplemented with different kinds of prebiotics. [Internet] [Thesis]. Universidade Estadual de Campinas; 2009. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255053.

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

Council of Science Editors:

Netto CC. Avaliação das caracteristicas morfologicas e dos marcadores bioquimicos relacionados a homeostase do tecido osseo de ratas idosas suplementadas com diferentes tipos de prebioticos: Evaluation of the morphologic characteristics and biochemistry biomakers related with bone tissue homeostasis of aged female rats suplemented with different kinds of prebiotics. [Thesis]. Universidade Estadual de Campinas; 2009. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255053

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

Universidade Estadual de Campinas

30. Costa, Giovana Ermetice de Almeida. Comparação dos efeitos nutricionais, bioquimicos e fisiologicos decorrentes do consumo de proteinas do leite por ratos sedentarios e treinados: Comparison of the nutritional, biochemical and physiological effects due to milk protein consumption by sedentary and trained rats.

Degree: 2010, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254469

► Abstract: Endurance exercise leads to many physiological responses, as changes in the blood cells and enzymatic activity. Food resources are often used to improve the… (more)

▼ Abstract: Endurance exercise leads to many physiological responses, as changes in the blood cells and enzymatic activity. Food resources are often used to improve the sport performance and diminish injuries caused by exercise. The type and form of protein are determinant of the effects that they can provide. Milk whey proteins (MWP) are sources of indispensable amino acids, among them the branched-chain amino acids are involved in protein synthesis signaling and energetic metabolism, and sulfur ones point out in order to be precursors for glutathione formation. This work was conducted with the objective of verifying the effects of consuming diets containing MWP, in intact or pre-hydrolyzed forms over performance, body composition, biochemical and hematological parameters in rats undergoing a treadmill exercise. Male animals, segregated into two groups according to the practice (trained) or not (sedentary) of exercise, were used. They were subsegregated into three groups regarding the type of protein in the diet (AIN-93M): casein (control), and intact or pre-hydrolyzed MWP as the only source of protein, for a total of 6 groups. Active rats run 5 d/wk, during nine consecutive weeks, following a progressive time and speed protocol. The performance of the animals increased for all groups along the experiment and weight evolution remained similar independent of the diet and exercise. Hematological and biochemical results showed that training had a diminishing effect over the analyzed parameters without specific interference of the diet, except for total glutathione concentration in erythrocytes that was significantly higher in the sedentary animals that consumed intact MWP. Carcass chemical composition revealed a decreased lipid profile in trained animals compared to sedentary, with statistical significance only related to the groups that received MWP showing a positive dependence from the combined action of diet and exercise. Analyses of organ weight data suggest a possible influence of MWP upon liver and pancreas, but weight and length of femurs did not show to be changed either by diet or exercise. Thus, it was concluded that outcomes obtained in this study are mostly due to training, and that MWP at the level offered in the diet (12%), even in different physical-chemical forms, did not cause significant hematological and biochemical variation when analyzed, respectively, 24 hours after the last training session and 48 hours from the final performance test. It should be noted, however, the antioxidant potential of these proteins by increased intracellular glutathione Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Santos, Lilia Zago Ferreira dos (committee member), Silva, Luciano Bruno de Carvalho (committee member), Junior, Mario Roberto Marostica (committee member), Hohl, Rodrigo (committee member).

Subjects/Keywords: Atividade física; Resistência; Marcadores biológicos; Proteínas do soro do leite; Endurance exercise; Biomarkers; Milk whey protein; Glutathione

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

APA (6^th Edition):

Costa, G. E. d. A. (2010). Comparação dos efeitos nutricionais, bioquimicos e fisiologicos decorrentes do consumo de proteinas do leite por ratos sedentarios e treinados: Comparison of the nutritional, biochemical and physiological effects due to milk protein consumption by sedentary and trained rats. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254469

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

Chicago Manual of Style (16^th Edition):

Costa, Giovana Ermetice de Almeida. “Comparação dos efeitos nutricionais, bioquimicos e fisiologicos decorrentes do consumo de proteinas do leite por ratos sedentarios e treinados: Comparison of the nutritional, biochemical and physiological effects due to milk protein consumption by sedentary and trained rats.” 2010. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254469.

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

MLA Handbook (7^th Edition):

Costa, Giovana Ermetice de Almeida. “Comparação dos efeitos nutricionais, bioquimicos e fisiologicos decorrentes do consumo de proteinas do leite por ratos sedentarios e treinados: Comparison of the nutritional, biochemical and physiological effects due to milk protein consumption by sedentary and trained rats.” 2010. Web. 23 Jan 2021.

Vancouver:

Costa GEdA. Comparação dos efeitos nutricionais, bioquimicos e fisiologicos decorrentes do consumo de proteinas do leite por ratos sedentarios e treinados: Comparison of the nutritional, biochemical and physiological effects due to milk protein consumption by sedentary and trained rats. [Internet] [Thesis]. Universidade Estadual de Campinas; 2010. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254469.

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

Council of Science Editors:

Costa GEdA. Comparação dos efeitos nutricionais, bioquimicos e fisiologicos decorrentes do consumo de proteinas do leite por ratos sedentarios e treinados: Comparison of the nutritional, biochemical and physiological effects due to milk protein consumption by sedentary and trained rats. [Thesis]. Universidade Estadual de Campinas; 2010. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254469

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

Open Access Theses and Dissertations