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You searched for +publisher:"Universidade Estadual de Campinas" +contributor:("d\'Arce, Marisa Aparecida Bismara Regitano"). Showing records 1 – 3 of 3 total matches.

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Universidade Estadual de Campinas

1. 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

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 (6th 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 (16th 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 October 27, 2020. 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 (7th 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. 27 Oct 2020.

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 2020 Oct 27]. 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

2. Ballus, Cristiano Augusto, 1985-. Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas: Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas.

Degree: 2014, Universidade Estadual de Campinas

Abstract: Consumption of extra-virgin olive oil (EVOO) is highly recommended for its benefits to human health. In Brazil, consumption of EVOO, which is imported from other countries, is increasing annually. In the last years, Brazil started to produce EVOO,although in an experimental way. In chapter 1, a literature review highlighting the most relevant studies on the chemical composition and the health benefits of the extra-virgin olive oil is presented. In chapter 2, the aim was to determine the total phenolic content (TPC) and the antioxidant capacity (AC), as well as the correlation between TPC and each one of the four AC methods, of 15 EVOO brands, each one in three batches, resulting in 45 samples. TPC was evaluated by Folin-Ciocalteu reagent method, while the AC was assessed using FRAP, ABTS, DPPH¿ and ORAC assays. The TPC varied from 70 to 297 mg GAE kg-1, FRAP from 114 to 1557 µmol TE kg-1, ABTS from 0.5 to 1.9 mmol TE kg-1, DPPH¿ from 72 to 1129 µmol TE kg-1, and ORAC from 1.1 to 12.9 µmol TE g-1. High and significant correlation was found between the TPC and each one of the AC methods evaluated in this study (FRAP, r2 = 0.8904; p < 0.001; ABTS, r2 = 0.7837; p < 0.001; DPPH¿, r2 = 0.7908; p < 0.001; ORAC, r2 = 0.7431; p < 0.001). Therefore, most of the EVOO brands presented a considerable TPC and high AC values. In chapter 3, the aim was to optimize the separation of 17 phenolic compounds already detected in EVOO. A Doehlert matrix experimental design was used, evaluating the effects of pH and electrolyte concentration. Resolution, runtime and migration time relative standard deviation values were used as responses. Derringer¿s desirability function was used to simultaneously optimize all 37 responses. The 17 peaks were separated in 19 minutes using a fused-silica capillary (50 mm internal diameter, 72 cm of effective length) with an extended light path and 101.3 mmol.L-1 of boric acid electrolyte (pH 9.15, 30 kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets. In chapter 4, the aim was to determine the phenolic compounds, tocopherols and fatty acids contents of 17 monovarietal EVOOs produced in Minas Gerais state, during two crop years. Compounds identified comprised palmitic acid (6-12.6%), palmitoleic acid (0.2-2.5%), stearic acid (1.6-2.2%), oleic acid (70.8-84.3%), linoleic acid (3.2-11.7%), a-linolenic acid (0.6-1.4), arachidic acid (0.4-0.8%), 9-eicosenoic acid (0.4-0.9%), tyrosol (NQ-155.21 mg kg-1), (+)-pinoresinol (2.89-22.64 mg kg-1), hydroxytyrosol (ND-37.74 mg kg-1), luteolin (ND-2.23 mg kg-1), a-tocopherol (28.92-232.93 mg kg-1), ß-tocopherol (ND-9.56 mg kg-1), ?-tocopherol (ND-18.75 mg kg-1). Some of these monovarietal EVOOs presented results similar to those described in the literature. The aim of chapter 5 was to determine the phenolic compound contents of Brazilian EVOO, using rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC-ESI-TOF-MS). A total of 25 EVOO samples from Rio Grande do… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Godoy, Helena Teixeira, 1957- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Grimaldi, Renato (committee member), d'Arce, Marisa Aparecida Bismara Regitano (committee member), Bottoli, Carla Beatriz Grespan (committee member), Visentainer, Jesui Vergilio (committee member).

Subjects/Keywords: Azeite de oliva extravirgem; Compostos fenólicos; Cromatografia líquida; Eletroforese capilar; Espectrometria de massas; Extra-virgin olive oil; Phenolic compounds; Liquid chromatography; Capillary electrophoresis; Mass spectrometry

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

APA (6th Edition):

Ballus, Cristiano Augusto, 1. (2014). Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas: Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254308

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

Chicago Manual of Style (16th Edition):

Ballus, Cristiano Augusto, 1985-. “Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas: Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas.” 2014. Thesis, Universidade Estadual de Campinas. Accessed October 27, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254308.

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

MLA Handbook (7th Edition):

Ballus, Cristiano Augusto, 1985-. “Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas: Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas.” 2014. Web. 27 Oct 2020.

Vancouver:

Ballus, Cristiano Augusto 1. Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas: Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2020 Oct 27]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254308.

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

Council of Science Editors:

Ballus, Cristiano Augusto 1. Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas: Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254308

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, Janice Ribeiro. Avaliação da estabilidade de amendoas de castanha de caju (Anacardium occidentale) fritas e salgadas acondicionadas em embalagens flexiveis de diferentes propriedades de barreira.

Degree: 1997, Universidade Estadual de Campinas

Abstract: Shelled, roasted and salted cashew nuts (Anacardium occidentale) in 200 g pouches of three flexible packaging materiais were stored under different conditions up to 360 days. The storage conditions and materiaIs were PPIPE (30°C, 80%RU, dark, 360 days), PETmet/PE (30°C, 80%RU, dark, 360 days), PET/AlILDPE (30°C, 80%RU, dark, 360 days), PPIPE (ambient T, RU and light, 230 days) and PET/Al/LDPE with N2 (-18°C, 360 days). Stability during storage was evaluated by texture tests, water activity, hexanal content and sensory acceptance ofthe nuts; and by chemical analysis in the lipid fraction (tocopherol content, acid and peroxide values). Aflatoxin and quantitative descriptive sensory analysis were performed at the end of storage time. Acid value and hexanal content were nearly constant during storage. Water activity did not increase for nuts in PET/Al/LDPE materials but increased for the others, values were below 0,60. Differences were observed in the texture tests, specially in nuts with higher water activity. Peroxide value and tocopherol content had not a defined response. Aflatoxins were not detected. Shelf life based on significant decrease (Tukey/5%) in sensory acceptance was 210 days for PPIPE (30°C, 80%RU, dark), 230 days for PPIPE (ambient T, RU and light) and 310 days for PETmet/PE (30°C, 80%RU, dark). For cashew nuts in PET/ Al/LDPE (30°C, 80%RU, dark and -18°C, with N2) shelf life was over than 360 days, and no significant decrease was observed in sensory acceptance of nuts in PET/Al/LDPE. Descriptive terms for sensory quality decrease, obtained from QDA, were increase in old flavor, increase in rancidity flavor, decrease in roasted nut flavor and decrease of crispness Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Gonçalves, Lireny Aparecida Guaraldo, 1951- (advisor), Gonçalves, Lireny Ap. Guaraldo (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Tecnologia de Alimentos (nameofprogram), Faria, José de Assis Fonseca (committee member), Silva, Maria Aparecida Azevedo Pereira da (committee member), d'Arce, Marisa Aparecida Bismara Regitano (committee member), Antoniassi, Rosemar (committee member), Campos, Sonia Dedeca Silva (committee member), Esteves, Walter (committee member).

Subjects/Keywords: Castanha de caju; Embalagens; Castanha de caju - Armazenagem

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

APA (6th Edition):

Lima, J. R. (1997). Avaliação da estabilidade de amendoas de castanha de caju (Anacardium occidentale) fritas e salgadas acondicionadas em embalagens flexiveis de diferentes propriedades de barreira. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254672

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

Chicago Manual of Style (16th Edition):

Lima, Janice Ribeiro. “Avaliação da estabilidade de amendoas de castanha de caju (Anacardium occidentale) fritas e salgadas acondicionadas em embalagens flexiveis de diferentes propriedades de barreira.” 1997. Thesis, Universidade Estadual de Campinas. Accessed October 27, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254672.

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

MLA Handbook (7th Edition):

Lima, Janice Ribeiro. “Avaliação da estabilidade de amendoas de castanha de caju (Anacardium occidentale) fritas e salgadas acondicionadas em embalagens flexiveis de diferentes propriedades de barreira.” 1997. Web. 27 Oct 2020.

Vancouver:

Lima JR. Avaliação da estabilidade de amendoas de castanha de caju (Anacardium occidentale) fritas e salgadas acondicionadas em embalagens flexiveis de diferentes propriedades de barreira. [Internet] [Thesis]. Universidade Estadual de Campinas; 1997. [cited 2020 Oct 27]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254672.

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

Council of Science Editors:

Lima JR. Avaliação da estabilidade de amendoas de castanha de caju (Anacardium occidentale) fritas e salgadas acondicionadas em embalagens flexiveis de diferentes propriedades de barreira. [Thesis]. Universidade Estadual de Campinas; 1997. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254672

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

.