121 results on '"Campelo, Pedro"'
Search Results
2. Theobroma spp.: A review of it's chemical and innovation potential for the food industry
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Mar, Josiana Moreira, da Fonseca Júnior, Edson Queiroz, Corrêa, Renilto Frota, Campelo, Pedro Henrique, Sanches, Edgar Aparecido, and Bezerra, Jaqueline de Araújo
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- 2024
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3. Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability
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Rigolon, Thaís Caroline Buttow, Silva, Rafael Resende Assis, de Oliveira, Taíla Veloso, Nascimento, Amanda Laís Alves Almeida, de Barros, Frederico Augusto Ribeiro, Martins, Evandro, Campelo, Pedro Henrique, and Stringheta, Paulo César
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- 2024
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4. Essential oils from unconventional food plants (Murraya spp., Ocimum spp., Piper spp.) as alternative food flavorings
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Cavalcante, Débora Nogueira, Corrêa, Renilto Frota, Campelo, Pedro Henrique, Sanches, Edgar Aparecido, and Bezerra, Jaqueline de Araújo
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- 2023
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5. Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice
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Farias, Thayanne R.B., Alves Filho, Elenilson G., Campelo, Pedro H., Rodrigues, Sueli, and Fernandes, Fabiano A.N.
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- 2023
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6. Positive effects of thermosonication in Jamun fruit dairy dessert processing
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Lino, Débora L., Guimarães, Jonas T., Ramos, Gustavo Luis P.A., Sobral, Louise A., Souto, Felipe, Neto, Roberto P.C., Tavares, Maria Inês B., Celso Sant'Anna, Esmerino, Erick A., Mársico, Eliane T., Freitas, Mônica Q., Flores, Erico M.M., Raices, Renata S.L., Campelo, Pedro H., Pimentel, Tatiana C., Cristina Silva, Marcia, and Cruz, Adriano G.
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- 2022
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7. Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films
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Fernandes, Gleyca de Jesus Costa, Campelo, Pedro Henrique, de Abreu Figueiredo, Jayne, Barbosa de Souza, Hugo Junior, Peixoto Joele, Maria Regina Sarkis, Yoshida, Maria Irene, and Henriques Lourenço, Lúcia de Fátima
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- 2022
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8. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.
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Matos, Jessica da Silva, Costa, Juliana Eloy Granato, Krichanã, Debora Raquel Gomes Castro, Azevedo, Paula Zambe, Nascimento, Amanda Lais Alves Almeida, Stringheta, Paulo Cesar, Martins, Evandro, and Campelo, Pedro Henrique
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PLANT-based diet ,PLANT proteins ,NUT industry ,NUTRITIONAL value ,AMINO acids - Abstract
This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits. [ABSTRACT FROM AUTHOR]
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- 2024
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9. Nonthermal Processing as a Tool to Enhance Fruit Juice Bioactive Compounds' Bioaccessibility.
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Fonteles, Thatyane Vidal, Maia, Dayanne Lara Holanda, Santos, Brenda Novais, Fernandes, Fabiano André Narciso, Rodrigues, Sueli, and Campelo, Pedro
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APPLE juice ,GLOW discharges ,VITAMIN C ,PLASMA flow ,LOW temperature plasmas ,ORANGE juice ,DIGESTION - Abstract
Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew apple juice after simulated digestion. The juices were treated by DBD plasma for 20 min at three different frequencies (50, 500, and 1000 Hz), glow discharge plasma at three synthetic air flow rates (10, 20, and 30 mL/min), and US at three potencies (183, 280 and 373 W/cm
2 ) for 10 min. The nonthermal processing did not significantly reduce the levels of ascorbic acid in cashew apple juice. In contrast, the ascorbic acid levels either remained stable or increased by up to 80% for orange juice. The processing improved the bioaccessibility of total phenolic compounds (TPCs) in both juices, reaching 150% in cashew apple juice treated with US at 373 W/cm2 . Despite the decrease in the bioaccessibility of ascorbic acid in orange juice, the nonthermal processing notably enhanced this bioactive compound's bioaccessibility by 10% to 20% compared to the control sample, highlighting the potential of nonthermal technologies to improve the nutritional quality of foods. [ABSTRACT FROM AUTHOR]- Published
- 2024
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10. Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.
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Tavares Filho, Elson Rogerio, Silva, Ramon, Campelo, Pedro Henrique, Platz, Vitor Henrique Cazarini Bueno, Spers, Eduardo Eugênio, Freitas, Mônica Queiroz, and Cruz, Adriano G.
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PLANT-based diet ,CONSUMER preferences ,CONSUMER attitudes ,EYE tracking ,VITAMIN B6 - Abstract
This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term "Cheese" on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at "Cheese" did not affect choice, while more views of "Plant-based product" slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for "Cheese" and 1% for "Plant-based product". Nutritional claims like "Source of Vitamins B6 and B12" and "Source of Proteins and Calcium" boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. [ABSTRACT FROM AUTHOR]
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- 2024
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11. Can we optimize CEA as a response marker in rectal cancer?
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Gago, Tania, Caldeira, Paulo, Cunha, Ana Catarina, Campelo, Pedro, and Guerreiro, Horacio
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- 2021
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12. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound
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de Souza Carvalho, Luciedry Matheus, Lemos, Maria Claria Machado, Sanches, Edgar Aparecido, da Silva, Laiane Souza, de Araújo Bezerra, Jaqueline, Aguiar, Jaime Paiva Lopes, das Chagas do Amaral Souza, Francisca, Alves Filho, Elenilson G., and Campelo, Pedro Henrique
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- 2020
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13. Consistent vehicle routing problem with service level agreements: A case study in the pharmaceutical distribution sector
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Campelo, Pedro, Neves-Moreira, Fábio, Amorim, Pedro, and Almada-Lobo, Bernardo
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- 2019
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14. Production and characterization of polyurethane castor oil (Ricinus communis) foam for nautical fender
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Trovati, Graziella, Natali Suman, Marcos Vinicius, Sanches, Edgar Aparecido, Campelo, Pedro Henrique, Neto, Romeu Bessan, Neto, Salvador Claro, and Trovati, Luiz Roberto
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- 2019
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15. Influence of Cold Plasma Processing on the Stability of Phenolic Compounds of Araça-Boi (Eugenia stipitata) Juice.
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Porto, Elaine C., Maia, Dayanne L. H., Rodrigues, Sueli, Fernandes, Fabiano A. N., and Campelo, Pedro H.
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LOW temperature plasmas ,PLASMA stability ,PHENOLS ,PLASMA materials processing ,GLOW discharges ,HYDROXYCINNAMIC acids ,FRUIT juices - Abstract
Knowledge of the chemical changes caused during plasma treatment is essential to enhance food quality. In this work, the influence of two cold plasma technologies, dielectric barrier discharge plasma and glow discharge plasma, on the phenolic profile of araça-boi (Eugenia stipitata) juice was investigated and assessed by gas chromatography coupled to mass spectrometry. Eight phenolic compounds were identified in araça-boi, with cinnamic acid being the major phenolic compound of the fruit juice, followed by protocatechuic acid. The effects of excitation frequency and plasma flow rate were evaluated because these are the main operating conditions that can be set for plasma treatments. The phenolic profile slightly changed due to the reaction of the phenolics with the reactive plasma species produced during the treatment, with the highest increase in phenolic content observed in the dielectric barrier discharge plasma operating at 1000 Hz. Both plasma systems increased the bioavailability of phenolic compounds in the juice, which could be increased by up to 201% using the dielectric barrier discharge plasma. Plasma application increased the concentration of cinnamic, hydrocinnamic, benzoic, and p-coumaric acids. Overall, plasma treatment improved the bioavailability of the phenolic compounds and resulted in slight changes to the phenolic profile of araça-boi juice. Thus, the technology showed a positive effect on araça-boi juice. This work advanced our further understanding of the changes induced by cold plasma treatment on phenolic compounds and characterization of araça-boi (Eugenia stipatata). [ABSTRACT FROM AUTHOR]
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- 2024
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16. Enhancing Bioactive Compound Bioaccessibility in Tapirira guianensis Juices through Ultrasound-Assisted Applications
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Mar, Josiana Moreira, primary, Corrêa, Renilto Frota, additional, Ramos, Andrezza da Silva, additional, Kinupp, Valdely Ferreira, additional, Sanches, Edgar Aparecido, additional, Campelo, Pedro Henrique, additional, and Bezerra, Jaqueline de Araújo, additional
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- 2023
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17. Extraction and Modification of Cellulose Microfibers Derived from Biomass of the Amazon Ochroma pyramidale Fruit
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Rocha, Ana Luisa Farias, primary, Feitosa, Bianca de Andrade, additional, Carolino, Adriano de Souza, additional, Nunes, Ronald Zico de Aguiar, additional, Macalia, Célio Matias Airone, additional, da Silva, Kalil Araújo, additional, Dias, Cleverton Oliveira, additional, de Souza, Sérgio Michielon, additional, Campelo, Pedro Henrique, additional, Bezerra, Jaqueline de Araújo, additional, and Sanches, Edgar Aparecido, additional
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- 2023
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18. Hibiscus acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds
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dos Santos Silva, Laila Yasmim, primary, da Silva Ramos, Andrezza, additional, Cavalcante, Débora Nogueira, additional, Kinupp, Valdely Ferreira, additional, da Silva Rodrigues, João Vitor, additional, Ventura, Bianca Muniz Lacerda, additional, de Oliveira Mendes, Tiago Antônio, additional, Sanches, Edgar Aparecido, additional, Campelo, Pedro Henrique, additional, and de Araújo Bezerra, Jaqueline, additional
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- 2023
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19. Functional outcome and quality of life following treatment for rectal cancer
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Campelo, Pedro and Barbosa, Elisabete
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- 2016
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20. Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices
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Cruz, Josias M. dos A., primary, Ramos, Andrezza S., additional, Corrêa, Renilto F., additional, Sanches, Edgar A., additional, Campelo, Pedro H., additional, Kinupp, Valdely F., additional, and Bezerra, Jaqueline de A., additional
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- 2023
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21. Transmural remission improves clinical outcomes up to 5 years in Crohn's disease
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Fernandes, Samuel Raimundo, primary, Serrazina, Juliana, additional, Botto, Inês Ayala, additional, Leal, Tiago, additional, Guimarães, Andreia, additional, Garcia, Joana Lemos, additional, Rosa, Isadora, additional, Prata, Rita, additional, Carvalho, Diana, additional, Neves, João, additional, Campelo, Pedro, additional, Ventura, Sofia, additional, Silva, Andrea, additional, Coelho, Mariana, additional, Sequeira, Cristiana, additional, Oliveira, Ana Paula, additional, Portela, Francisco, additional, Ministro, Paula, additional, Tavares de Sousa, Helena, additional, Ramos, Jaime, additional, Claro, Isabel, additional, Gonçalves, Raquel, additional, Correia, Luís Araújo, additional, Marinho, Rui Tato, additional, Cortez‐Pinto, Helena, additional, and Magro, Fernando, additional
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- 2022
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22. Biodefensive Based on Piper nigrum Essential Oil for Controlling of Anopheles aquasalis Larvae: Influence of Temperature (35 °C) and Preservatives
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Marcião Vieira, Ayná Caroline, primary, Azevedo, Sidney Gomes, additional, Linhares, Ramon Andrade, additional, Brandão Justiniano, Silvia Cássia, additional, Pontes, Grafe Oliveira, additional, Lima, Alessandra Ramos, additional, Campelo, Pedro Henrique, additional, Bezerra, Jaqueline de Araújo, additional, da Costa Pinto, Camila, additional, Fonseca Filho, Henrique Duarte da, additional, Matos, Robert Saraiva, additional, Ţălu, Ştefan, additional, Bagnato, Vanderlei Salvador, additional, Inada, Natalia Mayumi, additional, and Sanches, Edgar Aparecido, additional
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- 2022
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23. Encapsulation of Bromelain in Combined Sodium Alginate and Amino Acid Carriers: Experimental Design of Simplex-Centroid Mixtures for Digestibility Evaluation
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Ricardo, Philipi Cavalcante, primary, Serudo, Ricardo Lima, additional, Ţălu, Ştefan, additional, Lamarão, Carlos Victor, additional, da Fonseca Filho, Henrique Duarte, additional, de Araújo Bezerra, Jaqueline, additional, Sanches, Edgar Aparecido, additional, and Campelo, Pedro Henrique, additional
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- 2022
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24. Head-to-Tail and Head-to-Head Molecular Chains of Poly(p-Anisidine): Combined Experimental and Theoretical Evaluation
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de Oliveira, Lilian Rodrigues, primary, de Souza Gonçalves, Douglas, additional, de Souza Carolino, Adriano, additional, Facchinatto, William Marcondes, additional, de Carvalho Menezes, Diogo, additional, Dias, Cleverton Oliveira, additional, Colnago, Luiz Alberto, additional, Ruiz, Yurimiler Leyet, additional, Ţălu, Ştefan, additional, da Fonseca Filho, Henrique Duarte, additional, Chaudhuri, Puspitapallab, additional, Campelo, Pedro Henrique, additional, Mascarenhas, Yvonne Primerano, additional, and Sanches, Edgar Aparecido, additional
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- 2022
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25. Protective Effect of Ultrasound-Processed Amazonian Sapota-do-Solimões (Quararibea cordata) Juice on Artemia salina Nauplii
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da Silva, Rhonyele Maciel, primary, Miguel, Thaiz Batista Azevedo Rangel, additional, de Castro Miguel, Emilio, additional, Campelo, Pedro Henrique, additional, Fernandes, Fabiano A. N., additional, and Rodrigues, Sueli, additional
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- 2022
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26. Alternative Controlling Agent of Theobroma grandiflorum Pests: Nanoscale Surface and Fractal Analysis of Gelatin/PCL Loaded Particles Containing Lippia origanoides Essential Oil
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Rocha, Ana Luisa Farias, primary, de Aguiar Nunes, Ronald Zico, additional, Matos, Robert Saraiva, additional, da Fonseca Filho, Henrique Duarte, additional, de Araújo Bezerra, Jaqueline, additional, Lima, Alessandra Ramos, additional, Guimarães, Francisco Eduardo Gontijo, additional, Pamplona, Ana Maria Santa Rosa, additional, Majolo, Cláudia, additional, de Souza, Maria Geralda, additional, Campelo, Pedro Henrique, additional, Ţălu, Ştefan, additional, Bagnato, Vanderlei Salvador, additional, Inada, Natalia Mayumi, additional, and Sanches, Edgar Aparecido, additional
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- 2022
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27. Pulsatile Controlled Release and Stability Evaluation of Polymeric Particles Containing Piper nigrum Essential Oil and Preservatives
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Azevedo, Sidney Gomes, primary, Rocha, Ana Luisa Farias, additional, de Aguiar Nunes, Ronald Zico, additional, da Costa Pinto, Camila, additional, Ţălu, Ştefan, additional, da Fonseca Filho, Henrique Duarte, additional, de Araújo Bezerra, Jaqueline, additional, Lima, Alessandra Ramos, additional, Guimarães, Francisco Eduardo Gontijo, additional, Campelo, Pedro Henrique, additional, Bagnato, Vanderlei Salvador, additional, Inada, Natalia Mayumi, additional, and Sanches, Edgar Aparecido, additional
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- 2022
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28. PANI–WO3·2H2O Nanocomposite: Phase Interaction and Evaluation of Electronic Properties by Combined Experimental Techniques and Ab-Initio Calculation
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de Souza Carolino, Adriano, primary, Moraes Biondo, Matheus, additional, Ţălu, Ştefan, additional, da Fonseca Filho, Henrique Duarte, additional, Campelo, Pedro Henrique, additional, Bezerra, Jaqueline de Araújo, additional, Mota, Cicero, additional, da Frota, Hidembergue Ordozgoith, additional, Bagnato, Vanderlei Salvador, additional, Inada, Natalia Mayumi, additional, and Sanches, Edgar Aparecido, additional
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- 2022
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29. Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications
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Falcão, Lucas de Souza, primary, Coelho, Deborah Bento, additional, Veggi, Priscilla Carvalho, additional, Campelo, Pedro Henrique, additional, Albuquerque, Patrícia Melchionna, additional, and de Moraes, Mariana Agostini, additional
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- 2022
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30. Poly(o-methoxyaniline) Chain Degradation Based on a Heat Treatment (HT) Process: Combined Experimental and Theoretical Evaluation
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da Silva, Jéssica Montenegro Santana, primary, de Souza Carolino, Adriano, additional, de Oliveira, Lilian Rodrigues, additional, de Souza Gonçalves, Douglas, additional, Biondo, Matheus Moraes, additional, Campelo, Pedro Henrique, additional, de Araújo Bezerra, Jaqueline, additional, Ţălu, Ştefan, additional, da Fonseca Filho, Henrique Duarte, additional, da Frota, Hidembergue Ordozgoith, additional, and Sanches, Edgar Aparecido, additional
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- 2022
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31. EP1288: TRANSMURAL REMISSION IMPROVES CLINICAL OUTCOMES UP TO 5 YEARS IN PATIENTS WITH CROHN'S DISEASE
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Serrazina, Juliana, primary, Botto, Inês, additional, Fernandes, Samuel R., additional, Garcia, Joana Lemos, additional, Neves, João A. Cunha, additional, Campelo, Pedro, additional, Carvalho, Diana, additional, Bernardo, Sónia, additional, Gonçalves, Ana R., additional, Valente, Ana, additional, Moura-Santos, Paula, additional, Rosa, Isadora, additional, Sousa, Helena Tavares, additional, Ramos, Jaime, additional, Venâncio, José M., additional, Leitão, João, additional, Claro, Isabel, additional, Correia, Luís Araujo, additional, and Marinho, Rui T., additional
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- 2022
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32. Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents
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Pereira de Oliveira, Jocilane, primary, Almeida, Osmar Patricio, additional, Campelo, Pedro Henrique, additional, Carneiro, Guilherme, additional, de Oliveira Ferreira Rocha, Larissa, additional, Santos, João H.P. M., additional, and Gomes da Costa, Joyce Maria, additional
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- 2022
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33. Edad y prehidratación en la viabilidad de semillas de Asclepias curassavica
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Belfort, Cristovam Colombo, Soares, Flávia da Silva, Campelo, Pedro Emartino Bezerra, Nery, Eulina Barbosa, Belfort, Endrigho de Alcântara Uchôa, and Sousa Neto, Francisco Alves de
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Condicionamento osmótico ,Osmotic conditioning ,Seed technology ,Germinación ,Acondicionamiento osmótico ,Oficial de sala ,Germinação ,Tecnología de semillas ,Germination ,Tecnologia de sementes - Abstract
Popularly identified as official-of-room or false-weed, Asclepias curassavica L. is an annual, latent, erect, small plant, whose height, depending on environmental conditions, varies between 40 and 80 cm. Pasture weed, considered highly toxic to cattle, although it also has medicinal properties, it is frequently used to kill worms and, in moderate doses, is purgative. The study and formation of a crop begins with the production of seedlings, and the quality of the propagation material is decisive. At the same time, during the storage period, it is essential to control both the physiological and sanitary quality of the seed. Pre-hydration is usually a procedure adopted to harmonize emergence, especially in wild seeds. The objective was, at present study, to evaluate hydration times in the moisture gain and vigor of the seeds, using a randomized block design, with three replications, in which the treatments corresponded to a 4 x 2 factorial arrangement, resulting from the combination of the factors of time of hydration (zero, two, four, and six hours) and seed age (newly harvested; two years old) in the wild species oficial de sala. In the germination pattern, young and old seeds behaved little differently in terms of hydration times. Seed hydration contributes to harmonizing germination and, for six hours, it allows germination of around 84% in new seeds, being innocuous in old seeds, which proved to be unviable. Popularmente identificada como oficial de sala o falsa maleza, Asclepias curassavica L. es una planta anual, latente, erecta, pequeña, cuya altura, dependiendo de las condiciones ambientales, varía entre 40 y 80 cm. Hierba de pasto, considerada altamente tóxica para el ganado, aunque también tiene propriedades medicinales, usado frecuentemente casi siempre se usa para matar gusanos y, en dosis moderadas, es purgante. El estudio y formación de un cultivo comienza con la producción de plántulas, y la calidad del material de propagación es determinante. Al mismo tiempo, durante el período de almacenamiento, es fundamental controlar la calidad tanto fisiológica como sanitaria de la semilla. La prehidratación suele ser un procedimiento adoptado para armonizar la emergencia, especialmente en semillas silvestres. El objetivo fue, en la actualidad, evaluar tiempos de hidratación en ganancia de humedad y vigor de las semillas, utilizando un diseño de bloques al azar, con tres repeticiones, en el que los tratamientos correspondieron a un arreglo factorial 4 x 2, resultante de la combinación de los factores de tiempo de hidratación (cero, dos, cuatro y seis horas) y edad de la semilla (recién cosechada; dos años) en la especie silvestre oficial de sala. En el patrón de germinación, las semillas jóvenes y viejas se comportaron de manera poco diferente en términos de tiempos de hidratación. La hidratación de las semillas contribuye a armonizar la germinación y, durante seis horas, permite germinar alrededor del 84% en semillas nuevas, siendo inocuo en semillas viejas, que resultaron ser inviables. Identificada popularmente como oficial-de-sala ou falsa-erva-de-rato, a Asclepias curassavica L., é uma planta anual, latescente, ereta, de pequeno porte, cuja altura, dependendo das condições ambientais varia entre 40 e 80 cm. Infestante de pastagens, considerada altamente tóxica a bovinos, muito embora também ostente propriedades medicinais, é frequentemente utilizada para matar bernes e, em dose moderada, é purgativa. O estudo e formação de um cultivo tem início na produção de mudas, sendo, determinante, a qualidade do material de propagação. Ao mesmo tempo, durante o período de armazenamento é imprescindível controlar tanto a qualidade fisiológica como a sanitária da semente. A pré-hidratação costuma ser um procedimento adotado para harmonizar a emergência, sobretudo em sementes silvestres. Objetivou-se, no presente estudo, avaliar tempos de hidratação no ganho de umidade e vigor das sementes, utilizando o delineamento em blocos ao acaso, com três repetições, no qual os tratamentos corresponderam a um arranjo fatorial 4 x 2, resultantes da combinação dos fatores tempo de hidratação (zero, duas, quatro e seis horas) e idade da semente (recém-colhida; dois anos de idade) na espécie silvestre oficial de sala. No teste padrão de germinação, sementes novas e velhas se comportaram de modo pouco diverso diante dos tempos de hidratação. A hidratação das sementes contribui para harmonizar a germinação e, por seis horas possibilita germinação em torno de 84 % em sementes novas, sendo inócua em sementes velhas, que se mostraram inviáveis.
- Published
- 2022
34. Nuclear Magnetic Resonance Approach in Brazil Nut Oil and the Occurrence of Aflatoxins
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Kluczkovski, Ariane, primary, Bezerra, Leticia, additional, Januário, Beatriz, additional, Lima, Emerson, additional, Campelo, Pedro, additional, Machado, Marcos, additional, and Bezerra, Jaqueline, additional
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- 2022
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35. Development of an SO2 indicator label applied to shrimp
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Fernandes, Gleyca de Jesus Costa, primary, Silva, Karoline Ferreira, additional, Marques, Clara Suprani, additional, Benedito, Luiza Zazini, additional, Cabral, Beatriz Ribeiro, additional, Campelo, Pedro Henrique, additional, Borges, Soraia Vilela, additional, Marconcini, José Manoel, additional, Magriotis, Zuy Maria, additional, Claro, Pedro Ivo Cunha, additional, and Dias, Marali Vilela, additional
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- 2022
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36. Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
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Figueiredo, Jayne de Abreu, primary, Campelo, Pedro Henrique, additional, Carmo, Eloá Lourenço do, additional, Fernandes, Regiane Victória de Barros, additional, Lago, Amanda Maria Teixeira, additional, Botrel, Diego Alvarenga, additional, and Borges, Soraia Vilela, additional
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- 2022
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37. Tecnología de semillas en emergência y variables biométricas de Silk Flower (Calotropis procera)
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Belfort, Cristovam Colombo, Campelo, Pedro Emartino Bezerra, Soares, Flávia da Silva, Queiroz Neto, Antonio Pereira de, Nery, Eulina Barbosa, and Oliveira, Kássio Felipe Bezerra
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Secado y rehidratación de semillas ,Seed drying and rehydration ,Fuerza de la semilla ,Industrial plant ,Ecophysiology ,Planta industrial ,Ecofisiología ,Seed strength ,Vigor de sementes ,Secagem e reidratação de sementes ,Ecofisiologia - Abstract
The silk flower (Calotropis procera) is an invasive species known as tolerant to adverse environment, native to Africa and southwestern Asia and popularized in Brazil as Jealousy, Old Bag, Kapok Flower and Silk. Highlighted by the use as forage, medicinal and even in the textile industry still requires studies that allow commercial cultivation. This work aimed to evaluate the effects of drying and rehydration of seed emergence and initial growth, in a study conducted between September and October 2018. The experimental design was a randomized block design with 04 replications and treatments consisted of 2 x 5 factorial arrangement, the first factor being the condition of the seed at planting (freshly picked or dried for 48 hours) and the second hydration (00, 02, 04, 06 e 08 hours). In each situation determinations were performed gain and loss of moisture. Fresh seeds have moisture content of around 70% and around 35% dehydrated. When rehydrated, still occurs in both cases, moisture gain respectively 18.13 and 43.33%. Rehydration improves the vigor of fresh seeds not influencing the dehydrated and not interfering with emergency total reaches 90%. Drying does not affect the depth of the root, but dramatically reduces the time, fresh weight of shoot and root between 27 and 210%. La flor de seda (Calotropis procera) es una espécie conocida como invasora, tolerante al ambiente adverso, originaria de África y el sudeste asiático y popularizada em Brasil como Celos, Saco de Velho, Paina y Flor de Seda. Destacado por su uso como forrajero, medicinal e incluso en la indústria têxtil, aún necessita estúdios para viabilizar su cutivo comercial. El objetivo fue avaluar los efectos del secado y rehidratación de semillas en emergencia y su crecimiento inicial, en un trabajo realizado entre septiembre y octubre de 2018. El diseño fue de bloques al azar, com 04 repetiociones y los tratamientos consistieron en un factorial 2 x 5 disposición, siendo el primer fator el estado de la semilla en el momento de la siembra (recién cosechada o deshidratada durante 48 horas) y el segundo la hidratación (00, 02, 04, 06 y 08 horas). En cada situación, se realizaron determinaciones de ganancia y perdida de humedad. Las semillas recién cosechadas tienen un contenido de humedad de alrededor del 70% y se deshidratan alrededor del 35%. Cuando se rehidrata en ambos casos todavía hay una ganancia de humedad del 18,13 y 43,33% respectivamente. La rehidratación mejora el vigor de las semillas recién cosechadas, no influyendo en las deshidratadas y no interfiriendo con la emergencia total, que alcanza el 90%. El secado no influye em la profundidad de las raíces entre um 27 y un 210%. A flor de seda (Calotropis procera) é uma espécie conhecida como invasora, tolerante a ambiente adverso, nativa da África e do sudoeste asiático e popularizada no Brasil como Ciúme, Saco de Velho, Paina e Flor de Seda. Destacada pelo uso como forrageira, medicinal e até na indústria têxtil, ainda necessita de estudos que viabilizem seu cultivo comercial. Objetivou-se avaliar os efeitos da secagem e reidratação das sementes na emergência e seu crescimento inicial, em trabalho conduzido entre setembro e outubro de 2018. O delineamento foi blocos ao acaso, com 04 repetições e os tratamentos consistiram do arranjo fatorial 2 x 5, sendo o primeiro fator a condição da semente no plantio (recém colhida ou desidratada por 48 horas) e o segundo a hidratação (00, 02, 04, 06 e 08 horas). Em cada situação realizaram-se determinações de ganho e perda de umidade. Sementes recém colhidas apresentam teor de umidade em torno de 70% e desidratadas próximo de 35%. Quando reidratadas, ainda ocorre, nos dois casos, ganho de umidade respectivamente de 18,13 e 43,33 %. A reidratação melhora o vigor das sementes recém colhidas não influindo nas desidratadas e não interferindo na emergência total que atinge 90%. A secagem não influi na profundidade da raiz, mas reduz drasticamente altura, peso da matéria fresca da parte aérea e raiz entre 27 e 210%.
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- 2021
38. Effects of Caudal Autotomy on the Locomotor Performance of Micrablepharus Atticolus (Squamata, Gymnophthalmidae)
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Silva, Naiane Arantes, primary, Caetano, Gabriel Henrique de Oliveira, additional, Campelo, Pedro Henrique, additional, Cavalcante, Vitor Hugo Gomes Lacerda, additional, Godinho, Leandro Braga, additional, Miles, Donald Bailey, additional, Paulino, Henrique Monteiro, additional, da Silva, Júlio Miguel Alvarenga, additional, de Souza, Bruno Araújo, additional, da Silva, Hosmano Batista Ferreira, additional, and Colli, Guarino Rinaldi, additional
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- 2021
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39. Efectos del tratamiento con plasma no térmico generado por microondas aplicado a la harina y el salvado de trigo
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Montenegro, Flávio Martins, Marsaioli Junior, Antonio, Berteli, Michele Nehemy, Amorim Filho, Jayr, Campelo, Pedro H., and Clerici, Maria Teresa Pedrosa Silva
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Harina de trigo ,Microondas ,Argônio ,Non-thermal plasma ,Farelo de trigo ,Micro-ondas ,Wheat flour ,Wheat bran ,Farinha de trigo ,Plasma no térmico ,Argon ,Microwave ,Salvado de trigo ,Plasma não térmico ,Argón - Abstract
The use of non-thermal plasma in food raw materials is recent and may constitute an innovation for the sector, which needs to generate knowledge about this subject, in order to know the possibilities of using this emerging technology applied in food. The objective of this study was to evaluate the technological behavior in flour and wheat bran, treated in a non-thermal plasma generator, obtained by microwave, compared with the same raw materials without treatment. The non-thermal plasma was generated by microwaves from 200 W of power and the gas used was argon. The system operated at atmospheric pressure. Wheat flour treated by non-thermal plasma (FPL) showed a lower percentage of damaged starch (4.33%), a lower accumulated size distribution at D90% and a lower size distribution of particle, in addition to lower values for its pasting properties, where all these characteristics showed that ANOVA differed significantly (p≤0.05) when compared to the control wheat flour (FC). The gluten of these two materials did not change significantly to the same significance. Wheat bran treated by non-thermal plasma (BPL) was evaluated using pH, water absorption index (WAI) and water solubility index (WSI) and instrumental color analysis, with the achievement of L* parameters, a* and b*, in addition to the color difference (ΔE) and these results were compared for untreated bran (BC). Only the WAI and the b* parameter of the instrumental color analysis showed a significant difference for ANOVA (p≤0.05) in comparison with BC. Despite having a significant difference in a color analysis parameter (b*), the color difference between the samples (ΔE = 0.30) showed a value below 1.0, which indicates that this difference is difficult to perceive by the observer. The results show important changes for these raw materials and that need further experimental and analytical deepening to consolidate the effects conferred by this emerging technology. El uso del plasma no térmico en materias primas alimentarias es reciente y puede constituir una innovación para el sector, que necesita generar conocimiento en el área, afín de conocer las posibilidades de uso de esta tecnología emergente aplicada en alimentos. El objetivo de este estudio fue evaluar el comportamiento tecnológico de la harina y salvado de trigo tratados en una generadora de plasma no térmico, obtenido por microondas, en comparación las mismas materias primas sin tratamiento. El plasma no térmico fue generado por microondas a partir de 200 W de potencia y el gas utilizado fue el argón. Todo el sistema operó a presión atmosférica. La harina de trigo tratada por plasma no térmico FPL presentó un menor porcentaje de almidón dañado (4.33%), menor distribución de tamaño acumulado al D90% y tamaño medio de partícula, además de valores más bajos para sus propiedades de empastado, cuyas características difirieron significativamente (p≤0,05) a través del análisis de varianza (ANOVA), en comparación a la harina de trigo control (FC). Los glutens de estos dos materiales no sufrieron alteraciones significativas para la misma significancia. El salvado de trigo tratado por plasma no térmico (BPL) fue evaluado a través del pH, índices de absorción de agua (IAA), e índice de solubilidad en agua (ISA) y el análisis de color instrumental, obteniendo los parámetros L*, a* y b*, además de la diferencia de color (ΔE) cuyos resultados se compararon para el salvado sin tratamiento (BC). Solo el IAA y el parámetro b* del análisis del color instrumental presentaron diferencias significativas, en el análisis de varianza (ANOVA) (p≤0,05), en relación con el salvado BC. A pesar de presentar diferencia significativa en un parámetro de color (b*), la diferencia total de color existente entre las muestras (ΔE=0,30) presentó un valor inferior a 1.0, lo que indica que ésta es de difícil percepción por el observador. Los resultados indican modificaciones importantes para estas materias primas y que éstas necesitan de una mayor profundidad de estudio experimental y analítico para consolidar los efectos atribuidos a esta tecnología emergente. A utilização de plasma não térmico em matérias-primas alimentícias é recente e pode se constituir em uma inovação para o setor, que necessita gerar conhecimento na área, a fim de conhecer as possibilidades de uso desta tecnologia emergente aplicadas em alimentos. O objetivo deste estudo foi avaliar o comportamento tecnológico em farinha e farelo de trigo, tratados em uma geradora de plasma não térmico, obtido por micro-ondas, comparadas com as mesmas matérias-primas sem tratamento. O plasma não térmico foi gerado por micro-ondas a partir de 200 W de potência e o gás utilizado foi o argônio. Todo o sistema operou em pressão atmosférica. A farinha de trigo tratada por plasma não térmico (FPL) apresentou menor porcentagem de amido danificado (4,33 %), menor distribuição do tamanho acumulada a D90 % e menor tamanho médio de partícula, além de menores valores para as suas propriedades de pasta, onde todas estas características diferiram significativamente (p≤0,05), através da análise de variância (ANOVA), quando comparadas com a farinha de trigo controle (FC). Os glútens destes dois materiais não sofreram alterações significativas para a mesma significância. O farelo de trigo tratado por plasma não térmico (BPL) foi avaliado através do pH, dos índices de absorção em água (IAA) e índice de solubilidade em água (ISA) e a análise de cor instrumental, com a obtenção dos parâmetros L*, a* e b*, além da diferença de cor (ΔE) e teve estes resultados comparados para o farelo sem tratamento (BC). Apenas o IAA e o parâmetro b* da análise de cor instrumental apresentaram diferença significativa pela análise de variância (ANOVA) (p≤0,05), em relação ao farelo BC. Apesar de apresentar diferença significativa em um parâmetro da análise de cor (b*), a diferença de cor existente entre as amostras (ΔE=0,30) apresentou valor inferior a 1,0, o que indica que esta diferença é de difícil percepção pelo observador. Os resultados indicam modificações importantes para estas matérias-primas e que necessitam maior aprofundamento experimental e analítico para consolidar os efeitos conferidos por esta tecnologia emergente.
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- 2021
40. Efecto del procesamiento por microondas sobre las propiedades físicas, fisicoquímicas y reológicas del grano de trigo y su harina
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Montenegro, Flávio Martins, Heffernan, Raquel Bragatto, Marsaioli Junior, Antonio, Berteli, Michele Nehemy, Campelo, Pedro H., and Clerici, Maria Teresa Pedrosa Silva
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Grano de trigo ,Harina de trigo ,Physical properties ,Microondas ,Gluten ,Trigo em grãos ,Micro-ondas ,Glúten ,Propiedades físicas ,Pasting properties ,Molienda ,Wheat flour ,Farinha de trigo ,Propiedades de pasta ,Wheat ,Propriedades físicas ,Propriedade de Pasta ,Microwave ,Milling ,Moagem - Abstract
A pilot system for the application of microwaves to foods, with a frequency of 2.45 GHz, and microwave powers ranging from 100 W to 3000 W was used to evaluate the effects of this technology on physical, physicochemical and rheological characteristics of wheat grains, wheat flour and their respective gluten. Wheat samples (600 g per treatment) were conditioned to moisture of 23% and exposed to microwaves in the powers of 100 W, 450 W and 750 W (TM 1, TM 2 and TM 3, respectively) until it reached 16 % and had their characteristics compared with control wheat (TC), without treatment. The results of milling yield and specific volume of grains did not show significant differences (p≤0.05). These wheats were ground, generating flours FM 1, FM 2, FM 3 and FC (from TM1, TM 2, TM 3 and TC, respectively). The results of wheat flour damaged starch from wheat-treated and FC showed no significant difference between their averages. Flours FM1, FM 2 and FM 3 showed significant reductions in the values of wet and dry gluten, when compared to the FC, but their gluten indexes were not statistically different. With the exception of the paste temperature, other pasting properties (maximum viscosity, minimum viscosity, breakdown and final viscosity) were significantly different, at the level of 5% significance, and presented a progressive behavior of the viscosity profile. The size distribution of the particle, accumulated at 90%, for flours FM 1, FM 2 and FM 3 were larger than the accumulated flour of FC and different significantly, confirmed by the higher values of their mean diameters (d4,3). The polydispersity of the particles (Span), ranged from 1.81 to 1.94, and there was no significant difference between all samples, however due to the value obtained being greater than 1, this indicates that the samples are polydispersed. Un sistema piloto para la aplicación de microondas, de frecuencia 2,45 GHz y capacidad de generación de microondas con potencias entre 100 W y 300 W, fue utilizado para evaluar los efectos de esta tecnología en las características físicas, fisicoquímicas y reológicas de los granos de trigo, harina de trigo y sus glutens. Las muestras de trigo (600g por tratamiento) fueron acondicionadas a una humedad de 23% y luego expuestas en las potencias de microondas de 100 W, 450 W y 750 W (TM 1, TM 2 y TM 3, respectivamente) hasta llegar a 16%, siendo comparadas con un control de trigo (TC) sin tratamiento. Los resultados del rendimiento de moliendas y el volumen especifico de los granos no presentaron diferencias significativas (p≤0,05). Luego, estos trigos fueron molidos generando las harinas FM1, FM 2, FM3 y FC (provenientes de TM1, TM2, TM3 y TC, respectivamente). Los resultados sobre el almidón dañado de las harinas de trigo tratadas por microondas y FC no presentaron diferencias significativas en sus promedios. Las harinas FM 1, FM 2, y FM 3 mostraron una reducción significativa en sus valores de gluten húmedo y seco en comparación con FC, sin embargo, sus índices de gluten no se mostraron estadísticamente diferentes. Excepto la temperatura de pasta, las demás propiedades de pasta (viscosidad máxima, viscosidad mínima, quiebra y viscosidad final) presentaron diferencias significativas, a un nivel de significancia de 5%, y un comportamiento progresivo del perfil de viscosidad. La distribución del tamaño promedio de partículas acumulada al 90%, para las harinas FM 1, FM 2 y FM 3 fueron mayores a las de la harina FC, y diferentes significativamente, siendo confirmado por los mayores valores de sus diámetros medios (d4,3). La polidispersibilidad de las partículas (Span), varió entre 1.81 y 1.94, no presentando diferencias significativas entre todas las muestras, no obstante, debido a que el valor obtenido fue superior a 1, este indica que las muestras son polidispersas. Um sistema piloto para aplicação de micro-ondas em alimentos, de frequência de 2,45 GHz, e capacidade de geração de micro-ondas com potências que variam de 100 W a 3000 W foi utilizado para avaliar os efeitos desta tecnologia nas características físicas, físico-químicas e reológicas dos grãos de trigo, farinha de trigo e seus respectivos glútens. Amostras de trigo (600 g por tratamento) foram condicionadas até a umidade de 23 % e expostas às micro-ondas nas potências de 100 W, 450 W e 750 W (TM1, TM 2 e TM 3, respectivamente) até que esta atingisse 16 % e tiveram suas características comparadas com o trigo controle (TC), sem tratamento. Os resultados de rendimento de moagem e volume específico dos grãos não apresentaram diferenças significativas (p≤0,05). Estes trigos foram moídos, gerando as farinhas FM 1, FM 2, FM 3 e FC (provenientes de TM1, TM 2, TM 3 e TC, respectivamente). Os resultados de amido danificado das farinhas dos trigos tratados por micro-ondas e a FC não apresentaram diferença significativa entre as suas médias. As farinhas FM1, FM 2 e FM 3 mostraram reduções significativas nos valores de glúten úmido e seco, quando comparadas com a FC, porém seus índices de glúten não se mostraram diferentes estatisticamente. Com exceção da temperatura de pasta, as demais propriedades de pasta (viscosidade máxima, Viscosidade mínima, quebra e viscosidade final) apresentaram-se diferentes significativamente, ao nível de 5 % de significância, e um comportamento progressivo do perfil de viscosidade. A distribuição do tamanho médio das partículas acumulada à 90%, para as farinhas FM 1, FM 2 e FM 3 foram maiores que a acumulada da farinha FC e diferentes significativamente, sendo confirmado pelos maiores valores dos seus diâmetros médios (d4,3). A polidispersibilidade das partículas (Span), variou de 1,81 a 1,94, e não apresentou diferença significativa entre todas as amostras, porém devido ao valor obtido ter sido superior a 1, este indica de que as amostras são polidispersas.
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- 2021
41. Impacto de las microondas en la evaluación colorimétrica y las características morfológicas del trigo, la harina y el gluten
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Montenegro, Flávio Martins, Marsaioli Junior, Antonio, Berteli, Michele Nehemy, Stahl, Marcella Aparecida, Ribeiro, Ana Paula Badan, Campelo, Pedro H., and Clerici, Maria Teresa Pedrosa Silva
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Harina de trigo ,Colorimetria ,Microondas ,Colorimetría ,Gluten ,Trigo ,Micro-ondas ,Glúten ,Scanning electronic microscopy (MEV) ,Microscopía óptica (MO) ,Microscopía electrónica de barrido (MEB) ,Farinha de Trigo ,Wheat flour ,Microscopia Eletrônica de Varredura (MEV) ,Microscopia óptica (MO) ,Wheat ,Opyttical microscopy (MO) ,Colorimetry ,Microwave - Abstract
Physical processes have been increasingly used to replace processes that use chemical agents to treat grains. Thus, this study aimed to evaluate wheat grains that were subjected to microwave processing on the morphological characteristics of the treated wheat grains, wheat flours and their respective glutens, through instrumental color analysis, optical microscopy (MO) and scanning electron microscopy (SEM). The results showed significant changes for comparison among means by Scott-Knott test (p≤0.05), for the wheat treated by microwave from treatments at 100 W/54 min (TM 1), 450 W/18 min (TM 2) and 750 W/10 min (TM 3), obtaining higher and statistically different values, in the yellow (+b*) and red (+a*) regions, when compared with the same parameters for the control wheat (TC). The total color differences found (ΔE) between microwave-treated wheat and control wheat, which were in the range of 8.94 to 14.83, whose total color differences in relation to control wheat can be classified as very perceptible and possible to be differentiated visually. In the analyzed wheat flours from the microwave treatments at 100 W/54 min (FM 1), 450 W/18 min (FM 2) and 750 W/10 min (FM 3) for the luminosity parameter (L*) of instrumental color, being lower than the luminosity of the control wheat flour (FC). Through the evaluation of morphology by optical microscopy and scanning electron it was possible to identify the changes caused by microwave processing in the structures of wheat grain, in wheat flour and it becomes more evident in the protein matrix of lyophilized gluten, which presents expressive damage in gluten from wheat treated at 450 W/18 min (GM 2) and 750 W/10 min (GM 3). Thus, we can conclude that the evaluation of the morphology in the studied materials provides important tools that complement the classic determinations of physical, physical-chemical and rheological analyzes. Los procesos físicos vienen siendo cada vez más utilizados para sustituir a aquellos que utilizan agentes químicos para el tratamiento de granos. En ese sentido, el presente trabajo tuvo como objetivo evaluar las características morfológicas de los granos de trigo, harina de trigo, y sus respectivos glutens tratados por microondas, mediante análisis de color instrumental, microscopia óptica (MO) y microscopia electrónica de barrido (MEB). Los resultados mostraron alteraciones significativas, según el test de comparación de Scott-Knott (p≤0,05), en los granos de trigo tratados a 100 W/54 min (TM 1), 450 W/18 min (TM 2) y 750 W/10 min (TM 3), quienes obtuvieron valores mayores y estadísticamente diferentes, en las regiones amarilla (+b*) y roja (+a*) en comparación con el trigo control (TC). Las diferencias totales del color encontradas (ΔE) entre los trigos tratados por microondas y el trigo control, que quedaron situados en un rango de 8.94 y 14.83, pueden ser clasificadas como muy perceptibles y posibles de diferenciar visualmente. En las harinas de trigo analizadas de los tratamientos por microondas a 100 W/54 min (FM 1), 450 W/18 min (FM 2) e 750 W/10 min (FM 3) para el parámetro de luminosidad (L), siendo inferior a la luminosidad de la harina de trigo control. Mediante la evaluación de la morfología por microscopía óptica y electrónica de barrido fue posible identificar las alteraciones producidas por el procesamiento por microondas en las estructuras del trigo en grano, harina de trigo y se torna más evidente en la matriz proteica de los glutens liofilizados, los cuales presentaron daños más expresivos en glutens tratados a 450 W/18 min (GM 2) y 750 W/10 min (GM 3). De esta forma, podemos concluir que la evaluación morfológica de los materiales estudiados provee herramientas importantes y que complementan las determinaciones clásicas de lo análisis físicos, fisicoquímicos y reológicos. Os processos físicos vem sendo cada vez mais utilizados em substituição aos processos que utilizam agentes químicos para tratamento de grãos. Desta forma, o presente trabalho teve como objetivo avaliar grãos de trigo que foram submetidos ao processamento por micro-ondas nas características morfológicas dos grãos de trigo tratados, farinhas de trigo e seus respectivos glútens, através das análises de cor instrumental, microscopia óptica (MO) e microscopia eletrônica de varredura (MEV). Os resultados mostraram alterações significativas, para o teste de comparação entre as médias Scott-Knott (p≤0,05), para os trigos tratados por micro-ondas provenientes dos tratamentos à 100 W/54 min (TM 1), 450 W/18 min (TM 2) e 750 W/10 min (TM 3), obtendo valores maiores e diferentes estatisticamente, nas regiões amarela (+b*) e vermelha (+a*), quando comparados com os mesmos parâmetros para o trigo controle (TC). As diferenças totais de cor encontradas (ΔE) entre os trigos tratados por micro-ondas e o trigo controle, que ficaram situados na faixa de 8,94 à 14,83, cujas diferenças totais de cor em relação aos trigos controle podem ser classificadas como muito perceptíveis e possíveis de serem diferenciadas visualmente. Nas farinhas de trigo analisadas provenientes dos tratamentos por micro-ondas à 100 W/54 min (FM 1), 450 W/18 min (FM 2) e 750 W/10 min (FM 3) para o parâmetro de luminosidade (L*) de cor instrumental, sendo menores que a luminosidade da farinha de trigo controle (FC). Através da avaliação da morfologia pelas microscopias ópticas e eletrônica de varredura foi possível identificar as alterações provocadas pelo processamento por micro-ondas nas estruturas do trigo em grão, na farinha de trigo e se torna mais evidente na matriz proteica dos glútens liofilizados, que apresenta danos mais expressivos nos glútens provenientes dos trigos tratados a 450 W/18 min (GM 2) e 750 W/10 min (GM 3). Assim, podemos concluir que a avaliação da morfologia nos materiais estudados fornece ferramentas importantes e que complementam as determinações clássicas das análises físicas, físico-químicas e reológicas.
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- 2021
42. Disfagia y mejora del estado nutricional: Características tecno-funcionales de los espesantes comerciales
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Ikeda, Cintia Mitie, Tagliapietra, Bruna Lago, Campelo, Pedro Henrique, Clerici, Maria Teresa Pedrosa da Silva, and Silva, Luciano Bruno de Carvalho
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Deglución ,Viscosity ,Gomas ,Food thickener ,Espessante alimentar ,Almidón ,Gums ,Deglutição ,Deglutition ,Viscosidade ,Espesante de alimentos ,Viscosidad ,Starch ,Amido - Abstract
Dysphagia is characterized by a dysfunction in the swallowing process, which impairs safe and autonomous oral feeding. To minimize the negative effects, modified texture foods and thickened drinks are used. This study aimed to compare the viscosities of commercial food thickeners when dissolved in liquid preparations. Three starch-based thickeners were used to thicken five preparations (water, orange juice, milk, thickened milk, and coffee). Nutritional information, microscopy, pH, swelling power, and solubility of the granules and the viscosity of the preparations as a function of time and temperature were evaluated. All thickeners had a high percentage of carbohydrates, sodium, and the presence of modified starch. The thickeners promoted changes in the pH of the preparations and the presence of modified corn starch showed an increase in solubility and swelling power. About temperature variations, lower values increased viscosity, and viscosity increased with rest, probably due to the continuous hydration of the thickening agent. The greater the consistency you want to achieve, the greater quantities of product need to be added. The thickened food preparations showed different viscosities, depending on the food matrix, temperature, time and the amount of product added. La disfagia se caracteriza por una disfunción en el proceso de deglución, que perjudica la alimentación oral segura y autónoma. Para minimizar los efectos negativos, se utilizan alimentos con textura modificada y bebidas espesas. En este sentido, este estudio tuvo como objetivo comparar las viscosidades de espesantes de alimentos comerciales al ser disueltos en preparaciones líquidas. Se utilizaron tres espesantes a base de almidón para espesar cinco preparaciones (agua, jugo de naranja, leche entera, leche espesa y café). Donde se evaluaron la información nutricional, la microscopía, el pH, poder de hinchamiento y la solubilidad de los gránulos, así como la viscosidad de las preparaciones en función del tiempo y la temperatura. Todos los espesantes mostraron un alto porcentaje de carbohidratos, sodio y la presencia de almidón modificado. Los espesantes promovieron cambios en el pH de las preparaciones, y la presencia de almidón de maíz modificado produjo un aumento en la solubilidad y el poder de hinchamiento. En cuanto a las variaciones de temperatura, los valores más bajos aumentaron la viscosidad, la cual se vio incrementada con el reposo, probablemente debido a la hidratación continua del agente espesante. Cuanto mayor sea la consistencia que se desee lograr, mayores cantidades del producto deberán ser agregadas. Los preparados alimenticios espesados mostraron diferentes viscosidades, dependiendo de la matriz del alimento, la temperatura, el tiempo y la cantidad de producto agregado. A disfagia se caracteriza por uma disfunção no processo de deglutição, que prejudica a alimentação oral autônoma e segura. Para minimizar os efeitos negativos alimentos de textura modificada e bebidas espessadas são utilizadas. Com isso, esse estudo objetivou comparar as viscosidades de espessantes alimentares comerciais quando dissolvidos em preparações líquidas. Três espessantes a base de amido foram utilizados para espessar cinco preparações (água, suco de laranja, leite integral, leite espessado e café). Foram avaliados a informação nutricional, microscopia, pH, poder de inchamento e solubilidade dos grânulos e a viscosidade das preparações em função do tempo e da temperatura. Todos os espessantes apresentaram alta porcentagem de carboidrato, sódio e presença de amido modificado. Os espessantes promoveram mudanças no pH das preparações e a presença de amido de milho modificado mostrou aumento da solubilidade e poder de inchamento. Em relação às variações de temperatura, valores mais baixos aumentaram a viscosidade, e a viscosidade aumentou com o repouso, provavelmente pela hidratação contínua do agente espessante. Quanto maior a consistência que se deseja atingir, maiores quantidades de produto precisam ser adicionadas. As preparações alimentares espessadas apresentaram viscosidades diferentes, dependendo da matriz alimentar, temperatura, tempo e da quantidade de produto adicionado.
- Published
- 2021
43. Transmural remission improves clinical outcomes up to 5 years in Crohn's disease
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Fernandes, Samuel Raimundo, Serrazina, Juliana, Botto, Inês Ayala, Leal, Tiago, Guimarães, Andreia, Garcia, Joana Lemos, Rosa, Isadora, Prata, Rita, Carvalho, Diana, Neves, João, Campelo, Pedro, Ventura, Sofia, Silva, Andrea, Coelho, Mariana, Sequeira, Cristiana, Oliveira, Ana Paula, Portela, Francisco, Ministro, Paula, Tavares de Sousa, Helena, Ramos, Jaime, Claro, Isabel, Gonçalves, Raquel, Correia, Luís Araújo, Marinho, Rui Tato, Cortez‐Pinto, Helena, and Magro, Fernando
- Abstract
Evidence supporting transmural remission (TR) as a long‐term treatment target in Crohn's disease (CD)is still unavailable. Less stringent but more reachable targets such as isolated endoscopic (IER) or radiologic remission (IRR) may also be acceptable options in the long‐term. Multicenter retrospective study including 404 CD patients evaluated by magnetic resonance enterography and colonoscopy. Five‐year rates of hospitalization, surgery, use of steroids, and treatment escalation were compared between patients with TR, IER, IRR, and no remission (NR). 20.8% of CD patients presented TR, 23.3% IER, 13.6% IRRand 42.3% NR. TRwas associated with lower risk of hospitalization (odds‐ratio [OR] 0.244 [0.111–0.538], p< 0.001), surgery (OR 0.132 [0.030–0.585], p= 0.008), steroid use (OR 0.283 [0.159–0.505], p< 0.001), and treatment escalation (OR 0.088 [0.044–0.176], p< 0.001) compared to no NR. IRRresulted in lower risk of hospitalization (OR 0.333 [0.143–0.777], p= 0.011) and treatment escalation (OR 0.260 [0.125–0.540], p< 0.001), while IERreduced the risk of steroid use (OR 0.442 [0.262–0.745], p= 0.002) and treatment escalation (OR 0.490 [0.259–0.925], p= 0.028) compared to NR. TR improved clinical outcomes over 5 years of follow‐up in CD patients. Distinct but significant benefits were seen with IERand IRR. This suggests that both endoscopic and radiologic remission should be part of the treatment targets of CD.
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- 2023
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44. Harina de ñame en pasta fresca integral: evaluación de la calidad tecnologica y funcional
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Marcato, Andressa Rigoni, Wahanik, Adriana Lucia, Pastore, Glaucia Maria, Neri-Numa, Iramaia Angélica, Felisberto, Mária Herminia Ferrari, Campelo, Pedro H., and Clerici, Maria Teresa Pedrosa Silva
- Subjects
Whole wheat flour ,Fresh pasta ,Healthiness ,Ñame ,Agronegócio ,Agronegocio ,Pasta fresca ,Yams ,Harina integral de trigo ,Farinha de Trigo Integral ,Saudabilidade ,Massa fresca ,Inhame ,Agribusiness ,Salubridad - Abstract
This work aimed to evaluate the influence of the addition of yam flour (Disocorea ssp.) on the color of fresh pasta, as well as its effects on their quality, in addition to proposing a greater added value to the yam, aiming to reduce its loss in Brazilian agribusiness, enabling greater possibilities of use for this tuber and promoting family farming. Four formulations of fresh wholegrain pasta were produced: control pasta (M0), containing 51% whole grain wheat flour (FIT) and 49% refined wheat flour (FRT), and in the other pasta, FB was replaced by flour at levels of 5, 10 and 15% (M1, M2 and M3, respectively). The percentage increase in substitution for yam flour (FI) resulted in lower dough moisture, with M3 being the one that differed statistically from the control dough. Regarding the firmness of raw pasta, the increase in HR increased the hardness of whole pasta, decreased the yield and increased the loss of solids during cooking. M2 was the one that presented quality parameters closest to M0 and was selected to evaluate the antioxidant capacity comparatively with M0. M2 showed higher values of ABTS and DPPH in relation to M0, and they did not differ in the total phenolic content (0.28 µg gallic acid equivalent / mg of dry sample). Yam flour showed a promising potential for use in whole pasta, both technological and functional, which can be beneficial to increase the added value of this tuber. Este trabajo tuvo como objetivo evaluar la influencia de la adición de harina de ñame (Disocorea ssp.) en la coloración de pastas frescas, así como sus efectos en la calidad de las mismas, además de proponer un mayor valor agregado al ñame, a fin de disminuir su perdida en el agronegocio brasileño, permitiendo mayores posibilidades de uso para este tubérculo y promoviendo la agricultura familiar. Fueron producidas cuatro formulaciones de pasta fresca integral: la pasta control (M0), que contuvo 51% de harina de trigo integral (FIT) y 49% de harina de trigo refinada (FRT), y las demás pastas, donde la FRT fue sustituida por la harina de ñame en niveles de 5, 10 y 15% (M1, M2 y M3, respectivamente). El aumento porcentual de la sustitución por la harina de ñame (FI) resultó en masas con menor humedad y rendimiento, siendo M3 la que presentó diferencias estadísticas la masa control. En cuanto a la firmeza de la pasta cruda, el aumento de FI incrementó la dureza de la pasta integral, disminuyó su rendimiento y aumentó la perdida de sólidos durante su cocción. M2 fue la única que presentó parámetros de calidad cercanos a M0, por lo que fue seleccionada para comprar su capacidad antioxidante con el control. M2 presentó mayores valores de ABTS y DPPH en relación con M0, sin embargo, no difirieron en el contenido de fenólicos totales (0.28 µg acido gálico equivalente/mg de muestra seca). La harina de ñame demostró tener potencial, tanto tecnológico como funcional, para ser utilizado en elaboración de pastas integrales, lo que puede ser beneficioso para aumentar el valor agregado de este tubérculo. Este trabalho visou avaliar a influência da adição de farinha de inhame (Disocorea ssp.) sobre a coloração de massas frescas, assim como seus efeitos na qualidade das mesmas, além de propor também um maior valor agregado ao inhame, objetivando diminuir sua perda no agronegócio brasileiro, viabilizando maiores possibilidades de uso para esse tubérculo e promovendo a agricultura familiar. Foram produzidas quatro formulações de massa integral fresca:massa controle (M0), contendo 51% farinha de trigo de grão inteiro (FIT) e 49% de farinha refinada de trigo (FRT), e nas demais massas, a FRT foi substituída pela farinha de inhame nos níveis de 5, 10 e 15% (M1, M2 e M3, respectivamente). O aumento percentual da substituição por farinha de inhame (FI) acarretou em uma menor umidade da massa e rendimento, com aumento da dureza e da perda de sólidos durante o cozimento, sendo a M3 aquela que se diferiu estatisticamente da massa controle. A M2 foi selecionada para avaliar comparativamente a capacidade antioxidante com MO, por os parâmetros de qualidade mais próximos a ela. M2 apresentou maiores valores de ABTS e DPPH em relação à M0, sendo que não diferiram no teor de fenólicos totais (0,28 µg ácido gálico equivalente/mg de amostra seca). A farinha de inhame apresentou potencial promissor para uso em massas integrais, tanto tecnológicos quanto funcionais, o que pode ser benéfico para o aumentar o valor agregado deste tubérculo.
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- 2021
45. La ciencia de los alimentos en su mesa: el uso de harina de azafrán como ingrediente rico en antioxidantes para mejorar la salubridad de la pasta fresca entera
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Vilar, Isabela, Wahanik, Adriana L., Pastore, Glaucia Maria, Neri-Numa, Iramaia Angélica, Felisberto, Mária H. F., Campelo, Pedro H., and Clerici, Maria Teresa Pedrosa Silva
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Sustainability ,Sustentabilidad ,Colorante natural ,Antioxidant compounds ,Sustentabilidade ,Compuestos antioxidantes ,Corante natural ,Natural colorant ,Compostos antioxidantes ,Saudabilidade ,Salubridad ,Curcuma longa ,Healthiness - Abstract
Fresh pasta with whole wheat flour (WWF) presents healthiness, but the consumer is not used to its consumption, due to the dark color. Therefore, the use of regional ingredients, which may change its color, could be an option to stimulate its use and daily consumption. The objective of this study was to evaluate the technological and antioxidant capacity of the fresh pasta elaborated with 51% WWF (49% Refined Wheat flour - RWF) (Control, M0) and the partial replacement of RWF by turmeric (Curcuma longa) flour (TF) at 3, 6 or 9% (respectively M1, M2 and M3). The data were analyzed by ANOVA and Tukey test (p-value
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- 2021
46. Extremos clim��ticos no litoral paulista: praticas de adapta����o - Entrevista com Celia Regina de Gouveia Souza
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REGINA DE GOUVEIA SOUZA, CELIA, Campelo, Pedro Henrique, Campos, Thamiris Luisa de Oliveira Brand��o, and Freitas, Edmilson
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Entrevista com Celia Regina de Gouveia Souza
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- 2021
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47. Untitled Item
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REGINA DE GOUVEIA SOUZA, CELIA, Campelo, Pedro Henrique, Campos, Thamiris Luisa de Oliveira Brand��o, and Freitas, Edmilson
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Entrevista com Celia Regina de Gouveia Souza
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- 2021
- Full Text
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48. PANI–WO 3 ·2H 2 O Nanocomposite: Phase Interaction and Evaluation of Electronic Properties by Combined Experimental Techniques and Ab-Initio Calculation.
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de Souza Carolino, Adriano, Moraes Biondo, Matheus, Ţălu, Ştefan, da Fonseca Filho, Henrique Duarte, Campelo, Pedro Henrique, Bezerra, Jaqueline de Araújo, Mota, Cicero, da Frota, Hidembergue Ordozgoith, Bagnato, Vanderlei Salvador, Inada, Natalia Mayumi, and Sanches, Edgar Aparecido
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CONJUGATED polymers ,AB-initio calculations ,POLYMERIC nanocomposites ,NANOCOMPOSITE materials ,TUNGSTEN oxides ,DENSITY functional theory ,ELECTRIC conductivity ,CHARGE transfer - Abstract
The development of conjugated polymer-based nanocomposites by adding metallic particles into the polymerization medium allows the proposition of novel materials presenting improved electrical and optical properties. Polyaniline Emeraldine-salt form (ES–PANI) has been extensively studied due to its controllable electrical conductivity and oxidation states. On the other hand, tungsten oxide (WO
3 ) and its di-hydrated phases, such as WO3 ·2H2 O, have been reported as important materials in photocatalysis and sensors. Herein, the WO3 ·2H2 O phase was directly obtained during the in-situ polymerization of aniline hydrochloride from metallic tungsten (W), allowing the formation of hybrid nanocomposites based on its full oxidation into WO3 ·2H2 O. The developed ES–PANI–WO3 ·2H2 O nanocomposites were successfully characterized using experimental techniques combined with Density Functional Theory (DFT). The formation of WO3 ·2H2 O was clearly verified after two hours of synthesis (PW2 nanocomposite), allowing the confirmation of purely physical interaction between matrix and reinforcement. As a result, increased electrical conductivity was verified in the PW2 nanocomposite: the DFT calculations revealed a charge transfer from the p-orbitals of the polymeric phase to the d-orbitals of the oxide phase, resulting in higher conductivity when compared to the pure ES–PANI. [ABSTRACT FROM AUTHOR]- Published
- 2022
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49. Modelo espaço-temporal bayesiano da difusão do SARS-CoV2 nos municípios brasileiros
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Colli, Guarino Rinaldi, Abreu, Tarcísio Lyra dos Santos, Antunes, Jéssica Fenker, Arantes, Ísis da Costa, Bosque, Renan Janke, Caetano, Gabriel Henrique de Oliveira, Campelo, Pedro Henrique, and Cavalcanti, Vitor Hugo Gomes Lacerda
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Epidemiológica ,Variáveis (Matemática) ,Aprendizado do computador ,Covid-19 ,Simulação (Computadores) - Abstract
A COVID-19 provocou uma grave crise de proporções mundiais, sem precedentes nesse século (WHO, 2020). Alguns governos, o setor produtivo e a sociedade em geral buscam informações e soluções de curto prazo para enfrentar e mitigar os impactos causados pela pandemia (ANDERSON et al., 2020). Para o efetivo sucesso das ações de combate e mitigação, é necessário o entendimento da difusão da doença, tanto na escala temporal como espacial (SHINDE et al., 2020). Entretanto, existem três importantes lacunas para o rápido desenvolvimento de modelos acurados da difusão da Covid-19 no Brasil: (1) o acesso às bases de dados relevantes, (2) a identificação dos principais fatores de risco e (3) o uso de abordagens espaço-temporais para todos os municípios. Apesar da rápida multiplicação de modelos preditivos do crescimento do número de infectados, são incipientes as abordagens espaço-temporais para prever, no curto prazo, as regiões de maior risco. Propomos a modelagem da variação espaço-temporal de casos e óbitos de Covid-19 nos municípios brasileiros, utilizando inferência bayesiana.
- Published
- 2020
50. Available technologies on improving the stability of polyphenols in food processing
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Cao, Hui, primary, Saroglu, Oznur, additional, Karadag, Ayse, additional, Diaconeasa, Zoriţa, additional, Zoccatelli, Gianni, additional, Conte‐Junior, Carlos Adam, additional, Gonzalez‐Aguilar, Gustavo A., additional, Ou, Juanying, additional, Bai, Weibin, additional, Zamarioli, Cristina Mara, additional, Freitas, Luis Alexandre Pedro, additional, Shpigelman, Avi, additional, Campelo, Pedro H., additional, Capanoglu, Esra, additional, Hii, Ching Lik, additional, Jafari, Seid Mahdi, additional, Qi, Yaping, additional, Liao, Pan, additional, Wang, Mingfu, additional, Zou, Liang, additional, Bourke, Paula, additional, Simal‐Gandara, Jesus, additional, and Xiao, Jianbo, additional
- Published
- 2021
- Full Text
- View/download PDF
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