ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0...
The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were obtained: F1 (control), F2 (5% aloe vera and 15% granadilla), F3 (1...
RESUMEN Se estableció la caracterización de salchichas secas tipo cabanossi con carne de llama, cerdo y muestras comerciales mediante un análisis proximal (contenidos de grasa: 18,6 a 29,6% y proteína: 19,4 a 36,2%), color (C*: 15,8 a 33,7), actividad de agua (0,770 a 0,960), pH (5,2 a 6,5) y propied...
Although various neuropsychochemical theories have been established about why breastfeeding mothers feel hedonic sensation, the underlying neural mechanism has not been adequately clarified. We aimed to investigate if there is hedonic sensation-initiated taste-bud like structures stimulated by sugars in ...
ABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0...
El uso de microondas está muy extendido a nivel doméstico gracias a su rapidez y facilidad de uso. El objetivo del presente trabajo es comparar el efecto de cocción de hamburguesas de distintos tipos de carne, en microondas y en horno convencional, sobre la pérdida de peso y estabilidad oxidativa. Ad...
ABSTRACT The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% B...
Sorghum/química,
Harina,
Yogur,
Antioxidantes/química,
Alimentos Funcionales,
Taninos/genética,
Gusto,
Análisis de Componente Principal,
Productos Lácteos,
Antocianinas/análisis,
Taninos/análisis,
Fenoles/análisis
ABSTRACT BACKGROUND: Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. OBJECTIVE: To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. DESIGN AND SETTING: Cross-...
Abstract: Purpose: The changes in gustatory function resulting from oncological treatment occur mainly after radiotherapy. However, the head and neck tumors, because of the anatomical location of the lesion, can themselves trigger significant changes in the feeding-related functions - including taste. T...
Arid, Juliana;
Antunes, Lívia Azeredo Alves;
Koch, Luiza Foltran de Azevedo;
Evangelista, Silvane Silva;
Vasconcelos, Katia Regina Felizardo;
Brancher, João Armando;
Gabardo, Marilisa Carneiro Leão;
Milani, Ana Julia;
Dutra, André Luiz Tannus;
Antunes, Leonardo Santos;
Vieira, Alexandre Rezende;
Feltrin-Souza, Juliana;
KÜchler, Erika Calvano.
Abstract This study was performed to evaluate the interplay between dental caries, nutritional status, and genetic polymorphisms in TAS1R1 and TAS1R2 (taste receptor, type 1, member 1 and 2) in preschool children and pre-adolescents. We included 525 subjects (306 preschool children and 219 pre-adolescent...
Brasil/epidemiología,
Índice CPO,
Caries Dental/epidemiología,
Caries Dental/genética,
Estado Nutricional/genética,
Polimorfismo Genético,
Prevalencia,
Reacción en Cadena en Tiempo Real de la Polimerasa,
Receptores Acoplados a Proteínas G/genética,
Análisis de Regresión,
Factores de Riesgo,
Encuestas y Cuestionarios,
Gusto/genética
