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1.
Crit Rev Food Sci Nutr ; 54(8): 1032-49, 2014.
Artigo em Inglês | MEDLINE | ID: mdl-24499120

RESUMO

During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.


Assuntos
Carotenoides , Indústria Alimentícia , Promoção da Saúde , Carne , Solanum lycopersicum/química , Ração Animal , Antioxidantes , Disponibilidade Biológica , Doenças Cardiovasculares/prevenção & controle , Carotenoides/isolamento & purificação , Carotenoides/farmacocinética , Manipulação de Alimentos/métodos , Tecnologia de Alimentos , Alimento Funcional , Humanos , Licopeno , Produtos da Carne , Neoplasias/prevenção & controle , Valor Nutritivo
2.
Meat Sci ; 95(3): 562-8, 2013 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-23793111

RESUMO

There is a growing interest in the revalorization of co-products from the food industry. Co-products from tiger nuts (Cyperus esculentus) milk production are a suitable fibre source. "Chorizo" is the most popular dry-cured meat product in Spain. The aim of this work was to study the effect of the tiger nut fibre addition (0, 5, and 7.5%) on the quality (composition, physicochemical, and sensorial properties) and safety (oxidation and microbial quality) of a Spanish dry-cured sausage, during the 28days of its dry-curing process. Tiger nut fibre (TNF) addition decreased fat and increased moisture content. The addition of TNF significantly increased (p<0.05) the total dietary fibre content of "Chorizo". Lightness (L*), yellowness (b*) and redness index (a*/b*) were significantly (p<0.05) affected by the fibre content. The addition of 5% and 7.5% TNF to chorizo provided rich fibre and a healthier product. Although there were slight changes in the physicochemical properties, its quality (traditional characteristics) and its safety remained.


Assuntos
Cyperus , Gorduras na Dieta , Fibras na Dieta , Manipulação de Alimentos/métodos , Microbiologia de Alimentos , Produtos da Carne/análise , Paladar , Cor , Dieta , Gorduras na Dieta/análise , Fibras na Dieta/análise , Humanos , Produtos da Carne/microbiologia , Produtos da Carne/normas , Nozes , Oxirredução , Preparações de Plantas , Água
3.
Meat Sci ; 88(4): 740-9, 2011 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-21459523

RESUMO

Chitosan of high and low molecular weights was added at 0%, 0.25%, 0.5% and 1% concentrations to a burger model system. Burgers were evaluated by physicochemical analysis, cooking characteristic and storage stability. The antioxidant activity of chitosan was studied in vitro. The addition of chitosan influenced pH and color properties, in molecular weight and concentration dependent ways. Cooking properties were significantly affected by the chitosan. High molecular weight chitosan improved all cooking characteristics compared with control samples. Low molecular weight chitosan increased the shelf life of burgers, enhanced the red color and reduced total viable counts, compared with control and high molecular weight chitosan samples. The antioxidant activity of chitosan was dependent on molecular weight and concentration. The results indicate that high molecular weight chitosan (HMWC) improves all cooking characteristics and antioxidant activity while low molecular weight chitosan extends the red color and reduces total viable counts.


Assuntos
Antioxidantes/química , Quitosana/química , Carne/análise , Análise de Variância , Animais , Contagem de Colônia Microbiana , Culinária , Conservação de Alimentos , Conservantes de Alimentos/química , Concentração de Íons de Hidrogênio , Peso Molecular , Suínos
4.
Meat Sci ; 85(1): 70-6, 2010 May.
Artigo em Inglês | MEDLINE | ID: mdl-20374867

RESUMO

Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that allows its application in the development of dietary fibre rich foods. The utilization of increasing levels (0%-control, 5%, 10% and 15%) of tiger nut fibre (TNF), in the formulation of pork burgers was evaluated. This evaluation was based on: chemical composition, physicochemical, cooking characteristics and sensory properties of burgers. Pork burgers elaborated with TNF had higher nutritional value (higher fibre content) and better cooking characteristics (higher cooking yield, fat retention and moisture retention) than control burgers. Some of the negative changes in colour (a* decrease and b* increase) and texture (chewiness and springiness increase) parameters due to TNF addition observed in raw burgers were masked by the stronger modifications due to the cooking process. Burgers with TNF were perceived as less greasy, less juicy, more grainy and with less meaty flavour than controls; although this perception did not reduce the overall acceptability of burgers. Overall acceptability scores were slightly lower in burgers with 15% TNF, although no significant differences were detected with the scores of control, 5% and 10% TNF burgers. TNF addition to burgers is a promising and convenient application as dietary fibre of burgers was significantly increased without changes in sensory acceptance.


Assuntos
Cyperus/química , Fibras na Dieta , Produtos da Carne/análise , Carne , Valor Nutritivo , Tubérculos/química , Animais , Cor , Culinária , Gorduras na Dieta , Manipulação de Alimentos/métodos , Preferências Alimentares , Humanos , Produtos da Carne/normas , Sensação , Suínos , Paladar , Água
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