Your browser doesn't support javascript.
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 252
Filtrar
1.
Food Funct ; 9(4): 2121-2135, 2018 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-29644368

RESUMO

The present investigation was aimed to study the effect of detoxification on the nutrients and antinutrients of wild apricot kernel followed by its hypocholesterolemic effect in male Wistar albino rats. The results revealed a non-significant (p > 0.05) effect of detoxification on the proximate composition except total carbohydrates and protein content. However, detoxification led to a significant (p < 0.05) decrease in l-ascorbic acid (76.82%), ß-carotene (25.90%), dietary fiber constituents (10.51-28.92%), minerals (4.76-31.08%) and antinutritional factors (23.92-77.05%) (phenolics, tannins, trypsin inhibitor activity, saponins, phytic acid, alkaloids, flavonoids, oxalates) along with the complete removal (100%) of bitter and potentially toxic hydrocyanic acid (HCN). The quality parameters of kernel oil indicated no adverse effects of detoxification on free fatty acids, lipase activity, acid value and peroxide value, which remained well below the maximum permissible limit. Blood lipid profile demonstrated that the detoxified apricot kernel group exhibited significantly (p < 0.05) increased levels of HDL-cholesterol (48.79%) and triglycerides (15.09%), and decreased levels of total blood cholesterol (6.99%), LDL-C (22.95%) and VLDL-C (7.90%) compared to that of the raw (untreated) kernel group. Overall, it can be concluded that wild apricot kernel flour could be detoxified efficiently by employing a simple, safe, domestic and cost-effective method, which further has the potential for formulating protein supplements and value-added food products.


Assuntos
Anticolesterolemiantes/análise , Antimetabólitos/análise , Contaminação de Alimentos/prevenção & controle , Manipulação de Alimentos , Alimentos Especializados/análise , Prunus armeniaca/química , Sementes/química , Animais , Anticolesterolemiantes/efeitos adversos , Anticolesterolemiantes/economia , Anticolesterolemiantes/uso terapêutico , Antimetabólitos/efeitos adversos , Contaminação de Alimentos/economia , Ingredientes de Alimentos/efeitos adversos , Ingredientes de Alimentos/análise , Ingredientes de Alimentos/economia , Indústria de Processamento de Alimentos/economia , Alimentos Especializados/efeitos adversos , Alimentos Especializados/economia , Humanos , Cianeto de Hidrogênio/efeitos adversos , Cianeto de Hidrogênio/análise , Hipercolesterolemia/sangue , Hipercolesterolemia/prevenção & controle , Resíduos Industriais/efeitos adversos , Resíduos Industriais/análise , Resíduos Industriais/economia , Masculino , Valor Nutritivo , Tamanho da Partícula , Prunus armeniaca/efeitos adversos , Prunus armeniaca/crescimento & desenvolvimento , Distribuição Aleatória , Ratos Wistar , Reprodutibilidade dos Testes , Sementes/efeitos adversos , Sementes/crescimento & desenvolvimento , Meio Selvagem , beta Caroteno/análise , beta Caroteno/uso terapêutico
2.
Food Funct ; 9(4): 2051-2069, 2018 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-29589631

RESUMO

This study was aimed at investigating the chemical composition (proximate, minerals, fatty acids and phenolic compounds) and the in vitro (antimicrobial, radical scavenging, anti-acetylcholinesterase and protein denaturing activities) and in vivo (anti-diabetic and histo-protective effects in alloxan-induced diabetic mice) biological activities of broad bean pods (BBPs), a food waste by-product material. The results showed that BBPs have high dietary fiber (57.46%), carbohydrate (18.93%) and protein (13.81%) content versus low fat content (<1%) contributing to a low energy value of 139.24 kcal per 100 g. Profiling of fatty acids showed an abundance of the essential polyunsaturated α-linolenic and linoleic acids, exhibiting an excellent nutritional quality as revealed by their low atherogenic and thrombogenic indices and their hypocholesterolemic properties. The methanol extract which exhibited the highest total phenolic, flavonoid and tannin contents was found to be the most active extract in terms of antimicrobial and anti-radical activities. In alloxan-induced diabetic mice, the oral administration of a methanol extract (500 mg per kg bw) attenuated the elevated levels of serum alanine aminotransferase (ALA), aspartate aminotransferase (AST), and alkaline phosphatase activities, and urea, uric acid, and creatinine. It effectively normalized the status of lipid profiles, mitigated oxidative stress through the activation of antioxidant enzymes (CAT, GPx and SOD), and alleviated oxidative stress-mediated histopathological changes in the pancreas, liver, kidney and testis. Compositional analysis by HPLC-PDA-ESI-MS/MS revealed the presence of flavan-3-ols (catechin, epicatechin and their derivatives), flavones (apigenin derivatives) and flavonols (glycosides of quercetin and kaempferol), among others. These findings suggest that BBPs may be an effective functional food for the management of diabetes and its complications.


Assuntos
Diabetes Mellitus Experimental/dietoterapia , Suplementos Nutricionais , Frutas/química , Hipoglicemiantes/uso terapêutico , Resíduos Industriais/análise , Extratos Vegetais/uso terapêutico , Vicia faba/química , Animais , Antibacterianos/química , Antibacterianos/economia , Antibacterianos/isolamento & purificação , Antibacterianos/uso terapêutico , Antioxidantes/química , Antioxidantes/economia , Antioxidantes/isolamento & purificação , Antioxidantes/uso terapêutico , Biomarcadores/sangue , Diabetes Mellitus Experimental/sangue , Diabetes Mellitus Experimental/patologia , Suplementos Nutricionais/análise , Testes de Sensibilidade a Antimicrobianos por Disco-Difusão , Indústria de Processamento de Alimentos/economia , Frutas/economia , Frutas/crescimento & desenvolvimento , Humanos , Hipoglicemiantes/química , Hipoglicemiantes/economia , Hipoglicemiantes/isolamento & purificação , Resíduos Industriais/economia , Masculino , Metanol/química , Camundongos , Valor Nutritivo , Estresse Oxidativo , Extratos Vegetais/química , Extratos Vegetais/economia , Extratos Vegetais/isolamento & purificação , Distribuição Aleatória , Solventes/química , Tunísia , Vicia faba/crescimento & desenvolvimento
3.
Food Funct ; 9(4): 1978-1992, 2018 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-29594287

RESUMO

Citrus medica (Citron) is an underutilized fruit plant having various bioactive components in all parts of the plant. The major bioactive compounds present are iso-limonene, citral, limonene, phenolics, flavonones, vitamin C, pectin, linalool, decanal, and nonanal, accounting for several health benefits. Pectin and heteropolysachharides also play a major role as dietary fibers. The potential impact of citron and its bioactive components to prevent or reverse destructive deregulated processes responsible for certain diseases has attracted different researchers' attention. The fruit has numerous nutraceutical benefits, proven by pharmacological studies; for example, anti-catarrhal, capillary protector, anti-hypertensive, diuretic, antibacterial, antifungal, anthelmintic, antimicrobial, analgesic, strong antioxidant, anticancerous, antidiabetic, estrogenic, antiulcer, cardioprotective, and antihyperglycemic. The present review explores new insights into the benefits of citron in various body parts. Throughout the world, citron has been used in making carbonated drinks, alcoholic beverages, syrup, candied peels, jams, marmalade, cordials, and many other value added products, which suggests it is an appropriate raw material to develop healthy processed food. In the present review, the fruit taxonomical classification, beneficial phytochemicals, antioxidant activities, and health benefits are discussed.


Assuntos
Doença Crônica/prevenção & controle , Citrus , Frutas , Alimento Funcional , Animais , Antineoplásicos Fitogênicos/análise , Antineoplásicos Fitogênicos/economia , Antineoplásicos Fitogênicos/isolamento & purificação , Antineoplásicos Fitogênicos/uso terapêutico , Antioxidantes/análise , Antioxidantes/economia , Antioxidantes/isolamento & purificação , Antioxidantes/uso terapêutico , Citrus/química , Citrus/economia , Suplementos Nutricionais/análise , Suplementos Nutricionais/economia , Aditivos Alimentares/química , Aditivos Alimentares/economia , Aditivos Alimentares/isolamento & purificação , Aditivos Alimentares/uso terapêutico , Indústria de Processamento de Alimentos/economia , Frutas/química , Frutas/economia , Humanos , Resíduos Industriais/análise , Resíduos Industriais/economia , Valor Nutritivo , Compostos Fitoquímicos/análise , Compostos Fitoquímicos/economia , Compostos Fitoquímicos/isolamento & purificação , Compostos Fitoquímicos/uso terapêutico , Extratos Vegetais/química , Extratos Vegetais/economia , Extratos Vegetais/isolamento & purificação , Extratos Vegetais/uso terapêutico
4.
Biol Pharm Bull ; 41(2): 208-212, 2018.
Artigo em Inglês | MEDLINE | ID: mdl-29386480

RESUMO

Mume fruit, the Japanese apricot (Prunus mume SIEB. et ZUCC.), is popular in Japan and is mostly consumed in the pickled form called umeboshi. This fruit is known to have anti-microbial properties, but the principal constituents responsible for the antimicrobial properties have not yet been elucidated. We investigated the antimicrobial activities of the phenolic compounds in P. mume against enterobacteria. In this study, growth inhibitory activities were measured as an index of the antibacterial activities. The phenolic compounds were prepared from a byproduct of umeboshi called umesu or umezu (often translated as "mume vinegar"). Umesu or umezu phenolics (UP) contain approximately 20% phenolic compounds with p-coumaric acid as a standard and do not contain citric acid. We observed the inhibitory effects of UP against the growth of some enterobacteria, at a relatively high concentration (1250-5000 µg/mL). Alkali hydrolysates of UP (AHUP) exhibited similar antibacterial activities, but at much lower concentrations of 37.5-300 µg/mL. Since AHUP comprises hydroxycinnamic acids such as caffeic acid, p-coumaric acid, and ferulic acid, the antibacterial activities of each of these acids were examined. Our study shows that the phenolic compounds in P. mume other than citric acid contribute to its antimicrobial activity against enterobacteria in the digestive tract.


Assuntos
Antibacterianos/farmacologia , Descoberta de Drogas , Enterobacteriaceae/efeitos dos fármacos , Alimentos em Conserva/análise , Frutas/química , Fenóis/farmacologia , Prunus/química , Antibacterianos/química , Antibacterianos/isolamento & purificação , Cromatografia Líquida de Alta Pressão , Ácidos Cumáricos/química , Ácidos Cumáricos/isolamento & purificação , Ácidos Cumáricos/farmacologia , Enterobacteriaceae/crescimento & desenvolvimento , Etnofarmacologia , Indústria de Processamento de Alimentos/economia , Liofilização , Hidrólise/efeitos dos fármacos , Indicadores e Reagentes/química , Resíduos Industriais/análise , Resíduos Industriais/economia , Japão , Medicina Tradicional do Leste Asiático , Testes de Sensibilidade Microbiana , Estrutura Molecular , Fenóis/química , Fenóis/isolamento & purificação , Hidróxido de Sódio/química
5.
Food Sci Technol Int ; 24(3): 187-197, 2018 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-29141452

RESUMO

The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables - culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.


Assuntos
Brassica/química , Alimentos Fermentados/análise , Qualidade dos Alimentos , Alimentos em Conserva/análise , Lactobacillus paracasei/crescimento & desenvolvimento , Alimentos de Soja/microbiologia , Verduras/química , Antioxidantes/análise , Antioxidantes/metabolismo , Carga Bacteriana , Brassica/metabolismo , Brassica/microbiologia , Brassica/ultraestrutura , Fermentação , Alimentos Fermentados/economia , Alimentos Fermentados/microbiologia , Preferências Alimentares , Alimentos em Conserva/economia , Alimentos em Conserva/microbiologia , Indústria de Processamento de Alimentos/economia , Humanos , Concentração de Íons de Hidrogênio , Índia , Resíduos Industriais/análise , Resíduos Industriais/economia , Lactobacillus paracasei/isolamento & purificação , Lactobacillus paracasei/metabolismo , Microscopia Eletrônica de Varredura , Fenóis/análise , Fenóis/metabolismo , Pigmentos Biológicos/análise , Pigmentos Biológicos/biossíntese , Sensação , Cloreto de Sódio na Dieta/análise , Alimentos de Soja/economia , Fatores de Tempo , Verduras/metabolismo , Verduras/microbiologia , Verduras/ultraestrutura
6.
Food Sci Technol Int ; 24(3): 198-208, 2018 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-29169267

RESUMO

Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars.


Assuntos
Fibras na Dieta/análise , Grão Comestível/química , Frutas/química , Resíduos Industriais/análise , Malus/química , Phoeniceae/química , Pyrus/química , Bélgica , Fenômenos Químicos , Fibras na Dieta/economia , Fast Foods/análise , Fast Foods/economia , Preferências Alimentares , Qualidade dos Alimentos , Alimentos em Conserva/análise , Alimentos em Conserva/economia , Indústria de Processamento de Alimentos/economia , Frutas/economia , Frutas/metabolismo , Humanos , Resíduos Industriais/economia , Reação de Maillard , Malus/metabolismo , Valor Nutritivo , Phoeniceae/metabolismo , Pigmentos Biológicos/análise , Pigmentos Biológicos/biossíntese , Pyrus/metabolismo , Sensação , Água/análise
7.
Food Sci Technol Int ; 24(3): 232-241, 2018 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-29199453

RESUMO

Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo chickpeas, whole green lentils, split yellow peas and yellow soybeans were tested in this study for functional properties and use as food ingredients. Composition, physicochemical properties and effect on the quality of gluten-free bread were determined for each legume soaking water. Haricot beans and split yellow peas released the highest amount of solids in the legume soaking water: 1.89 and 2.38 g/100 g, respectively. Insoluble fibre was the main constituent of haricot beans legume soaking water, while water-soluble carbohydrates and protein were the major fraction of split yellow peas. High quantities of phenolics (∼400 µg/g) and saponins (∼3 mg/g) were found in the legume soaking water of haricot beans, whole green lentils and split yellow peas. High emulsifying activity (46 and 50%) was found for the legume soaking water of garbanzo chickpeas and split yellow peas, probably due to their protein content and high ratio of water-soluble carbohydrates to dry matter. Such activity resulted in softer texture of the gluten-free bread. A homogeneous structure of crumb pores was found for split yellow peas, opposing that of whole green lentils. A balance between the contents of yeast nutrients and antinutrients was the likely basis of the different appearances.


Assuntos
Pão/análise , Culinária , Dieta Livre de Glúten , Emulsificantes/química , Fabaceae/química , Sementes/química , Água/química , Pão/economia , Pão/microbiologia , Culinária/economia , Dieta Livre de Glúten/economia , Carboidratos da Dieta/análise , Carboidratos da Dieta/economia , Fibras na Dieta/análise , Fibras na Dieta/economia , Proteínas na Dieta/análise , Proteínas na Dieta/química , Proteínas na Dieta/economia , Emulsificantes/análise , Emulsificantes/economia , Fabaceae/metabolismo , Fermentação , Qualidade dos Alimentos , Indústria de Processamento de Alimentos/economia , Humanos , Resíduos Industriais/análise , Resíduos Industriais/economia , Nova Zelândia , Valor Nutritivo , Fenóis/análise , Fenóis/química , Fenóis/economia , Pigmentos Biológicos/análise , Pigmentos Biológicos/biossíntese , Saccharomyces cerevisiae/crescimento & desenvolvimento , Saccharomyces cerevisiae/metabolismo , Saponinas/análise , Saponinas/química , Saponinas/economia , Sementes/metabolismo , Especificidade da Espécie
8.
Food Sci Technol Int ; 24(3): 251-263, 2018 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-29207886

RESUMO

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.


Assuntos
Antioxidantes/análise , Pão/análise , Farinha/análise , Qualidade dos Alimentos , Frutas/química , Resíduos Industriais/análise , Vitis/química , Pão/economia , Produtos Agrícolas/química , Produtos Agrícolas/crescimento & desenvolvimento , Preferências Alimentares , Indústria de Processamento de Alimentos/economia , Humanos , Resíduos Industriais/economia , Reação de Maillard , Valor Nutritivo , Odorantes , Reologia , Sensação , Eslovênia , Especificidade da Espécie , Paladar , Triticum/química , Vitis/crescimento & desenvolvimento
9.
J Nutr Biochem ; 51: 99-104, 2018 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-29125992

RESUMO

At present, high-density lipoprotein (HDL) function is thought to be more relevant than HDL cholesterol quantity. Consumption of olive oil phenolic compounds (PCs) has beneficial effects on HDL-related markers. Enriched food with complementary antioxidants could be a suitable option to obtain additional protective effects. Our aim was to ascertain whether virgin olive oils (VOOs) enriched with (a) their own PC (FVOO) and (b) their own PC plus complementary ones from thyme (FVOOT) could improve HDL status and function. Thirty-three hypercholesterolemic individuals ingested (25 ml/day, 3 weeks) (a) VOO (80 ppm), (b) FVOO (500 ppm) and (c) FVOOT (500 ppm) in a randomized, double-blind, controlled, crossover trial. A rise in HDL antioxidant compounds was observed after both functional olive oil interventions. Nevertheless, α-tocopherol, the main HDL antioxidant, was only augmented after FVOOT versus its baseline. In conclusion, long-term consumption of phenol-enriched olive oils induced a better HDL antioxidant content, the complementary phenol-enriched olive oil being the one which increased the main HDL antioxidant, α-tocopherol. Complementary phenol-enriched olive oil could be a useful dietary tool for improving HDL richness in antioxidants.


Assuntos
Antioxidantes/uso terapêutico , Gorduras Insaturadas na Dieta/uso terapêutico , Hipercolesterolemia/dietoterapia , Lipoproteínas HDL/sangue , Azeite de Oliva/uso terapêutico , Fenóis/uso terapêutico , Biomarcadores/sangue , Estudos Cross-Over , Gorduras Insaturadas na Dieta/economia , Método Duplo-Cego , Feminino , Ingredientes de Alimentos/economia , Qualidade dos Alimentos , Indústria de Processamento de Alimentos/economia , Frutas/química , Humanos , Hipercolesterolemia/sangue , Resíduos Industriais/economia , Lipoproteínas HDL/química , Masculino , Pessoa de Meia-Idade , Olea/química , Azeite de Oliva/economia , Fenóis/economia , Extratos Vegetais/economia , Extratos Vegetais/uso terapêutico , Folhas de Planta/química , Espanha , Thymus (Planta)/química , alfa-Tocoferol/análise , alfa-Tocoferol/sangue
10.
Int J Food Sci Nutr ; 69(2): 165-175, 2018 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-28691595

RESUMO

The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12 months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (L+/D-), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB during fermentation. Fermentation with P. acidilactici reduce mycotoxins content in fermented cereal by-products. According to our results, P. acidilactici multiplied in potato juice could be used for cereal by-products fermentation, as a potential source to produce safer food/feed bioproduct with high amount of probiotic LAB for industrial production.


Assuntos
Ração Animal/microbiologia , Grão Comestível/metabolismo , Alimentos Fermentados/microbiologia , Aditivos Alimentares/metabolismo , Hidrolases/metabolismo , Pediococcus acidilactici/metabolismo , Probióticos/metabolismo , Alquilação , Ração Animal/efeitos adversos , Ração Animal/análise , Ração Animal/economia , Animais , Aminas Biogênicas/efeitos adversos , Aminas Biogênicas/análise , Aminas Biogênicas/metabolismo , Grão Comestível/efeitos adversos , Grão Comestível/química , Grão Comestível/economia , Fermentação , Alimentos Fermentados/efeitos adversos , Alimentos Fermentados/análise , Alimentos Fermentados/economia , Aditivos Alimentares/efeitos adversos , Aditivos Alimentares/química , Aditivos Alimentares/economia , Contaminação de Alimentos/prevenção & controle , Manipulação de Alimentos , Indústria de Processamento de Alimentos/economia , Humanos , Hidrolases/efeitos adversos , Hidrólise , Resíduos Industriais/economia , Letônia , Lignanas/efeitos adversos , Lignanas/análise , Lignanas/metabolismo , Viabilidade Microbiana , Micotoxinas/isolamento & purificação , Micotoxinas/metabolismo , Micotoxinas/toxicidade , Pediococcus acidilactici/crescimento & desenvolvimento , Probióticos/efeitos adversos , Resorcinóis/efeitos adversos , Resorcinóis/análise , Resorcinóis/metabolismo
11.
Eur J Nutr ; 57(2): 761-772, 2018 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-28004272

RESUMO

INTRODUCTION: Diabetic nephropathy (DN) is an important microvascular complication of uncontrolled diabetes. The features of DN include albuminuria, extracellular matrix alterations, and progressive renal insufficiency. Rice bran protein hydrolysates (RBPs) have been reported to have antihyperglycemic, lipid-lowering, and anti-inflammatory effects in diabetic rats. Our study was to investigate the renoprotective effects of RBP in diabetic animals and mesangial cultured cells. METHODS: Eight-week-old male db/m and db/db mice were orally treated with tap water or RBP (100 or 500 mg/kg/day) for 8 weeks. At the end of the experiment, diabetic nephropathy in kidney tissues was investigated for histological, ultrastructural, and clinical chemistry changes, and biomarkers of angiogenesis, fibrosis, inflammation, and antioxidant in kidney were analyzed by Western blotting. Protection against proangiogenic proteins and induction of cytoprotection by RBP in cultured mesangial cells was evaluated. RESULTS: RBP treatment improved insulin sensitivity, decreased elevated fasting serum glucose levels, and improved serum lipid levels and urinary albumin/creatinine ratios in diabetic mice. RBP ameliorated the decreases in podocyte slit pore numbers, thickening of glomerular basement membranes, and mesangial matrix expansion and suppressed elevation of MCP-1, ICAM-1, HIF-1α, VEGF, TGF-ß, p-Smad2/3, and type IV collagen expression. Moreover, RBP restored suppressed antioxidant Nrf2 and HO-1 expression. In cultured mesangial cells, RBP inhibited high glucose-induced angiogenic protein expression and induced the expression of Nrf2 and HO-1. CONCLUSION: RBP attenuates the progression of diabetic nephropathy and restored renal function by suppressing the expression of proangiogenic and profibrotic proteins, inhibiting proinflammatory mediators, and restoring the antioxidant and cytoprotective system.


Assuntos
Diabetes Mellitus Tipo 2/dietoterapia , Nefropatias Diabéticas/prevenção & controle , Hipoglicemiantes/uso terapêutico , Resistência à Insulina , Oryza/química , Proteínas de Vegetais Comestíveis/uso terapêutico , Hidrolisados de Proteína/uso terapêutico , Animais , Biomarcadores/sangue , Biomarcadores/metabolismo , Linhagem Celular , Diabetes Mellitus Tipo 2/complicações , Diabetes Mellitus Tipo 2/metabolismo , Diabetes Mellitus Tipo 2/patologia , Nefropatias Diabéticas/imunologia , Indústria de Processamento de Alimentos/economia , Hiperglicemia/prevenção & controle , Hipoglicemiantes/economia , Hipoglicemiantes/metabolismo , Resíduos Industriais/análise , Resíduos Industriais/economia , Rim/imunologia , Rim/metabolismo , Rim/patologia , Rim/ultraestrutura , Masculino , Células Mesangiais/imunologia , Células Mesangiais/metabolismo , Células Mesangiais/patologia , Células Mesangiais/ultraestrutura , Camundongos Mutantes , Microscopia Eletrônica de Transmissão , Epiderme Vegetal/química , Proteínas de Vegetais Comestíveis/economia , Proteínas de Vegetais Comestíveis/metabolismo , Hidrolisados de Proteína/economia , Hidrolisados de Proteína/metabolismo , Insuficiência Renal/complicações , Insuficiência Renal/imunologia , Insuficiência Renal/prevenção & controle , Sementes/química , Tailândia
12.
Eur J Nutr ; 57(2): 833-843, 2018 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-29063186

RESUMO

PURPOSE: Overweight and obesity are major public health concerns worldwide which are associated with a low-grade chronic inflammation. Dietary fiber as an important component of diet could be effective in controlling weight and inflammatory factors. The present study aimed to compare the effects of rice husk powder and rice bran on inflammatory factors along with an energy-restricted diet in overweight and obese adults. METHODS: In this randomized trial, 105 eligible individuals were assigned to one of the three energy-restricted diet groups receiving; rice bran (n = 35), rice husk powder (n = 35), and control group (n = 35) for 12 weeks. Demographic data, dietary intake, anthropometric indices and inflammatory factors (serum levels of IL-6 and hs-CRP) were measured at baseline and at the end of the study. RESULTS: Weight, BMI and waist circumference reduced significantly in all groups after 12 weeks of study (P < 0.01 for all). However, pre- and post-measure differences between groups were not significant. Moreover, serum levels of hs-CRP and IL-6 were not significantly different between participants in the rice bran or rice husk groups. However, the reduction in serum levels of hs-CRP in rice husk (mean change = - 0.14 ± 0.05 µg/ml) and rice bran (mean change = - 0.13 ± 0.03 µg/ml) was significantly higher when compared to the control group (mean change = - 0.03 ± 0.02 µg/ml) (P < 0.05 for both groups). The same pattern was found when changes in IL-6 serum levels of participants in rice husk (mean change = - 0.48 ± 0.11 pg/ml) and rice bran (mean change = - 0.57 ± 0.13 pg/ml) groups were compared to the control group (mean change= - 0.19 ± 0.07 pg/ml) (P < 0.05 for both groups). CONCLUSION: The results of this study showed positive effects of rice bran and rice husk powder supplementation, combined with an energy-restricted diet, on inflammatory markers among overweight and obese adults.


Assuntos
Anti-Inflamatórios/uso terapêutico , Dieta Redutora , Fibras na Dieta/uso terapêutico , Obesidade/dietoterapia , Oryza/química , Sobrepeso/dietoterapia , Prebióticos , Adulto , Anti-Inflamatórios/efeitos adversos , Anti-Inflamatórios/economia , Índice de Massa Corporal , Registros de Dieta , Dieta Redutora/efeitos adversos , Fibras na Dieta/efeitos adversos , Fibras na Dieta/economia , Ingestão de Energia , Feminino , Indústria de Processamento de Alimentos/economia , Humanos , Resíduos Industriais/análise , Resíduos Industriais/economia , Mediadores da Inflamação/sangue , Irã (Geográfico) , Masculino , Pessoa de Meia-Idade , Obesidade/sangue , Obesidade/economia , Obesidade/imunologia , Sobrepeso/sangue , Sobrepeso/economia , Sobrepeso/imunologia , Cooperação do Paciente , Prebióticos/efeitos adversos , Prebióticos/economia , Resposta de Saciedade , Perda de Peso
13.
J Physiol Biochem ; 74(1): 101-110, 2018 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-28677073

RESUMO

Nowadays, the strong relationship between diet and health is well known. Although the primary role of diet is to provide nutrients to fulfill metabolic requirements, the use of foods to improve health and the state of well-being is an idea increasingly accepted by society in the last three decades. During the last years, an important number of scientific advances have been achieved in this field and, although in some situations, it is difficult to establish a distinction between "harmful" and "good" bacteria, experts agree in classifying the genera Bifidobacterium and Lactobacillus as beneficial bacteria. Thus, several strategies can be used to stimulate the proliferation of these beneficial intestinal bacteria, being one of them the consumption of prebiotics. The development of new prebiotics, with added functionality, is one of the most serious challenges shared not only by the scientific community but also by the food industry. The objective of this work was to evaluate the potential prebiotic effect of red and white grape residues, both obtained during the winemaking process. For such purpose, an in vitro study with pure cultures of Lactobacillus and Bifidobacterium was first conducted. Secondly, a study with mixed cultures using human fecal inocula was carried out in a simulator of the distal part of the colon. The obtained results showed an increase in the Lactobacillus and Bifidobacterium population, indicating that these ingredients are serious candidates to be considered as prebiotics.


Assuntos
Microbioma Gastrointestinal , Modelos Biológicos , Pigmentos Biológicos/metabolismo , Componentes Aéreos da Planta/química , Extratos Vegetais/metabolismo , Prebióticos , Vitis/química , Adulto , Animais , Bifidobacterium/classificação , Bifidobacterium/crescimento & desenvolvimento , Bifidobacterium/isolamento & purificação , Bifidobacterium/metabolismo , Digestão , Fezes/microbiologia , Feminino , Fermentação , Indústria de Processamento de Alimentos/economia , Humanos , Resíduos Industriais/análise , Resíduos Industriais/economia , Lactobacillus/classificação , Lactobacillus/crescimento & desenvolvimento , Lactobacillus/isolamento & purificação , Lactobacillus/metabolismo , Masculino , Viabilidade Microbiana , Tipagem Molecular , Componentes Aéreos da Planta/metabolismo , Extratos Vegetais/economia , Prebióticos/economia , Espanha , Vitis/metabolismo
14.
Food Sci Technol Int ; 24(2): 97-109, 2018 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-28956454

RESUMO

This study aims at investigating pectin lyase bioproduction in submerged fermentation with synthetic medium and agro-industrial residues, using the filamentous fungus Aspergillus brasiliensis. The maximum pectin lyase activity in a synthetic medium (42 g/l pectin, 40 g/l yeast extract, and 0.02 g/l iron sulfate) was 31 U/ml, and 46 U/ml in the agro-industrial medium (160 g/l orange peel, 150 g/l corn steep liquor, and 300 g/l parboiled rice water), obtained over 60 and 124 h of bioproduction, 180 r/min, 30 ℃, pHinitial 5.5, and 5·106 spores/ml, respectively. Partial characterization of pectin lyase crude enzyme extract obtained from the synthetic medium and the one made of agro-industrial residues showed optimum conditions at pH of 5.5 and 4.5 and temperatures of 37 and 55 ℃, respectively. The Ed obtained was 3.13 and 9.15 kJ/mol, and the half-life time (t1/2) was 5.71 and 80 h at 55 ℃ for pectin lyase produced in synthetic and agro-industrial medium, respectively.


Assuntos
Aspergillus/enzimologia , Biotecnologia/métodos , Proteínas Fúngicas/biossíntese , Resíduos Industriais/análise , Polissacarídeo-Liase/biossíntese , Agricultura/economia , Aspergillus/crescimento & desenvolvimento , Aspergillus/metabolismo , Biotecnologia/tendências , Brasil , Citrus sinensis/química , Produtos Agrícolas/química , Produtos Agrícolas/economia , Estabilidade Enzimática , Fermentação , Manipulação de Alimentos , Indústria de Processamento de Alimentos/economia , Frutas/química , Frutas/economia , Proteínas Fúngicas/química , Proteínas Fúngicas/economia , Proteínas Fúngicas/genética , Temperatura Alta , Concentração de Íons de Hidrogênio , Resíduos Industriais/economia , Cinética , Oryza/química , Polissacarídeo-Liase/química , Polissacarídeo-Liase/economia , Polissacarídeo-Liase/genética , Proteínas Recombinantes/biossíntese , Proteínas Recombinantes/química , Proteínas Recombinantes/economia , Proteínas Recombinantes/isolamento & purificação , Zea mays/química
15.
Arch Physiol Biochem ; 123(1): 54-60, 2017 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-27855519

RESUMO

Hop cones (Humulus lupulus L.), very rich source of phenolic compounds, possessing anticancer, antioxidant and anti-inflammatory activities, are considered as beneficial diet ingredients improving human health. In this study, the antiplatelet action of xanthohumol (XN), the principal flavonoid in hop cones, was investigated. XN significantly attenuated ADP-induced blood platelet aggregation (97.2 ± 35.7 AU for 6 µg/ml of XN vs. 120.4 ± 30.1 AU for 0.17% dimethyl sulfoxide (DMSO), p < 0.001) and significantly reduced the expression of fibrinogen receptor (activated form of GPIIbIIIa) on platelets' surface (47.6 ± 15.8 for 1.5 µg/ml XN, 44.6 ± 17.3% for 3 µg/ml XN vs. 54.5 ± 19.2% for control or 43.3 ± 18.4% for 6 µg/ml XN vs. 49.7 ± 19.4% for 0.17% DMSO, p < 0.05 or less). These findings suggest that the phenolic compounds originating from hops (XN) have a novel role as antiplatelet agents and can likely be used as dietary supplements in prophylactic approaches.


Assuntos
Suplementos Nutricionais , Flavonoides/metabolismo , Humulus/química , Resíduos Industriais/análise , Inflorescência/química , Ativação Plaquetária , Inibidores da Agregação de Plaquetas/metabolismo , Propiofenonas/metabolismo , Adulto , Animais , Biomarcadores/sangue , Biomarcadores/metabolismo , Suplementos Nutricionais/análise , Suplementos Nutricionais/economia , Feminino , Flavonoides/economia , Flavonoides/isolamento & purificação , Indústria de Processamento de Alimentos/economia , Humanos , Resíduos Industriais/economia , Masculino , Camundongos Endogâmicos C57BL , Selectina-P/sangue , Selectina-P/metabolismo , Extratos Vegetais/química , Extratos Vegetais/economia , Extratos Vegetais/isolamento & purificação , Extratos Vegetais/metabolismo , Agregação Plaquetária , Inibidores da Agregação de Plaquetas/economia , Inibidores da Agregação de Plaquetas/isolamento & purificação , Complexo Glicoproteico GPIIb-IIIa de Plaquetas/antagonistas & inibidores , Complexo Glicoproteico GPIIb-IIIa de Plaquetas/metabolismo , Propiofenonas/economia , Propiofenonas/isolamento & purificação , Propriedades de Superfície , Tromboxano B2/sangue , Tromboxano B2/metabolismo , Adulto Jovem
16.
Int J Food Sci Nutr ; 68(1): 1-9, 2017 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-27484163

RESUMO

Health claims potentially represent an opportunity for firms to engage in product differentiation and thereby induce investment into R&D and innovation in the food sector. The Nutrition and Health Claims Regulation (EC) No. 1924/2006 (NHCR) aims at protecting and promoting innovation as one of its objectives. However, existing studies indicate that this regulation may create several challenges for innovation in the food sector. To this end, we review the challenges related to the NHCR (Article 13.1) and its impact on innovation. Extant literature suggests that companies face challenges related to changing list of ingredients, missing transparency, wording of claims, limited financial resources, limited R&D resources, switching product categories and abandoning the functional foods sector. Moreover, current studies imply that so far the NHCR (in specific Article 13.1) does not seem to encourage innovation in the EU food sector.


Assuntos
Suplementos Nutricionais , Embalagem de Alimentos , Alimento Funcional , Legislação sobre Alimentos , Política Nutricional , Pesquisa Biomédica/economia , Pesquisa Biomédica/tendências , Suplementos Nutricionais/efeitos adversos , Suplementos Nutricionais/economia , Suplementos Nutricionais/normas , Difusão de Inovações , União Europeia , Aditivos Alimentares/efeitos adversos , Aditivos Alimentares/economia , Aditivos Alimentares/normas , Embalagem de Alimentos/legislação & jurisprudência , Embalagem de Alimentos/normas , Indústria de Processamento de Alimentos/economia , Indústria de Processamento de Alimentos/legislação & jurisprudência , Alimento Funcional/efeitos adversos , Alimento Funcional/economia , Alimento Funcional/normas , Humanos , Legislação sobre Alimentos/tendências , Política Nutricional/legislação & jurisprudência , Política Nutricional/tendências
17.
Eur J Nutr ; 56(2): 853-864, 2017 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-26689795

RESUMO

PURPOSE: We investigated the effects of dietary supplementation with strawberry extracts rich in ETs and fructo-oligosaccharides (FOS) on the intestinal microbiota and the formation of bacterial metabolites in the distal intestine, as well as the absorption of ET metabolites and antioxidant status in rats. METHODS: Rats were allocated into six groups of eight animals each and fed for 4 weeks with a control diet (group C), a control diet supplemented with FOS (group C + FOS) or modifications of these diets, in which a monomeric or dimeric ET-rich extract was added (groups ME and ME + FOS or DE and DE + FOS, respectively). RESULTS: The extract addition, the FOS addition and their interaction significantly affected the total and selected bacterial counts in the caecal digesta (all P < 0.005). The total bacterial count was the highest in group C + FOS, lower in group DE and the lowest in group ME + FOS (10.6, 10.3 and 8.52 log cells/g, respectively; P ≤ 0.05). The total caecal content of ET metabolites was higher in the ME and ME + FOS group than in the DE and DE + FOS group, respectively (67.8 and 89.5 vs. 13.0 and 18.0 µg/g, respectively; P < 0.001). The total plasma concentration of ET metabolites was higher in the ME + FOS and DE + FOS group than in the ME group (248 and 281 vs. 8.13 ng/mL, respectively; P < 0.001). CONCLUSIONS: ETs of the monomeric ET-rich extract are more prone to intestinal breakdown than those of the dimeric ET-rich extract, and absorption of their metabolites can be increased by dietary FOS; however, together, they evoke strong antibacterial activity.


Assuntos
Antioxidantes/uso terapêutico , Suplementos Nutricionais , Disbiose/prevenção & controle , Fragaria/química , Taninos Hidrolisáveis/uso terapêutico , Extratos Vegetais/uso terapêutico , Prebióticos , Animais , Antioxidantes/química , Antioxidantes/economia , Antioxidantes/metabolismo , Carga Bacteriana , Suplementos Nutricionais/economia , Disbiose/sangue , Disbiose/metabolismo , Disbiose/microbiologia , Indústria de Processamento de Alimentos/economia , Frutas/química , Frutas/economia , Microbioma Gastrointestinal , Taninos Hidrolisáveis/química , Taninos Hidrolisáveis/economia , Taninos Hidrolisáveis/metabolismo , Resíduos Industriais/análise , Resíduos Industriais/economia , Absorção Intestinal , Mucosa Intestinal/metabolismo , Mucosa Intestinal/microbiologia , Intestinos/microbiologia , Peroxidação de Lipídeos , Masculino , Peso Molecular , Oligossacarídeos/uso terapêutico , Extratos Vegetais/química , Extratos Vegetais/economia , Extratos Vegetais/metabolismo , Distribuição Aleatória , Ratos Wistar
18.
J Occup Rehabil ; 27(1): 24-34, 2017 03.
Artigo em Inglês | MEDLINE | ID: mdl-26880190

RESUMO

Introduction The aim of this study is to determine whether a workplace-based early intervention injury prevention program reduces work-related musculoskeletal compensation outcomes in poultry meat processing workers. Methods A poultry meatworks in Queensland, Australia implemented an onsite early intervention which included immediate reporting and triage, reassurance, multidisciplinary participatory consultation, workplace modifica tion and onsite physiotherapy. Secondary pre-post analyses of the meatworks' compensation data over 4 years were performed, with the intervention commencing 2 years into the study period. Outcome measures included rate of claims, costs per claim and work days absent at an individual claim level. Where possible, similar analyses were performed on data for Queensland's poultry meat processing industry (excluding the meatworks used in this study). Results At the intervention meatworks, in the post intervention period an 18 % reduction in claims per 1 million working hours (p = 0.017) was observed. Generalized linear modelling revealed a significant reduction in average costs per claim of $831 (OR 0.74; 95 % CI 0.59-0.93; p = 0.009). Median days absent was reduced by 37 % (p = 0.024). For the poultry meat processing industry over the same period, generalized linear modelling revealed no significant change in average costs per claim (OR 1.02; 95 % CI 0.76-1.36; p = 0.91). Median days absent was unchanged (p = 0.93). Conclusion The introduction of an onsite, workplace-based early intervention injury prevention program demonstrated positive effects on compensation outcomes for work-related musculoskeletal disorders in poultry meat processing workers. Prospective studies are needed to confirm the findings of the present study.


Assuntos
Doenças Musculoesqueléticas/prevenção & controle , Traumatismos Ocupacionais/prevenção & controle , Indenização aos Trabalhadores/estatística & dados numéricos , Absenteísmo , Adulto , Animais , Estudos de Coortes , Feminino , Indústria de Processamento de Alimentos/economia , Indústria de Processamento de Alimentos/estatística & dados numéricos , Humanos , Masculino , Doenças Musculoesqueléticas/economia , Traumatismos Ocupacionais/economia , Aves Domésticas , Queensland , Local de Trabalho/estatística & dados numéricos
19.
Crit Rev Food Sci Nutr ; 57(1): 197-211, 2017 Jan 02.
Artigo em Inglês | MEDLINE | ID: mdl-26066523

RESUMO

Assessment of sustainability will become more relevant for the food industry in the years to come. Analysis based on exergy, including the use of exergetic indicators and Grassmann diagrams, is a useful tool for the quantitative and qualitative assessment of the efficiency of industrial food chains. In this paper, we review the methodology of exergy analysis and the exergetic indicators that are most appropriate for use in the food industry. The challenges of applying exergy analysis in industrial food chains and the specific features of food processes are also discussed.


Assuntos
Eficiência Organizacional , Indústria Alimentícia/métodos , Qualidade dos Alimentos , Abastecimento de Alimentos/economia , Saúde Global , Modelos Econômicos , Avaliação de Programas e Projetos de Saúde , Animais , Eficiência Organizacional/economia , Indústria Alimentícia/economia , Indústria Alimentícia/tendências , Alimentos em Conserva/análise , Alimentos em Conserva/economia , Indústria de Processamento de Alimentos/economia , Indústria de Processamento de Alimentos/métodos , Indústria de Processamento de Alimentos/tendências , Saúde Global/economia , Humanos , Resíduos Industriais/economia , Resíduos Industriais/prevenção & controle , Valor Nutritivo , Avaliação de Programas e Projetos de Saúde/economia , Energia Renovável , Termodinâmica
20.
J Sci Food Agric ; 97(2): 606-612, 2017 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-27100377

RESUMO

BACKGROUND: The aim of this study was to investigate the possibility of using cottonseed hulls (CSH) and olive press cake (OPC) as new supplement materials for substrate preparation in Hericium americanum cultivation. Some chemical properties of the substrates prepared by mixtures of oak sawdust (OS) with wheat bran (WB), CSH and OPC in different ratios were determined. In addition, the effect of mixtures of OS:CSH and OS:OPC on spawn run time, yield and biological efficiency (BE), average mushroom weight and nutrition content of the fruiting body were compared with the control substrate (8OS:2WB). RESULTS: The yield, BE and average mushroom weight of substrates containing CSH and OPC were higher than the control substrate and increased with an increase in the rate of CSH and OPC in the mixtures. Hericium americanum showed (on a dry weight basis) 8.5-23.7% protein, 9.9-21.2 g kg-1 P, 26.6-35.8 g kg-1 K, 0.63 - 1.33 g kg-1 Mg, 0.19 - 0.23 g kg-1 Ca, 1.34-1.78 g kg-1 Na, 49.5-72.2 mg kg-1 Fe, 6.22-10.11 mg kg-1 Mn, 32.8-82.8 mg kg-1 Zn and 8.6-11.2 mg kg-1 Cu on different growing substrates. The nutritional value of mushrooms was greatly affected by the growing media. CONCLUSION: The results revealed that CSH and OPC could be used as new supplement materials for substrate preparation in H. americanum cultivation. © 2016 Society of Chemical Industry.


Assuntos
Basidiomycota/crescimento & desenvolvimento , Produção Agrícola , Produtos Agrícolas/crescimento & desenvolvimento , Gossypium/química , Resíduos Industriais/análise , Lignina/metabolismo , Olea/química , Basidiomycota/química , Basidiomycota/metabolismo , Produção Agrícola/economia , Produtos Agrícolas/química , Produtos Agrícolas/economia , Produtos Agrícolas/metabolismo , Estudos de Viabilidade , Qualidade dos Alimentos , Indústria de Processamento de Alimentos/economia , Frutas/química , Carpóforos/química , Carpóforos/crescimento & desenvolvimento , Carpóforos/metabolismo , Humanos , Resíduos Industriais/economia , Lignina/economia , Micologia/economia , Micologia/métodos , Valor Nutritivo , Epiderme Vegetal/química , Sementes/química , Turquia
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA