检索结果-内蒙古大学图书馆

Influence of red wine marination on the quality,safety,and stability of goat Coalho cheese produced in the Brazilian semi-arid region

学校读者我要写书评

暂无评论

food Bioscience 2023年第3期53卷 2087-2097页

作者： Mônica Tejo Cavalcanti Leidiana Elias Xavier Bruno Fonsêca Feitosa Winnie Alencar-Luciano Valker Araujo Feitosa Evandro Leite de Souza Mônica Correia Gonçalves Graduation Program in Agroindustrial Systems Center for Agro-Food Science and TechnologyFederal University of Campina GrandePombalParaíbaBrazil Faculty of Food Engineering State University of CampinasCampinasSão PauloBrazil National Institute of the Semi-arid Region Campina GrandeParaíbaBrazil Center for Biological and Health Sciences(CCBS) Federal University of ViçosaViçosaMinas GeraisBrazil Laboratory of Food Microbiology Department of NutritionCenter for Health SciencesFederal University of ParaíbaJoão PessoaParaíbaBrazil

The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and *** study aimed to evaluate the influence of marination in red wine on the quality,safety,and stability of goat Coalho cheese produced in the Brazilian semi-arid *** were immersed in red wine at 6±1℃ for seven *** MC(marinated cheese)and CC(control cheese)were characterized during 28 days of storage(4±1℃).At the initial time(day zero),an irregular,porous,and spongy surface related to the moisture,fat globules,and protein network was observed on CC and MC,which had a similar fatty acid profile(17 saturated fatty acids,9 monounsaturated fatty acids,and 8 polyunsaturated fatty acids).The marination resulted in lower pH,greater hardness and chewiness,and less Na in the matrix(CC-253.12 mg.100 g^(-1);MC-129.02 mg.100 g^(-1)).Over 28 days,marination delayed MC degradation rates(lipid oxidation and proteolysis),with greater pro-tection against free radicals,a higher amount of total phenolic compounds,and antioxidant *** re-sults indicated a positive effect of wine marination on the physicochemical parameters of goat Coalho cheese,improving the quality,safety,and stability.

关键词： Goat cheese Marination Lipid oxidation Proteolysis Phenolics Cheese microstructure

Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsules

学校读者我要写书评

暂无评论

Food Chemistry Advances

food Chemistry Advances 2024年 4卷

作者： Correa, Luana Gabrielle Kato, Talita Giuliangeli, Vanessa Cipriani Torquato, Alex Sanches Shirai, Marianne Ayumi Department of Food Technology Federal University of Technology - Paraná Londrina 86036-370 Brazil Post-graduation Program of Food Technology Federal University of Technology - Paraná Londrina 86036-370 Brazil Department of Chemistry Federal University of Technology - Paraná Medianeira 85884-000 Brazil

This work aimed to add chia and linseed oils in microencapsulated and free forms (nonmicroecapsulated) as sources of omega 3 fatty acids in fruit juice and to analyze their physical-chemical, microbiological and sensory acceptance. The lipid profiles of the chia and linseed oils showed high levels of polyunsaturated fatty acids (63.61 % for linseed and 81.26 for chia), especially alpha-linolenic omega-3. The morphology of the microcapsules showed a spherical structure with dispersed oil droplets, and the encapsulation efficiency was 64.20 % for linseed oil and 69.82 % for chia oil. The soluble solids content did not change with the addition of microcapsules or oils. On the other hand, pH and acidity showed changes with the addition of these components. The juice samples containing microcapsules of chia oil exhibited greater sensory acceptance than formulations containing free oil, suggesting the beneficial effect of microencapsulation in protecting and masking the taste of oils. Thus, with this work it was possible to add microcapsules of oils rich in omega 3 polyunsaturated fatty acids to beverages to increase the nutritional value of the final product, which has good sensory acceptance. © 2024 The Author(s)

关键词： Beverages Complex coacervation PUFA Sensory acceptance

Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population

学校读者我要写书评

暂无评论

SSRN 2025年

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these diseases. This study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. The TAC of the foods was primarily estimated according to Carlsen et al. (2010), through the Ferric-Reducing Ability of Plasma (FRAP) assay. Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p=0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as in natura or minimally processed, highlighting their importance in providing bioactive compounds with health benefits. © 2025, The Authors. All rights reserved.

关键词： food ingredients

Microencapsulated phenolic-rich extract from juice processing grape pomace(Vitis *** Var):Effects on oxidative stability of raw and pre-cooked bovine burger

学校读者我要写书评

暂无评论

food Bioscience 2022年第6期50卷 2120-2129页

作者： Marcelo Edvan dos Santos Silva Rodrigo Lira de Oliveira Thamyres Cesar de Albuquerque Sousa Cristiani Viegas Brandão Grisi Valquíria Cardoso da Silva Ferreira Tatiana Souza Porto Marta Suely Madruga Suzana Pedroza da Silva Fábio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoão PessoaParaiba58051-900Brazil Northeast Biotechnology Network/RENORBIO Federal Rural University of Pernambuco (UFRPE)Dom Manoel de MedeirosDois Irmãos52171-900RecifePEBrazil Federal University of Pernambuco's Agreste (UFAPE) GaranhunsAv.Bom PastorBoa Vista55296-901 GaranhunsPEBrazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil

Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat *** this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold *** hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein *** microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g^(−1) for DPPH,ABTS and FRAP,*** values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg ***^(−1),respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated *** behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM ***^(−1) in SEB,LEB and MEB,***,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold *** results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.

关键词： Lipid oxidation Protein oxidation Meat products Natural antioxidant Encapsulation

What are the Levels of Polyphenols in Brazilian Meals? An Estimate Based on the Degree of food Processing (Nova Classification)

学校读者我要写书评

暂无评论

SSRN 2024年

作者： Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increase the presence of these compounds in their diet. This study aimed to identify the foods with the highest total polyphenol content and classes consumed by the Brazilian population, as well as their degree of processing. The study was conducted using secondary data collected from the 2017-2018 Household Budget Survey, which included the actual per capita food consumption of the Brazilian population and the usual portion size of foods. The investigation focused on 41 food items with the highest consumption frequency. Estimates of the total polyphenol (TP) content and classes in the foods were obtained from the Phenol-Explorer database, and the degree of food processing was classified according to the NOVA classification. Based on the ranking of the main foods consumed by Brazilians with the highest total polyphenol (TP) content, coffee (169.527 mg) and beans (38.422 mg) stood out for the average per capita consumption, while corn and its preparations (187.250 mg) and oranges (72.683 mg) stood out when analyzing the portion consumed in a single occasion. Regarding the polyphenol classes, the foods with the highest amounts consumed by Brazilians predominantly contained phenolic acids. Concerning the degree of processing, based on the NOVA classification, 76% of the foods with the highest polyphenol levels belonged to the fresh and minimally processed food category, while 15% corresponded to ultra-processed foods. It is essential to encourage the consumption of traditional foods in the Brazilian diet, as these are important sources of polyphenols. It is worth emphasizing the relevance of in natura and minimally processed foods as the basis of the Brazilian diet, mainly concerning the total polyphenol contents. © 2024, The Authors. All rights reserved.

关键词： food chemistry

Mitigation of Hallucinations in Language Models in Education: A New Approach of Comparative and Cross-Verification

学校读者我要写书评

暂无评论

Mitigation of Hallucinations in Language Models in Education...

International Conference on Advanced Learning Technologies (ICALT)

作者： Wildemarkes de Almeida da Silva Luis Carlos Costa Fonseca Sofiane Labidi José Chrystian Lima Pacheco Post-Graduation Program in Computer and Systems Engineering State University of Maranhão - UEMA São Luís Brazil Bachelor of Science and Technology Program -BICT Federal University of Maranhão - UFMA São Luís Brazil Graduation in Computer and Systems Engineering State University of Maranhão - UEMA São Luís Brazil

ISBN: (数字)9798350362053

ISBN: (纸本)9798350362060

The rapid growing application of language models (LLMs) in education offers exciting prospects for personalized learning and interactive experiences. However, a critical challenge emerges - the risk of "hallucinations," where LLMs generate factually incorrect or misleading information. This paper proposes Comparative and Cross-Verification Prompting (CCVP), a novel technique specifically designed to mitigate hallucinations in educational LLMs. CCVP leverages the strengths of multiple LLMs, a Principal Language Model (PLM) and Auxiliary Language Models (ALMs), to verify the accuracy and educational relevance of the PLM's response to a prompt. Through a series of prompts and assessments, CCVP harnesses the diverse perspectives of various LLMs and incorporates human expertise for intricate cases. This method addresses the limitations of relying on a single model and fosters critical thinking skills in learners within the educational context. We detail the CCVP approach with examples specifically applicable to educational settings, such as geography. We also discuss its strengths and limitations, including computational cost, data reliance, and ethical considerations. We highlight its potential applications in educational disciplines, including fact-checking content, detecting bias, and promoting responsible LLM use. CCVP presents a promising avenue for ensuring the accuracy and trustworthiness of LLM-generated educational content. Further research and development will refine its scalability, address potential biases, and solidify its position as a vital tool for harnessing the power of LLMs while fostering responsible knowledge dissemination in education.

关键词： Geography Solid modeling Accuracy Scalability Prevention and mitigation Computational modeling Education

Physicochemical and Bioactive Properties of Oil Extracted from Garden Cress (Lepidium Sativum) Seeds

学校读者我要写书评

暂无评论

SSRN 2024年

作者： Erku, Eshetie Gelagay Admassu, Habtamu Department of food science and post-harvest technology Injibara University Injibara40 Ethiopia Food Process Engineering program College of Engineering Addis Ababa Science and Technology University Addis Ababa1000/16417 Ethiopia Biotechnology and Bioprocess Center of Excellence Addis Ababa Science and Technology University Addis Ababa1000/16417 Ethiopia

Garden cress (Lepidium sativum) seeds are a rich source of fatty acids, phenols, and flavonoids. This study was investigated the physical, chemical, and bioactive properties of oil extracted from these seeds. The oil was found to have a density of 700kg/m3 , a viscosity of 67.65mm2 /s, and a refractive index of 1.47. The free fatty acid value, peroxide value, iodine value, and saponification value were determined to be 0.64% of oleic acid, ***-1 , 127.00gI2absorbed/100g, and 183.84mg KOH/g, respectively. Gas Chromatography Mass Spectrometer analysis revealed that the oil was composed of approximately 47.82% monounsaturated fatty acids, 37.92% polyunsaturated fatty acids, and 14.25% saturated fatty acids. The total phenolic content, total flavonoid content, and antioxidant activity were found with values of 3.84mg GAE/g, 0.91mgQE/g, and 54.79% DPPH scavenging activity respectively. In conclusion, garden cress seed oil is a valuable source of important fatty acids and bioactive constituents, making it a potential candidate for use in the development of new medicinal products. © 2024, The Authors. All rights reserved.

关键词： Refractive index

What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)

学校读者我要写书评

暂无评论

Food and Humanity

food and Humanity 2025年 4卷

Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increase the presence of these compounds in their diet. This study aimed to identify the foods with the highest total polyphenol content and classes consumed by the Brazilian population, as well as their degree of processing. The study was conducted using secondary data collected from the 2017–2018 Household Budget Survey, which included the actual per capita food consumption of the Brazilian population and the usual portion size of foods. The investigation focused on 41 food items with the highest consumption frequency. Estimates of the total polyphenol (TP) content and classes in the foods were obtained from the Phenol-Explorer database, and the degree of food processing was classified according to the NOVA classification. Based on the ranking of the main foods consumed by Brazilians with the highest total polyphenol (TP) content, coffee (169.527 mg) and beans (38.422 mg) stood out for the average per capita consumption, while corn and its preparations (187.250 mg) and oranges (72.683 mg) stood out when analyzing the portion consumed in a single occasion. Regarding the polyphenol classes, the foods with the highest amounts consumed by Brazilians predominantly contained phenolic acids. Concerning the degree of processing, based on the NOVA classification, 76 % of the foods with the highest polyphenol levels belonged to the in natura and minimally processed food category, while 15 % corresponded to ultra-processed foods. It is essential to encourage the consumption of traditional foods in the Brazilian diet, as these are important sources of polyphenols. It is worth emphasizing the relevance of in natura and minimally processed foods as the basis of the Brazilian diet, mainly concerning the total polyphenol contents. © 2024 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

Biosynthesis of Dual Herb-Mix Silver Nanoparticles, Anti-Vibrio Activity,And Ecotoxicity in Earthworms and Microcrustaceans

学校读者我要写书评

暂无评论

SSRN 2024年

作者： Nagarajan, Kalimuthu Thamarai, Rajkumar Kamaraj, Chinnaperumal Kadaikunnan, Shine Alharbi, Naiyf S. Malafaia, Guilherme Department of Animal Science Manonmaniam Sundaranar University Tamil Nadu Tirunelveli627012 India Directorate of Research SRM Institute Science and Technology Tamil Nadu Kattankulathur603 203 India Department of Botany and Microbiology College of Science King Saud University P. O. Box 2455 Riyadh11451 Saudi Arabia Post-Graduation Program in Biotechnology and Biodiversity Federal University of Goías GO Goiânia Brazil Laboratory of Toxicology Applied to the Environment Goiano Federal Institute Urutaí Campus GO Urutaí Brazil Post-Graduation Program in Ecology Conservation And Biodiversity Federal University of Uberlˆandia MG Uberlândia Brazil Post-Graduation Program in Conservation of Cerrado Natural Resources Goiano Federal Institute GO Urutaí Brazil Institute of Tropical Pathology and Public Health Federal University of Goiás Brazil

Uncontrolled applications of weedicide and fertilizer can harm the soil ecology, and most significantly, earthworms are hazardous soil engineers. Thus, we aimed at the toxicity and histopathological alterations in the earthworm Eudrilus euginae following exposure to glyphosate (weedicide), urea (fertilizer), and environmentally friendly dual herb-mixed silver nanoparticles (DHM-AgNPs). The DHM-AgNPs were synthesized using a blend of Alfinia officinarum and Curcuma longa aqueous leaf extracts with 1 mM silver nitrate. The color change from yellow to brown after an hour of incubation was a significant indicator of successful DHM-AgNP synthesis. Characterization of the DHM-AgNPs using UV-vis spectra indicated a surface plasmon resonance (SPR) peak at 430 nm. The DHM-AgNPs were identified using FT-IR spectroscopy, XRD, SEM, and TEM investigation. Furthermore, different concentrations of urea and glyphosate were administered to Artemia nauplii and E. euginae to assess their toxicity. The mortality rate for E. euginae exposed to a higher urea concentration (10 g/kg of soil) was 100%. In contrast, a significant mortality rate of 83% was noted at 0.5 g/kg of soil. The maximum mortality (90 ± 0.64%) was observed at a 10 mL/kg/L concentration for glyphosate. In contrast, low mortality was noted in E. euginae and A. nauplii exposed with gradient concentrations of DHM-AgNPs compared to glyphosate and urea. Additionally, the DHM-AgNPs were evaluated for their anti-Vibrio activity against pathogenic Vibrio-related bacteria, displaying significant inhibition (80%) at a higher concentration of 100 µg/L. This study suggests the potential use of DHM-AgNPs in field crops for eco-friendly pest control and anti-Vibrio activity without causing soil and environmental pollution. Further research is warranted to determine the efficacy, safety, and cost-effectiveness of DHM-AgNPs in agricultural practices. © 2024, The Authors. All rights reserved.

关键词： Urea