Výsledky vyhledávání - "Emy Takemoto"

Akademický článek

Fraude em azeites de oliva do comércio brasileiro: avaliação pelo perfil de ácidos graxos, diferença do ECN 42 e parâmetros de qualidade | Fraud in olive oils of Brazilian market: evaluation by fatty acid profile, difference of ECN 42 and quality parameters

Autor: Sabria Aued-Pimentel, Luciana Separovic, Leilane Gorga Gaspar Ruas Silvestre, Mahyara Markievicz Mancio Kus-Yamashita, Emy Takemoto

Publikováno v: Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 5, Iss 3, Pp 84-91 (2017)

Introdução: Considerando a alta incidência de adulterações no azeite de oliva comercializado no Brasil, é fundamental o monitoramento contínuo deste produto. Objetivo: No presente estudo foram avaliadas 41 amostras de 18 marcas, sendo 26 decla

Externí odkaz: https://doaj.org/article/273b70751bf243339e37e4932addf12f

Zobrazit plný text záznamu

Akademický článek

Validação de metodologia para a determinação simultânea dos antioxidantes sintéticos em óleos vegetais, margarinas e gorduras hidrogenadas por CLAE/UV Validation of methodology for the simultaneous determination of synthetic antioxidants in vegetables oils, margarine and vegetables hydrogenated fats by HPLC/UV

Autor: Emy Takemoto, José Teixeira Filho, Helena Teixeira Godoy

Publikováno v: Química Nova, Vol 32, Iss 5, Pp 1189-1194 (2009)

The use of antioxidants either to prevent or retard food's lipids oxidation was approved after inquires that verified their security within a daily intake limit. In this study, the methodology was developed and validated for the analysis of synthetic

Externí odkaz: https://doaj.org/article/0c0373b6894440698db724a24a936213

Zobrazit plný text záznamu

Akademický článek

Determinação da diferença entre o valor real e o teórico do triglicerídeo ECN 42 para a detecção de adulteração em azeites de oliva comercializados no Brasil Calculation of the difference between the actual and theoretical ECN 42 triacylglyceride content to detect adulteration in olive oil samples commercialized in Brazil

Autor: Sabria Aued-Pimentel, Emy Takemoto, Edna Emy Kumagai, Cristiane Bonaldi Cano

Publikováno v: Química Nova, Vol 31, Iss 1, Pp 31-34 (2008)

The difference between the actual ECN 42 triacylglyceride content in vegetable oils, obtained by HPLC analysis, and the theoretical value calculated from the fatty acid composition was applied to detect the addition of seed oils with high contents of

Externí odkaz: https://doaj.org/article/a1d8c26925f8428d945597bfdad26771

Zobrazit plný text záznamu

Akademický článek

Caracterização química e físico-química do óleo das sementes de Platymiscium floribundum Vog. (sacambu) colhidas na fase de desenvolvimento e na época de maturação fisiológica. Chemical and chemical-physics characterization of seeds’ oil of Platymiscium floribundum Vog. (sacambu) collected evolution state and stage of fruit’s maturation.

Autor: Maria Isabel VALLILO, Miriam F. S. CARUSO, Emy TAKEMOTO, Sabria-Aued PIMENTEL

Publikováno v: Revista do Instituto Florestal, Vol 19, Iss 2, Pp 73-80 (2007)

Frutos de Platymiscium floribundum Vog. -Fabaceae (sacambu) foram colhidos no ParqueEstadual Alberto Löfgren, na cidade de São Paulo,em agosto e novembro de 2004, correspondendo adiferentes condições climáticas e de amadurecimento.As sementes fo

Externí odkaz: https://doaj.org/article/185ae364b839475cb146e433c6266dc4

Zobrazit plný text záznamu

Akademický článek

Composition of tocopherols in sesame seed oil: an indicative of adulteration

Autor: Sabria Aued-Pimentel, Emy Takemoto, Rosemar Antoniassi, Elza S. Gastaldo Badolato

Publikováno v: Grasas y Aceites, Vol 57, Iss 2, Pp 205-210 (2006)

The objective of this research was to verify how the composition of tocopherols can help to reveal adulteration in samples of sesame seed oils commercialized in Brazil. Five samples have been analyzed. One sample presented the composition of fatty ac

Externí odkaz: https://doaj.org/article/747bea3256184b2bb1364b6d0da12d43

Zobrazit plný text záznamu

Roasted bonito fish: a case of histamine poisoning outbreak

Autor: Emy Takemoto, Patrícia Rossi Moriconi, Elaine Marra de Azevedo Mazon, Regina Sorrentino Minazzi Rodrigues, Maria Beatriz de Abreu Glória, Ana Marian Solbiati Pinotti, Eunice Retroz Bernardes

Publikováno v: Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

FINEP - Financiadora de Estudos e Projetos, Financiadora de Estudos e Projetos Introdução: A ingestão de altos teores de histamina, cuja formação em peixes está associada à manutenção de peixes escombrídeos em temperaturas inadequadas, gera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::94ced1ceeb1ba5bc927ef25c1243423a

Zobrazit plný text záznamu

Stigmastadiene and specific extitntion (270 nm) to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil

Autor: Cristiane Bonaldi Cano, Emy Takemoto, Simone Alves da Silva, Sabria Aued-Pimentel

Publikováno v: Food Science and Technology, Volume: 33, Issue: 3, Pages: 479-484, Published: 20 AUG 2013
Food Science and Technology v.33 n.3 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss 3, Pp 479-484 (2013)

The increased marketing of olive oil in Brazil has intensified legal requirements to ensure regulation of this product. The measurement of the specific extinction at 270 nm (E 270) and content of stigmastadiene can be used to assess the presence of r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::986762618765f199079cd7b433225560
https://doi.org/10.1590/s0101-20612013005000067

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání