Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Marta S Madruga"'
Autor:
Ana C S Costa, Diego E Pereira, Caio M Veríssimo, Marcos A D Bomfim, Rita C R E Queiroga, Marta S Madruga, Susana Alves, Rui J B Bessa, Maria E G Oliveira, Juliana K B Soares
Publikováno v:
PLoS ONE, Vol 14, Iss 9, p e0212534 (2019)
Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replace vegetable
Externí odkaz:
https://doaj.org/article/ddd2db41cc5f4a86a8bf94e850f0d031
Autor:
Celina C Q Dias, Marta S Madruga, Maria Manuela E Pintado, Gabriel Henrique Oliveira Almeida, Ana Paula Vilar Alves, Francileide Amaro Dantas, Jéssyka Kallyne Galvão Bezerra, Marília Ferreira Frazão Tavares de Melo, Vanessa Bordin Viera, Juliana Késsia B Soares
Publikováno v:
PLoS ONE, Vol 14, Iss 12, p e0225736 (2019)
The objective of this study was to evaluate the biological effects of roasted Cashew nuts consumption on biochemical and murinometric parameters in dyslipidemic rats receiving lipid supplementation. Young male rats were randomly assigned to three exp
Externí odkaz:
https://doaj.org/article/38c4b49bc39a44488e96132ebf343835
Publikováno v:
Poultry Science, Vol 99, Iss 3, Pp 1777-1787 (2020)
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation.
Externí odkaz:
https://doaj.org/article/7b31d3b680984704b0ef434819e48427
Autor:
Leila M. Carvalho, Thayse C. Rocha, Josué Delgado, Silvia Díaz-Velasco, Marta S. Madruga, Mario Estévez
Publikováno v:
Food Chemistry. 423:136314
Autor:
Juliana L. Lima, Taliana K. A. Bezerra, Leila M. Carvalho, Mércia S. Galvão, Lorena Lucena, Thayse C. Rocha, Mario Estevez, Marta S. Madruga
Publikováno v:
Journal of food science. 87(6)
Wooden breast (WB) is a recurrent myopathy in fast-growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain enzyme and ul
Publikováno v:
Journal of food science and technology. 56(3)
This study was conducted to investigate the effect of the collapse of the endogenous antioxidant enzymes, namely, catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) in post-mortem (PM) chicken thigh muscles on the extent o
Autor:
Narciza O, Arcanjo, María J, Andrade, Patricia, Padilla, Alicia, Rodríguez, Marta S, Madruga, Mario, Estévez
Publikováno v:
Free radical biologymedicine. 135
Understanding of the mechanisms implicated in the protective role of probiotic bacteria is of the utmost scientific interest. This study provides original insight into the genetic and molecular basis of the responses of Lactobacillus reuteri PL503 ag
Autor:
Narciza Mo, Arcanjo, Sonia, Ventanas, Alberto, González-Mohíno, Marta S, Madruga, Mario, Estévez
Publikováno v:
Journal of the science of food and agriculture. 99(3)
The objective of this study was to evaluate the impact of red wine-based marination on the oxidative stability and overall quality of roasted beef strip steaks. Four treatments were considered, according to the type of wine (300 mL dealcoholized wine
Autor:
Roberto G, Costa, Michelly DA, Almeida, George Rodrigo B, Cruz, Edvaldo M, Beltrão Filho, Neila L, Ribeiro, Marta S, Madruga, Rita de Cássia Re, Queiroga
Publikováno v:
Journal of the science of food and agriculture. 97(13)
Fat is the tissue that varies most in animals from both a quantitative and distribution perspective. It plays a fundamental biological role as energy storage during food scarcity. Renal, pelvic and internal fat are deposited first. These fats are use
Autor:
Valquíria C S, Ferreira, David, Morcuende, Silvia H, Hérnandez-López, Marta S, Madruga, Fábio A P, Silva, Mario, Estévez
Publikováno v:
Journal of food science. 82(3)
This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and