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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

AvaliaÃÃo dos efeitos do tratamento tÃrmico sobre o suco de melÃo: uso da metabolÃmica para seleÃÃo de marcadores. / Evaluation of the effects of heat treatment about melon juice: use of metabolomics for selection markers.

JÃfferson Malveira Cavalcante 23 July 2010 (has links)
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / A tendÃncia crescente pela elaboraÃÃo de produtos alimentÃcios com propriedades melhoradas e que apresentem, ao mesmo tempo, processo de fabricaÃÃo, estocagem e aplicaÃÃo simples, rÃpido e econÃmico tem motivado a indÃstria de alimentos a investigar novas tÃcnicas no controle de qualidade de processos e a consequente reduÃÃo dos riscos à saÃde do consumidor e ao meio ambiente. O objetivo deste trabalho à avaliar a influÃncia do binÃmio tempo/temperatura sobre o perfil de metabÃlitos do suco de melÃo submetido a tratamento tÃrmico. A metodologia adotada consiste nas seguintes etapas: ObtenÃÃo do suco - Tratamento TÃrmico - PreparaÃÃo das amostras - AnÃlise CromatogrÃfica - BioinformÃtica - AvaliaÃÃo estatÃstica. As variÃveis estudadas foram o tempo (0,16-31min) e a temperatura (66-94ÂC), empregando um Delineamento Composto Central Rotacional 22. Foram encontrados 101 picos, 57 (56.44%) foram degradados, formados ou mantiveram-se sem alteraÃÃes em alguns ensaios e 44 (43.56%) estavam presentes em todos os tratamentos, sendo que apenas 37 foram submetidos à anÃlise estatÃstica por apresentarem coeficiente de variaÃÃo abaixo de 30% nos pontos centrais. Dentre os metabÃlitos do suco de melÃo tratado termicamente que estavam presentes em todos os tratamentos foram selecionados os picos 4 (1- metil-ciclo-hexanol), 17 (Ãcido isovalÃrico) e 20 (glicina), por estarem distribuÃdos em nÃveis variados nos grÃficos de curvas de contorno da superfÃcie de resposta e apresentarem termos que exerceram efeito estatisticamente significativo sobre a formaÃÃo e/ou degradaÃÃo dos mesmos no diagrama de Pareto. As informaÃÃes quantitativas e qualitativas obtidas referentes ao comportamento do perfil de metabÃlitos de suco de melÃo submetido a tratamento tÃrmico podem ser utilizadas para monitorar e controlar o processamento tÃrmico do produto. / The increasing trend for the elaboration of nourishing products with improved properties and that they present, at the same time, process of manufacture, simple stockage and application, fast economic e has motivated the food industry to investigate new techniques in the quality control of processes and the consequent reduction of the risks to the health of the consumer and the environment. The objective of this work is to evaluate the influence of the time and temperature on the metabolic profile of the submitted melon juice the thermal treatment. The adopted methodology consists of the following stages: Attainment of the juice - Thermal Treatment - Sample preparation - Chromatographic Analysis - Bioinformatics - Evaluation statistics. The studied variable had been the time (0,16-31min) and the temperature (66-94ÂC), using a central composite delineation 22. Found 101 peaks, 57 had been found (56,44%) had been degraded, formed or had been remained without alterations in some assays and 44 (43,56%) were present in all the treatments, being that only 37 had been submitted to the analysis statistics for presenting coefficient of variation below of 30% in the points central offices. Amongst the metabolics of the treat melon juice that they were present in all the treatments had been thermally selected peaks 4 (methyl ciclohexane), 17 (isovaleric acid) and 20 (glycine), for being distributed in levels varied in the graphs of curves of contour of the reply surface and to present terms that had statistical exerted significant effect on the formation and/or degradation of the same ones in the diagram of Pareto. Referring the quantitative and qualitative information gotten to the behavior of the metabolic profile of submitted melon juice the thermal treatment can be used to monitor and to control the thermal processing of the product.

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