Thesis (M.S.)--University of Wisconsin--Madison, 1983. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 64-70).

Dissertação composta por 3 artigos. / CAPES / Processar os alimentos pode estimular a formação de interações químicas entre nutrientes. O objetivo deste trabalho foi avaliar a ocorrência de interação das vitaminas A e D com o amido de milho usando as técnicas de análise termogravimétrica (TGA) e espectrometria de infravermelho com transformada de Fourier (FTIR) em diferentes condições de processamento – temperatura, tempo e concentração de vitamina. Dentre um total de 06 (seis) condições avaliadas, foi identificada a ocorrência de interação entre vitamina e amido em 03 (três) amostras. O resultado das análises em FTIR dos sistemas contendo vitamina A e D3 tratados por temperatura e tempo mais elevados apresentou maior diferença, com deslocamento de pico na região entre 3000-3800 cm-1 (-OH), verificando-se inclusive uma inversão na intensidade entre os picos de 1000 cm-1 e 1020 cm-1(C-O-C) em um dos sistemas enriquecidos com vitamina D. Conclui-se, portanto que, essas diferenças indicam possíveis interações entre a vitamina A ou D e o amido. / Processing foods can stimulate the formation of chemical interactions between nutrients. The aim of this study was to evaluate the occurrence of interaction of vitamins A and D with cornstarch using the techniques of thermogravimetric analysis (TGA) and infrared spectroscopy Fourier transform (FTIR) at different processing conditions - temperature, time and vitamin concentration. Among a total of 06 (six) conditions evaluated, we identified the occurrence of interaction between vitamin and starch in 03 (three) samples. The results of the FTIR analysis on the systems containing vitamin D3 and treated with higher temperature and time showed greater difference, with peak displacement in the region between 3000-3800 cm-1 (-OH), including verifying an inversion intensity peaks between 1000 cm-1 and 1020 cm-1 (C-O-C) in a system fortified with vitamin D. We conclude, therefore, that these differences indicate possible interactions between vitamin A or D and starch. / 5000

Dissertação composta por 3 artigos. / CAPES / Processar os alimentos pode estimular a formação de interações químicas entre nutrientes. O objetivo deste trabalho foi avaliar a ocorrência de interação das vitaminas A e D com o amido de milho usando as técnicas de análise termogravimétrica (TGA) e espectrometria de infravermelho com transformada de Fourier (FTIR) em diferentes condições de processamento – temperatura, tempo e concentração de vitamina. Dentre um total de 06 (seis) condições avaliadas, foi identificada a ocorrência de interação entre vitamina e amido em 03 (três) amostras. O resultado das análises em FTIR dos sistemas contendo vitamina A e D3 tratados por temperatura e tempo mais elevados apresentou maior diferença, com deslocamento de pico na região entre 3000-3800 cm-1 (-OH), verificando-se inclusive uma inversão na intensidade entre os picos de 1000 cm-1 e 1020 cm-1(C-O-C) em um dos sistemas enriquecidos com vitamina D. Conclui-se, portanto que, essas diferenças indicam possíveis interações entre a vitamina A ou D e o amido. / Processing foods can stimulate the formation of chemical interactions between nutrients. The aim of this study was to evaluate the occurrence of interaction of vitamins A and D with cornstarch using the techniques of thermogravimetric analysis (TGA) and infrared spectroscopy Fourier transform (FTIR) at different processing conditions - temperature, time and vitamin concentration. Among a total of 06 (six) conditions evaluated, we identified the occurrence of interaction between vitamin and starch in 03 (three) samples. The results of the FTIR analysis on the systems containing vitamin D3 and treated with higher temperature and time showed greater difference, with peak displacement in the region between 3000-3800 cm-1 (-OH), including verifying an inversion intensity peaks between 1000 cm-1 and 1020 cm-1 (C-O-C) in a system fortified with vitamin D. We conclude, therefore, that these differences indicate possible interactions between vitamin A or D and starch. / 5000

Orientador: Helena Teixeira Godoy / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T18:02:14Z (GMT). No. of bitstreams: 1 Borges_MariaTeresaMendesRibeiro_D.pdf: 8240061 bytes, checksum: cd7f00cf61393603a9e6c2f1b3ae9925 (MD5) Previous issue date: 2003 / Resumo: O Brasil, um dos maiores produtores mundiais de banana, é também um dos maiores desperdiçadores deste fruto. A banana, um alimento facilmente encontrado em diversas regiões do planeta, não possui muitas alternativas de industrialização, o que vem colaborar ainda mais com essas perdas. A utilização da banana verde tem sido colocada como uma alternativa para minimizar esse problema. O objetivo deste trabalho foi avaliar o potencial vitamínico da banana, contribuindo para o melhor aproveitamento do fruto. Frutos das variedades Nanicão e Prata, cultivados em diferentes solos de pomares da Fazenda Taperão, no município de Brotas-SP, foram analisados desde o aparecimento do cacho no pé até sua senescência, com e sem indução do amadurecimento pós-colheita. A caracterização vitamínica foi feita por meio da determinação dos teores de vitaminas do complexo B (PP, BJ, B2, B6 e folatos), pró-vitamina A (b-caroteno) e vitamina C (ácido L-ascórbico (LAA) e ácido deidroascórbico (DHAA). Dois produtos foram produzidos utilizando-se da polpa de banana verde (pão e nhoque) e os teores de vitaminas destes alimentos também foram determinados, comparando-os com os encontrados em produtos similares de mercado (nhoque de batata e pão integral). Um teste sensorial foi aplicado a uma equipe de provadores não treinados verificando-se a aceitação destes alimentos. As frutas analisadas, no estádio verde, apresentaram, respectivamente para as variedades Nanicão e Prata, os seguintes teores médios de vitaminas: Bl - 0,57 e 0,84mg/l00g; B6 - 1,4 e 1,lmg/l00g; ácido fólico - 135 e 104mg/l00g; LAA - 17,6 e 20,2mg/l00g; DHAA - 6,1 e 5,8mg/l00g; e b-caroteno - 1073 e 441mg/l00g. Os teores de vitaminas nos frutos maduros também foram analisados obtendo-se os seguintes resultados médios para Nanicão e Prata, respectivamente: Bl - 0,63 e 1,08mg/l00g; B6 - 0,75 e 0,63mg/l00g; LAA - 12,4 e 19,2mg/l00g; DHAA - 3,6 e 4,5mg/l00g; e b-caroteno - 1682 e 1072mg/l00g. A vitamina B2 não foi encontrada em nenhuma amostra analisada. Os produtos feitos a base de polpa de banana verde apresentaram índices de vitaminas semelhantes aos produtos convencionais e aos da fruta in natura, exceto para as formas da vitamina C. Os testes de aceitação mostraram que existe uma tendência em aceitar os produtos, no entanto, algumas modificações devem ser feitas nas formulações aqui propostas. Os resultados indicam que, em termos do conteúdo vitamínico, há grande possibilidade da utilização _da polpa de banana verde para a obtenção de produtos com importante valor nutricional / Abstract: Brazil, the greatest world-wide producers of banana, is also one that most wastes this fruit. The banana, a food easily found in many regions of our planet, has few alternatives for industrialization, which collaborates even more with these losses. The use of the green banana has been considered as an alternative to minimize this problem. The objective of this work was to evaluate the vitamin potential of the banana, contributing to a better exploitation of the fruit. Fruits of the varieties Nanicão and Prata, cultivated in different types of soil of the orchards of the Taperão Farm, in the town of Brotas - SP, were analyzed as from the appearance of the fruit through to senescence, with and without induction of the ripening post-harvest. The vitamin characterization carried out by determining the vitamin levels of the B complex (PP, B1, B2, B6 and folic acid), pro-vitamin A (p-carotene) and vitamin C (L-ascorbic acid (LAA) and dehydroascorbic acid (DHAA». Two products were made (bread and nhoque) using unripe banana pulp and the vitamin contents of these foods were also determined, comparing with those found in similar products on the market (potatoes nhoque and integral bread). A sensory test was conducted, applied to a group of untrained panelists verifying the acceptance of these foods. The fruits analyzed, in the unripe stage, showed the following average vitamin contents for Nanicão and Prata respectively: Bl - 0.57 and 0.84mg/100g; B6 - 1.4 and 1.1mg/100g; folic acid - 135 and 104mg/100g; LAA - 17.6 and 20.2mg/100g; DHAA - 6.1 and 5.8mg/100g; e b-carotene 1073 and 441mg/100g. The vitamin levels in the mature fruits were also analyzed giving the following average results for Nanicão and Prata, respectively: Bl - 0.63 and 1.08mg1l00g; B6 - 0.75 and 0.63mg/100g; LAA - 12.4 and 19.2mg/100g; DHAA - 3.6 and 4.5mg/100g; and b -carotene - 1682 and 1 072mg/100g. The vitamin B2 was not found in samples analyzed. The products made from unripe banana pulp presented similar vitamin levels to the conventional products and to those of the fruit in natura, except for the various forms of vitamin C. The sensory acceptance tests showed a tendency to accept the products, although some modifications must be made in the formulas proposed here. The results indicate that, in terms of the vitamin content, there is considerable potencial for the use of green banana pulp to prepare products of thigh nutritional value / Doutorado / Doutor em Ciência de Alimentos

Cowpeas (Vigna unguiculata L. Walp) are legumes widely consumed in developing countries. Because cowpeas are an important source of proteins, calories and vitamins, they have the potential to alleviate protein-energy malnutrition. However, the consumption of cowpeas is impaired by the hard-to-cook (HTC) defect, which develops when cowpeas are stored at high temperature and humidity conditions. HTC cowpeas require extended time to cook and have decreased protein, starch, vitamin availability and poor textural quality. The extended cooking time and poor textural quality reduce consumer preference and acceptability. Soaking cowpeas in water or in a solution containing monovalent cations have been used by other researchers to reduce the cooking time of normal and HTC cowpeas, while micronization has been used to reduce the cooking time of normal cowpeas. Hence preconditioning in water or in a solution containing monovalent (Na+) cations in combination with micronization, could have the potential to help in alleviating the HTC phenomenon in legume seeds, especially cowpeas. This study was undertaken in two parts. The first part consisted of inducing the hard-tocook (HTC) defect and determining its effect on cooking and physicochemicalcharacteristics of cowpeas. The second part consisted of attempting to alleviate the HTC defect in cowpeas by pre-conditioning cowpeas in water or in a solution with monovalent (Na+) cations and its combination with micronization. The effect of these treatments on cooking and physicochemical characteristics of normal and HTC cowpeas were studied. Storing cowpeas at high temperature and high relative humidity, increased the cooking time of cowpeas (Mogwe-o-Kgotsheng) from 89 to more than 270 min. The increase in the cooking time was associated with reduced pectin solubility, which was coincident with a decrease in phytic acid content and an increase in phytase activity. According to the “phytate-divalent cations-pectins” theory, at adverse storage conditions, phytase probably hydrolysed phytate to release divalent cations which migrated to the middle lamella to bind with pectins, reducing their solubility. Because of the reduced pectin solubility of HTC cowpeas, the hardness of cooked seeds increased, the degree of splitting reduced and water absorbed during cooking consequently reduced as compared with normal cowpeas. This research supports the “phytate-divalent cations-pectins” as an important mechanism to explain the HTC-defect in legume seeds. From a practical standpoint, pre-conditioning cowpeas in water on its own was effective in reducing the cooking time of normal cowpeas from 89 to 44 min. This coincided with an improvement of pectin solubility, degree of splitting and decreased hardness. For HTC cowpeas, a combination of pre-conditioning in a solution containing monovalent (Na+) cations and micronization was needed to optimally reduce the cooking time from more than 270 min to 59 min. This coincided with an improvement of pectin solubility, degree of splitting and decrease in the hardness of cooked cowpeas. Pre-conditioning cowpeas in water induced the solubilization of pectins in the middle lamella of normal and HTC cowpeas. Pre-conditioning cowpeas in a solution with monovalent (Na+) cations improved pectin solubility due to the solubilization effect of water as well as a conversion of insoluble pectins to soluble pectins by monovalent (Na+) cations. Micronization improved pectin solubility further by breaking pectin molecules into lower and more soluble fractions, probably via the β-elimination reaction. Micronization also decreased the hardness of cooked seeds and increased the degree of splitting for both normal and HTC cowpeas. However, the reduction in hardness and increase in the degree of splitting were more pronounced in normal than in HTC cowpeas, probably becausemore divalent cations were bound to the pectins of HTC cowpeas. For normal cowpeas, the improvement of pectin solubility, decrease in texture of cooked seeds and increase in the splitting as influenced by micronization was reflected in the increase of the amount of water absorbed during cooking, which could have contributed to the reduction in the cooking time. However, for HTC this was not the case as the water absorbed during cooking decreased. The reduction in the amount of water absorbed during cooking could be associated with protein denaturation during storage at adverse conditions and during micronization. The improvement of pectin solubility was at higher levels when all the treatments were applied in HTC cowpeas than in normal cowpeas. However, this was not coincident with reduction in the cooking times. This suggests that factors (i.e. proteins, starch) other than pectin solubility could have contributed to the cooking time of HTC cowpeas. Pre-conditioning cowpeas in a solution with monovalent (Na+) cations in combination with micronization has a definite potential to help alleviate the HTC defect in cowpeas.</P. Copyright 2011, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. Please cite as follows: Salvador, BDV 2007, Improvement in the cooking and physico-chemical characteristics of hard-to-cook cowpeas by pre-conditioning and micronization, MSc(Agric) dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://upetd.up.ac.za/thesis/available/etd-08042008-132413 / > E846/gm / Dissertation (MSc(Agric))--University of Pretoria, 2007. / Food Science / unrestricted

Thiamine deficiency has been reported to cause nerve degeneration in the peripheral nervous system and hemorrhage with associated cellular damage in the central nervous system (Prickett, 1934). Koedam (1958) observed convulsions in thiamine-deficient pigeons, but convulsions have only rarely been seen in rats (Gubler, 1961). Rats treated with the thiamine antagonist, pyrithiamine (PTh)* always develop ataxia and convulsions but these neurological symptoms have never been reported in those treated with oxythiamine (OTh), another thiamine antagonist (Gubler, 1961). Hosein, Chabrol, and Freedman (1966) concluded that neurological symptoms occur only when the brain thiamine content is diminished to 2.5%o r less of the normal values. This conclusion was supported by the work of others (DaCaro, tl ,al., 1956; and Cerecedo and Eich, 1955).

The discovery of a substance in rice polishings that was useful in preventing beriberi was first shown by Grijns and Vedder (Wuest, 1962). In 1926, Jansen and Donath (Wuest, 1962} crystallized this substance which was subsequently synthesized independently by Williams and Cline (1936} and Grewe (1936). This substance was named thiamine by Williams (1936) because of its structure having the vital thiazole ring and because it was an "essential amine."

A diversity of human-assisted approaches to rehabilitate and boost coral health have been suggested and investigated throughout the past years. Vitamins and trace-metal supplementation is a well-known strategy in human medicine and aquaculture, but vitamin addition is not currently actively tested for coral growth and recovery. These molecules are essential cofactors that have been correlated with coral thermal resistance and upregulated in corals treated with beneficial microorganisms (i.e., probiotics). To assess the effects of B12, B6 and zinc supplementation on coral health, we conducted a 2-month experiment in an open-closed-loop system mesocosm joined to a peristaltic pump continuously dosing the vitamins and/or zinc to individual 250 L tanks. Fragments of five different colonies of Acropora hemprichii were randomly distributed into the respective treatment tanks (B12, B6, zinc, multi-treatment and control). After 21 days, the corals were exposed to a pulse (1 day) of thermal stress, followed by three weeks of recovery. Substantial mortality (55%) in the control treatment was observed during the stress and recovery, with B12, B6, zinc and multi treatments exhibiting significantly less mortality (<20%). Coral health data combined with analysis of microbiome and metabolomic approaches suggest that both vitamins and zinc have a positive effect on coral health recovery. This study is the first to provide evidence that complex B-vitamins accompanied by zinc supplementation, can be a valuable tool for coral reef rehabilitation, and paves the way to further understanding specific mechanisms by which these nutrients promote coral health will be needed.

The present study was initiated to determine the effect sorbitol has upon the enzymatic functions of thiamin; specifically, what effect sorbitol bas upon the alpha-ketoglutarate and pyruvate dehydrogenases activities of rat liver mitochondria. In addition, the effect of varying the dietary sorbitol concentration on the development of an athiaminosis was studied, particularly the effect on growth rate.

No description available.