scholarly journals TERPENOS E OUTROS COMPOSTOS DERIVADOS PRESENTES EM QUEIJOS

2021 ◽  
Author(s):  
Matheus Alex Araújo Resende ◽  
Rafaela Karin De Lima

Introdução: O queijo é um rico produto alimentício que possuí diferentes voláteis em sua composição incluindo terpenóides. Visto a diversidade de produtos e de tipos desse alimento, a pesquisa buscou na literatura, artigos que utilizaram a Microextração em Fase Sólida acoplado a Cromatografia Gasosa (SPME-GC/MS) de queijos do tipo Minas Padrão, Minas Frescal, Coalho, Prato, Pecorino, Feta e Emmental no período de 2001 a 2021. Objetivo: Este resumo tem como objeto de estudo de terpenos e outros voláteis presentes nos queijos, buscando a análise de presença ou não destas moléculas em diferentes tipos de queijos com o objetivo de analisar como essas moléculas ajudam na particularidade dos aromas dos queijos. Material e Métodos: Os artigos para a revisão foram selecionados de acordo com sua relevância na plataforma Google Scholar dos últimos 20 anos, além da verificação do fator de impacto da revista da publicação. Assim, a base das palavras chaves utilizadas foram “Volatile compounds of cheeses”, “SPME analysis cheeses”, Minas chesses volatiles”, “Brazilian chesses volatiles” e “European cheeses volatile compunds”. Além de uma breve revisão da importância das moléculas voláteis e dos terpenos para os aromas presentes nos queijos, os artigos revisados também determinaram suas origens, que no caso dos terpenóides são relacionadas à alimentação dos ruminantes, de base vegetal. Também como método de identificação nas amostras, a Análise de Variância (ANOVA), o que permitiu uma interpretação dos compostos não somente qualitativamente, mas também quantitativamente. Resultados: Obteve-se uma tabela que apresenta voláteis identificados nos tipos de queijo em diversas amostras. Essa tabela se demonstrou útil para interpretar os diferentes tipos de queijo de acordo com os voláteis, incluindo terpenóides. Finalmente, tem-se uma breve discussão sobre pesquisas futuras nessa área e como os terpenos podem ser utilizados como marcadores moleculares nos tipos de queijos. Conclusão: Este trabalho mostra, através de uma revisão bibliográfica, que os compostos voláteis são um fator fundamental para o aroma e possuem uma grande diversidade de concentrações nos tipos de queijos estudados. Os resultados demonstraram a presença de diferentes moléculas de terpenos e outros voláteis, o que pode gerar sabores típicos de cada tipo de queijo.

Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
MI Aguilar ◽  
JF Rivero-Cruz ◽  
G Duarte-Lisci ◽  
C Alvarado-López

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
JAA do Nascimento Júnior ◽  
BS dos Santos ◽  
LCA de Araújo ◽  
AVA Lima ◽  
TD da Silva ◽  
...  

Author(s):  
D.V. Garbuzenko ◽  
D.V. Belov ◽  
A.A. Fokin ◽  
E.B. Milievskaia
Keyword(s):  

В обзоре рассматриваются современные представления об этиологии, патогенезе, факторах риска, диагностике и лечении острого панкреатита после операций на сердце в условиях искусственного кровообращения. Для поиска научных публикаций применяли базу данных PubMed, поисковую систему Google Scholar, а также при статейные списки литературы. Анализ литературы показал, что одной из причин острого панкреатита после кардиохирургических вмешательств является абдоминальная ишемия. При поздней диагностике и несвоевременно начатом лечении он ассоциируется с неблагоприятным прогнозом и высокой летальностью. Чтобы избежать неблагоприятных последствий, необходимы стратификация их риска и определение индивидуальной лечебной тактики. Разработка алгоритма ведения данной категории пациентов позволит стратифицировать их по группам риска и повысить эффективность лечебных мероприятий.


Mousaion ◽  
2016 ◽  
Vol 33 (3) ◽  
pp. 25-54
Author(s):  
Wanyenda Leonard Chilimo

 There is scant research-based evidence on the development and adoption of open access (OA) and institutional repositories (IRs) in Africa, and in Kenya in particular. This article reports on a study that attempted to fill that gap and provide feedback on the various OA projects and advocacy work currently underway in universities and research institutions in Kenya and in other developing countries. The article presents the findings of a descriptive study that set out to evaluate the current state of IRs in Kenya. Webometric approaches and interviews with IR managers were used to collect the data for the study. The findings showed that Kenya has made some progress in adopting OA with a total of 12 IRs currently listed in the Directory of Open Access Repositories (OpenDOAR) and five mandatory self-archiving policies listed in the Registry of Open Access Repositories Mandatory Archiving Policies (ROARMAP). Most of the IRs are owned by universities where theses and dissertations constitute the majority of the content type followed by journal articles. The results on the usage and impact of materials deposited in Kenyan IRs indicated that the most viewed publications in the repositories also received citations in Google Scholar, thereby signifying their impact and importance. The results also showed that there was a considerable interest in Swahili language publications among users of the repositories in Kenya.


2020 ◽  
Vol 11 (SPL1) ◽  
pp. 1396-1399
Author(s):  
Disha Bhatero ◽  
Punam Sawarkar ◽  
Gaurav Sawarkar

Covid-19 is an infectious disease caused by novel Coronavirus. The overall prevalence rate of Covid-19 in Worldwide ( 9.94M )& it is (529 K) & (153 K) in India and Maharashtra. This situation can be considered under JanapadodhwansaVyadhi in Ayurveda. The primary purpose of Ayurveda  is the prevention of the disease in healthy individuals and eradication of disease, which are curable. Immunity comes under the Vyadhikshamatva. Further, Covid-19 infection is correlated with Vataj-Kaphaj Jwara. In Ayurveda Rasayana therapy to boost up immunity (Bala  & Vyadhikshamatva). The present study aimed to explore the concept of infectious disease and its prevention through different lifestyles described in Ayurveda. The above need-based information is collected from various Ayurvedicliterature (Laghutrayee, Bruhatryayi) along with numerous research articles from databases, such as PubMed, Google Scholar. All collected data were depicted in narrative form and tabular manner under different heads. Considering the above aspect in the prevention of Covid-19, the role of Ayurveda intervention may be proved more beneficial in Covid-19. Further, adoption of code of conduct may efficiently overcome the current pandemic situation by maintaining good immunity & implementation of Ahar, Vihar Vidhis, Dincharya, and Rutucharya& Sadvritta  for improving disease resistance.


Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.


2020 ◽  
Vol 26 (3) ◽  
pp. 13-26
Author(s):  
Su Young Kang ◽  
So Jin Lee ◽  
Yong Hee Kwon ◽  
Doo-Gyung Moon ◽  
Joon-Kwan Moon ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document