Influence of sprouting on the bioaccessibility and bioactivity of benzoxazinoids, phenolic acids, and flavonoids of soft and hard wheat cultivars.

Grain germination increases the contents of benzoxazinoids and the antioxidant capacity of wheat and differentially affects the phytochemical composition of hard and soft wheat cultivars. It was investigated whether wheat cultivars (sprouted or not) with distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in relation to changes in phytochemical compounds, bioaccessibility and antioxidant capacity during simulated gastrointestinal digestion of a tabbouleh preparation.

Carcass traits and meat quality of lambs slaughtered during different seasonal conditions.

This study was conducted to evaluate the effects of slaughtering feedlot Texel lambs during different climatic conditions on carcass and meat quality traits. Twenty castrated male Texel lambs (21.8 ± 0.

Gelatin extracted from jundiá skin (Rhamdia quelen): An alternative to the discarded by-product.

The production of gelatin from by-products of the fishing industry values ​​the discarded raw material and serves a part of the population that does not consume products originating from mammals. Therefore, the objective of the research was to use the jundiá skin (Rhamdia quelen) (JS) to obtain gelatin (GJS) and characterize this product, not yet studied until the present moment. Thus, the extraction process showed a yield of 7.

Extraction and characterization of collagen from sheep slaughter by-products.

There is a growing search for alternative raw materials to obtain collagen and hydrolysates and processes that do not threaten the environment or human health. Thus, sheep slaughter residue, which doesn't yet have an adequate and sustainable destination, is an excellent source of study. The objective of this study was to investigate the technological properties of collagen extracted from sheep slaughter by-products.

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed.

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs' diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( ), cholesterol ( ) and caloric content ( ). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss.

Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami.

Italian salami were sonicated in different times (0, 3, 6 and 9min) using ultrasound bath (US, 25kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) was investigated during processing (0, 2, 15, and 28days) and storage (1, 30, and 120days). US enhanced growth of microorganisms (P<0.