Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product.

This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker's formulation.

Application of Bayesian networks to the prediction of the AMEn: a new methodology in broiler nutrition.

Designing balanced rations for broilers depends on precise knowledge of nitrogen-corrected apparent metabolizable energy (AMEn) and the chemical composition of the feedstuffs. The equations that include the measurements of the chemical composition of the feedstuff can be used in the prediction of AMEn. In the literature, there are studies that obtained prediction equations through multiple regression, meta-analysis, and neural networks.

Effects of Moro orange juice (Citrus sinensis (l.) Osbeck) on some metabolic and morphological parameters in obese and diabetic rats.

Background: Nutritional intervention with the use of phytochemicals is an important method for the treatment and prevention of a metabolic syndrome. The objective of this study was to chemically characterize Moro orange juice. The influence of juice intake on metabolic parameters of rats that were obese, diabetic or both by means of body mass management after the activation of anthocyanins during refrigerated storage was also assessed.