THAISE CRISTINE FERNANDES NUNES
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Resumo IPEN-doc 17452 E-beam irradiation of "in Natura" Palm: texture and color evaluation2009 - SILVA, P.V.; NUNES, T.C.; FURGERI, C.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 12687 Advances between e-beams and sup(60)Co applications in soybeam grains2007 - FANARO, G.B.; SALUM, D.C.; NUNES, T.C.F.; FURGERI, C.; RELA, P.; VILLAVICENCIO, A.L.C.H.Soybean is the most important oleaginous cultivated in the whole world and generates income of billions of dollar, direct and indirectly and its nutrients become basic for the feeding human being, beyond its byproducts, that offer great diversities of products for the nourishing industry. Between the main factors that limit the attainment of high incomes, are the illnesses caused by microrganism like fungi, bacteria, and viruses that, in general, are difficult to control and cause damages of billions of dollar every year. An alternative to minimize the losses is preserving the grains through the irradiation and then, the use of electron accelerator is indicated, therefore its advantage for exporting industria of grains in relation to the irradiators for 60Co is basic. This work aims to compare the effects of the radiation through viscosimetry, DNA Comet Assay and Cooking time techniques in soybean grains at doses 0, 2.0, 4.0, 6.0kGy irradiated at e-beam accelerator - Radiation Dynamics (Radiation Dinamics Co. model JOB, New York, USA), 1.5 MeV-25mA with the lower energy and in a 60Co source, Gammacell 220 (A.E.C. Ltda) in ambient temperature.Artigo IPEN-doc 16502 Evaluation of phenolic compounds in maté (llex paraguariensis) processed by gamma radiation2009 - FURGERI, C.; NUNES, T.C.F.; FANARO, G.B.; SOUZA, M.F.F.; BASTOS, D.H.M.; VILLAVICENCIO, A.L.C.H.The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The maté (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrão or tererê, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of tererê beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of tererê beverage processed by gamma radiation.