PAULA MASSAE KOSEKI
8 resultados
Resultados de Busca
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Artigo IPEN-doc 07250 Efeito da irradiacao gama e tempo de estoque no teor de beta-caroteno de salsa desidratada2000 - SEBASTIAO, K.I.; MURADIAN, L.B.A.; ROMANELLI, M.F.; LEITE, Q.R.; KOSEKI, P.M.; HAMASAKI, K.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 09116 Effects of irradiation in medicinal and eatable herbs2001 - KOSEKI, P.M.; VILLAVICENCIO, A.L.C.H.; BRITO, M.S.; NAHME, L.C.; SEBASTIAO, K.I.; RELA, P.R.; MURADIAN, L.B.A.; MANCINI FILHO, J.; FREITAS, P.C.D.Artigo IPEN-doc 09124 Effect of gamma-irradiation on the levels of total and cis/trans isomers of beta-carotene in dehydrated parsley2001 - SEBASTIAO, K.I.; MURADIAN, L.B.A.; ROMANELLI, M.F.; KOSEKI, P.M.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 07199 Efeito da irradiacao nos principios ativos de Passiflora spp2000 - KOSEKI, P.M.; RELA, P.R.; FREITAS, P.C.D.; BACCHI, E.M.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 07236 Identificacao de peixe irradiado por microeletroforese do DNA2000 - LEITE, Q.R.; KOSEKI, P.M.; HAMASAKI, K.; ROMANELLI, M.F.; SEBASTIAO, K.I.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 07260 Deteccao de cebolas argentinas tratadas por radiacao de sup(60)Co2000 - ROMANELLI, M.F.; CROCI, C.; SEBASTIAO, K.I.; LEITE, Q.R.; KOSEKI, P.M.; HAMASAKI, K.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 09104 Effects of irradiation in medicinal and eatable herbs2002 - KOSEKI, P.M.; VILLAVICENCIO, A.L.C.H.; BRITO, M.S.; NAHME, L.C.; SEBASTIAO, K.I.; RELA, P.R.; MURADIAN, L.B.A.; MANCINI FILHO, J.; FREITAS, P.C.D.Artigo IPEN-doc 09112 Effect of gamma-irradiation on the levels of total and cis/trans isomers of beta-carotene in dehydrated parsley2002 - SEBASTIAO, K.I.; MURADIAN, L.B.A.; ROMANELLI, M.F.; KOSEKI, P.M.; VILLAVICENCIO, A.L.C.H.Ionizing radiation is a method for preservation of foods that use the high energy of gamma rays or accelerated electrons, thereby ionizing molecules. The most important precursor of vitamin A is β-carotene, a carotenoid with pro-vitamin A activity. The highly unsaturated chain confers the instability of β-carotene, and some reactions, as isomerisation, can reduce the characteristics of pro-vitamin A. The present study investigated whether increasing doses of 0, 10 and 20 kGy lower the total β-carotene level and if an enhancement of cis-isomers occurred on samples of dehydrated parsley. No differences were observed of either fractions analyzed at doses applied in this study, nor did it contribute to the decrease of vitamin A.