Determinação do valor energético por calorimetria direta de alguns alimentos consumidos por crianças e adolescentes

Tannus, Andrea Ferreira Schuwartz; Carvalho, Roberta Loraine Valença de; Rodrigues, Luciana Pinto; Meirelles, Mônica Silva de Souza; Padovan, Gilberto João; Marchini, Júlio Sérgio

doi:10.1590/s1415-52732001000300010

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Comparison Between Analysis Results and Food Label Nutrition1

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2011

2023

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Cited by 2 publications

(2 citation statements)

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“…Marins, Jacab and Peres (2008) demonstrated the dissatisfaction of a large number of consumers regarding food label information, which was often considered wrong or even incomplete (TANNUS et al, 2001). Thus, it is necessary a more strict control of such information by the food industry.…”

Section: Comparison Between Analysis Results and Food Label Nutritionmentioning

confidence: 99%

Proximate composition and quantification of fatty acids in breaded chicken steak

Tanamati¹,

Aguiar²,

Boroski³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Comparison Between Analysis Results and Food Label Nutritionmentioning

confidence: 99%

Proximate composition and quantification of fatty acids in breaded chicken steak

Tanamati¹,

Aguiar²,

Boroski³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Determining the caloric values of the flours in the peels were done by direct calorimetry in a bomb calorimeter. Analysis weighed 1 gram of sample in a combustion chamber with oxygen under pressure to compare the sample's combustion heat with the benzoic acid standard (Tannus et al, 2001).…”

Section: Methodsmentioning

confidence: 99%

Drying and analysis of waste from potatoes, carrots, and chayote for food purposes

Matias Silva,

Gonçalves Souza,

Alves Mesquita

et al. 2023

Com. Sci.

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Vegetable peels are rarely used in food preparation, causing the loss of several nutrients. Such residues caproduce flour as a possible food source with added nutritional and economic value. Thus, the objective wasto evaluate the nutritional quality and the color of the flours obtained from the peels of potato, carrot, andchayote subjected to drying at the temperatures of 40, 50, 60, and 70 °C, as well as analyzing the dryingkinetics. The peels were removed, packed in an isothermal box with ice, and taken to the laboratory. Thenthey were washed in running water to remove dirt and unwanted parts and sanitized. After this stage, theywere broken into 2 cm lengths. The drying was carried out in 150 g of peels in triplicate for each raw material.Subsequently, nutritional quality, color, and drying models were determined. Flours obtained from drying athigher temperatures showed higher protein content and lower lipid content. The higher the temperature, theshorter the drying time for the flour. All flours presented excellent nutritional quality. Among the models studiedfor potato peels, Wang and Singh, Midilli, and Logarithmic are the most suitable. For chayote and carrot peels,the Midilli model is the most adequate. Using vegetable residues added to food formulations presents itself asan excellent nutritional source, besides adding flavor and texture to foods.

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Determinação do valor energético por calorimetria direta de alguns alimentos consumidos por crianças e adolescentes

Cited by 2 publications

References 2 publications

Proximate composition and quantification of fatty acids in breaded chicken steak

Proximate composition and quantification of fatty acids in breaded chicken steak

Drying and analysis of waste from potatoes, carrots, and chayote for food purposes

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