Search Results - "Sgarbieri, V.C"

In vitro impact of a whey protein isolate (WPI) and collagen hydrolysates (CHs) on B16F10 melanoma cells proliferation by Castro, G.A, Maria, D.A, Bouhallab, S, Sgarbieri, V.C

“…Abstract Background Porcine skin gelatine presented anti-tumoral effect on murine hepatoma cells (MH134), inducing programmed cell death (apoptosis). Whey…”
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Anti-ulcerogenic effect of a whey protein isolate and collagen hydrolysates against ethanol ulcerative lesions on oral administration to rats by Castro, G A, Carvalho, J E, Tinti, S V, Possenti, A, Sgarbieri, V C

“…The effect of the administration of a whey protein isolate (WPI) and collagen hydrolysates on ethanol-induced ulcerative lesions was studied in rats. WPI and…”
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Protective effect of collagen derivates on the ulcerative lesions caused by oral administration of ethanol by Castro, G A, Sgarbieri, V C, Carvalho, J E, Tinti, S V, Possenti, A

“…The protective effect of beef and pig collagen hydrolysates and their fractions were tested as anti-ulcerogenic agents in rats (weighing 250-350 g) against…”
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Protective effect of bovine milk whey protein concentrate on the ulcerative lesions caused by subcutaneous administration of indomethacin by Rosaneli, C F, Bighetti, A E, Antônio, M A, Carvalho, J E, Sgarbieri, V C

“…The protective effect of a whey protein concentrate (WPC) was studied in three models of stomach ulcerative lesions induction: subcutaneous injection of…”
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Guar gum effects on food intake, blood serum lipids and glucose levels of Wistar rats by Frias, A.C.D. (Campinas Univ., Campinas, SP (Brazil). Inst. of Food Technology), Sgarbieri, V.C

“…The effects of guar gum derived from the endosperm of Cyamopsis tetragonoloba (75% soluble fiber, 7.6% insoluble fiber, 2.16% crude protein, 0.78% total…”
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Yeast (Saccharomyces cerevisiae) Protein Concentrate:  Preparation, Chemical Composition, and Nutritional and Functional Properties by Yamada, Eunice A, Sgarbieri, Valdemiro C

“…The main objective of the present study was to compare the composition and functional and nutritional properties of whole yeast cells (WY) from an ethanol…”
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Sensory and nutritional properties of cookies based on wheat-rice-soybean flours baked in a microwave oven by Gonzalez-Galan, A. (Escola Superior de Agricultura, Lauras, Brasil), Wang, S.H, Sgarbieri, V.C, Moraes, M.A.C

“…Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively,…”
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Antiulcerative properties of bovine α-lactalbumin by Mezzaroba, L.F.H., Carvalho, J.E., Ponezi, A.N., Antônio, M.A., Monteiro, K.M., Possenti, A., Sgarbieri, V.C.

“…The capacity of α-lactalbumin to protect the rat stomach mucosa against ulcerative lesions caused by indomethacin or absolute ethanol was investigated. An…”
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Bovine Blood Components:  Fractionation, Composition, and Nutritive Value by Duarte, Renata T, Carvalho Simões, Miriam C, Sgarbieri, Valdemiro Carlos

“…The objective of this research work was to fractionate bovine blood, collected hygienically in a slaughterhouse, into blood plasma protein concentrate, red…”
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Effect of different hydrolysates of whey protein on hepatic glutathione content in mice by Pacheco, Maria Teresa Bertoldo, Sgarbieri, Valdemiro Carlos

“…This study was designed to compare the effects of diets prepared with enzymatic hydrolysate of a whey protein concentrate (WPC) by pancreatin, protamex (Novo…”
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Efficacy of a whey protein concentrate on the inhibition of stomach ulcerative lesions caused by ethanol ingestion by Rosaneli, C F, Bighetti, A E, Antônio, M A, Carvalho, J E, Sgarbieri, V C

“…The purpose of this research was to test the ability of a whey protein concentrate (WPC) to inhibit gastric mucosal ulcerative lesions caused by oral…”
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Composition and nutritive value of yeast biomass and yeast protein concentrates by Pacheco, M.T.B. (Universidade Federal de Goias, Goiania (Brasil)), Caballero-Cordoba, G.M, Sgarbieri, V.C

“…Yeast biomass (Saccharomyces sp,) produced in local breweries as a by-product was utilized in this study. Percent proximate composition, amino acid…”
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Protein evaluation of four oat (Avena sativa L.) cultivars adapted for cultivation in the south of Brazil by Pedo, I. (Instituto de Tecnologia de Alimentos, Campinas, SP (Brazil).), Sgarbieri, V.C, Gutkoski, L.C

“…Four oat cultivars adapted for soil and climate conditions in the southern region of Brazil were evaluated for protein nutritive value. Evaluations were done…”
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Use of extraction technology to overcome undesirable properties of hard-to-cook dry beans (Phaseolus vulgaris L.) by Steel, C.J. (FEA-UNICAMP, Sao Paulo, Brazil.), Sgarbieri, V.C, Jackix, M.H

“…The objective of this work was to study the effects of extrusion cooking on improving the functional and nutritive properties of dry beans that had been stored…”
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Hydrophilic and rheological properties of brewer's yeast protein concentrates by Pacheco, M.T.B. (Universidade Federal do Goias, Goiania, Brasil.), Sgarbieri, V.C

“…Protein solubility (PS), water-holding capacity (WHC), viscosity and gelling properties were studied in brewer's yeast protein concentrates prepared by 3…”
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Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.) by Carvalho, M.R.B. (UNESP Jaboticabal, Sao Paulo, Brasil.), Sgarbieri, V.C

“…This work investigates some factors affecting the inactivation of common bean trypsin inhibitor and phtohemagglutinin. Trypsin inhibitor activity was totally…”
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Relative importance of phytohemagglutinin (lectin) and trypsin-chymotrypsin inhibitor on bean (Phaseolus vulgaris L) protein absorption and utilization by the rat by Carvalho, M.R.B. (Instituto de Tecnologia de Alimentos (Brasil)), Sgarbieri, V.C

“…The main objective of this work was to perform a comparative study of the antinutritional and/or toxic properties of phytohemagglutinin and…”
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Effects of pretreatment with gamma rays or microwaves on storage stability of dry beans by Cunha, Marcio F, Sgarbieri, Valdemiro C, Damasio, Maria Helena

“…The objective of this work was to study the effects of gamma radiation or microwave treatment on physical, chemical, and sensorial properties of dry beans…”
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Some physicochemical and nutritional properties of castorbeans (Ricinus communis) protein by Polit, P.F, Sgarbieri, V.C

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Composition and nutritive value of beans (Phaseolus vulgaris L.) by Sgarbieri, V C

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