l-Leucine supplemented whey protein. Dose–response effect on heart mTOR activation of sedentary and trained rats

AbstractThe aim of the study was to investigate the effect of leucine supplementation combined with exercise and whey protein in cardiac mTOR anabolic pathway. Ninety-six weanling male Wistar rats were divided into eight groups and fed diets containing either casein or WP plus increasing levels (0, 3, 4.5 and 6% of diet) of l-leucine for 30days. A parallel set of eight groups was exercised for comparison. Serum aspartate amino transferase, alanine aminotransferase, creatine kinase, lactate dehydrogenase and branched chain amino acids were determined by standard methods, and mammalian target of rapamycin (mTOR) and p70S6K by the Western blot analysis. Chronic l-leucine supplementation was capable of increasing both mTOR and p70S6K phosphorylation in the heart in a dose-dependent fashion, independent of the type of dietary protein in both groups, sedentary and exercised, but the exercise potentialized the activation of the anabolic pathway. The content of protein in heart increase with l-leucine supplementation and the heart mass relativized by body mass did not change. In conclusion, the combination of l-leucine and milk proteins (casein or whey protein) has the potential to increase the mTOR pathway in the cardiac muscle without increasing the heart mass. The novelty of this study is to show the effectiveness of a blend of leucine and whey protein as a viable alternative to maximize the activation of the anabolic pathway of cardiac muscle and that the exercise can improve this process

Innovations In Package Systems For Heat Processed Food [inovações Sobre Sistemas De Embalagens Para Alimentos Processados Termicamente]

This literature review aimed to evaluate the different package systems available to heat processed food and how they may affect the kind of process used and the final quality of the products. Were approached the main heat processes and their requirements concerning thermal and mechanical resistance of the package, as well as the advantages and limitations of the main used materials. It were also described the recent developments in order to minimize the restrictions of each type of material, improving its resistance and reducing costs, beyond barrier proprieties required to prevent undesirable physical-chemical changes in food during its storage caused by humidity, oxidation and material migration from package. It was concluded that there are many package options to heat treated food and that while traditional packages are being studied for weight reduction in order to be competitive, flexible or plastic packages are being formulated to be compatible to heat processing at low cost.282255270Anjos, C.A.R., Embalagens de poli(etileno tereftalato) PET para bebidas alcoólicas - uma realidade (2006) Revista Engarrafador Moderno, 142, pp. 26-34Ansari, M.D.I.A., Datta, A.K., An overview of sterilization methods for packaging materials used in aseptic packaging systems (2003) Food and Bioproducts Processing, 81 (1), pp. 57-65Avery, S.M., Hudson, J.A., Phillips, D.M., Use of response surface models to predict bacterial growth from time/temperature histories (1996) Food Control, 7 (3), pp. 121-128Ávila, I.M.L.B., Silva, C.L.M., Methodologies to optimize thermal processing conditions: An overview (1999) Processing Foods: Quality Optimization and Process Assessment, , OLIVEIRA, F.A.R.OLIVEIRA, J.C, London: CRC Press, Chap. 4Board, P.W., Canned foods - an outline of the basic science and technology (2001) Spoilage of Processed Foods: Causes and Diagnosis, , MOIR,C.J.ANDREW-KABILAFKAS, C.ARNOLD, G.COX, B.M.HOCKING, A.D.JENSON, I, Marrickville: Southwood Press, Capítulo 2.2Board, P.W., Steele, R.J., Kelly, M., The role of packaging in food preservation (2001) Spoilage of Processed Foods: Causes and Diagnosis, , MOIR,C.J.ANDREW-KABILAFKAS, C.ARNOLD, G.COX, B.M.HOCKING, A.D.JENSON, I, Marrickville: Southwood Press, Chap. 2.8Bown, G., Developments in conventional heat treatment (2003) Food Preservation Techniques, , ZEUTHEN, P.BOGH-SORENSEN, L, Cambrigde: Woodhead Publishing, Chap. 9Brody, A.L., Developments of packaging for food products (2000) Developing New Food Products for a Changing Marketplace, , BRODY, A.L.LORD, J.B, Boca Raton: CRC Press, Chap. 8Chipley, J.R., Sodium benzoate and benzoic acid (2005) Antimicrobials in Food, , DAVIDSON, P.M.SOFOS, J.BRANEN, A.L, 3rd ed. Boca Raton: CRC Press, Chap. 2Cutter, C.N., Microbial control by packaging: A review (2002) Critical Reviews in Food Science and Nutrition, 42 (2), pp. 151-161Chutintrasri, B., Noomhorm, A., Color degradation kinetics of pineapple puree during thermal processing (2007) LWT, 40, pp. 300-306Damasceno, L.F., Fernandes, F.A.N., Magalhães, M.M.A., Brito, E.S., Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control (2008) Food Chemistry, 106, pp. 172-179Dantas, F.B.H., Jaime, S.B.M., Redução de peso em embalagem de vidro (2003) Informativo CETEA: Boletim De Tecnologia E Desenvolvimento De Embalagens, 15 (3), pp. 3-5Shepherd, F.A., Light, R.R., Tricomponent Polymerer Blends of Poly(ethylene Terepthalate), Poly(ethylene Naphthalate) and A Copoliester, , EASTMAN KODAK COMPANY, US 5.006.613. 09/04/1991Fellows, P.J., (2000) Food Processing Technology: Principles and Practice, , 2nd ed. Cambridge: Woodhead Publishing, Chap. 11Garcia, E., A evolução da família dos polietilenos (2002) Informativo CETEA: Boletim De Tecnologia E Desenvolvimento De Embalagens, 14 (1), pp. 5-7Ghani, A.A.G., Farid, M.M., Chen, X.D., Richards, P., Numerical simulation of natural convection heating of canned food by computational fluid dynamics (1999) Journal of Food Engineering, 41, pp. 55-64Ghani, A.A.G., Farid, M.M., Chen, X.D., Richards, P., Thermal sterilization of canned food in a 3-D pouch using computational fluid dynamics (2001) Journal of Food Engineering, 48, pp. 147-156Giles, G.A., Bain, D.R., (2001) Technology of Plastics Packaging for the Consumer Market, , Sheffield: Sheffield Academic PressGonzalez, P.M., Zepka, M.M., Embalagens Metálicas. Portal da Embalagem, , http://www.furg.br/portaldeembalagens/, Portal da Embalagem. Fundação Universidade Federal do Rio Grande. Disponível em, Acesso em: 08/04/2008Pritchett, R.A., Noll, A., Bysick, S., Multi-sided Spiraled Plastic Container, , GRAHAM PACKING COMPANY L.P. US 2007/0125743A1. 07/Jun./2007Harness, D.I.C.K.E.Y., Pierce, P.L.C., Lane, M.T., Weissmann, D., Nievierowski, J., Caszatt, B., Rectangular Hotfilled Container, , US 2007/0039918A1. 22/Fev./2007Charbonneau, L.F., Johnson, R.E., Polyester Container and Method for Making Same, , HNA HOLDINGS, INC., US 6.063.465. 16/May/2000Hocking, A.D., Aspergillus and related teleomorphs (2006) Food Spoilage Microorganisms, , BLACKCURN, C.W, Boston: CRC Press, Chap. 17Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E., Debevere, J., Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce (2003) International Journal of Food Microbiology, 83, pp. 263-280Jaime, S.B.M., Ortiz, S.A., Embalagens de vidro: Inovações x competitividade (2001) Informativo CETEA: Boletim De Tecnologia E Desenvolvimento De Embalagens, 13 (1), pp. 9-11Jaime, S.B.M., Novas tecnologias para um maior desenvolvimento na área de embalagens de vidro (1997) Informativo CETEA: Boletim De Tecnologia E Desenvolvimento De Embalagens, 9 (4), pp. 7-8Karel, M., Lund, D., Protective packaging (2003) Physical Principles of Food Preservation, , KAREL, M.LUND, D., 2nd ed. New York: Marcel Dekker, Chap. 12Takami, S., Fukudome, K., (1998) Ultraviolet-curing Coating Composition for Cans, , KANSAI PAINT CO. LTD., US 005721020A. 24/Feb./Lima, R., (2006) Pesquisa Coloca Cerveja Na Era Da Embalagem PET, p. 4. , Correio Popular: Cidades, Campinas, 30 julMaroulis, Z., Saravacos, G., Thermal processing of foods (2003) Food Process Design, , MAROULIS, Z.SARAVACOS, G, New York: Marcel Dekker, Chap. 8McLellan, M.R., Padilla-Zakour, O.I., Juice processing (2005) Processing Fruits: Science and Technology, , BARRETT, D.SOMOGYI, L.RAMASWAMY, H, 2nd ed. Boca Raton: CRC Press, Chap. 4Oliveira, L.M., O PET no mercado de cerveja (2009) Jornal Do Plástico, , http://www.jorplast.com.br/Jonov99/nov9912.html, Niterói, Nov., Disponível em, Acesso em: 04 jul. 2008Ortiz, S.A., Embalagens de vidro: Resistência x tratamentos e revestimentos superficiais (1996) Informativo CETEA: Boletim De Tecnologia E Desenvolvimento De Embalagens, 8 (5), pp. 2-4Estes, A.E., Staczek, D.J., (1986) Round Juice Bottle Formed From a Flexible Material, , OWENS-ILLINOIS INC., US 4.610.366. 09/Sep./Zhang, Q.P., Grant, R.P., Eshback, K.J., Stavropoulos, N.J., (2004) Polygonal Hot-fill Container, Package and Method of Making, , OWENS-ILLINOIS INC, US 2004/0129598 A1. 08/Jul./Padula, A., O acetaldeído e a água mineral (1998) Informativo Do Centro De Tecnologia Em Embalagens - CETEA, 9 (2), pp. 9-10Pinho, C.R.G., (2007) Processamento De Leite Desnatado Através Da Tecnologia De Homogeneização a Ultra-alta Pressão (HUAP), p. 176. , Tese (Doutorado em Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas. Campinas, 2007Pflug, I.J., (1999) Microbiology and Engineering of Sterilization Processes, , 10th ed. Minneapolis: Environmental Sterilization LaboratoryPolykrapov, A.Y., Ramalingam, B., (2007) Multilayer Laminated Structures, , US 0116910 A1, 24/May/Potter, N.N., Hotchikiss, J.H., (1995) Food Science, p. 608. , 5nd ed. New York: Chapman &ampHallPria, M.D., Tendência de embalagens para bebidas (2000) Brasil Alimentos, 5, pp. 24-28Rickman, J.C., Barrett, D.M., Bruhn, C.M., Review: Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds (2007) Journal of the Science of Food and Agriculture, 87, pp. 930-944Sandeep, K.P., Simunovic, J., Swartzel, K.R., Developments in aseptic processing (2004) Improving the Thermal Processing Foods, , RICHARDSON, P, Abington: Woodhead Publishing,. Chap. 9Sarantópoulos, C.I.G.L., Retenção, absorção e perdas de aromas em embalagens plásticas (1998) Informativo Do Centro De Tecnologia Em Embalagens - CETEA, 10 (3), pp. 8-9Sarantópoulos, C., Jesus Jr., I.A., Embalagens plásticas esterilizáveis - reinvenção e tendências (2007) Informativo Do Centro De Tecnologia Em Embalagens - CETEA, , http://www.cetea.ital.org.br/cetea/informativo/v17n3/v17n3_artigo3.html, Disponível em, Acesso em: 03/04/2008(1982) Retort-sterilizable Pouch, , SHELL OIL COMPANY, US 4.359.495, 16/Nov./Shimoda, M., Katoh, T., Suzuki, J., Kawaraya, A., Igura, N., Hayakawa, I., Changes in the odors of reconstituted apple juice during thermal processing (2003) Food Research International, 36, pp. 439-445Bensur, F.J., (2002) Flexible Non-foil-based Retort Package, , SONOCO DEVELOPMENTS INC, US 0110656 A1, 15/Aug./Bensur, F.J., (2005) Laminate Packing Material, , SONOCO DEVELOPMENTS INC, US 6.846.532 B1, 25/Jan./Stumbo, C.R., (1973) Thermobacteriology in Food Processing, , London: Academic PressMurukami, T., Ichihasshi, T., Hasegawa, K., (1995) Biaxially Oriented Polyester Film, , TEIJIN LIMITED, US 005424121A, 03/Jun./Hasegawa, K., Asai, T., Ono, M., Murakami, Y., (1997) Biaxially Oriented Laminated Polyester Film for Use as Film to Be Bonded Onto Metal Sheet, , TEIJIN LIMITED, US 005618621A, 08/Apr./Andersson, T., Kjelgaard, T., (2007) Packaging Laminate for a Retortable Packing Container, , TETRA LAVAL HOLDINGS & FINANCES S.A., US 7.195.803B2, 27/Mar./Tetra, P.A.K., (2004) Tetra Recart a Única Embalalgem Cartonada Para Autoclaves, , http://www.tetrapak.com.br/negocios/embalagens/volumes_recart.asp?idFamilia=0, Disponível em, Acesso em: 09/05/2008Tetra, P.A.K., História, (2008), http://www.tetrapak.com.br/sobre/historia/index_historia.asp, Disponível em, Acesso em: 09/05/2008Tomoori, S., The world's first retortable carton: Tetra recart (2005) JPI Journal, 43 (10), pp. 732-736Sato, K., Ikenaga, H., Ichikawa, K., Morofuji, A., (2004) Resin-coated Metal Plate, Metal Can and Can Cap, , TOYO SEIKAN KAISHA, LTD, US 00676470B2, 20/Jul./Tung, M.A., Britt, I.J., Yada, S., Packaging considerations (2000) Food Shelf Life Stability: Chemical, Biochemical and Microbiological Changes, , ESKIN, N.A.M.ROBINSON, D.S, Boca Raton: CRC Press LLC, Chap. 4Bose, A.K., Strater, K.J., (1991) Hot-fill Polyethylene Bags, , UNION CAMP CORPORATION, US 4.994.324. 19/Fev./Vazquez-Caicedo, A.L., Schilling, S., Carle, R., Neidhard, S., Effect of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangos into purée and nectar (2007) Food Chemistry, 102, pp. 1172-1186Vieira, J.D., (2007) Termossoldagem. Serviço Brasileiro De Respostas Técnicas, , http://sbrtv1.ibict.br/upload/sbrt6711.pdf?PHPSESSID=6aa56910df57f5c60f1bee9de0deeaf0, Disponível em, Acesso em: 03/04/Walker, M., Phillips, C.A., (2007) The Effect of Preservatives on Alicyclobacillus Acidoterrestris and Propionium Bacterium Cyclohexanicum in Fruit Juice, , www.elsevier.com/locate/foodcont, Food Control, Disponível em, Acesso em: 22/04/2008Wang, J., Design optimization of rigid metal conta/iners (2001) Finite Elements in Analysis and Design, 37, pp. 273-28

Evaluation Of Ultraviolet Radiation In The Sterilization Of Plastic Packaging [avaliação Da Eficiência Da Radiação Ultravioleta Na Esterilização De Embalagens Plásticas]

Ultraviolet radiation is one of the major physical processes used to sterilize or to clean surfaces that will be in contact of foods. This research evaluated the efficiency of ultraviolet (UV) radiation to sterilize surfaces of plastic packaging materials based on the reduction of microbial counts. Plastic closures and films were irradiated by exposing them to lamps emitting UV radiation at 254 nm in an apparatus specially constructed for this study. Using an experimental design in order to investigate the effect of exposure time and distance from the source, the reduction number of Bacillus subtilis spores inoculated to the package surfaces were evaluated. The UV radiation efficiency was not high for short exposition time, presenting reduction number ranged from 0.21 to 2.47, but it was very efficient when exposed to more than 30 s at a distance of 20 cm.32515241530Abreu, L.F., Faria, J.A.F., Evaluation of a system for chemical sterilization of packages (2004) Packaging Technology and Science, 17, pp. 37-42Bayliss, C.E., Waites, W.M., The combined effect of hydrogen peroxide and ultraviolet irradiation on bacterial spores (1979) Journal of Applied Bacteriology, 47, pp. 236-269Box, G.E.P., Hunter, W.G., Hunter, J.S., (1978) Statistics for experiments: an introduction to design, data analyses and model building, p. 645. , Nova York: J. Wiley & SonsCardoso, C.F., (2007) Avaliação da esterilização de filme de polietileno com peróxido de hidrogênio e radiação ultravioleta, p. 2007. , Dissertação (Mestrado em Tecnologia de Alimentos) Universidade Estadual de Campinas, CampinasChambers, J.V., Nelson, P.E., (1993) Principles of Aseptic Processing and Packaging, p. 257. , Washington, DC: The Food Processors InstituteFaria, J.A.F., (2001) Sistema de esterilização de embalagens, , BR Instituto Nacional de Propriedades Industrial (INPI). Patente n. 1427Faria, J.A.F., Vida de prateleira de alimentos processados assepticamente (1993) Anais, pp. 7-28. , In: SEMINÁRIO LATINO AMERICANO-AVANÇOS EM TECNOLOGIA PARA O PROCESSAMENTO E ENVASAMENTO ASSÉPTICO DE ALIMENTOS, 2., 1993, Campinas, SP, Campinas: UnicampIngram, M., Roberts, T.A., Application of the D-concept to heat treatments involving curing salts (1980) Journal Food Technology, 6, pp. 21-28(1980) Microbial Ecology of Foods, 1. , INTERNATIONAL COMISSION ON MICROBIOLOGICAL SPECIFICATION FOR FOODS, New York: AcademicJoyce, D., A microbiological aspects of aseptic processing and packaging (1993) Aseptic Processing and Packaging of Particulate Foods, pp. 155-180. , In: WILHOFT, E. M. A., Glasgow: Blackie Academic & Professional, chap. 8UV Disinfection: Application Information, , http://www.philips.com/lighting, KONINKLIJIKE PHILIPS ELETRONICS, Disponível em:, Acesso em: 20 abr. 2007Reuter, H., Processes for packaging material sterilization and system requirements (1993) Aseptic Processing of Foods, , In: REUTER, H., Hamburg: TechnomicUV Technology: Chemical-Free Water Treatment and Disinfection, , SIEMENS WATER TECHNOLOGIES, Disponível em: . Acesso em: 27 abr. 2007Sizer, C., Palaniappan, S., Holbert, V., Method and apparatus for sterilizing packaging. A61L 002/00. US Patent 5843374. 9218170 WO. 10 jan. 1992 (1998) Tetra Laval Holdings & Finance Pully/CH, (527), p. 15. , 1 dezStannard, C.J., Abiss, J.S., Wood, J.M., Combined treatment with hydrogen peroxide and ultra-violet irradiation to reduce microbial contamination levels in pre-formed food packaging cartons (1983) Journal of Food Protection, 46 (12), pp. 1060-1064Stannard, C.J., Abiss, J.S., Wood, J.M., Efficiency of treatments involving ultraviolet irradiation for decontaminating packaging board of different surface compositions (1985) Journal of Food Protection, 48 (9), pp. 786-789Waites, W.M., Harding, S.E., Fowler, D.R., Jones, S.H., Shaw, D., Martin, M., The destruction of spores of Bacillus subtilis by the combined effects of hydrogen peroxide and ultraviolet light (1988) Letters in Applied Microbiology, 7, pp. 139-140Willhoft, E.M.A., (1993) Aseptic Processing and Packaging of Particulate Foods, pp. 23-38. , Glasgow: Blackie Academic & Professional, chap.

Prebiotic gluten-free bread : sensory profiling and drivers of liking

The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods that present a suitable sensory acceptance. This research aimed to identify the drivers of liking of prebiotic gluten-free breads. A consumer test with 65 celiac people was performed. In addition, the sensory profiling was carried out by 15 trained assessors using quantitative descriptive analysis (QDA). By using QDA, the samples differed significantly in relation to all attributes, and partial least squares (PLS) regression was used to identify the drivers of liking of gluten-free breads. The results show that the most desired sensory properties of such products are apparent softness, traditional bread aroma, sweetness and crumb color. In this context, these attributes can be considered drivers of liking of prebiotic gluten-free breads and they should be taken into consideration by bakery processors at the development of new gluten-free products551248254CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQNão te

Investigating The Adulteration Of Uht Milk In Brazil

Brazil is among the top ten producers of milk in the world. Milk may be adulterated with H2O2NaOH to reduce bacterial flora and the pH subsequently adjusted with NaOH. Whey may be added as another adulterant. Despite a police operation, reports of illegal adulteration of ultra-heat treated (UHT) milk from various regions in Brazil are still received. A new organization, "Centro Integrado de Monitoramento da Qualidade dos Alimentos -CQuali Leite", aims to integrate actions from all the participants mentioned above in order to control food safety and quality and strengthen prevention measurements to fight quality issues in foods, including fraud. © 2012 Woodhead Publishing Limited All rights reserved.301307Anonymous Consumo de leite cresce (2011) Tribuna do Norte, , http://www.tribunadonorte.com.br/noticia/consumo-de-leite-cresce/174032, 22 February 2011, Available at, Accessed 17 March 2011(2009) Sobre o leite longa vida: Estatisticas, , http://www.ablv.org.br/Estatisticas.aspx, Associação Brasileira De Leite Longa Vida (ABLV), Available at, Accessed 11 April 2011(2010) Sobre o leite longa vida: Estatisticas, , http://www.ablv.org.br/Estatisticas.aspx, Associação Brasileira De Leite Longa Vida (ABLV), Available at, Accessed 11 April 2011(2002) Brasil Ministério da Agricultura, Pecuária e Abastecimento, , em conformidade com os Anexos a esta Instrução Normativa, Instrução normativa n° 51, de 18 de setembro de 2002. Aprovar os Regulamentos Técnicos de Produção, Identidade e Qualidade do Leite tipo A, do Leite tipo B, do Leite tipo C, do Leite Pasteurizado e do Leite Cru Refrigerado e o Regulamento Tecnico da Coleta de Leite Cru Refrigerado e seu Transporte a Granel(1983) Brasil Ministério da Agricultura, Pecuária e Abastecimento, , Portaria n° 5, de 07 de março de 1983, aprova os Critérios de Inspeção do Leite e Produtos Lácteos, em estabelecimentos de laticinios registrados no Serviço de Inspeção Federal/SIPA - MA, Diario Oficial da União, 14 March 1983(1991) Brasil Ministério da Agricultura, Pecuária e Abastecimento. Departamento de Inspeção de Produtos de Origem Animal, p. 20561. , Portaria n° 124, de 23 de setembro de 1991, Aprova os métodos analíticos qualitativos e quantitativos de detecção de soro em leite, Diário Oficial da República Federativa do Brasil, 24 set. 1991. Seção I(1997) Brasil Ministério da Agricultura, Pecuária e Abastecimento, , Regulamento da Inspeção Industrial e Sanitaria dos Produtos de Origem Animal-RIISPOA, Brasília, DF, Decreto n° 30.691, de 29 de março de 1952, alterado pelos Decretos n°s.1255, de 25 de junho de 1962, n° 1236, de 2 de setembro de 1994, n° 1812, de 8 de fevereiro de 1996, e n° 2.244, de 4 de junho de 1997(2006) Brasil Ministério da Agricultura, Pecuária e Abastecimento. Departamento de Inspeção de Produtos de Origem Animal, , Ministério da Agricultura e Abastecimento, Instrução Normativa n° 69, de 13 de dezembro de 2006. Institui critério de Avaliação da qualidade do leite in natura, concentrado em pó, reconstituídos, com base no método analítico oficial fisico-quimico denominado "Indice CMP", de que trata a Instrução Normativa n° 68 de 12 de dezembro de 2006. Diário Oficial da União, 15 de dezembro de 2006, Seção 1, Página 67Carvalho, B.M.A., Carvalho, L.M., Alcântra, L.A.P., Bonomo, R.C.F., Detection methods of adulteration in milk by addition of cheese whey (2007) Rev. Eletronica de Veterinaria, 8 (6), pp. 1-7De La Fuente, M., Juarez, M., Authenticity assessment of dairy products (2005) Critical Reviews in Food Science and Nutrition, 45, pp. 563-585De Martino, D.B., A escalada do leite longa vida (2001) EngarrafadorModerno, 10, pp. 10-15Dracz, S., (1996) Desenvolvimento de um método imunoenzimático para análise de queijo em leite, p. 57. , Dissertação (Mestrado em Medicina Veterinaria) - Universidade Federal de Viçãsa, Viçãsa, MGDe São Paulo, F., (2011) Ministério Público Federal em Passos (MG) denuncia 29 por fraude no leite. Folha Online. 2008, , http://www.www1.folha.uol.com.br/folha/cotidiano/ult95u420387.shtml, Available at, Accessed 12 May 2011De São Paulo, F., (2011) 28 pessoas vão responder por crime contra a saúde pública por adulteração de leite em MG. Folha Online. 2008, , http://www.www1.folha.uol.com.br/folha/cotidiano/ult95u480799.shtml, Available at, Accessed 12 May 2011De São Paulo, F., (2011) Governo proíbe comercialização de leite longa vida de quatro empresas. Folha Online. 2007, , http://www.www1.folha.uol.com.br/folha/cotidiano/ult95u342230.shtml, Available at, Accessed 12 May 2011De São Paulo, F., (2011) Parmalat diz que ministério liberou produção de fabrica no RS. Folha Online. 2007, , http://www.www1.folha.uol.com.br/folha/cotidiano/ult95u342395.shtml, Available at, Accessed 12 May 2011De São Paulo, F., (2011) Promotoria de Goiás vai denunciar latícinios suspeitos de fraude. Folha Online. 2007, , http://www.folha.uol.com.br/folha/cotidiano/ult95u347880.shtml, Available at, Accessed 12 May 2011Furtado, M.A.M., Vilela, M.A.P., Fraudes em leite de consumo: limites de detecção (1996) Leite & Derivados, 29, pp. 14-18Mendes, C.G., Sakamoto, S.M., Silva, J.B.A., Jácome, C.G.M., Leite, A.I., Physical- chemical analysis and research of fraud of informal milk commercialized in Mossoro, RN (2010) CiAnim Bras, 11, pp. 349-356(2011), http://www.extranet.agricultura.gov.br/sislegis/action/detalhaAto.do?method=abreLegislacaoFederal&chave=50674&tipoLegis=A, Ministério Da Agricultura Pecuária E Abastecimento (MAPA), Available at, Accessed 18 May 2011Nascimento, W.W.G., Alhadas, M.M., Bell, M.J.V., Anjos, V.C., Detection of hydrogen peroxide and sodium hydroxide added in milk, through electrical conductivity measurements (2010) In 27° Congresso Nacional de Laticinios, pp. 1-7. , Epanig, Juiz de Fora, MG. 27 edRecio, I., García-Risco, M.R., López-Fandiño, R., Olano, A., Ramos, M., Detection of rennet whey solids in UHT milk by capillary electrophoresis (2000) Internation Dairy Journal, 10, pp. 333-338Roma Júnior, L.C., Fischer, P.C., Amaral, T.G.R., Cassoli, L.D., Machado, P.F., Influência da fraude com uréia sobre os componentes do leite durante armazenamento (2006) In II Congresso Brasileiro de Qualidade do Leite, pp. 1-6. , Talento, Goiania, GO. 2nd edRosa-Campos, A.A., Rocha, J.E.S., Borgo, L.A., Mendonqa, M.A., Physical- chemical evaluations and research fraud in integral pasteurized type C" produced in Brasilia, Federal District (2011) Revista do Instituto de Laticinios Candido Tostes, 379, pp. 30-34Soares, T., Embalagem - mais competitividade ao setor de leite (2010) Engarrafador Moderno, 198, pp. 26-31Souza, V., Características fisico-químicas, microbiológicas, celulares e detecção de resíduos de antibióticos em amostras de leite de tanque comunitário (2006) Dissertação (Mestrado em Medicina Veterinária) - Faculdade de Ciências Agrárias e Veterinárias, p. 69. , Universidade Estadual de São Paulo, Jaboticabal, 2006Souza, S.S., Cruz, A.G., Walter, E.H.M., Faria, J.A.F., Celeghini, R.M.S., Monitoring the authenticity of Brazilian UHT milk: A chemometric approach (2011) Food Chemistry, 124, pp. 692-69

Reduced Fat And Sugar Vanilla Ice Creams: Sensory Profiling And External Preference Mapping

The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n = 11) and consumer test (n = 117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material. © 2012 American Dairy Science Association.95948424850Allgeyer, L.C., Miller, M.J., Lee, S.-Y., Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics (2010) J. Dairy Sci., 93, pp. 4471-4479Astrup, A., Tùubro, S., Raben, A., Skov, A.R., The role of low-fat diets and fat substitutes in body weight management: What have we learned from clinical studies? (1997) J. Am. Diet. Assoc., 97, pp. S82-S87BahramParvar, M., Razavi, S.M.A., Khodaparast, M.H.H., Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids (2010) Food Sci. Technol. Int., 16, pp. 79-88Bayarri, S., Carbonell, I., Barrios, E.X., Costell, E., Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products (2011) Int. Dairy J., 11, pp. 111-118Bayarri, S., Mart, M., Carboneel, I., Costel, E., Identifying drivers of liking for commercial spreadable cheeses with different fat content (2012) J. Sens. Stud., 27, pp. 1-11Bolini, H.M.A., Silva, M.A.A.P., Damasio, M.H., Measurement of the relative sweetness of stevia, aspartame, and cyclamate/saccharin blend as compared to sucrose at different concentrations (1999) Plant Foods Hum. Nutr., 54, pp. 119-130Braghieri, A., Girolami, A., Carlucci, A., Piazzolla, N., Riviezzi, A.M., Napolitano, F., Sensory properties affecting acceptability of "bresaola" from podolian young bulls (2009) J. Sens. Stud., 24, pp. 677-697(1998), http://www.anvisa.gov.br/legis/portarias/27_98.htm, Brasil. Regulamento técnico referente a informação nutricional complementar. Portaria no. 27, 13 de janeiro de 1998. Accessed Jun. 16, 2010Buyck, J.R., Baer, R.J., Choi, J., Effect of storage temperature on quality of light and full-fat ice cream (2011) J. Dairy Sci., 94, pp. 2213-2219Caillet, A., Cogne, C., Andrieu, J., Laurent, P., Rivoire, A., Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters (2003) Lebenson. Wiss. Technol., 36, pp. 743-749Calviño, A., Garrido, D., García, M., Potency of sweetness of aspartame, d-tryptophan and thaumatin evaluated by single value and time-intensity measurements (2000) J. Sens. Stud., 15, pp. 47-64Cardoso, J.M.P., Bolini, H.M.A., Descriptive profile of peach nectar sweetened with sucrose and different sweeteners (2008) J. Sens. Stud., 23, pp. 804-816Chung, S.J., Heymann, H., Grun, I.U., Release of artificial cherry flavor from ice creams varying in fat and fat replacers (2004) J. Sens. Stud., 19, pp. 211-236Cruz, A.G., Antunes, A.E.C., Sousa, A.L.O.P., Faria, J.A.F., Saad, S.M.I., Ice cream as probiotic food carrier (2009) Food Res. Int., 42, pp. 1233-1239Cruz, A.G., Cadena, R.S., Faria, J.A., Oliveira, C.A.F., Cavalcanti, R.N., Bona, E., Bolini, H.M.A., Da Silva, M.A.A.P., Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011) Int. J. Dairy Technol., 64, pp. 549-556Cruz, A.G., Cadena, R.S., Walter, E.H.M., Mortazavian, A.M., Granato, D., Faria, J.A.F., Bolini, H.M.A., Sensory analysis: Relevance for prebiotic, probiotic, and synbiotic product development (2010) Comp. Rev. Food Sci. Saf., 9, pp. 358-373Damásio, M.H., Costell, E., Análisis sensorial descriptivo: Generación de descriptores y selección de catadores (1991) Rev. Agroq. Tec. Alim., 31, pp. 165-178Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., Panfili, G., Production of functional probiotic, prebiotic, and synbiotic ice creams (2010) J. Dairy Sci., 93, pp. 4555-4564Dooley, L., Lee, Y.-S., Meullenet, J.-F., The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping (2010) Food Qual. Prefer., 21, pp. 394-401Erkaya, T., Daĝdemir, E., Şengül, M., Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream (2012) Food Res. Int., 45, pp. 331-335(2002) Vanilla-Ice cream's enduring flavour., , http://www.euromonitor.com/Vanilla_ice_creams_enduring_flavour, Euromonitor International. Accessed Jun. 10, 2008Ferraz, J.L., Cruz, A.G., Cadena, R.S., Pinto, U.M., Queiroz, M.F., Carvalho, C.C., Faria, J.A.F., Bolini, H.M.A., Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels (2012) J. Food Sci., 77, pp. S24-S28Frandsen, L.W., Dijksterhuis, G.B., Martens, H., Martens, M., Consumer evaluation of milk authenticity explained both by consumer background characteristics and by product sensory descriptors (2007) J. Sens. Stud., 22, pp. 623-638Frøst, M.B., Heymann, H., Bredie, W.L.P., Dijksterhuis, G.B., Martens, M., Sensory measurement of dynamic flavor intensity in ice cream with different fat levels and flavorings (2005) Food Qual. Prefer., 16, pp. 305-314Guinard, J.-X., Uotani, B., Schlich, P., Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic rating by consumers blind versus with knowledge of brand and price (2001) Food Qual. Prefer., 12, pp. 243-255Guinard, J.-X., Zoumas-Morse, C., Mori, L., Panyam, D., Kilara, A., Effect of sugar and fat on the acceptability of vanilla ice cream (1996) J. Dairy Sci., 79, pp. 1922-1927Guinard, J.-X., Zoumas-Morse, C., Mori, L., Uatoni, B., Panyam, D., Kilara, A., Sugar and fat effects on sensory properties of ice cream (1997) J. Food Sci., 5, pp. 1087-1094Hanger, L.Y., Lotz, A., Lepeniotis, S., Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends and sucrose (1996) J. Food Sci., 62, pp. 456-459Hatchwell, L.C., Overcoming flavor challenges in low-fat frozen desserts (1994) Food Technol., 48, pp. 98-102Helgesen, H., Solheim, R., Naes, T., Consumer preference mapping of dry fermented lamb sausages (1997) Food Qual. Prefer., 8, pp. 97-109Higurashi, S., Kunieda, Y., Matsuyama, H., Kawakami, H., Effect of cheese consumption on the accumulation of abdominal adipose and decrease in serum adiponectin levels in rats fed a calorie dense diet (2007) Int. Dairy J., 17, pp. 1224-1231Hough, G., Sanchez, R., Descriptive analysis and external preference mapping of powdered chocolate milk (1998) Food Qual. Prefer., 9, pp. 197-204Hyvönen, L., Linna, M., Tuorila, H., Dijksterhuis, G., Perception of melting and flavor release of ice cream containing different types and contents of fat (2003) J. Dairy Sci., 86, pp. 1130-1138Isik, U., Boyacioglu, D., Capanoglu, E., Nilufer Erdil, D., Frozen yogurt with added inulin and isomalt (2011) J. Dairy Sci., 94, pp. 1647-1656Kaaki, D., Baghdadi, O.K., Najm, N.E., Olabi, A., Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market (2012) J. Dairy Sci., 95, pp. 521-532Karaca, O.B., Güven, M., Yasar, K., Kaya, S., Kahayoglu, T., The functional, rheological and sensory characteristics of ice creams with various fat replacers (2009) Int. J. Dairy Technol., 62, pp. 93-99King, S.C., Lawler, P.J., Adams, J.K., Effect of aspartame and fat on sweetness perception in yogurt (2000) J. Food Sci., 65, pp. 1056-1059Kuo, L.E., Czarnecka, M., Kitlinska, J.B., Tilan, J.U., Kvetnansky, R., Zukowska, Z., Chronic stress, combined with a high-fat/high-sugar diet, shifts sympathetic signaling toward neuropeptide Y and leads to obesity and the metabolic syndrome (2008) Ann. NY Acad. Sci., 1148, pp. 232-237La Serre, C.B., Ellis, C.L., Lee, J., Hartman, A.L., Rutledge, J.C., Raybould, H.E., Propensity to high-fat diet-induced obesity in rats is associated with changes in the gut microbiota and gut inflammation (2010) Am. J. Physiol., 299, pp. G440-G448Lawlor, J.B., Delahunty, C.M., The sensory profile and consumer preference for ten speciality cheeses (2000) Int. J. Dairy Technol., 53, pp. 28-36Li, Z., Marshall, R., Heymann, H., Fernando, L., Effect of milk fat content on flavor perception of vanilla ice cream (1997) J. Dairy Sci., 80, pp. 3133-3141MacFie, H.J.H., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests (1989) J. Sens. Stud., 4, pp. 129-148Marshall, R.T., Arbuckle, W.S., (1996) The elements of style, , Thomson International Publishing, New York, NYMeilgaard, M., Civille, G.V., Carr, B.T., Descriptive analysis techniques (2007) Sensory Evaluation Techniques, , CRC Press, Boca Raton, FL, Pages 167-168Melo, L.L.M.M., Bolini, H.M.A., Efraim, P., Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates (2009) Food Qual. Prefer., 20, pp. 138-143Moskowitz, H.R., (1983) Product Testing and Sensory Evaluation of Foods, , Food and Nutrition Press, Westport, CTMuse, M.R., Hartel, R.W., Ice cream structural elements that affect melting rate and hardness (2004) J. Dairy Sci., 87, pp. 1-10Ochi, H., Sumi, M., Nakata, I., Saito, H., Uozumi, M., Iwatsuk, K., Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data (2010) J. Dairy Sci., 93, pp. 1794-1806Ohmes, R.L., Marshall, R.T., Heyman, H., Sensory and physical properties of ice creams containing milk fat or fat replacers (1998) J. Dairy Sci., 81, pp. 1222-1228Ozdemir, C., Dagdemir, E., Salih Ozdemir, S., Sagdic, O., The effects of using alternative sweeteners to sucrose on ice cream quality (2008) J. Food Qual., 31, pp. 415-428Pereira, R.B., Bennett, R.J., Luckman, M.S., Instrumental and sensory evaluation of textural attributes in cheese analogs: A correlation study (2005) J. Sens. Stud., 20, pp. 434-453Portmann, M.O., Kilcast, D., Psychophysical characterization of new sweeteners of commercial importance for the EC food industry (1996) Food Chem., 56, pp. 291-302Ritvanen, T., Lllebergm, L., Tupasela, T., Suhonen, U., Eerola, S., Putkonen, T., Peltonen, K., The characterization of the most-liked reduced-fat Havarti-type cheeses (2010) J. Dairy Sci., 93, pp. 5039-5047Roland, A.M., Phillips, L.G., Boor, K.J., Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream (1999) J. Dairy Sci., 82, pp. 2094-2100Ruxton, C.H.S., Gardner, E.J., McNulty, H.M., Is sugar consumption detrimental to health? A review of the evidence: 1995-2006 (2010) Crit. Rev. Food Sci. Nutr., 10, pp. 1-19Saris, W.H.M., Sugars, energy metabolism and body weight control (2003) Am. J. Clin. Nutr., 78, pp. 850S-857SSchrauwen, P., Westerterp, K.R., The role of high-fat diets and physical activity in the regulation of body weight (2000) Br. J. Nutr., 84, pp. 417-427Sofjan, R.P., Hartel, R.W., Effects of overrun on structural and physical characteristics of ice cream (2004) Int. Dairy J., 14, pp. 255-262Soukoulis, C., Lebesi, D., Tzia, C., Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena (2009) Food Chem., 115, pp. 665-671Soukoulis, C., Rontogianni, E., Tzia, C., Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners (2010) J. Food Eng., 100, pp. 634-641Soukoulis, C., Lyroni, E., Tzia, C., Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content (2010) Lebenson. Wiss. Technol., 43, pp. 1351-1358Stampanoni-Koeferli, C.R., Piccinali, P., Sigrist, S., The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream (1996) Food Qual. Prefer., 7, pp. 69-79Stone, H., Sidel, J., Quantitative descriptive analysis (the QDA method) (2004) Sensory Evaluation Practices, , Elsevier Academic Press, San Diego, CA, Pages 215-235Sun-Waterhouse, D., Edmonds, L., Wadhwa, S.S., Wibisono, R., Producing ice cream using a substantial amount of juice from kiwifruit with green, gold and red flesh (2011) Food Res. Int., , http://dx.doi.org/10.1016/j.foodres.2011.05.030Tenenhaus, M., Pagès, J., Ambroisine, L., Guinot, C., PLS methodology to study relationships between hedonic judgments and products characteristics (2005) Food Qual. Prefer., 16, pp. 315-325Tharp, B.W., Forrest, B., Swan, C., Dunning, L., Hilmoe, M., Basic factors affecting ice cream meltdown (1998) Ice Cream: Proc. Int. Symp., Athens, Greece, pp. 54-64. , International Dairy Federation, Brussels, Belgium, W. Buchheim (Ed.)Thompson, K.R., Chambers, D.H., Chambers, E., Sensory characteristics of ice cream produced in the U.S.A. and Italy (2009) J. Sens. Stud., 24, pp. 396-414Wadhwani, R., McMahon, D.J., Color of low fat cheese influences flavor perception and consumer liking (2012) J. Dairy Sci., 95, pp. 2336-2346Weiss, R., Dziura, J., Burgert, T.S., Tamborlane, W.V., Taksali, S.E., Yeckel, C.W., Allen, K., Caprio, S., Obesity and the metabolic syndrome in children and adolescents (2004) N. Engl. J. Med., 350, pp. 2362-237