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Bread and meat for the future

Grant number: 11/51555-7
Support type:Regular Research Grants
Duration: February 01, 2012 - August 31, 2015
Field of knowledge:Physical Sciences and Mathematics - Chemistry
Cooperation agreement: Innovation Fund Denmark
Principal Investigator:Daniel Rodrigues Cardoso
Grantee:Daniel Rodrigues Cardoso
Principal investigator abroad: Leif Horsfelt Skibsted
Institution abroad: University of Copenhagen, Denmark
Home Institution: Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil

Abstract

Food security will increasingly depend on plant production in a world with an ever increasing population. Still the increasing wealth will also result in an increasing demand for meat worldwide. Brazil will play a leading role in both plant food and meat production for the world. Danish/Brazilian collaborative research should provide robust solutions for important future challenges combining the strong Danish scientific tradition and the potential of Brazil as an important world supplier of safe, palatable and nutritious food with acceptable shelf life produced in an environmentally friendly way. The proposed research, which is based on established research collaboration, will indicate directions for the use of flour from cassava, an important starch crop in Brazil for bread production, utilizing enzyme technology, a Danish stronghold, with the goal of compensating for the future shortage of wheat for baking. Meat, important for mineral and protein nutrition, but increasingly being recognized as a health risk as a promoter of colorectal cancer, will be modified through feeding of cattle towards higher oxidative stability using plants rich in antioxidants selected from the diverse Brazilian flora combining omic techniques with free radical kinetic studies. Based on the traditional Brazilian salted meat, carne seca, a scientific understanding of maturation of traditionally dry-cured meat products will form the basis of new processing technologies for non-nitrite meat-curing for more healthy cured meats. The three research themes thus provide solutions related to the increasing food demand, production of more healthy beef, and production of safer, high-valued processed meats. (AU)

Articles published in Agência FAPESP about the research grant
Cassava flour can be a partial substitute for wheat flour in bread 
Cattle feed enriched with yerba mate improves meat quality 

Scientific publications (26)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat. Journal of the Brazilian Chemical Society, v. 29, n. 11, p. -, Nov. 2018.
CERIBELI, CAROLINE; DE ZAWADZKI, ANDRESSA; RACANICCI, ALINE M. C.; COLNAGO, LUIZ A.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R. Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat. Journal of the Brazilian Chemical Society, v. 29, n. 11, p. 2266-2277, NOV 2018. Web of Science Citations: 0.
SANTOS, WILLY G.; MATTIUCCI, FERNANDO; RIBEIRO, SIDNEY J. L. Polymerization Rate Modulated by Tetraarylborate Anion Structure: Direct Correlation of Hammett Substituent Constant with Polymerization Kinetics of 2-Hydroxyethyl Methacrylate. MACROMOLECULES, v. 51, n. 20, p. 7905-7913, OCT 23 2018. Web of Science Citations: 0.
ZAWADZKI, A.; ALLOO, C.; GROSSI, A. B.; DO NASCIMENTO, E. S. P.; ALMEIDA, L. C.; BOGUSZ JUNIOR, S.; SKIBSTED, L. H.; CARDOSO, D. R. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, v. 105, p. 210-220, MAR 2018. Web of Science Citations: 1.
DE ZAWADZKI, ANDRESSA; ARRIVETTI, LEANDRO O. R.; VIDAL, MARLLIA P.; CATAI, JONATAN R.; NASSU, RENATA T.; TULLIO, RYMER R.; BERNDT, ALEXANDRE; OLIVEIRA, CLAYTON R.; FERREIRA, ANTONIO G.; NEVES-JUNIOR, LUIZ F.; COLNAGO, LUIZ A.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R. Mate extract as feed additive for improvement of beef quality. Food Research International, v. 99, n. 1, p. 336-347, SEP 2017. Web of Science Citations: 6.
DE ZAWADZKI, ANDRESSA; CARDOSO, DANIEL R.; SKIBSTED, LEIF H. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC ADVANCES, v. 7, n. 29, p. 17824-17831, 2017. Web of Science Citations: 2.
PAGANELLI, MARCELLA O.; GROSSI, ALBERTO B.; DORES-SILVA, PAULO R.; BORGES, JULIO C.; CARDOSO, DANIEL R.; SKIBSTED, LEIF H. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, NOV 1 2016. Web of Science Citations: 7.
DE GOBBA, CRISTIAN; OLSEN, KARSTEN; SKIBSTED, LEIF H. Components of wheat flour as activator of commercial enzymes for bread improvement. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 10, p. 1647-1654, OCT 2016. Web of Science Citations: 6.
SCURACHIO, R. S.; MATTIUCCI, F.; SANTOS, W. G.; SKIBSTED, L. H.; CARDOSO, D. R. Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, v. 163, p. 277-283, OCT 2016. Web of Science Citations: 3.
SERVENTI, LUCA; SKIBSTED, LEIF H.; KIDMOSE, ULLA. Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 10, p. 1663-1672, OCT 2016. Web of Science Citations: 1.
SERVENTI, LUCA; JENSEN, SIDSEL; SKIBSTED, LEIF H.; KIDMOSE, ULLA. Addition of enzymes to improve sensory quality of composite wheat-cassava bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 8, p. 1245-1252, AUG 2016. Web of Science Citations: 4.
SANTOS, WILLY G.; PINA, JOAO; BURROWS, HUGH D.; FORBES, MALCOLM D. E.; CARDOSO, DANIEL R. New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds. PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES, v. 15, n. 9, p. 1124-1137, 2016. Web of Science Citations: 4.
DE ALMEIDA, NATALIA E. C.; DE AGUIAR, INARA; CARDOSO, DANIEL R. Mechanism of Hop-Derived Terpenes Oxidation in Beer. Journal of the Brazilian Chemical Society, v. 26, n. 11, p. 2362-2368, NOV 2015. Web of Science Citations: 3.
SCURACHIO, REGINA S.; SANTOS, WILLY G.; DO NASCIMENTO, EDUARDO S. P.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R. Isomerization of Cholecalciferol through Energy Transfer as a Protective Mechanism Against Flavin-Sensitized Photooxidation. Journal of Agricultural and Food Chemistry, v. 63, n. 18, p. 4629-4637, MAY 13 2015. Web of Science Citations: 1.
JENSEN, SIDSEL; SKIBSTED, LEIF H.; KIDMOSE, ULLA; THYBO, ANETTE K. Addition of cassava flours in bread-making: Sensory and textural evaluation. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 60, n. 1, p. 292-299, JAN 2015. Web of Science Citations: 20.
DE ALMEIDA, NATALIA E. C.; DE AGUIAR, INARA; DE ZAWADZKI, ANDRESSA; CARDOSO, DANIEL R. Kinetics and Thermodynamics of 1-Hydroxyethyl Radical Reaction with Unsaturated Lipids and Prenylflavonoids. Journal of Physical Chemistry B, v. 118, n. 49, p. 14278-14287, DEC 11 2014. Web of Science Citations: 7.
SANTOS, WILLY G.; CARDOSO, DANIEL R.; ARRIVETTI, LEANDRO DE O. R.; SCHMITT, CARLA C.; NEUMANN, MIGUEL G. DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenyldiboroxane. JOURNAL OF ORGANOMETALLIC CHEMISTRY, v. 755, p. 125-133, APR 1 2014. Web of Science Citations: 2.
LIBARDI, SILVIA H.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R. Oxidation of Carbon Monoxide by Perferrylmyoglobin. Journal of Agricultural and Food Chemistry, v. 62, n. 8, p. 1950-1955, FEB 26 2014. Web of Science Citations: 2.
GROSSI, ALBERTO B.; DO NASCIMENTO, EDUARDO S. P.; CARDOSO, DANIEL R.; SKIBSTED, LEIF H. Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation. Food Research International, v. 56, p. 252-259, FEB 2014. Web of Science Citations: 20.
LIBARDI, S. H.; PINDSTRUP, H.; AMIGO, J. M.; CARDOSO, D. R.; SKIBSTED, L. H. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC ADVANCES, v. 4, n. 105, p. 60953-60958, 2014. Web of Science Citations: 6.
DE ALMEIDA, NATALIA E. C.; LUND, MARIANNE N.; ANDERSEN, MOGENS L.; CARDOSO, DANIEL R. Beer Thiol-Containing Compounds and Redox Stability: Kinetic Study of 1-Hydroxyethyl Radical Scavenging Ability. Journal of Agricultural and Food Chemistry, v. 61, n. 39, p. 9444-9452, OCT 2 2013. Web of Science Citations: 14.
ARRIVETTI, LEANDRO DE O. R.; SCURACHIO, REGINA S.; SANTOS, WILLY G.; PAPA, THIAGO B. R.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R. Photooxidation of Other B-Vitamins as Sensitized by Riboflavin. Journal of Agricultural and Food Chemistry, v. 61, n. 31, p. 7615-7620, AUG 7 2013. Web of Science Citations: 4.
LIBARDI, SILVIA H.; PINDSTRUP, HELENE; CARDOSO, DANIEL R.; SKIBSTED, LEIF H. Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening. Journal of Agricultural and Food Chemistry, v. 61, n. 11, p. 2883-2888, MAR 20 2013. Web of Science Citations: 14.
CARDOSO, DANIEL R.; SCURACHIO, REGINA S.; SANTOS, WILLY G.; HOMEM-DE-MELLO, PAULA; SKIBSTED, LEIF H. Riboflavin-Photosensitized Oxidation Is Enhanced by Conjugation in Unsaturated Lipids. Journal of Agricultural and Food Chemistry, v. 61, n. 9, p. 2268-2275, MAR 6 2013. Web of Science Citations: 11.
DE ALMEIDA, NATALIA E. C.; DO NASCIMENTO, EDUARDO S. P.; CARDOSO, DANIEL R. On the Reaction of Lupulones, Hops beta-Acids, with 1-Hydroxyethyl Radical. Journal of Agricultural and Food Chemistry, v. 60, n. 42, p. 10649-10656, OCT 24 2012. Web of Science Citations: 9.
CARDOSO, DANIEL R.; LIBARDI, SILVIA H.; SKIBSTED, LEIF H. Riboflavin as a photosensitizer. Effects on human health and food quality. FOOD & FUNCTION, v. 3, n. 5, p. 487-502, MAY 2012. Web of Science Citations: 68.

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