Deborah Helena Markowicz Bastos

• Abstract

  Vitamins are organic substances necessary for maintaining the body's metabolic functions. These substances, though essential for metabolism, are not synthesized by the body and therefore need to be obtained through the diet. As a result of changes in dietary patterns of the population, vitamin supplements and fortified foods are becoming important sources of vitamins. Information labels o…

  Antioxidant vitamins in suplements: determination and label evaluation, AP.R

• Abstract

  Maillard Reaction (MR) occurs between the free amino group of amino acids or other molecules and the carbonyl group of reducing sugars as glucose and fructose. This reaction strongly contributes to the formation of specific flavors and color in cooked foods that are the main determinants of the consumer´s choice. MR is also known as glycation and, in vivo, forms the advanced glycation end…

  Maillard reaction products and acrylamide formation in bovine meat cooked by different techniques, AP.R

• Abstract

  Biodiversity indicators, including the development of tools for both food composition and consumption evaluation is a novel field of investigation in which FAO has been involved. Biodiversity indicators is a new concept, as are the political and social actions aiming the sustainable production of food, the valorization of regional products and the diet diversity. Monitoring such indicato…

  Nutrition indicators for biodiversity: food composition and food consumption, AV.EXT

(Only some records are available in English at this moment)

• Abstract

  The concept of biodiversity for food and agriculture includes a set of components such as varieties of food, at the level of genetic resources and management systems used in culturally diverse populations. According to the FAO (Food and Agriculture Organization of the United Nations), study and understand the biodiversity is essential to ensure food security and sustainable development, e…

  Evaluation of diversity of fruits and fruit vegetables marketed in São Paulo: nutritional composition of macro and micronutrients, BP.MS

• Abstract

  The use of the few species of global agriculture system has contributed to a simplified diet with negative repercussions on the health and well-being of populations. Brazil is the country with the highest biodiversity in the world, occupying 15 to 20% of species on Earth, but the Brazilian agriculture takes very little of that wealth to tackle food insecurity. Therefore, it is essential t…

  BIODIVERSITY AND COMPOSITION OF FOODS: DATA NATIVE FOOD NUTRITION FRUIT USED UNDER-THE BRAZILIAN FLORA, BP.MS

• Abstract

  Maillard reaction (MR) is nonenzymatic browning that occurs in foods and living organisms between the carbonyl group of reducing sugars and amino group of proteins. The reaction forms compounds that are responsible for the transformations of flavor, color, taste, and texture of foods submitted to thermic processing. These transformations are determinants for consumer choice. However, harm…

  Fluorescent compounds and Maillard Reaction in home cooked bovine meat, BP.IC

(Only some records are available in English at this moment)

• Abstract

  The "carbonyl paradox" tells us that carbonyls are both necessary for flavor enhancement in foods and biological reactions, but can also lead to toxic compounds in foods and biological systems. There is an intimate interplay between oxidative and carbonyl reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems. Efforts t…

  Inhibiting formation of Maillard reaction intermediates and fractional glycation end products of yerba-maté bioactive compounds (Ilex paraguariensis), BE.PQ