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Registro Completo |
Biblioteca(s): |
Embrapa Meio Ambiente. |
Data corrente: |
15/09/2015 |
Data da última atualização: |
22/04/2022 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
RODRIGUES, G. S.; ANTUNES, L. R. |
Afiliação: |
GERALDO STACHETTI RODRIGUES, CNPMA; LUCIANA ROCHA ANTUNES, Bolsista CNPq. |
Título: |
Avaliação de Impactos Ambientais para Gestão da APA da Barra do Rio Mamanguape (PB). |
Ano de publicação: |
2005 |
Fonte/Imprenta: |
In: RODRIGUES, G. S.; BUSCHINELLI, C. C. de A.; RODRIGUES, I. A.; NEVES, M. C. M. Avaliação de impactos ambientais para gestão da APA da Barra do Rio Mamanguape-PB. Jaguariúna, SP: Embrapa Meio Ambiente, 2005. p. 1-10. |
Idioma: |
Português |
Thesagro: |
Desenvolvimento sustentável; Impacto Ambiental. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/129600/1/2005PL-029.pdf
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Marc: |
LEADER 00652naa a2200145 a 4500 001 2023900 005 2022-04-22 008 2005 bl uuuu u00u1 u #d 100 1 $aRODRIGUES, G. S. 245 $aAvaliação de Impactos Ambientais para Gestão da APA da Barra do Rio Mamanguape (PB).$h[electronic resource] 260 $c2005 650 $aDesenvolvimento sustentável 650 $aImpacto Ambiental 700 1 $aANTUNES, L. R. 773 $tIn: RODRIGUES, G. S.; BUSCHINELLI, C. C. de A.; RODRIGUES, I. A.; NEVES, M. C. M. Avaliação de impactos ambientais para gestão da APA da Barra do Rio Mamanguape-PB. Jaguariúna, SP: Embrapa Meio Ambiente, 2005. p. 1-10.
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Embrapa Meio Ambiente (CNPMA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
13/06/2023 |
Data da última atualização: |
13/06/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
MAGALHÃES, T. L. S.; SILVA, B. P. DA; GRANCIERI, M.; LÚCIO, H. G.; TOLEDO, R. C. L.; BARRA, R. R. S.; CARVALHO, C. W. P. de; MARTINO, H. S. D. |
Afiliação: |
THAUANA LORENA SILVA MAGALHÃES, UFV; BÁRBARA PEREIRA DA SILVA, UFV; MARIANA GRANCIERI, UFV; HAIRA GUEDES LÚCIO, UFV; RENATA CELI LOPES TOLEDO, UFV; ROBERTA RIBEIRO SILVA BARRA, UNIFAL-MG; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HÉRCIA STAMPINI DUARTE MARTINO, UFPI. |
Título: |
Germinated and non-germinated cooked whole millet (Pennisetum glaucum (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health in vivo. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food & Function, 2023. |
DOI: |
0.1039/d2fo02915d |
Idioma: |
Inglês |
Notas: |
paper. |
Conteúdo: |
Millet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour (Pennisetum glaucum (L.) R. Br.) on protein quality, biochemical profile and intestinal health in vivo. Thirty-two male Wistar rats (21 days old) were separated into four groups, which received a casein control diet (CC; n = 8), a free protein diet (aproteic; n = 8) and two treatment diets: non-germinated millet (NM; n = 8) and germinated millet (GM; n = 8) for 29 days. The whole millet flours presented an adequate essential amino acid profile, except for lysine. The GM group presented a higher protein efficiency ratio and net protein ratio compared to the NM group. Weight gain, Lee index, and food efficiency ratio were lower in the treatment groups, compared to the control group. The GM group had lower plasma glucose, uric acid, cholesterol, and faecal pH compared to the other groups. The treatment groups presented lower triglyceride levels, higher levels of acetic and propionic acids, a larger thickness and depth of the colonic crypts, and a higher expression of PepT1 genes than the CC group. In conclusion, the millet flours demonstrated potential for controlling controlling the lipid profile and biometric measurements. Additionally, the whole germinated millet flour provided better protein quality and improved intestinal morphology and functionality. These results indicate that the consumption of millet could be increased in human food, and considering its potential health benefits, it could be an alternative for dietary diversification, and germination is a good processing option. MenosMillet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour (Pennisetum glaucum (L.) R. Br.) on protein quality, biochemical profile and intestinal health in vivo. Thirty-two male Wistar rats (21 days old) were separated into four groups, which received a casein control diet (CC; n = 8), a free protein diet (aproteic; n = 8) and two treatment diets: non-germinated millet (NM; n = 8) and germinated millet (GM; n = 8) for 29 days. The whole millet flours presented an adequate essential amino acid profile, except for lysine. The GM group presented a higher protein efficiency ratio and net protein ratio compared to the NM group. Weight gain, Lee index, and food efficiency ratio were lower in the treatment groups, compared to the control group. The GM group had lower plasma glucose, uric acid, cholesterol, and faecal pH compared to the other groups. The treatment groups presented lower triglyceride levels, higher levels of acetic and propionic acids, a larger thickness and depth of the colonic crypts, and a higher expression of PepT1 genes than the CC group. In conclusion, the millet flours demonstrated potential for controlling controlling the lipid profile and biometric measurements. Additionally, the whole germinated millet flour provided better protein quality and improved intestinal morphology a... Mostrar Tudo |
Palavras-Chave: |
Composto bioactivo; Farinha integral; Propriedade funcional. |
Thesagro: |
Cereal; Farinha; Fibra Vegetal; Germinação; Lipídio; Milheto; Processamento; Proteína; Saúde; Tecnologia de Alimento. |
Thesaurus NAL: |
Bioactive compounds; Cereal proteins; Dietary fiber; Food technology; Functional foods; Functional properties; Lipids; Millet flour. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03135naa a2200481 a 4500 001 2154402 005 2023-06-13 008 2023 bl uuuu u00u1 u #d 024 7 $a0.1039/d2fo02915d$2DOI 100 1 $aMAGALHÃES, T. L. S. 245 $aGerminated and non-germinated cooked whole millet (Pennisetum glaucum (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health in vivo.$h[electronic resource] 260 $c2023 500 $apaper. 520 $aMillet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour (Pennisetum glaucum (L.) R. Br.) on protein quality, biochemical profile and intestinal health in vivo. Thirty-two male Wistar rats (21 days old) were separated into four groups, which received a casein control diet (CC; n = 8), a free protein diet (aproteic; n = 8) and two treatment diets: non-germinated millet (NM; n = 8) and germinated millet (GM; n = 8) for 29 days. The whole millet flours presented an adequate essential amino acid profile, except for lysine. The GM group presented a higher protein efficiency ratio and net protein ratio compared to the NM group. Weight gain, Lee index, and food efficiency ratio were lower in the treatment groups, compared to the control group. The GM group had lower plasma glucose, uric acid, cholesterol, and faecal pH compared to the other groups. The treatment groups presented lower triglyceride levels, higher levels of acetic and propionic acids, a larger thickness and depth of the colonic crypts, and a higher expression of PepT1 genes than the CC group. In conclusion, the millet flours demonstrated potential for controlling controlling the lipid profile and biometric measurements. Additionally, the whole germinated millet flour provided better protein quality and improved intestinal morphology and functionality. These results indicate that the consumption of millet could be increased in human food, and considering its potential health benefits, it could be an alternative for dietary diversification, and germination is a good processing option. 650 $aBioactive compounds 650 $aCereal proteins 650 $aDietary fiber 650 $aFood technology 650 $aFunctional foods 650 $aFunctional properties 650 $aLipids 650 $aMillet flour 650 $aCereal 650 $aFarinha 650 $aFibra Vegetal 650 $aGerminação 650 $aLipídio 650 $aMilheto 650 $aProcessamento 650 $aProteína 650 $aSaúde 650 $aTecnologia de Alimento 653 $aComposto bioactivo 653 $aFarinha integral 653 $aPropriedade funcional 700 1 $aSILVA, B. P. DA 700 1 $aGRANCIERI, M. 700 1 $aLÚCIO, H. G. 700 1 $aTOLEDO, R. C. L. 700 1 $aBARRA, R. R. S. 700 1 $aCARVALHO, C. W. P. de 700 1 $aMARTINO, H. S. D. 773 $tFood & Function, 2023.
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