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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
26/10/2011 |
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Data da última atualização: |
28/08/2012 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
LOZANO, L. M. dos S.; TAVARES, L. B. B.; BACHMANN, V.; NUNES, H. C. A.; HELM, C. V. |
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Afiliação: |
LÍVIA MARIA DOS SANTOS LOZANO, Bolsista PIP e FURB; LORENA BENATHAR BALLOD TAVARES, FURB; VANESSA BACHMANN, Mestranda em Engenharia Ambiental; HAYSSA CAROLINI ALAMAR NUNES, Bolsista Embrapa; CRISTIANE VIEIRA HELM, CNPF. |
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Título: |
Influência do tamanho do inóculo na produção de enzimas hidrolíticas pelo fungo Tyromyces pulcherrimus. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Dynamis Revista Tecno-Científica, Blumenau, v. 17, n. 1, p. 61-62, 2011. Edição dos resumos da 5ª Mostra Integrada de Ensino, Pesquisa e Extensão, Blumenau, 2011. |
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Idioma: |
Português |
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Palavras-Chave: |
Enzima hidrolítica; Tyromyces pulcherrimus. |
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Thesagro: |
Fungo. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/44698/1/influencia-do-tamanho-do-inoculo.pdf
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Marc: |
LEADER 00710nam a2200181 a 4500
001 1904149
005 2012-08-28
008 2011 bl uuuu u00u1 u #d
100 1 $aLOZANO, L. M. dos S.
245 $aInfluência do tamanho do inóculo na produção de enzimas hidrolíticas pelo fungo Tyromyces pulcherrimus.$h[electronic resource]
260 $aDynamis Revista Tecno-Científica, Blumenau, v. 17, n. 1, p. 61-62, 2011. Edição dos resumos da 5ª Mostra Integrada de Ensino, Pesquisa e Extensão, Blumenau$c2011
650 $aFungo
653 $aEnzima hidrolítica
653 $aTyromyces pulcherrimus
700 1 $aTAVARES, L. B. B.
700 1 $aBACHMANN, V.
700 1 $aNUNES, H. C. A.
700 1 $aHELM, C. V.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/08/2012 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
CARVALHO, L. M. J.; CORRÊA, M. M.; PEREIRA, E. J.; NUTTI, M. R.; CARVALHO, J. L. V.; RIBEIRO, E. M. G.; FREITAS, S. C. |
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Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
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Título: |
Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15618. |
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DOI: |
10.3402/fnr.v56i0.15618 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. |
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Palavras-Chave: |
Análise de alimentos; Composição alimentar; Deficiências minerais; Métodos de cozimento; Micronutrientes. |
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Thesagro: |
Feijão; Leguminosa. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63992/1/2012-034.pdf
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Marc: |
LEADER 02270naa a2200289 a 4500
001 1931449
005 2016-02-22
008 2012 bl uuuu u00u1 u #d
024 7 $a10.3402/fnr.v56i0.15618$2DOI
100 1 $aCARVALHO, L. M. J.
245 $aIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
260 $c2012
520 $aBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.
650 $aFeijão
650 $aLeguminosa
653 $aAnálise de alimentos
653 $aComposição alimentar
653 $aDeficiências minerais
653 $aMétodos de cozimento
653 $aMicronutrientes
700 1 $aCORRÊA, M. M.
700 1 $aPEREIRA, E. J.
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V.
700 1 $aRIBEIRO, E. M. G.
700 1 $aFREITAS, S. C.
773 $tFood & Nutrition Research$gv. 56, 2012. 15618.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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