| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
31/12/2022 |
|
Data da última atualização: |
12/12/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
SANTOS, T. B. DOS; FREIRE NETO, R. DA S.; COLLANTES, N. F.; CHÁVEZ, D. W. H.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de. |
|
Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; RAIMUNDO DA SILVA FREIRE NETO, UFRRJ; NATHALIA FERREIRA COLLANTES, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
|
Título: |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Journal of Food Process Engineering, v. 46, n. 10, 2023, |
|
DOI: |
https://doi.org/10.1111/jfpe.14251 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
|
Palavras-Chave: |
Isolation; Pearson's correlation. |
|
Thesagro: |
Amido; Genótipo; Milho; Sorgo; Viscosidade. |
|
Thesaurus Nal: |
Food technology; Pastes; Swelling (materials); Viscosity. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 02232naa a2200325 a 4500
001 2150506
005 2023-12-12
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14251$2DOI
100 1 $aSANTOS, T. B. DOS
245 $aExploring starches from varied sorghum genotypes compared to commercial maize starch.$h[electronic resource]
260 $c2023
520 $aSorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation.
650 $aFood technology
650 $aPastes
650 $aSwelling (materials)
650 $aViscosity
650 $aAmido
650 $aGenótipo
650 $aMilho
650 $aSorgo
650 $aViscosidade
653 $aIsolation
653 $aPearson's correlation
700 1 $aFREIRE NETO, R. DA S.
700 1 $aCOLLANTES, N. F.
700 1 $aCHÁVEZ, D. W. H.
700 1 $aQUEIROZ, V. A. V.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering$gv. 46, n. 10, 2023
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Amazônia Oriental. |
|
Data corrente: |
30/03/2021 |
|
Data da última atualização: |
30/03/2021 |
|
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
|
Autoria: |
CRUZ, J. N.; SILVA, A. G. da; COSTA, W. A. da; GURGEL, E. S. C.; CAMPOS, W. E. O.; SILVA, R. C. e; OLIVEIRA, M. E. C.; SOUZA FILHO, A. P. da S.; PEREIRA, D. S.; SILVA, S. G.; ANDREADE, E. H. de A.; OLIVEIRA, M. S. de. |
|
Afiliação: |
JORDDY NEVES CRUZ, MPEG / CPATU; ADRIANE GOMES DA SILVA, CPATU; WANESSA ALMEIDA DA COSTA, GRADUANDA UFPA; ELY SIMONE CAJUEIRO GURGEL, UFRA / MPEG; WILLISON EDUARDO OLIVEIRA CAMPOS, COLABORADOR CPATU; RENAN CAMPOS E SILVA, UFPA; MARCOS ENE CHAVES OLIVEIRA, CPATU; ANTONIO PEDRO DA SILVA SOUZA FILHO, CPATU; DANIEL SANTIAGO PEREIRA, CPATU; SEBASTIÃO GOMES SILVA, MPEG; ELOISA HELENA DE AGUIAR ANDRADE, MPEG; MOZANIEL SANTANA DE OLIVEIRA, MPEG. |
|
Título: |
Volatile compounds, chemical composition and biological activities of Apis mellifera bee propolis. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
In: OLIVEIRA, M. S. de (ed.). Essential Oils: bioactive compounds, new perspectives and applications. [S.l.]: IntechOpen, 2020. |
|
Páginas: |
Chap. 7. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Propolis is a wax-like resin collected by bees from tree shoots and/or other botanical sources that is used as glue to seal cracks or open spaces in the hive. Its color varies from green to brown and reddish, depending on its botanical origin. Among the substances that can be found in propolis, low molecular weight compounds, such as monoterpenes and sesquiterpenes are the most common. Several biological activities are attributed to these classes of substances, such as antifungal, antibacterial, and others. The objective of this work was to evaluate the chemical composition of volatile compounds present in propolis samples and to analyze their correlation with biological activities. |
|
Thesagro: |
Abelha; Abelha Africana; Apis Mellifera; Composição Química; Óleo Essencial; Própolis. |
|
Thesaurus NAL: |
Bioactive compounds; Essential oils. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01805naa a2200361 a 4500
001 2130988
005 2021-03-30
008 2020 bl uuuu u00u1 u #d
100 1 $aCRUZ, J. N.
245 $aVolatile compounds, chemical composition and biological activities of Apis mellifera bee propolis.$h[electronic resource]
260 $c2020
300 $aChap. 7.
520 $aPropolis is a wax-like resin collected by bees from tree shoots and/or other botanical sources that is used as glue to seal cracks or open spaces in the hive. Its color varies from green to brown and reddish, depending on its botanical origin. Among the substances that can be found in propolis, low molecular weight compounds, such as monoterpenes and sesquiterpenes are the most common. Several biological activities are attributed to these classes of substances, such as antifungal, antibacterial, and others. The objective of this work was to evaluate the chemical composition of volatile compounds present in propolis samples and to analyze their correlation with biological activities.
650 $aBioactive compounds
650 $aEssential oils
650 $aAbelha
650 $aAbelha Africana
650 $aApis Mellifera
650 $aComposição Química
650 $aÓleo Essencial
650 $aPrópolis
700 1 $aSILVA, A. G. da
700 1 $aCOSTA, W. A. da
700 1 $aGURGEL, E. S. C.
700 1 $aCAMPOS, W. E. O.
700 1 $aSILVA, R. C. e
700 1 $aOLIVEIRA, M. E. C.
700 1 $aSOUZA FILHO, A. P. da S.
700 1 $aPEREIRA, D. S.
700 1 $aSILVA, S. G.
700 1 $aANDREADE, E. H. de A.
700 1 $aOLIVEIRA, M. S. de
773 $tIn: OLIVEIRA, M. S. de (ed.). Essential Oils: bioactive compounds, new perspectives and applications. [S.l.]: IntechOpen, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
