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Registro Completo |
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Biblioteca(s): |
Embrapa Cocais. |
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Data corrente: |
27/01/2014 |
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Data da última atualização: |
27/01/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
D'ALBUQUERQUE JUNIOR, B. S.; GOMES, E. R.; SOUSA, V. F. de; SOUSA, A. de P. |
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Afiliação: |
BOANERGES SIQUEIRA D'ALBUQUERQUE JUNIOR, UESPI; EDILSON RAMOS GOMES, UNESP; VALDEMICIO FERREIRA DE SOUSA, CPACP; ANTONIO DE PÁDUA SOUSA, UNESP. |
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Título: |
Necessidade hídricas e lâminas de irrigação da bananeira CV.FHIA-18 na região semiárida do Piauí. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Irriga, Botucatu, SP, v.18, n.4, p.756-767, out./dez.2013. |
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Páginas: |
12 p. |
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Idioma: |
Português |
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Palavras-Chave: |
Bananeira; Cultivo; Musa acuminata L; Necessidades hídricas. |
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Thesagro: |
Banana; Produtividade. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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Marc: |
LEADER 00696naa a2200229 a 4500
001 1977501
005 2014-01-27
008 2013 bl uuuu u00u1 u #d
100 1 $aD'ALBUQUERQUE JUNIOR, B. S.
245 $aNecessidade hídricas e lâminas de irrigação da bananeira CV.FHIA-18 na região semiárida do Piauí.$h[electronic resource]
260 $c2013
300 $a12 p.
650 $aBanana
650 $aProdutividade
653 $aBananeira
653 $aCultivo
653 $aMusa acuminata L
653 $aNecessidades hídricas
700 1 $aGOMES, E. R.
700 1 $aSOUSA, V. F. de
700 1 $aSOUSA, A. de P.
773 $tIrriga, Botucatu, SP$gv.18, n.4, p.756-767, out./dez.2013.
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Registro original: |
Embrapa Cocais (CPACP) |
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Registro |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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Data corrente: |
24/04/2017 |
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Data da última atualização: |
24/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
ZORTÉA-GUIDOLIN, M. E. B.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; DEMIATE, I. M.; SCHEER, A. P. |
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Afiliação: |
Manoela Estefânea Boff Zortéa-Guidolin, UFPR; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Ivo Mottin Demiate, Universidade Estadual de Ponta Grossa; Agnes Paula Scheer, UFPR. |
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Título: |
Influence of extrusion cooking on in vitro digestibility, physical and sensory properties of brazilian pine seeds flour (Araucaria Angustifolia). |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Food Science, v. 82, n. 4, p. 977-984, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian pine seeds (pinhão) are gluten-free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for preparing extrudates of pinh?ao as a food product, which can be easily digested and is ready for human consumption. Brazilian pine seeds flour was processed in a single-screw extruder following a central composite rotatable design. Three factors (independent parameters) were considered: moisture content (14 to 22 g/100 g), screw speed (100 to 250 rpm), and temperature in the 3rd heating zone (120 to 200 °C). The structural characteristics, in vitro digestibility and sensory acceptance were also evaluated. The resistant starch contents is almost reduced to zero after extrusion cooking while the slowly digestible starch content is increased. An increase in moisture positively affected the hardness and the luminosity (L∗), although it negatively affected the volumetric expansion index, crispness, and color parameters (a∗, b∗, and E). The experimental conditions of this study allowed the production of expanded extrudates from Brazilian pine seeds with good expansion, texture properties, and acceptance qualities. Thus, extrusion cooking was found to be a potential method for the industrialization of Brazilian pine seeds as a food product. |
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Palavras-Chave: |
Crispness; Extrusion cooking. |
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Thesagro: |
Araucaria angustifolia; Digestibilidade in vitro; Espécie nativa; Extrusão; Pinhão. |
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Thesaurus NAL: |
In vitro digestibility; snacks. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02309naa a2200277 a 4500
001 2068872
005 2017-04-24
008 2017 bl uuuu u00u1 u #d
100 1 $aZORTÉA-GUIDOLIN, M. E. B.
245 $aInfluence of extrusion cooking on in vitro digestibility, physical and sensory properties of brazilian pine seeds flour (Araucaria Angustifolia).$h[electronic resource]
260 $c2017
520 $aBrazilian pine seeds (pinhão) are gluten-free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for preparing extrudates of pinh?ao as a food product, which can be easily digested and is ready for human consumption. Brazilian pine seeds flour was processed in a single-screw extruder following a central composite rotatable design. Three factors (independent parameters) were considered: moisture content (14 to 22 g/100 g), screw speed (100 to 250 rpm), and temperature in the 3rd heating zone (120 to 200 °C). The structural characteristics, in vitro digestibility and sensory acceptance were also evaluated. The resistant starch contents is almost reduced to zero after extrusion cooking while the slowly digestible starch content is increased. An increase in moisture positively affected the hardness and the luminosity (L∗), although it negatively affected the volumetric expansion index, crispness, and color parameters (a∗, b∗, and E). The experimental conditions of this study allowed the production of expanded extrudates from Brazilian pine seeds with good expansion, texture properties, and acceptance qualities. Thus, extrusion cooking was found to be a potential method for the industrialization of Brazilian pine seeds as a food product.
650 $aIn vitro digestibility
650 $asnacks
650 $aAraucaria angustifolia
650 $aDigestibilidade in vitro
650 $aEspécie nativa
650 $aExtrusão
650 $aPinhão
653 $aCrispness
653 $aExtrusion cooking
700 1 $aCARVALHO, C. W. P. de
700 1 $aGODOY, R. C. B. de
700 1 $aDEMIATE, I. M.
700 1 $aSCHEER, A. P.
773 $tJournal of Food Science$gv. 82, n. 4, p. 977-984, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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