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| 5. |  | EL-HADRAMI, I.; MICHAUX-FERRIERE, N.; CARRON, M. P.; AUZAC, J. d'. Les polyamines, facteur limitant possible de l'embryogenèse somatique chez l'Hevea brasiliensis. Compte Rendu de l'Academie des Sciences, Paris, Série 3, v. 308, n. 7, p. 205-211, 1989.| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 6. | | VERDEIL, J. L.; HOCHER, V.; HUET, C.; GROSDEMANGE, F.; ESCOUTE, J.; FERRIERE, N.; NICOLE, M. Ultrastructural changes in coconut calli associated with the acquisition of embryogenic competence. Annals of Botany, n. 88, p. 9-18, 2001.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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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
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
20/10/2014 |
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Data da última atualização: |
27/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
CARDOSO, L. de M.; PINHEIRO, S. S.; SILVA, L. L. da; MENEZES, C. B. de; CARVALHO, C. W. P. de; TARDIN, F. D.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. |
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Afiliação: |
CICERO BESERRA DE MENEZES, CNPMS; FLAVIO DESSAUNE TARDIN, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Chemistry, London, v. 172, p. 900-908, 2015. |
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DOI: |
10.1016/j.foodchem.2014.09.117 |
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Idioma: |
Inglês |
|
Conteúdo: |
The content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of toco-chromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7–2962.4lg/100 g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46lg/100 g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and toco-chromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and a-tocopherol equivalent decreased after extrusion (69.1–84.8% and 52.4–85.0%, respectively) but increased after DHCO (106.8–114.7% and 109.9–115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7–37.1%) and DHCO (58.6–79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion. |
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Palavras-Chave: |
Carotenoid stability; Dry heat in a conventional oven; Sorghum bicolor L. |
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Thesagro: |
Carotenoide; Extrusão; Sorghum bicolor; Vitamina E. |
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Thesaurus NAL: |
extrusion; vitamin E. |
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Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02207naa a2200337 a 4500
001 1997656
005 2017-09-27
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2014.09.117$2DOI
100 1 $aCARDOSO, L. de M.
245 $aTocochromanols and carotenoids in sorghum (Sorghum bicolor L.)$bdiversity and stability to the heat treatment.$h[electronic resource]
260 $c2015
520 $aThe content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of toco-chromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7–2962.4lg/100 g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46lg/100 g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and toco-chromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and a-tocopherol equivalent decreased after extrusion (69.1–84.8% and 52.4–85.0%, respectively) but increased after DHCO (106.8–114.7% and 109.9–115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7–37.1%) and DHCO (58.6–79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion.
650 $aextrusion
650 $avitamin E
650 $aCarotenoide
650 $aExtrusão
650 $aSorghum bicolor
650 $aVitamina E
653 $aCarotenoid stability
653 $aDry heat in a conventional oven
653 $aSorghum bicolor L
700 1 $aPINHEIRO, S. S.
700 1 $aSILVA, L. L. da
700 1 $aMENEZES, C. B. de
700 1 $aCARVALHO, C. W. P. de
700 1 $aTARDIN, F. D.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMARTINO, H. S. D.
700 1 $aPINHEIRO-SANT'ANA, H. M.
773 $tFood Chemistry, London$gv. 172, p. 900-908, 2015.
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Embrapa Milho e Sorgo (CNPMS) |
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