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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/08/2022 |
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Data da última atualização: |
13/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, M. E. A. S.; COIMBRA, P. P. S.; GALDEANO, M. C.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
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Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIRIO; PEDRO PAULO SALDANHA COIMBRA, UNIRIO; MELICIA CINTIA GALDEANO, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
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Título: |
How does germinated rice impact starch structure, products and nutrionalevidences? ? A review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Trends in Food Science & Technology, v. 122, p. 13–23, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
Background: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes. MenosBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good s... Mostrar Tudo |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02095naa a2200181 a 4500
001 2145543
005 2022-10-13
008 2022 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, M. E. A. S.
245 $aHow does germinated rice impact starch structure, products and nutrionalevidences? ? A review.$h[electronic resource]
260 $c2022
520 $aBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes.
650 $aFood technology
700 1 $aCOIMBRA, P. P. S.
700 1 $aGALDEANO, M. C.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTAKEITI, C. Y.
773 $tTrends in Food Science & Technology$gv. 122, p. 13–23, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 86 | |
| 8. |  | COSTA, G. N. S.; TONON, R. V.; GALDEANO, M. C.; ALMEIDA, E. L.; FREITAS, S. P. Caracterização físico-química da semente de uva desengordurada com etanol visando seu aproveitamento integral. Higiene Alimentar, v. 31, n. 266/267, mar./abr. 2017. p. 1371-1375 Trabalho apresentado no VIII Congresso Latino-Americano e XIV Congresso Brasileiro de Higienistas de Alimentos, VI Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2017, Fortaleza. Água, biodiversidade e segurança...| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 9. | | COSTA, G. N. S.; TONON, R. V.; SILVA, C. M.; GALDEANO, M. C.; ALMEIDA, E. L. Extração aquosa de semente de uva desengordurada para obtenção de extratos ricos em açúcares e compostos bioativos. In: Revista Higiene Alimentar, v. 31, n. 266-267, mar./abr. 2017. VIII Congresso Latino-Americano e XIV Congresso Brasileiro de Higienistas de Alimentos, VI Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2017, Fortaleza. Água, biodiversidade e segurança alimentar: desafios para uma alimentação sustentável. Fortaleza, 2017. p. 4324-4328| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | MATTOS, M. da C.; GALDEANO, M. C.; CARVALHO, C. W. P. de; NOGUEIRA, L. C. Desenvolvimento de barra de cereal isenta de glúten, à base de sorgo, com reduzido teor de açúcar e enriquecida com inulina. In: CONGRESSO INTERNACIONAL DE NUTRIÇÃO ESPECIALIZADA & EXPO SEM GLÚTEN, 5., 2016, Rio de Janeiro. Anais...Rio de Janeiro: CBAN-Centro Brasileiro de Apoio Nutricional, 2016. p. 23| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | GUEDES, A. M. M.; ANTONIASSI, R.; GALDEANO, M. C.; GRIMALDI, R.; WILHELM, A. E. Propriedades físicas del aceite de pequi interesterificado. In: WORLD CONGRESS ON OILS & FATS AND ISF LECTURESRIP SERIES 31.; CONGRESSO LATINOAMERICANO DE GRASAS Y ACEITES, 16., 2015, Rosario. Evolución, inovacion y desafíos hacia un futuro sustentable: Proceedings... . Rosario: AGA World Congress, 2015. 1 p. Poster 221. Organização: The International Society for Fat Research, Asociación Argentina de Grasas y Aceites, Latin American - American Oil Chemists' Society.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | GALDEANO, M. C.; CARVALHO, C. W. P. de; MOULIN, M. de O. (dir.). Processo por extrusão úmida. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2022. 1 video (9 min.), mp4, son., color. Organização: Melicia Cintia Galdeano e Carlos Wanderlei Piler de Carvalho; coordenação: Melicia Cintia Galdeano e Carlos Wanderlei Piler de Carvalho; locução: Melicia Cintia Galdeano e Carlos Wanderlei Piler de Carvalho. Editor: Marcos de...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | GUEDES, A. M. M.; ANTONIASSI, R.; GALDEANO, M. C.; GRIMALDI, R.; WILHELM, A. E. Interesterificación del aceite de pequi. In: WORLD CONGRESS ON OILS & FATS AND ISF LECTURESRIP SERIES 31.; CONGRESSO LATINOAMERICANO DE GRASAS Y ACEITES, 16., 2015, Rosario. Evolución, inovacion y desafíos hacia un futuro sustentable: Proceedings... Rosario: AGA World Congress, 2015. 1 p. Poster 222. Organização: The International Society for Fat Research, Asociación Argentina de Grasas y Aceites, Latin American - American Oil Chemists' Society. Título em inglês: Interesterification of pequi oil.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 86 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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