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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
16/12/2010 |
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Data da última atualização: |
16/03/2023 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
LOPES, P. R. C.; OLIVEIRA, I. V. de M.; OLIVEIRA, J. E. de M.; ASSIS, J. S. de; SILVA, R. R. S. da; CAVALCANTE, I. H. L. |
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Afiliação: |
PAULO ROBERTO COELHO LOPES, CPATSA; INEZ VILAR DE MORAIS OLIVEIRA, Bolsista - FACEPE; JOSE EUDES DE MORAIS OLIVEIRA, CPATSA; JOSTON SIMAO DE ASSIS, CPATSA; RAISSA RACHEL SALUSTRIANO DA SILVA, Mestranda - UFPI; ÍTALO HERBERT LUCENA CAVALCANTE, Professor - CPCE/UFPI. |
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Título: |
Viviful (Prohexadione cálcio) no controle do crescimento da macieira, variedade Condessa, no Vale do Submédio São Francisco. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: SBF, 2010. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Conteúdo: |
O objetivo deste trabalho foi determinar o coeficiente de cultura (Kc) do milho (Zea mays L.) nas condições climáticas do semiárido brasileiro. |
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Palavras-Chave: |
Condessa; Crescimento vegetativo; Cultivo; Macieira; Prohexadione cálcio. |
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Thesagro: |
Maçã; Variedade. |
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Thesaurus Nal: |
Apples. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/24305/1/Paulo.pdf
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Marc: |
LEADER 01037nam a2200277 a 4500
001 1870207
005 2023-03-16
008 2010 bl uuuu u00u1 u #d
100 1 $aLOPES, P. R. C.
245 $aViviful (Prohexadione cálcio) no controle do crescimento da macieira, variedade Condessa, no Vale do Submédio São Francisco.
260 $aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: SBF$c2010
300 $c1 CD-ROM.
520 $aO objetivo deste trabalho foi determinar o coeficiente de cultura (Kc) do milho (Zea mays L.) nas condições climáticas do semiárido brasileiro.
650 $aApples
650 $aMaçã
650 $aVariedade
653 $aCondessa
653 $aCrescimento vegetativo
653 $aCultivo
653 $aMacieira
653 $aProhexadione cálcio
700 1 $aOLIVEIRA, I. V. de M.
700 1 $aOLIVEIRA, J. E. de M.
700 1 $aASSIS, J. S. de
700 1 $aSILVA, R. R. S. da
700 1 $aCAVALCANTE, I. H. L.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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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. |
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Data corrente: |
19/10/2023 |
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Data da última atualização: |
17/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 4 |
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Autoria: |
SANTOS, T. B. DOS; HIDALGO CHÁVEZ, D. W.; SILVA, C. M.; CARVALHO, C. W. P. de. |
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Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; CAROLINE MELLINGER SILVA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, e14478, 2023. |
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DOI: |
https://doi.org/10.1111/jfpe.14478 |
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Idioma: |
Português |
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Notas: |
Early view. Na publicação: Caroline Grassi Mellinger. |
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Conteúdo: |
Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition. MenosAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet w... Mostrar Tudo |
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Palavras-Chave: |
Extrusion cooking; Starch conversion; Whole meal extrudates. |
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Thesaurus NAL: |
Millets. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02486naa a2200229 a 4500
001 2157365
005 2024-01-17
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14478$2DOI
100 1 $aSANTOS, T. B. DOS
245 $aIn vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates.$h[electronic resource]
260 $c2023
500 $aEarly view. Na publicação: Caroline Grassi Mellinger.
520 $aAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition.
650 $aMillets
653 $aExtrusion cooking
653 $aStarch conversion
653 $aWhole meal extrudates
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aSILVA, C. M.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering, e14478, 2023.
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