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Registro Completo |
Biblioteca(s): |
Embrapa Algodão. |
Data corrente: |
05/01/2012 |
Data da última atualização: |
05/01/2012 |
Autoria: |
LUQUES, A. P. P. G.; FURLANI JUNIOR, E.; SILVA, I. C. da; SANTOS, D. M. A. dos; ROSA, C. E.; VIEIRA, H. S. da S.; FERRARI, S.; FERRARI, J. V.; MELLO, T. F.; QUEIROZ, A. C. P. de; ROSETTO, J. E. |
Afiliação: |
ANA PAULA PORTUGAL GOUVÊA LUQUES; ENES FURLANI JUNIOR; IGOR CABREIRA DA SILVA; DANILO MARCELO AIRES DOS SANTOS; CARLOS EDUARDO ROSA; HALLISON SODRÉ DA SILVA VIEIRA; SAMUEL FERRARI; JOÃO VITOR FERRARI; TAYENE FRANCO MELLO; ANNA CAROLINE PELAIS DE QUEIROZ; JOÃO ÉDINO ROSETTO. |
Título: |
Intensidade luminosa em função da aplicação de regulador de crescimento e diferentes configurações de semeadura. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
CONGRESSO BRASILEIRO DE ALGODÃO, 8.; COTTON EXPO, 1., 2011, São Paulo. Evolução da cadeia para construção de um setor forte: Anais. Campina Grande, PB: Embrapa Algodão, 2011. |
Páginas: |
p.1041-1044 |
Idioma: |
Português |
Palavras-Chave: |
ADENSAMENTO; CLORETO DE MEPIQUAT; GOSSYPIUM HISUTUM. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/51767/1/FIT-079Poster.143.pdf
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Marc: |
LEADER 00962naa a2200277 a 4500 001 1911827 005 2012-01-05 008 2011 bl uuuu u00u1 u #d 100 1 $aLUQUES, A. P. P. G. 245 $aIntensidade luminosa em função da aplicação de regulador de crescimento e diferentes configurações de semeadura. 260 $c2011 300 $ap.1041-1044 653 $aADENSAMENTO 653 $aCLORETO DE MEPIQUAT 653 $aGOSSYPIUM HISUTUM 700 1 $aFURLANI JUNIOR, E. 700 1 $aSILVA, I. C. da 700 1 $aSANTOS, D. M. A. dos 700 1 $aROSA, C. E. 700 1 $aVIEIRA, H. S. da S. 700 1 $aFERRARI, S. 700 1 $aFERRARI, J. V. 700 1 $aMELLO, T. F. 700 1 $aQUEIROZ, A. C. P. de 700 1 $aROSETTO, J. E. 773 $tCONGRESSO BRASILEIRO DE ALGODÃO, 8.; COTTON EXPO, 1., 2011, São Paulo. Evolução da cadeia para construção de um setor forte: Anais. Campina Grande, PB: Embrapa Algodão, 2011.
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Registro original: |
Embrapa Algodão (CNPA) |
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Registro Completo
Biblioteca(s): |
Embrapa Cerrados. |
Data corrente: |
09/07/2015 |
Data da última atualização: |
13/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D. |
Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB; MARIANA VERAS DE CARVALHO, UNB; LORENA ANDRADE DE AGUIAR, UNB; GUILHERME THEODORO DE OLIVEIRA, UNB; SONIA MARIA COSTA CELESTINO, CPAC; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNB; MARILEUSA D. CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA. |
Título: |
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 60, p. 50-55, 2015. |
DOI: |
http://dx.doi.org/10.1016/j.lwt.2014.09.035 |
Idioma: |
Inglês |
Conteúdo: |
Abstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies. |
Palavras-Chave: |
Antioxidantes; Baru; Baru flour; Biscoitos; Composição; Composition; Farinha de Baru. |
Thesagro: |
Dipteryx Alata; Textura. |
Thesaurus NAL: |
antioxidants; cookies; Food technology; texture. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126418/1/Artigo-Use-of-Baru-Sonia.pdf
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Marc: |
LEADER 02284naa a2200361 a 4500 001 2019623 005 2022-06-13 008 2015 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2014.09.035$2DOI 100 1 $aPINELI, L. de L. de O. 245 $aUse of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies.$h[electronic resource] 260 $c2015 520 $aAbstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies. 650 $aantioxidants 650 $acookies 650 $aFood technology 650 $atexture 650 $aDipteryx Alata 650 $aTextura 653 $aAntioxidantes 653 $aBaru 653 $aBaru flour 653 $aBiscoitos 653 $aComposição 653 $aComposition 653 $aFarinha de Baru 700 1 $aCARVALHO, M. V. de 700 1 $aAGUIAR, L. A. de 700 1 $aOLIVEIRA, G. T. de 700 1 $aCELESTINO, S. M. C. 700 1 $aBOTELHO, R. B. A. 700 1 $aCHIARELLO, M. D. 773 $tLWT - Food Science and Technology$gv. 60, p. 50-55, 2015.
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