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Registros recuperados : 5 | |
1. | | SOMBRA, K. E. S.; ANDRADE, H. M. de; LOUREIRO, F. L. C.; OLIVEIRA, D. E. de; BASTOS, D. C.; UCHÔA, C. do N. Desenvolvimento de laranjeiras variedade de Russas pés francos e clones enxertados no semiárido Cearense. Nativa, Sinop, v. 7, n. 1, p. 6-12, jan./fev. 2019. Biblioteca(s): Embrapa Semiárido. |
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2. | | BASTOS, D. C.; SOMBRA, K. E. S.; ANDRADE, H. M. de; SANTOS FILHO, L. G. dos; PASSOS, O. S. Biometric evaluation of orange cultivars using different rootstocks in the semiarid region of Ceará, Brazil. Citrus Research & Technology, v. 38, n. 1, p. 71-76, 2017. Biblioteca(s): Embrapa Semiárido. |
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5. | | VIEIRA, H. G. S. V.; GRYNBERG, P.; BITAR, M.; PIRES, S. da F.; HILÁRIO, H. O.; MACEDO, A. M.; MACHADO, C. R.; ANDRADE, H. M. de; FRANCO, G. R. Proteomic analysis of Trypanosoma cruzi response to ionizing radiation stress. Cell Reports, v. 9, p. 378-390, 2014. (Open Acess) Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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Registros recuperados : 5 | |
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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. |
Data corrente: |
20/10/2014 |
Data da última atualização: |
27/09/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
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. |
Afiliação: |
CICERO BESERRA DE MENEZES, CNPMS; FLAVIO DESSAUNE TARDIN, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
Título: |
Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Food Chemistry, London, v. 172, p. 900-908, 2015. |
DOI: |
10.1016/j.foodchem.2014.09.117 |
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. |
Palavras-Chave: |
Carotenoid stability; Dry heat in a conventional oven; Sorghum bicolor L. |
Thesagro: |
Carotenoide; Extrusão; Sorghum bicolor; Vitamina E. |
Thesaurus NAL: |
extrusion; vitamin E. |
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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