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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
19/05/2014 |
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Data da última atualização: |
23/05/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FERREIRA, M. E. de O.; BASSINELLO, P. Z.; CARVALHO, R. N.; LANNA, A. C. |
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Afiliação: |
MARIA EUGÊNIA DE OLIVEIRA FERREIRA, bolsista CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; ANNA CRISTINA LANNA, CNPAF. |
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Título: |
Occurrence of oxidative stress in carioca beans. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Annual Report of the Bean Improvement Cooperative, Prosser, v. 57, p. 205-206, Mar. 2014. |
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ISSN: |
0084-7747 |
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Idioma: |
Inglês |
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Conteúdo: |
Due to the lack of information about the primary event triggering of the hardening and darkening processes of the carioca bean grains, this study evaluated the SOD (Superoxide Dismutase) activity, enzyme responsible for the production of ROS, specifically, hydrogen peroxide (H2O2), hydrogen peroxide content, lipid peroxidation, effect originated by accumulation of H2O2 and technological parameters usually evaluated by consumers, such as color and cooking time. |
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Thesagro: |
Feijão; Oxidação; Phaseolus vulgaris. |
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Thesaurus Nal: |
Beans; Oxidative stress; Reactive oxygen species. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/102250/1/p205.pdf
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Marc: |
LEADER 01158naa a2200241 a 4500
001 1986434
005 2014-05-23
008 2014 bl uuuu u00u1 u #d
022 $a0084-7747
100 1 $aFERREIRA, M. E. de O.
245 $aOccurrence of oxidative stress in carioca beans.$h[electronic resource]
260 $c2014
520 $aDue to the lack of information about the primary event triggering of the hardening and darkening processes of the carioca bean grains, this study evaluated the SOD (Superoxide Dismutase) activity, enzyme responsible for the production of ROS, specifically, hydrogen peroxide (H2O2), hydrogen peroxide content, lipid peroxidation, effect originated by accumulation of H2O2 and technological parameters usually evaluated by consumers, such as color and cooking time.
650 $aBeans
650 $aOxidative stress
650 $aReactive oxygen species
650 $aFeijão
650 $aOxidação
650 $aPhaseolus vulgaris
700 1 $aBASSINELLO, P. Z.
700 1 $aCARVALHO, R. N.
700 1 $aLANNA, A. C.
773 $tAnnual Report of the Bean Improvement Cooperative, Prosser$gv. 57, p. 205-206, Mar. 2014.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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