| |
|
|
| Registros recuperados : 389 | |
| 89. |  | TONET, G. L.; SILVA, R. F. P. da. Resistência de genótipos de trigo ao biótipo C de Schizaphis graminum (Rondani, 1852) (Homoptera, Aphididae). Pesquisa Agropecuária Brasileira, Brasília, DF, v. 30, n. 11, p. 1283-1287, nov. 1995.| Biblioteca(s): Embrapa Trigo; Embrapa Unidades Centrais. |
|    |
| 90. | | TONET, G. L.; SILVA, R. F. P. da. Resistência de genótipos de trigo ao pulgão-verde-dos-cereais Schizaphis graminum (Rondani, 1852) (Hom., Aphididae). Pesquisa Agropecuária Brasileira, Brasília, DF, v. 30, n. 3, p. 299-306, mar. 1995.| Biblioteca(s): Embrapa Trigo; Embrapa Unidades Centrais. |
| |
| 98. | | SILVA, R. F. da; LUPATINI, M.; ANTONIOLLI, Z. I.; LEAL, L. T.; MORO JUNIOR, C. A. Comportamento de Peltophorum dubium (Spreng.) Taub., Parapiptadenia rigida (Benth.) Brenan e Enterolobium contortisiliquum (Vell.) Morong cultivadas em solo contaminado com cobre. Ciência Florestal, Santa Maria, v. 21, n. 1, p. 103-110, jan./mar. 2011.| Biblioteca(s): Embrapa Florestas. |
| |
| Registros recuperados : 389 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Arroz e Feijão. |
|
Data corrente: |
02/12/2016 |
|
Data da última atualização: |
04/10/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
BENTO, J. A. P.; RIBEIRO, P. R. V.; SILVA, L. M. A. e; ALVES FILHO, E. G.; BASSINELLO, P. Z.; BRITO, E. S. de; CALIARI, M.; SOARES JÚNIOR, M. S. |
|
Afiliação: |
JULIANA APARECIDA CORREIA BENTOP, UFG; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; LORENA MARA ALEXANDRE E SILVA, CNPAT; ELENILSON GODOY ALVES FILHO; PRISCILA ZACZUK BASSINELLO, CNPAF; EDY SOUSA DE BRITO, CNPAT; MARCIO CALIARI, UFG; MANOEL SOARES SOARES JUNIOR, UFG. |
|
Título: |
Chemical profile of colorful bean (Phaseolus vulgaris L) flours: changes influenced by the cooking method. |
|
Ano de publicação: |
2021 |
|
Fonte/Imprenta: |
Food Chemistry, Food Chemistry, v. 356, 129718, Sept. 2021. |
|
DOI: |
https://doi.org/10.1016/j.foodchem.2021.129718 |
|
Idioma: |
Inglês |
|
Conteúdo: |
This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0mg.g-1), antioxidant activity (0.40 µmol Trolox.g-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins ag and Bg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours). |
|
Palavras-Chave: |
Colorful bean; Phytates. |
|
Thesagro: |
Antioxidante; Cocção; Farinha; Feijão; Phaseolus Vulgaris; Tanino. |
|
Thesaurus NAL: |
Antioxidant activity; Cooking; Oligosaccharides; Phenolic compounds; Saponins; Tannins. |
|
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02147naa a2200385 a 4500
001 2131002
005 2022-10-04
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2021.129718$2DOI
100 1 $aBENTO, J. A. P.
245 $aChemical profile of colorful bean (Phaseolus vulgaris L) flours$bchanges influenced by the cooking method.$h[electronic resource]
260 $c2021
520 $aThis study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0mg.g-1), antioxidant activity (0.40 µmol Trolox.g-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins ag and Bg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).
650 $aAntioxidant activity
650 $aCooking
650 $aOligosaccharides
650 $aPhenolic compounds
650 $aSaponins
650 $aTannins
650 $aAntioxidante
650 $aCocção
650 $aFarinha
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aTanino
653 $aColorful bean
653 $aPhytates
700 1 $aRIBEIRO, P. R. V.
700 1 $aSILVA, L. M. A. e
700 1 $aALVES FILHO, E. G.
700 1 $aBASSINELLO, P. Z.
700 1 $aBRITO, E. S. de
700 1 $aCALIARI, M.
700 1 $aSOARES JÚNIOR, M. S.
773 $tFood Chemistry, Food Chemistry$gv. 356, 129718, Sept. 2021.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
