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6. | | LAU, D.; GRIGOLETTI JUNIOR, A. Patogenicidade de Cylindrocladium spathulatum em especies de Ilex e Eucalyptus. Fitopatologia Brasileira, Brasília, v. 22, supl., p. 274, ago. 1997. Resumo apresentado no Congresso Brasileiro de Fitopatologia, 30, 1997, Pocos de Caldas. Biblioteca(s): Embrapa Florestas. |
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8. | | GRIGOLETTI JUNIOR, A.; LAU, D. Crescimento de isolados de Cylindrocladium spathulatum obtidos de cinco regiões do Estado do Paraná. Fitopatologia Brasileira, Brasília, DF, v. 22, supl., p. 268, ago. 1997. Resumo apresentado no Congresso Brasileiro de Fitopatologia, 30., 1997, Poços de Caldas. Biblioteca(s): Embrapa Florestas. |
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Registros recuperados : 154 | |
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Registro Completo
Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
Data corrente: |
30/03/2015 |
Data da última atualização: |
11/03/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. |
Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; ANA VANIA CARVALHO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RENAN DE ALMEIDA MACIEL, UNIVERSIDADE FEDEAL DO PARÁ; JOSE DE J. BERRIOS, USDA-ARS. |
Título: |
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Journal of Food Processing and Preservation, Westport, v. 39, n. 6, p. 2267-2275, Dec. 2015. |
ISSN: |
1745-4549 |
DOI: |
10.1111/jfpp.12472 |
Idioma: |
Inglês |
Conteúdo: |
The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3. |
Palavras-Chave: |
Bandinha de feijão. |
Thesagro: |
Arroz; Extrusão; Feijão; Glutén; Valor nutritivo. |
Thesaurus NAL: |
Extrusion; Flour; Gluten-free foods; Grits (particle size); Nutritive value. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/135207/1/jfpp.pdf
|
Marc: |
LEADER 01841naa a2200325 a 4500 001 2012324 005 2016-03-11 008 2015 bl uuuu u00u1 u #d 022 $a1745-4549 024 7 $a10.1111/jfpp.12472$2DOI 100 1 $aBASSINELLO, P. Z. 245 $aExpanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes$bmain quality properties.$h[electronic resource] 260 $c2015 520 $aThe effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3. 650 $aExtrusion 650 $aFlour 650 $aGluten-free foods 650 $aGrits (particle size) 650 $aNutritive value 650 $aArroz 650 $aExtrusão 650 $aFeijão 650 $aGlutén 650 $aValor nutritivo 653 $aBandinha de feijão 700 1 $aCARVALHO, A. V. 700 1 $aRIOS, A. de O. 700 1 $aMACIEL, R. de A. 700 1 $aBERRIOS, J. de J. 773 $tJournal of Food Processing and Preservation, Westport$gv. 39, n. 6, p. 2267-2275, Dec. 2015.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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