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 | Acesso ao texto completo restrito à biblioteca da Embrapa Solos. Para informações adicionais entre em contato com cnps.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Solos. |
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Data corrente: |
18/05/2004 |
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Data da última atualização: |
24/01/2020 |
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Autoria: |
BASANTA, M. V.; DOURADO-NETO, D.; REICHARDT, K.; BACCHI, O. O. S.; OLIVEIRA, J. C. M.; TRIVELIN, P. C. O.; TIMM, L. C.; TOMINAGA, T. T.; CORRECHEL, V.; CÁSSARO, F. A. M.; PIRES, L. F.; MACEDO, J. R. de. |
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Afiliação: |
JOSE RONALDO DE MACEDO, CNPS. |
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Título: |
Management effects on nitrogen recovery in a sugarcane crop grown in Brazil. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Geoderma, v. 116, n. 1/2, p. 235-248, 2003. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to study the N cycling in a soil-plant system and compare the fertilizer-N and residue-N use efficiency by a sugarcane crop grown under the two above-mentioned trash managements. |
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Thesagro: |
Cana de Açúcar; Fertilizante; Manejo; Nitrogênio; Resíduo. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 01067naa a2200313 a 4500
001 1338206
005 2020-01-24
008 2003 bl uuuu u00u1 u #d
100 1 $aBASANTA, M. V.
245 $aManagement effects on nitrogen recovery in a sugarcane crop grown in Brazil.$h[electronic resource]
260 $c2003
520 $aThe objective of this work was to study the N cycling in a soil-plant system and compare the fertilizer-N and residue-N use efficiency by a sugarcane crop grown under the two above-mentioned trash managements.
650 $aCana de Açúcar
650 $aFertilizante
650 $aManejo
650 $aNitrogênio
650 $aResíduo
700 1 $aDOURADO-NETO, D.
700 1 $aREICHARDT, K.
700 1 $aBACCHI, O. O. S.
700 1 $aOLIVEIRA, J. C. M.
700 1 $aTRIVELIN, P. C. O.
700 1 $aTIMM, L. C.
700 1 $aTOMINAGA, T. T.
700 1 $aCORRECHEL, V.
700 1 $aCÁSSARO, F. A. M.
700 1 $aPIRES, L. F.
700 1 $aMACEDO, J. R. de
773 $tGeoderma$gv. 116, n. 1/2, p. 235-248, 2003.
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Embrapa Solos (CNPS) |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
28/04/2020 |
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Data da última atualização: |
28/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D. |
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Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; JULIANA APARECIDA CORREIA BENTO, UFG; LUCIANA DE OLIVEIRA FROES GOMES, UFG; MARCIO CALIARI, UFG; BASSOODEO DAVE OOMAH, AGRICULTURE AND AGRI-FOOD CANADA, Summerland-BC. |
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Título: |
Nutritional value of gluten-free rice and bean based cake mix. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Ciência Rural, v. 50, n. 6, e20190653, 2020. |
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ISSN: |
1678-4596 |
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DOI: |
http://dx.doi.org/10.1590/0103-8478cr20190653 |
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Idioma: |
Inglês |
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Conteúdo: |
Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents. |
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Palavras-Chave: |
Starch and protein digestibility. |
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Thesagro: |
Arroz; Digestibilidade; Farinha; Feijão; Glúten; Oryza Sativa; Phaseolus Vulgaris; Valor Nutritivo. |
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Thesaurus NAL: |
Antinutritional factors; Beans; Extruded foods; Gluten-free foods; Rice. |
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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/212550/1/CNPAF-2020-cr.pdf
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Marc: |
LEADER 01787naa a2200361 a 4500
001 2121882
005 2020-04-28
008 2020 bl uuuu u00u1 u #d
022 $a1678-4596
024 7 $ahttp://dx.doi.org/10.1590/0103-8478cr20190653$2DOI
100 1 $aBASSINELLO, P. Z.
245 $aNutritional value of gluten-free rice and bean based cake mix.$h[electronic resource]
260 $c2020
520 $aGluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.
650 $aAntinutritional factors
650 $aBeans
650 $aExtruded foods
650 $aGluten-free foods
650 $aRice
650 $aArroz
650 $aDigestibilidade
650 $aFarinha
650 $aFeijão
650 $aGlúten
650 $aOryza Sativa
650 $aPhaseolus Vulgaris
650 $aValor Nutritivo
653 $aStarch and protein digestibility
700 1 $aBENTO, J. A. C.
700 1 $aGOMES, L. de O. F.
700 1 $aCALIARI, M.
700 1 $aOOMAH, B. D.
773 $tCiência Rural$gv. 50, n. 6, e20190653, 2020.
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