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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
21/08/1998 |
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Data da última atualização: |
21/08/1998 |
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Autoria: |
SOUZA, C. M. de; PINTO, J. E. B. P.; RODRIGUES, B. M.; FURTADO, D. F.; MORAIS, A. R. de; ARRIGONI-BLANK, M. de F. |
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Título: |
Efeito do thidiazuron na multiplicacao de repolho in vitro. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Ciencia e Agrotecnologia, Lavras, v.21, n.4, p.52-56, 1997. |
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Idioma: |
Português |
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Palavras-Chave: |
In vitro; Multiplicacao; Multiplication; Plant growth substance; Regeneration. |
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Thesagro: |
Brassica Oleracea Capitata; Cultura de Tecido; Micropropagação; Regeneração; Regulador de Crescimento; Repolho. |
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Thesaurus Nal: |
cabbage; micropropagation; tissue culture. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00948naa a2200337 a 4500
001 1761243
005 1998-08-21
008 1998 bl uuuu u00u1 u #d
100 1 $aSOUZA, C. M. de
245 $aEfeito do thidiazuron na multiplicacao de repolho in vitro.
260 $c1998
650 $acabbage
650 $amicropropagation
650 $atissue culture
650 $aBrassica Oleracea Capitata
650 $aCultura de Tecido
650 $aMicropropagação
650 $aRegeneração
650 $aRegulador de Crescimento
650 $aRepolho
653 $aIn vitro
653 $aMultiplicacao
653 $aMultiplication
653 $aPlant growth substance
653 $aRegeneration
700 1 $aPINTO, J. E. B. P.
700 1 $aRODRIGUES, B. M.
700 1 $aFURTADO, D. F.
700 1 $aMORAIS, A. R. de
700 1 $aARRIGONI-BLANK, M. de F.
773 $tCiencia e Agrotecnologia, Lavras$gv.21, n.4, p.52-56, 1997.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
04/03/2024 |
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Data da última atualização: |
04/03/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 4 |
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Autoria: |
PEDONE, I. S.; NARITA, I. M. P.; SILVEIRA, M. M. da; BASSINELLO, P. Z.; VANIER, N. L.; COLUSSI, R. |
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Afiliação: |
ISABEL S. PEDONE, UNIVERSIDADE FEDERAL DE PELOTAS; ISABELA M. P. NARITA, UNIVERSIDADE FEDERAL DE PELOTAS; MIRIÃ MIRANDA DA SILVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; NATHAN L. VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Quick‐cooking beans technology: effects of the drying temperature on end‐product quality. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Cereal Chemistry, 2024. |
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ISSN: |
0009-0352 |
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DOI: |
https://doi.org/10.1002/cche.10773 |
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Idioma: |
Inglês |
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Notas: |
Online version. |
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Conteúdo: |
Background and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures. |
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Palavras-Chave: |
Antinutritional compounds; Hard to cook. |
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Thesagro: |
Cocção; Digestibilidade; Feijão; Genótipo; Phaseolus Vulgaris. |
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Thesaurus NAL: |
Beans; Cooking; Digestibility; Drying temperature; Nutrition-genotype interaction; Rehydration. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02389naa a2200373 a 4500
001 2162562
005 2024-03-04
008 2024 bl uuuu u00u1 u #d
022 $a0009-0352
024 7 $ahttps://doi.org/10.1002/cche.10773$2DOI
100 1 $aPEDONE, I. S.
245 $aQuick‐cooking beans technology$beffects of the drying temperature on end‐product quality.$h[electronic resource]
260 $c2024
500 $aOnline version.
520 $aBackground and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.
650 $aBeans
650 $aCooking
650 $aDigestibility
650 $aDrying temperature
650 $aNutrition-genotype interaction
650 $aRehydration
650 $aCocção
650 $aDigestibilidade
650 $aFeijão
650 $aGenótipo
650 $aPhaseolus Vulgaris
653 $aAntinutritional compounds
653 $aHard to cook
700 1 $aNARITA, I. M. P.
700 1 $aSILVEIRA, M. M. da
700 1 $aBASSINELLO, P. Z.
700 1 $aVANIER, N. L.
700 1 $aCOLUSSI, R.
773 $tCereal Chemistry, 2024.
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Embrapa Arroz e Feijão (CNPAF) |
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