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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/08/2022 |
Data da última atualização: |
13/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
OLIVEIRA, M. E. A. S.; COIMBRA, P. P. S.; GALDEANO, M. C.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIRIO; PEDRO PAULO SALDANHA COIMBRA, UNIRIO; MELICIA CINTIA GALDEANO, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
Título: |
How does germinated rice impact starch structure, products and nutrionalevidences? ? A review. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Trends in Food Science & Technology, v. 122, p. 13–23, 2022. |
Idioma: |
Inglês |
Conteúdo: |
Background: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes. MenosBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good s... Mostrar Tudo |
Thesaurus Nal: |
Food technology. |
Categoria do assunto: |
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Marc: |
LEADER 02095naa a2200181 a 4500 001 2145543 005 2022-10-13 008 2022 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, M. E. A. S. 245 $aHow does germinated rice impact starch structure, products and nutrionalevidences? ? A review.$h[electronic resource] 260 $c2022 520 $aBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes. 650 $aFood technology 700 1 $aCOIMBRA, P. P. S. 700 1 $aGALDEANO, M. C. 700 1 $aCARVALHO, C. W. P. de 700 1 $aTAKEITI, C. Y. 773 $tTrends in Food Science & Technology$gv. 122, p. 13–23, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
15/06/1999 |
Data da última atualização: |
15/06/1999 |
Autoria: |
FIALHO, E. T.; FREITAS, A. R. de; COSTA, C. N.; ALBINO, L. F. T. |
Afiliação: |
Embrapa Suinos e Aves, Concordia, SC. |
Título: |
Estimativas de valores energeticos de ingredientes para suinos por meio de equacoes de regressao. |
Ano de publicação: |
1982 |
Fonte/Imprenta: |
In: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 19., 1982, Piracicaba, SP. Anais... Campinas: SBZ, 1982. |
Páginas: |
p.76-77 |
Idioma: |
Português |
Palavras-Chave: |
Analise de regressao; Ingredientes; Ration. |
Thesagro: |
Estatística; Ração; Suíno. |
Thesaurus NAL: |
ingredients; regression analysis; statistics; swine. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00814naa a2200277 a 4500 001 1434010 005 1999-06-15 008 1982 bl uuuu u00u1 u #d 100 1 $aFIALHO, E. T. 245 $aEstimativas de valores energeticos de ingredientes para suinos por meio de equacoes de regressao. 260 $c1982 300 $ap.76-77 650 $aingredients 650 $aregression analysis 650 $astatistics 650 $aswine 650 $aEstatística 650 $aRação 650 $aSuíno 653 $aAnalise de regressao 653 $aIngredientes 653 $aRation 700 1 $aFREITAS, A. R. de 700 1 $aCOSTA, C. N. 700 1 $aALBINO, L. F. T. 773 $tIn: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 19., 1982, Piracicaba, SP. Anais... Campinas: SBZ, 1982.
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