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| Registros recuperados : 13 | |
| 3. |  | LÚCIO, H.; ANUNCIAÇÃO, P.; SILVA, B. da; SILVA, A. da; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de; PINHEIRO-SANT'ANA, H.; MARTINO, H. Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: a randomized controlled clinical trial. Nutrients, v. 15, n. 17, 3786, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 4. | | CARDOSO, L. de M.; MONTINI, T. A.; PINHEIRO, S. S.; QUEIROZ, V. A. V.; PINHEIRO SANT'ANA, H. M.; MARTINO, H. S. D.; MOREIRA, A. V. B. Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry, London, v. 152, p. 210-217, 2014.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 5. | | QUEIROZ, V. A. V.; OLIVEIRA, K. G. de; CARLOS, L. A.; PINHEIRO-SANT'ANA, H. M.; CARDOSO, L. M.; ANUNCIAÇÃO, P.; SCHAFFERT, R. E. Estabilidade de 3-deoxiantocianidinas em grãos e farinha de sorgo durante o armazenamento. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SECTION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida: anais. Gramado: SBCTA Regional, 2016.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 7. | | MARTINO, H. S. D.; TOMAZ, P. A.; MORAES, E. A.; CONCEIÇÃO, L. S. da; OLIVEIRA, D. da S.; QUEIROZ, V. A. V.; RODRIGUES, J. A. S.; PIROZI, M. R.; PINHEIRO SANT'ANA, H. M.; RIBEIRO, S. M. R. Chemical characterization and size distribution of sorghum genotypes for human consumption. Revista do Instituto Adolfo Lutz, São Paulo, v. 71, n. 2, p. 337-344, 2012.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 8. | | CARDOSO, L. de M.; PINHEIRO, S. S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MENEZES, C. B. de; MOREIRA, A. V. B.; BARROS, F. A. R. de; AWIKA, J. M.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, London, v. 65, p. 220-226, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 9. | | ANUNCIAÇÃO, P. C.; CARDOSO, L. DE M.; GOMES, J. V. P.; DELLA LUCIA, C. M.; CARVALHO, C. W. P. de; GALDEANO, M. C.; QUEIROZ, V. A. V.; ALFENAS, R. DE C. G.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content. Food Chemistry, n. 221, p. 984-989, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 10. | | ANUNCIAÇÃO, P. C.; CARDOSO, L. de M.; ALFENAS, R. de C. G.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in over weight men: a randomized controlled trial. Food Research International, Barking, v. 119, p. 693-700, 2019. Publicado online em 15 out. 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 11. | | ARBEX, P. M.; MOREIRA, M. E. de C.; TOLEDO, R. C. L.; CARDOSO, L. de M.; PINHEIRO-SANT'ANA, H. M.; BENJAMIN, L. dos A.; LICURSI, L.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MARTINO, H. S. D. Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats. Journal of Functional Foods, v. 42, p. 346-355, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 12. | | QUEIROZ, V. A. V.; OLIVEIRA, K. G. de; PAIVA, C. L.; CARLOS, L. de A.; MENEZES, C. B. de; BARROS, F. A. R. de; PINHEIRO-SANT'ANA, H. M.; ANUNCIAÇÃO, P. C. Retention of some flavones and flavanones in flour, grain and bran of sorghum during storage. Revista Brasileira de Milho e Sorgo, Sete Lagoas, v. 17, n. 3, p. 522-534, 2018.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 13. | | CARDOSO, L. de M.; PINHEIRO, S. S.; SILVA, L. L. da; MENEZES, C. B. de; CARVALHO, C. W. P. de; TARDIN, F. D.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment. Food Chemistry, London, v. 172, p. 900-908, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| Registros recuperados : 13 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
|
Data corrente: |
28/10/2015 |
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Data da última atualização: |
12/02/2016 |
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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: |
CARDOSO, L. de M.; PINHEIRO, S. S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MENEZES, C. B. de; MOREIRA, A. V. B.; BARROS, F. A. R. de; AWIKA, J. M.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. |
|
Afiliação: |
CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. |
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Ano de publicação: |
2015 |
|
Fonte/Imprenta: |
Journal of Cereal Science, London, v. 65, p. 220-226, 2015. |
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ISSN: |
0733-5210 |
|
DOI: |
http://dx.doi.org/10.1016/j.jcs.2015.06.015 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7 e 61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7 e 93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6 e 14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition. |
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Thesagro: |
Antioxidante; Composto fenólico; Flavonoíde; Sorgo. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02316naa a2200301 a 4500
001 2030292
005 2016-02-12
008 2015 bl uuuu u00u1 u #d
022 $a0733-5210
024 7 $ahttp://dx.doi.org/10.1016/j.jcs.2015.06.015$2DOI
100 1 $aCARDOSO, L. de M.
245 $aPhenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven.$h[electronic resource]
260 $c2015
520 $aSorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7 e 61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7 e 93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6 e 14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition.
650 $aAntioxidante
650 $aComposto fenólico
650 $aFlavonoíde
650 $aSorgo
700 1 $aPINHEIRO, S. S.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aMENEZES, C. B. de
700 1 $aMOREIRA, A. V. B.
700 1 $aBARROS, F. A. R. de
700 1 $aAWIKA, J. M.
700 1 $aMARTINO, H. S. D.
700 1 $aPINHEIRO-SANT'ANA, H. M.
773 $tJournal of Cereal Science, London$gv. 65, p. 220-226, 2015.
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