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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/06/2018 |
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Data da última atualização: |
28/08/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A. |
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Afiliação: |
Davy William Hidalgo Chávez, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; Amanda Mattos Dias Martins, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Cristiany Oliveira Bernardo, UFRRJ; Aline Soares Cascaes Teles, UFRRJ. |
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Título: |
Sorghum, an alternative cereal for gluten-free product. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018. |
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Idioma: |
Inglês |
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Notas: |
Review Article. |
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Conteúdo: |
There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products. Keywords: Meta-analysis; Antioxidant capacity; Sensorial analysis; Gluten free products. |
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Thesagro: |
Análise Organoléptica; Antioxidante; Tecnologia de Alimento. |
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Thesaurus Nal: |
Antioxidants; Food technology; Sensory evaluation. |
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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/178732/1/Chavez2018-Sorghum-an-alternative-cereal-for-gluten-free-product.pdf
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Marc: |
LEADER 01763naa a2200265 a 4500
001 2092564
005 2023-08-28
008 2018 bl uuuu u00u1 u #d
100 1 $aHIDALGO CHÁVEZ, D. W.
245 $aSorghum, an alternative cereal for gluten-free product.$h[electronic resource]
260 $c2018
500 $aReview Article.
520 $aThere is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products. Keywords: Meta-analysis; Antioxidant capacity; Sensorial analysis; Gluten free products.
650 $aAntioxidants
650 $aFood technology
650 $aSensory evaluation
650 $aAnálise Organoléptica
650 $aAntioxidante
650 $aTecnologia de Alimento
700 1 $aASCHERI, J. L. R.
700 1 $aMARTINS, A.
700 1 $aCARVALHO, C. W. P. de
700 1 $aBERNARDO, C.
700 1 $aTELES, A.
773 $tRevista Chilena de Nutricion, Santiago, CL$gv. 45, n. 2, p 169-177, 2018.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agrobiologia. Para informações adicionais entre em contato com cnpab.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agrobiologia; Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
18/12/2023 |
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Data da última atualização: |
18/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
JAMES, E. K.; FARIA, S. M. de; HUGHE, C. E.; VENTER, S. N.; AMETSITSI, G. K. D.; ARDLEY, J.; BEUKES, C. W.; CARDOSO, D.; CHAN, A.; CHIMPHANG, S.; REIS JUNIOR, F. B. dos; GEHLO, H. S.; ROSS, E.; KOENEN, E. J. M.; LIMA, H. de C.; MALUK, M.; MAVIMA, L.; DE MEYER, S. E.; MUASYA, M.; PRIN, Y.; RINGELBERG, J. J.; SIMON, M. F.; SPRENT, J. I.; STEENKAMP, E.; TAK, N.; YOUNG, P. W.; ZARTMANN, C. |
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Afiliação: |
EUAN K. JAMES, JAMES HUTTON INSTITUTE; SERGIO MIANA DE FARIA, CNPAB; COLIN E. HUGHE, UNIVERSITY OF ZURICH; STEPHANUS N. VENTER, UNIVERSITY OR PRETORIA; GEORGE K. D. AMETSITSI, RESEARCH INSTITUTE OF GHANA; JULIE ARDLEY, MURDOCH UNIVERSITY; CHRIZELLE W. BEUKES, JAMES HUTTON INSTITUTE; DOMINGOS CARDOSO, INSTITUTO DE PESQUISAS JARDIM BOTÂNICO DO RIO DE JANEIRO; ANNIE CHAN, UNIVERSITY OF PRETORIA; SAMSON CHIMPHANG, UNIVERSITY OF CAPE TOWN; FABIO BUENO DOS REIS JUNIOR, CPAC; HUKAM S. GEHLO, UNIVERSITY, JOD HPUR; EDUARDO GROSS, UNIVERSIDADE ESTADUAL DE SANTA CRUZ; ERIK J. M. KOENEN, UNIVERSITY OF ZURICH; HAROLDO C. DE LIMA, INSTITUTO DE PESQUISAS JARDIM BOTÂNICO DO RIO DE JANEIRO; MARTA MALUK, JAMES HUTTON INSTITUTE; LAZARUS MAVIMA, UNIVERSITY OF PRETORIA; SOFE E. DE MEYER, MURDOCH UNIVERSITY; MUTHAMA MUASYA, UNIVERSITY OF CAPE TOWN; YVES PRIN, CIRAD; JENS J. RINGELBERG, UNIVERSITY OF ZURICH; MARCELO FRAGOMENI SIMON, Cenargen; JANET I. SPRENT, UNIVERSITY OF DUNDEE; EMMA STEENKAMP, UNIVERSITY OF PRETORIA; NISHA TAK, JAI NARAIN VYAS UNIVERSITY; PETER W. YOUNG, UNIVERSITY OF YORK; CHARLES ZARTMANN, INPA. |
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Título: |
What can the diversity of nodulation phenotypes and rhizobial symbionts in the caesalpinioideae tell us about the evolution of the legume-rhizobium symbiosis? |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: INTERNATIONAL LEGUME CONFERENCE, 8., 2023, Pirenópolis. Integrating knowledge on the legume family: [abstracts]. Pirenópolis: [s.n.], 2023. |
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Idioma: |
Inglês |
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Thesagro: |
Fixação de Nitrogênio; Mimosa. |
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Thesaurus NAL: |
Nodulation. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 01367nam a2200445 a 4500
001 2159861
005 2023-12-18
008 2023 bl uuuu u00u1 u #d
100 1 $aJAMES, E. K.
245 $aWhat can the diversity of nodulation phenotypes and rhizobial symbionts in the caesalpinioideae tell us about the evolution of the legume-rhizobium symbiosis?$h[electronic resource]
260 $aIn: INTERNATIONAL LEGUME CONFERENCE, 8., 2023, Pirenópolis. Integrating knowledge on the legume family: [abstracts]. Pirenópolis: [s.n.]$c2023
650 $aNodulation
650 $aFixação de Nitrogênio
650 $aMimosa
700 1 $aFARIA, S. M. de
700 1 $aHUGHE, C. E.
700 1 $aVENTER, S. N.
700 1 $aAMETSITSI, G. K. D.
700 1 $aARDLEY, J.
700 1 $aBEUKES, C. W.
700 1 $aCARDOSO, D.
700 1 $aCHAN, A.
700 1 $aCHIMPHANG, S.
700 1 $aREIS JUNIOR, F. B. dos
700 1 $aGEHLO, H. S.
700 1 $aROSS, E.
700 1 $aKOENEN, E. J. M.
700 1 $aLIMA, H. de C.
700 1 $aMALUK, M.
700 1 $aMAVIMA, L.
700 1 $aDE MEYER, S. E.
700 1 $aMUASYA, M.
700 1 $aPRIN, Y.
700 1 $aRINGELBERG, J. J.
700 1 $aSIMON, M. F.
700 1 $aSPRENT, J. I.
700 1 $aSTEENKAMP, E.
700 1 $aTAK, N.
700 1 $aYOUNG, P. W.
700 1 $aZARTMANN, C.
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Embrapa Agrobiologia (CNPAB) |
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