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| Registros recuperados : 6 | |
| 5. |  | MELLO, A. A. C. de; ARZABE, C.; VIDAL, W. C. L.; FRANCO, P. C. R.; HAMMES, V. S.; ALVES, H. M. R. Cocreation, validation and feedback: innovation in the e-book Women in coffee in Brazil. In: ARZABE, C.; COSTA, V. C. (ed.). Gender equality: contributions of Embrapa. Brasília, DF: Embrapa, 2020. E-book. (Sustainable development goal, 5).| Biblioteca(s): Embrapa Solos. |
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| 6. | | MELLO, A. A. C. de; ARZABE, C.; VIDAL, W. C. L.; FRANCO, P. C. R.; HAMMES, V. S.; ALVES, H. M. R. Cocriação, validação e realimentação: inovações no e-book Mulheres dos cafés no Brasil. In: ARZABE, C.; COSTA, V. C. (Ed.). Igualdade de gênero: contribuições da Embrapa. Brasília, DF: Embrapa, 2018. cap. 7. E-book. (Objetivos de Desenvolvimento Sustentável, 5).| Biblioteca(s): Embrapa Solos. |
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| Registros recuperados : 6 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Ocidental; Embrapa Milho e Sorgo. |
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Data corrente: |
07/12/2015 |
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Data da última atualização: |
28/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
CARDOSO, W. S.; BORÉM, A.; KARAM, D.; RIOS, S. de A.; PAES, M. C. D. |
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Afiliação: |
DECIO KARAM, CNPMS; SARA DE ALMEIDA RIOS, CPAA; MARIA CRISTINA DIAS PAES, CNPMS. |
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Título: |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays). |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, 35, n., 3, p. 481-486, 2015. |
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DOI: |
Http://dx.doi.org/10.1590/1678-457X.6705 |
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Idioma: |
Inglês |
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Conteúdo: |
Maize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (?-carotene + ?-carotene), monohydroxilated carotenoids (?-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p?0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest?s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage. |
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Palavras-Chave: |
Biofortificação. |
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Thesagro: |
Caroteno; Cereal; Milho; Preservação de alimento; Processamento. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/135005/1/Influence-moisture.pdf
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Marc: |
LEADER 02061naa a2200253 a 4500
001 2030836
005 2016-03-28
008 2015 bl uuuu u00u1 u #d
024 7 $aHttp://dx.doi.org/10.1590/1678-457X.6705$2DOI
100 1 $aCARDOSO, W. S.
245 $aInfluence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays).$h[electronic resource]
260 $c2015
520 $aMaize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (?-carotene + ?-carotene), monohydroxilated carotenoids (?-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p?0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest?s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage.
650 $aCaroteno
650 $aCereal
650 $aMilho
650 $aPreservação de alimento
650 $aProcessamento
653 $aBiofortificação
700 1 $aBORÉM, A.
700 1 $aKARAM, D.
700 1 $aRIOS, S. de A.
700 1 $aPAES, M. C. D.
773 $tFood Science and Technology, Campinas, 35$gn., 3, p. 481-486, 2015.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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