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1. | | HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A. Sorghum, an alternative cereal for gluten-free product. Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018. Review Article. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 1 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
19/06/2018 |
Data da última atualização: |
28/08/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A. |
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. |
Título: |
Sorghum, an alternative cereal for gluten-free product. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018. |
Idioma: |
Inglês |
Notas: |
Review Article. |
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. |
Thesagro: |
Análise Organoléptica; Antioxidante; Tecnologia de Alimento. |
Thesaurus NAL: |
Antioxidants; Food technology; Sensory evaluation. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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