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| Registros recuperados : 14 | |
| 4. |  | MIRANDA, J. A. T.; CARVALHO, L. M. J.; CASTRO, I. M. de; FIGUEIREDO, V.; TEIXEIRA, A. S.; ANJOS, M. R. Influence of heat treatment on the degradation of organophosphates in cooked beans (Phaseolus vulgaris). In: LATIN AMERICAN PESTICIDE RESIDUE WORKSHOP FOOD AND ENVIROMENT, 5., 2015, Santiago, Chile. Book of abstracts... Santiago: Pontificia Universidad Católica de Chile, 2015. 1 CD-ROM. p. 245. In: LATIN AMERICAN PESTICIDE RESIDUE WORKSHOP, 5., 2015, Santiago, Chile. Food and enviroment. Santiago: Pontificia Universidad Católica de Chile, 2015. 1 CD-ROM. LAPRW 2015. Cód. PO10.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | MIRANDA, J. A. T. DE; CARVALHO, L. M. J. DE; CASTRO, I. M. de; ANJOS, M. R. dos; CARVALHO, J. L. V. de; VIEIRA, A. C. DE M. Heating, Identification, and Determination of Pesticides Residues in Black Bean Samples. Chemical Engineering Transactions, v. 80, 2020. p. 337-342| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | MIRANDA, J. A. T.; FOGACA, F. H. dos S.; CUNHA, S. C.; ALONSO, M. B.; TORRES, J. P.; FERNANDES, J. O. Agrochemical Residues in Fish and Bivalves from Sepetiba Bay and Parnaiba River Delta, Brazil. International Journal of Environmental Research and Public Health, v. 19, 15790, p. 1-14, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | CUNHA, S. C.; MENEZES-SOUSA, D.; MELLO, F. V.; MIRANDA, J. A. T.; FOGACA, F. H. dos S.; ALONSO, M. B.; TORRES, J. P. M.; FERNADES, J. O. Survey on endocrine-disrupting chemicals in seafood: Occurrence and distribution. Environmental Research, v. 210, 112886, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | MIRANDA, J. A. T. de; CUNHA, S. C.; FOGACA, F. H. dos S.; ALONSO, M. B.; TORRES, J. P. M.; MARQUES, A.; FERNANDES, J. O. Otimização de um método de extração de multiresíduos para análise de pesticidas. In: ENCONTRO BRASILEIRO DE DESREGULADORES ENDÓCRINOS, 2; SIMPÓSIO DE ATUALIZAÇÃO DE DESREGULADORES ENDÓCRINOS, 3. 2020, UFRJ. 17 A 20 de novembro de 2020.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | CARVALHO, L. M. J. de; FIGUEIREDO, V. O.; CASTRO, I. M. de; MIRANDA, J. A. T.; COLARES, L. G. T.; CARVALHO, J. L. V. de. Organophosphorus pesticides residues in cooked tomato (Licopersicum esculentum). In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP272.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | CARVALHO, L. M. J.; GUIMARÃES, A.; VIEIRA, A. C. M.; MIRANDA, J. A. T.; BARBOSA, D. M. C.; CARVALHO, J. L. V. de; ALBUQUERQUE, I.; ANTUNES, E. R.; TAVARES, C. P. Evaluation of (C. moschata) pumpkin in natura by optic microscopy. In: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 31., Spain. Food Science and Technology Challenges for the 21st Century - Research to Progress Society. Spain: EFFoST, 2017. P1.032.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | MIRANDA, J. A. T. DE; CARVALHO, L. M. J. DE; CASTRO, I. M. de; CARVALHO, J. L. V. de; GUIMARÃES, A. L. DE A.; VIEIRA, A. C. DE M. Starch granules from cowpea, black, and carioca beans in raw and cooked forms. In: EL-ESAWI, M. A. (Ed.). Legume Crops: Characterization and Breeding for Improved Food Security. [s.l.]: IntechOpen, 2019. Disponível em: . Acesso em: 02 dez. 2019. 20 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | MIRANDA, J. A. T. de; CARVALHO, L. M. J. de; CASTRO, I. M. de; VIERA, A. C. de M.; FIGUEIREDO, V. de O.; ANJOS, M. R. dos; DELLA MORA ORTIZ, G. M. Validation of a method for determination of organophosphates in black bean samples. International Journal of Current Research, v. 9, n. 3, p. 48261-48263, march, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 14 | |
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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. |
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Data corrente: |
17/12/2019 |
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Data da última atualização: |
19/12/2019 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
MIRANDA, J. A. T. DE; CARVALHO, L. M. J. DE; CASTRO, I. M. de; CARVALHO, J. L. V. de; GUIMARÃES, A. L. DE A.; VIEIRA, A. C. DE M. |
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Afiliação: |
Joyce Aparecida Tavares de Miranda; Lucia Maria Jaeger de Carvalho; IZABELA MIRANDA DE CASTRO, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; André Luiz de Alcântara Guimarães; Ana Cláudia de Macêdo Vieira. |
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Título: |
Starch granules from cowpea, black, and carioca beans in raw and cooked forms. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: EL-ESAWI, M. A. (Ed.). Legume Crops: Characterization and Breeding for Improved Food Security. [s.l.]: IntechOpen, 2019. Disponível em: . Acesso em: 02 dez. 2019. |
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Páginas: |
20 p. |
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ISBN: |
978-1-83968-088-5 |
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DOI: |
10.5772/intechopen.85656 |
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Idioma: |
Inglês |
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Conteúdo: |
Starch applications in food systems are mainly influenced by solubility, gelatinization, paste viscosity, digestibility, and retrogradation. These characteristics result from properties such as the size and shape of granules, amylose and amylopectin contents, distribution of polymer chains, degree of crystallinity, and extraction of waste. In beans, the percentage of starch contents on dry basis is between 45 and 60%, being 24?65% amylose. This chapter evaluated the structure of common beans starch granules (Phaseolus vulgaris) and cowpea (Vigna unguiculata) in raw and cooked forms, by optical microscopy (OM) and scanning electron microscopy (SEM). Thus it was possible to observe the gelatinization of the starch granules especially in cowpea and carioca beans, as well as the ?hard-to-cook? phenomenon in the black beans. |
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Palavras-Chave: |
Common beans; Cowpea; Starches. |
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Thesagro: |
Vigna Unguiculata. |
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Thesaurus NAL: |
Beans; X-ray diffraction. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01968naa a2200289 a 4500
001 2117037
005 2019-12-19
008 2019 bl uuuu u00u1 u #d
020 $a978-1-83968-088-5
024 7 $a10.5772/intechopen.85656$2DOI
100 1 $aMIRANDA, J. A. T. DE
245 $aStarch granules from cowpea, black, and carioca beans in raw and cooked forms.$h[electronic resource]
260 $c2019
300 $a20 p.
520 $aStarch applications in food systems are mainly influenced by solubility, gelatinization, paste viscosity, digestibility, and retrogradation. These characteristics result from properties such as the size and shape of granules, amylose and amylopectin contents, distribution of polymer chains, degree of crystallinity, and extraction of waste. In beans, the percentage of starch contents on dry basis is between 45 and 60%, being 24?65% amylose. This chapter evaluated the structure of common beans starch granules (Phaseolus vulgaris) and cowpea (Vigna unguiculata) in raw and cooked forms, by optical microscopy (OM) and scanning electron microscopy (SEM). Thus it was possible to observe the gelatinization of the starch granules especially in cowpea and carioca beans, as well as the ?hard-to-cook? phenomenon in the black beans.
650 $aBeans
650 $aX-ray diffraction
650 $aVigna Unguiculata
653 $aCommon beans
653 $aCowpea
653 $aStarches
700 1 $aCARVALHO, L. M. J. DE
700 1 $aCASTRO, I. M. de
700 1 $aCARVALHO, J. L. V. de
700 1 $aGUIMARÃES, A. L. DE A.
700 1 $aVIEIRA, A. C. DE M.
773 $tIn: EL-ESAWI, M. A. (Ed.). Legume Crops: Characterization and Breeding for Improved Food Security. [s.l.]: IntechOpen, 2019. Disponível em: <https://www.intechopen.com/books/legume-crops-characterization-and-breeding-for-improved-food-security/starch-granules-from-cowpea-black-and-carioca-beans-in-raw-and-cooked-forms>. Acesso em: 02 dez. 2019.
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