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| Registros recuperados : 20 | |
| 2. |  | CARVALHO, L. M. J.; ORTIZ, D.-G.; RIBEIRO, E. M. G.; SMIDERLE, L.; PEREIRA, E. J.; CARVALHO, J. L. V. Beta-carotene: functions, health benefits, adverse effects and applications. In: LEFEVRE, M. (Ed.). Beta-carotene: functions, health benefits and adverse effects. New York: Nova Biomedical, 2013. cap. 3, p. 59-79.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | GOMES, P. B.; RIBEIRO, E. M. G.; VIANA, D. S.; CARVALHO, L. M. J.; FERREIRA, N. A.; NUTTI, M. R.; CARVALHO, J. L. V. Atividade antioxidante de abóbora (Curcubita moschata Duch.) crua e cozida no vapor pelo método DPPH. In: SIMPOSIO INTERNACIONAL DE INNOVACIÓN Y DESARROLLO DE ALIMENTOS, 5., 2011, Montevideo. Trabajos científicos. Montevideo: Laboratorio Tecnológico del Uruguay, 2011.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | CORRÊA, M. M.; CARVALHO, L. M. J. de; NUTTI, M. R.; CARVALHO, J. L. V. de; HOHN NETO, A. R.; RIBEIRO, E. M. G. Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). African Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | CARVALHO, L. M. J. de; RIBEIRO, E. M. G.; CARVALHO, J. L. V. de; BARBOSA, D. C.; FERNANDEZ, A. A.; KARSE, I. M.; MASCARENHAS, A. P.; DAMASCENO, A. C. Biodisponibilidade dos carotenoides pró-vitamínicos a em abóboras biofortificadas (cucurbita moschata duch). In: REUNIÃO DE BIOFORTIFICAÇÃO NO BRASIL, 5., 2015, São Paulo. Anais... Brasília, DF: Embrapa, 2015. p. 63-65 T211. Titulo equivalente: Pro-vitamin a carotenoids bioavailability in biofortied pumpkins (cucurbita moschata duch).| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | CARVALHO, L. M. J. de; GODOY, R. L. de O.; PACHECO, S.; GOMES, P. B.; FONTES, R. R.; NUNES, M. C.; GLOBA, M.; RIBEIRO, E. M. G.; RAMOS, S. R. R.; CARVALHO, J. L. V. de; NUTTI, M. R. Avaliação do conteúdo de carotenoides totais, alfa e beta-caroteno e isômeros cis em abóboras cruas (Cucurbita moschata Duch.). In: REUNIÃO DE BIOFORTIFICAÇÃO NO BRASIL, 4., 2011, Teresina. Palestras e resumos... Rio de Janeiro: Embrapa Agroindústria de Alimentos; Teresina: Embrapa Meio-Norte, 2011. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | CARVALHO, L. M. J. DE.; VIEIRA, A. C. M.; COSTA, R. P. C.; SMIRDELE, L. A. S. M.; RIBEIRO, E. M. G.; GOMES, P. B.; CARVALHO, J. L. V. de. Anatomical characterization of pumpkin (C. Moschata Duchesne - Cucurbitaceae) in natura. In: INTERNATIONAL CONFERENCE ON FOOD INOVATION , 3., 2014, Entre Riós. Libro resúmenes. Concordia: Universidad Nacional de Entre Ríos, 2014. p. 407. Ref. A956. 20 al 23 de octubre de 2014.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | CARVALHO, M. J. de; GODOY, R. L. de O.; PACHECO, S.; ASSUMPCAO, S.; GOMES, P. B.; FONTES, R. R.; NUNES, M. C.; GLOBA, M.; RIBEIRO, E. M. G.; RAMOS, S. R. R.; CARVALHO, J. L. V. de; NUTTI, M. R. Assessment of total carotenoids, a and B-carotene and, cis B-carotene isomers in pumpkin (Cucurbita moschata Duch.) cooked with sugar addition. In: INTERNATIONAL ISEKI FOOD CONFERENSCE, 2., 2011, Milan. Abtracts... Milan: ISEKI Food Association, 2011. Resumo em anais.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 17. | | RIBEIRO, E. M. G.; SMIDERLE, L. A. S. M.; CARVALHO, L. M. J. de; CARDOSO, F. S. N.; DEODORO, I. N.; GOMES, P. B.; CARVALHO, J. L. V. de; PACHECO, S.; RAMOS, S. Influence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.). In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | CARVALHO, L. M. J. de; GODOY, R. L. de O.; PACHECO, S.; ASSUMPÇÃO, S.; GOMES, P. B.; FONTES, R. R.; NUNES, M. C.; GLOBA, M.; RIBEIRO, E. M. G.; RAMOS, S. S. S.; CARVALHO, J. L. V. de; NUTTI, M. R. Assessment of total carotenoids, a and B-carotene and, cis B-carotene isomers in pumpkin (Cucurbita moschata Duch.) cooked with sugar addition. In: INTERNATIONAL ISEKI_FOOD CONFERENCE, 2., 2011, Milan. Bridging training and research for industry and the wider community: book of abstracts. Vienna: ISEKI-Food Association, 2011. Ref. P178.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | CARVALHO, L. M. J. de; GODOY, R. L. de O.; PACHECO, S.; ASSUMPCAO, S.; GOMES, P. B.; FONTES, R. R.; NUNES, M. C.; GLOBA, M.; RIBEIRO, E. M. G.; RAMOS, S. R. R.; CARVALHO, J. L. V. de; NUTTI, M. R. Assessment of total catotenoid, a and B-carotene and cis isomers in raw Cucurbita moschata Duch. In: INTERNATIONAL ISEKI FOOD CONFERENSCE, 2., 2011, Milan. Abtracts... Milan: ISEKI Food Association, 2011. Resumo em anais.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 20. | | CARVALHO, L. M. J. de; GODOY, R. L. de O.; PACHECO, S.; ASSUMPÇÃO, S.; GOMES, P. B.; FONTES, R. R.; NUNES, M. C.; GLOBA, M.; RIBEIRO, E. M. G.; RAMOS, S. S. S.; CARVALHO, J. L. V. de; NUTTI, M. R. Assessment of total catotenoid, a and B-carotene and cis isomers in raw Cucurbita moschata Duch. In: INTERNATIONAL ISEKI_FOOD CONFERENCE, 2., 2011, Milan. Bridging training and research for industry and the wider community: book of abstracts. Vienna: ISEKI-Food Association, 2011. Ref. P183.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 20 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/08/2012 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
CARVALHO, L. M. J.; CORRÊA, M. M.; PEREIRA, E. J.; NUTTI, M. R.; CARVALHO, J. L. V.; RIBEIRO, E. M. G.; FREITAS, S. C. |
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Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
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Título: |
Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15618. |
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DOI: |
10.3402/fnr.v56i0.15618 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. |
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Palavras-Chave: |
Análise de alimentos; Composição alimentar; Deficiências minerais; Métodos de cozimento; Micronutrientes. |
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Thesagro: |
Feijão; Leguminosa. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63992/1/2012-034.pdf
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|
Marc: |
LEADER 02270naa a2200289 a 4500
001 1931449
005 2016-02-22
008 2012 bl uuuu u00u1 u #d
024 7 $a10.3402/fnr.v56i0.15618$2DOI
100 1 $aCARVALHO, L. M. J.
245 $aIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
260 $c2012
520 $aBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.
650 $aFeijão
650 $aLeguminosa
653 $aAnálise de alimentos
653 $aComposição alimentar
653 $aDeficiências minerais
653 $aMétodos de cozimento
653 $aMicronutrientes
700 1 $aCORRÊA, M. M.
700 1 $aPEREIRA, E. J.
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V.
700 1 $aRIBEIRO, E. M. G.
700 1 $aFREITAS, S. C.
773 $tFood & Nutrition Research$gv. 56, 2012. 15618.
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Embrapa Agroindústria de Alimentos (CTAA) |
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