01158naa a2200241 a 450000100080000000500110000800800410001902200140006010000260007424500760010026000090017652004690018565000100065465000210066465000280068565000120071365000150072565000230074070000220076370000200078570000170080577300940082219864342014-05-23       2014    bl uuuu     u00u1 u    #d  a0084-77471 aFERREIRA, M. E. de O.  aOccurrence of oxidative stress in carioca beans.h[electronic resource]  c2014  aDue to the lack of information about the primary event triggering of the hardening and darkening processes of the carioca bean grains, this study evaluated the SOD (Superoxide Dismutase) activity, enzyme responsible for the production of ROS, specifically, hydrogen peroxide (H2O2), hydrogen peroxide content, lipid peroxidation, effect originated by accumulation of H2O2 and technological parameters usually evaluated by consumers, such as color and cooking time.  aBeans  aOxidative stress  aReactive oxygen species  aFeijão  aOxidação  aPhaseolus vulgaris1 aBASSINELLO, P. Z.1 aCARVALHO, R. N.1 aLANNA, A. C.  tAnnual Report of the Bean Improvement Cooperative, Prossergv. 57, p. 205-206, Mar. 2014.