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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
30/01/2014 |
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Data da última atualização: |
26/06/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OOMAH, B. D.; KOTZEVA, L.; ALLEN, M.; BASSINELLO, P. Z. |
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Afiliação: |
B. DAVE OOMAH, AGRICULTURE AND AGRI-FOOD CANADA; LILY KOTZEVA, AGRICULTURE AND AGRI-FOOD CANADA; MEGHAN ALLEN, INFRAREADY PRODUCTS; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.). |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, London, v. 94, n. 7, p. 1349-1358, May 2014. |
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DOI: |
10.1002/jsfa.6418 |
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Idioma: |
Inglês |
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Notas: |
Epub ahead of print in 2013. |
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Conteúdo: |
Heat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and x-amylase activities of bean cultivars from three market classes. |
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Palavras-Chave: |
Hull; Micronização. |
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Thesagro: |
Antioxidante; Casca; Descascamento; Feijão; Microondas; Phaseolus vulgaris. |
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Thesaurus Nal: |
Beans; Hulling; Microwave treatment. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01210naa a2200313 a 4500
001 1977939
005 2014-06-26
008 2014 bl uuuu u00u1 u #d
024 7 $a10.1002/jsfa.6418$2DOI
100 1 $aOOMAH, B. D.
245 $aMicrowave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).
260 $c2014
500 $aEpub ahead of print in 2013.
520 $aHeat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and x-amylase activities of bean cultivars from three market classes.
650 $aBeans
650 $aHulling
650 $aMicrowave treatment
650 $aAntioxidante
650 $aCasca
650 $aDescascamento
650 $aFeijão
650 $aMicroondas
650 $aPhaseolus vulgaris
653 $aHull
653 $aMicronização
700 1 $aKOTZEVA, L.
700 1 $aALLEN, M.
700 1 $aBASSINELLO, P. Z.
773 $tJournal of the Science of Food and Agriculture, London$gv. 94, n. 7, p. 1349-1358, May 2014.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
