Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
06/06/2024 |
Data da última atualização: |
01/10/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MARINHO, L. M.; SANTOS, M. B.; FERREIRA, R. M.; OLIVEIRA, M. E. A. S.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
Afiliação: |
LORRANY MIRANDA MARINHO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; MONIQUE BARRETO SANTOS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; RENATA MARENDA FERREIRA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; MARIA EUGÊNIA ARAÚJO SILVA OLIVEIRA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
Título: |
Antioxidant capacity and anti-hyperglycemic activity of millet-based breads made by two baking process. |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
In: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 6., 2024, Rio de Janeiro. Anais [...]. Rio de Janeiro: Universidade Federal do Estado do Rio de Janeiro, 2024. |
Idioma: |
Inglês |
Notas: |
SIAN. 8 a 10 de maio de 2024. Resumo 810487. |
Conteúdo: |
Traditionally, wheat-based bread is a highly accepted food and one of the most important in history. However, the current scenario shows a growing demand for gluten-free products. In this context, the development of gluten-free breads based on millet may gain prominence due to their nutritional quality. The objective of the present work was to evaluate the antioxidant capacity and in vitro antihyperglycemic activity of gluten-free breads, processed by direct dough and sponge dough baking methods, using different proportions of raw millet flour (RMF), extrudada (EMF) and germinated (GMF). |
Thesagro: |
Antioxidante; Cocção; Extrusão; Milheto; Pão; Processamento; Tecnologia de Alimento. |
Thesaurus Nal: |
Antioxidants; Baking; Breads; Extruded foods; Food processing; Food technology; Gluten-free foods; Health promotion; Hyperglycemia; Millet flour; Millets. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01818nam a2200397 a 4500 001 2164733 005 2024-10-01 008 2024 bl uuuu u00u1 u #d 100 1 $aMARINHO, L. M. 245 $aAntioxidant capacity and anti-hyperglycemic activity of millet-based breads made by two baking process.$h[electronic resource] 260 $aIn: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 6., 2024, Rio de Janeiro. Anais [...]. Rio de Janeiro: Universidade Federal do Estado do Rio de Janeiro$c2024 500 $aSIAN. 8 a 10 de maio de 2024. Resumo 810487. 520 $aTraditionally, wheat-based bread is a highly accepted food and one of the most important in history. However, the current scenario shows a growing demand for gluten-free products. In this context, the development of gluten-free breads based on millet may gain prominence due to their nutritional quality. The objective of the present work was to evaluate the antioxidant capacity and in vitro antihyperglycemic activity of gluten-free breads, processed by direct dough and sponge dough baking methods, using different proportions of raw millet flour (RMF), extrudada (EMF) and germinated (GMF). 650 $aAntioxidants 650 $aBaking 650 $aBreads 650 $aExtruded foods 650 $aFood processing 650 $aFood technology 650 $aGluten-free foods 650 $aHealth promotion 650 $aHyperglycemia 650 $aMillet flour 650 $aMillets 650 $aAntioxidante 650 $aCocção 650 $aExtrusão 650 $aMilheto 650 $aPão 650 $aProcessamento 650 $aTecnologia de Alimento 700 1 $aSANTOS, M. B. 700 1 $aFERREIRA, R. M. 700 1 $aOLIVEIRA, M. E. A. S. 700 1 $aCARVALHO, C. W. P. de 700 1 $aTAKEITI, C. Y.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |