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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/06/2024 |
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Data da última atualização: |
01/10/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MARINHO, L. M.; SANTOS, M. B.; FERREIRA, R. M.; OLIVEIRA, M. E. A. S.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
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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. |
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Título: |
Antioxidant capacity and anti-hyperglycemic activity of millet-based breads made by two baking process. |
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Ano de publicação: |
2024 |
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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. |
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Idioma: |
Inglês |
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Notas: |
SIAN. 8 a 10 de maio de 2024. Resumo 810487. |
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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). |
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Thesagro: |
Antioxidante; Cocção; Extrusão; Milheto; Pão; Processamento; Tecnologia de Alimento. |
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Thesaurus Nal: |
Antioxidants; Baking; Breads; Extruded foods; Food processing; Food technology; Gluten-free foods; Health promotion; Hyperglycemia; Millet flour; Millets. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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) |
