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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2024 |
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Data da última atualização: |
30/10/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTOS, A. L. dos; MAIA, F. de A.; SANTOS, M. B.; CARVALHO, C. W. P. de; FASOLIN, L. H. |
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Afiliação: |
A. L. DOS SANTOS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; F. DE ANDRADE MAIA, UNIVERSIDADE ESTADUAL DE CAMPINAS; M. BARRETO SANTOS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; L. H. FASOLIN, UNIVERSIDADE ESTADUAL DE CAMPINAS. |
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Título: |
Green extraction of total phenolic compounds in sorghum bran [Sorghum bicolor (L.) Moench]. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 465. |
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Idioma: |
Inglês |
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Notas: |
Ref. 4.13.10. P.13.010. IUFoST. 8-12 set. |
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Conteúdo: |
Sorghum [Sorghum bicolor (L.) Moench] is an underutilized cereal in human nutrition, despite being rich in bioactive compounds, present mainly in the grain's bran. Green technologies could be an interesting alternative to add value to this product, improving its bioactives recovery. In this study two techniques were used, thermoplastic extrusion (TE) as a pre-treatment and supercritical fluid (SFE) as a green extraction. The objective was to evaluate the effect of TE on the total phenolic content (TPC) in the extracts of Sorghum bran (SB) and extruded Sorghum bran (ESB) obtained by SFE. |
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Thesagro: |
Composto Fenólico; Extrusão; Farelo; Tecnologia de Alimento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01417nam a2200217 a 4500
001 2168173
005 2024-10-30
008 2024 bl uuuu u00u1 u #d
100 1 $aSANTOS, A. L. dos
245 $aGreen extraction of total phenolic compounds in sorghum bran [Sorghum bicolor (L.) Moench].$h[electronic resource]
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 465.$c2024
500 $aRef. 4.13.10. P.13.010. IUFoST. 8-12 set.
520 $aSorghum [Sorghum bicolor (L.) Moench] is an underutilized cereal in human nutrition, despite being rich in bioactive compounds, present mainly in the grain's bran. Green technologies could be an interesting alternative to add value to this product, improving its bioactives recovery. In this study two techniques were used, thermoplastic extrusion (TE) as a pre-treatment and supercritical fluid (SFE) as a green extraction. The objective was to evaluate the effect of TE on the total phenolic content (TPC) in the extracts of Sorghum bran (SB) and extruded Sorghum bran (ESB) obtained by SFE.
650 $aComposto Fenólico
650 $aExtrusão
650 $aFarelo
650 $aTecnologia de Alimento
700 1 $aMAIA, F. de A.
700 1 $aSANTOS, M. B.
700 1 $aCARVALHO, C. W. P. de
700 1 $aFASOLIN, L. H.
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Esconder MarcMostrar Marc Completo |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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