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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/08/2022 |
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Data da última atualização: |
13/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, M. E. A. S.; COIMBRA, P. P. S.; GALDEANO, M. C.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
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Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIRIO; PEDRO PAULO SALDANHA COIMBRA, UNIRIO; MELICIA CINTIA GALDEANO, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
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Título: |
How does germinated rice impact starch structure, products and nutrionalevidences? ? A review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Trends in Food Science & Technology, v. 122, p. 13–23, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
Background: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes. MenosBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good s... Mostrar Tudo |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02095naa a2200181 a 4500
001 2145543
005 2022-10-13
008 2022 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, M. E. A. S.
245 $aHow does germinated rice impact starch structure, products and nutrionalevidences? ? A review.$h[electronic resource]
260 $c2022
520 $aBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes.
650 $aFood technology
700 1 $aCOIMBRA, P. P. S.
700 1 $aGALDEANO, M. C.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTAKEITI, C. Y.
773 $tTrends in Food Science & Technology$gv. 122, p. 13–23, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
30/11/2015 |
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Data da última atualização: |
04/03/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, G. M. da; BROSE, A. D. P.; NETO, A. P. R. |
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Afiliação: |
GUSTAVO MARTINS DA SILVA, CPPSUL; A. D. P. BROSE, UNIPAMPA; A. P. R. NETO, IDEAU. |
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Título: |
Produção de sementes de azevém (Lolium multiflorum Lam.) BRS Ponteio em função da época de diferimento. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Informativo Abrates, Curitiba, v. 23, n. 2, set. 2015. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
Número especial. Trabalho 629. Edição dos Resumos do 19º Congresso Brasileiro de Sementes, Foz do Iguaçu, set. 2015. |
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Conteúdo: |
Muitas áreas de produção de sementes de azevém (Lolium multiflorum Lam.) no sul do Brasil são utilizadas também para o pastejo de bovinos. |
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Thesagro: |
Germinação; Pastejo; Planta forrageira; Rendimento. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/134232/1/629.pdf
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Marc: |
LEADER 00882nam a2200205 a 4500
001 2029891
005 2016-03-04
008 2015 bl uuuu u00u1 u #d
100 1 $aSILVA, G. M. da
245 $aProdução de sementes de azevém (Lolium multiflorum Lam.) BRS Ponteio em função da época de diferimento.$h[electronic resource]
260 $aInformativo Abrates, Curitiba, v. 23, n. 2, set. 2015.$c2015
300 $c1 CD-ROM.
500 $aNúmero especial. Trabalho 629. Edição dos Resumos do 19º Congresso Brasileiro de Sementes, Foz do Iguaçu, set. 2015.
520 $aMuitas áreas de produção de sementes de azevém (Lolium multiflorum Lam.) no sul do Brasil são utilizadas também para o pastejo de bovinos.
650 $aGerminação
650 $aPastejo
650 $aPlanta forrageira
650 $aRendimento
700 1 $aBROSE, A. D. P.
700 1 $aNETO, A. P. R.
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Embrapa Pecuária Sul (CPPSUL) |
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