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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
21/02/2024 |
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Data da última atualização: |
21/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TIMM, T. G.; COSTA, T. M.; ALBERTON, M. D.; HELM, C. V.; TAVARES, L. B. B. |
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Afiliação: |
THAYNÃ GONÇALVES TIMM, UNIVERSIDADE REGIONAL DE BLUMENAU; TANIA MARIA COSTA; MICHELE DEBIASI ALBERTON, UNIVERSIDADE REGIONAL DE BLUMENAU; CRISTIANE VIEIRA HELM, CNPF; LORENA BENATHAR BALLOD TAVARES, UNIVERSIDADE REGIONAL DE BLUMENAU. |
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Título: |
Mushroom β-glucans: application and innovation for food industry and immunotherapy. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Applied Microbiology and Biotechnology, v. 107, p. 5035-5049, 2023. |
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DOI: |
https://doi.org/10.1007/s00253-023-12656-4 |
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Idioma: |
Inglês |
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Conteúdo: |
Among the most important sources of β-glucans are edible and medicinal mushrooms. These molecules are components of the cellular wall of basidiomycete fungi (mushrooms) and can be extracted even from the basidiocarp as the mycelium and its cultivation extracts or biomasses. Mushroom β-glucans are recognized by their potential effects as immunostimulants and immunosuppressants. They are highlighted as anticholesterolemic, anti-inflammatory, adjuvant in diabetes mellitus, mycotherapy for cancer treatment, as well as adjuvants for COVID-19 vaccines. Due to their relevance, several techniques of β-glucans extraction, purification, and analysis have already been described. Despite the previous knowledge of β-glucans’ benefits for human nutrition and health, the main information about this topic refers to the molecular identification, proper- ties, and benefits, as well as their synthesis and action on cells. Studies on biotechnology industry applications (product development) and the registered products of β-glucans from mushrooms are still limited and more common for feed and healthcare. In this context, this paper reviews the biotechnological production of food products containing β-glucans from basidiomycete fungi, focusing on food enrichment, and presents a new perspective on fungi β-glucans’ use as potential immunotherapy agents. |
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Palavras-Chave: |
Desenvolvimento de produtos; Enriquecimento alimentar; Imunoterapia; Micoterapia; Mmunotherapy; Mycotherapy; Propriedades bioativas. |
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Thesagro: |
Cogumelo. |
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Thesaurus Nal: |
Bioactive properties; Food enrichment; Mushrooms; Product development. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 02339naa a2200325 a 4500
001 2162154
005 2024-02-21
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s00253-023-12656-4$2DOI
100 1 $aTIMM, T. G.
245 $aMushroom β-glucans$bapplication and innovation for food industry and immunotherapy.$h[electronic resource]
260 $c2023
520 $aAmong the most important sources of β-glucans are edible and medicinal mushrooms. These molecules are components of the cellular wall of basidiomycete fungi (mushrooms) and can be extracted even from the basidiocarp as the mycelium and its cultivation extracts or biomasses. Mushroom β-glucans are recognized by their potential effects as immunostimulants and immunosuppressants. They are highlighted as anticholesterolemic, anti-inflammatory, adjuvant in diabetes mellitus, mycotherapy for cancer treatment, as well as adjuvants for COVID-19 vaccines. Due to their relevance, several techniques of β-glucans extraction, purification, and analysis have already been described. Despite the previous knowledge of β-glucans’ benefits for human nutrition and health, the main information about this topic refers to the molecular identification, proper- ties, and benefits, as well as their synthesis and action on cells. Studies on biotechnology industry applications (product development) and the registered products of β-glucans from mushrooms are still limited and more common for feed and healthcare. In this context, this paper reviews the biotechnological production of food products containing β-glucans from basidiomycete fungi, focusing on food enrichment, and presents a new perspective on fungi β-glucans’ use as potential immunotherapy agents.
650 $aBioactive properties
650 $aFood enrichment
650 $aMushrooms
650 $aProduct development
650 $aCogumelo
653 $aDesenvolvimento de produtos
653 $aEnriquecimento alimentar
653 $aImunoterapia
653 $aMicoterapia
653 $aMmunotherapy
653 $aMycotherapy
653 $aPropriedades bioativas
700 1 $aCOSTA, T. M.
700 1 $aALBERTON, M. D.
700 1 $aHELM, C. V.
700 1 $aTAVARES, L. B. B.
773 $tApplied Microbiology and Biotechnology$gv. 107, p. 5035-5049, 2023.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
30/08/2018 |
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Data da última atualização: |
15/08/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. |
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Afiliação: |
RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG. |
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Título: |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Foods, v. 7, n. 9, 136, Sept. 2018. |
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ISSN: |
2304-8158 |
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DOI: |
10.3390/foods7090136 |
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Idioma: |
Inglês |
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Conteúdo: |
The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. MenosThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of p... Mostrar Tudo |
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Palavras-Chave: |
Valor nutricional. |
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Thesagro: |
Análise Organoléptica; Consumo Alimentar; Feijão Branco; Glycine Max; Nutrição; Phaseolus Vulgaris; Soja. |
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Thesaurus NAL: |
Beans; Food processing quality; Hamburgers; Nutritional behavior; Sensory evaluation; Soybeans; Tempeh. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/182140/1/CNPAF-2018-foods.pdf
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Marc: |
LEADER 02648naa a2200385 a 4500
001 2094783
005 2019-08-15
008 2018 bl uuuu u00u1 u #d
022 $a2304-8158
024 7 $a10.3390/foods7090136$2DOI
100 1 $aVITAL, R. J.
245 $aProduction, quality, and acceptance of Tempeh and white bean Tempeh burgers.$h[electronic resource]
260 $c2018
520 $aThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability.
650 $aBeans
650 $aFood processing quality
650 $aHamburgers
650 $aNutritional behavior
650 $aSensory evaluation
650 $aSoybeans
650 $aTempeh
650 $aAnálise Organoléptica
650 $aConsumo Alimentar
650 $aFeijão Branco
650 $aGlycine Max
650 $aNutrição
650 $aPhaseolus Vulgaris
650 $aSoja
653 $aValor nutricional
700 1 $aBASSINELLO, P. Z.
700 1 $aCRUZ, Q. A.
700 1 $aCARVALHO, R. N.
700 1 $aPAIVA, J. C. M. de
700 1 $aCOLOMBO, A. O.
773 $tFoods$gv. 7, n. 9, 136, Sept. 2018.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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