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Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
11/06/2002 |
Data da última atualização: |
25/07/2007 |
Autoria: |
LEDUR, M. C.; ROSA, P. S. |
Afiliação: |
Embrapa Suinos e Aves, Concórdia, SC. |
Título: |
Genetics and aging in laying hens and broiler breeder: first and second cycles of production. |
Ano de publicação: |
1999 |
Fonte/Imprenta: |
In: JORNADA DE NUTRICION Y GENÉTICA DE AVES DE PRODUCCION, 1999, Buenos Aires. Memorias... Buenos Aires: Universidad de Buenos Aires, 1999. |
Páginas: |
p.13-19 |
Idioma: |
Português |
Palavras-Chave: |
Ciclo de produção; Egg; Laying hen; Melhoramento genético; Poedeira; Production cycle. |
Thesagro: |
Ovo. |
Thesaurus Nal: |
genetics. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00716naa a2200229 a 4500 001 1439413 005 2007-07-25 008 1999 bl --- 0-- u #d 100 1 $aLEDUR, M. C. 245 $aGenetics and aging in laying hens and broiler breeder$bfirst and second cycles of production. 260 $c1999 300 $ap.13-19 650 $agenetics 650 $aOvo 653 $aCiclo de produção 653 $aEgg 653 $aLaying hen 653 $aMelhoramento genético 653 $aPoedeira 653 $aProduction cycle 700 1 $aROSA, P. S. 773 $tIn: JORNADA DE NUTRICION Y GENÉTICA DE AVES DE PRODUCCION, 1999, Buenos Aires. Memorias... Buenos Aires: Universidad de Buenos Aires, 1999.
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Embrapa Suínos e Aves (CNPSA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
19/08/2022 |
Data da última atualização: |
10/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
QUEIROZ, V. A. V.; DIZLEK, H.; BARROS, F. A. R. de; TARDIN, F. D.; FIGUEIREDO, J. E. F.; AWIKA, J. M. |
Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HALEF DIZLEK, Texas A&M University; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa; FLAVIO DESSAUNE TARDIN, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; JOSEPH M. AWIKA, Texas A&M University. |
Título: |
Baking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 77, p. 552-559, 2022. |
DOI: |
https://doi.org/10.1007/s11130-022-01002-0 |
Idioma: |
Inglês |
Conteúdo: |
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents. MenosGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF co... Mostrar Tudo |
Palavras-Chave: |
Composto bioativo; Cozimento. |
Thesagro: |
Antioxidante; Biscoito; Farelo; Farinha; Glúten; Sorgo. |
Thesaurus NAL: |
Antioxidants; Baking; Bioactive compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02446naa a2200325 a 4500 001 2145588 005 2022-11-10 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s11130-022-01002-0$2DOI 100 1 $aQUEIROZ, V. A. V. 245 $aBaking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies.$h[electronic resource] 260 $c2022 520 $aGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents. 650 $aAntioxidants 650 $aBaking 650 $aBioactive compounds 650 $aAntioxidante 650 $aBiscoito 650 $aFarelo 650 $aFarinha 650 $aGlúten 650 $aSorgo 653 $aComposto bioativo 653 $aCozimento 700 1 $aDIZLEK, H. 700 1 $aBARROS, F. A. R. de 700 1 $aTARDIN, F. D. 700 1 $aFIGUEIREDO, J. E. F. 700 1 $aAWIKA, J. M. 773 $tPlant Foods for Human Nutrition$gv. 77, p. 552-559, 2022.
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