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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/11/2020 |
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Data da última atualização: |
16/12/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SANTOS, T. B.; F. NETO, R. S.; COLLANTES, N. F.; HIDALGO CHÁVEZ, D. W.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V. |
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Afiliação: |
Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Sorghum Starch As Food Ingredient: Pasting and Thermal Properties. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
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ISBN: |
978-65-88243-73-2 |
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DOI: |
0.29327/cbcp2020.278634 |
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Idioma: |
Inglês |
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Notas: |
CBCP. 5 a 9 out. |
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Conteúdo: |
Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels. |
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Palavras-Chave: |
Apparent viscosity. |
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Thesaurus Nal: |
Food technology; Gelling agents; Retrogradation. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217634/1/278634.pdf
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Marc: |
LEADER 01633nam a2200253 a 4500
001 2126393
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a0.29327/cbcp2020.278634$2DOI
100 1 $aSANTOS, T. B.
245 $aSorghum Starch As Food Ingredient$bPasting and Thermal Properties.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP. 5 a 9 out.
520 $aSorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
650 $aFood technology
650 $aGelling agents
650 $aRetrogradation
653 $aApparent viscosity
700 1 $aF. NETO, R. S.
700 1 $aCOLLANTES, N. F.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
17/11/2022 |
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Data da última atualização: |
21/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PAULA, B. V. de; SETE, P. B.; BERGHETTI, A. L. P.; SILVA, L. O. S. da; JUNG, J. P.; NICOLOSO, F. T.; MAYER, N. A.; KULMANN, M. S.; BRUNETTO, G. |
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Afiliação: |
BETANIA VAHL DE PAULA; PAULA BEATRIZ SETE; ÁLVARO LUÍS PASQUETTI BERGHETTI; LINCON OLIVEIRA STEFANELLO DA SILVA; JOÃO PEDRO JUNG; FERNANDO TEIXEIRA NICOLOSO; NEWTON ALEX MAYER, CPACT; MATHEUS SEVERO KULMANN; GUSTAVO BRUNETTO. |
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Título: |
Kinetic parameters related to nitrogen uptake in "Okinawa" peach rootstocks are altered by "Chimarrita" scion Nitrogen uptake in "Okinawa" peach rootstock. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 103, p. 917-923, 2023. |
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ISSN: |
1097-0010 |
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DOI: |
https://doi.org/10.1002/jsfa.12203 |
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Idioma: |
Inglês |
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Notas: |
Accepted article published: 6 September 2022. |
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Conteúdo: |
The kinetic parameters of peach rootstock are a major factor contributing to its nitrogen (N) uptake efficiency,which directly affects the yield and quality parameters. However, the impact of grafting on N kinetic parameters is not suffi-ciently known as rootstocks are grafted with other scion cultivars before being transplanted to thefield. The objective of thisstudy was therefore to evaluate whether the grafting of "Okinawa" rootstock with the scion cultivar?Chimarrita?can alter thekinetic parameters related to N uptake. |
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Thesagro: |
Nitrogênio; Nutriente; Pêssego; Porta Enxerto; Prunus Persica. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01537naa a2200313 a 4500
001 2148371
005 2022-12-21
008 2023 bl uuuu u00u1 u #d
022 $a1097-0010
024 7 $ahttps://doi.org/10.1002/jsfa.12203$2DOI
100 1 $aPAULA, B. V. de
245 $aKinetic parameters related to nitrogen uptake in "Okinawa" peach rootstocks are altered by "Chimarrita" scion Nitrogen uptake in "Okinawa" peach rootstock.$h[electronic resource]
260 $c2023
500 $aAccepted article published: 6 September 2022.
520 $aThe kinetic parameters of peach rootstock are a major factor contributing to its nitrogen (N) uptake efficiency,which directly affects the yield and quality parameters. However, the impact of grafting on N kinetic parameters is not suffi-ciently known as rootstocks are grafted with other scion cultivars before being transplanted to thefield. The objective of thisstudy was therefore to evaluate whether the grafting of "Okinawa" rootstock with the scion cultivar?Chimarrita?can alter thekinetic parameters related to N uptake.
650 $aNitrogênio
650 $aNutriente
650 $aPêssego
650 $aPorta Enxerto
650 $aPrunus Persica
700 1 $aSETE, P. B.
700 1 $aBERGHETTI, A. L. P.
700 1 $aSILVA, L. O. S. da
700 1 $aJUNG, J. P.
700 1 $aNICOLOSO, F. T.
700 1 $aMAYER, N. A.
700 1 $aKULMANN, M. S.
700 1 $aBRUNETTO, G.
773 $tJournal of the Science of Food and Agriculture$gv. 103, p. 917-923, 2023.
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Embrapa Clima Temperado (CPACT) |
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