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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
02/12/2014 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
CARVALHO, L. M. J. de; SMIDERLE, L. de A. S. M.; RIBEIRO, E. M. G.; ORTIZ, G. D.; GOMES, P. B.; CARVALHO, J. L. V. de. |
Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; LARA DE AZEVEDO SARMET MOREIRA SMIDERLE, UFRJ; EDIANE MARIA GOMES RIBEIRO, UFRJ; GISELA DELLAMORA ORTIZ, UFRJ; PATRÍCIA BARROS GOMES, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA. |
Título: |
Food sources: production and health benefits of carotenoids. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: YAMAGUCHI, M. (Ed.). Carotenoids: food sources, production and health benefits. New York: Nova Science Publishers, 2013. cap. 2. |
Páginas: |
p. 35-48 |
Série: |
(Nutrition and diet research porgress). |
ISBN: |
978-1-62808-622-5 |
Idioma: |
Inglês |
Conteúdo: |
Carotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. |
Palavras-Chave: |
Carotenóides; Food. |
Thesagro: |
Alimento; Carotenóide; Pigmento. |
Thesaurus Nal: |
carotenoids; Pigments. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 01531naa a2200301 a 4500 001 2001341 005 2016-02-22 008 2013 bl uuuu u00u1 u #d 020 $a978-1-62808-622-5 100 1 $aCARVALHO, L. M. J. de 245 $aFood sources$bproduction and health benefits of carotenoids. 260 $c2013 300 $ap. 35-48 490 $a(Nutrition and diet research porgress). 520 $aCarotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. 650 $acarotenoids 650 $aPigments 650 $aAlimento 650 $aCarotenóide 650 $aPigmento 653 $aCarotenóides 653 $aFood 700 1 $aSMIDERLE, L. de A. S. M. 700 1 $aRIBEIRO, E. M. G. 700 1 $aORTIZ, G. D. 700 1 $aGOMES, P. B. 700 1 $aCARVALHO, J. L. V. de 773 $tIn: YAMAGUCHI, M. (Ed.). Carotenoids: food sources, production and health benefits. New York: Nova Science Publishers, 2013. cap. 2.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registros recuperados : 6 | |
1. | | CARVALHO, L. M. J.; ORTIZ, D.-G.; RIBEIRO, E. M. G.; SMIDERLE, L.; PEREIRA, E. J.; CARVALHO, J. L. V. Beta-carotene: functions, health benefits, adverse effects and applications. In: LEFEVRE, M. (Ed.). Beta-carotene: functions, health benefits and adverse effects. New York: Nova Biomedical, 2013. cap. 3, p. 59-79.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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4. | | CARVALHO, L. M. J. de; SMIDERLE, L. de A. S. M.; CARVALHO, J. L. V. de; CARDOSO, F. de S. N.; KOBLITZ, M. G. B. Assessment of carotenoids in pumpkins after different home cooking conditions. Food Science and Technology, Campinas, v. 34, n. 2, p. 365-370, abr./jun. 2014.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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6. | | RIBEIRO, E. M. G.; SMIDERLE, L. A. S. M.; CARVALHO, L. M. J. de; CARDOSO, F. S. N.; DEODORO, I. N.; GOMES, P. B.; CARVALHO, J. L. V. de; PACHECO, S.; RAMOS, S. Influence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.). In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 6 | |
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Nenhum registro encontrado para a expressão de busca informada. |
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