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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: |
11/05/2023 |
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Data da última atualização: |
04/08/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
GOTTSCHALK, L. M. F.; SOUZA, E. F. de; OLIVEIRA, A. H.; FREITAS-SILVA, O.; SOARES, A. G. |
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Afiliação: |
LEDA MARIA FORTES GOTTSCHALK, CTAA; ERIKA FRAGA DE SOUZA, CTAA; AGNELLI HOLANDA OLIVEIRA, CTAA; OTNIEL FREITAS SILVA, CTAA; ANTONIO GOMES SOARES, CTAA. |
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Título: |
South American Cereal-Based Fermented Products. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 4, p. 57-72. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00030-X |
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Idioma: |
Inglês |
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Conteúdo: |
Cereal grains are a major source of dietary nutrients all over the world; they are ancestral foods and are part of the daily diet. Fermentation is the most simple and economical way of improving their nutritional value, sensory properties, and functional qualities. This chapter focuses on some of the indigenous fermented foods and beverages produced from different cereal substrates fermented by lactic acid bacteria, yeasts, and/or fungi in South America. The content presented in this chapter is of significant relevance, as much of the information compiled here are dispersed across different surveys. Therefore, these cereal-based fermented foods represent hundreds of years of the culture of ancestral and indigenous peoples and need greater visibility for current and future generations. |
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Palavras-Chave: |
Cereal fermentation; Fermentation process; Fermented product; Health-promoting; Indigenous food; Microbiota. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01669naa a2200253 a 4500
001 2153685
005 2023-08-04
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00030-X$2DOI
100 1 $aGOTTSCHALK, L. M. F.
245 $aSouth American Cereal-Based Fermented Products.$h[electronic resource]
260 $c2023
520 $aCereal grains are a major source of dietary nutrients all over the world; they are ancestral foods and are part of the daily diet. Fermentation is the most simple and economical way of improving their nutritional value, sensory properties, and functional qualities. This chapter focuses on some of the indigenous fermented foods and beverages produced from different cereal substrates fermented by lactic acid bacteria, yeasts, and/or fungi in South America. The content presented in this chapter is of significant relevance, as much of the information compiled here are dispersed across different surveys. Therefore, these cereal-based fermented foods represent hundreds of years of the culture of ancestral and indigenous peoples and need greater visibility for current and future generations.
653 $aCereal fermentation
653 $aFermentation process
653 $aFermented product
653 $aHealth-promoting
653 $aIndigenous food
653 $aMicrobiota
700 1 $aSOUZA, E. F. de
700 1 $aOLIVEIRA, A. H.
700 1 $aFREITAS-SILVA, O.
700 1 $aSOARES, A. G.
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 4, p. 57-72.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
Volume |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
22/12/2021 |
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Data da última atualização: |
31/01/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
VIENCZ, T.; ACRE, L. B.; RAMALHO, A. R.; ROCHA, R. B.; ALVES, E. A.; BENASSI, M. T. |
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Afiliação: |
THAYNA VIENCZ, Universidade Estadual de Londrina; LUCAS BONFANTI ACRE, Universidade Estadual de Londrina; ANDRE ROSTAND RAMALHO, CPAF-RO; RODRIGO BARROS ROCHA, CPAF-RO; ENRIQUE ANASTACIO ALVES, CPAF-RO; MARTA T. BENASSI, Universidade Estadual de Londrina. |
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Título: |
High-quality Robusta clones from Amazon show wide variation in the bioactive contents. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. |
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Páginas: |
1 p. |
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Idioma: |
Inglês |
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Conteúdo: |
Rondonia State in Brazil stands out for the research in genetical enhancement of Coffea canephora species, obtaining highly productive and resistant plants, that can also lead to specialty coffees. High-quality coffees of Robusta variety are produced in the Amazon regions of the State. Several bioactive coffee compounds even original from the beans (trigonelline, caffeine, total chlorogenic acids) or produced during roasting process (melanoidins) has been highlighted by their positive biological effects for human health and the importance in cup quality. However, bioactive compounds data for C. canephora are still scarce, and many researches do not specify the coffee variety. This research aimed to study bioactive compounds in Robusta clones from the Amazon region. |
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Palavras-Chave: |
Amazônia Ocidental; Ouro Preto do Oeste (RO); Rondônia; Western Amazon. |
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Thesagro: |
Alcalóide; Bebida; Café Robusta; Cafeína; Características Agronômicas; Coffea Canephora; Qualidade. |
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Thesaurus NAL: |
Agronomic traits; Bioactive compounds; Caffeine; Chlorogenic acid; Coffee (beverage); Grain quality. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229597/1/cpafro-18655.pdf
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Marc: |
LEADER 01910nam a2200385 a 4500
001 2138309
005 2022-01-31
008 2021 bl uuuu u00u1 u #d
100 1 $aVIENCZ, T.
245 $aHigh-quality Robusta clones from Amazon show wide variation in the bioactive contents.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá$c2021
300 $a1 p.
520 $aRondonia State in Brazil stands out for the research in genetical enhancement of Coffea canephora species, obtaining highly productive and resistant plants, that can also lead to specialty coffees. High-quality coffees of Robusta variety are produced in the Amazon regions of the State. Several bioactive coffee compounds even original from the beans (trigonelline, caffeine, total chlorogenic acids) or produced during roasting process (melanoidins) has been highlighted by their positive biological effects for human health and the importance in cup quality. However, bioactive compounds data for C. canephora are still scarce, and many researches do not specify the coffee variety. This research aimed to study bioactive compounds in Robusta clones from the Amazon region.
650 $aAgronomic traits
650 $aBioactive compounds
650 $aCaffeine
650 $aChlorogenic acid
650 $aCoffee (beverage)
650 $aGrain quality
650 $aAlcalóide
650 $aBebida
650 $aCafé Robusta
650 $aCafeína
650 $aCaracterísticas Agronômicas
650 $aCoffea Canephora
650 $aQualidade
653 $aAmazônia Ocidental
653 $aOuro Preto do Oeste (RO)
653 $aRondônia
653 $aWestern Amazon
700 1 $aACRE, L. B.
700 1 $aRAMALHO, A. R.
700 1 $aROCHA, R. B.
700 1 $aALVES, E. A.
700 1 $aBENASSI, M. T.
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