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Registros recuperados : 3 | |
1. | | CAMPELO, F. A.; HENRIQUES, G. S.; SIMEONE, M. L. F.; QUEIROZ, V. A. V.; RAMOS, A. L. C. C.; SILVA, M. R.; AUGUSTI, R.; MELO, J. O. F.; LACERDA, I. C. A.; ARAÚJO, R. L. M. de. Características químicas e nutricionais de dois genótipos de sorgo, depois da extrusão termoplástica. In: MELO, J. O. F. (org.). Ciências Agrárias: o avanço da ciência no Brasil. Guarujá: Científica Digital, 2021. v. 1. p. 234-260. Biblioteca(s): Embrapa Milho e Sorgo. |
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2. | | CORREIA, V. T. V.; D'ANGELIS, D. F.; QUEIROZ, V. A. V.; RAMOS, A. L. C. C.; MACEDO, M. C.; AUGUSTI, R.; MELO, J. O. F.; FERREIRA, A. A.; LACERDA, I. C. A.; FANTE, C. A. Impact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours. Journal of the Brazilian Chemical Society, v. 34, n. 2, p. 182-193, 2023. Publicado online em 13 jul. 2022. Biblioteca(s): Embrapa Milho e Sorgo. |
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3. | | CAMPELO, F. A.; HENRIQUES, G. S.; SIMEONE, M. L. F.; QUEIROZ, V. A. V.; SILVA, M. R.; AUGUSTI, R.; MELO, J. O. F.; LACERDA, I. C. A.; ARAÚJO, R. L. B. Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332. Journal of the Brazilian Chemical Society, v. 31, n. 4, p. 788-802, 2020. Biblioteca(s): Embrapa Milho e Sorgo. |
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Registros recuperados : 3 | |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
22/10/2019 |
Data da última atualização: |
13/08/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CAMPELO, F. A.; HENRIQUES, G. S.; SIMEONE, M. L. F.; QUEIROZ, V. A. V.; SILVA, M. R.; AUGUSTI, R.; MELO, J. O. F.; LACERDA, I. C. A.; ARAÚJO, R. L. B. |
Afiliação: |
Flávia A. Campelo, Universidade Federal de Minas Gerais; Gilberto S. Henriques, Universidade Federal de Minas Gerais; MARIA LUCIA FERREIRA SIMEONE, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Mauro R. Silva, Universidade Federal de Minas Gerais; Rodinei Augusti, Universidade Federal de Minas Gerais; Júlio O. F. Melo, Universidade Federal de São João Del-Rei; Inayara C. A. Lacerda, Universidade Federal de Minas Gerais; Raquel L. B. Araújo, Universidade Federal de Minas Gerais. |
Título: |
Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of the Brazilian Chemical Society, v. 31, n. 4, p. 788-802, 2020. |
DOI: |
10.21577/0103-5053.20190243 |
Idioma: |
Inglês |
Conteúdo: |
The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds? identification on the extruded samples. The analysis of sorghum samples? main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique. |
Palavras-Chave: |
Análise de componentes; Características nutricionais; Características químicas; Spray de papel. |
Thesagro: |
Extrusão; Genótipo; Sorgo. |
Categoria do assunto: |
W Química e Física |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212310/1/Study-thermoplastic.pdf
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Marc: |
LEADER 02077naa a2200313 a 4500 001 2113363 005 2020-08-13 008 2020 bl uuuu u00u1 u #d 024 7 $a10.21577/0103-5053.20190243$2DOI 100 1 $aCAMPELO, F. A. 245 $aStudy of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332.$h[electronic resource] 260 $c2020 520 $aThe use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds? identification on the extruded samples. The analysis of sorghum samples? main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique. 650 $aExtrusão 650 $aGenótipo 650 $aSorgo 653 $aAnálise de componentes 653 $aCaracterísticas nutricionais 653 $aCaracterísticas químicas 653 $aSpray de papel 700 1 $aHENRIQUES, G. S. 700 1 $aSIMEONE, M. L. F. 700 1 $aQUEIROZ, V. A. V. 700 1 $aSILVA, M. R. 700 1 $aAUGUSTI, R. 700 1 $aMELO, J. O. F. 700 1 $aLACERDA, I. C. A. 700 1 $aARAÚJO, R. L. B. 773 $tJournal of the Brazilian Chemical Society$gv. 31, n. 4, p. 788-802, 2020.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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