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Registro Completo |
Biblioteca(s): |
Embrapa Meio Ambiente. |
Data corrente: |
11/12/2019 |
Data da última atualização: |
12/12/2019 |
Autoria: |
PICOLI, J. F.; MATSUURA, M. I. da S. F.; BARRANTES, L. de S.; MAY, A.; HIRAKURI, M. H.; CASTRO, C. de. |
Afiliação: |
JULIANA FERREIRA PICOLI; MARILIA IEDA DA S F MATSUURA, CNPMA; LETICIA DE SANTI BARRANTES; ANDRE MAY, CNPMA; MARCELO HIROSHI HIRAKURI, CNPSO; CESAR DE CASTRO, CNPSO. |
Título: |
Life cycle inventories of grains and its products in Brazil. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
In: MATSUURA, M. I. da S. F.; PICOLI, J. F. Life cycle inventories of agriculture, forestry and animal husbandry: Brazil: for the SRI project. Zurich: Ecoinvent Association, 2019. p. 15-34. |
Idioma: |
Inglês |
Thesagro: |
Inventário Científico; Milho; Soja. |
Thesaurus Nal: |
Grains; Life cycle inventory; Soybeans. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 00810naa a2200241 a 4500 001 2116671 005 2019-12-12 008 2019 bl uuuu u00u1 u #d 100 1 $aPICOLI, J. F. 245 $aLife cycle inventories of grains and its products in Brazil.$h[electronic resource] 260 $c2019 650 $aGrains 650 $aLife cycle inventory 650 $aSoybeans 650 $aInventário Científico 650 $aMilho 650 $aSoja 700 1 $aMATSUURA, M. I. da S. F. 700 1 $aBARRANTES, L. de S. 700 1 $aMAY, A. 700 1 $aHIRAKURI, M. H. 700 1 $aCASTRO, C. de 773 $tIn: MATSUURA, M. I. da S. F.; PICOLI, J. F. Life cycle inventories of agriculture, forestry and animal husbandry: Brazil: for the SRI project. Zurich: Ecoinvent Association, 2019. p. 15-34.
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Embrapa Meio Ambiente (CNPMA) |
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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. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
31/12/2022 |
Data da última atualização: |
12/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SANTOS, T. B. DOS; FREIRE NETO, R. DA S.; COLLANTES, N. F.; CHÁVEZ, D. W. H.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de. |
Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; RAIMUNDO DA SILVA FREIRE NETO, UFRRJ; NATHALIA FERREIRA COLLANTES, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Journal of Food Process Engineering, v. 46, n. 10, 2023, |
DOI: |
https://doi.org/10.1111/jfpe.14251 |
Idioma: |
Inglês |
Conteúdo: |
Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
Palavras-Chave: |
Isolation; Pearson's correlation. |
Thesagro: |
Amido; Genótipo; Milho; Sorgo; Viscosidade. |
Thesaurus NAL: |
Food technology; Pastes; Swelling (materials); Viscosity. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 02232naa a2200325 a 4500 001 2150506 005 2023-12-12 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/jfpe.14251$2DOI 100 1 $aSANTOS, T. B. DOS 245 $aExploring starches from varied sorghum genotypes compared to commercial maize starch.$h[electronic resource] 260 $c2023 520 $aSorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. 650 $aFood technology 650 $aPastes 650 $aSwelling (materials) 650 $aViscosity 650 $aAmido 650 $aGenótipo 650 $aMilho 650 $aSorgo 650 $aViscosidade 653 $aIsolation 653 $aPearson's correlation 700 1 $aFREIRE NETO, R. DA S. 700 1 $aCOLLANTES, N. F. 700 1 $aCHÁVEZ, D. W. H. 700 1 $aQUEIROZ, V. A. V. 700 1 $aCARVALHO, C. W. P. de 773 $tJournal of Food Process Engineering$gv. 46, n. 10, 2023
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