| |
|
|
| Registros recuperados : 63 | |
| 61. |  | OLIVEIRA, O. L. P. de; GONZAGA, S. S.; GONCALVES, J. O. N.; MUNIZ, E. N.; FREITAS, T. M. S.; GRANDO, L. P. Evaluation of fertilizing methods on the establisment of pasture species on native pasture by direct sowing. In: INTERNATIONAL GRASSLAND CONGRESS, 19., 2001, São Pedro, SP. Grassland ecosystems: an outlook into the 21st century: proceedings. Piracicaba: Fealq: SBZ, 2001.| Biblioteca(s): Embrapa Pecuária Sul. |
|    |
| 62. | | SEVERO, H. C.; GASTAL, E.; ACEVEDO, A. S.; PINHEIRO, A. da C.; CHAGAS, E. C.; JANTSEN, J. C. B.; LEAL, J. J. B.; GONCALVES, J. O. N.; GARCIA, J. T. C. Um sistema misto de produção: bovinos de corte e ovinos, para uma região do Estado do Rio Grande do Sul. Bagé: IPEAS, 1971. 13 p. (IPEAS. Indicação da pesquisa, 23).| Biblioteca(s): Embrapa Pecuária Sul. |
| |
| 63. | | SEVERO, H. C.; GASTAL, E.; PINHEIRO, A. da C.; ACEVEDO, A. S.; CHAGAS, E. C.; JANTZEN, J. C. B.; LEAL, J. J. B.; GONÇALVES, J. O. N.; GARCIA, J. T. C.; ARAÚJO, M. O. C. de; BRASIL, N. E. T.; CAGGIANO FILHO, P.; DIAS, T. S.; MACEDO, W. dos S. L. de. Um sistema de produção mista de bovinos de corte e ovinos para uma região do Rio Grande do Sul. Pelotas: IPEAS, 1973. 144 p. (Boletim técnico, 77).| Biblioteca(s): Embrapa Acre; Embrapa Meio-Norte; Embrapa Pecuária Sul; Embrapa Rondônia; Embrapa Semiárido. |
| |
| Registros recuperados : 63 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Milho e Sorgo. |
|
Data corrente: |
16/08/2004 |
|
Data da última atualização: |
05/06/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
PAES, M. C. D.; MAGA, J. |
|
Afiliação: |
MARIA CRISTINA DIAS PAES, CNPMS. |
|
Título: |
Effect of extrusion on essential amino acids profile and color of whole-grain flours of quality protein maize (QPM) and normal maize cultivars. |
|
Ano de publicação: |
2004 |
|
Fonte/Imprenta: |
Revista Brasileira de Milho e Sorgo, Sete Lagoas, v. 3, n. 1, p. 10-20, 2004. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a screw compression ratio of 3: I, screw speed of 80 rpm, and die head temperature of 13Ooc, using two different die nozzle diameters (3 and 5 mm). Extrusion caused a diminishment in the contents of the essential amino acids isoleucine, leucine, lysine, threonine and valine when compared to their original flours (P<0.05). But, the contents ofhistidine, methionine, phenylalanine and tryptophan were not different for flours and extrudates of the same source (P>0.05). QPM samples, either raw ar extruded, were significantly higher in lysine, methionine and tryptophan compared to samples of normal maize (P<0.05). Extrudates produced with yellow QPM flours were lighter than their correspondent raw material (P<0.05), different from that of yellow normal maize. This trend was also observed for redness (a values) in extrudates. On the other hand, white and yellow extrudates presented higher b values (yellowness) than their correspond raw flour. Despite the adverse effect of extrusion in the amino acid retention, the use of QPM flours in replacement of normal maize fIours can provide maize extrudates with superior protein quality. |
|
Palavras-Chave: |
Alta qualidade proteica; Aminoacidos essenciais; QPM. |
|
Thesagro: |
Cor; Extrusão; Milho. |
|
Categoria do assunto: |
S Ciências Biológicas |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/30712/1/Effect-extrusion.pdf
|
|
Marc: |
LEADER 02165naa a2200205 a 4500
001 1487699
005 2018-06-05
008 2004 bl uuuu u00u1 u #d
100 1 $aPAES, M. C. D.
245 $aEffect of extrusion on essential amino acids profile and color of whole-grain flours of quality protein maize (QPM) and normal maize cultivars.$h[electronic resource]
260 $c2004
520 $aWhole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a screw compression ratio of 3: I, screw speed of 80 rpm, and die head temperature of 13Ooc, using two different die nozzle diameters (3 and 5 mm). Extrusion caused a diminishment in the contents of the essential amino acids isoleucine, leucine, lysine, threonine and valine when compared to their original flours (P<0.05). But, the contents ofhistidine, methionine, phenylalanine and tryptophan were not different for flours and extrudates of the same source (P>0.05). QPM samples, either raw ar extruded, were significantly higher in lysine, methionine and tryptophan compared to samples of normal maize (P<0.05). Extrudates produced with yellow QPM flours were lighter than their correspondent raw material (P<0.05), different from that of yellow normal maize. This trend was also observed for redness (a values) in extrudates. On the other hand, white and yellow extrudates presented higher b values (yellowness) than their correspond raw flour. Despite the adverse effect of extrusion in the amino acid retention, the use of QPM flours in replacement of normal maize fIours can provide maize extrudates with superior protein quality.
650 $aCor
650 $aExtrusão
650 $aMilho
653 $aAlta qualidade proteica
653 $aAminoacidos essenciais
653 $aQPM
700 1 $aMAGA, J.
773 $tRevista Brasileira de Milho e Sorgo, Sete Lagoas$gv. 3, n. 1, p. 10-20, 2004.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
