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| Registros recuperados : 39 | |
| 5. |  | DANTAS, B. F.; CORREIA, J. de S.; MARINHO, L. B.; ARAGÃO, C. A. Alterações bioquímicas durante a embebição de sementes de catingueira (Caesalpinia pyramidalis Tul.). Revista Brasileira de Sementes, Brasília, DF, v. 30, n. 1, p. 221-227, 2008.| Biblioteca(s): Embrapa Semiárido. |
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| 8. | | MARINHO, L. H. N.; SOARES, I. P.; MEDINA, C. de C.; GUEDES, C. L. B. Viabilidade técnica e econômica de uso do óleo fúsel em mistura com o etanol combústivel. In: ENCONTRO DE PESQUISA E INOVAÇÃO DA EMBRAPA AGROENERGIA, 6., 2020, Brasília, DF. Anais... Brasília, DF: Embrapa, 2020. p. 267-272 il.| Biblioteca(s): Embrapa Agroenergia. |
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| 9. | | FELISBERTO, T. da S.; MARINHO, L. B.; DEON, M. D. I.; ANDRADE, E. de A.; SOUZA FILHO, J. R. de. Água disponível no solo com ponto de murcha permanente obtido por diferentes métodos. In: INOVAGRI INTERNATIONAL MEETING, 2.; SIMPÓSIO BRASILEIRO DE SALINIDADE, 2.; REUNIÃO BRASILEIRA SOBRE ENGENHARIA DA IRRIGAÇÃO, 2., Fortaleza, 2014. Anais... Piracicaba: INOVAGRI: INCT-EI: INCTSA, 2014. 1 DVD.| Biblioteca(s): Embrapa Semiárido. |
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| 10. | | MARINHO, L. B.; FRIZZONE, J. A.; TOLENTINO JÚNIOR, J. B.; PAULINO, J.; FLUMIGNAN, D. L.; GÓES, D. B. Dinâmica da água no sistema solo-planta no cultivo da pimenta tabasco sob déficit hídrico. Irriga, v. 1, n. 1, p. 246-261, 2016.| Biblioteca(s): Embrapa Agropecuária Oeste. |
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| 13. | | VIEIRA, D. A.; CARVALHO, M. M. P.; AIDAR, S. de T.; MARINHO, L. B.; MESQUITA, A. de C. Produção de matéria seca e fisiologia em meloeiro submetido ao estresse hídrico em região Semiárida. In: CONGRESSO BRASILEIRO DE AGROMETEOROLOGIA, 20; SIMPÓSIO DE MUDANÇAS CLIMÁTICAS E DESERTIFICAÇÃO NO SEMIÁRIDO BRASILEIRO, 5., 2017, Juazeiro, BA. A agrometeorologia na solução de problemas multiescala: anais. Petrolina: Embrapa Semiárido; Juazeiro: UNIVASF; Campinas: Sociedade Brasileira de Agrometeorologia, 2017. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| 14. | | MARINHO, L. B.; RODRIGUES, J. V.; SOARES, J. M.; SANTOS, I. S.; BRANDÃO, E. O.; LIMA FILHO, J. M. P. Potencial de água no solo e na folha da videira "Sugraone" sob déficit hídrico. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 15, n. 11, p. 1115-1122, 2011.| Biblioteca(s): Embrapa Algodão. |
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| 16. | | MARINHO, L. B.; SOARES, J. M.; RODRIGUES, J. J. V.; LIMA, M. A. C. de; SOUZA, I. de. Water productivity in function of the regulated deficit of irrigation in the phase of maturation of grape Apirênica in the Valley of the San Francisco. In: INTERNATIONAL CONFERENCE OF AGRICULTURAL ENGINEERING; BRAZILIAN CONGRESS OF AGRICULTURAL ENGINEERING, 37.; INTERNATIONAL LIVESTOCK ENVIRONMENT SYMPOSIUM - ILES, 8., 2008, Foz do Iguaçu. Technology for all: sharing the knowledge for development: proceedings... Foz do Iguaçu: SBEA, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| 17. | | COSTA, C. S.; RODRIGUES, J. J. V.; CAVALCANTI, A. C.; MARINHO, L. B.; ALMEIDA NTO, L. A.; SILVA, T. J. A. Água disponível em um Neossolo Quartzarênico após adição de um condicionador mineral do solo. Revista brasileira de engenharia agrícola e ambiental, v.13, n.4, p.524-530, 2009.| Biblioteca(s): Embrapa Algodão. |
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| 18. | | BARROS JÚNIOR, J. H.; MISSIATTO, J. V. F.; MOHR, D. M.; SIMÕES, F. G.; MARINHO, L. A.; SILVA, B. R. da; NASCIMENTO, A. F. do. Emissões de óxido nitroso de solo cultivado com marandu com sistema solteiro e . In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 5.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 10., 2021. Sinop. Resumos... Brasília, DF: Embrapa, 2021. p. 47.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 19. | | MISSIATTO, J. V. F.; BARROS JÚNIOR, J. H.; MOHR, D. M.; SIMÕES, F. G.; MARINHO, L. A.; NASCIMENTO, A. F. do. Emissões de óxido nitroso do solo cultivado com soja em sistema solteiro e integrado com árvores. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 5.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 10., 2021. Sinop. Resumos... Brasília, DF: Embrapa, 2021. p. 45.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 20. | | NASCIMENTO, A. F. do; MARINHO, L. A.; SIMÕES, F. G.; BARROS JÚNIOR, J. H.; COLETTI, A. J.; MONTEIRO, R. A. C.; ROSSONI, A. L. Herbage mass and nutritive value of the Ipyporã grass during its establishment in silvopastoral systems in Southern Amazon. In: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FORESTRY SYSTEMS: 100% DIGITAL, 2., 2021. WCCLF 2021 proceedings. Campo Grande, MS: Embrapa Gado de Corte, 2021. p.176-180. WCCLF 2021. Evento online.| Biblioteca(s): Embrapa Agrossilvipastoril; Embrapa Gado de Leite. |
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| Registros recuperados : 39 | |
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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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/12/2023 |
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Data da última atualização: |
13/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MARINHO, L.; SANTOS, M. B.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
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Afiliação: |
LORRANY MARINHO; MONIQUE BARRETO SANTOS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
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Título: |
Impact of banking process on the dietary fiver and phenolic profile of pearl millet-based breads. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES, 6., 2023. Roma. Gluten-Free Cereal Products and Beverages: designing Food for Individual Needs and Choices: Book of abstracts. Viena: International Association for Cereal Science and Technology, 2023. p. 78-79. |
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Idioma: |
Inglês |
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Notas: |
GF23. 8 a 20 out. 2023. |
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Conteúdo: |
Gluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germination and fermentation that acting on the bioactive compounds. Germination promotes the synthesis or activation of diverse enzymatic systems present in the grain and fermentation Influences the bioaccessibility of phenolic compounds in cereal grains. Dietary fiber and phenolic compounds may offer several health benefits, such as anti-hyperglycemic, antioxidant and hypocholesterolemic effects. Thus, the use of pearl millet associated with the baking process promotes positive effects on the nutritional quality of gluten-free breads, since traditional ingredients have poor nutritional characteristics in terms of bioactive compounds and fiber. MenosGluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germi... Mostrar Tudo |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02932nam a2200169 a 4500
001 2159539
005 2023-12-13
008 2023 bl uuuu u00u1 u #d
100 1 $aMARINHO, L.
245 $aImpact of banking process on the dietary fiver and phenolic profile of pearl millet-based breads.$h[electronic resource]
260 $aIn: INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES, 6., 2023. Roma. Gluten-Free Cereal Products and Beverages: designing Food for Individual Needs and Choices: Book of abstracts. Viena: International Association for Cereal Science and Technology, 2023. p. 78-79.$c2023
500 $aGF23. 8 a 20 out. 2023.
520 $aGluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germination and fermentation that acting on the bioactive compounds. Germination promotes the synthesis or activation of diverse enzymatic systems present in the grain and fermentation Influences the bioaccessibility of phenolic compounds in cereal grains. Dietary fiber and phenolic compounds may offer several health benefits, such as anti-hyperglycemic, antioxidant and hypocholesterolemic effects. Thus, the use of pearl millet associated with the baking process promotes positive effects on the nutritional quality of gluten-free breads, since traditional ingredients have poor nutritional characteristics in terms of bioactive compounds and fiber.
650 $aFood technology
700 1 $aSANTOS, M. B.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTAKEITI, C. Y.
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