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| Registros recuperados : 273 | |
| 22. |  | QUEIROZ, L. R.; COELHO, F. C.; BARROSO, D. G.; QUEIROZ, V. A. V. Avaliação da produtividade de fitomassa e acúmulo de N, P e K em leguminosas arbóreas no sistema de aléias, em Campos dos Goytacazes, RJ. Revista Árvore, Viçosa, MG, v. 31, n. 3, p. 383-390, 2007.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 25. | | LIMA, G. J. M. M. de; PAES, M. C. D.; QUEIROZ, V. A. V. O milho na nutrição animal e humana. In: CRUZ, J. C.; MAGALHAES, P. C.; PEREIRA FILHO, I. A.; MOREIRA, J. A. A. (Ed.). Milho: o produtor pergunta, a Embrapa responde. Brasília, DF: Embrapa Informação Tecnológica; Sete Lagoas: Embrapa Milho e Sorgo, 2011. cap. 16, p. 239-267. (Coleção 500 perguntas, 500 respostas).| Biblioteca(s): Embrapa Milho e Sorgo; Embrapa Suínos e Aves. |
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| 28. | | OLIVEIRA, M. V. de; PIROZI, M. R.; QUEIROZ, V. A. V.; BARROS, F. A. R. de. Elaboração e digestibilidade in vitro do amido de farofa pronta à base de farinha de sorgo (Sorghum bicolor (L.) moench). In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. O uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Belém, PA: SBCTA:UFPA, 2018.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 37. | | GUIMARAES, L. J. M.; MENDES, F. F.; BRAS, A. Le; QUEIROZ, V. A. V. Efeito do beneficiamento no teor de micotoxinas em grãos de milho. In: CONGRESSO NACIONAL DE MILHO E SORGO, 27.; SIMPOSIO BRASILEIRO SOBRE A LAGARTA-DO-CARTUCHO, SPODOPTERA FRUGIPERDA, 3.; WORKSHOP SOBRE MANEJO E ETIOLOGIA DA MANCHA BRANCA DO MILHO, 2008, Londrina. Agroenergia, produção de alimentos e mudanças climáticas: desafios para milho e sorgo: trabalhos e palestras. [Londrina]: IAPAR; [Sete Lagoas]: Embrapa Milho e Sorgo, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 273 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Milho e Sorgo. |
|
Data corrente: |
17/10/2023 |
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Data da última atualização: |
09/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
AGUIAR, E. V.; SANTOS, F. G.; QUEIROZ, V. A. V.; CAPRILES, V. D. |
|
Afiliação: |
ETIENE VALÉRIA AGUIAR, UNIVERSIDADE FEDERAL DE SÃO PAULO; FERNANDA GARCIA SANTOS, UNIVERSIDADE FEDERAL DE SÃO PAULO; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; VANESSA DIAS CAPRILES, UNIVERSIDADE FEDERAL DE SÃO PAULO. |
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Título: |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Foods, v. 12, 3790, 2023. |
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DOI: |
https://doi.org/10.3390/foods12203790 |
|
Idioma: |
Inglês |
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Conteúdo: |
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012?2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made. |
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Palavras-Chave: |
Composto bioativo; Gluten-free; Whole grain. |
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Thesagro: |
Glúten; Grão; Processamento; Sorgo. |
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Thesaurus NAL: |
Bioactive compounds; Food processing. |
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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/doc/1157275/1/A-decade-of-evidence-of-sorghum-potential-in-the-development-of-novel-food-products.pdf
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Marc: |
LEADER 02216naa a2200277 a 4500
001 2157275
005 2023-11-09
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12203790$2DOI
100 1 $aAGUIAR, E. V.
245 $aA decade of evidence of sorghum potential in the development of novel food products$binsights from a bibliometric analysis.$h[electronic resource]
260 $c2023
520 $aDue to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012?2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.
650 $aBioactive compounds
650 $aFood processing
650 $aGlúten
650 $aGrão
650 $aProcessamento
650 $aSorgo
653 $aComposto bioativo
653 $aGluten-free
653 $aWhole grain
700 1 $aSANTOS, F. G.
700 1 $aQUEIROZ, V. A. V.
700 1 $aCAPRILES, V. D.
773 $tFoods$gv. 12, 3790, 2023.
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Embrapa Milho e Sorgo (CNPMS) |
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