| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Gado de Leite. |
|
Data corrente: |
15/03/2016 |
|
Data da última atualização: |
18/03/2016 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
CESAR, D. E.; MENDONCA, L. C.; DEL´DUCA, A.; DIAS, R. J. P.; RAMOS, A. F. L. H.; SENRA, M.; ROMERO-NIEMBRO, V. M.; CARNEIRO, J. da C.; GUIMARAES, A. S. |
|
Afiliação: |
DIONÉIA EVANGELISTA CESAR, UFJF; LETICIA CALDAS MENDONCA, CNPGL; ALESSANDRO DEL´DUCA, IF Sudeste, Juiz de Fora, MG; ROBERTO JÚNIO P. DIAS, UFJF; ALESSANDRA FERNANDES L. H. RAMOS, UFJF; MARCUS SENRA, UFJF; VICTOR M. ROMERO-NIEMBRO, Universidade Nacional Autônoma do México; JAILTON DA COSTA CARNEIRO, CNPGL; ALESSANDRO DE SA GUIMARAES, CNPGL. |
|
Título: |
Comunidade Microbiana e Parâmetros Físicos e Químicos nos Sistemas de Compost Barn. |
|
Ano de publicação: |
2015 |
|
Fonte/Imprenta: |
In: CONGRESSO INTERNACIONAL DO LEITE, 13., 2015, Porto Alegre. Anais... Juiz de Fora: Embrapa Gado de Leite, 2015. |
|
Páginas: |
4 p. |
|
Idioma: |
Português |
|
Palavras-Chave: |
Estrutura de comunidade; Microrganismos; Nutrientes. |
|
Thesagro: |
Compostagem; Temperatura. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 00841naa a2200277 a 4500
001 2040943
005 2016-03-18
008 2015 bl uuuu u00u1 u #d
100 1 $aCESAR, D. E.
245 $aComunidade Microbiana e Parâmetros Físicos e Químicos nos Sistemas de Compost Barn.
260 $c2015
300 $a4 p.
650 $aCompostagem
650 $aTemperatura
653 $aEstrutura de comunidade
653 $aMicrorganismos
653 $aNutrientes
700 1 $aMENDONCA, L. C.
700 1 $aDEL´DUCA, A.
700 1 $aDIAS, R. J. P.
700 1 $aRAMOS, A. F. L. H.
700 1 $aSENRA, M.
700 1 $aROMERO-NIEMBRO, V. M.
700 1 $aCARNEIRO, J. da C.
700 1 $aGUIMARAES, A. S.
773 $tIn: CONGRESSO INTERNACIONAL DO LEITE, 13., 2015, Porto Alegre. Anais... Juiz de Fora: Embrapa Gado de Leite, 2015.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | 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: |
12/12/2023 |
|
Data da última atualização: |
12/12/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 3 |
|
Autoria: |
PESSANHA, K. L. F.; SANTOS, M. B.; SÁ, D. de G. C. F. de; TAKEITI, C. Y.; CARVALHO, C. W. P. de. |
|
Afiliação: |
KÊNIA LETÍCIA FERREIRA PESSANHA, UFRRJ; MONIQUE BARRETO SANTOS, UFRRJ; DANIELA DE GRANDI C FREITAS DE SA, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
|
Título: |
Impact of whole millet extruded four on the physicochemical properties and antihyperglycemic activity of gluten free pasta. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Journal of Food Science and Technology, v. 60, n. 6, p. 1738–1748, jun. 2023. |
|
DOI: |
ttps://doi.org/10.1007/s13197-023-05714-2 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties. |
|
Palavras-Chave: |
Cereal processing; Thermoplastic extrusion. |
|
Thesaurus NAL: |
Food technology. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02204naa a2200217 a 4500
001 2159543
005 2023-12-12
008 2023 bl uuuu u00u1 u #d
024 7 $attps://doi.org/10.1007/s13197-023-05714-2$2DOI
100 1 $aPESSANHA, K. L. F.
245 $aImpact of whole millet extruded four on the physicochemical properties and antihyperglycemic activity of gluten free pasta.$h[electronic resource]
260 $c2023
520 $aGluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.
650 $aFood technology
653 $aCereal processing
653 $aThermoplastic extrusion
700 1 $aSANTOS, M. B.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aTAKEITI, C. Y.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Science and Technology$gv. 60, n. 6, p. 1738–1748, jun. 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
