| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Recursos Genéticos e Biotecnologia. Para informações adicionais entre em contato com cenargen.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
|
Data corrente: |
30/11/2005 |
|
Data da última atualização: |
26/05/2022 |
|
Autoria: |
COSTA, M. F.; DEL SARTO, R. P.; SOUZA, D. L. S.; SILVA, M. C. M.; FIGUEIRA, E. L. Z.; GROSSI-de-SÁ, M. F. |
|
Título: |
Use of phage display to select OCI mutants against cysteine proteinase from insect pest. |
|
Ano de publicação: |
2005 |
|
Fonte/Imprenta: |
In: REUNIÃO ANUAL: SOCIEDADE BRASILEIRA DE BIOQUÍMICA E BIOLOGIA MOLECULAR, 34., 2005, Águas de Lindóia. Programas e resumos... São Paulo: Sociedade Brasileira de Bioquímica e Biologia Molecular, 2005. |
|
Idioma: |
Inglês |
|
Palavras-Chave: |
Cysteine proteinase; Inseto praga. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00736nam a2200181 a 4500
001 1186439
005 2022-05-26
008 2005 bl uuuu u00u1 u #d
100 1 $aCOSTA, M. F.
245 $aUse of phage display to select OCI mutants against cysteine proteinase from insect pest.$h[electronic resource]
260 $aIn: REUNIÃO ANUAL: SOCIEDADE BRASILEIRA DE BIOQUÍMICA E BIOLOGIA MOLECULAR, 34., 2005, Águas de Lindóia. Programas e resumos... São Paulo: Sociedade Brasileira de Bioquímica e Biologia Molecular$c2005
653 $aCysteine proteinase
653 $aInseto praga
700 1 $aDEL SARTO, R. P.
700 1 $aSOUZA, D. L. S.
700 1 $aSILVA, M. C. M.
700 1 $aFIGUEIRA, E. L. Z.
700 1 $aGROSSI-de-SÁ, M. F.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
|
|
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; Embrapa Milho e Sorgo. |
|
Data corrente: |
28/10/2015 |
|
Data da última atualização: |
12/02/2016 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
CARDOSO, L. de M.; PINHEIRO, S. S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MENEZES, C. B. de; MOREIRA, A. V. B.; BARROS, F. A. R. de; AWIKA, J. M.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. |
|
Afiliação: |
CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
|
Título: |
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. |
|
Ano de publicação: |
2015 |
|
Fonte/Imprenta: |
Journal of Cereal Science, London, v. 65, p. 220-226, 2015. |
|
ISSN: |
0733-5210 |
|
DOI: |
http://dx.doi.org/10.1016/j.jcs.2015.06.015 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7 e 61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7 e 93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6 e 14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition. |
|
Thesagro: |
Antioxidante; Composto fenólico; Flavonoíde; Sorgo. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02316naa a2200301 a 4500
001 2030292
005 2016-02-12
008 2015 bl uuuu u00u1 u #d
022 $a0733-5210
024 7 $ahttp://dx.doi.org/10.1016/j.jcs.2015.06.015$2DOI
100 1 $aCARDOSO, L. de M.
245 $aPhenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven.$h[electronic resource]
260 $c2015
520 $aSorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7 e 61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7 e 93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6 e 14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition.
650 $aAntioxidante
650 $aComposto fenólico
650 $aFlavonoíde
650 $aSorgo
700 1 $aPINHEIRO, S. S.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aMENEZES, C. B. de
700 1 $aMOREIRA, A. V. B.
700 1 $aBARROS, F. A. R. de
700 1 $aAWIKA, J. M.
700 1 $aMARTINO, H. S. D.
700 1 $aPINHEIRO-SANT'ANA, H. M.
773 $tJournal of Cereal Science, London$gv. 65, p. 220-226, 2015.
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!!! |
|
|
