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	Provedor de dados BJPS (2) Autor Faria,Simone Aparecida dos Santos Conceição (2) Araújo,Elias da Silva (1) Arruda,Vanilda Aparecida Soares de (1) Bassinello,Priscila Zaczuk (1) Penteado,Marilene De Vuono Camargo (1) Penteado,Marilene de Vuono Camargo (1) Mais... Palavra-chave Cooking/Loss (1) Enzymatic inactivation (1) Fatty acids/in food (1) Food composition (1) High Performance Liquid Chromatography (1) Human diet (1) Minerals/in food (1) Oryza sativa/phytochemistry (1) Phylloquinone/determination/leaf vegetables (1) Rice bran/heat treatment (1) Rice bran/nutritional composition (1) Rice bran/nutritional value (1) Vitamin K/study/Brazil (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Vitamin K: content in food consumed in São Paulo, Brazil BJPS Faria,Simone Aparecida dos Santos Conceição; Arruda,Vanilda Aparecida Soares de; Araújo,Elias da Silva; Penteado,Marilene De Vuono Camargo. ABSTRACT Recent research on Vitamin K has shown its importance in maintaining vascular and bone health. Brazilian food composition tables do not show phylloquinone content in national foods. These data are needed to obtain more reliable results in nutritional status assessment studies of individuals in relation to this vitamin as studies have shown a geographical influence in food phylloquinone content. This study aims to determine phylloquinone (Vitamin K1) levels in its most important source: dark green leaved vegetables. Several varieties of vegetables were purchased directly from CEAGESP (General Warehouse Company of São Paulo) at different times. Phylloquinone was extracted using organic solvents and quantified by High Performance Liquid... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phylloquinone/determination/leaf vegetables; Food composition; High Performance Liquid Chromatography; Vitamin K/study/Brazil; Cooking/Loss. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502017000200603 Nutritional composition of rice bran submitted to different stabilization procedures BJPS Faria,Simone Aparecida dos Santos Conceição; Bassinello,Priscila Zaczuk; Penteado,Marilene de Vuono Camargo. In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice bran/nutritional composition; Rice bran/nutritional value; Rice bran/heat treatment; Oryza sativa/phytochemistry; Human diet; Fatty acids/in food; Minerals/in food; Enzymatic inactivation. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400008 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco