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Annatto seed residue (Bixa orellana L.): nutritional quality Ciênc. Tecnol. Aliment.
Valério,Melissa Alessandra; Ramos,Maria Isabel Lima; Braga Neto,José Antônio; Macedo,Maria Lígia Rodrigues.
Considering that annatto seeds are rich in protein, the present work aimed to evaluate the biological quality of this nutrient in the meal residue originating from annatto seed processing. We determined the general composition, mineral levels, amino acid composition and chemical scores, antinutritional factors, and protein quality using biological assays. The following values were obtained: 11.50% protein, 6.74% moisture, 5.22% ash, 2.22% lipids, 42.19% total carbohydrates and 28.45% fiber. The residue proved to be a food rich in fiber and also a protein source. Antinutritional factors were not detected. The most abundant amino acids were lysine, phenylalanine + tyrosine, leucine and isoleucine. Valine was the most limiting amino acid (chemical score...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biological value; Protein quality; Annatto.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200326
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Cor de feijão vagem fresco e processado após aplicação de cálcio Scientia Agricola
Fávaro,Simone Palma; Sá,Marcela Colognesi de; Ida,Elza Iouko; Braga Neto,José Antônio.
A cor em vegetais é um dos principais atributos de qualidade observado pelo consumidor e é influenciada por características intrínsecas e de processamento. O objetivo desta investigação foi avaliar as alterações de cor de feijão vagem fresco e processado após aplicação de concentrações crescentes de cálcio via absorção radicular. O feijão vagem cultivar UEL 1 foi cultivado com aplicação de concentrações crescentes de cálcio via solução nutritiva contendo 0, 75 , 150 e 300 mL L-1 de cálcio em substrato de areia grossa. A cor das vagens ao natural e enlatadas foram avaliadas por colorimetria de três estímulos, e os resultados foram expressos no sistema Hunter. As vagens ao natural apresentaram-se mais claras e amarelas quando foi adicionado cálcio à solução...
Tipo: Info:eu-repo/semantics/report Palavras-chave: Phaseolus vulgaris; Feijão-vagem; Cor; Cálcio.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162000000300030
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Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond Ciência Rural
Fioravante,Marceli Borges; Hiane,Priscila Aiko; Braga Neto,José Antônio.
ABSTRACT: The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotics; Sensorial analysis; Water-soluble extract; Dipteryx alata Vog.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900752
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Proteins of Bacuri almonds: nutritional value and in vivo digestibility Ciênc. Tecnol. Aliment.
Lima e Silva,Magalli Costa Barbosa; Hiane,Priscila Aiko; Braga Neto,José Antônio; Macedo,Maria Ligia Rodrigues.
Bacuri (Scheelea phalerata Mart.) is a type of palm fruit tree widely distributed in the Brazilian Cerrado. The objective of this paper was to study the almonds of bacuri, in their form in natura and processed, focusing on their nutritional value through the profile of amino acids, anti-nutritional factors and in vivo digestibility. Raw and toasted samples of the almond presented a high level of proteins and fiber. Proteins of raw bacuri almond showed no limiting amino acid when compared to the ones recommended by FAO/WHO, and histidine was the most limiting essential amino acid in the toasted almonds. The almond of bacuri does not present anti- nutritional factors. In an assay with rats fed with control (casein), tests (bacuri almond flours) and aproteic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Scheelea phalerata Mart.; Biological assay; Anti-nutritional factors; Amino acid profile.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100008
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Rates of calcium, yield and quality of snap bean Scientia Agricola
Favaro,Simone Palma; Braga Neto,José Antônio; Takahashi,Hideaki Wilson; Miglioranza,Édison; Ida,Elza Iouko.
Calcium ions (Ca) play an important role in many biochemical processes, delaying senescence and controlling physiological disorders in fruits and vegetables. The objective of this experiment was to analyze the effect of increasing calcium concentrations in snap beans. Snap bean cultivar UEL 1 was sown in sand containing 80 mg L-1 of calcium supplemented with nutrient solution, plus calcium at different contents: 0, 75, 150 and 300 mg L-1. Ca was mainly recovered in the shoots, followed by roots and pods. Calcium concentrations in the pods were 130, 259, 349 and 515 mg 100 g-1dry matter on a dry weight basis, in relation to the enhancement of calcium contents in the nutrient solution, respectively. A negative relationship between nitrogen content in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris L.; Biomass production; Pod; Nutrient solution; Nitrogen.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000600009
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Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog) Ciênc. Tecnol. Aliment.
Guimarães,Rita de Cássia Avellaneda; Favaro,Simone Palma; Viana,Antonio Camilo Arguelho; Braga Neto,José Antônio; Neves,Valdir Augusto; Honer,Michael Robin.
Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dipteryx alata; Protein fractions; Functional properties; Solubility; In vitro digestibility.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007
Registros recuperados: 6
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