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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Open Agri (1) Electron. J. Biotechnol. (1) Autor Arêas,José Alfredo Gomes (1) Ferreira,Tania Aparecida (1) G. (1) Hugenholtz,Jeroen (1) Smid,Eddy J. (1) Sybesma,Wilbert (1) de Vos,Willem M. (1) Mais... Palavra-chave Novel foods (3) Alcohols (1) Antinutritional factors (1) Calcium absorption (1) Cereals (1) Densitometry (1) Fructose (1) Genetic modification (1) Germplasm (1) Grain (1) Husking (1) Lactic acid bacteria (1) Legislation (1) Participation (1) Rats (1) Safety assessment (1) Sorghum (1) Starch (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Journal article (1) Ano 2010 (1) 2006 (1) 1992 (1) País Brazil (1) Chile (1) India (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Calcium bioavailability of raw and extruded amaranth grains Ciênc. Tecnol. Aliment. Ferreira,Tania Aparecida; Arêas,José Alfredo Gomes. Calcium bioavailability of raw and extruded amaranth grains was assessed in a biological assay in rats. Rats were fed for 28 days on diets in which raw or extruded amaranth was the only calcium source, compared to a control diet with calcium carbonate. Calcium and phosphorous levels were determined in the rats' serum during the experimental period and in the bones at the end of the experiment. Amaranth extrusion increased its calcium bioavailability, assessed by tibia and femur weights and calcium and phosphorous content of the bones. Apparent calcium absorption index, the force needed to break the bones and bone densitometry of both extruded and raw amaranth were the same, though different from the control group. The results show that amaranth can be a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Novel foods; Densitometry; Calcium absorption; Rats; Antinutritional factors. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200037 Safe use of genetically modified lactic acid bacteria in food: Bridging the gap between consumers, green groups, and industry Electron. J. Biotechnol. Sybesma,Wilbert; Hugenholtz,Jeroen; de Vos,Willem M.; Smid,Eddy J.. Within the European Union (EU), the use of genetically modified organisms (GMOs) in food production is not widely applied and accepted. In contrast to the United States of America, the current EU legislation limits the introduction of functional foods derived from GMOs that may bring a clear benefit to the consumer. Genetically modified lactic acid bacteria (GM-LAB) can be considered as a different class of GMOs, and the European Union is preparing regulations for the risk assessment of genetically modified microorganisms. Since these procedures are not yet implemented, the current risk assessment procedure is shared for GMOs derived from micro organisms, plants, or animals. At present, the use of organisms in food production that have uncontrolled genetic... Tipo: Journal article Palavras-chave: Lactic acid bacteria; Genetic modification; Legislation; Novel foods; Safety assessment. Ano: 2006 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000400011 Sorghum Research and Development Network for Asia Open Agri G.. Palavras-chave: Sorghum; Cereals; Fructose; Germplasm; Starch; Participation; Novel foods; Husking; Alcohols; Grain. Ano: 1992 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/4106 Registros recuperados: 3 Primeira ... 1 ... Última

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