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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Ciência Rural (1) Autor Abreu,Celeste Maria Patto de (1) Ascari,Ivan Júnior (1) Brasil,Tcherena Amorim (1) Capitani,Caroline Dário (1) Danés,Marina de Arruda Camargo (1) Dias Júnior,Gilson Sebastião (1) Duarte,Stella Maris da Silveira (1) Ferreira,Tânia Aparecida Pinto de Castro (1) Gouvêa,Cibele Marli Cação Paiva (1) Menezes,Hilary Castle de (1) Pereira,Marcos Neves (1) Pereira,Renata Apocalypse Nogueira (1) Santos,Marcelo Henrique dos (1) Silveira,Vítor Augusto (1) Takeuchi,Katiuchia Pereira (1) Mais... Palavra-chave Roasting (3) Acceptability (1) Alternative cereal (1) Antioxidant activity (1) Beverage (1) Coffee (1) Food stability (1) Gluten-free products (1) Meat products (1) Milk production (1) Non-degradable protein (1) Processing (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2017 (1) 2015 (1) 2005 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of processing and roasting on the antioxidant activity of coffee brews Ciênc. Tecnol. Aliment. Duarte,Stella Maris da Silveira; Abreu,Celeste Maria Patto de; Menezes,Hilary Castle de; Santos,Marcelo Henrique dos; Gouvêa,Cibele Marli Cação Paiva. The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Antioxidant activity; Roasting; Coffee; Processing. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035 Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.) Ciênc. Tecnol. Aliment. Brasil,Tcherena Amorim; Capitani,Caroline Dário; Takeuchi,Katiuchia Pereira; Ferreira,Tânia Aparecida Pinto de Castro. Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free products; Alternative cereal; Food stability; Meat products; Acceptability; Roasting. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200361 Replacement of raw soybean with roasted soybean increased milk production in Holstein cows Ciência Rural Dias Júnior,Gilson Sebastião; Silveira,Vítor Augusto; Ascari,Ivan Júnior; Pereira,Renata Apocalypse Nogueira; Danés,Marina de Arruda Camargo; Pereira,Marcos Neves. ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose... Tipo: Info:eu-repo/semantics/article Palavras-chave: Non-degradable protein; Roasting; Milk production. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651 Registros recuperados: 3 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