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Registros recuperados: 5
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Biochemical markers: efficient tools for the assessment of wheat grain tissue proportions in milling fractions Inra
Hemery, Y.; Lullien-Pellerin, V.; Rouau, X.; Abecassis, J.; Samson, M.F.; Aman, P.; von Reding, W.; Spoerndli, C.; Barron, C..
To produce safe and healthy whole wheat food products, various grain or bran dry fractionation processes have been developed recently. In order to control the quality of the products and to adapt these processes, it is important to be able to monitor the grain tissue proportions in the different milling fractions produced. Accordingly, a quantitative method based on biochemical markers has been developed for the assessment of grain tissue proportions in grain fractions. Grain tissues that were quantified were the outer pericarp, an intermediate layer (including the outer pericarp, the testa and the hyaline layer), the aleurone cell walls, the aleurone cell contents, the endosperm and the germ, for two grain cultivars (Tiger and Crousty). Grain tissues were...
Tipo: Journal Article Palavras-chave: SON; GERME DE BLE; PROCEDE DE FRACTIONNEMENT WHEAT; GRAIN; BRAN; ALEURONE; OUTER LAYERS; FRACTIONATION; MILLING; PROCESSES.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20106bfeac1c&uri=/notices/prodinra1/2011/06/
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Dry processes to develop wheat fractions and products with enhanced nutritional quality Inra
Hemery, Y.; Rouau, X.; Lullien-Pellerin, V.; Barron, C.; Abecassis, J..
Numerous epidemiological studies have investigated the potential health benefits of consuming more wholegrain foods. However, in Europe, most wheat-based food products are made with refined endosperm from which the germ and peripheral layers (bran) are excluded, although these tissues have considerable nutritional potential and contain most of the micronutrients, phytochemicals and fibre of the grain. Dry fractionation technologies allow these peripheral tissues to be separated and recovered to efficiently separate valuable from detrimental components (i.e. contaminants, antinutrient compounds, irritants), in order to develop nutritionally enhanced ingredients and products. The rational development of efficient processes requires the ability to monitor the...
Tipo: Journal Article Palavras-chave: GRAIN DE BLE; FRACTIONNEMENT WHEAT; BRAN; ALEURONE; WHOLE GRAIN; DRY-PROCESSING; FRACTIONATION; MILLING; DEBRANNING; INGREDIENT; NUTRITIONAL QUALITY.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008ce317472&uri=/notices/prodinra1/2009/01/
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FTIR imaging of wheat endosperm cell walls in situ reveals compositional and architectural heterogeneity related to grain hardness Inra
Barron, C.; Parker, M.L.; Mills, E.N.C.; Rouau, X.; Wilson, R.H..
Endosperm cell walls of cultivars of wheat (Triticum aestivum L.) selected for their endosperm texture (two soft and two hard) were analysed in situ by Fourier transform infrared (FTIR) microspectroscopy. FTIR imaging coupled with statistical analysis was used to map the compositional and structural heterogeneity within transverse sections from which cell contents had been removed by sonication. In the majority of grains analysed, two distinct populations of endosperm cells could be identified by spectral features that were related to cell morphology and age, regardless of cultivar. The main cell-wall component responsible for these differences was the polysaccharide arabinoxylan. In a few samples, this heterogeneity was absent, for reasons that are not...
Tipo: Journal Article Palavras-chave: ENDOSPERME; DURETE CELL WALL; ENDOSPERM; FTIR IMAGING; FOURIER TRANSFORM INFRARED.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007f9bd2028&uri=/notices/prodinra1/2007/04/
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Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility Inra
Petitot, M.; Barron, C.; Morel, M.H.; Micard, V..
Pasta is popular for its ease of cooking and its low glycaemic index (GI). This interesting nutritional property can be attributed to its specific compact structure generally described as a protein network entrapping starch granules. Despite this low GI, pasta is poor in fibres and lack some essential amino acids. To enhance its nutritional composition, pasta can be fortified with non-traditional ingredients such as legume flours. The objective of this study was to investigate the impact of legume flour addition on pasta structure and the inherent consequences on the in vitro digestibility of starch. The addition of a high level (35%, w/w) of legume flour, especially split pea flour, induced some minor structural changes in pasta. The inclusion of fibres,...
Tipo: Journal Article Palavras-chave: PATE MIXTE; ALIMENT MIXTE DURUM WHEAT PASTA; LEGUME; MICROSTRUCTURE; PROTEIN NETWORK; STARCH DIGESTIBILITY.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20107f74a632&uri=/notices/prodinra1/2011/06/
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Laser-induced breakdown spectroscopy and chemometrics: a novel potential method to analyze wheat grains Inra
Martelli, M.R.; Brygo, F.; Sadoudi, A.; Delaporte, P.; Barron, C..
Laser-induced breakdown spectroscopy (LIBS) has been widely used to evaluate the elemental composition (e.g., minerals or metal accumulation) on vegetal tissues. The main objective of this work was to differentiate wheat outer tissues during the grain ablation using LIBS and univariate/multivariate analysis. A high resolution spectrometer and a Nd:YAG laser (532 nm, 5 ns) was first used in order to easily identify atomic wheat emission lines. Then a pulsed excimer laser ArF (193 nm, 15 ns) and a compact fiber optic spectrometer was used to acquire LIBS spectral data from each pulse. Univariate and multivariate analyses (MW2D, PLS-DA) were carried out to provide more in depth information from the LIBS experiment. The number of pulses needed to ablate wheat...
Tipo: Journal Article Palavras-chave: LASER IMPULSIONNEL; COUCHE PERIPHERIQUE; MICROMECANIQUE; COHESION; SPECTROSCOPIE WHEAT GRAIN; LIBS; PARTIAL LEAST-SQUARES; MOVING 2D; ALEURONE; COHESION.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20109572a104&uri=/notices/prodinra1/2010/12/
Registros recuperados: 5
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