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dc.contributor.authorCARDOSO, W. S.pt_BR
dc.contributor.authorBORÉM, A.pt_BR
dc.contributor.authorKARAM, D.pt_BR
dc.contributor.authorRIOS, S. de A.pt_BR
dc.contributor.authorPAES, M. C. D.pt_BR
dc.date.accessioned2015-12-07T11:11:11Zpt_BR
dc.date.available2015-12-07T11:11:11Zpt_BR
dc.date.created2015-12-07pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationFood Science and Technology, Campinas, 35, n., 3, p. 481-486, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1030836pt_BR
dc.descriptionMaize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (?-carotene + ?-carotene), monohydroxilated carotenoids (?-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p?0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest?s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBiofortificaçãopt_BR
dc.titleInfluence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays).pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-03-28T11:11:11Zpt_BR
dc.subject.thesagroCarotenopt_BR
dc.subject.thesagroPreservação de alimentopt_BR
dc.subject.thesagroCerealpt_BR
dc.subject.thesagroProcessamentopt_BR
dc.subject.thesagroMilhopt_BR
riaa.ainfo.id1030836pt_BR
riaa.ainfo.lastupdate2016-03-28pt_BR
dc.identifier.doiHttp://dx.doi.org/10.1590/1678-457X.6705pt_BR
dc.contributor.institutionDECIO KARAM, CNPMS; SARA DE ALMEIDA RIOS, CPAA; MARIA CRISTINA DIAS PAES, CNPMS.pt_BR
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