Título:	Development of food products from biofortified crops.
Autor:	GALLEGO, S. JIMÉNEZ, M. F. OSPINA, B. NUTTI, M. R. CARVALHO, J. L. V. de
Afiliación:	SONIA GALLEGO, INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT, COLOMBIA MARÍA FERNANDA JIMÉNEZ, UNIVERSIDAD DEL VALLE, COLOMBIA BERNARDO OSPINA, CLAYUCA CORPORATION, COLOMBIA MARILIA REGINI NUTTI, CTAA JOSE LUIZ VIANA DE CARVALHO, CTAA.
Año:	2014
Referencia:	In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014.
Páginas:	p. 11
Descripción:	the objective of this work to develop food products from biofortified crops that are accepted by consumers and maintain their nutritional quality after processing. Biofortified varieties of maize, beans, cassava and sweet potato were characterized by their high content of beta-carotene, iron and zinc. Using appropriate technologies and conditions of drying, milling and extrusion, four different pre-cooked mixtures that fulfilled nutritional requirements (according to Colombian Technical Standards) to be labeled as "good source of iron" were developed.
Thesagro:	Qualidade Nutrição Humana Consumidor Processamento
Palabras clave:	Biofortified crops Instant mixtures Flour-based drinks
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)