Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1000348
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dc.contributor.authorGALLEGO, S.pt_BR
dc.contributor.authorJIMÉNEZ, M. F.pt_BR
dc.contributor.authorOSPINA, B.pt_BR
dc.contributor.authorNUTTI, M. R.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.date.accessioned2014-11-17T11:11:11Zpt_BR
dc.date.available2014-11-17T11:11:11Zpt_BR
dc.date.created2014-11-17pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: 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.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1000348pt_BR
dc.descriptionthe 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.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBiofortified cropspt_BR
dc.subjectInstant mixturespt_BR
dc.subjectFlour-based drinkspt_BR
dc.titleDevelopment of food products from biofortified crops.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-18T11:11:11Zpt_BR
dc.subject.thesagroQualidadeeng
dc.subject.thesagroNutrição Humanaeng
dc.subject.thesagroConsumidoreng
dc.subject.thesagroProcessamentoeng
dc.format.extent2p. 11pt_BR
riaa.ainfo.id1000348pt_BR
riaa.ainfo.lastupdate2016-02-18pt_BR
dc.contributor.institutionSONIA GALLEGO, INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT, COLOMBIApt_BR
dc.contributor.institutionMARÍA FERNANDA JIMÉNEZ, UNIVERSIDAD DEL VALLE, COLOMBIAeng
dc.contributor.institutionBERNARDO OSPINA, CLAYUCA CORPORATION, COLOMBIAeng
dc.contributor.institutionMARILIA REGINI NUTTI, CTAAeng
dc.contributor.institutionJOSE LUIZ VIANA DE CARVALHO, CTAA.eng
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