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dc.contributor.authorMARQUEZI, M.pt_BR
dc.contributor.authorGERVIN, V. M.pt_BR
dc.contributor.authorWATANABE, L. B.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorAMANTE, E. R.pt_BR
dc.date.accessioned2016-06-02T11:11:11Zpt_BR
dc.date.available2016-06-02T11:11:11Zpt_BR
dc.date.created2016-06-02pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationBrazilian Journal of Food Technology, Campinas, v. 19, e2016005, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1046137pt_BR
dc.descriptionThe physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm?3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectViscoamylographic profilept_BR
dc.subjectPerfil viscoamilográficopt_BR
dc.titlePhysical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivar.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-06-06T11:11:11Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroPhaseolus vulgarispt_BR
dc.subject.thesagroAmidopt_BR
dc.subject.nalthesaurusStarchpt_BR
riaa.ainfo.id1046137pt_BR
riaa.ainfo.lastupdate2016-06-06pt_BR
dc.identifier.doi10.1590/1981-6723.0516pt_BR
dc.contributor.institutionMILENE MARQUEZI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; VANESSA MARIA GERVIN, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LUCAS BERTOLDI WATANABE, UNIVERSIDADE FEDERAL DE SANTA CATARINA; PRISCILA ZACZUK BASSINELLO, CNPAF; EDNA REGINA AMANTE, UNIVERSIDADE FEDERAL DE SANTA CATARINA.pt_BR
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