Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1113363
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dc.contributor.authorCAMPELO, F. A.eng
dc.contributor.authorHENRIQUES, G. S.eng
dc.contributor.authorSIMEONE, M. L. F.eng
dc.contributor.authorQUEIROZ, V. A. V.eng
dc.contributor.authorSILVA, M. R.eng
dc.contributor.authorAUGUSTI, R.eng
dc.contributor.authorMELO, J. O. F.eng
dc.contributor.authorLACERDA, I. C. A.eng
dc.contributor.authorARAÚJO, R. L. B.eng
dc.date.accessioned2020-04-15T00:59:18Z-
dc.date.available2020-04-15T00:59:18Z-
dc.date.created2019-10-22
dc.date.issued2020
dc.identifier.citationJournal of the Brazilian Chemical Society, v. 31, n. 4, p. 788-802, 2020.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1113363-
dc.descriptionThe use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds? identification on the extruded samples. The analysis of sorghum samples? main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSpray de papeleng
dc.subjectAnálise de componenteseng
dc.subjectCaracterísticas químicaseng
dc.subjectCaracterísticas nutricionaiseng
dc.titleStudy of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-04-15T00:59:18Z
dc.subject.thesagroSorgoeng
dc.subject.thesagroGenótipoeng
dc.subject.thesagroExtrusãoeng
riaa.ainfo.id1113363eng
riaa.ainfo.lastupdate2020-08-13 -03:00:00
dc.identifier.doi10.21577/0103-5053.20190243eng
dc.contributor.institutionFlávia A. Campelo, Universidade Federal de Minas Gerais; Gilberto S. Henriques, Universidade Federal de Minas Gerais; MARIA LUCIA FERREIRA SIMEONE, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Mauro R. Silva, Universidade Federal de Minas Gerais; Rodinei Augusti, Universidade Federal de Minas Gerais; Júlio O. F. Melo, Universidade Federal de São João Del-Rei; Inayara C. A. Lacerda, Universidade Federal de Minas Gerais; Raquel L. B. Araújo, Universidade Federal de Minas Gerais.eng
Aparece nas coleções:Artigo em periódico indexado (CNPMS)

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