Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138616
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dc.contributor.authorHASHIMOTO, J. M.
dc.contributor.authorSAMPAIO, J. P. M.
dc.contributor.authorFRANCO, L. J. D.
dc.contributor.authorNABESHIMA, E. H.
dc.contributor.authorSILVA, K. J. D. e
dc.date.accessioned2021-12-30T18:00:44Z-
dc.date.available2021-12-30T18:00:44Z-
dc.date.created2021-12-30
dc.date.issued2021
dc.identifier.citationBrazilian Journal of Food Technology, Campinas, v. 24, e2020185, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1138616-
dc.descriptionWhole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectMetodologia de superfície de resposta
dc.subjectElementos minerais
dc.subjectFarinha instantânea
dc.titleOptimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
dc.subject.thesagroExtrusão
dc.subject.thesagroComposição Química
dc.format.extent213 p.
riaa.ainfo.id1138616
riaa.ainfo.lastupdate2021-12-30
dc.identifier.doihttps://doi.org/10.1590/1981-6723.18520
dc.contributor.institutionJORGE MINORU HASHIMOTO, CPAMN; JÉSSICA PINHEIRO MENDES SAMPAIO, UFPI; LUIS JOSE DUARTE FRANCO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Aparece nas coleções:Artigo em periódico indexado (CPAMN)

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