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dc.contributor.authorCORREIA, V. T. V.
dc.contributor.authorD'ANGELIS, D. F.
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorRAMOS, A. L. C. C.
dc.contributor.authorMACEDO, M. C.
dc.contributor.authorAUGUSTI, R.
dc.contributor.authorMELO, J. O. F.
dc.contributor.authorFERREIRA, A. A.
dc.contributor.authorLACERDA, I. C. A.
dc.contributor.authorFANTE, C. A.
dc.date.accessioned2023-01-16T10:01:24Z-
dc.date.available2023-01-16T10:01:24Z-
dc.date.created2022-07-13
dc.date.issued2023
dc.identifier.citationJournal of the Brazilian Chemical Society, v. 34, n. 2, p. 182-193, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1144705-
dc.descriptionThis study aimed to evaluate the effect of gamma irradiation (GI) on the physicochemical, technological, antioxidant and microbiological characteristics of different whole sorghum flours (WSF), as well as to characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). The doses applied interfered in the staining characteristics of the evaluated flours, providing the darkening of the same. For the other physicochemical, technological, and antioxidant parameters, no significant influence of the process was observed. The fingerprint obtained in both ionization modes had not been influenced by irradiation, being flavonoids, phenylpropanoids, amino acids, benzoic acid derivatives, carboxylic acids, and sugars tentatively identified. In microbiological terms, there was a reduction of molds, yeasts, and Bacillus cereus in irradiated WSF compared to control (non-irradiated). Therefore, the application of low doses of gamma irradiation represents an advantageous alternative for the conservation of WSF and maintenance of compounds bioactive identified by the PS-MS technique.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectConservação de alimento
dc.titleImpact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours.
dc.typeArtigo de periódico
dc.subject.thesagroSorgo
dc.subject.thesagroFarinha
dc.subject.thesagroCereal
dc.subject.thesagroTecnologia
dc.subject.thesagroEspectrometria
dc.subject.thesagroPropriedade Físico-Química
dc.subject.thesagroAntioxidante
dc.subject.thesagroMicrobiologia de Alimento
dc.description.notesPublicado online em 13 jul. 2022.
riaa.ainfo.id1144705
riaa.ainfo.lastupdate2023-01-13
dc.identifier.doihttps://dx.doi.org/10.21577/0103-5053.20220097
dc.contributor.institutionVINÍCIUS T. V. CORREIA, Universidade Federal de Minas Gerais; DANIELLE F. D'ANGELIS, Universidade Federal de Minas Gerais; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA LUIZA C. C. RAMOS, Universidade Federal de Minas Gerais; MARIA CLARA C. MACEDO, Universidade Federal de Minas Gerais; RODINEI AUGUSTI, Universidade Federal de Minas Gerais; JÚLIO O. F. MELO, Universidade Federal de São João del-Rei; ANDREZA A. FERREIRA, Universidade Federal de Minas Gerais; INAYARA C. A. LACERDA, Universidade Federal de Minas Gerais; CAMILA A. FANTE, Universidade Federal de Minas Gerais.
Aparece nas coleções:Artigo em periódico indexado (CNPMS)

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