Phytates
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar
Abstract The present study assessed the physical, chemical, functional, and microbiological properties of cocoyam (Xanthosoma spp.) corm flour made from the Nazareno cultivar. The flour was initially submitted to a water-soaking process in order to reduce its high oxalate content. The soaked flour showed a high dietary fiber content (15.4% insoluble and 2.8
Food Sci. Technol. Publicado em: 19/04/2018
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2. Evaluation of the technological, nutritional and sensory qualities of bakery products produced with partial substitution of the wheat flour by whole rice flour
Summary The objective of this work was to determine the technological, nutritional and sensory characteristics of bread produced by substituting 25 and 50% of conventional wheat flour by whole rice flour (Oryza sativa L). The final products were evaluated in terms of specific loaf volume, appearance of the central slice, crumb firmness, moisture content, die
Braz. J. Food Technol.. Publicado em: 01/09/2016
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3. Fatores nutricionais e antinutricionais no processamento de feijÃo comum armazenado / Nutricional and antinutritional factors in the storage process of common bean
O feijÃo comum (Phaseolus vulgaris L.) à um dos mais importantes constituintes da dieta da populaÃÃo brasileira, por ser uma excelente fonte protÃica, alÃm de possuir bom conteÃdo de carboidratos e de ser rico em ferro. AlÃm de proporcionar nutrientes essenciais à utilizado como alternativa em substituiÃÃo a carnes ou outros produtos proteicos, pe
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/06/2011
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4. Caracterização bioquímica de amêndoas cruas e torradas de chichá ( Sterculia striata A. St. Hill &Naudin) / Biochemical characterization of raw and roasted almonds of chichá ( Sterculia striata A. St. Hill &Naudin)
Many species from Cerrado remain unknown in their biochemical characteristics and in their potential for food processing. This work had as objective to characterize the almond of chichá from the specie Sterculia striata A. St. Hill &Naudin, originated from Corrente (Piauí) in their biochemical components, analyze the changes in the chemical composition and
Publicado em: 2009
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5. Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum) / Physico-chemical, nutritional and sensory characteristics of flax seed wheat bread (Linum usitatissimum)
Food industries offer to consumer several types of breads options which vary from whole wheat to enrich with multigrain such with flax seed. Flax seed is considered a functional food that has important content of omega 3 fat acids, soluble fiber and protein, however it intakes is very low in our diet. The aim of the research was to prepare a wheat bread enri
Publicado em: 2008
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6. Physico-chemical and sensorial characteristics of rice (Oryza sativa L.) irradiated and the effect in Sitophilus oryzae L. development / Características físico-químicas e sensoriais do arroz (Oryza sativa L.) irradiado e o efeito no desenvolvimento de Sitophilus oryzae L.
Rice is exposed to injuries especially due to the attack of insects, which represent great qualitative and quantitative losses. The aim of the present research was to verify the viability of the gamma irradiation as rice (Oryza sativa L.) conservation method; its efficiency in the control of an important pest for stored grains Sitophilus oryzae L. and the ef
Publicado em: 2007
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7. Iron availability in egg, carrot and cabbage and in them mixtures / Disponibilidade de ferro em ovo, cenoura e couve e em suas misturas
The anemia caused by iron deficiency, is the form more common of all the anemias and it affects large portion of the world population, especially the maternal-infantile group: infants, child-school, children, pregnant woman and nutrizes, carting delay in the development psicomotor and cognitive of smaller children two years old, besides decrease of the effic
Publicado em: 2005
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8. Zinc Treatment to Under-five Children: Applications to Improve Child Survival and Reduce Burden of Disease
Zinc is an essential micronutrient associated with over 300 biological functions. Marginal zinc deficiency states are common among children living in poverty and exposed to diets either low in zinc or high in phytates that compromise zinc uptake. These children are at increased risk of morbidity due to infectious diseases, including diarrhoea and respiratory
International Centre for Diarrhoeal Disease Research.