Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/327
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorSiqueira, Ana Paula Silva-
dc.contributor.authorPacheco, Maria Teresa Bertoldo-
dc.contributor.authorNaves, Maria Margareth Veloso-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-06-14T18:39:56Z-
dc.date.availablePT_Br
dc.date.available2022-06-14T18:39:56Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationFood Science and Technology, Campinas, v.35, n.1, p. 127-132, jan-mar/2015pt_BR
dc.identifier.issn0101-2061-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/327-
dc.description.abstractThis study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.pt_BR
dc.description.sponsorshipCNPq / CAPESpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectBaru seedpt_BR
dc.subjectProteinpt_BR
dc.subjectChemical compositionpt_BR
dc.subjectAmino acidspt_BR
dc.subjectAntioxidantspt_BR
dc.titleNutritional quality and bioactive compounds of partially defatted baru almond flourpt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
dc.subjec.otherlanguage
dc.subject.wosPT_Br
dc.identifier.italrecordnumber-
dc.creator.idPT_Br
dc.contributor.authoremailPT_Br
dc.contributor.authoritalPT_Br
dc.contributor.authorexternalPT_Br
dc.contributor.nameofprogramPT_Br
dc.contributor.institutionPT_Br
dc.contributor.eventPT_Br
dc.publisher.cityPT_Br
dc.publisher.countryPT_Br
dc.date.monthofcirculation-
dc.description.areaofknowledgePT_Br
dc.description.referencesPT_Br
dc.description.referencePT_Br
dc.description.sponsorPT_Br
dc.description.sponsor-standardPT_Br
dc.description.sponsorremissivePT_Br
dc.description.sponsordocumentnumberPT_Br
dc.description.volumePT_Br
dc.description.volumesupplementPT_Br
dc.description.issuenumber-
dc.description.issuesupplementPT_Br
dc.description.issuespecialPT_Br
dc.description.firstpagePT_Br
dc.description.lastpagePT_Br
dc.rights.accessrightsPT_Br
dc.identifie.eissnPT_Br
dc.identifie.wosPT_Br
dc.identifie.doiPT_Br
dc.identifie.doiPT_Br
dc.identifie.urlPT_Br
dc.identifie.localPT_Br
dc.format.supportPT_Br
dc.creator.orcidPT_Br
Aparece nas coleções:Artigos Científicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Nutritional quality and bioactive....pdf1.22 MBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.