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| Campo DC | Valor | Idioma |
|---|---|---|
| dc.creator | Nogueira, Paulyene Vieira | - |
| dc.creator | Vilas Boas, Açucena Cardoso | - |
| dc.creator | Suárez, Natália Ferreira | - |
| dc.creator | Abreu, Rafael Azevedo Arruda de | - |
| dc.creator | Carvalho, Carolina Valeriano de | - |
| dc.creator | Pio, Leila Aparecida Salles | - |
| dc.creator | Pasqual, Moacir | - |
| dc.date.accessioned | 2022-08-31T19:53:20Z | - |
| dc.date.available | 2022-08-31T19:53:20Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | NOGUEIRA, P. V. et al. Composition and functional properties of banana tree male inflorescence flour. Journal of Culinary Science & Technology, [S.l.], 2022. | pt_BR |
| dc.identifier.uri | https://www.tandfonline.com/doi/abs/10.1080/15428052.2022.2040677 | pt_BR |
| dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/54413 | - |
| dc.description.abstract | The purpose of this paper is to physical-chemical characterize of male inflorescence of Prata-Anã and Grande Naine cultivars, and their respective flours. Three drying methods were used to prepare the flours: F1- drying in a forced-air oven at 40°C/30 hours; F2- at 60°C/24 hours and F3- conventional oven at 120°C/45 minutes. The banana tree male inflorescence has a high moisture content, significant amount of fiber and reduced caloric value, cv. Prata-Anã stood out in crude protein and crude fiber values. Grande Naine F2 and F3 flours was higher in antioxidant potential, the F3 flours was better in total phenolics. | pt_BR |
| dc.language | en_US | pt_BR |
| dc.publisher | Taylor and Francis Online | pt_BR |
| dc.rights | restrictAccess | pt_BR |
| dc.source | Journal of Culinary Science & Technology | pt_BR |
| dc.subject | Musa | pt_BR |
| dc.subject | Drying method | pt_BR |
| dc.subject | Physical-chemical analysis | pt_BR |
| dc.title | Composition and functional properties of banana tree male inflorescence flour | pt_BR |
| dc.type | Artigo | pt_BR |
| Aparece nas coleções: | DAG - Artigos publicados em periódicos | |
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