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Publicação:
Efeito da extrusão termoplástica no teor de usina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)

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dc.contributor.authorValim, Maria Filomena Claret Fernandes de Aguiar [UNESP]
dc.contributor.authorBatistuti, José Paschoal [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:19:56Z
dc.date.available2014-05-27T11:19:56Z
dc.date.issued2000-09-01
dc.description.abstractThe aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.en
dc.description.affiliationDepto. de Alimentos e Nutricao Faculdade de Ciencias Farmaceuticas UNESP, Araraquara SP
dc.description.affiliationUnespDepartamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas - UNESP, Araraquara SP
dc.format.extent270-273
dc.identifierhttp://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0004-06222000000300009&lng=es&nrm=iso&tlng=pt
dc.identifier.citationArchivos Latinoamericanos de Nutricion, v. 50, n. 3, p. 270-273, 2000.
dc.identifier.issn0004-0622
dc.identifier.lattes6406973152069497
dc.identifier.scieloS0004-06222000000300009
dc.identifier.scopus2-s2.0-17444454325
dc.identifier.urihttp://hdl.handle.net/11449/66243
dc.identifier.wosWOS:000166129900009
dc.language.isopor
dc.relation.ispartofArchivos Latinoamericanos de Nutrición
dc.relation.ispartofjcr0.358
dc.relation.ispartofsjr0,179
dc.rights.accessRightsAcesso abertopt
dc.sourceScopus
dc.subjectChickpea
dc.subjectLysine availability
dc.subjectThermoplastic extrusion
dc.subjectlysine
dc.subjectanalysis of variance
dc.subjectfood handling
dc.subjectmedicinal plant
dc.subjectAnalysis of Variance
dc.subjectFabaceae
dc.subjectLysine
dc.titleEfeito da extrusão termoplástica no teor de usina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)pt
dc.title.alternativeEffect of thermoplastic extrusion on lysine availability of chickpea (Cicer arietinum, l.) flouren
dc.typeArtigopt
dcterms.licensehttp://www.scielo.org.ve/revistas/alan/eaboutj.htm
dspace.entity.typePublication
relation.isOrgUnitOfPublication95697b0b-8977-4af6-88d5-c29c80b5ee92
relation.isOrgUnitOfPublication.latestForDiscovery95697b0b-8977-4af6-88d5-c29c80b5ee92
unesp.author.lattes6406973152069497
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas