Effect of different fractions of chia (Salvia hispanica L.) on glucose metabolism, in vivo and in vitro

Autor: Bárbara Nery Enes, Luiza de Paula Dias Moreira, Renata Celi Lopes Toledo, Érica Aguiar Moraes, Maria Eliza de Castro Moreira, Helen Hermana Miranda Hermsdorff, Giuliana Noratto, Susanne Ursula Mertens-Talcott, Stephen Talcott, Hércia Stampini Duarte Martino

Publikováno v: Journal of Functional Foods, Vol 71, Iss , Pp 104026- (2020)

The influence of chia (Salvia hispanica L.) flour and oil on glucose metabolism (GM) in insulin resistant (IR) Wistar rats and the effect of chia hydrolyzed phenolics extract (CHPE) on GM in IR HepG2 cells were evaluated. In vivo study: animals were

Externí odkaz: https://doaj.org/article/15e99afb66f847d9adeb39e4e5b59c9b

PROCESSING TECHNOLOGY AND FUNCTIONAL POTENTIAL OF SORGHUM [Sorghum bicolor (L.) MOENCH] FOR HUMAN CONSUMPTION

Autor: VALÉRIA APARECIDA VIEIRA QUEIROZ, ÉRICA AGUIAR MORAES, ROBERT EUGENE SCHAFFERT, ANA VLÁDIA MOREIRA, SÔNIA MACHADO ROCHA RIBEIRO, HÉRCIA STAMPINI DUARTE MARTINO

Publikováno v: Revista Brasileira de Milho e Sorgo, Vol 10, Iss 3, Pp 180-195 (2011)

The paper aimed to demonstrate the functional potential of sorghum for human feeding and review theeffects of processing methods on the content of phenolic compounds and cereal protein quality. Sorghum is the fifthmost produced cereal crop worldwide

Externí odkaz: https://doaj.org/article/6ed89a9a3db54c66919efa5457b2a7bf

CAROTENOIDS CONTENT DURING PROCESSING AND STORAGE OF CAKES MADE WITH ORANGE-FLESHED SWEET POTATO AND SUNFLOWER OIL

Autor: Alex Richard Costa Silva, Adriana Paula Da Silva Minguita, JOSÉ LUIZ VIANA DE CARVALHO, ÉRICA AGUIAR MORAES, JOSE LUIS RAMIREZ ASCHERI, ERIKA MADEIRA MOREIRA DA SILVA

Publikováno v: Anais do Congresso Brasileiro de Tecnologia de Cereais e Panificação.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1018f76add001c5fb119f929ebbc84fd
https://doi.org/10.29327/cbcp2022.511849

Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention

Autor: Erika Madeira Moreira da Silva, Laysa Borges Tomas de Sousa, Érica Aguiar Moraes, José Luis Ramírez Ascheri, Adriana Paula da Silva Minguita, José Luiz Viana de Carvalho, Mariana Guadagnini Lisboa Soares

Publikováno v: Research, Society and Development; Vol. 9 No. 12; e8191210964
Research, Society and Development; Vol. 9 Núm. 12; e8191210964
Research, Society and Development; v. 9 n. 12; e8191210964
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43f526f592da54950fdf95c6f32bdf44
https://rsdjournal.org/index.php/rsd/article/view/10964

Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats

Autor: Mário Roberto Maróstica Júnior, Valéria Aparecida Vieira Queiroz, Rafaela da Silva Marineli, Patricia Cristine Borck, Everardo M. Carneiro, Sabrina Alves Lenquiste, Rafael Ludemann Camargo, Érica Aguiar Moraes

Publikováno v: Journal of Functional Foods, Vol 45, Iss, Pp 530-540 (2018)

The effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd3b885dc955ba930320a9a186146580
http://www.sciencedirect.com/science/article/pii/S1756464617301640