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Development of food products from biofortified crops. Author(s): NUTTI, M. R.; CARVALHO, J. L. V. de Repository: BDPA Publication year: 2014
Stability of biofortified cassava fried chips. Author(s): CARVALHO, J. L. V. de; OLIVEIRA, L. A. de; PACHECO, S. The purpose of this study was to survey information on the effect of the type of package and packaging system of the product to preserve the nutritional and sensorial quality of biofortified fried cas... ... Repository: BDPA Publication year: 2014
Cheese bread enriched with biofortified cowpea and theirsensory, and nutritional characteristics. Author(s): ROCHA, M. de M. Biofortified agricultural products complement existing nutritional interventions. These foods reach populations with limited access to formal health and market systems. Repository: BDPA Publication year: 2019
Iron absorption from biofortified beans evalueted by stable isotopes. Author(s): NUTTI, M. R.; CARVALHO, J. L. V. de ABSTRACT - The introduction of biofortified crops like beans with higher iron content is a useful tool in preventing diseases such as anemia. The biofortification aims to reach the root of the problem... ... Repository: BDPA Publication year: 2015
Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain. Author(s): HASHIMOTO, J. M.; FRANCO, L. J. D.; SILVA, K. J. D. e Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23,... ... Repository: BDPA Publication year: 2021
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars. Author(s): ROCHA, M. de M. The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated ga... ... Repository: BDPA Publication year: 2021
Elaboration of food products with biofortified sweet potatoes: characterization and sensory acceptability. Author(s): MELLO, A. F. S. Beauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of... ... Repository: BDPA Publication year: 2021
Stability of biofortified sweet potato flour. Author(s): CARVALHO, J. L. V. de; MELO, W. F. de; GODOY, R. L. de O. Repository: BDPA Publication year: 2011
Prospect for biofortified common bean genotypes (Phaseolus vulgaris, L.) as iron and zinc sources in brazilian poor population diet. The aim of this work was to evaluate common bean genotypes originated from the high mineral nursery of CIAT (HMN) in order to identify sources with high iron (100 ppm) and zinc (50 ppm) contents whici... ... Repository: BDPA Publication year: 2008
Biofortified sweet potatoes as a tool to combat vitamin A deficiency: effect of food processing in carotenoid content. Author(s): MELLO, A. F. S. This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification... ... Repository: BDPA Publication year: 2021

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