Modelling to obtain expanded cowpea products in a twin screw extruder.

Detalhes bibliográficos
Autor(a) principal: HASHIMOTO, J. M.
Data de Publicação: 2021
Outros Autores: SCHMIELE, M., NABESHIMAM, E. H.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132283
https://doi.org/10.1590/1981-6723.11120
Resumo: Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle.
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spelling Modelling to obtain expanded cowpea products in a twin screw extruder.ExpansãoExtrudedFeijão CaupiVigna UnguiculataFlourCotyledonsCowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle.JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL.HASHIMOTO, J. M.SCHMIELE, M.NABESHIMAM, E. H.2021-06-14T18:00:50Z2021-06-14T18:00:50Z2021-06-142021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Journal of Food Technology, v. 24, e2020111, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132283https://doi.org/10.1590/1981-6723.11120enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-06-14T18:01:00Zoai:www.alice.cnptia.embrapa.br:doc/1132283Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-06-14T18:01falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-06-14T18:01Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Modelling to obtain expanded cowpea products in a twin screw extruder.
title Modelling to obtain expanded cowpea products in a twin screw extruder.
spellingShingle Modelling to obtain expanded cowpea products in a twin screw extruder.
HASHIMOTO, J. M.
Expansão
Extruded
Feijão Caupi
Vigna Unguiculata
Flour
Cotyledons
title_short Modelling to obtain expanded cowpea products in a twin screw extruder.
title_full Modelling to obtain expanded cowpea products in a twin screw extruder.
title_fullStr Modelling to obtain expanded cowpea products in a twin screw extruder.
title_full_unstemmed Modelling to obtain expanded cowpea products in a twin screw extruder.
title_sort Modelling to obtain expanded cowpea products in a twin screw extruder.
author HASHIMOTO, J. M.
author_facet HASHIMOTO, J. M.
SCHMIELE, M.
NABESHIMAM, E. H.
author_role author
author2 SCHMIELE, M.
NABESHIMAM, E. H.
author2_role author
author
dc.contributor.none.fl_str_mv JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL.
dc.contributor.author.fl_str_mv HASHIMOTO, J. M.
SCHMIELE, M.
NABESHIMAM, E. H.
dc.subject.por.fl_str_mv Expansão
Extruded
Feijão Caupi
Vigna Unguiculata
Flour
Cotyledons
topic Expansão
Extruded
Feijão Caupi
Vigna Unguiculata
Flour
Cotyledons
description Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-14T18:00:50Z
2021-06-14T18:00:50Z
2021-06-14
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Brazilian Journal of Food Technology, v. 24, e2020111, 2021.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132283
https://doi.org/10.1590/1981-6723.11120
identifier_str_mv Brazilian Journal of Food Technology, v. 24, e2020111, 2021.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132283
https://doi.org/10.1590/1981-6723.11120
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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