Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.

Detalhes bibliográficos
Autor(a) principal: BARANZELLI, J.
Data de Publicação: 2018
Outros Autores: KRINGEL, D. H., COLUSSI, R., PAIVA, F. F., ARANHA, B. C., MIRANDA, M. Z. de, ZAVAREZE, E. da R., DIAS, A. R. G.
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/1092245
https://doi.org/10.1016/j.lwt.2017.12.070
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spelling Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.GABATrigoGerminaçãoEnzimaPãoWheatGerminationEnzymesBreadsJULIA BARANZELLI, UFPEL; DIANINI HÜTTNER KRINGEL, UFPEL; ROSANA COLUSSI, UFPEL; FLÁVIA FERNANDES PAIVA, UFPEL; BIANCA CAMARGO ARANHA, UFPEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ELESSANDRA DA ROSA ZAVAREZE, UFPEL; ALVARO RENATO GUERRA DIAS, UFPEL.BARANZELLI, J.KRINGEL, D. H.COLUSSI, R.PAIVA, F. F.ARANHA, B. C.MIRANDA, M. Z. deZAVAREZE, E. da R.DIAS, A. R. G.2018-06-06T01:10:32Z2018-06-06T01:10:32Z2018-06-0520182018-06-06T01:10:32Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT. Food Science and Technology, v. 90, p. 483-490, Apr. 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092245https://doi.org/10.1016/j.lwt.2017.12.070enginfo: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:EMBRAPA2018-06-06T01:10:40Zoai:www.alice.cnptia.embrapa.br:doc/1092245Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-06-06T01:10:40falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-06-06T01:10:40Repositório 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 Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
title Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
spellingShingle Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
BARANZELLI, J.
GABA
Trigo
Germinação
Enzima
Pão
Wheat
Germination
Enzymes
Breads
title_short Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
title_full Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
title_fullStr Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
title_full_unstemmed Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
title_sort Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
author BARANZELLI, J.
author_facet BARANZELLI, J.
KRINGEL, D. H.
COLUSSI, R.
PAIVA, F. F.
ARANHA, B. C.
MIRANDA, M. Z. de
ZAVAREZE, E. da R.
DIAS, A. R. G.
author_role author
author2 KRINGEL, D. H.
COLUSSI, R.
PAIVA, F. F.
ARANHA, B. C.
MIRANDA, M. Z. de
ZAVAREZE, E. da R.
DIAS, A. R. G.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv JULIA BARANZELLI, UFPEL; DIANINI HÜTTNER KRINGEL, UFPEL; ROSANA COLUSSI, UFPEL; FLÁVIA FERNANDES PAIVA, UFPEL; BIANCA CAMARGO ARANHA, UFPEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ELESSANDRA DA ROSA ZAVAREZE, UFPEL; ALVARO RENATO GUERRA DIAS, UFPEL.
dc.contributor.author.fl_str_mv BARANZELLI, J.
KRINGEL, D. H.
COLUSSI, R.
PAIVA, F. F.
ARANHA, B. C.
MIRANDA, M. Z. de
ZAVAREZE, E. da R.
DIAS, A. R. G.
dc.subject.por.fl_str_mv GABA
Trigo
Germinação
Enzima
Pão
Wheat
Germination
Enzymes
Breads
topic GABA
Trigo
Germinação
Enzima
Pão
Wheat
Germination
Enzymes
Breads
publishDate 2018
dc.date.none.fl_str_mv 2018-06-06T01:10:32Z
2018-06-06T01:10:32Z
2018-06-05
2018
2018-06-06T01:10:32Z
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 LWT. Food Science and Technology, v. 90, p. 483-490, Apr. 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092245
https://doi.org/10.1016/j.lwt.2017.12.070
identifier_str_mv LWT. Food Science and Technology, v. 90, p. 483-490, Apr. 2018.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092245
https://doi.org/10.1016/j.lwt.2017.12.070
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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