Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Aguilar, Elba Graciela | - |
| dc.creator | Albarracín, Graciela de Jesús | - |
| dc.creator | Uñates, María Angelina | - |
| dc.creator | Piola, Hugo Daniel | - |
| dc.creator | Camiña, José Manuel | - |
| dc.creator | Escudero, Nora Lilian | - |
| dc.date | 2017-06-29T18:53:12Z | - |
| dc.date | 2017-06-29T18:53:12Z | - |
| dc.date | 2015-03 | - |
| dc.date | 2017-06-29T13:58:05Z | - |
| dc.date.accessioned | 2019-04-29T15:41:56Z | - |
| dc.date.available | 2019-04-29T15:41:56Z | - |
| dc.date.issued | 2015-03 | - |
| dc.identifier | Aguilar, Elba Graciela; Albarracín, Graciela de Jesús; Uñates, María Angelina; Piola, Hugo Daniel; Camiña, José Manuel; et al.; Evaluation of the nutritional quality of the grain protein of new amaranths varieties; Springer; Plant Foods for Human Nutrition; 70; 1; 3-2015; 21-26 | - |
| dc.identifier | 0921-9668 | - |
| dc.identifier | http://hdl.handle.net/11336/19162 | - |
| dc.identifier | 1573-9104 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/299839 | - |
| dc.description | The efforts for promoting the consumption of food of plant origin are increasingly growing. The amaranth grain is an important vegetable protein source, superior in content and quality to traditional cereals. In the central-west region of Argentina, new amaranth varieties have been obtained to optimize its agronomic traits and promote its use. In this work, the analysis of the wholemeal flour protein from seeds of two new varieties of Amaranthus cruentus var. Candil (CC) and Amaranthus hypochondriacus var. Dorado (HD), as well as from advanced lines of Amaranthus hypochondriacus x Amaranthus cruentus H17a (H17) and Amaranthus cruentus G6/17a (CG6), was carried out in order to elucidate their nutritional contribution to human diet. The amino acids profile and the chemical score (CS) were determined, and the protein quality was evaluated in-vivo through the following indexes: net protein utilization (NPU), true digestibility (tD), biological value (BV) and protein digestibility corrected amino acid score (PDCAAS). In general, the amino acids values of the different varieties exceeded the requirements established by the WHO/FAO/UNU; however, valine was the limiting amino acid in all cases. The values obtained (%) were within the following ranges: NPU, 33.56–46.04 %; tD, 68.80–75.40 %; BV, 44.53–64.28%; and PDCAAS, 23.69–36.19 %. These results suggest that the new amaranth flours varieties can be adequate for human consumption and as complementary protein source. | - |
| dc.description | Fil: Aguilar, Elba Graciela. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina | - |
| dc.description | Fil: Albarracín, Graciela de Jesús. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina | - |
| dc.description | Fil: Uñates, María Angelina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina | - |
| dc.description | Fil: Piola, Hugo Daniel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina | - |
| dc.description | Fil: Camiña, José Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina | - |
| dc.description | Fil: Escudero, Nora Lilian. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Springer | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11130-014-0456-3 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11130-014-0456-3 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | AMARANTHS | - |
| dc.subject | CHEMICAL SCORE | - |
| dc.subject | NET PROTEIN UTILIZATION | - |
| dc.subject | TRUE DIGESTIBILITY | - |
| dc.subject | BIOLOGICAL VALUE | - |
| dc.subject | Química Analítica | - |
| dc.subject | Ciencias Químicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.subject | Otras Ciencias Agrícolas | - |
| dc.subject | Otras Ciencias Agrícolas | - |
| dc.subject | CIENCIAS AGRÍCOLAS | - |
| dc.title | Evaluation of the nutritional quality of the grain protein of new amaranths varieties | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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