Occurrence of oxidative stress in carioca beans.

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dc.contributorMARIA EUGÊNIA DE OLIVEIRA FERREIRA, bolsista CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; ANNA CRISTINA LANNA, CNPAF.
dc.creatorFERREIRA, M. E. de O.
dc.creatorBASSINELLO, P. Z.
dc.creatorCARVALHO, R. N.
dc.creatorLANNA, A. C.
dc.date2014-05-19T11:11:11Z
dc.date2014-05-19T11:11:11Z
dc.date2014-05-19
dc.date2014
dc.date2014-05-23T11:11:11Z
dc.date.accessioned2026-07-01T00:00:28Z
dc.descriptionDue to the lack of information about the primary event triggering of the hardening and darkening processes of the carioca bean grains, this study evaluated the SOD (Superoxide Dismutase) activity, enzyme responsible for the production of ROS, specifically, hydrogen peroxide (H2O2), hydrogen peroxide content, lipid peroxidation, effect originated by accumulation of H2O2 and technological parameters usually evaluated by consumers, such as color and cooking time.
dc.identifierAnnual Report of the Bean Improvement Cooperative, Prosser, v. 57, p. 205-206, Mar. 2014.
dc.identifier0084-7747
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/986434
dc.identifier.urihttp://hdl.handle.net/123456789/395272
dc.languageeng
dc.rightsopenAccess
dc.subjectFeijão
dc.subjectPhaseolus vulgaris
dc.subjectOxidação
dc.subjectBeans
dc.subjectReactive oxygen species
dc.subjectOxidative stress
dc.titleOccurrence of oxidative stress in carioca beans.
dc.typeArtigo de periódico

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