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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
07/02/2008 |
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Data da última atualização: |
28/11/2008 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CUNHA FILHO, R. R. da; ALMEIDA JÚNIOR. H. L. de; CASTRO, L. A. S. de; ROCHA, N. M.; ABRANTES, V. |
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Título: |
Pilli Canaliculi: Clinical and microscopic investigation of the first Brazilian family. |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
International Journal of Dermatology, Philadelphia, v.46, p. 190-193, 2007 |
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Idioma: |
Inglês |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00512naa a2200157 a 4500
001 1745758
005 2008-11-28
008 2007 bl uuuu u00u1 u #d
100 1 $aCUNHA FILHO, R. R. da
245 $aPilli Canaliculi$bClinical and microscopic investigation of the first Brazilian family.
260 $c2007
700 1 $aALMEIDA JÚNIOR. H. L. de
700 1 $aCASTRO, L. A. S. de
700 1 $aROCHA, N. M.
700 1 $aABRANTES, V.
773 $tInternational Journal of Dermatology, Philadelphia$gv.46, p. 190-193, 2007
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/05/2012 |
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Data da última atualização: |
28/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MORAES, E. A.; QUEIROZ, V. A. V.; SCHAFFERT, R. E.; COSTA, N. M. B.; NELSON, J. D.; RIBEIRO, S. M. R. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ROBERT EUGENE SCHAFFERT, CNPMS. |
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Título: |
In vivo protein quality of new sorghum genotypes for human consumption. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food Chemistry, Essex, v. 134, p. 1549-1555, 2012. |
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DOI: |
10.1016/j.foodchem.2012.03.079 |
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Idioma: |
Inglês |
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Conteúdo: |
The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes. |
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Thesagro: |
Alimentação; Consumo; Sorghum Bicolor; Sorgo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01713naa a2200241 a 4500
001 1924152
005 2018-05-28
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2012.03.079$2DOI
100 1 $aMORAES, E. A.
245 $aIn vivo protein quality of new sorghum genotypes for human consumption.$h[electronic resource]
260 $c2012
520 $aThe in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes.
650 $aAlimentação
650 $aConsumo
650 $aSorghum Bicolor
650 $aSorgo
700 1 $aQUEIROZ, V. A. V.
700 1 $aSCHAFFERT, R. E.
700 1 $aCOSTA, N. M. B.
700 1 $aNELSON, J. D.
700 1 $aRIBEIRO, S. M. R.
773 $tFood Chemistry, Essex$gv. 134, p. 1549-1555, 2012.
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Embrapa Milho e Sorgo (CNPMS) |
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