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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Meio Ambiente. |
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Data corrente: |
04/11/2016 |
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Data da última atualização: |
27/02/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALVES, T. M.; MAIA, A. H. N.; BARRIGOSSI, J. A. F. |
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Afiliação: |
TAVVS M. ALVES, University of Minnesota; ALINE DE HOLANDA NUNES MAIA, CNPMA; JOSE ALEXANDRE F BARRIGOSSI, CNPAF. |
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Título: |
Spatial distribution and coexisting patterns of adults and nymphs of Tibraca limbativentris (Hemiptera: Pentatomidae) in paddy rice fields. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Environmental Entomology, v. 45, n.6, p. 1505-1514, Oct. 2016. |
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DOI: |
10.1093/ee/nvw141 |
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Idioma: |
Inglês |
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Conteúdo: |
The rice stem stink bug, Tibraca limbativentris Stal (Hemiptera: Pentatomidae), is a primary insect pest of paddy rice in South America. Knowledge of its spatial distribution can support sampling plans needed for timely decisions about pest control. This study aimed to investigate the spatial distribution of adults and nymphs of T. limbativentris and determine the spatial coexistence of these stages of development. Fifteen paddy rice fields were scouted once each season to estimate insect densities. Scouting was performed on regular grids with sampling points separated by 50 m. Moran?s I and semivariograms were used to determine spatial distribution patterns. Spatial coexistence of nymphs and adults was explored via spatial point process. Here, adults and nymphs had typically contrasting spatial distribution patterns within the same field; however, the frequency of aggregation was not different between these developmental stages. Adults and nymphs were aggregated in seven fields and randomly distributed in the other eight fields. Uniform distribution of adults or nymphs was not observed. The study-wide semivariogram ranges were 40 m for adults and 55 m for nymphs. Nymphs and adults spatially coexisted on 67% of the fields. Coexisting patterns were classified using one of the following processes: stage-independent, bidirectional attractive, unidirectional attractive, bidirectional inhibiting, or unidirectional inhibiting. The information presented herein can be important for developing sampling plans for decisionmaking, implementing tactics for site-specific management, and monitoring areas free of T. limbativentris. MenosThe rice stem stink bug, Tibraca limbativentris Stal (Hemiptera: Pentatomidae), is a primary insect pest of paddy rice in South America. Knowledge of its spatial distribution can support sampling plans needed for timely decisions about pest control. This study aimed to investigate the spatial distribution of adults and nymphs of T. limbativentris and determine the spatial coexistence of these stages of development. Fifteen paddy rice fields were scouted once each season to estimate insect densities. Scouting was performed on regular grids with sampling points separated by 50 m. Moran?s I and semivariograms were used to determine spatial distribution patterns. Spatial coexistence of nymphs and adults was explored via spatial point process. Here, adults and nymphs had typically contrasting spatial distribution patterns within the same field; however, the frequency of aggregation was not different between these developmental stages. Adults and nymphs were aggregated in seven fields and randomly distributed in the other eight fields. Uniform distribution of adults or nymphs was not observed. The study-wide semivariogram ranges were 40 m for adults and 55 m for nymphs. Nymphs and adults spatially coexisted on 67% of the fields. Coexisting patterns were classified using one of the following processes: stage-independent, bidirectional attractive, unidirectional attractive, bidirectional inhibiting, or unidirectional inhibiting. The information presented herein can be important for ... Mostrar Tudo |
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Palavras-Chave: |
Distribuição espacial. |
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Thesagro: |
Arroz; Oryza sativa; Percevejo; Praga de planta; Tibraca limbativentris. |
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Categoria do assunto: |
O Insetos e Entomologia |
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Marc: |
LEADER 02385naa a2200229 a 4500
001 2066935
005 2023-02-27
008 2016 bl uuuu u00u1 u #d
024 7 $a10.1093/ee/nvw141$2DOI
100 1 $aALVES, T. M.
245 $aSpatial distribution and coexisting patterns of adults and nymphs of Tibraca limbativentris (Hemiptera$bPentatomidae) in paddy rice fields.$h[electronic resource]
260 $c2016
520 $aThe rice stem stink bug, Tibraca limbativentris Stal (Hemiptera: Pentatomidae), is a primary insect pest of paddy rice in South America. Knowledge of its spatial distribution can support sampling plans needed for timely decisions about pest control. This study aimed to investigate the spatial distribution of adults and nymphs of T. limbativentris and determine the spatial coexistence of these stages of development. Fifteen paddy rice fields were scouted once each season to estimate insect densities. Scouting was performed on regular grids with sampling points separated by 50 m. Moran?s I and semivariograms were used to determine spatial distribution patterns. Spatial coexistence of nymphs and adults was explored via spatial point process. Here, adults and nymphs had typically contrasting spatial distribution patterns within the same field; however, the frequency of aggregation was not different between these developmental stages. Adults and nymphs were aggregated in seven fields and randomly distributed in the other eight fields. Uniform distribution of adults or nymphs was not observed. The study-wide semivariogram ranges were 40 m for adults and 55 m for nymphs. Nymphs and adults spatially coexisted on 67% of the fields. Coexisting patterns were classified using one of the following processes: stage-independent, bidirectional attractive, unidirectional attractive, bidirectional inhibiting, or unidirectional inhibiting. The information presented herein can be important for developing sampling plans for decisionmaking, implementing tactics for site-specific management, and monitoring areas free of T. limbativentris.
650 $aArroz
650 $aOryza sativa
650 $aPercevejo
650 $aPraga de planta
650 $aTibraca limbativentris
653 $aDistribuição espacial
700 1 $aMAIA, A. H. N.
700 1 $aBARRIGOSSI, J. A. F.
773 $tEnvironmental Entomology$gv. 45, n.6, p. 1505-1514, Oct. 2016.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Biblioteca |
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Origem |
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Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
14/01/2021 |
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Data da última atualização: |
14/01/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
QUEIROZ, V. A. V.; CORREIA, V. T. da V.; MENEZES, C. B. de; MIGUEL, R. de A.; CONCEIÇÃO, R. R. P. da; PAIVA, C. L.; FIGUEIREDO, J. E. F. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinícius Tadeu da Veiga Correia, Universidade Federal de Minas Gerais; CICERO BESERRA DE MENEZES, CNPMS; RAFAEL DE ARAUJO MIGUEL, CNPMS; Renata Regina Pereira da Conceição, Univerisdade Federal de Minas Gerais; Caroline Liboreiro Paiva, Universidade Federal de Minas Gerais; JOSE EDSON FONTES FIGUEIREDO, CNPMS. |
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Título: |
Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 55, e02288, 2020. |
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DOI: |
10.1590/S1678-3921.pab2020.v55.02288 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros. MenosThe objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free ch... Mostrar Tudo |
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Palavras-Chave: |
Alimentos sem glúten; Churro; Composto bioativo. |
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Thesagro: |
Farinha; Sorghum Bicolor; Sorgo; Tanino. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/220299/1/Retention-phenolic.pdf
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Marc: |
LEADER 02395naa a2200289 a 4500
001 2129333
005 2021-01-14
008 2020 bl uuuu u00u1 u #d
024 7 $a10.1590/S1678-3921.pab2020.v55.02288$2DOI
100 1 $aQUEIROZ, V. A. V.
245 $aRetention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour.$h[electronic resource]
260 $c2020
520 $aThe objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros.
650 $aFarinha
650 $aSorghum Bicolor
650 $aSorgo
650 $aTanino
653 $aAlimentos sem glúten
653 $aChurro
653 $aComposto bioativo
700 1 $aCORREIA, V. T. da V.
700 1 $aMENEZES, C. B. de
700 1 $aMIGUEL, R. de A.
700 1 $aCONCEIÇÃO, R. R. P. da
700 1 $aPAIVA, C. L.
700 1 $aFIGUEIREDO, J. E. F.
773 $tPesquisa Agropecuária Brasileira$gv. 55, e02288, 2020.
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Embrapa Milho e Sorgo (CNPMS) |
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