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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados; Embrapa Rondônia; Embrapa Soja. |
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Data corrente: |
12/03/1996 |
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Data da última atualização: |
12/03/1996 |
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Autoria: |
BRAGA, J. M.; DEFELIPO, B. V.; ANDRADE, D. de. |
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Título: |
Adubacao da soja em solos sob vegetacao de cerrado na regiao do Triangulo Mineiro. |
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Ano de publicação: |
1972 |
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Fonte/Imprenta: |
Revista Ceres, v.19, n.101, p.52-62, jan./fev. 1972. |
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Idioma: |
Português |
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Conteúdo: |
Em quatro locais, com o mesmo tipo de solo, latossolo vermelho-escuro, textura media, foi lancado um ensaio com a finalidade de estudar a resposta da soja a aplicacao de nitrogenio (sem inoculacao das sementes), fosforo, potassio e calcario. Os niveis estudados foram 0, 100, 200 kg de N/ha; 0, 100, 200 e 300 kg de P2O5/ha; 0, 90 e 180 kg de K2O/ha e 0, 0,5, 1,0 e 2 t de calcario/ha. Esses niveis de NPK foram combinados em dez tratamentos, que constituiram um dos quatro sub-blocos, instalados em cada local. Cada sub-bloco recebeu um nivel de calcario. Nao se verificou efeito de calcario e nao houve interacao calcario/tratamento, mas os efeitos de tratamento e local foram significativos. Para o estudo economico, os dados de producao foram ajustados a uma equacao de regressao multipla, cujo coeficiente de determinacao foi igual a 0,6915, kg de N/ha; 65 kg de P2O5/ha e 64 kg de K2O/ha. |
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Palavras-Chave: |
Brasil; Latossolo Vermelho-escuro; Minas Gerais; Triangulo Mineiro. |
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Thesagro: |
Adubação; Cerrado; Glycine Max; Soja. |
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Categoria do assunto: |
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Marc: |
LEADER 01542naa a2200241 a 4500
001 1551094
005 1996-03-12
008 1972 bl --- 0-- u #d
100 1 $aBRAGA, J. M.
245 $aAdubacao da soja em solos sob vegetacao de cerrado na regiao do Triangulo Mineiro.
260 $c1972
520 $aEm quatro locais, com o mesmo tipo de solo, latossolo vermelho-escuro, textura media, foi lancado um ensaio com a finalidade de estudar a resposta da soja a aplicacao de nitrogenio (sem inoculacao das sementes), fosforo, potassio e calcario. Os niveis estudados foram 0, 100, 200 kg de N/ha; 0, 100, 200 e 300 kg de P2O5/ha; 0, 90 e 180 kg de K2O/ha e 0, 0,5, 1,0 e 2 t de calcario/ha. Esses niveis de NPK foram combinados em dez tratamentos, que constituiram um dos quatro sub-blocos, instalados em cada local. Cada sub-bloco recebeu um nivel de calcario. Nao se verificou efeito de calcario e nao houve interacao calcario/tratamento, mas os efeitos de tratamento e local foram significativos. Para o estudo economico, os dados de producao foram ajustados a uma equacao de regressao multipla, cujo coeficiente de determinacao foi igual a 0,6915, kg de N/ha; 65 kg de P2O5/ha e 64 kg de K2O/ha.
650 $aAdubação
650 $aCerrado
650 $aGlycine Max
650 $aSoja
653 $aBrasil
653 $aLatossolo Vermelho-escuro
653 $aMinas Gerais
653 $aTriangulo Mineiro
700 1 $aDEFELIPO, B. V.
700 1 $aANDRADE, D. de
773 $tRevista Ceres$gv.19, n.101, p.52-62, jan./fev. 1972.
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Registro original: |
Embrapa Cerrados (CPAC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/11/2017 |
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Data da última atualização: |
28/11/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COELHO, M. S.; PACHECO, S.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; BORGUINI, R. G.; AGUIAR, L. A. de; ESPINDOLA, J. A. A.; GUERRA, J. G. M.; GODOY, R. L. de O. |
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Afiliação: |
MONALISA SANTANA COELHO DE JESUS, CNPAB; SIDNEY PACHECO, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; RENATA GALHARDO BORGUINI, CTAA; Luiz Augusto de Aguiar, CEPAO (Centro Estadual de Pesquisa em Agricultura Orgânica) / PESAGRO; JOSE ANTONIO AZEVEDO ESPINDOLA, CNPAB; JOSE GUILHERME MARINHO GUERRA, CNPAB; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA. |
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Título: |
Influence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. |
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Idioma: |
Inglês |
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Notas: |
SLACA, 12. De 4 a 7 de Novembro de 2017. |
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Conteúdo: |
Vegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant. MenosVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had ... Mostrar Tudo |
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Palavras-Chave: |
Pro-vitamin A. |
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Thesaurus NAL: |
degradation; isomerization. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02802nam a2200253 a 4500
001 2080951
005 2017-11-28
008 2017 bl uuuu u00u1 u #d
100 1 $aCOELHO, M. S.
245 $aInfluence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP$c2017
500 $aSLACA, 12. De 4 a 7 de Novembro de 2017.
520 $aVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant.
650 $adegradation
650 $aisomerization
653 $aPro-vitamin A
700 1 $aPACHECO, S.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aNASCIMENTO, L. da S. de M. do
700 1 $aBORGUINI, R. G.
700 1 $aAGUIAR, L. A. de
700 1 $aESPINDOLA, J. A. A.
700 1 $aGUERRA, J. G. M.
700 1 $aGODOY, R. L. de O.
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Embrapa Agroindústria de Alimentos (CTAA) |
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