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![](/consulta/web/img/deny.png) | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Meio Ambiente. |
Data corrente: |
04/08/2022 |
Data da última atualização: |
16/03/2023 |
Tipo da produção científica: |
Nota Técnica/Nota Científica |
Autoria: |
NAKASONE, A. K.; SOBRINHO, R. S. A.; COUTINHO, I. B. L.; CAMPOS, K. R. A.; CARVALHO, J. E. U. de; NASCIMENTO, W. M. O. do; SILVA, I. L. do S. S. da; NECHET, K. de L. |
Afiliação: |
ALESSANDRA KEIKO NAKASONE, CPATU; RAYANNE S. A. SOBRINHO, UNIVERSIDADE FEDERAL RURAL DA AMAZÔNIA; INGRID B. L. COUTINHO, UNIVERSIDADE FEDERAL DO CEARÁ; KÁTIA R. A. CAMPOS, UNIVERSIDADE FEDERAL RURAL DA AMAZÔNIA; JOSE EDMAR URANO DE CARVALHO, CPATU; WALNICE MARIA O DO NASCIMENTO, CPATU; ÍRIS L. DO S. S. DA SILVA, UNIVERSIDADE FEDERAL RURAL DA AMAZÔNIA; KATIA DE LIMA NECHET, CNPMA. |
Título: |
First report of Lasiodiplodia theobromae causing canker in Brazil nut. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Australasian Plant Disease Notes, v. 17, n. 1, Article 27, Dec. 2022. |
DOI: |
https://doi.org/10.1007/s13314-022-00474-y |
Idioma: |
Inglês |
Conteúdo: |
This paper reports the first occurrence of Lasiodiplodia theobromae in Brazil nut (Bertholletia excelsa). Cankers were found on branches of 3-year-old Brazil nut plants in Belém, Pará, Brazil. The symptomatic plants displayed reddish vascular lesions. The pathogen was identified using morphological and phylogenetic analyses. Koch?s postulates were fulfilled, confirming the first occurrence of L. theobromae in Brazil nut. |
Palavras-Chave: |
Lesão vascular; Produto florestal não madeireiro. |
Thesagro: |
Bertholletia Excelsa; Cancro; Castanha do Para; Doença; Doença de Planta; Doença Fúngica; Fungo; Lasiodiplodia Theobromae. |
Thesaurus Nal: |
Brazil nuts; Cankers (plants); Nontimber forest products. |
Categoria do assunto: |
H Saúde e Patologia |
Marc: |
LEADER 01565naa a2200373 a 4500 001 2145221 005 2023-03-16 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s13314-022-00474-y$2DOI 100 1 $aNAKASONE, A. K. 245 $aFirst report of Lasiodiplodia theobromae causing canker in Brazil nut.$h[electronic resource] 260 $c2022 520 $aThis paper reports the first occurrence of Lasiodiplodia theobromae in Brazil nut (Bertholletia excelsa). Cankers were found on branches of 3-year-old Brazil nut plants in Belém, Pará, Brazil. The symptomatic plants displayed reddish vascular lesions. The pathogen was identified using morphological and phylogenetic analyses. Koch?s postulates were fulfilled, confirming the first occurrence of L. theobromae in Brazil nut. 650 $aBrazil nuts 650 $aCankers (plants) 650 $aNontimber forest products 650 $aBertholletia Excelsa 650 $aCancro 650 $aCastanha do Para 650 $aDoença 650 $aDoença de Planta 650 $aDoença Fúngica 650 $aFungo 650 $aLasiodiplodia Theobromae 653 $aLesão vascular 653 $aProduto florestal não madeireiro 700 1 $aSOBRINHO, R. S. A. 700 1 $aCOUTINHO, I. B. L. 700 1 $aCAMPOS, K. R. A. 700 1 $aCARVALHO, J. E. U. de 700 1 $aNASCIMENTO, W. M. O. do 700 1 $aSILVA, I. L. do S. S. da 700 1 $aNECHET, K. de L. 773 $tAustralasian Plant Disease Notes$gv. 17, n. 1, Article 27, Dec. 2022.
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Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Trigo. |
Data corrente: |
12/07/2023 |
Data da última atualização: |
13/07/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
FELBERG, I.; CARRÃO-PANIZZI, M. C.; DELIZA, R.; FREITAS, S. C. de; GONCALVES, E. B.; PACHECO, S.; SANTIAGO, M. C. P. de A.; ANTONIASSI, R. |
Afiliação: |
ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ROSIRES DELIZA, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; ELISABETH BORGES GONCALVES, CTAA; SIDNEY PACHECO, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; ROSEMAR ANTONIASSI, CTAA. |
Título: |
Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Brazilian Journal of Food Technology, v. 26, e2022075, 2023. |
Idioma: |
Inglês |
Conteúdo: |
The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production. MenosThe soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean am... Mostrar Tudo |
Palavras-Chave: |
Glycine max L Merrill; Internal preference mapping; Lipoxygenases; Merrill. |
Thesaurus NAL: |
Cluster analysis; Consumer acceptance; Isoflavones. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154919/1/2023-Felberg-et-al.pdf
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Marc: |
LEADER 02841naa a2200289 a 4500 001 2154919 005 2023-07-13 008 2023 bl uuuu u00u1 u #d 100 1 $aFELBERG, I. 245 $aNutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars.$h[electronic resource] 260 $c2023 520 $aThe soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production. 650 $aCluster analysis 650 $aConsumer acceptance 650 $aIsoflavones 653 $aGlycine max L Merrill 653 $aInternal preference mapping 653 $aLipoxygenases 653 $aMerrill 700 1 $aCARRÃO-PANIZZI, M. C. 700 1 $aDELIZA, R. 700 1 $aFREITAS, S. C. de 700 1 $aGONCALVES, E. B. 700 1 $aPACHECO, S. 700 1 $aSANTIAGO, M. C. P. de A. 700 1 $aANTONIASSI, R. 773 $tBrazilian Journal of Food Technology$gv. 26, e2022075, 2023.
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