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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. |
Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
11/10/2007 |
Data da última atualização: |
30/06/2016 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
PRABHU, A. S.; FAGERIA, N. K.; HUBER, D. M.; RODRIGUES, F. Á. |
Afiliação: |
Anne Sitarama Prabhu, CNPAF; NAND KUMAR FAGERIA, CNPAF; Don M. Huber, Purdue University; Fabrício A. Rodrigues, Universidade Federal de Viçosa, MG. |
Título: |
Potassium and plant disease. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
In: DATNOFF, L. E.; ELMER, W. H.; HUBER, D. M. (Ed.). Mineral nutrition and plant disease. St. Paul: The American Phytopathological Society, 2007. |
Páginas: |
p. 57-78. |
ISBN: |
978-0-89054-346-7 |
Idioma: |
Inglês |
Conteúdo: |
Introduction. The potassium clycle in soil. Functions of potassium in plants. Potassium and plant disease development. Potassium deficiency and plant disease. Excess potassium and plant disease. Host resistance to diseases. Nutrient relationships. Concentration of potassium in plant tissue. Mechanisms involved in disease suppression by potassium. Management of potassium to control disease. Adequate application rates. Appropriate time of application. Appropriate method of application. Growing cultivars with efficient uptake of potassium. Incorporation of crop residues into the soil. Adequate moisture supply. Liming acid soils. Conclusions. |
Palavras-Chave: |
Nutrição de planta; Nutriente de planta. |
Thesagro: |
Deficiência; Doença de Planta; Potássio. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01360naa a2200241 a 4500 001 1215822 005 2016-06-30 008 2007 bl uuuu u00u1 u #d 020 $a978-0-89054-346-7 100 1 $aPRABHU, A. S. 245 $aPotassium and plant disease. 260 $c2007 300 $ap. 57-78. 520 $aIntroduction. The potassium clycle in soil. Functions of potassium in plants. Potassium and plant disease development. Potassium deficiency and plant disease. Excess potassium and plant disease. Host resistance to diseases. Nutrient relationships. Concentration of potassium in plant tissue. Mechanisms involved in disease suppression by potassium. Management of potassium to control disease. Adequate application rates. Appropriate time of application. Appropriate method of application. Growing cultivars with efficient uptake of potassium. Incorporation of crop residues into the soil. Adequate moisture supply. Liming acid soils. Conclusions. 650 $aDeficiência 650 $aDoença de Planta 650 $aPotássio 653 $aNutrição de planta 653 $aNutriente de planta 700 1 $aFAGERIA, N. K. 700 1 $aHUBER, D. M. 700 1 $aRODRIGUES, F. Á. 773 $tIn: DATNOFF, L. E.; ELMER, W. H.; HUBER, D. M. (Ed.). Mineral nutrition and plant disease. St. Paul: The American Phytopathological Society, 2007.
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Embrapa Arroz e Feijão (CNPAF) |
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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
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
11/05/2021 |
Data da última atualização: |
12/05/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
PESSANHA, K. L. F.; MENEZES, J. P. de; SILVA, A. dos A.; FERREIRA, M. V. da; TAKEITI, C. Y.; CARVALHO, C. W. P. de. |
Afiliação: |
KÊNIA LETÍCIA FERREIRA PESSANHA, UFRRJ; JOÃO PAULO DE MENEZES, UFRRJ; ANDREA DOS ANJOS SILVA, UFRRJ; MARCUS VINICIUS DA SILVA FERREIRA, UFRRJ; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
LWT - Food Science and Technology, 111495, v. 147, 2021. |
DOI: |
https://doi.org/10.1016/j.lwt.2021.111495 |
Idioma: |
Inglês |
Conteúdo: |
Millet (Pennisetum glaucum) is a small gluten-free cereal originated from Africa that is not currently introduced in the Western diet. It is an interesting source of dietary fiber, vitamins, minerals, proteins and phenolic compounds superior to the most traditional consumed cereals. It is very effective crop adopted in no tilling farming system planted in a vast cultivated area in Brazil. Bread is a food product of high acceptance that is traditionally made from wheat, particularly from refined flours. However, it is known to present a high glycemic index and low levels of dietary fiber and naturally contains gluten proteins. The objective of this work was to develop whole grain bread using blends of raw and extruded flours from millet and to evaluate the physicochemical parameters in comparison to commercial whole bread products with and without gluten. The use of extrusion increased antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and enzymatic inhibition (96.31 ± 0.005) in relation to the product elaborated from raw flour. Millet is presented as potential food interesting for the production of bread considered in the diet of Brazilian population, particularly to those suffering from gluten allergy and diabetes. |
Palavras-Chave: |
Antioxidant capacity. |
Thesaurus NAL: |
Alpha-glucosidase; Antioxidants; Food technology; Gluten-free foods. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02070naa a2200253 a 4500 001 2131759 005 2021-05-12 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.lwt.2021.111495$2DOI 100 1 $aPESSANHA, K. L. F. 245 $aImpact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread.$h[electronic resource] 260 $c2021 520 $aMillet (Pennisetum glaucum) is a small gluten-free cereal originated from Africa that is not currently introduced in the Western diet. It is an interesting source of dietary fiber, vitamins, minerals, proteins and phenolic compounds superior to the most traditional consumed cereals. It is very effective crop adopted in no tilling farming system planted in a vast cultivated area in Brazil. Bread is a food product of high acceptance that is traditionally made from wheat, particularly from refined flours. However, it is known to present a high glycemic index and low levels of dietary fiber and naturally contains gluten proteins. The objective of this work was to develop whole grain bread using blends of raw and extruded flours from millet and to evaluate the physicochemical parameters in comparison to commercial whole bread products with and without gluten. The use of extrusion increased antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and enzymatic inhibition (96.31 ± 0.005) in relation to the product elaborated from raw flour. Millet is presented as potential food interesting for the production of bread considered in the diet of Brazilian population, particularly to those suffering from gluten allergy and diabetes. 650 $aAlpha-glucosidase 650 $aAntioxidants 650 $aFood technology 650 $aGluten-free foods 653 $aAntioxidant capacity 700 1 $aMENEZES, J. P. de 700 1 $aSILVA, A. dos A. 700 1 $aFERREIRA, M. V. da 700 1 $aTAKEITI, C. Y. 700 1 $aCARVALHO, C. W. P. de 773 $tLWT - Food Science and Technology, 111495$gv. 147, 2021.
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