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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas; Embrapa Mandioca e Fruticultura. |
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Data corrente: |
19/03/1999 |
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Data da última atualização: |
19/07/2006 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FERREIRA, J. M. S.; LIMA, M. F. de; SANTANA, D. L. de Q.; MOURA, J. I. L. |
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Título: |
Pragas do coqueiro. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
In: BRAGA SOBRINHO, R.; CARDOSO, J. E.; FREIRE, F. das C. D. (Ed.). Pragas de fruteiras tropicais de importância agroindustrial. Brasilia, DF: EMBRAPA-SPI; Fortaleza: EMBRAPA-CNPAT, 1998. |
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Páginas: |
p. 81-118. |
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Idioma: |
Português |
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Conteúdo: |
As palmeiras constituem-se em importantes culturas para os tropicos, onde o coqueiro, Cocos nucifera L., considerado a "arvore da vida", e largamente explorado pelos seus multiplos usos e finalidades e pelas divisas externas que gera para os paises que tem no cultivo dessa planta a base de sua economia. Dentre os fatores que respondem pelos baixos indices de produtividade e producao do coqueiro, as pragas sao tidas como importantes pelos prejuizos que causam a planta, atrasando o desenvolvimento e o inicio de producao, reduzindo a produtividade/producao, alem de provocarem perdas no plantio. Existem muitas especies-pragas associadas ao coqueiro. Lepesme (1947) listou 751 especies em palmeiras, das quais 22% sao especificas do coqueiro. Nirula (1955) listou 106 insetos e um acaro. A FAO divulgou uma lista de 254 especies (FAO, 1964); Lever (1969) descreveu 110 especies; e Kurian et al. (1979) listaram 547 insetos e acaros danificando coqueiro em varios paises do mundo. |
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Palavras-Chave: |
Controle; Coqueiro; Palmeira. |
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Thesagro: |
Cocos Nucifera; Praga. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01673naa a2200229 a 4500
001 1285082
005 2006-07-19
008 1998 bl uuuu u00u1 u #d
100 1 $aFERREIRA, J. M. S.
245 $aPragas do coqueiro.
260 $c1998
300 $ap. 81-118.
520 $aAs palmeiras constituem-se em importantes culturas para os tropicos, onde o coqueiro, Cocos nucifera L., considerado a "arvore da vida", e largamente explorado pelos seus multiplos usos e finalidades e pelas divisas externas que gera para os paises que tem no cultivo dessa planta a base de sua economia. Dentre os fatores que respondem pelos baixos indices de produtividade e producao do coqueiro, as pragas sao tidas como importantes pelos prejuizos que causam a planta, atrasando o desenvolvimento e o inicio de producao, reduzindo a produtividade/producao, alem de provocarem perdas no plantio. Existem muitas especies-pragas associadas ao coqueiro. Lepesme (1947) listou 751 especies em palmeiras, das quais 22% sao especificas do coqueiro. Nirula (1955) listou 106 insetos e um acaro. A FAO divulgou uma lista de 254 especies (FAO, 1964); Lever (1969) descreveu 110 especies; e Kurian et al. (1979) listaram 547 insetos e acaros danificando coqueiro em varios paises do mundo.
650 $aCocos Nucifera
650 $aPraga
653 $aControle
653 $aCoqueiro
653 $aPalmeira
700 1 $aLIMA, M. F. de
700 1 $aSANTANA, D. L. de Q.
700 1 $aMOURA, J. I. L.
773 $tIn: BRAGA SOBRINHO, R.; CARDOSO, J. E.; FREIRE, F. das C. D. (Ed.). Pragas de fruteiras tropicais de importância agroindustrial. Brasilia, DF: EMBRAPA-SPI; Fortaleza: EMBRAPA-CNPAT, 1998.
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Registro original: |
Embrapa Florestas (CNPF) |
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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: |
19/08/2022 |
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Data da última atualização: |
10/11/2022 |
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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.; DIZLEK, H.; BARROS, F. A. R. de; TARDIN, F. D.; FIGUEIREDO, J. E. F.; AWIKA, J. M. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HALEF DIZLEK, Texas A&M University; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa; FLAVIO DESSAUNE TARDIN, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; JOSEPH M. AWIKA, Texas A&M University. |
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Título: |
Baking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 77, p. 552-559, 2022. |
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DOI: |
https://doi.org/10.1007/s11130-022-01002-0 |
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Idioma: |
Inglês |
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Conteúdo: |
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents. MenosGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF co... Mostrar Tudo |
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Palavras-Chave: |
Composto bioativo; Cozimento. |
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Thesagro: |
Antioxidante; Biscoito; Farelo; Farinha; Glúten; Sorgo. |
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Thesaurus NAL: |
Antioxidants; Baking; Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02446naa a2200325 a 4500
001 2145588
005 2022-11-10
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-022-01002-0$2DOI
100 1 $aQUEIROZ, V. A. V.
245 $aBaking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies.$h[electronic resource]
260 $c2022
520 $aGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.
650 $aAntioxidants
650 $aBaking
650 $aBioactive compounds
650 $aAntioxidante
650 $aBiscoito
650 $aFarelo
650 $aFarinha
650 $aGlúten
650 $aSorgo
653 $aComposto bioativo
653 $aCozimento
700 1 $aDIZLEK, H.
700 1 $aBARROS, F. A. R. de
700 1 $aTARDIN, F. D.
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aAWIKA, J. M.
773 $tPlant Foods for Human Nutrition$gv. 77, p. 552-559, 2022.
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