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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
16/03/2001 |
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Data da última atualização: |
16/03/2001 |
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Autoria: |
SINHA, S. K.; NAIR, T. V. R. |
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Afiliação: |
Central Tuber Crops Research Institute, Trivandrum. |
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Título: |
Leaf area during growth and yelding capacity of cassava |
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Ano de publicação: |
1971 |
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Fonte/Imprenta: |
Indian Journal of Genetics & Plant Breeding, v.31, n.1, 1971. |
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Idioma: |
Inglês |
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Conteúdo: |
It is becoming increasingly clear from recent investigations that photosynthetic efficiency and 'sink' capacity are two most important characteristics of a plant which determine its economic yeld (Asana, 1968). Photosynthetic efficiency, however, is controlled by a number of factors including the leaf number, shape, orientation, area and plant geometry at morphological level. |
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Categoria do assunto: |
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Marc: |
LEADER 00748naa a2200133 a 4500
001 1649922
005 2001-03-16
008 1971 bl --- 0-- u #d
100 1 $aSINHA, S. K.
245 $aLeaf area during growth and yelding capacity of cassava
260 $c1971
520 $aIt is becoming increasingly clear from recent investigations that photosynthetic efficiency and 'sink' capacity are two most important characteristics of a plant which determine its economic yeld (Asana, 1968). Photosynthetic efficiency, however, is controlled by a number of factors including the leaf number, shape, orientation, area and plant geometry at morphological level.
700 1 $aNAIR, T. V. R.
773 $tIndian Journal of Genetics & Plant Breeding$gv.31, n.1, 1971.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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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: |
27/06/2013 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
FELICIO, T. L.; ESMERINO, E. A.; CRUZ, A. G.; NOGUEIRA, L. C.; RAICES, R. S. L.; DELIZA, R.; BOLINI, H. M. A.; POLLONIO, M. A. R. |
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Afiliação: |
T. L. FELICIO, IFRJ; E. A. ESMERINO, UNICAMP; A. G. CRUZ, IFRJ/UNICAMP; L. C. NOGUEIRA, IFRJ; R. S. L. RAICES, IFRJ; ROSIRES DELIZA, CTAA; H. M. A. BOLINI, UNICAMP; M. A. R. POLLONIO, UNICAMP. |
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Título: |
Cheese. What is its contribution to the sodium intake of Brazilians? |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Appetite, v. 66, p. 84-88, Jul. 2013. |
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DOI: |
10.1016/j.appet.2013.03.002 |
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Idioma: |
Inglês |
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Conteúdo: |
The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake. |
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Palavras-Chave: |
Rótulo. |
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Thesagro: |
Queijo; Saúde Pública; Sódio. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01961naa a2200265 a 4500
001 1960743
005 2016-02-22
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1016/j.appet.2013.03.002$2DOI
100 1 $aFELICIO, T. L.
245 $aCheese. What is its contribution to the sodium intake of Brazilians?
260 $c2013
520 $aThe heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake.
650 $aQueijo
650 $aSaúde Pública
650 $aSódio
653 $aRótulo
700 1 $aESMERINO, E. A.
700 1 $aCRUZ, A. G.
700 1 $aNOGUEIRA, L. C.
700 1 $aRAICES, R. S. L.
700 1 $aDELIZA, R.
700 1 $aBOLINI, H. M. A.
700 1 $aPOLLONIO, M. A. R.
773 $tAppetite$gv. 66, p. 84-88, Jul. 2013.
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Embrapa Agroindústria de Alimentos (CTAA) |
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