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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
25/02/2013 |
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Data da última atualização: |
07/08/2017 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Título: |
BRS MONTESE: híbrido italiano com resistência múltipla a doenças. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Brasília, DF: Embrapa Hortaliças, 2012. |
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Descrição Física: |
1 folder. |
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Idioma: |
Português |
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Notas: |
Equipe técnica: Leonardo S. Boiteux, Maria Esther de N. Fonseca, Jadir Borges Pinheiro, Ailton Reis, Ítalo M. R. Guedes, Juscimar da Silva. |
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Conteúdo: |
Tomate BRS Montese. Características agronômicas. Recomendações técnicas. Resistência a doenças. Sementes. |
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Palavras-Chave: |
BRS Montese; Cultivar resistente; Tomate italiano. |
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Thesagro: |
Caracteristicas agronômicas; Tomate. |
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Thesaurus Nal: |
Solanum lycopersicum. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/77155/1/digitalizar0005.pdf
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Marc: |
LEADER 00779nam a2200193 a 4500
001 1950760
005 2017-08-07
008 2012 bl uuuu u0uu1 u #d
245 $aBRS MONTESE$bhíbrido italiano com resistência múltipla a doenças.
260 $aBrasília, DF: Embrapa Hortaliças$c2012
300 $c1 folder.
500 $aEquipe técnica: Leonardo S. Boiteux, Maria Esther de N. Fonseca, Jadir Borges Pinheiro, Ailton Reis, Ítalo M. R. Guedes, Juscimar da Silva.
520 $aTomate BRS Montese. Características agronômicas. Recomendações técnicas. Resistência a doenças. Sementes.
650 $aSolanum lycopersicum
650 $aCaracteristicas agronômicas
650 $aTomate
653 $aBRS Montese
653 $aCultivar resistente
653 $aTomate italiano
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Esconder MarcMostrar Marc Completo |
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Registro original: |
Embrapa Hortaliças (CNPH) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/08/2012 |
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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: |
B - 2 |
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Autoria: |
CARVALHO, L. M. J.; OLIVEIRA, A. R. G.; GODOY, R. L. O.; PACHECO, S.; NUTTI, M. R.; CARVALHO, J. L. V. de; PEREIRA, E. J.; FUKUDA, W. G. |
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Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; ALCIDES R. G. OLIVEIRA, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ELENILDA J. PEREIRA, UFRJ; WÂNIA G. FUKUDA, CNPMF. |
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Título: |
Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15788. |
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DOI: |
10.3402/fnr.v56i0.15788 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: The aim of this study was to evaluate the total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total b-carotene from 1.99 to 10.32 µg/g. The b-carotene predominated in all the roots. The H?brido 2003 14 08 cultivar presented the highest b-carotene content after cooking methods 1 and 3. The 1153 Klainasik cultivar presented the highest 9-Z-?-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 Vermelhinha and that of b-carotene for the H?brido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or ?-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ?-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ?-carotene retention were observed and can minimize vitamin A deficiency in low-income populations. MenosBackground: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: The aim of this study was to evaluate the total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total b-carotene from 1.99 to 10.32 µg/g. The b-carotene predominated in all the roots. The H?brido 2003 14 08 cultivar presented the highest b-carotene content after cooking methods 1 and 3. The 1153 Klainasik cultivar presented the highest 9-Z-?-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 Vermelhinha and that of b-carotene for the H?brido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences ... Mostrar Tudo |
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Palavras-Chave: |
B-caroteno; Mandioca amarela; Métodos caseiros de cozimento; Retenção de carotenóide. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/64021/1/2012-035.pdf
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Marc: |
LEADER 02858naa a2200265 a 4500
001 1931469
005 2016-02-22
008 2012 bl uuuu u00u1 u #d
024 7 $a10.3402/fnr.v56i0.15788$2DOI
100 1 $aCARVALHO, L. M. J.
245 $aRetention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
260 $c2012
520 $aBackground: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: The aim of this study was to evaluate the total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total b-carotene from 1.99 to 10.32 µg/g. The b-carotene predominated in all the roots. The H?brido 2003 14 08 cultivar presented the highest b-carotene content after cooking methods 1 and 3. The 1153 Klainasik cultivar presented the highest 9-Z-?-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 Vermelhinha and that of b-carotene for the H?brido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or ?-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ?-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ?-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.
653 $aB-caroteno
653 $aMandioca amarela
653 $aMétodos caseiros de cozimento
653 $aRetenção de carotenóide
700 1 $aOLIVEIRA, A. R. G.
700 1 $aGODOY, R. L. O.
700 1 $aPACHECO, S.
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V. de
700 1 $aPEREIRA, E. J.
700 1 $aFUKUDA, W. G.
773 $tFood & Nutrition Research$gv. 56, 2012. 15788.
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Embrapa Agroindústria de Alimentos (CTAA) |
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