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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
20/12/2017 |
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Data da última atualização: |
27/12/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BRUM, L. E. G.; MACHADO, A. P.; BRAMMER, S. P.; NASCIMENTO JUNIOR, A. do. |
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Afiliação: |
LUIZA ELODI GREINER BRUM, Engenharia Ambiental - UPF; ANA PAULA MACHADO, Biomedicina – Ulbra; SANDRA PATUSSI BRAMMER, CNPT; ALFREDO DO NASCIMENTO JUNIOR, CNPT. |
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Título: |
Variabilidade genética entre cultivares de aveias forrageiras por meio de marcadores microssatélites: estudos preliminares. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: MOSTRA DE INICIAÇÃO CIENTÍFICA, 12.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 9., 2017, Passo Fundo. Resumos... Passo Fundo: Embrapa Trigo, 2017. |
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Páginas: |
p. 28. |
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Idioma: |
Português |
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Thesagro: |
Aveia forrageira; Marcador genético; Variação genética. |
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Thesaurus Nal: |
Genetic markers; Genetic variation; Oats. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/169460/1/2017MICp28.pdf
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Marc: |
LEADER 00808nam a2200217 a 4500
001 2083132
005 2017-12-27
008 2017 bl uuuu u00u1 u #d
100 1 $aBRUM, L. E. G.
245 $aVariabilidade genética entre cultivares de aveias forrageiras por meio de marcadores microssatélites$bestudos preliminares.$h[electronic resource]
260 $aIn: MOSTRA DE INICIAÇÃO CIENTÍFICA, 12.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 9., 2017, Passo Fundo. Resumos... Passo Fundo: Embrapa Trigo$c2017
300 $ap. 28.
650 $aGenetic markers
650 $aGenetic variation
650 $aOats
650 $aAveia forrageira
650 $aMarcador genético
650 $aVariação genética
700 1 $aMACHADO, A. P.
700 1 $aBRAMMER, S. P.
700 1 $aNASCIMENTO JUNIOR, A. do
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Registro original: |
Embrapa Trigo (CNPT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
08/01/2019 |
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Data da última atualização: |
06/01/2020 |
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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: |
OLIVATI, C.; NISHIYAMA, Y. P. de O.; SOUZA, R. T. de; JANZANTTI, N. S.; MAURO, M. A.; GOMES, E.; HERMOSÍN-GUTIÉRREZ, I.; SILVA, R. da; LAGO-VANZELA. |
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Afiliação: |
Carolina Olivati, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Yara Paula de Oliveira Nishiyama, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazi; REGINALDO TEODORO DE SOUZA, CNPUV; Natália Soares Janzantti, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Maria Aparecida Mauro, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Eleni Gomes, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Isidro Hermosín-Gutiérrez, Universidad de Castilla-La Mancha, Instituto Regional de Investigación Cientí fi ca Aplicada, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Roberto da Silva, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Ellen Silva Lago-Vanzela, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil. |
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Título: |
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Research International, [online], 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSn |
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Palavras-Chave: |
Bioactive phenolic compounds; BRS Morena; Flavonóides; HPLC-DAD-ESI-MS; Phenolic composition. |
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Thesagro: |
Uva. |
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Thesaurus NAL: |
Anthocyanins; Drying; Flavonoids; Grapes; Raisins. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208200/1/1-s2.0-S0963996918306185-main.pdf
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Marc: |
LEADER 02187naa a2200349 a 4500
001 2103334
005 2020-01-06
008 2018 bl uuuu u00u1 u #d
100 1 $aOLIVATI, C.
245 $aEffect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.$h[electronic resource]
260 $c2018
520 $aThe grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSn
650 $aAnthocyanins
650 $aDrying
650 $aFlavonoids
650 $aGrapes
650 $aRaisins
650 $aUva
653 $aBioactive phenolic compounds
653 $aBRS Morena
653 $aFlavonóides
653 $aHPLC-DAD-ESI-MS
653 $aPhenolic composition
700 1 $aNISHIYAMA, Y. P. de O.
700 1 $aSOUZA, R. T. de
700 1 $aJANZANTTI, N. S.
700 1 $aMAURO, M. A.
700 1 $aGOMES, E.
700 1 $aHERMOSÍN-GUTIÉRREZ, I.
700 1 $aSILVA, R. da
700 1 $aLAGO-VANZELA
773 $tFood Research International, [online], 2018.
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