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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
20/09/2011 |
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Data da última atualização: |
23/05/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ARAUJO, M. de; OLIVEIRA, F. T. G. de; MARRA, R.; SOUZA, M. O. de. |
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Afiliação: |
MARLENE DE ARAUJO, SGE; FRANCISCO TARCIZIO GOES DE OLIVEIRA, SGE; RENNER MARRA, SGE; MIRIAN OLIVEIRA DE SOUZA, SGE. |
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Título: |
Sugarcane: the evolution of technological thinking in agriculture. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: Revista de Política Agrícola, Brasília, DF, ano 19, n. 4, p. 65-77, Out./Nov./Dez. 2010. |
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Idioma: |
Português |
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Conteúdo: |
The purpose of this study is to show the importance of technological progress in sugarcane production and its impact on the Brazilian economy. The evolution is shown using the time line concept to separate the most important cycles of the sugar-alcohol sector, while economic, social and environmental indicators are used to measure the results. The indicators clearly point out the sector?s progress and modernization. The study focuses on the advances achieved through the generation of new crop varieties with specific characteristics and the development of new products and byproducts of the sugarcane industrialization process. Special attention is accorded to the growth and increasing importance of the crop in the local and national economies, shown on the basis of the harvest values for the last ten years and production forecasts until 2020. The study concludes that the evolution of the agricultural and industrial technology in the recent past has enabled the sugarcane sector to become the most important and competitive in the world. |
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Palavras-Chave: |
Sugar-alcohol sector; Sugarcane and ethanol technology. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/42217/1/Sugarcane-the-evolution.pdf
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Marc: |
LEADER 01638naa a2200181 a 4500
001 1901042
005 2017-05-23
008 2010 bl uuuu u00u1 u #d
100 1 $aARAUJO, M. de
245 $aSugarcane$bthe evolution of technological thinking in agriculture.$h[electronic resource]
260 $c2010
520 $aThe purpose of this study is to show the importance of technological progress in sugarcane production and its impact on the Brazilian economy. The evolution is shown using the time line concept to separate the most important cycles of the sugar-alcohol sector, while economic, social and environmental indicators are used to measure the results. The indicators clearly point out the sector?s progress and modernization. The study focuses on the advances achieved through the generation of new crop varieties with specific characteristics and the development of new products and byproducts of the sugarcane industrialization process. Special attention is accorded to the growth and increasing importance of the crop in the local and national economies, shown on the basis of the harvest values for the last ten years and production forecasts until 2020. The study concludes that the evolution of the agricultural and industrial technology in the recent past has enabled the sugarcane sector to become the most important and competitive in the world.
653 $aSugar-alcohol sector
653 $aSugarcane and ethanol technology
700 1 $aOLIVEIRA, F. T. G. de
700 1 $aMARRA, R.
700 1 $aSOUZA, M. O. de
773 $tIn: Revista de Política Agrícola, Brasília, DF, ano 19$gn. 4, p. 65-77, Out./Nov./Dez. 2010.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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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: |
02/03/2021 |
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Data da última atualização: |
04/01/2022 |
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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: |
MARTINEZ, O. D. M.; THEODORO, J. M. V.; GRANCIERI, M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; BARROS, F. A. R. de; MARTINO, H. S. D. |
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Afiliação: |
Oscar David Medina Martinez, Universidade Federal de Viçosa; Jaqueline Maciel Vieira Theodoro, Universidade Federal de Viçosa; Mariana Grancieri, Universidade Federal de Viçosa; Renata Celi Lopes Toledo, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Frederico Augusto Ribeiro de Barros, Universidade Federal de Viçosa; Hércia Stampini Duarte Martino, Universidade Federal de Viçosa. |
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Título: |
Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Cereal Science, v. 99, 103201, 2021. |
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DOI: |
https://doi.org/10.1016/j.jcs.2021.103201 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the effect of dry heated whole sorghum flour (BRS 305 hybrid) on insulin resistance, glucose tolerance, adiposity, steatosis, and liver lipogenesis in rats fed with a high-fat high-fructose diet (HFHF). Male Wistar rats (n = 10/group), 45?50 days old, were fed with AIN93-M diet, HFHF (31% saturated fat and 20% fructose) and HFHF + sorghum flour (replacing 50% of dietary fiber, 100% starch, 19.8% protein and 22.5% lipids in the experimental diet), for 10 weeks. The sorghum flour restored the effect of the HFHF diet, decreasing triglycerides, uric acid, alanine aminotransferase (ALT), liver steatosis, and lipogenesis. Further, sorghum improved insulin sensitivity and glucose tolerance and increasing the concentration of PPARα protein in the liver. Thus, the BRS 305 whole sorghum flour with high tannin and resistant starch showed potential as a functional food, since it improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet. |
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Palavras-Chave: |
Mudança metabólica. |
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Thesagro: |
Ácido Úrico; Farinha; Glicose; Insulina; Resistência; Sorgo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02044naa a2200289 a 4500
001 2130424
005 2022-01-04
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jcs.2021.103201$2DOI
100 1 $aMARTINEZ, O. D. M.
245 $aDry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet.$h[electronic resource]
260 $c2021
520 $aThis study aimed to evaluate the effect of dry heated whole sorghum flour (BRS 305 hybrid) on insulin resistance, glucose tolerance, adiposity, steatosis, and liver lipogenesis in rats fed with a high-fat high-fructose diet (HFHF). Male Wistar rats (n = 10/group), 45?50 days old, were fed with AIN93-M diet, HFHF (31% saturated fat and 20% fructose) and HFHF + sorghum flour (replacing 50% of dietary fiber, 100% starch, 19.8% protein and 22.5% lipids in the experimental diet), for 10 weeks. The sorghum flour restored the effect of the HFHF diet, decreasing triglycerides, uric acid, alanine aminotransferase (ALT), liver steatosis, and lipogenesis. Further, sorghum improved insulin sensitivity and glucose tolerance and increasing the concentration of PPARα protein in the liver. Thus, the BRS 305 whole sorghum flour with high tannin and resistant starch showed potential as a functional food, since it improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet.
650 $aÁcido Úrico
650 $aFarinha
650 $aGlicose
650 $aInsulina
650 $aResistência
650 $aSorgo
653 $aMudança metabólica
700 1 $aTHEODORO, J. M. V.
700 1 $aGRANCIERI, M.
700 1 $aTOLEDO, R. C. L.
700 1 $aQUEIROZ, V. A. V.
700 1 $aBARROS, F. A. R. de
700 1 $aMARTINO, H. S. D.
773 $tJournal of Cereal Science$gv. 99, 103201, 2021.
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Embrapa Milho e Sorgo (CNPMS) |
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