| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Arroz e Feijão. |
|
Data corrente: |
13/03/2012 |
|
Data da última atualização: |
13/03/2012 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
SENA, A. P. A.; CHAIBUB, A. A.; CORTES, M. V. C. B.; PRABHU, A. S.; ARAÚJO, L. G.; FILIPPI, M. C. |
|
Afiliação: |
A. P. A. SENA, mestrada UFG; A. A. CHAIBUB, graduanda UFG; MARCIO VINICIUS DE C BARROS CORTES, CNPAF; ANNE SITARAMA PRABHU, CNPAF; LEILA GARCÊS DE ARAÚJO, UFG; MARTA CRISTINA CORSI DE FILIPPI, CNPAF. |
|
Título: |
Eficiência do Epicoccum sp., na supressão de Magnaporthe oryzae nas folhas de arroz em casa de vegetação. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
Tropical Plant Pathology, Brasília, DF, v. 36, p. 366, ago. 2011. Suplemento, ref. 598. Edição dos Resumos do 44 Congresso Brasileiro de Fitopatologia, Bento Gonçalves, ago. 2011. |
|
Descrição Física: |
1 CD-ROM. |
|
Idioma: |
Português |
|
Conteúdo: |
O trabalho objetivou comparar a supressão da brusone nas folhas, através do antagonismo e da indução de resistência pelo agente biológico Epicoccum sp., componente do filoplano do arroz, que se mostrou eficaz em ensaios anteriores. |
|
Thesagro: |
Arroz; Brusone; Doença de planta; Oryza sativa. |
|
Thesaurus Nal: |
Magnaporthe oryzae. |
|
Categoria do assunto: |
H Saúde e Patologia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/55609/1/0598.pdf
|
|
Marc: |
LEADER 01068nam a2200241 a 4500
001 1918487
005 2012-03-13
008 2011 bl uuuu u00u1 u #d
100 1 $aSENA, A. P. A.
245 $aEficiência do Epicoccum sp., na supressão de Magnaporthe oryzae nas folhas de arroz em casa de vegetação.
260 $aTropical Plant Pathology, Brasília, DF, v. 36, p. 366, ago. 2011. Suplemento, ref. 598. Edição dos Resumos do 44 Congresso Brasileiro de Fitopatologia, Bento Gonçalves, ago. 2011.$c2011
300 $c1 CD-ROM.
520 $aO trabalho objetivou comparar a supressão da brusone nas folhas, através do antagonismo e da indução de resistência pelo agente biológico Epicoccum sp., componente do filoplano do arroz, que se mostrou eficaz em ensaios anteriores.
650 $aMagnaporthe oryzae
650 $aArroz
650 $aBrusone
650 $aDoença de planta
650 $aOryza sativa
700 1 $aCHAIBUB, A. A.
700 1 $aCORTES, M. V. C. B.
700 1 $aPRABHU, A. S.
700 1 $aARAÚJO, L. G.
700 1 $aFILIPPI, M. C.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
17/08/2012 |
|
Data da última atualização: |
22/02/2016 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 2 |
|
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. |
|
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. |
|
Título: |
Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15788. |
|
DOI: |
10.3402/fnr.v56i0.15788 |
|
Idioma: |
Inglês |
|
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 |
|
Palavras-Chave: |
B-caroteno; Mandioca amarela; Métodos caseiros de cozimento; Retenção de carotenóide. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/64021/1/2012-035.pdf
|
|
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.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
