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| Registros recuperados : 43 | |
| 14. |  | MELLO, A. F. S.; MACHADO, A. C. Z.; BEDENDO, I. P. Development of Colletotrichum gloeosporioides isolated from greem pepper in different culture media, temperatures, and light regimes. Scientia Agricola, Piracicaba, v. 61, n. 5, p. 542-544, Sept./Oct. 2004.| Biblioteca(s): Embrapa Hortaliças. |
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| 17. | | SANTOS, F. N. dos; DUARTE, L. N.; SAMBORSKI, T.; MELLO, A. F. S.; KRINGEL, D. H.; SEVERO, J. Elaboration of food products with biofortified sweet potatoes: characterization and sensory acceptability. Revista Chilena de Nutrición, v. 48, n. 1, p. 59-66, 2021.| Biblioteca(s): Embrapa Hortaliças. |
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| 18. | | SANTOS, F. N.; NACHTIGAL, L.; MELLO, A. F. S.; SAMBORSKI, T.; MICHELOTTI, A. A. H.; SEVERO, J. Elaboração de doces utilizando batata-doce biofortificada cv. Beauregard. In: SIMPÓSIO DE SEGURANÇA ALIMENTAR, 6., 2018, Gramado. Desvendando mitos: anais. Gramado: UFRGS/SBCTA, 2018. Não paginado.| Biblioteca(s): Embrapa Hortaliças. |
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| 19. | | SANTOS, F. N.; NACHTIGAL, L.; MELLO, A. F. S.; SAMBORSKI, T.; MICHELOTTI, A. A. H.; SEVERO, J. Elaboração de pão de batata-doce fortificado. In: SIMPÓSIO DE SEGURANÇA ALIMENTAR, 6., 2018, Gramado. Desvendando mitos: anais. Gramado: UFRGS/SBCTA, 2018. Não paginado.| Biblioteca(s): Embrapa Hortaliças. |
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| Registros recuperados : 43 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Hortaliças; Embrapa Semiárido. |
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Data corrente: |
02/02/2022 |
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Data da última atualização: |
08/08/2022 |
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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: |
MELLO, A. F. S.; SILVA, G. O. da; MINGUITA, A. P. da S.; SANTOS, F. N. dos; SAMBORSKI, T.; FERREIRA, J. C.; CARVALHO, J. L. V. de; NUTTI, M. R.; SIQUIEROLI, A. C. S.; SEVERO, J. |
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Afiliação: |
ALEXANDRE FURTADO SILVEIRA MELLO, CNPH; GIOVANI OLEGARIO DA SILVA, CNPH; ADRIANA PAULA DA SILVA MINGUITA, CTAA; FELIPE NARDO DOS SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; TARCÍSIO SAMBORSKI, INSTITUTO FEDERAL FARROPILHA; JOSE CARLOS FERREIRA, CPATSA; JOSE LUIZ VIANA DE CARVALHO, CTAA; MARILIA REGINI NUTTI, CTAA; ANA CAROLINA SILVA SIQUIEROLI, UNIVERSIDADE FEDERAL UBERLÂNDIA; JOSEANA SEVERO, INSTITUTO FEDERAL FARROUPILHA. |
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Título: |
Quality parameters in orange flesh sweetpotato grown in different Brazilian states. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 107, e104406, 2022. |
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ISSN: |
0889-1575 |
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Idioma: |
Inglês
Português |
|
Notas: |
Na publicação: Marília Regini Nuti. |
|
Conteúdo: |
Blind starvation caused by micronutrient deficiency is a major issue in many countries. The use of crops with higher micronutrient content, also known as biofortification, is one of different strategies to overcome this issue. Brazil has been using this approach within the last years but in order to expand this program it is necessary to characterize and develop new cultivars that meet consumer?s demands. Three orange fleshed sweet potato genotypes were evaluated in eight different site locations with different soil, management and altitude conditions. Total soluble sugars, carotenoids, dry matter and sensory evaluation were performed. β-carotene was the predominant carotenoid in the three sweet potato genotypes. This provitamin A compound was consistently higher than 70 μg g 1 in all genotypes, independent of site locations. CIP BRS Nuti cultivar presented significant higher dry matter and sucrose content in comparison with Beauregard and Clone 11. These last genotypes presented higher fructose and glucose content than CIP BRS Nuti. Acceptance evaluation demonstrated that despite having different organoleptic characteristics, CIP BRS Nuti and Beauregard were preferred by tasters. This finding is relevant since CIP BRS Nuti is a new commercial sweetpotato cultivar that will be part of the portfolio of biofortified cultivars in Brazil. |
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Palavras-Chave: |
Biofortificação; Cultivar Beauregard; Cultivar CIP BRS Nuti. |
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Thesagro: |
Análise de Alimento; Batata Doce; Ipomoea Batatas. |
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Thesaurus NAL: |
Beta-carotene; Biofortification; Sweet potatoes. |
|
Categoria do assunto: |
--
A Sistemas de Cultivo |
|
Marc: |
LEADER 02449naa a2200361 a 4500
001 2139569
005 2022-08-08
008 2022 bl uuuu u00u1 u #d
022 $a0889-1575
100 1 $aMELLO, A. F. S.
245 $aQuality parameters in orange flesh sweetpotato grown in different Brazilian states.$h[electronic resource]
260 $c2022
500 $aNa publicação: Marília Regini Nuti.
520 $aBlind starvation caused by micronutrient deficiency is a major issue in many countries. The use of crops with higher micronutrient content, also known as biofortification, is one of different strategies to overcome this issue. Brazil has been using this approach within the last years but in order to expand this program it is necessary to characterize and develop new cultivars that meet consumer?s demands. Three orange fleshed sweet potato genotypes were evaluated in eight different site locations with different soil, management and altitude conditions. Total soluble sugars, carotenoids, dry matter and sensory evaluation were performed. β-carotene was the predominant carotenoid in the three sweet potato genotypes. This provitamin A compound was consistently higher than 70 μg g 1 in all genotypes, independent of site locations. CIP BRS Nuti cultivar presented significant higher dry matter and sucrose content in comparison with Beauregard and Clone 11. These last genotypes presented higher fructose and glucose content than CIP BRS Nuti. Acceptance evaluation demonstrated that despite having different organoleptic characteristics, CIP BRS Nuti and Beauregard were preferred by tasters. This finding is relevant since CIP BRS Nuti is a new commercial sweetpotato cultivar that will be part of the portfolio of biofortified cultivars in Brazil.
650 $aBeta-carotene
650 $aBiofortification
650 $aSweet potatoes
650 $aAnálise de Alimento
650 $aBatata Doce
650 $aIpomoea Batatas
653 $aBiofortificação
653 $aCultivar Beauregard
653 $aCultivar CIP BRS Nuti
700 1 $aSILVA, G. O. da
700 1 $aMINGUITA, A. P. da S.
700 1 $aSANTOS, F. N. dos
700 1 $aSAMBORSKI, T.
700 1 $aFERREIRA, J. C.
700 1 $aCARVALHO, J. L. V. de
700 1 $aNUTTI, M. R.
700 1 $aSIQUIEROLI, A. C. S.
700 1 $aSEVERO, J.
773 $tJournal of Food Composition and Analysis$gv. 107, e104406, 2022.
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