|
|
Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
21/05/1997 |
Data da última atualização: |
11/05/2005 |
Autoria: |
MENDES, R. A.; GOES, M. de. |
Afiliação: |
EMBRAPA-CENARGEN. |
Título: |
Cultura de tecidos na conservacao de germoplasma vegetal. |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
In: PUIGNAU, J.P., ed. Conservacion de germoplasma vegetal. Montevideo: IICA, 1996. p.129-138. (IICA-PROCISUR- Dialogo, 45). |
Idioma: |
Português |
Palavras-Chave: |
Conservation; Cultura; Culture; Germoplasma vegetal; Plant; Tissue; Vegetal germplasm. |
Thesagro: |
Conservação; Germoplasma; Planta; Tecido. |
Thesaurus Nal: |
germplasm. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00723nam a2200253 a 4500 001 1171288 005 2005-05-11 008 1996 bl uuuu u01u1 u #d 100 1 $aMENDES, R. A. 245 $aCultura de tecidos na conservacao de germoplasma vegetal. 260 $aIn: PUIGNAU, J.P., ed. Conservacion de germoplasma vegetal. Montevideo: IICA, 1996. p.129-138. (IICA-PROCISUR- Dialogo, 45).$c1996 650 $agermplasm 650 $aConservação 650 $aGermoplasma 650 $aPlanta 650 $aTecido 653 $aConservation 653 $aCultura 653 $aCulture 653 $aGermoplasma vegetal 653 $aPlant 653 $aTissue 653 $aVegetal germplasm 700 1 $aGOES, M. de
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
| 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
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
09/05/2012 |
Data da última atualização: |
28/05/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
MORAES, E. A.; QUEIROZ, V. A. V.; SCHAFFERT, R. E.; COSTA, N. M. B.; NELSON, J. D.; RIBEIRO, S. M. R. |
Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ROBERT EUGENE SCHAFFERT, CNPMS. |
Título: |
In vivo protein quality of new sorghum genotypes for human consumption. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Food Chemistry, Essex, v. 134, p. 1549-1555, 2012. |
DOI: |
10.1016/j.foodchem.2012.03.079 |
Idioma: |
Inglês |
Conteúdo: |
The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes. |
Thesagro: |
Alimentação; Consumo; Sorghum Bicolor; Sorgo. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01713naa a2200241 a 4500 001 1924152 005 2018-05-28 008 2012 bl uuuu u00u1 u #d 024 7 $a10.1016/j.foodchem.2012.03.079$2DOI 100 1 $aMORAES, E. A. 245 $aIn vivo protein quality of new sorghum genotypes for human consumption.$h[electronic resource] 260 $c2012 520 $aThe in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes. 650 $aAlimentação 650 $aConsumo 650 $aSorghum Bicolor 650 $aSorgo 700 1 $aQUEIROZ, V. A. V. 700 1 $aSCHAFFERT, R. E. 700 1 $aCOSTA, N. M. B. 700 1 $aNELSON, J. D. 700 1 $aRIBEIRO, S. M. R. 773 $tFood Chemistry, Essex$gv. 134, p. 1549-1555, 2012.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|