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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
01/03/2000 |
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Data da última atualização: |
25/02/2019 |
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Autoria: |
GHINI, R.; MEZZALAMA, M.; AMBROSOLI, R.; BARBERIS, E.; GARIBALDI, A.; PIEDADE, S. M. de S. |
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Afiliação: |
RAQUEL GHINI, CNPMA; Mônica Mezzalama, Turin University; Roberto Ambrosoli, Turin University; Elisabetta Barberis, Turin University; Angelo Garibaldi, Turin University; Sônia Maria de Stefano Piedade, Universidade de São Paulo - USP/Escola Superior de Agricultural Luiz de Queiroz - Esalq. |
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Título: |
Fusarium oxysporum strains as biocontrol agents against fusarium wilt: effects on soil microbial biomass and activity. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 35, n. 1, p. 93-101, jan. 2000. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Linhagens de Fusarium oxysporum como agentes de biocontrole da murcha-de-fusarium: efeitos na biomassa e atividade microbiana do solo. |
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Conteúdo: |
Before planning the large-scale use of nonpathogenic strains of Fusarium oxysporum as biocontrol agents of Fusarium wilt, their behaviour and potential impact on soil ecosystems should be carefully studied as part of risk assessment. The aim of this work was to evaluate the effects of antagonistic F. oxysporum strains, genetically manipulated (T26/6) or not (233/1), on soil microbial biomass and activity. The effects were evaluated, in North-western Italy, in two soils from different sites at Albenga, one natural and the other previously solarized, and in a third soil obtained from a 10-year-old poplar stand (Popolus sp.), near Carignano. There were no detectable effects on ATP, fluorescein diacetate hydrolysis, and biomass P that could be attributed to the introduction of the antagonists. A transient increase of carbon dioxide evolution and biomass C was observed in response to the added inoculum. Although the results showed only some transient alterations, further studies are required to evaluate effects on specific microorganism populations. |
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Palavras-Chave: |
Patogeno de solo; Soilborne pathogen. |
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Thesagro: |
Análise de Risco; Controle Biológico. |
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Thesaurus Nal: |
biological control; risk assessment. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/16773/1/pab97_157.pdf
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Marc: |
LEADER 02017naa a2200265 a 4500
001 1101261
005 2019-02-25
008 2000 bl uuuu u00u1 u #d
100 1 $aGHINI, R.
245 $aFusarium oxysporum strains as biocontrol agents against fusarium wilt$beffects on soil microbial biomass and activity.
260 $c2000
500 $aTítulo em português: Linhagens de Fusarium oxysporum como agentes de biocontrole da murcha-de-fusarium: efeitos na biomassa e atividade microbiana do solo.
520 $aBefore planning the large-scale use of nonpathogenic strains of Fusarium oxysporum as biocontrol agents of Fusarium wilt, their behaviour and potential impact on soil ecosystems should be carefully studied as part of risk assessment. The aim of this work was to evaluate the effects of antagonistic F. oxysporum strains, genetically manipulated (T26/6) or not (233/1), on soil microbial biomass and activity. The effects were evaluated, in North-western Italy, in two soils from different sites at Albenga, one natural and the other previously solarized, and in a third soil obtained from a 10-year-old poplar stand (Popolus sp.), near Carignano. There were no detectable effects on ATP, fluorescein diacetate hydrolysis, and biomass P that could be attributed to the introduction of the antagonists. A transient increase of carbon dioxide evolution and biomass C was observed in response to the added inoculum. Although the results showed only some transient alterations, further studies are required to evaluate effects on specific microorganism populations.
650 $abiological control
650 $arisk assessment
650 $aAnálise de Risco
650 $aControle Biológico
653 $aPatogeno de solo
653 $aSoilborne pathogen
700 1 $aMEZZALAMA, M.
700 1 $aAMBROSOLI, R.
700 1 $aBARBERIS, E.
700 1 $aGARIBALDI, A.
700 1 $aPIEDADE, S. M. de S.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 35, n. 1, p. 93-101, jan. 2000.
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Embrapa Unidades Centrais (AI-SEDE) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/07/2021 |
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Data da última atualização: |
25/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 3 |
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Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; MORAIS, D. K.; SOUZA NETO, M. A. de; BATAUS, L. A. M.; CARVALHO, R. N.; CALIARI, M.; SOARES JÚNIOR, M. S. |
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Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; DAISY KARIONE MORAIS, UFG; MENANDES ALVES DE SOUZA NETO, UFG; LUIZ ARTUR MENDES BATAUS, UFG; ROSANGELA NUNES CARVALHO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. |
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Título: |
Pre-gelatinized flours of black and carioca bean by-products: development of gluten-free instant pasta and baked snacks. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Gastronomy and Food Science, v. 25, 100383, 2021. |
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ISSN: |
1878-450X |
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DOI: |
https://doi.org/10.1016/j.ijgfs.2021.100383 |
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Idioma: |
Inglês |
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Conteúdo: |
We investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100g -1) and dietary fiber (18 g·100 g -1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test. |
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Palavras-Chave: |
Broken grains; Gel texture profile; Pre-gelatinized flours. |
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Thesagro: |
Feijão; Glúten; Phaseolus Vulgaris. |
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Thesaurus NAL: |
Beans; Gluten-free foods; Pasting properties; Snacks; Textured foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01985naa a2200361 a 4500
001 2132802
005 2021-08-25
008 2021 bl uuuu u00u1 u #d
022 $a1878-450X
024 7 $ahttps://doi.org/10.1016/j.ijgfs.2021.100383$2DOI
100 1 $aBENTO, J. A. C.
245 $aPre-gelatinized flours of black and carioca bean by-products$bdevelopment of gluten-free instant pasta and baked snacks.$h[electronic resource]
260 $c2021
520 $aWe investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100g -1) and dietary fiber (18 g·100 g -1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test.
650 $aBeans
650 $aGluten-free foods
650 $aPasting properties
650 $aSnacks
650 $aTextured foods
650 $aFeijão
650 $aGlúten
650 $aPhaseolus Vulgaris
653 $aBroken grains
653 $aGel texture profile
653 $aPre-gelatinized flours
700 1 $aBASSINELLO, P. Z.
700 1 $aMORAIS, D. K.
700 1 $aSOUZA NETO, M. A. de
700 1 $aBATAUS, L. A. M.
700 1 $aCARVALHO, R. N.
700 1 $aCALIARI, M.
700 1 $aSOARES JÚNIOR, M. S.
773 $tInternational Journal of Gastronomy and Food Science$gv. 25, 100383, 2021.
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