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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
05/07/2004 |
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Data da última atualização: |
29/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FAGERIA, N. K. |
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Afiliação: |
NAND KUMAR FAGERIA, CNPAF. |
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Título: |
Dry matter yield of common bean, lowland rice, corn, soybean, and wheat at different basic cation saturation ratios in acid soil. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Communications in Soil Science and Plant Analysis, v. 33, n. 3/4, p. 519-531, 2002. |
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DOI: |
https://doi.org/10.1081/CSS-120002761 |
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Idioma: |
Inglês |
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Conteúdo: |
Soil acidity is an important yield limiting constraint in crop production in various parts of the world, including Brazil. Five greenhouse experiments were conducted to evaluate responses of common bean (Phaseolus vulgaris L.), lowland rice (Oryza sativa L.), corn (Zea mays L.), soybean (Glycine max L. Merr.), and wheat (Triticum aestivum L.) to different basic cation saturation ratios on an Inceptisol. The mean soil basic cation saturation ratios at harvest of each crop typically ranged from 49 to 98%, depending on the rate of CaCO3 applied. Dry matter yield (DMY) of shoots, roots and root length of all the crops tested was significantly affected by basic cation saturation ratio. The optimum basic cation saturation ratio for maximum DMY of shoots was 56% for rice, 74% for common bean, 66% for corn, 69% for soybean, and 88% for wheat. The optimum basic cation saturation levels for root dry weight varied from 48 to 72%, depending on crop species. Similarly, optimum cation saturation for root length varied from 59 to 80%. Adequate levels of calcium (Ca), magnesium (Mg), and potassium (K) saturation, Ca/Mg ratio, Ca/K ratio, and Mg/K ratio also varied among crop species. This shows that crops responded differently to soil acidity. Among the crops tested, rice was the most tolerant and wheat was the most intolerant to soil acidity. |
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Palavras-Chave: |
Common bean. |
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Thesagro: |
Arroz; Feijão; Oryza Sativa; Phaseolus Vulgaris; Saturação. |
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Thesaurus Nal: |
rice. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02055naa a2200217 a 4500
001 1212388
005 2022-04-29
008 2002 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1081/CSS-120002761$2DOI
100 1 $aFAGERIA, N. K.
245 $aDry matter yield of common bean, lowland rice, corn, soybean, and wheat at different basic cation saturation ratios in acid soil.$h[electronic resource]
260 $c2002
520 $aSoil acidity is an important yield limiting constraint in crop production in various parts of the world, including Brazil. Five greenhouse experiments were conducted to evaluate responses of common bean (Phaseolus vulgaris L.), lowland rice (Oryza sativa L.), corn (Zea mays L.), soybean (Glycine max L. Merr.), and wheat (Triticum aestivum L.) to different basic cation saturation ratios on an Inceptisol. The mean soil basic cation saturation ratios at harvest of each crop typically ranged from 49 to 98%, depending on the rate of CaCO3 applied. Dry matter yield (DMY) of shoots, roots and root length of all the crops tested was significantly affected by basic cation saturation ratio. The optimum basic cation saturation ratio for maximum DMY of shoots was 56% for rice, 74% for common bean, 66% for corn, 69% for soybean, and 88% for wheat. The optimum basic cation saturation levels for root dry weight varied from 48 to 72%, depending on crop species. Similarly, optimum cation saturation for root length varied from 59 to 80%. Adequate levels of calcium (Ca), magnesium (Mg), and potassium (K) saturation, Ca/Mg ratio, Ca/K ratio, and Mg/K ratio also varied among crop species. This shows that crops responded differently to soil acidity. Among the crops tested, rice was the most tolerant and wheat was the most intolerant to soil acidity.
650 $arice
650 $aArroz
650 $aFeijão
650 $aOryza Sativa
650 $aPhaseolus Vulgaris
650 $aSaturação
653 $aCommon bean
773 $tCommunications in Soil Science and Plant Analysis$gv. 33, n. 3/4, p. 519-531, 2002.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
14/06/2021 |
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Data da última atualização: |
14/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
HASHIMOTO, J. M.; SCHMIELE, M.; NABESHIMAM, E. H. |
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Afiliação: |
JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL. |
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Título: |
Modelling to obtain expanded cowpea products in a twin screw extruder. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v. 24, e2020111, 2021. |
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DOI: |
https://doi.org/10.1590/1981-6723.11120 |
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Idioma: |
Inglês |
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Conteúdo: |
Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle. |
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Palavras-Chave: |
Expansão; Extruded; Feijão Caupi. |
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Thesagro: |
Vigna Unguiculata. |
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Thesaurus NAL: |
Cotyledons; Flour. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223740/1/ModellingObtainExpandedCowpeaProducts.pdf
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Marc: |
LEADER 00942naa a2200229 a 4500
001 2132283
005 2021-06-14
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.11120$2DOI
100 1 $aHASHIMOTO, J. M.
245 $aModelling to obtain expanded cowpea products in a twin screw extruder.$h[electronic resource]
260 $c2021
520 $aCowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle.
650 $aCotyledons
650 $aFlour
650 $aVigna Unguiculata
653 $aExpansão
653 $aExtruded
653 $aFeijão Caupi
700 1 $aSCHMIELE, M.
700 1 $aNABESHIMAM, E. H.
773 $tBrazilian Journal of Food Technology$gv. 24, e2020111, 2021.
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Embrapa Meio-Norte (CPAMN) |
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