|
|
Registro Completo |
Biblioteca(s): |
Embrapa Acre. |
Data corrente: |
03/05/2005 |
Data da última atualização: |
06/02/2023 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
AMARAL, E. F. do; BARDALES, N. G.; AMARAL, E. F. do; ARAÚJO, E. A. de; PINHEIRO, C. L. S.; SOUZA, A. de. |
Afiliação: |
EUFRAN FERREIRA DO AMARAL, CPAF-AC; NILSON GOMES BARDALES, BOLSISTA CNPq/EMBRAPA ACRE; EMANUEL FERREIRA DO AMARAL, SEAP/SEPRO; EDSON ALVES DE ARAÚJO, SEPA/SEPRO; CARMINDA LUZIA SILVA PINHEIRO, SEAP/SEPRO; AROLDO DE SOUZA, SEAP/SEPRO. |
Título: |
Aptidão dos solos do Acre para o cultivo da cana-de-açúcar (Saccharum officinarum L.). |
Ano de publicação: |
2001 |
Fonte/Imprenta: |
Rio Branco, AC: Embrapa Acre, 2001. |
Páginas: |
6 p. |
Série: |
(Embrapa Acre. Comunicado técnico, 143). |
ISSN: |
0100-8668 |
Idioma: |
Português |
Conteúdo: |
O presente estudo foi desenvolvido com o objetivo de avaliar a aptidão dos solos acreanos à implantação e fortalecimento do cultivo da cana-de-açúcar no Estado. |
Palavras-Chave: |
Acre; Amazonia Occidental; Amazônia Ocidental; Aptitud del suelo; Caña de azúcar; Fertilidad del suelo; Western Amazon. |
Thesagro: |
Aptidão Agrícola; Cana de Açúcar; Fertilidade do Solo; Saccharum Officinarum. |
Thesaurus Nal: |
Soil fertility; Soil suitability; Sugarcane. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPAF-AC/9726/1/comunicado143.pdf
|
Marc: |
LEADER 01246nam a2200373 a 4500 001 1500867 005 2023-02-06 008 2001 bl uuuu u0uu1 u #d 022 $a0100-8668 100 1 $aAMARAL, E. F. do 245 $aAptidão dos solos do Acre para o cultivo da cana-de-açúcar (Saccharum officinarum L.).$h[electronic resource] 260 $aRio Branco, AC: Embrapa Acre$c2001 300 $a6 p. 490 $a(Embrapa Acre. Comunicado técnico, 143). 520 $aO presente estudo foi desenvolvido com o objetivo de avaliar a aptidão dos solos acreanos à implantação e fortalecimento do cultivo da cana-de-açúcar no Estado. 650 $aSoil fertility 650 $aSoil suitability 650 $aSugarcane 650 $aAptidão Agrícola 650 $aCana de Açúcar 650 $aFertilidade do Solo 650 $aSaccharum Officinarum 653 $aAcre 653 $aAmazonia Occidental 653 $aAmazônia Ocidental 653 $aAptitud del suelo 653 $aCaña de azúcar 653 $aFertilidad del suelo 653 $aWestern Amazon 700 1 $aBARDALES, N. G. 700 1 $aAMARAL, E. F. do 700 1 $aARAÚJO, E. A. de 700 1 $aPINHEIRO, C. L. S. 700 1 $aSOUZA, A. de
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Acre (CPAF-AC) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
02/06/2020 |
Data da última atualização: |
10/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
PEREIRA, A. M.; KRUMREICH, F. D.; RAMOS, A. H.; KROLOW, A. C. R.; SANTOS, R. B.; GULARTE, M. A. |
Afiliação: |
ALINE MACHADO PEREIRA; FERNANDA DORING KRUMREICH; ADRIANO HIRSCH RAMOS; ANA CRISTINA RICHTER KROLOW, CPACT; ROBERTA BASCKE SANTOS; MARCIA AROCHA GULARTE. |
Título: |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 40, Dec. 2020. |
ISSN: |
1678-457X |
DOI: |
https://doi.org/10.1590/fst.38819 |
Idioma: |
Inglês |
Conteúdo: |
Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods. |
Thesagro: |
Abóbora; Cucúrbita Máxima; Farinha. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213610/1/0101-2061-cta-fst38819.pdf
|
Marc: |
LEADER 02114naa a2200241 a 4500 001 2122920 005 2022-06-10 008 2020 bl uuuu u00u1 u #d 022 $a1678-457X 024 7 $ahttps://doi.org/10.1590/fst.38819$2DOI 100 1 $aPEREIRA, A. M. 245 $aPhysicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.$h[electronic resource] 260 $c2020 520 $aPumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods. 650 $aAbóbora 650 $aCucúrbita Máxima 650 $aFarinha 700 1 $aKRUMREICH, F. D. 700 1 $aRAMOS, A. H. 700 1 $aKROLOW, A. C. R. 700 1 $aSANTOS, R. B. 700 1 $aGULARTE, M. A. 773 $tFood Science and Technology, Campinas$gv. 40, Dec. 2020.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|