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Registro Completo |
Biblioteca(s): |
Embrapa Solos. |
Data corrente: |
10/03/2014 |
Data da última atualização: |
04/11/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
RACHID, C. T. C. C.; SANTOS, A. L.; PICCOLO, M. C.; BALIEIRO, F. C.; COUTINHO, H. L. C.; PEIXOTO, R. S.; TIEDJE, J. M.; ROSADO, A. S. |
Afiliação: |
Caio T. C. C. Rachid, USP/UFRJ; Adriana L. Santos, UFRJ; Marisa C. Piccolo, USP; FABIANO DE CARVALHO BALIEIRO, CNPS; HEITOR LUIZ DA COSTA COUTINHO, CNPS; Raquel S. Peixoto, UFRJ; James M. Tiedje, Center for Microbial Ecology, Michigan State University, East Lansing, Michigan, United States of America; Alexandre S. Rosado, UFRJ. |
Título: |
Effect of sugarcane burning or green harvest methods on the brazilian cerrado soil bacterial community structure. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Plos One, v. 8, n. 3, e59342, Mar. 2013. |
DOI: |
https://doi.org/10.1371/journal.pone.0059342 |
Idioma: |
Inglês |
Conteúdo: |
The Brazilian Cerrado is one of the most important biodiversity reservoirs in the world. The sugarcane cultivation is expanding in this biome and necessitates the study of how it may impact the soil properties of the Cerrado. There is a lack of information especially about the impacts of different sugarcane management on the native bacterial communities of Cerrado soil. Therefore, our objective was to evaluate and compare the soil bacterial community structure of the Cerrado vegetation with two sugarcane systems. |
Palavras-Chave: |
Bacterial Community. |
Thesagro: |
Cerrado. |
Thesaurus Nal: |
sugarcane. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/98847/1/Rachid-et-al-2013.pdf
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Marc: |
LEADER 01295naa a2200253 a 4500 001 1981944 005 2021-11-04 008 2013 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1371/journal.pone.0059342$2DOI 100 1 $aRACHID, C. T. C. C. 245 $aEffect of sugarcane burning or green harvest methods on the brazilian cerrado soil bacterial community structure.$h[electronic resource] 260 $c2013 520 $aThe Brazilian Cerrado is one of the most important biodiversity reservoirs in the world. The sugarcane cultivation is expanding in this biome and necessitates the study of how it may impact the soil properties of the Cerrado. There is a lack of information especially about the impacts of different sugarcane management on the native bacterial communities of Cerrado soil. Therefore, our objective was to evaluate and compare the soil bacterial community structure of the Cerrado vegetation with two sugarcane systems. 650 $asugarcane 650 $aCerrado 653 $aBacterial Community 700 1 $aSANTOS, A. L. 700 1 $aPICCOLO, M. C. 700 1 $aBALIEIRO, F. C. 700 1 $aCOUTINHO, H. L. C. 700 1 $aPEIXOTO, R. S. 700 1 $aTIEDJE, J. M. 700 1 $aROSADO, A. S. 773 $tPlos One$gv. 8, n. 3, e59342, Mar. 2013.
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Embrapa Solos (CNPS) |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
17/08/2012 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
CARVALHO, L. M. J.; CORRÊA, M. M.; PEREIRA, E. J.; NUTTI, M. R.; CARVALHO, J. L. V.; RIBEIRO, E. M. G.; FREITAS, S. C. |
Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
Título: |
Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15618. |
DOI: |
10.3402/fnr.v56i0.15618 |
Idioma: |
Inglês |
Conteúdo: |
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. |
Palavras-Chave: |
Análise de alimentos; Composição alimentar; Deficiências minerais; Métodos de cozimento; Micronutrientes. |
Thesagro: |
Feijão; Leguminosa. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63992/1/2012-034.pdf
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Marc: |
LEADER 02270naa a2200289 a 4500 001 1931449 005 2016-02-22 008 2012 bl uuuu u00u1 u #d 024 7 $a10.3402/fnr.v56i0.15618$2DOI 100 1 $aCARVALHO, L. M. J. 245 $aIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. 260 $c2012 520 $aBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. 650 $aFeijão 650 $aLeguminosa 653 $aAnálise de alimentos 653 $aComposição alimentar 653 $aDeficiências minerais 653 $aMétodos de cozimento 653 $aMicronutrientes 700 1 $aCORRÊA, M. M. 700 1 $aPEREIRA, E. J. 700 1 $aNUTTI, M. R. 700 1 $aCARVALHO, J. L. V. 700 1 $aRIBEIRO, E. M. G. 700 1 $aFREITAS, S. C. 773 $tFood & Nutrition Research$gv. 56, 2012. 15618.
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