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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
06/12/2013 |
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Data da última atualização: |
06/12/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ROSÁRIO, M. F. do; GAZAFFI, R.; MOURA, A. S. A. M. T.; LEDUR, M. C.; COUTINHO, L. L.; GARCIA, A. A. S. |
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Afiliação: |
MILLOR FERNANDES DO ROSÁRIO, ESALQ; RODRIGO GAZAFFI, ESALQ; ANA SILVIA ALVES MEIRA TAVARES MOURA, UNESP; MONICA CORREA LEDUR, CNPSA; LUIZ LEHMANN COUTINHO, ESALQ; ANTONIO AUGUSTO SANTOS GARCIA, ESALQ. |
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Título: |
Composite interval mapping and mixed models reveal QTL associated with performance and carcass traits on chicken chromosomes 1, 3, and 4. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of Applied Genetics, Pozna, on line 28 nov. 2013. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Carcarça; Carcass; Genetics markers; Mapeamento genético; QTL. |
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Thesagro: |
Ave doméstica; Marcador Molecular. |
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Thesaurus Nal: |
Chromosome mapping; Poultry; Quantitative trait loci. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00894naa a2200289 a 4500
001 1973048
005 2013-12-06
008 2013 bl uuuu u00u1 u #d
100 1 $aROSÁRIO, M. F. do
245 $aComposite interval mapping and mixed models reveal QTL associated with performance and carcass traits on chicken chromosomes 1, 3, and 4.$h[electronic resource]
260 $c2013
650 $aChromosome mapping
650 $aPoultry
650 $aQuantitative trait loci
650 $aAve doméstica
650 $aMarcador Molecular
653 $aCarcarça
653 $aCarcass
653 $aGenetics markers
653 $aMapeamento genético
653 $aQTL
700 1 $aGAZAFFI, R.
700 1 $aMOURA, A. S. A. M. T.
700 1 $aLEDUR, M. C.
700 1 $aCOUTINHO, L. L.
700 1 $aGARCIA, A. A. S.
773 $tJournal of Applied Genetics, Pozna, on line 28 nov. 2013.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/06/2018 |
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Data da última atualização: |
28/08/2023 |
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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: |
HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A. |
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Afiliação: |
Davy William Hidalgo Chávez, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; Amanda Mattos Dias Martins, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Cristiany Oliveira Bernardo, UFRRJ; Aline Soares Cascaes Teles, UFRRJ. |
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Título: |
Sorghum, an alternative cereal for gluten-free product. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018. |
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Idioma: |
Inglês |
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Notas: |
Review Article. |
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Conteúdo: |
There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products. Keywords: Meta-analysis; Antioxidant capacity; Sensorial analysis; Gluten free products. |
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Thesagro: |
Análise Organoléptica; Antioxidante; Tecnologia de Alimento. |
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Thesaurus NAL: |
Antioxidants; Food technology; Sensory evaluation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/178732/1/Chavez2018-Sorghum-an-alternative-cereal-for-gluten-free-product.pdf
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Marc: |
LEADER 01763naa a2200265 a 4500
001 2092564
005 2023-08-28
008 2018 bl uuuu u00u1 u #d
100 1 $aHIDALGO CHÁVEZ, D. W.
245 $aSorghum, an alternative cereal for gluten-free product.$h[electronic resource]
260 $c2018
500 $aReview Article.
520 $aThere is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products. Keywords: Meta-analysis; Antioxidant capacity; Sensorial analysis; Gluten free products.
650 $aAntioxidants
650 $aFood technology
650 $aSensory evaluation
650 $aAnálise Organoléptica
650 $aAntioxidante
650 $aTecnologia de Alimento
700 1 $aASCHERI, J. L. R.
700 1 $aMARTINS, A.
700 1 $aCARVALHO, C. W. P. de
700 1 $aBERNARDO, C.
700 1 $aTELES, A.
773 $tRevista Chilena de Nutricion, Santiago, CL$gv. 45, n. 2, p 169-177, 2018.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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