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| 1. |  | SAAVEDRA, L. M.; CAIXETA, E. T.; BARKA, G. D.; BORÉM, A.; ZAMBOLIM, L.; NASCIMENTO, M.; CRUZ, C. D.; OLIVEIRA, A. C. B. de; PEREIRA, A. A. Marker-assisted recurrent selection for pyramiding leaf rust and coffee berry disease resistance alleles in Coffea Arabica L. Genes, v. 14, n. 1, 2023. 18 p.| Biblioteca(s): Embrapa Café. |
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| 3. | | RONCATTO, G.; ROMANO, M. R.; GIRARDI, E. A.; SOARES FILHO, W. dos S. Desempenho vegetativo de laranjeira 'PÊRA' sobre porta-enxertos de citros resistentes à gomose em Nova Mutum, MT. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 5.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 10., 2021. Sinop. Resumos... Brasília, DF: Embrapa, 2021. p. 28.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 4. | | MACHADO, W.; MELO, T. R. de; FIGUEIREDO, A.; SANTOS, J. V. F. dos; LUCCAS, F. G.; FRANCHINI, J. C.; GUIMARÃES, M. de F.; TAVARES FILHO, J. Carbon in aggregate size classes in a Rhodic Eutrudox under different cropping systems. Semina: Ciências Agrárias, Londrina, v. 40, n. 4, p. 1709-1714, jul./ago. 2019. Título em português: Carbono em classes de agregados em um Latossolo Vermelho sob diferentes sistemas de cultura.| Biblioteca(s): Embrapa Soja. |
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| 6. | | QUEIROZ, D. L. de; WREGE, M. S.; KÜNAST, T. B. S.; GARRASTAZU, M. C.; BURCKHARDT, D. Potential distribution of the guava psyllid Triozoida limbata (Hemiptera, Psylloidea), today and in global climate change scenarios. Turkish Journal of Zoology, v. 42, n. 3, p. 330-336, 2018.| Biblioteca(s): Embrapa Florestas. |
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| 7. | | MELO, L. G. de L.; SILVA, E. K. C. e; CAMPOS NETO, J. R. M. C.; LINS, S. R. de O.; RODRIGUES, A. A. C.; OLIVEIRA, S. M. A. de. Indutores de resistência abióticos no controle da fusariose do abacaxi. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 10, p. 1703-1709, out. 2016. Título em inglês: Abiotic resistance inducers for control of pineapple fusariosis.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 10. | | SILVA, J. M. da; GIACHETTO, P. F.; SILVA, L. O. C. da; PAIVA, S. R.; CAETANO, A. R.; YAMAGISHI, M. E. B. Detection of copy number variations in nelore beef cattle with high-density SNP genotyping data. In: PLANT & ANIMAL GENOME CONFERENCE, 22., 2014, San Diego, CA. [Abstracts]. San Diego: [s.n.], 2014. Não paginado. P553.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 11. | | SILVA, J. M. da; GIACHETTO, P. F.; SILVA, L. O. C. da; PAIVA, S. R.; CAETANO, A. R.; YAMAGISHI, M. E. B. Detection of copy number variations in nelore beef cattle with high-density SNP genotyping data. In: PLANT & ANIMAL GENOME CONFERENCE, 22., 2014, San Diego, CA. [Abstracts...]. San Diego: [s.n.], 2014. Não paginado. P553.| Biblioteca(s): Embrapa Agricultura Digital. |
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| 13. | | OLIVEIRA, M. D. de; BARBOSA, F. R.; ALMEIDA-CORTEZ, J.; SILVEIRA, L. C. P. Espécies de Frankliniella (Thysanoptera, Thripidae): novos registros em mangueira (Mangifera indica) no Brasil. Ciência Rural, Santa Maria, v. 41, n. 10, p. 1709-1711, out. 2011.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 16. | | SANTOS, V. da S.; OLIVEIRA, L. A. de; KIMURA, MIEKO; AMORIM, T. da S.; NUTTI, M. R.; CARVALHO, J. L. V. de. Melhoramento de mandioca para aumento do teor de betacaroteno. In: REUNIÃO DE BIOFORTIFICAÇÃO NO BRASIL, 4., 2011. Teresina. Palestras e resumos... Rio de Janeiro: Embrapa Agroindústria de Alimentos; Teresina: Embrapa Meio-Norte, 2011. 1 CD-ROM. Coordenadores: Marília Regini Nutti, Maurisrael de Moura Rocha. PDF. T98.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 17. | | ARAÚJO, E. de O.; CAMACHO, M. A.; SANTOS, E. F. dos; CÂMARA, A. P. Teor, conteúdo, eficiência de absorção, transporte e utilização de nitrogênio e fósforo pelo algodoeiro cultivado sob diferentes concentrações de BORO e ZINCO. In: CONGRESSO BRASILEIRO DO ALGODÃO, 8.; COTTON EXPO, 1., 2011, São Paulo. Evolução da cadeia para construção de um setor forte: Anais. Campina Grande, PB: Embrapa Algodão, 2011. p.1709-1717| Biblioteca(s): Embrapa Algodão. |
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| 20. | | OLIVEIRA, L.; FUKUDA, W.; WATANABE, E.; NUTTI, M.; CARVALHO, J. L.; KIMURA, M. Total carotenoid concentration and retention in cassava products. In: SCIENTIFIC MEETING OF THE GLOBAL CASSAVA PARTNERSHIP, 1., 2008, Ghent. Cassava: meeting the challenges of the new millennium. Ghent:: IPBO, 2008. p. 38. SP01-16.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| Registros recuperados : 71 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
07/10/2008 |
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Data da última atualização: |
19/02/2009 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
OLIVEIRA, L.; FUKUDA, W.; WATANABE, E.; NUTTI, M.; CARVALHO, J. L.; KIMURA, M. |
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Afiliação: |
Luciana Alves de Oliveira, CNPMF; Wania Maria Gonçalves Fukuda, CNPMF; Edson Watanabe, CTAA; Marilia Nutti, CTAA; José Luiz carvalho, CTAA; Mieko Kimura, UNESP. |
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Título: |
Total carotenoid concentration and retention in cassava products. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: SCIENTIFIC MEETING OF THE GLOBAL CASSAVA PARTNERSHIP, 1., 2008, Ghent. Cassava: meeting the challenges of the new millennium. Ghent:: IPBO, 2008. p. 38. |
|
Idioma: |
Inglês |
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Notas: |
SP01-16. |
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Conteúdo: |
For human health it is important to know the carotenoid concentration in food that is consumed. Thus, the objective of this study was to evaluate the total carotenoid concentration and retention in six procedures (traditional flour, oven-dried and sun-dried scrapped flour, 'Gari' flour, cassava chips and boiled cassava) using two sweet (Gema de ovo and Dourada) and two bitter (949 and 1709) cassavas. Total carotenoid was determined spectrophotometrically and retention was calculated on dry weight basis. Raw roots of 949, 1709, Gema de ovo and Dourada varieties presented 12.2, 8.2, 3.4 and 3.3 ug/g (fresh weight) of total carotenoid, and 44, 41, 39 and 34% of dry matter, respectively. Good retention of carotenoids (approximately 72-96%) was observed in boiled cassava (100°C, 30 min). Chips (thin slices fried in oil at 180°C) and traditional flour (cassava ground, pressed and dried at 120°C) showed the lowest retention (about 26-34% and 50-59%, respectively) probably due to the high temperature used. However, chips showed good stability during two weeks of storage, while traditional flour showed the lowest stability. "Gari" flour, which was also submitted to high temperature but uses fermented roots, retained approximately 75-90% of total carotenoids and showed the lowest loss during storage. Intermediary retention was observed in oven-dried (approximately 69-92%) and sun-dried (approximately 54-69%) scraped flours. Although the oven-dried presented higher retention than sun-dried flour during the processing, the latter presented higher stability during storage. Another trial will be carried out to confirm the repeatability of the present results. MenosFor human health it is important to know the carotenoid concentration in food that is consumed. Thus, the objective of this study was to evaluate the total carotenoid concentration and retention in six procedures (traditional flour, oven-dried and sun-dried scrapped flour, 'Gari' flour, cassava chips and boiled cassava) using two sweet (Gema de ovo and Dourada) and two bitter (949 and 1709) cassavas. Total carotenoid was determined spectrophotometrically and retention was calculated on dry weight basis. Raw roots of 949, 1709, Gema de ovo and Dourada varieties presented 12.2, 8.2, 3.4 and 3.3 ug/g (fresh weight) of total carotenoid, and 44, 41, 39 and 34% of dry matter, respectively. Good retention of carotenoids (approximately 72-96%) was observed in boiled cassava (100°C, 30 min). Chips (thin slices fried in oil at 180°C) and traditional flour (cassava ground, pressed and dried at 120°C) showed the lowest retention (about 26-34% and 50-59%, respectively) probably due to the high temperature used. However, chips showed good stability during two weeks of storage, while traditional flour showed the lowest stability. "Gari" flour, which was also submitted to high temperature but uses fermented roots, retained approximately 75-90% of total carotenoids and showed the lowest loss during storage. Intermediary retention was observed in oven-dried (approximately 69-92%) and sun-dried (approximately 54-69%) scraped f... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02286naa a2200193 a 4500
001 1637327
005 2009-02-19
008 2008 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, L.
245 $aTotal carotenoid concentration and retention in cassava products.
260 $c2008
500 $aSP01-16.
520 $aFor human health it is important to know the carotenoid concentration in food that is consumed. Thus, the objective of this study was to evaluate the total carotenoid concentration and retention in six procedures (traditional flour, oven-dried and sun-dried scrapped flour, 'Gari' flour, cassava chips and boiled cassava) using two sweet (Gema de ovo and Dourada) and two bitter (949 and 1709) cassavas. Total carotenoid was determined spectrophotometrically and retention was calculated on dry weight basis. Raw roots of 949, 1709, Gema de ovo and Dourada varieties presented 12.2, 8.2, 3.4 and 3.3 ug/g (fresh weight) of total carotenoid, and 44, 41, 39 and 34% of dry matter, respectively. Good retention of carotenoids (approximately 72-96%) was observed in boiled cassava (100°C, 30 min). Chips (thin slices fried in oil at 180°C) and traditional flour (cassava ground, pressed and dried at 120°C) showed the lowest retention (about 26-34% and 50-59%, respectively) probably due to the high temperature used. However, chips showed good stability during two weeks of storage, while traditional flour showed the lowest stability. "Gari" flour, which was also submitted to high temperature but uses fermented roots, retained approximately 75-90% of total carotenoids and showed the lowest loss during storage. Intermediary retention was observed in oven-dried (approximately 69-92%) and sun-dried (approximately 54-69%) scraped flours. Although the oven-dried presented higher retention than sun-dried flour during the processing, the latter presented higher stability during storage. Another trial will be carried out to confirm the repeatability of the present results.
700 1 $aFUKUDA, W.
700 1 $aWATANABE, E.
700 1 $aNUTTI, M.
700 1 $aCARVALHO, J. L.
700 1 $aKIMURA, M.
773 $tIn: SCIENTIFIC MEETING OF THE GLOBAL CASSAVA PARTNERSHIP, 1., 2008, Ghent. Cassava: meeting the challenges of the new millennium. Ghent:: IPBO, 2008. p. 38.
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