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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: |
23/06/2020 |
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Data da última atualização: |
05/10/2022 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
BASSINELLO, P. Z.; CASTRO, A. P. de; BORBA, T. C. de O. |
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Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; ADRIANO PEREIRA DE CASTRO, CNPAF; TEREZA CRISTINA DE OLIVEIRA BORBA, CNPAF. |
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Título: |
Conventional breeding for rice grain quality. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: OLIVEIRA, A. C. de; PEGORARO, C.; VIANA, V. E. (ed.). The future of rice demand: quality beyond productivity. Switzerland: Springer Nature, 2020. |
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Páginas: |
p. 333-348. |
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ISBN: |
978-3-030-37509-6 |
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DOI: |
https://doi.org/10.1007/978-3-030-37510-2_14 |
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Idioma: |
Inglês |
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Notas: |
Chapter 14. |
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Conteúdo: |
Cereals comprise a great proportion of crop production and are considered an essential food source for humankind. Plant breeding, since the 1970s, has been responsible for the development of a successful agriculture and can also be considered as a prosperous research. Improved varieties/cultivars are the raw material for agricultural development, and such fact can be perceived more clearly, when one considers that half of the world?s population rely on rice varieties as a main staple food. Despite its broad range of characteristics, grain quality can be linked to physical appearance, cooking and sensory properties, and nutritional value. Usually, the physical appearance can be decisive to the definition of market prices, and the cooking and sensory properties can support the establishment of a ?premium? variety. Regardless the importance of physical and chemical aspects of grain quality, until recently a limited relevance has been displayed toward micronutrient content of rice. Considering that rice plays an important role as a staple food resource, improving the nutritional value of this cereal can support initiatives to overcome micronutrient deficiency in developing countries. |
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Palavras-Chave: |
Nutritional value. |
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Thesagro: |
Arroz; Grão; Melhoramento Genético Vegetal; Oryza Sativa; Qualidade; Valor Nutritivo. |
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Thesaurus Nal: |
Breeding and Genetic Improvement; Cooking quality; Grain quality; Milling quality; Rice. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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001 2123421
005 2022-10-05
008 2020 bl uuuu u00u1 u #d
020 $a978-3-030-37509-6
024 7 $ahttps://doi.org/10.1007/978-3-030-37510-2_14$2DOI
100 1 $aBASSINELLO, P. Z.
245 $aConventional breeding for rice grain quality.$h[electronic resource]
260 $c2020
300 $ap. 333-348.
500 $aChapter 14.
520 $aCereals comprise a great proportion of crop production and are considered an essential food source for humankind. Plant breeding, since the 1970s, has been responsible for the development of a successful agriculture and can also be considered as a prosperous research. Improved varieties/cultivars are the raw material for agricultural development, and such fact can be perceived more clearly, when one considers that half of the world?s population rely on rice varieties as a main staple food. Despite its broad range of characteristics, grain quality can be linked to physical appearance, cooking and sensory properties, and nutritional value. Usually, the physical appearance can be decisive to the definition of market prices, and the cooking and sensory properties can support the establishment of a ?premium? variety. Regardless the importance of physical and chemical aspects of grain quality, until recently a limited relevance has been displayed toward micronutrient content of rice. Considering that rice plays an important role as a staple food resource, improving the nutritional value of this cereal can support initiatives to overcome micronutrient deficiency in developing countries.
650 $aBreeding and Genetic Improvement
650 $aCooking quality
650 $aGrain quality
650 $aMilling quality
650 $aRice
650 $aArroz
650 $aGrão
650 $aMelhoramento Genético Vegetal
650 $aOryza Sativa
650 $aQualidade
650 $aValor Nutritivo
653 $aNutritional value
700 1 $aCASTRO, A. P. de
700 1 $aBORBA, T. C. de O.
773 $tIn: OLIVEIRA, A. C. de; PEGORARO, C.; VIANA, V. E. (ed.). The future of rice demand: quality beyond productivity. Switzerland: Springer Nature, 2020.
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Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 184 | |
| 6. |  | NARCISO, M. G.; BORBA, T. Rice and bean SNP information system. In: INTERNATIONAL CONFERENCE OF THE BRAZILIAN ASSOCIATION FOR BIOINFORMATICS AND COMPUTATIONAL BIOLOGY, 7.; INTERNATIONAL CONFERENCE OF THE IBEROAMERICAN SOCIETY FOR BIOINFORMATICS, 3., 2011, Florianópolis. Proceedings... Florianópolis: Associação Brasileira de Bioinformática e Biologia Computacional, 2011. X-MEETING 2011.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 8. | | GERMANO, E.; RODRIGUES, L.; SOUZA, T.; BORBA, T.; NARCISO, M. Gerência de dados de processos de genotipagem no GeneMaisLab. In: CONGRESSO BRASILEIRO DE AGROINFORMÁTICA, 12., 2019, Indaiatuba. Anais... Ponta Grossa: SBIAGRO, 2019. p. 499-508. SBIAGRO, 2019.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 17. | | BUENO, L. G.; BORBA, T. C. de O.; BRONDANI, R. P. V.; BRONDANI, C. Análise genética de variedades tradicionais da coleção nuclear de arroz da Embrapa. In: CONGRESSO DE PESQUISA, ENSINO E EXTENSÃO, 4., 2007, Goiânia. Ciência, educação e compromisso social: anais... Goiânia: Universidade Federal de Goiás, 2007.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 184 | |
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