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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/11/2010 |
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Data da última atualização: |
26/08/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CORRÊA, M. M.; CARVALHO, L. M. J. de; NUTTI, M. R.; CARVALHO, J. L. V. de; HOHN NETO, A. R.; RIBEIRO, E. M. G. |
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Afiliação: |
MARIANA MARQUES CORRÊA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ANTONIO R. HOHN NETO, UFRJ; EDIANE M. GOMES RIBEIRO, UFRJ. |
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Título: |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
African Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010 |
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Idioma: |
Inglês |
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Conteúdo: |
Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains. |
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Palavras-Chave: |
Tempo de cozimento. |
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Thesagro: |
Absorção de Água; Feijão; Phaseolus vulgaris. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/26083/1/2010-015.pdf
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Marc: |
LEADER 01953naa a2200229 a 4500
001 1867957
005 2011-08-26
008 2010 bl uuuu u00u1 u #d
100 1 $aCORRÊA, M. M.
245 $aWater absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).
260 $c2010
520 $aLegumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains.
650 $aAbsorção de Água
650 $aFeijão
650 $aPhaseolus vulgaris
653 $aTempo de cozimento
700 1 $aCARVALHO, L. M. J. de
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V. de
700 1 $aHOHN NETO, A. R.
700 1 $aRIBEIRO, E. M. G.
773 $tAfrican Journal of Food Science and Technology$gv. 1, n. 1, p. 013-020, jul. 2010
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
08/04/2016 |
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Data da última atualização: |
08/04/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MENEZES, C. B. A.; TONIN, M. F.; SILVA, L. J.; SOUZA, W. R.; PARMA, M. M.; MELO, I. S. de; ZUCCHI, T. D.; DESTEFANO, S. A. L.; FANTINATTI-GARBOGGINI, F. |
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Afiliação: |
CLAUDIA BEATRIZ AFONSO MENEZES, CPQBA-UNICAMP; MARIANA FERREIRA TONIN, Instituto Biológico - Campinas; LEONARDO JOSE SILVA, ESALQ-USP; WALLACE RAFAEL DE SOUZA, FAJ; MARCIA MARIA PARMA, CNPMA; ITAMAR SOARES DE MELO, CNPMA; TIAGO DOMINGUES ZUCCHI, Agrivalle; SUZETE APARECIDA LANZA DESTEFANO, Instituto Biológico - Campinas; FABIA ANA FANTINATTI-GARBOGGINI, CPQBA-UNICAMP. |
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Título: |
Marmoricola aquaticus sp. nov. an actinomycete isolated from marine sponge. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
International Journal of Systematic and Evolutionary Microbiology, Reading, v. 65, n. 7, p. 2286-2291, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: A novel marine actinomycete, designated isolate B374T, was isolated from marine sponge Glodia corticostylifera, collected from São Paulo, Brasil, and its taxonomic position was established by using data from a polyphasic approach. The organism showed a combination of chemotaxonomic and morphological characteristics consistent with its classification in the genus Marmoricola and formed a distinct phyletic line in the clade of the genus Marmoricola based on the 16S rRNA gene sequences. Strain B374T was most closely related to Marmoricola aequoreus SST-45T (98.5 % 16S rRNA gene sequence similarity) but was distinguished from this strain and from the other type strains of Marmoricola species based on a combination of phenotypic properties. Based on the data obtained, the isolate B374T (=CBMAI 1089T =DSM 28169T) should therefore be classified as the type strain of a novel species of the genus Marmoricola, for which the name Marmoricola aquaticus sp. nov. is proposed. |
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Thesagro: |
Actinomiceto; Esponja. |
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Thesaurus NAL: |
Actinomyces; Porifera. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 01782naa a2200265 a 4500
001 2043025
005 2016-04-08
008 2015 bl uuuu u00u1 u #d
100 1 $aMENEZES, C. B. A.
245 $aMarmoricola aquaticus sp. nov. an actinomycete isolated from marine sponge.$h[electronic resource]
260 $c2015
520 $aAbstract: A novel marine actinomycete, designated isolate B374T, was isolated from marine sponge Glodia corticostylifera, collected from São Paulo, Brasil, and its taxonomic position was established by using data from a polyphasic approach. The organism showed a combination of chemotaxonomic and morphological characteristics consistent with its classification in the genus Marmoricola and formed a distinct phyletic line in the clade of the genus Marmoricola based on the 16S rRNA gene sequences. Strain B374T was most closely related to Marmoricola aequoreus SST-45T (98.5 % 16S rRNA gene sequence similarity) but was distinguished from this strain and from the other type strains of Marmoricola species based on a combination of phenotypic properties. Based on the data obtained, the isolate B374T (=CBMAI 1089T =DSM 28169T) should therefore be classified as the type strain of a novel species of the genus Marmoricola, for which the name Marmoricola aquaticus sp. nov. is proposed.
650 $aActinomyces
650 $aPorifera
650 $aActinomiceto
650 $aEsponja
700 1 $aTONIN, M. F.
700 1 $aSILVA, L. J.
700 1 $aSOUZA, W. R.
700 1 $aPARMA, M. M.
700 1 $aMELO, I. S. de
700 1 $aZUCCHI, T. D.
700 1 $aDESTEFANO, S. A. L.
700 1 $aFANTINATTI-GARBOGGINI, F.
773 $tInternational Journal of Systematic and Evolutionary Microbiology, Reading$gv. 65, n. 7, p. 2286-2291, 2015.
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Embrapa Meio Ambiente (CNPMA) |
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