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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças; Embrapa Rondônia; Embrapa Soja. |
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Data corrente: |
29/03/1993 |
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Data da última atualização: |
04/08/2004 |
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Autoria: |
OLIVEIRA, L. B. de. |
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Título: |
Consideracoes sobre a atuacao do laboratorio de solos do SNLCS/EMBRAPA no "laboratory methods and data exchange program for soil characterization": programa de intercambio de resultados entre laboratorios de analise para fins de caracterizacao de solos; relatorio etapa piloto. |
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Ano de publicação: |
1983 |
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Fonte/Imprenta: |
Rio de Janeiro: EMBRAPA-SNLCS, 1983. |
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Páginas: |
87p. |
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Série: |
(EMBRAPA-SNLCS. Documentos, 7). |
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Idioma: |
Português |
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Conteúdo: |
A primeira parte desta publicacao consta de apreciacao e comparacao de dados obtidos pelos laboratorios de solos do SNLCS/EMBRAPA, quando a CTC, argila, silte, areia e relacao CTC/argila, em dez 'amostras de referencia', com aqueles obtidos pelos demais laboratorios integrantes do 'Laboratory methodes and data exchange program' do International Soil Museum, Wageningen, Holanda. A segunda parte refere-se a traducao para o portugues, devidamente autorizada pelo ISM, do trabalho de autoria de L.P. Reeuwijk 'Laboratory methodes and data exchange program for soil characterization. A report on the pilot round', que constitui o Technical Paper nr. 6 P, ISM. |
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Palavras-Chave: |
Brasil; EMBRAPA; Exchange; Intercambio; Interchanging; Laboratory; Programas; Programs. |
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Thesagro: |
Análise; Laboratório; Solo. |
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Thesaurus Nal: |
Brazil; soil. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01574nam a2200289 a 4500
001 1448338
005 2004-08-04
008 1983 bl uuuu 00u1 u #d
100 1 $aOLIVEIRA, L. B. de
245 $aConsideracoes sobre a atuacao do laboratorio de solos do SNLCS/EMBRAPA no "laboratory methods and data exchange program for soil characterization"$bprograma de intercambio de resultados entre laboratorios de analise para fins de caracterizacao de solos; relatorio etapa piloto.
260 $aRio de Janeiro: EMBRAPA-SNLCS$c1983
300 $a87p.
490 $a(EMBRAPA-SNLCS. Documentos, 7).
520 $aA primeira parte desta publicacao consta de apreciacao e comparacao de dados obtidos pelos laboratorios de solos do SNLCS/EMBRAPA, quando a CTC, argila, silte, areia e relacao CTC/argila, em dez 'amostras de referencia', com aqueles obtidos pelos demais laboratorios integrantes do 'Laboratory methodes and data exchange program' do International Soil Museum, Wageningen, Holanda. A segunda parte refere-se a traducao para o portugues, devidamente autorizada pelo ISM, do trabalho de autoria de L.P. Reeuwijk 'Laboratory methodes and data exchange program for soil characterization. A report on the pilot round', que constitui o Technical Paper nr. 6 P, ISM.
650 $aBrazil
650 $asoil
650 $aAnálise
650 $aLaboratório
650 $aSolo
653 $aBrasil
653 $aEMBRAPA
653 $aExchange
653 $aIntercambio
653 $aInterchanging
653 $aLaboratory
653 $aProgramas
653 $aPrograms
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Registro original: |
Embrapa Soja (CNPSO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/12/2023 |
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Data da última atualização: |
13/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ALVES, T.; GLEISSLITZ, S. M.; FERREIRA, R. M.; SCHERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
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Afiliação: |
THAIS ALVES, UNIRIO; SABRINA MARIA GLEISSLITZ, Karlsruhe Institute of Technology; RENATA MERENDA FERREIRA, UNIRIO; KATHARINA ANNE SCHERF; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIRIO. |
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Título: |
Proteomic insights into bread-making: fermentation effects on wheat protein profiles. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Pôster 167620; SLACAN. |
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Conteúdo: |
Common wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 common). Distinctive proteins could serve as potential biomarkers for flour composition and bread origin. Proteomic analysis unveiled composition differences among products from contrasting flour samples. Discrepancies in structure and composition of gluten proteins between genotypes could influence the susceptibility to modifications induced by processing. ORS Vintecinco was notably more affected by processing when compared to ORS Agile. The hypothesis to explain this finding is that weak wheat flour may be more inclined to suffer changes in gluten content during processing due to its lower gluten content when compared to strong wheat flour, facilitating protein polymerization. MenosCommon wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 co... Mostrar Tudo |
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Palavras-Chave: |
Bakery; Foodomics; Wheat quality. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03017nam a2200217 a 4500
001 2159644
005 2023-12-13
008 2023 bl uuuu u00u1 u #d
100 1 $aALVES, T.
245 $aProteomic insights into bread-making$bfermentation effects on wheat protein profiles.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aPôster 167620; SLACAN.
520 $aCommon wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 common). Distinctive proteins could serve as potential biomarkers for flour composition and bread origin. Proteomic analysis unveiled composition differences among products from contrasting flour samples. Discrepancies in structure and composition of gluten proteins between genotypes could influence the susceptibility to modifications induced by processing. ORS Vintecinco was notably more affected by processing when compared to ORS Agile. The hypothesis to explain this finding is that weak wheat flour may be more inclined to suffer changes in gluten content during processing due to its lower gluten content when compared to strong wheat flour, facilitating protein polymerization.
653 $aBakery
653 $aFoodomics
653 $aWheat quality
700 1 $aGLEISSLITZ, S. M.
700 1 $aFERREIRA, R. M.
700 1 $aSCHERF, K. A.
700 1 $aTAKEITI, C. Y.
700 1 $aFERREIRA, M. S. L.
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Embrapa Agroindústria de Alimentos (CTAA) |
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