|
|
Registro Completo |
Biblioteca(s): |
Embrapa Agricultura Digital. |
Data corrente: |
28/05/2009 |
Data da última atualização: |
01/12/2010 |
Autoria: |
SANTOS, W. J. R. dos; ALVES, H. M. R.; VIEIRA, T. G. C.; VOLPATO, M. M. L. |
Afiliação: |
WALBERT JÚNIOR REIS DOS SANTOS, EPAMIG; HELENA MARIA RAMOS ALVES, SAPC; TATIANA GROSSI CHQUILOF VIEIRA, EPAMIG; MARGARETE MARIN LORDELO VOLPATO, EPAMIG. |
Título: |
Influência do declive na exatidão do classificador MAXVER para o mapeamento da cultura do café. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 14., 2009, Natal. Anais... São José dos Campos: INPE, 2009. |
Páginas: |
p. 4333-4338. |
Idioma: |
Português |
Conteúdo: |
O objetivo desse trabalho foi avaliar a influência do declive na acurácia da classificação MAXVER da cultura cafeeira, na região de Três Pontas, MG. |
Palavras-Chave: |
Classificação de imagem; Classificador MAXVER; Mapa do uso da terra; Mapeamento de café; Máxima verossimilhança. |
Thesagro: |
Agricultura; Sensoriamento remoto. |
Thesaurus Nal: |
Remote sensing. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 01012nga a2200265 a 4500 001 1049037 005 2010-12-01 008 2009 bl uuuu u00u1 u #d 100 1 $aSANTOS, W. J. R. dos 245 $aInfluência do declive na exatidão do classificador MAXVER para o mapeamento da cultura do café. 260 $c2009 300 $ap. 4333-4338. 520 $aO objetivo desse trabalho foi avaliar a influência do declive na acurácia da classificação MAXVER da cultura cafeeira, na região de Três Pontas, MG. 650 $aRemote sensing 650 $aAgricultura 650 $aSensoriamento remoto 653 $aClassificação de imagem 653 $aClassificador MAXVER 653 $aMapa do uso da terra 653 $aMapeamento de café 653 $aMáxima verossimilhança 700 1 $aALVES, H. M. R. 700 1 $aVIEIRA, T. G. C. 700 1 $aVOLPATO, M. M. L. 773 $tIn: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 14., 2009, Natal. Anais... São José dos Campos: INPE, 2009.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
15/02/2023 |
Data da última atualização: |
31/03/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 3 |
Autoria: |
MALTA, D. S.; LIMA, G. G. de; ARANTES, M. S. T.; LACERDA, A. E. B. de; MATHIAS, A. L.; MAGALHAES, W. L. E.; HELM, C. V.; MASSON, M. L. |
Afiliação: |
DANIELLE SPECHT MALTA, UNIVERSIDADE FEDERAL DO PARANA; GABRIEL GOETTEN DE LIMA, UNIVERSIDADE FEDERAL DO PARANA; MATHEUS SAMPONI TUCUNDUVA ARANTES, UNIVERSIDADE FEDERAL DO PARANA; ANDRE EDUARDO BISCAIA DE LACERDA, CNPF; ALVARO LUIZ MATHIAS, UNIVERSIDADE FEDERAL DO PARANA; WASHINGTON LUIZ ESTEVES MAGALHAES, CNPF; CRISTIANE VIEIRA HELM, CNPF; MARIA LUCIA MASSON, UNIVERSIDADE FEDERAL DO PARANA. |
Título: |
Linking geographical origin with nutritional, mineral, and visual proprieties of pinhão (Araucaria angustifolia seed) from the south of Brazil. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Food Science and Technology, v. 87, n.10, p. 4738-4750, Outubro, 2022. |
Idioma: |
Inglês |
Conteúdo: |
The effect of harvest location on cooked pinhão seeds (Araucaria angustifolia) was investigated with regard to its centesimal composition, minerals, and color, and later correlated with environmental and soil variables. Significant differences between cooked pinhão from various harvesting locations were seen; also, principal component analysis was performed for the minerals, protein, moisture, total starch, and color parameters. The geographic location was one of the most important factors. Caçador presented greater differences: lower values for moisture, minerals, geographic parameter, and color characteristics. However, nearby localities, such as Cruz Machado with Bituruna and Lapa with São João do Triunfo, presented similar overall values for minerals and geographic parameters. Each regional geographic location was able to present unique characteristics so that the principal component analysis categorized it in specific quadrants, which is also in agreement with the CIELAB color space. However, hierarchical tree exhibited that CAÇ was the most distinct, due to the most distant municipality, presenting a unique microbiome. The pinhão is a source of various nutrients, which contributes to healthy dietetic daily values. It provides from 20% to 30% of dietary fiber, Cu (42.2%), P (31.1%), K (23.5%), and Zn (22.1%), while also providing quantities of Mg (12.9%), Mn (12.4%), Fe (11.5%), and Ca (6.4%). Therefore, it is possible to obtain food products based on cooked pinhão that contain many nutritional components associated with human health benefits. MenosThe effect of harvest location on cooked pinhão seeds (Araucaria angustifolia) was investigated with regard to its centesimal composition, minerals, and color, and later correlated with environmental and soil variables. Significant differences between cooked pinhão from various harvesting locations were seen; also, principal component analysis was performed for the minerals, protein, moisture, total starch, and color parameters. The geographic location was one of the most important factors. Caçador presented greater differences: lower values for moisture, minerals, geographic parameter, and color characteristics. However, nearby localities, such as Cruz Machado with Bituruna and Lapa with São João do Triunfo, presented similar overall values for minerals and geographic parameters. Each regional geographic location was able to present unique characteristics so that the principal component analysis categorized it in specific quadrants, which is also in agreement with the CIELAB color space. However, hierarchical tree exhibited that CAÇ was the most distinct, due to the most distant municipality, presenting a unique microbiome. The pinhão is a source of various nutrients, which contributes to healthy dietetic daily values. It provides from 20% to 30% of dietary fiber, Cu (42.2%), P (31.1%), K (23.5%), and Zn (22.1%), while also providing quantities of Mg (12.9%), Mn (12.4%), Fe (11.5%), and Ca (6.4%). Therefore, it is possible to obtain food products based on cooked pinhão that... Mostrar Tudo |
Palavras-Chave: |
Agrobiodiversidade. |
Thesagro: |
Araucária Angustifólia; Pinhão. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1151794/1/Linking-geographical-origin-with-nutritional-Helm-2022.pdf
|
Marc: |
LEADER 02380naa a2200241 a 4500 001 2151794 005 2023-03-31 008 2022 bl uuuu u00u1 u #d 100 1 $aMALTA, D. S. 245 $aLinking geographical origin with nutritional, mineral, and visual proprieties of pinhão (Araucaria angustifolia seed) from the south of Brazil.$h[electronic resource] 260 $c2022 520 $aThe effect of harvest location on cooked pinhão seeds (Araucaria angustifolia) was investigated with regard to its centesimal composition, minerals, and color, and later correlated with environmental and soil variables. Significant differences between cooked pinhão from various harvesting locations were seen; also, principal component analysis was performed for the minerals, protein, moisture, total starch, and color parameters. The geographic location was one of the most important factors. Caçador presented greater differences: lower values for moisture, minerals, geographic parameter, and color characteristics. However, nearby localities, such as Cruz Machado with Bituruna and Lapa with São João do Triunfo, presented similar overall values for minerals and geographic parameters. Each regional geographic location was able to present unique characteristics so that the principal component analysis categorized it in specific quadrants, which is also in agreement with the CIELAB color space. However, hierarchical tree exhibited that CAÇ was the most distinct, due to the most distant municipality, presenting a unique microbiome. The pinhão is a source of various nutrients, which contributes to healthy dietetic daily values. It provides from 20% to 30% of dietary fiber, Cu (42.2%), P (31.1%), K (23.5%), and Zn (22.1%), while also providing quantities of Mg (12.9%), Mn (12.4%), Fe (11.5%), and Ca (6.4%). Therefore, it is possible to obtain food products based on cooked pinhão that contain many nutritional components associated with human health benefits. 650 $aAraucária Angustifólia 650 $aPinhão 653 $aAgrobiodiversidade 700 1 $aLIMA, G. G. de 700 1 $aARANTES, M. S. T. 700 1 $aLACERDA, A. E. B. de 700 1 $aMATHIAS, A. L. 700 1 $aMAGALHAES, W. L. E. 700 1 $aHELM, C. V. 700 1 $aMASSON, M. L. 773 $tJournal of Food Science and Technology$gv. 87, n.10, p. 4738-4750, Outubro, 2022.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Florestas (CNPF) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|