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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/08/2024 |
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Data da última atualização: |
29/08/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
GÓMEZ-CORONA, C.; CASOTTI, L. M.; PINO, F. J.; DELIZA, R. |
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Afiliação: |
CARLOS GÓMEZ-CORONA, NEUILLY-SUR-SEINE; LETICIA M. CASOTTI, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; FRANCISCO J. PINO, INSTITUTO NACIONAL DE TECNOLOGÍA INDUSTRIAL, BUENOS AIRES, ARGENTINA; ROSIRES DELIZA, CTAA. |
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Título: |
Foods, dishes and flavours from Latin American tradition: A case study of Mexico, Brazil and Argentina. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: COSTA, A. I. de A.; MONTEIRO, M. J. P.. ; LAMY, E. (Ed.). Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications. The Royal Society of Chemistry, 2024. Cap. 15. p. 317-350. (Food Chemistry, Function and Analysis, n. 43). |
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DOI: |
https://doi.org/10.1039/9781839166655 |
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Idioma: |
Inglês |
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Conteúdo: |
This chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere. With the discovery of sea routes to Latin America, the culinary history of humankind changed completely. What would the cuisines of many countries be today without tomatoes, potatoes, chilies and corn? And a dessert without vanilla, or the thousands of expressions of chocolate? All these ingredients originated in Latin America and were taken to other regions only after the late sixteenth century. MenosThis chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere. With the discovery of sea routes to Latin America, the culinary history of humankind changed completely. What... Mostrar Tudo |
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Palavras-Chave: |
Alimentos e bebidas tradicionais; Cultura alimentar; Cultura culinária; Tradição latino-americana; Tradições dos povos indígenas. |
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Thesagro: |
Alimento; Bebida; Culinária; Pratica Cultural; Sabor. |
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Thesaurus Nal: |
Cooking; Culture dishes; Food and Human Nutrition; Food preparation; Traditional foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03054naa a2200349 a 4500
001 2166885
005 2024-08-29
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1039/9781839166655$2DOI
100 1 $aGÓMEZ-CORONA, C.
245 $aFoods, dishes and flavours from Latin American tradition$bA case study of Mexico, Brazil and Argentina.$h[electronic resource]
260 $c2024
520 $aThis chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere. With the discovery of sea routes to Latin America, the culinary history of humankind changed completely. What would the cuisines of many countries be today without tomatoes, potatoes, chilies and corn? And a dessert without vanilla, or the thousands of expressions of chocolate? All these ingredients originated in Latin America and were taken to other regions only after the late sixteenth century.
650 $aCooking
650 $aCulture dishes
650 $aFood and Human Nutrition
650 $aFood preparation
650 $aTraditional foods
650 $aAlimento
650 $aBebida
650 $aCulinária
650 $aPratica Cultural
650 $aSabor
653 $aAlimentos e bebidas tradicionais
653 $aCultura alimentar
653 $aCultura culinária
653 $aTradição latino-americana
653 $aTradições dos povos indígenas
700 1 $aCASOTTI, L. M.
700 1 $aPINO, F. J.
700 1 $aDELIZA, R.
773 $tIn: COSTA, A. I. de A.; MONTEIRO, M. J. P.. ; LAMY, E. (Ed.). Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications. The Royal Society of Chemistry, 2024. Cap. 15. p. 317-350. (Food Chemistry, Function and Analysis$gn. 43).
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
17/11/2015 |
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Data da última atualização: |
31/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
ROCHA, C. M. L.; VELLICCE, G. R.; GARCÍA, M. G.; PARDO, E. M.; RACEDO, J.; PERERA, M. F.; LUCÍA, A. de; GILLI, J.; BOGADO, N.; BONNECARRÈRE, V.; GERMAN, S.; MARCELINO, F.; LEDESMA, F.; REZNIKOV, S.; PLOPER, L. D.; WELIN, B.; CASTAGNARO, A. P. |
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Afiliação: |
CARLA MARIA LOURDES ROCHA, ITA - NOA; GABRIEL RICARDO VELLICCE, ITA - NOA; MARÍA GABRIELA GARCÍA, ITA - NOA; ESTEBAN MARIANO PARDO, ITA - NOA; JOSEFINA RACEDO, ITA - NOA; MARÍA FRANCISCA PERERA, ITA - NOA; ADRIAN DE LUCÍA, INTA; JAVIER GILLI, INTA; NOELIA BOGADO, IPTA; VICTORIA BONNECARRÈRE, INIA; SILVIA GERMAN, INIA; FRANCISMAR CORREA MARCELINO GUIMARÃES, CNPSO; FERNANDO LEDESMA A ,, ITA - NOA; SEBASTIÁN REZNIKOV, ITA - NOA; LEONARDO DANIEL PLOPER, ITA - NOA; BJORN WELIN, ITA - NOA; ATILIO PEDRO CASTAGNARO, ITA- NOA. |
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Título: |
Use of AFLP markers to estimate molecular diversity of Phakopsora pachyrhizi. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Electronic Journal of Biotechnology, v. 18, n. 6, p. 439-444, 2015. |
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ISSN: |
0717-3458 |
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DOI: |
10.1016/j.ejbt.2015.06.007 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: Asian soybean rust (SBR) caused by Phakopsora pachyrhizi Syd. & Syd., is one of the main diseases affecting soybean and has been reported as one of the most economically important fungal pathogens worldwide. Knowledge of the genetic diversity of this fungus should be considered when developing resistance breeding strategies. We aimed to analyze the genetic diversity of P. pachyrhizi combining simple sampling with a powerful and reproducible molecular technique. Results: We employed Amplified Fragment Length Polymorphism (AFLP) technique for the amplification of P. pachyrhizi DNA extracted from naturally SBR-infected plants from 23 production fields. From a total of 1919 markers obtained, 77% were polymorphic. The high percentage of polymorphism and the Nei's genetic diversity coefficient (0.22) indicated high pathogen diversity. Analysis of molecular variance showed higher genetic variation within countries than among them. Temporal analysis showed a higher genetic variation within a year than between years. Cluster, phylogenetic and principal co-ordinate analysis showed that samples group by year of collection and then by country sampled. Conclusions: The study proposed combining a simple collection of urediniospore with a subsequent analysis by AFLP was useful to examine the molecular polymorphism of samples of P. pachyrhizi collected and might have a significant contribution to the knowledge of its genetic diversity. Also, AFLP analysis is an important and potent molecular tool for the study of genetic diversity and could be useful to carry out wider genetic diversity studies. MenosBackground: Asian soybean rust (SBR) caused by Phakopsora pachyrhizi Syd. & Syd., is one of the main diseases affecting soybean and has been reported as one of the most economically important fungal pathogens worldwide. Knowledge of the genetic diversity of this fungus should be considered when developing resistance breeding strategies. We aimed to analyze the genetic diversity of P. pachyrhizi combining simple sampling with a powerful and reproducible molecular technique. Results: We employed Amplified Fragment Length Polymorphism (AFLP) technique for the amplification of P. pachyrhizi DNA extracted from naturally SBR-infected plants from 23 production fields. From a total of 1919 markers obtained, 77% were polymorphic. The high percentage of polymorphism and the Nei's genetic diversity coefficient (0.22) indicated high pathogen diversity. Analysis of molecular variance showed higher genetic variation within countries than among them. Temporal analysis showed a higher genetic variation within a year than between years. Cluster, phylogenetic and principal co-ordinate analysis showed that samples group by year of collection and then by country sampled. Conclusions: The study proposed combining a simple collection of urediniospore with a subsequent analysis by AFLP was useful to examine the molecular polymorphism of samples of P. pachyrhizi collected and might have a significant contribution to the knowledge of its genetic diversity. Also, AFLP analysis is an important and pot... Mostrar Tudo |
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Palavras-Chave: |
Ferrugem asiática da soja. |
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Thesagro: |
Doença de planta; Ferrugem; Fungo; Phakopsora pachyrhizi; Soja. |
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Thesaurus NAL: |
Microbial growth; Plant diseases and disorders; Soybean rust. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02845naa a2200445 a 4500
001 2028670
005 2017-07-31
008 2015 bl uuuu u00u1 u #d
022 $a0717-3458
024 7 $a10.1016/j.ejbt.2015.06.007$2DOI
100 1 $aROCHA, C. M. L.
245 $aUse of AFLP markers to estimate molecular diversity of Phakopsora pachyrhizi.$h[electronic resource]
260 $c2015
520 $aBackground: Asian soybean rust (SBR) caused by Phakopsora pachyrhizi Syd. & Syd., is one of the main diseases affecting soybean and has been reported as one of the most economically important fungal pathogens worldwide. Knowledge of the genetic diversity of this fungus should be considered when developing resistance breeding strategies. We aimed to analyze the genetic diversity of P. pachyrhizi combining simple sampling with a powerful and reproducible molecular technique. Results: We employed Amplified Fragment Length Polymorphism (AFLP) technique for the amplification of P. pachyrhizi DNA extracted from naturally SBR-infected plants from 23 production fields. From a total of 1919 markers obtained, 77% were polymorphic. The high percentage of polymorphism and the Nei's genetic diversity coefficient (0.22) indicated high pathogen diversity. Analysis of molecular variance showed higher genetic variation within countries than among them. Temporal analysis showed a higher genetic variation within a year than between years. Cluster, phylogenetic and principal co-ordinate analysis showed that samples group by year of collection and then by country sampled. Conclusions: The study proposed combining a simple collection of urediniospore with a subsequent analysis by AFLP was useful to examine the molecular polymorphism of samples of P. pachyrhizi collected and might have a significant contribution to the knowledge of its genetic diversity. Also, AFLP analysis is an important and potent molecular tool for the study of genetic diversity and could be useful to carry out wider genetic diversity studies.
650 $aMicrobial growth
650 $aPlant diseases and disorders
650 $aSoybean rust
650 $aDoença de planta
650 $aFerrugem
650 $aFungo
650 $aPhakopsora pachyrhizi
650 $aSoja
653 $aFerrugem asiática da soja
700 1 $aVELLICCE, G. R.
700 1 $aGARCÍA, M. G.
700 1 $aPARDO, E. M.
700 1 $aRACEDO, J.
700 1 $aPERERA, M. F.
700 1 $aLUCÍA, A. de
700 1 $aGILLI, J.
700 1 $aBOGADO, N.
700 1 $aBONNECARRÈRE, V.
700 1 $aGERMAN, S.
700 1 $aMARCELINO, F.
700 1 $aLEDESMA, F.
700 1 $aREZNIKOV, S.
700 1 $aPLOPER, L. D.
700 1 $aWELIN, B.
700 1 $aCASTAGNARO, A. P.
773 $tElectronic Journal of Biotechnology$gv. 18, n. 6, p. 439-444, 2015.
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