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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
16/02/2009 |
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Data da última atualização: |
05/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARBOSA, M. A. G.; LARANJEIRA, D.; COELHO, R. S. B. |
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Afiliação: |
MARIA ANGELICA GUIMARAES BARBOSA, CPATSA; Delson Laranjeira, UFRPE; Rildo Sartori Barbosa Coelho, IPA. |
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Título: |
Physiological cost of induced resistance in cotton plants at different nitrogen levels. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Summa Phytopathologica, Botucatu, v. 34, n. 4, p. 338-342, 2008. |
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Idioma: |
Inglês |
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Conteúdo: |
Resiistance induction through the use of chemical inducers often results in physiological costs to the plant. |
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Palavras-Chave: |
Ácido jamônico. |
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Thesagro: |
Algodão; Colletotrichum Gossypii; Fisiologia; Nitrogênio. |
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Thesaurus Nal: |
Cotton. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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Marc: |
LEADER 00728naa a2200217 a 4500
001 1159956
005 2017-04-05
008 2008 bl uuuu u00u1 u #d
100 1 $aBARBOSA, M. A. G.
245 $aPhysiological cost of induced resistance in cotton plants at different nitrogen levels.
260 $c2008
520 $aResiistance induction through the use of chemical inducers often results in physiological costs to the plant.
650 $aCotton
650 $aAlgodão
650 $aColletotrichum Gossypii
650 $aFisiologia
650 $aNitrogênio
653 $aÁcido jamônico
700 1 $aLARANJEIRA, D.
700 1 $aCOELHO, R. S. B.
773 $tSumma Phytopathologica, Botucatu$gv. 34, n. 4, p. 338-342, 2008.
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Embrapa Semiárido (CPATSA) |
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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: |
16/07/2021 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
ROSENTHAL, A.; GUEDES, A. M. M.; SANTOS, K. M. O. dos; DELIZA, R. |
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Afiliação: |
AMAURI ROSENTHAL, CTAA; ANDREA MADALENA MACIEL GUEDES, CTAA; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ROSIRES DELIZA, CTAA. |
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Título: |
Healthy food innovation in sustainable Food System 4.0: integration of entrepreneurship, research, and education. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Current Opinion in Food Science, v. 42, p. 215-223, 2021. |
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DOI: |
https://doi.org/10.1016/j.cofs.2021.07.002 |
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Idioma: |
Inglês |
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Conteúdo: |
Science and technology are highly progressing in different domains towards safe and healthy food products originated from sustainable supply chains. Ohmic sciences combined with novel food processes empowered by digital technologies may contribute to optimized cyber physical ecosystems for food, biofuel or biomaterials production. Multifunctional institutions with multidisciplinary expertise are required for an efficient and optimized ecosystem aiming at achieving a more balanced and effective outcome. Knowledge translation and capacity building are key factors for innovation driven ecosystems by integrating education and training actions. Infrastructure sharing and expertise synergy in national and international cooperation may enhance the potential and competitiveness for innovation for a broader and more equal social and economic global development. |
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Palavras-Chave: |
Consumer driven trends; Healthier products; Knowledge translation; Science and technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01593naa a2200217 a 4500
001 2132969
005 2024-05-09
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.cofs.2021.07.002$2DOI
100 1 $aROSENTHAL, A.
245 $aHealthy food innovation in sustainable Food System 4.0$bintegration of entrepreneurship, research, and education.$h[electronic resource]
260 $c2021
520 $aScience and technology are highly progressing in different domains towards safe and healthy food products originated from sustainable supply chains. Ohmic sciences combined with novel food processes empowered by digital technologies may contribute to optimized cyber physical ecosystems for food, biofuel or biomaterials production. Multifunctional institutions with multidisciplinary expertise are required for an efficient and optimized ecosystem aiming at achieving a more balanced and effective outcome. Knowledge translation and capacity building are key factors for innovation driven ecosystems by integrating education and training actions. Infrastructure sharing and expertise synergy in national and international cooperation may enhance the potential and competitiveness for innovation for a broader and more equal social and economic global development.
653 $aConsumer driven trends
653 $aHealthier products
653 $aKnowledge translation
653 $aScience and technology
700 1 $aGUEDES, A. M. M.
700 1 $aSANTOS, K. M. O. dos
700 1 $aDELIZA, R.
773 $tCurrent Opinion in Food Science$gv. 42, p. 215-223, 2021.
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