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Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado; Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
02/07/2018 |
Data da última atualização: |
07/01/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MATTOS, V. S. da; CARES, J. E.; GOMES, C. B.; GOMES, A. C. M. M.; MONTEIRO, J. da M. dos S.; GOMEZ, G. M.; CASTAGNONE-SERENO, P.; CARNEIRO, R. M. D. G. |
Afiliação: |
VANESSA SILVA DA MATTOS, UNB; JUVENIL ENRIQUE CARES, UNB; CESAR BAUER GOMES, CPACT; ANA CRISTINA MENESES M GOMES, Cenargen; JESSICA DA MATA DOS SANTOS MONTEIRO; GUILLERMO MARCELLO GOMEZ; PHILIPPE CASTAGNONE-SERENO, INRA, UNIVERSITY NICE SOPHIA ANTIPOLIS, FRANCE; REGINA MARIA DECHECHI G CARNEIRO, Cenargen. |
Título: |
Integrative taxonomy of Meloidogyne oryzae (Nematoda: Meloidogyninae) parasitizing rice crops in Southern Brazil. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
European Journal of Plant Pathology, v. 151, n. 3, p. 649-662, 2018. |
DOI: |
10.1007/s10658-017-1400-9 |
Idioma: |
Inglês |
Palavras-Chave: |
AFLP; Esterase phenotype; ITS; RAPD; Root-knot nematode; Tomato. |
Thesagro: |
Oryza Sativa. |
Thesaurus Nal: |
Taxonomy. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189837/1/Cesar-Bauer-Mattos2018-Article-IntegrativeTaxonomyOfMeloidogy.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/179348/1/Mattos2018-Article-IntegrativeTaxonomyOfMeloidogy.pdf
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Marc: |
LEADER 00910naa a2200301 a 4500 001 2103146 005 2019-01-07 008 2018 bl uuuu u00u1 u #d 024 7 $a10.1007/s10658-017-1400-9$2DOI 100 1 $aMATTOS, V. S. da 245 $aIntegrative taxonomy of Meloidogyne oryzae (Nematoda$bMeloidogyninae) parasitizing rice crops in Southern Brazil.$h[electronic resource] 260 $c2018 650 $aTaxonomy 650 $aOryza Sativa 653 $aAFLP 653 $aEsterase phenotype 653 $aITS 653 $aRAPD 653 $aRoot-knot nematode 653 $aTomato 700 1 $aCARES, J. E. 700 1 $aGOMES, C. B. 700 1 $aGOMES, A. C. M. M. 700 1 $aMONTEIRO, J. da M. dos S. 700 1 $aGOMEZ, G. M. 700 1 $aCASTAGNONE-SERENO, P. 700 1 $aCARNEIRO, R. M. D. G. 773 $tEuropean Journal of Plant Pathology$gv. 151, n. 3, p. 649-662, 2018.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Biblioteca(s): |
Embrapa Meio-Norte. |
Data corrente: |
30/12/2019 |
Data da última atualização: |
30/12/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CAVALCANTE, R. B. M.; MORGANO, M. A.; GLÓRIA, M. B. A.; ROCHA, M. de M.; ARAÚJO, M. A. da M.; MOREIRA-ARAÚJO, R. S. dos R. |
Afiliação: |
RODRIGO BARBOSA MONTEIRO CAVALCANTE, UFPI; MARCELO ANTÔNIO MORGANO, ITAL, Campinas, SP, Brasil; MARIA BEATRIZ ABREU GLÓRIA, UFMG, Belo Horizonte, MG, Brasil; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Fundação Municipal de Saúde, Teresina, PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI. |
Título: |
Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 39, n. 4, p. 843-849, Oct./Dec. 2019. |
Idioma: |
Inglês |
Conteúdo: |
Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student?s t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children?s audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds. |
Palavras-Chave: |
Compostos fenólicos; Micronutrientes. |
Thesagro: |
Produto de Panificação; Vigna Unguiculata. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/207991/1/Cavalcante-et-al-2019.pdf
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Marc: |
LEADER 02183naa a2200229 a 4500 001 2117936 005 2019-12-30 008 2019 bl uuuu u00u1 u #d 100 1 $aCAVALCANTE, R. B. M. 245 $aMineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea.$h[electronic resource] 260 $c2019 520 $aCheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student?s t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children?s audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds. 650 $aProduto de Panificação 650 $aVigna Unguiculata 653 $aCompostos fenólicos 653 $aMicronutrientes 700 1 $aMORGANO, M. A. 700 1 $aGLÓRIA, M. B. A. 700 1 $aROCHA, M. de M. 700 1 $aARAÚJO, M. A. da M. 700 1 $aMOREIRA-ARAÚJO, R. S. dos R. 773 $tFood Science and Technology, Campinas$gv. 39, n. 4, p. 843-849, Oct./Dec. 2019.
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