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Registro Completo |
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
23/02/2011 |
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Data da última atualização: |
25/02/2011 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTOS, M. R. A. dos; FERREIRA, M. das G. R.; ZAQUEL, M. A. C.; CHAGAS, S. E. da S. |
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Afiliação: |
MAURICIO REGINALDO ALVES DOS SANTOS, CPAF-RO; MARIA DAS GRACAS RODRIGUES FERREIRA, CPAF-RO; Márcia Aparecida Corrêa Zaquel, Graduanda, Faculdade São Lucas; Sâmela Emanuela da Silva Chagas, Graduanda, Faculdade São Lucas. |
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Título: |
Avaliação de diferentes substratos na aclimatização de plântulas de Epidendrum ibaguense (Kunth). |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: CONGRESSO NACIONAL DE BOTÂNICA, 61., 2010, Manaus. Diversidade vegetal brasileira: conhecimento, conservação e uso. Manaus: SBB, 2010. 600 p. |
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Idioma: |
Português |
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Conteúdo: |
O objetivo deste trabalho foi avaliar diferentes substratos na aclimatização de plântulas micropropagadas de orquídeas da espécie Epidendrum ibaguense. |
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Palavras-Chave: |
Substrato alternativo. |
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Thesagro: |
Orquídea; Planta Ornamental. |
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Thesaurus Nal: |
Amazonia. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/28731/1/ResumoS01-CNBot-2010-1346.pdf
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Marc: |
LEADER 00853nam a2200193 a 4500
001 1878642
005 2011-02-25
008 2010 bl uuuu u00u1 u #d
100 1 $aSANTOS, M. R. A. dos
245 $aAvaliação de diferentes substratos na aclimatização de plântulas de Epidendrum ibaguense (Kunth).
260 $aIn: CONGRESSO NACIONAL DE BOTÂNICA, 61., 2010, Manaus. Diversidade vegetal brasileira: conhecimento, conservação e uso. Manaus: SBB, 2010. 600 p.$c2010
520 $aO objetivo deste trabalho foi avaliar diferentes substratos na aclimatização de plântulas micropropagadas de orquídeas da espécie Epidendrum ibaguense.
650 $aAmazonia
650 $aOrquídea
650 $aPlanta Ornamental
653 $aSubstrato alternativo
700 1 $aFERREIRA, M. das G. R.
700 1 $aZAQUEL, M. A. C.
700 1 $aCHAGAS, S. E. da S.
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Registro original: |
Embrapa Rondônia (CPAF-RO) |
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Classificação |
Cutter |
Registro |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
30/12/2019 |
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Data da última atualização: |
30/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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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. |
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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. |
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Título: |
Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 39, n. 4, p. 843-849, Oct./Dec. 2019. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Compostos fenólicos; Micronutrientes. |
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Thesagro: |
Produto de Panificação; Vigna Unguiculata. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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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Embrapa Meio-Norte (CPAMN) |
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