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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
13/04/2006 |
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Data da última atualização: |
28/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KRESOVICH, S.; BARBAZUK, B.; BEDELL, J. A.; BORRELL, S.; BUELL, C. R.; BURKE, J.; CLIFTON, S.; CORDONNIER-PRATT, M.-M.; COX, S.; DAHLBERG, J.; ERPELDING, J.; FULTON, T. M.; FULTON, B.; FULTON, L.; GLINGLE, A. R.; HASH, C. T.; HUANG, Y.; JORDAN, D.; KLEIN, P. E.; KLEIN, R. R.; MAGALHAES, J.; McCOMBIE, R.; MOORE, P.; MULLET, J. E.; OZIAS-AKINS. P.; PATERSON, A. H.; PORTER, K.; PRATT, L.; ROE, B.; ROONEY, W.; SCHNABLE, P. S.; STELLY, D. M.; TUINSTRA, M.; WARE, D.; WAREK, W. |
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Afiliação: |
JURANDIR VIEIRA DE MAGALHAES, CNPMS. |
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Título: |
Toward sequencing the sorghum genome. A U.S. National Science Foundation-Sponsored Workshop Report. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
Plant Physiology, Rockville, v. 138, n. 4, p. 1898-1902, 2005. |
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Idioma: |
Inglês |
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Conteúdo: |
Members of the worldwide sorghum (Sorghum spp.) community, including private sector and international scientists as well as community representatives from closely related crops such as sugarcane (Saccharum spp.) and maize (Zea mays), met in St. Louis, Missouri, on November 9, 2004, to lay the groundwork for future advances in sorghum genomics and, in particular, to coordinate plans for sequencing of the sorghum genome. Key developments that made this workshop timely included advances in knowledge of the sorghum genome that provide for the development of a genetically anchored physical map to guide sequence assembly and annotation, the growing role of the sorghum genome as a nucleation point for comparative genomics of diverse tropical grasses including many leading crops, and the need for dramatically increased sorghum production to sustain human populations in many regions where its inherent abiotic stress tolerance makes it an essential staple. This report reviews current knowledge of the sorghum genome, a community-endorsed schema for integrating this knowledge into a finished sequence, and early plans for translating the sequence into sustained advances to benefit a worldwide group of stakeholders. |
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Thesagro: |
Genoma; Sorghum bicolor; Sorgo. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 02678naa a2200565 a 4500
001 1478996
005 2018-05-28
008 2005 bl uuuu u00u1 u #d
100 1 $aKRESOVICH, S.
245 $aToward sequencing the sorghum genome. A U.S. National Science Foundation-Sponsored Workshop Report.$h[electronic resource]
260 $c2005
520 $aMembers of the worldwide sorghum (Sorghum spp.) community, including private sector and international scientists as well as community representatives from closely related crops such as sugarcane (Saccharum spp.) and maize (Zea mays), met in St. Louis, Missouri, on November 9, 2004, to lay the groundwork for future advances in sorghum genomics and, in particular, to coordinate plans for sequencing of the sorghum genome. Key developments that made this workshop timely included advances in knowledge of the sorghum genome that provide for the development of a genetically anchored physical map to guide sequence assembly and annotation, the growing role of the sorghum genome as a nucleation point for comparative genomics of diverse tropical grasses including many leading crops, and the need for dramatically increased sorghum production to sustain human populations in many regions where its inherent abiotic stress tolerance makes it an essential staple. This report reviews current knowledge of the sorghum genome, a community-endorsed schema for integrating this knowledge into a finished sequence, and early plans for translating the sequence into sustained advances to benefit a worldwide group of stakeholders.
650 $aGenoma
650 $aSorghum bicolor
650 $aSorgo
700 1 $aBARBAZUK, B.
700 1 $aBEDELL, J. A.
700 1 $aBORRELL, S.
700 1 $aBUELL, C. R.
700 1 $aBURKE, J.
700 1 $aCLIFTON, S.
700 1 $aCORDONNIER-PRATT, M.-M.
700 1 $aCOX, S.
700 1 $aDAHLBERG, J.
700 1 $aERPELDING, J.
700 1 $aFULTON, T. M.
700 1 $aFULTON, B.
700 1 $aFULTON, L.
700 1 $aGLINGLE, A. R.
700 1 $aHASH, C. T.
700 1 $aHUANG, Y.
700 1 $aJORDAN, D.
700 1 $aKLEIN, P. E.
700 1 $aKLEIN, R. R.
700 1 $aMAGALHAES, J.
700 1 $aMcCOMBIE, R.
700 1 $aMOORE, P.
700 1 $aMULLET, J. E.
700 1 $aOZIAS-AKINS. P.
700 1 $aPATERSON, A. H.
700 1 $aPORTER, K.
700 1 $aPRATT, L.
700 1 $aROE, B.
700 1 $aROONEY, W.
700 1 $aSCHNABLE, P. S.
700 1 $aSTELLY, D. M.
700 1 $aTUINSTRA, M.
700 1 $aWARE, D.
700 1 $aWAREK, W.
773 $tPlant Physiology, Rockville$gv. 138, n. 4, p. 1898-1902, 2005.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Tipo/Formato |
Classificação |
Cutter |
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URL |
Voltar
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| Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
18/07/2011 |
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Data da última atualização: |
26/05/2023 |
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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: |
REIS, R. C.; MINIM, V. P. R.; BOLINI, H. M. A.; DIAS, B. R. P.; MINIM, L. A.; CERESINO, E. B. |
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Afiliação: |
RONIELLI CARDOSO REIS, CNPMF; Valéria Paula Rodrigues Minim, UFV; Helena Maria André Bolini, USP; Beatriz Rodrigues Pimentel Dias, UFV; Luis Antônio Minim, UFV; Elaine Berger Ceresino, UFV. |
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Título: |
Sweetness equivalence of different sweeteners in strawberry-flavored yogurt. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Journal of Food Quality, Westport, v. 34, n. 3, p. 163-170, june, 2011. |
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ISSN: |
1745-4557 |
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DOI: |
10.1111/j.1745-4557.2011.00378.x |
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Idioma: |
Inglês |
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Conteúdo: |
To successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product. |
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Thesagro: |
Alimento Preparado; Tecnologia de Alimento. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01693naa a2200229 a 4500
001 1896134
005 2023-05-26
008 2011 bl uuuu u00u1 u #d
022 $a1745-4557
024 7 $a10.1111/j.1745-4557.2011.00378.x$2DOI
100 1 $aREIS, R. C.
245 $aSweetness equivalence of different sweeteners in strawberry-flavored yogurt.$h[electronic resource]
260 $c2011
520 $aTo successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product.
650 $aAlimento Preparado
650 $aTecnologia de Alimento
700 1 $aMINIM, V. P. R.
700 1 $aBOLINI, H. M. A.
700 1 $aDIAS, B. R. P.
700 1 $aMINIM, L. A.
700 1 $aCERESINO, E. B.
773 $tJournal of Food Quality, Westport$gv. 34, n. 3, p. 163-170, june, 2011.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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