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Registro Completo |
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia; Embrapa Unidades Centrais. |
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Data corrente: |
08/08/2016 |
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Data da última atualização: |
22/09/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
QUEIROZ, P. R.; RAMIRO, C. A.; MARTINS, E. S.; SOBERÓN, M.; BRAVO, A.; PONTES, R. G. M. S. de. |
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Afiliação: |
PAULO ROBERTO QUEIROZ, Instituto Mato-Grossense do Algodão; CAROLINA ALMEIDA RAMIRO, UNB; ÉRICA SOARES MARTINS, ICESP/Promove; MÁRIO SOBERÓN, Universidad Nacional Autónoma de México; ALEJANDRA BRAVO, Universidad Nacional Autónoma de México; ROSE GOMES MONNERAT SOLON DE PONTES, Cenargen. |
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Título: |
Mitochondrial markers to distinguish Spodoptera frugiperda populations associated with corn and cotton crops. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF v. 51, n. 5, p.692-696, maio, 2016. |
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DOI: |
10.1590/S0100-204X2016000500035 |
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Idioma: |
Português |
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Notas: |
Notas científicas. |
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Conteúdo: |
The objective of this work was to analyze the genetic variability of Spodoptera frugiperda (Lepidoptera: Noctuidae) populations collected from corn and cotton crops in Brazil. The samples were analyzed by DNA markers. The dendrogram produced by the 20 RAPD primers evaluated showed a correlation between genetic profile and feeding behavior. The analysis of the mitochondrial ND1 gene allowed identifying the insect populations in both crops, and, in corn, in several geographical regions. The presented strategy allows the identification of Spodoptera frugiperda populations associated with corn and cotton crops. |
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Palavras-Chave: |
Gene NDI; Haplótipos; Lagarta-do-cartucho; NDI gene; RAPD. |
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Thesagro: |
Gossypium Hirsutum; Spodoptera Frugiperda; Zea Mays. |
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Thesaurus Nal: |
Haplotypes. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/146175/1/Mitochondrial-markers.pdf
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Marc: |
LEADER 01560naa a2200313 a 4500
001 2053343
005 2016-09-22
008 2016 bl uuuu u00u1 u #d
024 7 $a10.1590/S0100-204X2016000500035$2DOI
100 1 $aQUEIROZ, P. R.
245 $aMitochondrial markers to distinguish Spodoptera frugiperda populations associated with corn and cotton crops.$h[electronic resource]
260 $c2016
500 $aNotas científicas.
520 $aThe objective of this work was to analyze the genetic variability of Spodoptera frugiperda (Lepidoptera: Noctuidae) populations collected from corn and cotton crops in Brazil. The samples were analyzed by DNA markers. The dendrogram produced by the 20 RAPD primers evaluated showed a correlation between genetic profile and feeding behavior. The analysis of the mitochondrial ND1 gene allowed identifying the insect populations in both crops, and, in corn, in several geographical regions. The presented strategy allows the identification of Spodoptera frugiperda populations associated with corn and cotton crops.
650 $aHaplotypes
650 $aGossypium Hirsutum
650 $aSpodoptera Frugiperda
650 $aZea Mays
653 $aGene NDI
653 $aHaplótipos
653 $aLagarta-do-cartucho
653 $aNDI gene
653 $aRAPD
700 1 $aRAMIRO, C. A.
700 1 $aMARTINS, E. S.
700 1 $aSOBERÓN, M.
700 1 $aBRAVO, A.
700 1 $aPONTES, R. G. M. S. de
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 51, n. 5, p.692-696, maio, 2016.
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Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
04/03/2024 |
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Data da última atualização: |
04/03/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 4 |
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Autoria: |
PEDONE, I. S.; NARITA, I. M. P.; SILVEIRA, M. M. da; BASSINELLO, P. Z.; VANIER, N. L.; COLUSSI, R. |
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Afiliação: |
ISABEL S. PEDONE, UNIVERSIDADE FEDERAL DE PELOTAS; ISABELA M. P. NARITA, UNIVERSIDADE FEDERAL DE PELOTAS; MIRIÃ MIRANDA DA SILVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; NATHAN L. VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Quick‐cooking beans technology: effects of the drying temperature on end‐product quality. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Cereal Chemistry, 2024. |
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ISSN: |
0009-0352 |
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DOI: |
https://doi.org/10.1002/cche.10773 |
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Idioma: |
Inglês |
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Notas: |
Online version. |
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Conteúdo: |
Background and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures. |
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Palavras-Chave: |
Antinutritional compounds; Hard to cook. |
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Thesagro: |
Cocção; Digestibilidade; Feijão; Genótipo; Phaseolus Vulgaris. |
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Thesaurus NAL: |
Beans; Cooking; Digestibility; Drying temperature; Nutrition-genotype interaction; Rehydration. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02389naa a2200373 a 4500
001 2162562
005 2024-03-04
008 2024 bl uuuu u00u1 u #d
022 $a0009-0352
024 7 $ahttps://doi.org/10.1002/cche.10773$2DOI
100 1 $aPEDONE, I. S.
245 $aQuick‐cooking beans technology$beffects of the drying temperature on end‐product quality.$h[electronic resource]
260 $c2024
500 $aOnline version.
520 $aBackground and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.
650 $aBeans
650 $aCooking
650 $aDigestibility
650 $aDrying temperature
650 $aNutrition-genotype interaction
650 $aRehydration
650 $aCocção
650 $aDigestibilidade
650 $aFeijão
650 $aGenótipo
650 $aPhaseolus Vulgaris
653 $aAntinutritional compounds
653 $aHard to cook
700 1 $aNARITA, I. M. P.
700 1 $aSILVEIRA, M. M. da
700 1 $aBASSINELLO, P. Z.
700 1 $aVANIER, N. L.
700 1 $aCOLUSSI, R.
773 $tCereal Chemistry, 2024.
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Embrapa Arroz e Feijão (CNPAF) |
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