Staple Food
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Development and Validation of a Rapid and Reliable HPLC-FLD Method for the Quantification of Ciprofloxacin and Enrofloxacin Residues in Zea mays
The accumulation of antibiotics by plants is a currently concern associated to yield reduction and transference of antibiotic residues along the food web. Maize is a staple food in many parts of the world; it is also considered an important ingredient in animal nutrition. Considering the lack of validated analytical methods for the analysis of ciprofloxacin
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. PATH ANALYSIS OF PHYSICAL ATTRIBUTES OF CHAYOTE FRUIT
ABSTRACT Chayote is originally from southern Mexico and Guatemala and has been a staple food highly appreciated in Brazil and worldwide. This study was carried out on a Red Yellow Latosol in 2020 to investigate the relationship between the physical properties of chayote fruit of the variety Cambray and their mass, aiming to indicate criteria for direct selec
Eng. Agríc.. Publicado em: 2021-08
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3. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant
Food Sci. Technol. Publicado em: 2020-12
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4. Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats
Abstract Biofortified staple food crops have become an effective tool by which to address micronutrient deficiencies in many at-risk populations. The effect of these food crops on the micronutrient status has been evaluated, however there is no studies investigating their protein quality, neither by themselves or in a food combination. Thus, this study inves
Food Sci. Technol. Publicado em: 2020-03
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5. Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats
Abstract Biofortified staple food crops have become an effective tool by which to address micronutrient deficiencies in many at-risk populations. The effect of these food crops on the micronutrient status has been evaluated, however there is no studies investigating their protein quality, neither by themselves or in a food combination. Thus, this study inves
Food Sci. Technol. Publicado em: 04/11/2019
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6. GRAIN YIELD AND PATH ANALYSIS IN THE EVALUATION OF COWPEA LANDRACES
RESUMO O feijão-caupi é uma das principais culturas alimentícias do Nordeste brasileiro e, por essa razão, existe interesse em melhorá-la geneticamente. Foram coletadas variedades tradicionais dessa cultura no Estado do Rio Grande do Norte e as mais promissoras foram avaliadas no presente trabalho. Objetivou-se identificar as mais produtivas e distingui
Rev. Caatinga. Publicado em: 18/07/2019
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7. A demanda domiciliar por arroz no Brasil: abordagem por meio do sistema Quaids em 2008/2009
Resumo O arroz é um alimento básico na dieta do brasileiro; contudo, o lento crescimento de seu consumo tem impactos diretos na expansão do setor. Para compreender os fatores que afetam esse consumo e suas inter-relações com outros alimentos foram estimadas, neste estudo, as elasticidades da demanda por dez alimentos nos domicílios brasileiros, utiliza
Rev. Econ. Sociol. Rural. Publicado em: 15/07/2019
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8. Soluble amino acid profile, mineral nutrient and carbohydrate content of maize kernels harvested from plants submitted to ascorbic acid seed priming
ABSTRACT Both the scientific community and society have shown interest in improving the content of amino acids, carbohydrates and mineral nutrients in maize because it represents an important staple food in many developing countries. Earlier studies demonstrated that the treatment of seeds using ascorbic acid (AsA-seed priming) enhanced soluble carbohydrates
An. Acad. Bras. Ciênc.. Publicado em: 27/04/2017
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9. Genetic variability among sorghum accessions for seed starch and stalk total sugar content
Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-12
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10. Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food
Puba or carimã is a Brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. A total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de Man, Rogosa and Sharpe agar (MRS); they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomicall
Braz. J. Microbiol.. Publicado em: 19/03/2013
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11. Fitotoxicidade e acúmulo de cádmio (109Cd) em cultivares de feijoeiros comum e vigna / Phytotoxicity and accumulation of cadmium (109Cd) in common beans and cowpea cultivars
O feijoeiro comum (Phaseolus vulgaris L.) e caupi [Vigna ungüiculata (L.) Walp] são alimentos básicos em muitos países, principalmente no Brasil, sendo uma importante fonte de proteínas, vitaminas e minerais, incluindo ferro e zinco. O cádmio (Cd) é considerado o metal pesado mais preocupante à saúde humana. Não há estudos sobre a variabilidade ge
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/08/2011
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12. International partnership for rice improvement in Latin America: CIRAD, a case study.
In Latin America and the Caribbean (LAC), rice is an important staple food. A significant increase in rice production has bean achieved mainly through the release and adoption of high yielding varieties. during the last 40 years, about 300 varieties were released. They were developed by national and international rice research institutions. The Centre for In
Crop Breeding and Applied Biotechnology. Publicado em: 2011