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The role of terrestrial bromeliads in determining the spatial organization of plant life forms in a tropical coastal forest Acta Botanica
Lopes,Celio M.; Misaki,Flora; Santos,Karina; Evangelista,Carlos A. P.; Carrijo,Tatiana T.; Garbin,Mário L..
ABSTRACT The interplay between plant-plant interactions and light heterogeneity in the understory of tropical forests has rarely been examined. We aimed to identify the relative importance of the understory light environment and terrestrial bromeliads in explaining the abundance and spatial organization of different plant life forms along a coastal forest gradient from seashore inland in southeastern Brazil. We estimated the abundance of various life forms (herbs, woody plants, bromeliads, climbers, and palms) and the degree of light availability using hemispherical photographs in 165 plots (1 m2) within a 1.75 ha site. We used ordination methods, partial redundancy analysis (pRDA), spatial filtering using Moran’s eigenvector mapping, and Moran’s I...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Community assembly; Hemispherical photographs; Herb layer; Shrub layer; Spatial patterns.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062017000100084
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Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch BABT
Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina.
The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sour cassava starch; Expansion; Viscosity; Sensorial acceptability.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
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