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| Cattanêo,Alex Júnior; Stangarlin,José Renato; Bassegio,Doglas; Santos,Reginado Ferreira. |
| ABSTRACT Crambe has great potential for cultivation in tropical regions, but its biotic factors may be a limiting aspect for its production. Thus, we aimed in this study to assess the effect of pre‐sowing seed treatments on seedling emergence, root system, production components, and oil. The experiment was conducted during two years in Cascavel, Paraná, Brazil. The experimental design consisted of randomized blocks with six treatments, including a control treatment (no treatment), biological treatments (Trichoderma asperellum and Bacillus subtilis), and chemical treatments (glutamic acid, thiamethoxam and zinc), with four replications. Emergence and growth crambe, as well as production components and oil in the first year were higher due to the contrast in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacillus subtilis; Trichoderma asperellum; Thiamethoxam; Glutamic acid; Zinc. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052016000300292 |
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| SANTOS,Fernanda Ferreira dos; DANTAS,Natalie Marinho; SIMONI,Natália Koren; PONTES,Laura Stonoga; PINTO-e-SILVA,Maria Elisabeth Machado. |
| Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p < 0.05) with software... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glutamic acid; Sodium reduction; Food composition; Public health; Taste perception. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028105 |
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| ZHOU,Yong-Yan; LI,Ya; YU,Ai-Nong. |
| Abstract The transformation law of the Maillard reaction products with three different reactants ratios - equimolar reactants, excess L-glutamic acid and excess L-ascorbic acid reaction respectively, five different temperatures, and different time conditions for the L-ascorbic acid / L-glutamic acid system were investigated. Results showed that, the increase of the reaction time and temperature led to the increase of the browning products, uncoloured intermediate products, as well as aroma compounds. Compared with the equimolar reaction system, the excess L-ascorbic acid reaction system produced more browning products and uncoloured intermediate products, while the aroma compounds production remained the same. In the excess L-glutamic acid system, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maillard reaction; Ascorbic acid; Glutamic acid; Aroma compound; Browning product. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200268 |
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| Molino,Juliano Pelição; Donzele,Juarez Lopes; Oliveira,Rita Flávia Miranda de; Saraiva,Alysson; Haese,Douglas; Fortes,Eduardo Ianino; Souza,Matheus Faria de. |
| This study was developed to evaluate the effects of adding L-glutamine and L-glutamate in diets with no lactose or with 4.0 or 8.0% lactose inclusion for piglets weaned at 21 days old. One hundred and eight piglets with initial weight of 6.12±0.70 kg were allotted in a complete randomized block design, in a 3 × 2 factorial arrangement, with six treatments, six replicates, and three piglets per experimental unit. The experimental diets were supplied from 21 to 35 days. From 36 to 49 days, animals received the same diet with no lactose inclusion, but the animals in the treatments with L-glutamine + L-glutamate in the previous phase continued to receive diets containing these ingredients. There was no interaction between the level of lactose and the inclusion... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acids; Crypt depth; Glutamic acid; Villous height. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000100015 |
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