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Registros recuperados: 15
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Avaliação de clones de mandioca (Manihot esculenta Crantz) em seis épocas de colheita. Repositório Alice
SANTOS, A. de O.; FIUZA, A. U. R.; OLIVEIRA, L. A. de; SANTANA, H. M.; SANTOS, V. da S.; OLIVEIRA, E. J. de.
A mandioca possui elevada importância social para os países em desenvolvimento devido à sua ampla utilização. É uma das culturas mais importantes na alimentação humana, principalmente para a população de menor poder aquisitivo (LEONEL & CEREDA, 2002). Os carotenoides são importantes como fonte de vitamina A, pela sua ação antioxidante e por atuarem na prevenção de doenças crônicas não transmissíveis. A carência da vitamina A pode causar a morte em milhares de crianças no mundo e constitui-se como um dos principais problemas nutricionais de populações de países em desenvolvimento, incluindo o Brasil (AMANCIO & SILVA, 2012). O objetivo deste trabalho foi avaliar três clones de mandioca em seis épocas de colheita (6 a 11 meses), com relação aos teores...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Mandioca; Carotenoide; Amilose; Cassava; Carotenoids; Amylose.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/976277
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Caracterização química e óptica de amidos extraídos de diferentes fontes. Repositório Alice
RODIGUES, A. A. M.; SILVA, A. F. da; COSTA, R. R. da; SILVA, S. de M.; LIMA, M. A. C. de.
O objetivo deste trabalho foi caracterizar o potencial químico e óptico de quatro diferentes fontes de amido para a produção de filmes e recobrimentos biodegradáveis.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Amido; Propriedades ópticas; Polissacarideo; Filmes biodegradáveis; Película; Amido; Amilose; Filmes biodegradáveis; Amylose.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1087100
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Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore) Ciênc. Tecnol. Aliment.
FONTES,Sabrina de Medeiros; CAVALCANTI,Mônica Tejo; CANDEIA,Roberlúcia Araújo; ALMEIDA,Eveline Lopes.
Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amylopectin; Amylose; Extraction; Regress; Syneresis.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200224
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Composição e qualidade do amido de mandioca de acessos do Banco Ativo de Germoplasma. Repositório Alice
SANTOS, A. de O.; OLIVEIRA, L. A. de; VIANA, F. L. C.; OLIVEIRA, E. J. de; SANTOS, V. da S..
O cultivo da mandioca é de grande relevância econômica como principal fonte de carboidratos para milhões de pessoas, essencialmente nos países em desenvolvimento. O amido é classificado como polissacarídeo formado por dois polímeros de glicose, a amilose e a amilopectina.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Banco de germoplasma; Mandioca; Amilose; Cassava; Amylose; Manihot esculenta.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/966361
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Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice BABT
Yang,Liu; Sun,Yong-Hai; Liu,Yang; Mao,Qian; You,Li-Xin; Hou,Ju-Min; Ashraf,Muhammad Aqeel.
ABSTRACT Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N) and stickiness (from 1.74 to 1.19N·s) significantly. However, the addition of AM and AP enhanced the hardness (27.63N) and stickiness (1.71N·s).Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amylose; Amylopectin; Leached; Morphological properties; Textural properties.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000200500
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Genetic studies on gel consistency of rice (Oryza sativa L.) International Rice Research Institute
Tang, Shengxiang.
109 l. : ill. Thesis (Ph.D.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice; Plant genetics; Gelation; Amylose.
Ano: 1989 URL: http://hdl.handle.net/123456789/1100
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Genetic variability among sorghum accessions for seed starch and stalk total sugar content Scientia Agricola
Gerrano,Abe Shegro; Labuschagne,Maryke Tine; van Biljon,Angeline; Shargie,Nemera Geleta.
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 to determine the genetic variation for total starch in the seed, its components and total sugar in the stalks of the sorghum accessions from Ethiopia and South Africa. Samples of 22 sorghum accessions were evaluated. Significant variations were observed in total starch (31.01 to 64.88 %), amylose (14.05 to 18.91 %), the amylose/amylopectin ratio (0.31 to 0.73) and total stalk sugar content (9.36 to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amylopectin; Amylose; Biochemical; Protein.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000600005
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Hardinath 1, an early-maturing rice genotype released in Nepal International Rice Research Institute
Yadaw, R. B.; Chaudhary, B.; Adhikari, N. P.; Akhtar, T..
p.15-16
Palavras-chave: Amylose; Crop quality; Crop yield; Disease resistance; Earliness; Milling quality; Varieties; Magnaporthe grisea; Xanthomonas oryzae pv. oryzae; Nepal.
Ano: 2005 URL: http://hdl.handle.net/123456789/1144
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In vitro starch digestibility of milled rice with different amylose content. Repositório Alice
TEIXEIRA, O. R.; BATISTA, C. de S.; AIRES, N. G. M.; COLUSSI, R.; VANIER, N. L.; BASSINELLO, P. Z..
The research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Arroz; Oryza Sativa; Cultura In Vitro; Amido; Hidrolise; Amilose; Rice; Amylose; In vitro digestibility.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118853
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Produtividade e qualidade de grãos de arroz irrigado no Piauí. Repositório Alice
PEREIRA, J. A.; RANGEL, P. H. N..
Com este trabalho objetivou-se identificar e selecionar linhagens de ciclo precoce a semi precoce (100 a 120 dias), com elevado potencial de rendimento e qualidade superior de graos, para incorporacao aos sistemas produtivos do arroz irrigado no Estado do Piauí.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Piaui; Amilose; Gelatinização; Grão; Oryza Sativa; Qualidade; Rendimento; Temperatura; Arroz Irrigado; Rice; Amylose; Gelatinization temperature; Yields.
Ano: 2001 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/193087
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Starch molecular fractionation of bread wheat varieties Agriscientia (Córdoba)
Corcuera,V.; Salmoral,E. M.; Salerno,J. C.; Krisman,C. R..
The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05) were found among these varieties,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat; Amylopectin; Amylose; Starch fractionation.
Ano: 2007 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002
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The effect of temperature on the performance and stability of some grain quality component of rice (Oryza sativa L.) International Rice Research Institute
Cruz, Normita M. de la.
90 l. : ill. Thesis (M.S.) -- Gregorio Araneta University Foundation
Tipo: Thesis Palavras-chave: Rice; Temperature; Amylose; Gelatinization; Endosperm; Rice quality.
Ano: 1987 URL: http://hdl.handle.net/123456789/1333
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การวิเคราะห์ลักษณะทางกายภาพและคุณภาพทางเคมีบางประการของเมล็ดข้าวพื้นเมืองภาคตะวันออกเฉียงเหนือของประเทศไทย Thai Agricultural
Praweena Maneerattanarungroj; Mallika Chantarangsee; Pitakpong Maneerattanarungroj.
Aim of this research was to investigate physical characters and some chemical characters of northeast local rice grain of Thailand. Physical characters were studied in term of weight, width and size of seed and dehusked seed including elongation rate and water absorption rate of 15 rice cultivars (cv.). Chemical test were checked by protein content, amylose content, lipid content, carbohydrate content, vitamin B1, vitamin B2, vitamin B3 and vitamin B6 content. The result showed that the longest seed of 15 cv. was Jowluang, 10.82 and 7.81 mm. in seed and dehusked seed, respectively. In contrast, cv. Kowjowhangmuyai (GS no: 554) showed the shortest seed and dehusked seed was 7.68 and 5.29 mm, respectively. The largest seed and dehusked seed were found in...
Tipo: PhysicalObject Palavras-chave: Local rice; Protein; Amylose; Lipid; Carbohydrate; Vitamin B; ข้าวพื้นเมือง; โปรตีน; อะมิโลส; ไขมัน; แป้ง; วิตามิน บี; ภาคตะวันออกเฉียงเหนือ.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5392
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ชุดตรวจสอบการปลอมปนข้าวหอมมะลิ Thai Agricultural
Janya Saengkiew; Kongsak Srikaew.
Amylose is one of the indicators to examine the purity of Hom Mali Rice. This research developed the test kit for determination of contaminated Hom Mali Rice. The test kit is based on the blue iodine’s color which is changed in according to amylose content. It was found that the suitable test kit composed of the steps for sample preparation which included preparing milled-white rice before they were subject to lipid removal by washing with ether. Iodine solution was used to develop the color for the prepared samples. The colors of the samples were compared with the established color bands and the levels of contaminations could be judged. The test kit has been evaluated and it was found to be effective.
Tipo: Collection Palavras-chave: Hom mali rice; Test kit; Amylose; Contamination; Indicators; ข้าวหอมมะลิ; ชุดตรวจสอบการปลอมปน; ปริมาณแอมิโลส; ดัชนีบ่งชี้; การทดสอบการใช้งาน; แถบสี.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5332
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水稻直鏈性澱粉突變體快速篩選法 Taiwan Agricultural Research Institute
鄭統隆; 林素月; 曾東海; 王強生; Toong-Long Jeng; Su-Yue Lin; Tong-Hai Tseng; Chang-Sheng Wang.
[[abstract]]本試驗使用台農 67 號(TNG67)經疊氮化鈉誘變所得的低(7%)、高(30%)直鏈性澱 粉含量的突變體,及直鏈性澱粉含量非純系之突變體SA0404 為材料,並以中直鏈性澱 粉含量(20%)之誘變親台農67 號為對照品種,建立單粒米及半粒米之直鏈性澱粉測定 方法,此方法節省人力。利用此方法不但可加速將突變體SA0404 純化為直鏈性澱粉純 系,且可應用於一穗內各穀粒間直鏈性澱粉含量變化之探討。本研究也確立同一米粒之 頂端與基部之直鏈性澱粉含量並無明顯差異,不含胚之頂端可以代替開發為半粒米測定 之代表,並建立半粒米之播種程序,更有助於追蹤並加速突變體之純化與篩選,及作為 直鏈性澱粉特性之世代追蹤及加速品系選拔純化之相關研究用。
Palavras-chave: 水稻 直鏈性澱粉 突變體 Rice; Amylose; Mutant [[classification]]3.
Ano: 2005
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