| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
18/07/2022 |
|
Data da última atualização: |
18/07/2022 |
|
Autoria: |
ANDRADE, P. P. de; NEPOMUCENO, A. L.; VIEIRA, M. L. C.; BARROSO, P. A. V.; TAPIAS, B. A.; COLLI, W.; PAIVA, E.; Paulo Paes de Andrade; Alexandre Lima Nepomuceno; Maria Lúcia Carneiro Vieira; Paulo Augusto Vianna Barroso; Bivanilda Almeida Tapias; Walter Colli; Edilson Paiva (Org.). |
|
Título: |
Milho geneticamente modificado: bases cientificas das normas de coexistencia entre cultivares. |
|
Ano de publicação: |
2009 |
|
Fonte/Imprenta: |
Brasilia, DF: Ministério da Ciencia e Tecnologia, 2009 |
|
Páginas: |
53p. |
|
Descrição Física: |
il. |
|
Idioma: |
Português |
|
Conteúdo: |
As modificacoes geneticas na agricultura e seguranca dos alimentos. Caracteristicas do milho. Coexistencia. Milho GM e producao de sementes nao GM. |
|
Palavras-Chave: |
Coexistencia entre planta; Interacao genotipo; Milho transgenico; Planta geneticamente modificada. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01141nam a2200325 a 4500
001 1023927
005 2022-07-18
008 2009 bl uuuu 00u1 u #d
100 1 $aANDRADE, P. P. de
245 $aMilho geneticamente modificado$bbases cientificas das normas de coexistencia entre cultivares.
260 $aBrasilia, DF: Ministério da Ciencia e Tecnologia$c2009
300 $a53p.$cil.
520 $aAs modificacoes geneticas na agricultura e seguranca dos alimentos. Caracteristicas do milho. Coexistencia. Milho GM e producao de sementes nao GM.
653 $aCoexistencia entre planta
653 $aInteracao genotipo
653 $aMilho transgenico
653 $aPlanta geneticamente modificada
700 1 $aNEPOMUCENO, A. L.
700 1 $aVIEIRA, M. L. C.
700 1 $aBARROSO, P. A. V.
700 1 $aTAPIAS, B. A.
700 1 $aCOLLI, W.
700 1 $aPAIVA, E.
700 1 $aPaulo Paes de Andrade
700 1 $aAlexandre Lima Nepomuceno
700 1 $aMaria Lúcia Carneiro Vieira
700 1 $aPaulo Augusto Vianna Barroso
700 1 $aBivanilda Almeida Tapias
700 1 $aWalter Colli
700 1 $aEdilson Paiva
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Biblioteca Rui Tendinha (BRT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
|
|
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
08/06/2015 |
|
Data da última atualização: |
16/12/2015 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
SOBREIRA, F. M.; OLIVEIRA, A. C. B. de.; PEREIRA, A. A.; SOBREIRA, M. F. C.; SAKYIAMA, N. S. |
|
Afiliação: |
Fabrício Moreira Sobreira, Incaper; Antonio Carlos Baião de Oliveira; Antonio Alves Pereira; Milene Francisca Coelho Sobreira; Ney Sussumu Sakyiama. |
|
Título: |
Sensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis |
|
Ano de publicação: |
2015 |
|
Fonte/Imprenta: |
Australian Journal of Crop Science, v. 9, n. 6, p. 486-493, june 2015. |
|
Idioma: |
Inglês |
|
Conteúdo: |
This work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances. MenosThis work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respe... Mostrar Tudo |
|
Palavras-Chave: |
Café Arábica. |
|
Thesaurus NAL: |
Bourbon; Cup quality; Flavor; Genetic resources; Specialty coffee. |
|
Categoria do assunto: |
G Melhoramento Genético |
|
URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/775/1/Sensoryqualityof-arabica-coffee-Coffea-arabica-genealogic-groups-using-the-sensogram-and.pdf
|
|
Marc: |
LEADER 02282naa a2200241 a 4500
001 1006625
005 2015-12-16
008 2015 bl uuuu u00u1 u #d
100 1 $aSOBREIRA, F. M.
245 $aSensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis$h[electronic resource]
260 $c2015
520 $aThis work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances.
650 $aBourbon
650 $aCup quality
650 $aFlavor
650 $aGenetic resources
650 $aSpecialty coffee
653 $aCafé Arábica
700 1 $aOLIVEIRA, A. C. B. de.
700 1 $aPEREIRA, A. A.
700 1 $aSOBREIRA, M. F. C.
700 1 $aSAKYIAMA, N. S.
773 $tAustralian Journal of Crop Science$gv. 9, n. 6, p. 486-493, june 2015.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Biblioteca Rui Tendinha (BRT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
