Biofortification
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Agronomic biofortification with iodine in lettuce plants cultivated in floating hydroponic system
ABSTRACT Iodine is essential to human metabolism, being fundamental in the production of the thyroid hormones. The consumption of biofortified foods can contribute to the increase of its intake. The objective of this study was to increase the iodine concentration in lettuce, also evaluating its effects on plant growth and production. The experiment was condu
Revista Ceres. Publicado em: 2022
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2. SELECTION OF MESOAMERICAN COMMON BEAN LINES FOR FAST COOKING AND MINERAL BIOFORTIFICATION
RESUMO O desenvolvimento de linhagens de feijão com cozimento rápido e biofortificadas para minerais representa uma importante inovação nos programas de melhoramento. Os objetivos deste trabalho foram avaliar se linhagens elite de feijão Mesoamericano diferem para tempo de cozimento e concentração de minerais e selecionar linhagens com cozimento rápi
Revista Caatinga. Publicado em: 2022
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3. Root morphology and kinetics of Zn absorption by roots of common bean influenced by Zn status of the root environment
ABSTRACT Understanding the kinetics of Zn absorption by roots and its effect on morphology of this organ is relevant for improving crop management, but still poorly studied for common beans. Therefore, an experiment was conducted in a hydroponic system with five initial concentrations of Zn (CZnI): 0.0; 1.0; 4.0; 16.0 and 48.0 µmol L-1. The experiment was i
Rev. Ceres. Publicado em: 2021-08
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4. Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner
Food Sci. Technol. Publicado em: 2020-06
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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: 2020-03
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6. Selenium biofortification on garlic growth and other nutrients accumulation
RESUMO O selênio (Se) é elemento essencial para os seres humanos e é considerado anticancerígeno. Alho pode acumular Se, sendo, por isso, uma opção para a suplementação de Se na dieta humana. Assim, o objetivo deste trabalho foi estudar a captação e acúmulo de selênio durante o crescimento do alho e avaliar os efeitos da fortificação de Se. Qua
Hortic. Bras.. Publicado em: 07/11/2019
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7. Foliar application of zinc in the agronomic biofortification of arugula
Abstract Zinc deficiency affects one third of the population and a possible solution is the agronomic biofortification of vegetables. Due to the increased consumption of arugula, this vegetable has good potential of use; however, there are few researches on the subject. The objective of this study was to evaluate the effect of foliar zinc applications, at di
Food Sci. Technol. Publicado em: 04/11/2019
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8. 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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9. Agronomic biofortification of common bean grain with zinc
Resumo: O objetivo deste trabalho foi avaliar os efeitos da aplicação parcelada e combinada de zinco foliar (ZnF) + Zn no solo (ZnS) sobre o teor de Zn dos grãos (TZnG) do feijão-comum (Phaseolus vulgaris). Dois experimentos foram realizados em casa de vegetação durante dois períodos. No primeiro experimento, duas cultivares de feijão-comum receberam
Pesq. agropec. bras.. Publicado em: 23/09/2019
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10. Genetic parameters and combined selection for phosphorus, phytate, iron, and zinc in Mesoamerican common bean lines
RESUMO O desenvolvimento de cultivares de feijão com concentração de minerais e de fitatos que atendam aos diferentes requerimentos nutricionais dos consumidores é uma nova estratégia dos programas de melhoramento. Os objetivos desse trabalho foram obter estimativas de parâmetros genéticos para a concentração de fósforo, fitatos, ferro e zinco em u
Ciênc. agrotec.. Publicado em: 03/06/2019
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11. Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner
Food Sci. Technol. Publicado em: 09/05/2019
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12. Nutritional and health benefits of legumes and their distinctive genomic properties
Abstract Legumes are indispensable for human diet in respect to their valuable and nutritive bioactive molecules. Legumes and derivative foodstuffs are rich in fiber, proteins, vitamins and some valuable phytochemicals, which exhibit important biological activities. Due to their remarkable molecular content, they are receiving great attention by researchers
Food Sci. Technol. Publicado em: 07/01/2019