Results 81 to 90 of about 13,607 (260)

IAPAR 80 – Common bean

Crop Breeding and Applied Biotechnology, 2001
IAPAR 80 is a common bean cultivar developed by the Agronomic Institute of Paraná State (IAPAR), released for sowing in all areas of the state of Paraná.
Vania Moda-Cirino, Lourenço Oliari, Marco Antônio Lollato, Nelson da Silva Fonseca Júnior   +3 more
doaj  

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

‘BRS Requinte’: new common bean Carioca cultivar with delayed grain darkness

Crop Breeding and Applied Biotechnology, 2004
BRS Requinte was derived from the cross Carioca MG//POT 94/AN 910523 by Embrapa Rice and Beans. It was released in 2003 for dry and winter season cultivation in the States of Goias/Distrito Federal, Mato Grosso, Mato Grosso do Sul and Minas Gerais, for ...
Luís Cláudio de Faria, Joaquim Geraldo Cáprio da Costa, Carlos Agustín Rava, Maria José Del Peloso, Leonardo Cunha Melo, Geraldo Estevam de Souza Carneiro, Dino Magalhães Soares, José Luiz Cabrera Díaz, Angela de Fátima Barbosa Abreu, Josias Correa de Faria, Aloísio Sartorato, Heloisa Torres da Silva, Priscilla Zaczuck Bassinello, Francisco José Pfeilsticker Zimmermann   +13 more
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Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

IAPAR 81 – Common bean

Crop Breeding and Applied Biotechnology, 2001
IAPAR 81 is a common bean cultivar developed by the Agronomic Institute of Parand State ( IAPAR). It belongs to the carioca commercial group and has yield potential similar to that of the Carioca cultivar, broad adaptation and erect stem for direct ...
Vania Moda-Cirino, Lourenço Oliari, Marco Antônio Lollato, Nelson da Silva Fonseca Júnior   +3 more
doaj   +2 more sources

‘BRS Vereda’: new common bean cultivar of the “Rosinha” commercial grain type

Crop Breeding and Applied Biotechnology, 2004
This cultivar originated from a multiple cross performed at Embrapa Rice and Beans. After undergoing the bulk method in F, and F; and modified SSD in Fy and Fs, line LM 93203304 was selected for its remarkable grain yield and erect plant type.
Luis Cláudio de Faria, Maria José Del Peloso, Joaquim Geraldo Cáprio da Costa, Carlos Agustin Rava, Geraldo Estevam de Souza Carneiro, Dino Magalhães Soares, José Luis Cabrera Díaz, Heloisa Torres da Silva, Aloisio Sartorato, Josias Correa de Faria, Francisco José Pfeilsticker Zimmermann   +10 more
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Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

‘BRSMG Talismã’: common bean cultivar with Carioca grain type

Crop Breeding and Applied Biotechnology, 2004
‘BRSMG Talismã’ is originated from a recurrent selection program based on a population performed in 1990. This work led to the selection of line CII-102, released under the trade mark ‘BRSMG Talismã’ in 2002 in the State of Minas Gerais and registered in
Ângela de Fátima Barbosa Abreu, Magno Antônio Patto Ramalho, José Eustáquio de Souza Carneiro, Flávia Maria Avelar Gonçalves, João Bosco dos Santos, Maria José Del Peloso, Luís Cláudio de Faria, Geraldo Estevam de Souza Carneiro, Israel Alexandre Pereira Filho   +8 more
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