| |
|
|
| Registros recuperados : 228 | |
| 166. |  | BLANCO, P.H.; PÉREZ DE VIDA, F.; ÁVILA, S.; LAVECCHIA, A.; MARCHESI, C.; GAGGERO, M.; MENDEZ, J. INIA ZAPATA: Nueva variedad de arroz de calidad americana. El País Agropecuario, 2000, v. 5, no. 65, p. 25-28.| Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
|    |
| 169. | | LAVECCHIA, A.; MENDEZ, J.; MARCHESI, C. Manejo de taipas ln: INIA Tacuarembó. Arroz: resultados experimentales zafra 1999-2000. Tacuarembó (Uruguay): INIA, 2000. cap. 9, p. 1-10 (INIA Serie Actividades de Difusión ; 233)| Biblioteca(s): INIA Tacuarembó. |
| |
| 173. | | BLANCO, P.H.; PÉREZ DE VIDA, F.; MENDEZ, J.; DEAMBROSI, E.; MÉNDEZ, R.; SALDAIN, N.E.; ROEL, A.; ÁVILA, S.; LAVECCHIA, A.; BONILLA, O.; CASTILLO, A.; CAPDEVIELLE, F.; BRANDA, A.; ZORRILLA DE SAN MARTÍN, G.; SARAVIA, H. Arroz: día de campo. Unidad Experimental Paso de la Laguna (UEPL). [Información presentada]. Treinta y Tres (Uruguay): INIA, 1999. 44 p.| Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
| |
| Registros recuperados : 228 | |
|
|
|
 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
|
Registro completo
|
|
Biblioteca (s) : |
INIA Las Brujas. |
|
Fecha actual : |
20/11/2015 |
|
Actualizado : |
26/09/2016 |
|
Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
|
Autor : |
LADO, J.; CUELLAR, F.; RODRIGO, M.J.; ZACARÍAS, L. |
|
Afiliación : |
JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO CUELLAR, IATA (Instituto de Agroquímica y Tecnología de Alimentos); MARÍA JESÚS RODRIGO, IATA (Instituto de Agroquímica y Tecnología de Alimentos); LORENZO ZACARÍAS, IATA (Instituto de Agroquímica y Tecnología de Alimentos). |
|
Título : |
Nutritional composition of mandarins. |
|
Fecha de publicación : |
2016 |
|
Fuente / Imprenta : |
In: Simmonds, M.S.J., Preedy, V.R. (Eds.), 2016, Nutritional Composition of Fruit Cultivars. Academic Press, 419-443.(Chap. 18). |
|
ISBN : |
9780124081178 |
|
DOI : |
10.1016/B978-0-12-408117-8.00018-0 |
|
Idioma : |
Inglés |
|
Contenido : |
ABSTRACT.
Mandarins are characterized, among the Citrus genus, by a large diversity of species and varieties. Genetic evidences indicate that mandarin is one of the ancestral Citrus species, originated from Asiatic regions, and also an ancient parental of orange. This genetic diversity originates the nutritional and nutraceutical properties of mandarin fruits to vary largely among the different species and varieties. Sugars, acids, carotenoids, polyphenols (flavonoids and phenolic acids), limonoids, and vitamins are the most relevant components in mandarin flesh that collectively determine the mandarin flavor as a whole. Mandarin fruits are particularly rich in β-cryptoxanthin, a xanthophyll with provitamin A activity and important health-related properties. Volatile compounds also exert a predominant effect on consumers' acceptance and therefore, represent a relevant quality trait in this crop. A comparison of the main nutritional constituents in fruits of the different mandarin species and varieties in the world is described and discussed.
Copyright © 2016 Elsevier Inc. All rights reserved. |
|
Palabras claves : |
CAROTENOIDS; FLAVONOIDS; LIMONOIDS; POLYPHENOLS; VITAMINS. |
|
Thesagro : |
CAROTENOIDES; CITRUS; MANDARINAS. |
|
Asunto categoría : |
-- |
|
Marc : |
LEADER 01888naa a2200277 a 4500
001 1053956
005 2016-09-26
008 2016 bl uuuu u00u1 u #d
020 $a9780124081178
024 7 $a10.1016/B978-0-12-408117-8.00018-0$2DOI
100 1 $aLADO, J.
245 $aNutritional composition of mandarins.
260 $c2016
520 $aABSTRACT. Mandarins are characterized, among the Citrus genus, by a large diversity of species and varieties. Genetic evidences indicate that mandarin is one of the ancestral Citrus species, originated from Asiatic regions, and also an ancient parental of orange. This genetic diversity originates the nutritional and nutraceutical properties of mandarin fruits to vary largely among the different species and varieties. Sugars, acids, carotenoids, polyphenols (flavonoids and phenolic acids), limonoids, and vitamins are the most relevant components in mandarin flesh that collectively determine the mandarin flavor as a whole. Mandarin fruits are particularly rich in β-cryptoxanthin, a xanthophyll with provitamin A activity and important health-related properties. Volatile compounds also exert a predominant effect on consumers' acceptance and therefore, represent a relevant quality trait in this crop. A comparison of the main nutritional constituents in fruits of the different mandarin species and varieties in the world is described and discussed. Copyright © 2016 Elsevier Inc. All rights reserved.
650 $aCAROTENOIDES
650 $aCITRUS
650 $aMANDARINAS
653 $aCAROTENOIDS
653 $aFLAVONOIDS
653 $aLIMONOIDS
653 $aPOLYPHENOLS
653 $aVITAMINS
700 1 $aCUELLAR, F.
700 1 $aRODRIGO, M.J.
700 1 $aZACARÍAS, L.
773 $tIn: Simmonds, M.S.J., Preedy, V.R. (Eds.), 2016, Nutritional Composition of Fruit Cultivars. Academic Press, 419-443.(Chap. 18).
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Las Brujas (LB) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
