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| Registros recuperados : 2,953 | |
| 1. |  | DEAMBROSI, E. 10 años de la Unidad de Producción Arroz-Ganadería In: DEAMBROSI, E.; MONTOSSI, F.; SARAVIA, H.; BLANCO, P.H.; AYALA, W. (Eds.). 10 años de la Unidad de Producción Arroz-Ganadería. Montevideo (Uruguay): INIA, 2009. p. 9-12 (INIA Serie Técnica ; 180)| Biblioteca(s): INIA Las Brujas; INIA Tacuarembó; INIA Treinta y Tres. |
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| 6. | | SLATON, N.A.; WILSON, C.E., JR.; WINDHAM, T.E.; KOEN, W.B. 1998 rice research verification program. ln: Norman, R.J.; Johnston, T.H., (eds.). B.R. Wells rice research studies 1998. Fayetteville, Arkansas (USA): Arkansas Agricultural Experiment Station, 1999. p. 304-309 (AAES Research Series ; 468)| Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
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| 14. | | CARLOMAGNO, M.; MATHO, C.; CANTOU, G.; SANBORN, J.R.; LAST, J.A.; HAMMOCK, B.D.; ROEL, A.; GONZÁLEZ, D.; GONZÁLEZ-SAPIENZA, G. A clomazone immunoassay to study the environmental fate of the herbicide in rice (Oryza sativa) agriculture. Journal of Agricultural and Food Chemistry, 2010, v. 58, no.7, p. 4367-4371. Article history: received for review December 7, 2009. Revised manuscript received March 8, 2010. Accepted March 10, 2010. Published on Web 03/19/2010.| Biblioteca(s): INIA Treinta y Tres. |
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| Registros recuperados : 2,953 | |
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 | Acceso al texto completo restringido a Biblioteca INIA Treinta y Tres. Por información adicional contacte bibliott@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Treinta y Tres. |
|
Fecha actual : |
12/09/2014 |
|
Actualizado : |
08/10/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
B - 2 |
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Autor : |
FITZGERALD, M.A.; BERGMAN, C.J.; RESURRECCION, A.P.; MOLLER, J.; JIMENEZ, R.; REINKE, R.F.; MARTIN, M.; BLANCO, P.; MOLINA, F.; CHEN, M.-H.; KURI, V.; ROMERO, M.V.; HABIBI, F.; UMEMOTO, T.; JONGDEE, S.; GRATEROL, E.; REDDY, K.R.; BASSINELLO, P.Z.; SIVAKAMI, R.; RANI, N.S.; DAS, S.; WANG, Y.J.; INDRASARI, S.D.; RAMLI, A.; AHMAD, R.; DIPTI, S.S.; XIE, L.; LANG, N.T.; SINGH, P.; PORO, D.C.; TAVASOLI, F.; MESTRES, C. |
|
Afiliación : |
BLANCO BARRAL, PEDRO HORACIO, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; MOLINA CASELLA, FEDERICO, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
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Título : |
Addressing the dilemmas of measuring amylose in rice. |
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Fecha de publicación : |
2009 |
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Fuente / Imprenta : |
Cereal Chemistry, 2009, v. 86, no. 5, p. 492-498. |
|
ISSN : |
0009-0352 |
|
DOI : |
10.1094/CCHEM-86-5-0492 |
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Idioma : |
Inglés |
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Contenido : |
Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified by absorbance of the amylose-iodine complex. The International Network for Quality Rice (INQR) conducted a survey to determine ways that amylose is measured, reproducibility between laboratories, and sources of variation. Each laboratory measured the amylose content of a set of 17 cultivars of rice. The study shows that five different versions of the iodine binding method are in use. The data show that repeatability was high within laboratories but reproducibility between laboratories was low. The major sources of variability were the way the standard curve was constructed and the iodine binding capacity of the potato amylose used to produce the standard. Reproducibility is much lower between laboratories using a standard curve of potato amylose alone compared with those using calibrated rice cultivars. This study highlights the need to standardize the way amylose is measured, and presents research avenues for doing so. |
|
Thesagro : |
AMILOSA; ARROZ; CALIDAD CULINARIA. |
|
Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
|
Marc : |
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022 $a0009-0352
024 7 $a10.1094/CCHEM-86-5-0492$2DOI
100 1 $aFITZGERALD, M.A.
245 $aAddressing the dilemmas of measuring amylose in rice.$h[electronic resource]
260 $c2009
520 $aAmylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified by absorbance of the amylose-iodine complex. The International Network for Quality Rice (INQR) conducted a survey to determine ways that amylose is measured, reproducibility between laboratories, and sources of variation. Each laboratory measured the amylose content of a set of 17 cultivars of rice. The study shows that five different versions of the iodine binding method are in use. The data show that repeatability was high within laboratories but reproducibility between laboratories was low. The major sources of variability were the way the standard curve was constructed and the iodine binding capacity of the potato amylose used to produce the standard. Reproducibility is much lower between laboratories using a standard curve of potato amylose alone compared with those using calibrated rice cultivars. This study highlights the need to standardize the way amylose is measured, and presents research avenues for doing so.
650 $aAMILOSA
650 $aARROZ
650 $aCALIDAD CULINARIA
700 1 $aBERGMAN, C.J.
700 1 $aRESURRECCION, A.P.
700 1 $aMOLLER, J.
700 1 $aJIMENEZ, R.
700 1 $aREINKE, R.F.
700 1 $aMARTIN, M.
700 1 $aBLANCO, P.
700 1 $aMOLINA, F.
700 1 $aCHEN, M.-H.
700 1 $aKURI, V.
700 1 $aROMERO, M.V.
700 1 $aHABIBI, F.
700 1 $aUMEMOTO, T.
700 1 $aJONGDEE, S.
700 1 $aGRATEROL, E.
700 1 $aREDDY, K.R.
700 1 $aBASSINELLO, P.Z.
700 1 $aSIVAKAMI, R.
700 1 $aRANI, N.S.
700 1 $aDAS, S.
700 1 $aWANG, Y.J.
700 1 $aINDRASARI, S.D.
700 1 $aRAMLI, A.
700 1 $aAHMAD, R.
700 1 $aDIPTI, S.S.
700 1 $aXIE, L.
700 1 $aLANG, N.T.
700 1 $aSINGH, P.
700 1 $aPORO, D.C.
700 1 $aTAVASOLI, F.
700 1 $aMESTRES, C.
773 $tCereal Chemistry, 2009$gv. 86, no. 5, p. 492-498.
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