Retreat of catabolites of filaments,lodicules,and stigma cells in rice

The lodicules expand rapidly when the rice florets are opening, and the filaments elongate and the stigmas extend and bend. All these growing movements are caused by the cell elongation or expansion after water absorption. The lodicules, filaments, and stigma will wither after flowering, but the cause of the withering remains unknown. In some wild abortive male sterile lines, the closing of florets     

Effects of S3307 on the photosynthesis,the activity of SOD,and MDA content of rice flag leaf

Ｕｎｉｃｏｎａｚｏｌ，（Ｅ）＿１＿（４＿ｃｈｌｏｒｏｐｈｅｎｙｌ）＿４，４＿ｄｉｍｅｔｈｙｌ＿２（１，２，４＿ｔｒｉａｚｏｌ＿ｌ＿ｙｌ）＿１＿ｐｅｎｔｅｎ＿３＿０１，ｎａｍｅｄＳ３３０７，ｉｓａｎｅｗｐｌａｎｔｇｒｏｗｔｈｒｅｔａｒｄａｎｔｔｈａｔｃａｎｒｅｔａｒｄｔｈｅ ｇｒｏｗｔｈｏｆ ｐｌａｎｔｓ，ｍａｋｅ ｐｌａｎｔｄｗａｒｆ，ｐｒｏｍｏｔｅｒｏｏｔａｎｄｔｉｌｌｅｒｇｒｏｗｔｈ，ｄｅｌａｙｔｈｅｓｅｎｅｓｃｅｎｃｅｏｆｌｅａｖｅｓ，ａｎｄｉｎｃｒｅａｓｅｔｈｅｎｅｔｐｈｏｔｏ ｓｙｎｔｈｅ…     

Compound pollution of Cd, Pb, Cu, Zn, and As on lowland rice

Cd, Pb, Cu, Zn, and As are typical pollutants originated from Pb-Zn mine, smelting waste water discharge/irrigation and gas emission,and they were distributed widely in China. We studied the compound pollution of Cd, Pb,Cu, Zn, and As on rice.     

Report of the joint meeting of the Potato Section of EUCARPIA and the Section Breeding and varietal assessment of the EAPR, 3–7 July, 2000, Warsaw (Poland)

Report

Report of the joint meeting of the Potato Section of EUCARPIA and the Section Breeding and varietal assessment of the EAPR, 3–7 July, 2000, Warsaw (Poland)     

The effects of dark-broken by UV-B, UV-A, and blue light on fertility of PGMR Nongken 58s

PGMR(Photoperiod sensitive Genic Male-sterile Rice) Nongken 58s was discovered in 1973 by SHI Mingsong,     

Long-term frozen storage of wheat bread and dough – Effect of time,temperature and fibre on sensory quality,microstructure and state of water

The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough.     

Effect of Processing on Bioactive Compounds,Physicochemical and Rheological Characteristics of Juçara,Banana and Strawberry Smoothie

This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie. However, these anthocyanins, as well as perlagonidin-3-O-glucoside, have been reduced (p<0.05) after the pasteurization step. The pasteurization also affected the instrumental color of the smoothie, expressed by Hue angle (p<0.05). Regarding to the rheological behavior, the smoothie, in all processing steps, presented a non-Newtonian fluid behavior with pseudoplastic characteristics (n<1). After homogenization, the smoothie became more fluid and homogeneous. Thus, despite the negative impact of pasteurization on the smoothie’s color, the pasteurized product preserves the bioactive compounds such as flavonoids and phenolic acids that are of great importance to human health. Furthermore, the development of this product contributes to add value to the juçara agro-chain and Atlantic Forest preservation.     

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin,Folate, Vitamin B12, and Amino Acid Composition

Plant Foods for Human Nutrition - As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and...