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Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models. The aim of this study was to estimate the genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses and to compare different selection... ... Repository: BDPA Publication year: 2017
The convenience of non-conventional methods for evaluation of the culinary quality of beans. The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the... ... Repository: BDPA Publication year: 2020
Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments. The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elit... ... Repository: BDPA Publication year: 2017
Levantamento de insetos-praga em lentilha (Lens culinaris Medik.) sob cultivo irrigado na região do Distrito Federal. Este trabalho tem por objetivo apresentar os resultados de uma pesquisa que identificou insetos-pragas na lentilha no Distrito Federal. Repository: BDPA Publication year: 2018
Obtenção de concentrado proteico de lentilha. Author(s): LIMA, J. R.; SILVA, C. M.; FELBERG, I.; GALDEANO, M. C.; AZEVEDO, T. de L. A demanda por novos ingredientes proteicos vegetais para atender ao crescente mercado de produtos plant-based surge como uma oportunidade para alavancar outros grãos e leguminosas além da soja. A lent... ... Repository: BDPA Publication year: 2023
Curso Receitas com araticum: sabor e aroma em equilíbrio perfeito. Repository: BDPA Publication year: 2009
Targeted chemical and sensory profiling to guide consumption of blood orange. The objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consump-tion. The phys... ... Repository: BDPA Publication year: 2020
Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.). The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed fro... ... Repository: BDPA Publication year: 2022
Plantas condimentares: cultivo e utilização. Author(s): PEREIRA, R. de C. A. Repository: BDPA Publication year: 2013
Grape pomace skins and the effects of its inclusion in the technological properties of muffins. Repository: BDPA Publication year: 2017

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