Nutrient Levels
Mostrando 1-12 de 767 artigos, teses e dissertações.
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1. Phonolite associated with organic compound and potassium solubilizing bacteria in tomato cultivation
ABSTRACT The use of rock dust in Brazil has been studied and encouraged to reduce the Brazilian dependence on the foreign market for chemical fertilizers and as an alternative to organic agriculture. The objective of this research was to evaluate the effects of using phonolite rock powder and organic compound, associated with inoculation with the potassium s
Revista Ceres. Publicado em: 2023
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2. Nutritional diagnosis of ‘Montenegrina’ mandarin orchards at the southern Brazil
ABSTRACT The correct nutrition of orchards from fertilizer management directly influences fruit yield. Therefore, the objective was to evaluate the nutritional status of orchards of the ‘Montenegrina’ mandarin (Citrus deliciosa Tenore) grafted on Poncirus trifoliata Raf. in southern Brazil. The study included analyzes of soil and leaf tissue from 58 comm
Revista Ceres. Publicado em: 2023
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3. Biochar and swine wastewater: Effects on soil fertility of different textures and corn nutrition
ABSTRACT The use of organic waste in agriculture has stimulated the search for technologies that reduce environmental pollution. Among the residues are the biochar and swine wastewater (SW), which incorrectly disposed cause negative impacts, however, when combined, they can enhance agricultural production, due to the synergism between both. In this sense, th
Revista Ceres. Publicado em: 2022
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4. Hydroponic cultivation of coriander intercropped with rocket subjected to saline and thermal stresses in the root-zone
ABSTRACT An experiment was carried out in a randomized blocks design, aiming at evaluation of the cultivation of coriander intercropped with rocket subjected to saline and thermal stresses in the root-zone. Six treatments were evaluated, as follows: four treatments consisted of the combinations of two levels of electrical conductivity of water (ECw 0.3 and 6
Revista Ceres. Publicado em: 2022
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5. Better Adequacy of Food Intake According to Dietary Recommendations of National Cholesterol Education Program in Vegetarian Compared to Omnivorous Men
Abstract Background The lower frequency of cardiovascular (CV) risk factors observed in vegetarians compared to omnivores may be due to more appropriate nutrient intake according to recommendations for the prevention of cardiovascular diseases. Objective To compare the dietary adequacy according to the recommendations of the National Cholesterol Educatio
International Journal of Cardiovascular Sciences. Publicado em: 2022
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6. Association between Deep Subcutaneous Adipose Tissue Estimated by DAAT Index and Dietary Intake in Patients with Acute Coronary Syndrome
Abstract Background: Abdominal obesity has been associated with cardiovascular disease and may be modulated by dietary intake. The deep abdominal subcutaneous adipose tissue (dSAT) is a body fat compartment that can be estimated by using mathematical formulas. Objectives: To evaluate the association between dSAT estimated by the Deep-Abdominal-Adipose-Tiss
International Journal of Cardiovascular Sciences. Publicado em: 2022
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7. Silicon in wheat crop under water limitation and seed tolerance to water stress during germination
ABSTRACT Water stress during wheat seed germination and seedling establishment for affect the percentage and speed of germination. Silicon (Si) is related to plant tolerance to different types of stress, then the application of this nutrient in the mother plant during seed production could contribute to the improvement of the seed quality and, consequently,
Rev. Ceres. Publicado em: 2021-08
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8. Broccoli in succession to pearl millet: nutrient cycling, production and soil chemical attributes
ABSTRACT For its production, broccoli requires large quantities of nutrients in relatively short periods. As a conservation technique, the no-tillage planting of broccoli over the pearl millet straw in succession may interfere with the dynamics of nutrient release, inflorescence production and the chemical attributes of the soil. The objectives of this work
Rev. Ceres. Publicado em: 2021-06
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9. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Abstract Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nu
Food Sci. Technol. Publicado em: 2021-06
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10. Biomass production of the aquatic macrophyte Ceratopteris pteridoides (Hook.) Hieron (Pteridaceae) in nutrient addition treatments
ABSTRACT Aquatic macrophytes are a key group in flooded areas due to their high primary productivity, and several species present in the Amazonian floodplains have potential for human food use. This study evaluated biomass production and nutrient levels in fronds of Ceratopteris pteridoides (Pteridaceae), under the following nutritional treatments: (T1) arte
Acta Bot. Bras.. Publicado em: 2021-03
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11. HYDROPONIC CULTIVATION OF CORIANDER USING FRESH AND BRACKISH WATERS WITH DIFFERENT TEMPERATURES OF THE NUTRIENT SOLUTION
ABSTRACT A large number of studies on salinity in hydroponic systems have been carried out, but few of them have evaluated the interaction between salinity and nutrient solution temperatures. Two experiments were carried out in a randomized block design from January to February (Experiment I) and June to July 2018 (Experiment II). Experiment I consisted of t
Eng. Agríc.. Publicado em: 2020-12
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12. Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner
Food Sci. Technol. Publicado em: 2020-06