The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

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منابع مشابه

Molecular analysis and validation of primitive races peach palm (Bactris gasipaes) by means of markers RAPD

Molecular markers were used to examine the genetic variability of eight landraces of peach palm (Bactris gasipaes var. gasipaes) and two wild populations (Bactris gasipaes var. chichagui), their relationships and genetic structures. Two hundred plants of these 8 races were used and 18 plants of the two wild populations, one from the Magdalena River, Colômbia, and the other from the Xingu River,...

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Feature selection of RAPD haplotypes for identifying Peach Palm (Bactris gasipaes) landraces using SVM

This present work presents a robust system for the feature reduction, using Deoxyribonucleic Acid (DNA) primer. This system reaches up to 100% classes identification based on Support Vector Machines (SVM). In particular, the biochemical parameterization has 89 Random Amplified polymorphic DNA (RADP) primers of Pejibaye Palm races, and it has been reduced to 10 RADP primers. The development of t...

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Differential regulation of laccase gene expression in Pleurotus sajor-caju.

Four laccase isozyme genes, Psc lac1, 2, 3 and 4 have been cloned from the edible mushroom, Pleurotus sajor-caju. The genes display a high degree of homology with other basidiomycete laccases (55-99%) at the amino acid level. Of the laccase genes isolated, Psc lac1 and 4 displayed the highest degree of similarity (85% at the amino acid level), while Psc lac3 showed the highest degree of diverge...

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Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in central Amazonia, Brazil.

The percent composition, soluble and insoluble food fibers, oil fatty acids and minerals were determined in the mesocarp of fruits of three peach palm (Bactris gasipaes Kunth) populations grown in Central Amazonia, Brazil. Amino acids were also determined in one of the populations. The mean protein levels ranged from 1.8 to 2.7%, lipid levels ranged from 3.5 to 11.1%, the nitrogen free fraction...

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ژورنال

عنوان ژورنال: Food Science and Technology (Campinas)

سال: 2014

ISSN: 1678-457X

DOI: 10.1590/fst.2014.0059