Habitat Fragmentation, Native Insect Pollinators, and Feral Honey Bees in Argentine 'Chaco Serrano'

Autor: Aizen, Marcelo A., Feinsinger, Peter

Publikováno v: Ecological Applications, 1994 May 01. 4(2), 378-392.

Externí odkaz: https://www.jstor.org/stable/1941941

Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations

Autor: María Inés Isla, Florencia Cattaneo, María Inés Mercado, Graciela I. Ponessa, María Jorgelina Pérez, Iris Catiana Zampini, Ivana Fabiola Rodriguez

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50595021d43d4b6f0f09d902c62a5a7a
https://www.sciencedirect.com/science/article/pii/S0023643820308173

Ecuaciones alométricas de biomasa aérea para Prosopis nigra (Griseb.) Hieron. en bosques de Entre Ríos (Argentina)

Autor: Sione, Silvana María José, Ledesma, Silvia Gabriela, Rosenberger, Leandro Javier, Oszust, José Daniel, Andrade-Castañeda, Hernán J., Maciel, Gabriel Omar, Wilson, Marcelo German, Sasal, Maria Carolina

Publikováno v: Agronomía&Ambiente. Revista de la Facultad de Agronomía UBA 40 (1) : 63-76. (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA

En un escenario de cambio climático global dado por el aumento de las emisiones de gases de efecto invernadero, la estimación del carbono almacenado en los ecosistemas forestales es fundamental y requiere herramientas precisas de predicción de la

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7b5b6ec79577d86b0979b376b886aa9d
http://agronomiayambiente.agro.uba.ar/index.php/AyA/article/view/122

Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids

Autor: Ana Gabriela Torrelio Martos, Estela Patricia López

Publikováno v: Food Science and Technology, Issue: ahead, Published: 04 OCT 2018
Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)

The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Proso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9575eaa27570e440f0d189ac2d6d716a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005021101&lng=en&tlng=en

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