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| Registros recuperados: 28 | |
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| LEITAO,LOUIS; MAORET,JEAN-JOSÉ; BIOLLEY,JEAN-PHILIPPE. |
| We quantified the ozone impact on levels of Zea mays L. cv. Chambord mRNAs encoding C4-phosphoenolpyruvate carboxylase (C4-PEPc), ribulose-l,5-bisphosphate carboxylase/oxygenase small and large subunits (Rubisco-SSU and Rubisco-LSU, respectively) and Rubisco activase (RCA) using real-time RT-PCR. Foliar pigment content, PEPc and Rubisco protein amounts were simultaneously determined. Two experiments were performed to study the ozone response of the 5th and the 10th leaf. For each experiment, three ozone concentrations were tested in open-top chambers: non-filtered air (NF, control) and non-filtered air containing 40 (+40) and 80 nL L-1 (+80) ozone. Regarding the 5th leaf, +40 atmosphere induced a loss in pigmentation, PEPc and Rubisco activase mRNAs.... |
| Tipo: Journal article |
Palavras-chave: Carboxylase; Maize; MRNA; Ozone; Rubisco activase. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602007000200005 |
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| Gonçalves,Alex Augusto. |
| In recent years, increasing attention has been focused on the safety of foods, and in particular on the intervention methods to reduce and eliminate human pathogens from fresh product, especially fresh seafood. Traditional technology utilizes water with or without a sanitizing agent to wash fresh seafood. Chlorine is the most widely used sanitizing agent available for fresh product, but it has a limited effect in killing bacteria on seafood surfaces. An alternative treatment is being sought to improve food safety. Many research and industrial trials are underway to validate the use of ozone in the food industry. This article intends to show a clean technology to be applied in seafood industry and to show that many studies must be done to demonstrate the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Clean technology; Ozone; Seafood. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600025 |
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| Daud,Fernanda Vasquez; Ueda,Suely Mitoi Ykko; Navarini,Alessandra; Mímica,Lycia Mara Jenné. |
| The ozone is effective against most microorganisms due to its high oxidant power. Low concentrations and short-term contact are sufficient to inactivate bacteria, mold, yeast, parasites, seaweeds, protozoa and fungi. Microsporum canis is an important agent of dermatophitosis in human and animal. The aim of the current study was to assess the efficacy of ozonized oil over Microsporum canis in rabbits. Eighteen male New Zealand white rabbits, weight ranging from 2 to 3.2 kg were depilated in the cranial dorso-lateral and right caudal, and cranial and left caudal regions. The regions were inoculated with Microsporum canis, excepting the right caudal region, and were denominated TM, O, OM and M, respectively. After seven days, the treatment of lesions in TM... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fungi; Microsporum; Oils; Ozone; Rabbits. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100035 |
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| Ferreira,Wallas Felippe de Souza; Alencar,Ernandes Rodrigues de; Alves,Hanna; Ribeiro,Jaqueline Lamounier; Silva,Caroline Rosa da. |
| ABSTRACT Ozonation has been proposed as an alternative for the post-harvest treatment of plant products. Therefore, the objective of this study was to evaluate the influence of the pH on the efficacy of ozonated water to control microorganisms and to determine the possible effects of ozone on the quality of stored strawberries. To evaluate the influence of pH on ozonated water in Portola variety strawberries, the strawberries were divided into six batches. Three batches were exposed to ozonated water and three batches were exposed to non-ozonized water with different pH levels and an immersion time of 5 min. The pH values used were 3.0, 6.5 and 8.7. After the ozonation, the fruits were stored in a cold chamber at 5 °C for 6 days, and analyses were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ozone; Microbiological quality; Qualitative changes. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000600692 |
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| Registros recuperados: 28 | |
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