|
|
|
|
|
| TAVARES,Emanuele N; ANDRADE,Jacqueline C; De M. OLIVEIRA,Cícera Datiane; TINTINO,Saulo R; LIMA,Micheline A; COUTINHO,Henrique D.M. |
| Nowadays, it is widely known that resistant pathogenic strains are becoming one of the greatest health problems related to human sciences. It is also known that fatty acids can present antimicrobial activity. The corn and soy oils are rich in fatty acids. In this regard, this work aimed to evaluate antibacterial and modulatory activity of these two industrial fixed oils. Both tests were performed using the microdilution method to Minimum inhibitory concentration under 1024 mg/ml. The aminoglycosides activity was enhanced by combining corn oil using E. coli 27. One of the mechanisms that might explain the synergism toward the corn oil, in part, might be due to the hidrophobic nature of the saturated and unsaturated lipids present in the sample. The results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antibacterial activity; Corn oil; Modulation; Soy oil. |
| Ano: 2015 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-548X2015000100003 |
| |
|
|
| VIEIRA,Thais M. F. S.; REGITANO-DARCE,Marisa A. B.. |
| The effects of microwave heating on the oxidative stability of refined canola, corn and soybean oils were determined by absorptivity in the UV spectrum and by chemical analysis (peroxide and acid values). Samples were heated in a microwave oven (800 W, 2,450 MHz) for 0 to 36 min. Microwave heating produced oxidative degradation in the three oils. Absorptivity at 232 and 270 nm increased gradually with an increase in microwave exposure time (0-36 min) for canola, corn and soybean oils. Values of absorptivity at 232 nm increased from 4.812, 3.568 and 4.183 to 10.579, 12.874 and 15.950 after 36 min of heating canola, corn and soybean oil, respectively. The absorptivity at 232nm, due to the formation of conjugated dienes, was a good index for measuring the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Canola oil; Corn oil; Soybean oil; Microwave; Stability; UV/spectrophotometry; Oxidation. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000400015 |
| |
|
| |
|
|
| Harms,RH; Russell,GB; Bohnsack,CR; Merkel,WD. |
| Hy-Line W36 hens were fed diets containing zero or 6% corn oil (CO) from 26 to 38 wk of age. At 38 wk, the hens receiving the diet with 6% CO were divided into three groups. One group continued to receive the diet with 6% CO. The level of CO in the diet was reduced to zero or 3% in the other two groups. The hens previously fed the diet without CO continued to receive the control diet. Egg weight was significantly heavier when the diet contained 6% CO and was not significantly reduced when the level of CO was reduced to 3%. Egg weight from control hens was significantly lower than the EW from hens that had received CO in the diet until 38 wk but none thereafter. Hens fed the diet with CO consumed more energy than hens fed the control diet. However, when CO... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Commercial layer; Corn oil; Egg weight; Energy intake. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000300009 |
| |
|
| |
|
|
|
