Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BJM (1) Ciência Rural (1) Autor Bernardes Filho,Rubens (2) Assis,Odilio Benedito Garrido (1) Colnago,Luiz Alberto (1) Cordeiro,Cecília de Souza (1) Forato,Lucimara Aparecida (1) Jorge,Lúcio André de Castro (1) Nassu,Renata Tieko (1) Osiro,Denise (1) Mais... Palavra-chave Atomic force microscopy (AFM) (1) Bacteria visualization (1) Cell dimensions (1) Escherichia coli (1) Packaging (1) Plasticizers (1) Stability (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Measuring bacterial cells size with AFM BJM Osiro,Denise; Bernardes Filho,Rubens; Assis,Odilio Benedito Garrido; Jorge,Lúcio André de Castro; Colnago,Luiz Alberto. Atomic Force Microscopy (AFM) can be used to obtain high-resolution topographical images of bacteria revealing surface details and cell integrity. During scanning however, the interactions between the AFM probe and the membrane results in distortion of the images. Such distortions or artifacts are the result of geometrical effects related to bacterial cell height, specimen curvature and the AFM probe geometry. The most common artifact in imaging is surface broadening, what can lead to errors in bacterial sizing. Several methods of correction have been proposed to compensate for these artifacts and in this study we describe a simple geometric model for the interaction between the tip (a pyramidal shaped AFM probe) and the bacterium (Escherichia coli JM-109... Tipo: Info:eu-repo/semantics/article Palavras-chave: Atomic force microscopy (AFM); Escherichia coli; Cell dimensions; Bacteria visualization. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100040 Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat Ciência Rural Cordeiro,Cecília de Souza; Forato,Lucimara Aparecida; Bernardes Filho,Rubens; Nassu,Renata Tieko. ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Packaging; Plasticizers; Stability. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000753 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco