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Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses BJM
Buriti,Flávia C. A.; Komatsu,Tiemy R.; Saad,Susana M.I..
Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Passiflora edulis; Psidium guajava; Mousse; Refrigeration; Freezing.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200025
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Anatomical connections of the periaqueductal gray: specific neural substrates for different kinds of fear BJMBR
Vianna,D.M.L.; Brandão,M.L..
The periaqueductal gray (PAG) has been traditionally considered to be an exit relay for defensive responses. Functional mapping of its subdivisions has advanced our knowledge of this structure, but synthesis remains difficult mainly because results from lesion and stimulation studies have not correlated perfectly. After using a strategy that combined both techniques and a reevaluation of the available literature on PAG function and connections, we propose here that freezing could be mediated by different PAG subdivisions depending on the presence of immediate danger or exposure to related signaling cues. These subdivisions are separate functional entities with distinct descending and ascending connections that are likely to play a role in different...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Periaqueductal gray; Defense reaction; Fear; Escape; Freezing; Periaqueductal gray columns.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2003000500002
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Comparison between different dilution rates on canine semen freezing using Tris-buffer with the addition of egg-yolk and glycerol Arq. Bras. Med. Vet. Zootec.
Silva,A.R.; Cardoso,R.C.S.; Silva,L.D.M..
Standardized sperm concentration and volume:volume extension were compared as dilution rates for canine semen freezing. Six proven stud dogs were submitted to two seminal collections by manual stimulation. Semen was evaluated and extended in tris plus egg-yolk and glycerol according to two different dilution rates. The first one was based on a standardized sperm concentration of 200x10(6) spermatozoa/ml and the second was a volume:volume extension at a proportion of one part semen to one part extender. Semen was frozen, stored in liquid nitrogen and thawed after one week. Sperm motility and vigor were appraised after each stage of the process and at 15 and 30min post-thawing. Sperm morphology was analyzed after collection and thawing. No differences were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dog; Semen; Extender; Freezing; Dilution.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352005000600010
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Comparison of five extenders for canine semen freezing Braz. J. Vet. Res. Anim. Sci.
SANTOS,Silvia Edelweiss Crusco dos; VANNUCCHI,Camila Infantosi; SATZINGER,Sandra; ASSUMPÇÃO,Mayra Elena Ortiz D’Avila; VISINTIN,José Antonio.
Semen was collected from six stud dogs to compare five extenders in the semen freezing process. Each ejaculate was divided in five parts and added to tris-fructose-citric acid, glicine, lactose, skim milk and tris-fructose-citrate extenders. The semen was diluted at 37°C in extenders without glycerol, in the ratio 1:1 and cooled for 60 minutes to reach a 5°C temperature. Then, extenders with glycerol in the ratio of 2:1 were added to give the final prefreezing concentration of 4% of glycerol. The diluted semen with the cryoprotectant was maintained for a further 60 minutes in refrigeration to equilibrate the spermatozoa in the glycerol and packaged in 0.5 ml plastic straws. The straws were maintained for 30 minutes in vapor, plunged and stored in liquid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Diluents; Freezing; Semen; Dogs.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-95961999000500004
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Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments ArchiMer
Giacomazzi, Sophie; Leroi, Francoise; Joffraud, Jean-jacques.
Aims: To compare three bacterial DNA extraction procedures on cold-smoked salmon (CSS) and assess the impact on their efficiency of two physical treatments of the food matrix, ionizing irradiation and freezing. Methods and Results: As molecular methods for bacterial detection have become an important analytical tool, we compared bacterial DNA extraction procedures on CSS. Working with frozen and irradiated CSS, we obtained negative responses from samples known to be highly contaminated. Thus, we decided to study the impact of these two physical treatments on bacterial DNA extraction procedures. The efficiency of bacterial DNA extraction directly from the fish matrix suspension was measured by an rpoB PCR-based reaction. The results demonstrated that the...
Tipo: Text Palavras-chave: RpoB gene; PCR; Ionizing irradiation; Freezing; DNA extraction; Cold smoked salmon.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-1106.pdf
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Conservação de espermatozóides bovinos por liofilização (freeze-drying). Infoteca-e
MARTINS, C. F.; DODE, M. N.; GUIMARÃES JÚNIOR, R.; BÁO, S. N.; SERENO, J. R. B.; RUMPF, R..
2008
Tipo: Documentos (INFOTECA-E) Palavras-chave: Bovino; Reprodução animal; Espermatozóide; Congelamento; Bovinae; Animal reproduction; Spermatozoa; Freezing.
Ano: 2008 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/571917
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Energy consumption reduction strategy for freezing of packaged food products Ciênc. Tecnol. Aliment.
GONÇALVES,Maíra de Paula; SILVEIRA JUNIOR,Vivaldo.
Abstract In this work, a model of the process of freezing strawberries placed in boxes using forced air tunnel was studied. A strategy of operating condition modification in each stage of the process (pre-cooling, freezing step and sub-cooling) was applied, in a simulated process, regarding air temperature change. Time and energy consumption behaviors due to air temperature conditions in the tunnel were evaluated for each stage. Air temperature at different process stages affected both process times and system thermal demands. Operating conditions for each stage, which provided the best system global performance, were chosen, aiming energy consumption reduction without damaging product final quality, once each stage minimum requirements were taken into...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freezing; Energy economy; Forced convection; Packaged food products.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200341
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Essai de cryoconservation des spores et des gametophytes de deux laminariales : Laminaria Digitata et Undaria Pinnatifida ArchiMer
Noel, Lucile.
Tipo: Text Palavras-chave: Gametophyte; Spore; Freezing; Algaecultivation; Pheophyceae.
Ano: 1990 URL: http://archimer.ifremer.fr/doc/1990/rapport-1599.pdf
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Essais de cryoconservation d'algues unicellulaires d'intérêt aquacole. ArchiMer
Chevallier, Frédérik.
Cryopreservation tests were carried out for Platymonas "Batan" sp., P. suesica, Isochrysis aff galbana, Chlorella minutissima, Nannochloris occulata, Chaetoceros gracilis and C. "BA" sp. The focus of the protocol was based on the duration of incorporation and cryoprotector concentration (DMSO). Two methods were used to compare the effects of each freezing protocol for algae survival. The first method allows evaluating survival rate through orange acridine coloration and epifluorescence microscope readings. The second one requires culturing each sample and growth curbs are established through daily readings of algal solutions optical density. Freezing the samples was either done directly through liquid nitrogen freezing (-196°C) or through slow freezing,...
Tipo: Text Palavras-chave: Freezing; DMSO; Liquid nitrogen; Micro algae; Congélation; DMSO; Azote liquide; Micro algues.
Ano: 1991 URL: http://archimer.ifremer.fr/doc/1991/rapport-1747.pdf
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Evaluation of the cryosurgery for treatment of squamous cell carcinoma in cats Arq. Bras. Med. Vet. Zootec.
Prado,L.O.C.; Rossetto,V.J.V.; Carvalho,L.M.C.R.; Ferreira,A.P.; Matsubara,L.M.; Rodrigues,J.C.Z.; Brandão,C.V.S..
ABSTRACT The cryosurgery is a very useful therapy for the treatment of a variety of neoplastic and non-neoplastic processes. Nevertheless, it is still poorly described as an option for the treatment of specific cutaneous neoplasms, such as squamous cell carcinoma. The purpose of the present study was to analyze the clinical response of cryosurgery for the treatment of squamous cell carcinoma in cats. For this 13 squamous cell carcinoma lesions were selected in 11 cats, diagnosed through citopathological and/or histopathological examinations. The lesions were frozen using liquid nitrogen spray, and the evaluations were performed in the moment of freeze and approximately every 15 days until the wound was completely healed. The response of cryosurgery was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Epidermoid carcinoma; Freezing; Skin neoplasms.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000400877
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Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage Ciênc. Tecnol. Aliment.
SAVIO,Juliana; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; OLIVEIRA,Débora de; BARBOSA,Juliana; CANSIAN,Rogério Luis.
Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken; Freezing; Stability; Storage.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041
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Factors that alter the biochemical biomarkers of environmental contamination in Chironomus sancticaroli (Diptera, Chironomidae) Rev. Bras. entomol.
Rebechi-Baggio,Débora; Richardi,Vinicius S.; Vicentini,Maiara; Guiloski,Izonete C.; Assis,Helena C. Silva de; Navarro-Silva,Mário A..
ABSTRACT Changes in physiology of the nervous system and metabolism can be detected through the activity of acetylcholinesterase (AChE), alpha esterase (EST-a) and beta esterase (EST-ß) in chironomids exposed to pollutants. However, to understand the real effect of xenobiotics on organisms, it is important to investigate how certain factors can interfere with enzyme activity. We investigated the effects of different temperatures, food stress and two steps of the enzymatic protocol on the activity of AChE, EST-a and EST-ß in Chironomus sancticaroli. In experiment of thermal stress individuals from the egg stage to the fourth larval instar were exposed to different temperatures (20, 25 and 30 °C). In food stress experiment, larvae were reared until IV instar...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Centrifugation; Freezing; Food stress; Thermal stress.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0085-56262016000400341
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Freezing and chemical preservatives alter the stable isotope values of carbon and nitrogen of the Asiatic clam (Corbicula fluminea) ArchiMer
Syvaeranta, Jari; Martino, Aurelia; Kopp, Dorothee; Cereghino, Regis; Santoul, Frederic.
We tested the impacts of most common sample preservation methods used for aquatic sample materials on the stable isotope ratios of carbon and nitrogen in clams, a typical baseline indicator organism for many aquatic food web studies utilising stable isotope analysis (SIA). In addition to common chemical preservatives ethanol and formalin, we also assessed the potential impacts of freezing on delta C-13 and delta N-15 values and compared the preserved samples against freshly dried and analysed samples. All preservation methods, including freezing, had significant impacts on delta C-13 and delta N-15 values and the effects in general were greater on the carbon isotope values (1.3-2.2aEuro degrees difference) than on the nitrogen isotope values (0.9-1.0aEuro...
Tipo: Text Palavras-chave: Formalin; Freezing; Ethanol; Preservation; Stable isotope analysis.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00021/13192/10271.pdf
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Genetic variability for cold tolerance in pigeonpea Open Agri
Sandhu,J.S.
Palavras-chave: Pigeonpeas; Genotypes; Tolerance; Genetic variation; Temperature; Chickpeas; Germplasm; Genetic resources; Genetics; Freezing.
Ano: 2007 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3340
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Gluten-free cheese bread from frozen dough: effect of modified cassava starch Ciênc. Tecnol. Aliment.
MESA,Erika; MANJARRES-PINZON,Katherine; RODRIGUEZ-SANDOVAL,Eduardo.
Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex® (MCS) and Gel®Baking (OCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with OCS. Hence, triangle test was carried out between samples with OCS and samples made from fresh dough (control). The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free product; Cheese bread; Freezing; Frozen dough; Sour starch.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654
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In vitro viability of canine spermatozoa frozen in tris-fructose-citric acid extender with ethylene glycol Braz. J. Vet. Res. Anim. Sci.
VANNUCCHI,Camila Infantosi; SANTOS,Silvia Edelweiss Crusco dos; VISINTIN,José Antonio.
The use of frozen semen has become increasingly popular in canine artificial insemination, stimulating research to improve freezing methods and extenders. In this study, was compared the final concentration of 5% ethylene glycol used in 3 equilibration protocols. In Method I, one part of semen was added to two parts of tris-fructose-citric acid with 7.5% ethylene glycol (Extender 2) and frozen without cooling. In Method II, one part of semen was added to two parts of tris-fructose-citric acid with 7.5% ethylene glycol (Extender 2) and cooled at 5ºC for 1 hour before freezing. In Method III, one part of semen was added to one part of tris-fructose-citric without ethylene glycol (Extender 1) and cooled at 5ºC for 1 hour. Just after this period, one part of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ethylene glycol; Cryoprotectants; Freezing; Semen; Dog.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-95961999000400007
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Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.) Ciênc. Tecnol. Aliment.
VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro.
AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561
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Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing Ciênc. Tecnol. Aliment.
García-Tapia,Gonzalo; Barba-Quintero,Guillermo; Gallegos-Infante,José Alberto; Aguilar,Ramón Pacheco; Ruíz-Cortés,Juan Antonio; Ramírez,José Alberto.
Yellowfin tuna has a high level of free histidine in their muscle, which can lead to histamine formation by microorganisms if temperature abuse occurs during handling and further processing. The objective of this study was to measure levels of histamine in damaged and undamaged thawed muscle to determine the effect of physical damage on the microbial count and histamine formation during the initial steps of canning processing and to isolate and identify the main histamine-forming microorganisms present in the flesh of yellowfin tuna. Total mesophilic and psicrophilic microorganisms were determined using the standard plate method. The presence of histamine-forming microorganisms was determined in a modified Niven's agar. Strains were further identified...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yellowfin tuna; Histamine; Processing; Freezing.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300012
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Limit growth of ice crystals under different temperature oscillations levels in nile Tilapia Ciênc. Tecnol. Aliment.
GUTIÉRREZ,Mirko Salomon Chávez; OLIVEIRA,Cintia Melgaço de; MELO,Fernanda Ramos; SILVEIRA JÚNIOR,Vivaldo.
Abstract The degenerative effect of temperature fluctuations during storage time is a critical condition that needs to be quantitatively characterized in products where drip losses are appreciable. In this work, real storage conditions were reproduced using freezers modified to cause 3 levels of temperature fluctuation (± 0, ± 3, ± 5; ± 7) during storage of Tilapia (Oreochromis sp), at temperature of –18 °C. The fast frozen tilapia muscle (freezing cabinet) was chosen to quantify the growth of ice crystals according to temperature fluctuations. The identification of crystals in the optical microscope as well as histological treatments and measurements using specific software has shown that the growth of ice crystals in the first days of storage follows an...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freezing; Recrystallization; Cold chain; Temperature oscillations.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400673
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Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types Rev. Bras. Ciênc. Avic.
Arguelo,NN; Garcia,ERM; Ferreira de Lara,JA; Ferraz,ALJ.
ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking; Freezing; Myofibrillar fragmentation index; Lipid oxidation; Reheating.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300443
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