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Registros recuperados: 15 | |
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Ribeiro,Márcia Vaz; Deuner,Sidnei; Benitez,Letícia Carvalho; Einhardt,Andersom Milech; Peters,José A.; Braga,Eugenia J. Bolacel. |
Salinity is a limiting factor fot growth and development, since it affects several physiological processes in plants. This trial aimed to assess the levels of photosynthetic pigments, betacyanins, lipid peroxidation and activity of antioxidant enzymes in Alternanthera philoxeroides under salt stress. Plants originated from an in vitro culture were acclimatized and irrigated with sodium chloride (0, 200 and 400 mM) for 30 d. The experimental design was completely randomized with a 3×2 factorial arrangement of treatments: three concentrations of NaCl and two plant tissues (stems and leaves). The experimental data was subjected to an analysis of variance and means where compared using Tukey test (p≤0.05). The levels of chlorophylls a, chlorophylls b and total... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amaranthaceae; Alligator weed; Sodium chloride; Photosynthetic pigments; Antioxidant enzymes. |
Ano: 2014 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952014000200006 |
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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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MAGDI T,ABDELHAMID; MERVAT SH,SADAK; URS,SCHMIDHALTER; ABDEL-KAREEM M.,EL-SAADY. |
A possible survival strategy for plants under saline conditions is to use some compounds that could alleviate the salt stress effect. One of these compounds is nicotinamide (vitamin B3/niacin). The effect of exogenous application of nicotinamide with different concentrations (0, 200 or 400 mg l-1) on faba bean (Vicia faba L.) plant grown at different NaCl levels (0, 50 or 100 mM) was investigated in the wire house of the National Research Centre, Cairo, Egypt. Salinity stress significantly reduced the photosynthetic pigments, polysaccharides, total carbohydrates, total-N contents of shoot, plant height, leaves number, fresh and dry weights of shoot, seed yield, total carbohydrates and total crude protein of the yielded seeds compared with those of the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Growth; Salt stress; Sodium chloride; Vicia faba; Vitamin B3. |
Ano: 2013 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-548X2013000300009 |
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Santos,Viviane Maria Oliveira dos; Caldara,Fabiana Ribeiro; Seno,Leonardo de Oliveira; Feijó,Gelson Luis Dias; Paz,Ibiara Correia de Lima Almeida; Garcia,Rodrigo Garófallo; Nääs,Irenilza de Alencar; Altemio,Ângela Dulce Cavenaghi. |
The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45<5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45<5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sus scrofa; Meat color; PSE meat; Sodium bicarbonate; Sodium chloride; Sodium tripolyphosphate. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001100013 |
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Dantas,Bárbara França; Ribeiro,Luciana de Sá; Aragão,Carlos Alberto. |
This work aimed to evoluate physiological response of cowpea (Vigna unguiculata L. Walp) seeds submitted to salt stress. Seeds of cultivars 'Epace-10'; 'Canapu' and 'Pitiúba' of cowpea, were submitted to germination test in germinator at 25(0)C, in "germitest" papers imbibed in distilled water or in 0, 10, 50, 100 and 200mol m-3 NaCl solutions. At the first and second counting of the germination test, normal seedlings were accounted, weighted and dried, obtaining data for vigor, total germination, fresh matter weight and dry matter weight. The seedlings hypocotyls, root and total length were measured total proteins content in cotyledons were obtained from germinating seeds. The presence of salt at concentrations higher than 50mol m-3 NaCl affect the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata; Sodium chloride; Germination; Vigor; Protein. |
Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222005000100018 |
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Badar‑uz‑Zaman,; Ali,Arshad; Hyder,Syed Ishtiaq; Arshadullah,Muhammad; Bhatti,Saqib Umar. |
The objective of this work was to determine if KCl could be a useful nutrient primer for safe seed germination in maize crop under salt stress conditions. Seed priming was done using 50 mmol L‑1 of muriate of potash, and germination and seedling growth were evaluated after salt stress with NaCl up to 50 mmol L‑1. Another set of seeds was tested under the same salt stress conditions without priming. Under salinity stress, germination percentage, germination rate index, germination coefficient, and seedling vigor indexes were higher in primed seeds. In unprimed seeds, mean germination time increased, while the germination rate index and the fresh and dry matter mass decreased more sharply with salinity stress. The Na/K ratio was higher in unprimed seeds. |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Zea mays; Muriate of potash; Osmopriming; Saline stress; Sodium chloride. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000800020 |
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Andrade,Luciana Segura de; Andrade,Rafael Luiz Barboza de; Becker,Alexssandro Geferson; Baldisserotto,Bernardo. |
In order to evaluate the use of antibiotics and NaCl on the behavior and survival of silver catfish, Rhamdia quelen, infested by Ichthyophthirius multifiliis and infected with Aeromonas hydrophila, juveniles were treated with chloramphenicol, chloramphenicol + salt, oxytetracycline, oxytetracycline + salt and water alone (control). Fish survival in the treatments with chloramphenicol + salt and oxytetracycline + salt was significantly higher than in the other treatments. The treatment with chloramphenicol presented higher survival than the treatment with oxytetracycline and both showed significantly higher survival than control. Swimming activity was higher in the fish treated with antibiotics and salt compared to control fish. A combination of the studied... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aeromonas hydrophila; Chloramphenicol; Ichthyophthirius multifiliis; Oxytetracycline; Sodium chloride. |
Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782006000300047 |
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Carraro,Carla Ivone; Machado,Roberta; Espindola,Viviane; Campagnol,Paulo Cezar Bastianello; Pollonio,Marise Aparecida Rodrigues. |
In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl. |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sodium reduction; Sodium chloride; Potassium chloride; Herbs; Spices; Bologna sausage. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013 |
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Registros recuperados: 15 | |
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