Consulta: creatorFacets:"Lopez,Ana Maria Queijeiro"
Registros recuperados: 2
Data/hora: 02/06/2024 02:46:09

Colletotrichum isolates related to Anthracnose of cashew trees in Brazil: morphological and molecular description using LSU rDNA sequences
Provedor de dados: 52
Autores: Lopez,Ana Maria Queijeiro; Lucas,John Alexander.
Thirty six isolates of fungi obtained from anthracnose lesions of cashew and associated host plants in Brazil, were compared by their cultural, morphological and partial sequences of the 28S ribosomal DNA characters. They showed a high degree of cultural variability. The average mycelial growth rate on all tested media ranged from 10.2-13.3 mm/day between the isolates. Most of them produced perithecia (sterile and fertile) and some produced setae (sterile and fertile). All the isolates produced acervuli with predominantly cylindrical conidia (12.4-17.7 µmX 4.8-6.0 µm in width) with round ends, which became septate on germination, and produced unlobed or slightlylobed appressoria. Comparison of the D2 domain of the large subunit (LSU) rDNA sequences with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Anthracnose; Inflorescence blight; Colletotrichum; RDNA; Cashew; Anacardium occidentale.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400001

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing
Provedor de dados: 64
Autores: Lira,Giselda Macena; Lopez,Ana Maria Queijeiro; Firmino,Guilherme Oliveira; Santos,Suzan Diniz; Bezerra,Ranilson de Souza.
ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH•...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Free radicals; Functional food; Biomolecules oxidation.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000100094