Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor Fernandes,Meg da Silva (2) Chang,Yoon Kil (1) Esper,Luciana Maria Ramires (1) Kabuki,Dirce Yorika (1) Kuaye,Arnaldo Yoshiteru (1) Leoro,Maria Gabriela Vernaza (1) Sehn,Georgia Ane Raquel (1) Steel,Caroline Joy (1) Mais... Palavra-chave AI-2 (1) Bacillus cereus (1) Bioluminescence (1) Enterococcus spp. (1) Gluten (1) LuxS (1) Modified egg albumin (1) Pre-gelatinized rice flour (1) Vibrio harveyi (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of adding unconventional raw materials on the technological properties of rice fresh pasta Ciênc. Tecnol. Aliment. Fernandes,Meg da Silva; Sehn,Georgia Ane Raquel; Leoro,Maria Gabriela Vernaza; Chang,Yoon Kil; Steel,Caroline Joy. The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten; Pre-gelatinized rice flour; Modified egg albumin. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200007 Quorum sensing in Enterococcus faecium, Enterococcus faecalis and Bacillus cereus strains isolated from ricotta processing Ciência Rural Fernandes,Meg da Silva; Esper,Luciana Maria Ramires; Kabuki,Dirce Yorika; Kuaye,Arnaldo Yoshiteru. ABSTRACT: The quorum sensing phenomenon is a process of intra- and inter-species microbial communication involving the production and detection of extracellular signaling molecules. The autoinducer AI-2 has been proposed to serve as a ‘universal signal’ for interspecies communication. This study aimed to evaluate the capability of Enterococcus faecium, Enterococcus faecalis, and Bacillus cereus strains isolated from ricotta processing to produce quorum sensing signalling molecules (AI-2). The strains were evaluated for the presence of the luxS gene using the polymerase chain reaction. AI-2 quorum sensing signalling molecules were measured in relative light units (RLUs) using a luminometer. A total of 74% of E. faecium, 91% of E. faecalis, and 95% of B.... Tipo: Info:eu-repo/semantics/article Palavras-chave: LuxS; AI-2; Vibrio harveyi; Bioluminescence; Enterococcus spp.; Bacillus cereus. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000200751 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