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| Pinto,F.A.; Puker,A.; Message,D.; Barreto,L.M.R.C.. |
| Nos últimos anos, grandes perdas de colônias de abelhas melíferas vêm sendo registradas em várias regiões do mundo. Contudo, os motivos desse acontecimento permanecem obscuros. O ácaro ectoparasita Varroa destructor Anderson e Trueman (Acari: Varroidae) pode ser um dos responsáveis por esse fato, principalmente como vetor de vírus. Neste estudo, avaliaram-se as taxas de infestação (TIs) do ácaro V. destructor em abelhas africanizadas Apis mellifera L. (Hymenoptera: Apidae) e correlacionaram-se os dados com as médias de temperatura de 16 municípios das regiões do Vale do Paraíba e da Serra da Mantiqueira (São Paulo, Brasil), onde a apicultura comercial atua de maneira significativa. Em cada município, um apiário comercial foi selecionado para coleta de... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Abiotic factor; Africanized honeybees; Apidae; Bee pathology; Varroidae. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000200631 |
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| Pinto,F.A.; Puker,A.; Barreto,L.M.R.C.; Message,D.. |
| In Brazil, the ectoparasitic mite of bees Varroa destructor Anderson and Trueman (Acari: Varroidae) remains at low levels of infestation causing no major damage. However, with the introduction and possible dominance of a new haplotype (K) of the mite, usually found in areas with high infestation rates (IR), it is necessary to monitor and select beehives that are resistant to the pest in order to avoid future problems. Several factors are listed as potentially being responsible for the dynamics of mite infestation, among which hygienic behavior (HB) stands out. In this context we sought to evaluate the HB of Africanized honey bees Apis mellifera L. (Hymenoptera: Apidae) compared with the mite IR in apiaries of two municipalities of southeastern Brazil... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acari; Apidae; Bee pathology; Pest management; Varroidae. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500017 |
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| Andrade,E.H.P.; Souza,M.R.; Fonseca,L.M.; Penna,C.F.A.M.; Cerqueira,M.M.O.P.; Roza,T.; Seridan,B.; Resende,M.F.S.; Pinto,F.A.; Villanoeva,C.N.B.C.; Leite,M.O.. |
| Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented milk beverages; Cheese whey; CMP; HPLC. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959 |
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| Pinto,F.A.; Fonseca,L.M.; Abreu,L.R.; Souza,M.R.; Oliveira,D.L.S.; Clementino,L.A.; Andrade,E.H.P.. |
| An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences between the values obtained from both analytical methods, and since compounds formed during heating of the analyzed whey may have interfered with infrared spectrum readings, a linear transformation of the data was done. After this statistical adjustment, results for "Minas padrão" cheese were equivalent in both infrared and standard methods. For "prato" cheese whey, the difference was significant, even after the adjustment. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soro de queijo; Composição; Espectroscopia no IV. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000400036 |
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