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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
14/03/2016 |
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Data da última atualização: |
15/04/2016 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
STUMPF, M. T.; PEREIRA, L. G. R.; PIMENTEL, C. M. M.; FISCHER, V.; KOLLING, G. J.; ALFONZO, E. P. M.; DALTRO, D. dos S.; DALCIN, V. C. |
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Afiliação: |
MARCELO TEMPEL STUMPF, UFRGS; LUIZ GUSTAVO RIBEIRO PEREIRA, CNPGL; CONCEPTA MARGARET McMANUS PIMENTEL, UnB; VIVIAN FISCHER, UFRGS; GIOVANI JACOB KOLLING, UFRGS; EVELYN PRISCILA MÜNCHEN ALFONZO, UFRGS; DARLENE DOS SANTOS DALTRO, UFRGS; VANESSA CALDERARO DALCIN, UFRGS. |
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Título: |
Estresse térmico não altera a permeabilidade das junções firmes das células mamárias e a estabilidade do leite de vacas Holandês. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: CONGRESSO INTERNACIONAL DO LEITE, 13., 2015, Porto Alegre. Anais... Juiz de Fora: Embrapa Gado de Leite, 2015. |
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Páginas: |
4 p. |
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Idioma: |
Português |
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Palavras-Chave: |
Parâmetros fisiológicos; Parâmetros lácteos; Permeabilidade das junções firmes. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 00835naa a2200241 a 4500
001 2040718
005 2016-04-15
008 2015 bl uuuu u00u1 u #d
100 1 $aSTUMPF, M. T.
245 $aEstresse térmico não altera a permeabilidade das junções firmes das células mamárias e a estabilidade do leite de vacas Holandês.
260 $c2015
300 $a4 p.
653 $aParâmetros fisiológicos
653 $aParâmetros lácteos
653 $aPermeabilidade das junções firmes
700 1 $aPEREIRA, L. G. R.
700 1 $aPIMENTEL, C. M. M.
700 1 $aFISCHER, V.
700 1 $aKOLLING, G. J.
700 1 $aALFONZO, E. P. M.
700 1 $aDALTRO, D. dos S.
700 1 $aDALCIN, V. C.
773 $tIn: CONGRESSO INTERNACIONAL DO LEITE, 13., 2015, Porto Alegre. Anais... Juiz de Fora: Embrapa Gado de Leite, 2015.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
07/03/2016 |
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Data da última atualização: |
07/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
SANTOS, F. C.; ROSA, S. D. V. F. da; VON PINHO, E. V. de R.; CIRILLO, M. A.; CLEMENTE, A. da C. S. |
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Afiliação: |
FLÁVIA CARVALHO SANTOS, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; ÉDILA VILELA DE REZENDE VON PINHO, UFLA; MARCELO ANGELO CIRILLO, UFLA; ALINE DA CONSOLAÇÃO SAMPAIO CLEMENTE, UFLA. |
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Título: |
Desication sensitivity from different coffee seed phenological stages. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Journal of Seed Science, v. 36, n.1, p.000-000, 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
Maturity stage and drying method are the factors that most influence coffee seed quality. The objective of this study was to assess the physiological quality and investigate the electrophoretic patterns of catalase and endo-ß-mannanaseenzymes and heat resistant proteins in coffee seeds harvested at different phenological stages and dried under different conditions. Physiological quality was assessed when the seeds had developed the green, greenish-yellow, cherry, overripe and dry stages after three treatments: no drying, conventional drying and fast drying. After each treatment, the physiological quality of the seeds was assessed using the germination test and electrophoretic patterns of heat resistant proteins and the activity of catalase and endo-ß-mannanase enzymes. Seeds harvested at the cherry phenological stage had the best physiological quality, and the drying process reduced quality at the cherry, overripe and dry stages. This reduction was greater under the faster drying process, but at the greenish-yellow stage, seeds had better physiological quality after slow drying. Regarding the results from electrophoretic analysis, endo-ß-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-ß-mannanase is directly associated with the deterioration process; the expression of heat resistant proteins increases with maturation process and is associated with seed physiological quality. . |
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Palavras-Chave: |
Pefil proteico; Physiological quality; Protein profile; Qualidade fisiológica; Seed drying. |
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Thesagro: |
Coffea Arábica; Secagem. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140700/1/Desiccation-sensitivity.pdf
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Marc: |
LEADER 02190naa a2200253 a 4500
001 2039773
005 2016-03-07
008 2014 bl uuuu u00u1 u #d
100 1 $aSANTOS, F. C.
245 $aDesication sensitivity from different coffee seed phenological stages.$h[electronic resource]
260 $c2014
520 $aMaturity stage and drying method are the factors that most influence coffee seed quality. The objective of this study was to assess the physiological quality and investigate the electrophoretic patterns of catalase and endo-ß-mannanaseenzymes and heat resistant proteins in coffee seeds harvested at different phenological stages and dried under different conditions. Physiological quality was assessed when the seeds had developed the green, greenish-yellow, cherry, overripe and dry stages after three treatments: no drying, conventional drying and fast drying. After each treatment, the physiological quality of the seeds was assessed using the germination test and electrophoretic patterns of heat resistant proteins and the activity of catalase and endo-ß-mannanase enzymes. Seeds harvested at the cherry phenological stage had the best physiological quality, and the drying process reduced quality at the cherry, overripe and dry stages. This reduction was greater under the faster drying process, but at the greenish-yellow stage, seeds had better physiological quality after slow drying. Regarding the results from electrophoretic analysis, endo-ß-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-ß-mannanase is directly associated with the deterioration process; the expression of heat resistant proteins increases with maturation process and is associated with seed physiological quality. .
650 $aCoffea Arábica
650 $aSecagem
653 $aPefil proteico
653 $aPhysiological quality
653 $aProtein profile
653 $aQualidade fisiológica
653 $aSeed drying
700 1 $aROSA, S. D. V. F. da
700 1 $aVON PINHO, E. V. de R.
700 1 $aCIRILLO, M. A.
700 1 $aCLEMENTE, A. da C. S.
773 $tJournal of Seed Science$gv. 36, n.1, p.000-000, 2014.
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Registro original: |
Embrapa Café (CNPCa) |
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