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Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
18/11/2013 |
Data da última atualização: |
06/06/2014 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MOREIRA, G. C. M.; GODOY, T. F.; BOSCHIERO, C.; LEDUR, M. C.; GASPARIN, G.; ANDRADE, S. C. da S.; PADUAN, M.; COUTINHO, L. L. |
Afiliação: |
GABRIEL C. M. MOREIRA, ESALQ; THAIS FERNANDA GODOY, ESALQ; CLARISSA BOSCHIERO, ESALQ; MONICA CORREA LEDUR, CNPSA; GUSTAVO GASPARIN, ESALQ; SONIA C. DA S. ANDRADE, ESALQ; MARCELA PADUAN, ESALQ; LUIZ LEHMANN COUTINHO, ESALQ. |
Título: |
Identification of mutations in a QTL region on chromosome 3 associated with fatness in chickens. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON ANIMAL FUNCTIONAL GENOMICS, 5., 2013, Guarujá. Programme and abstract book... [S.l.: s.n.], 2013. p. 38. ISAFG 2013. AB.31 |
Idioma: |
Inglês |
Palavras-Chave: |
Mutations segregating; QTL. |
Thesagro: |
Galinha; Melhoramento genético animal. |
Thesaurus Nal: |
Chickens; Quantitative trait loci. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/92655/1/final7264.pdf
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Marc: |
LEADER 00875nam a2200253 a 4500 001 1971381 005 2014-06-06 008 2013 bl uuuu u00u1 u #d 100 1 $aMOREIRA, G. C. M. 245 $aIdentification of mutations in a QTL region on chromosome 3 associated with fatness in chickens.$h[electronic resource] 260 $aIn: INTERNATIONAL SYMPOSIUM ON ANIMAL FUNCTIONAL GENOMICS, 5., 2013, Guarujá. Programme and abstract book... [S.l.: s.n.], 2013. p. 38. ISAFG 2013. AB.31$c2013 650 $aChickens 650 $aQuantitative trait loci 650 $aGalinha 650 $aMelhoramento genético animal 653 $aMutations segregating 653 $aQTL 700 1 $aGODOY, T. F. 700 1 $aBOSCHIERO, C. 700 1 $aLEDUR, M. C. 700 1 $aGASPARIN, G. 700 1 $aANDRADE, S. C. da S. 700 1 $aPADUAN, M. 700 1 $aCOUTINHO, L. L.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
Data corrente: |
03/02/2017 |
Data da última atualização: |
06/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
C - 0 |
Autoria: |
BEZERRA, V. S.; WALTER, E. H. M.; FREITAS-SILVA, O.; GOMES, I. A.; DAMASCENO, L. F.; ALCANTARA, I.; CABRAL, L. M. C. |
Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; OTNIEL FREITAS SILVA, CTAA; Izabela Alves Gomes, UNIRIO; LEANDRO FERNANDES DAMASCENO, CPAF-AP; IVAN ALCANTARA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
Título: |
The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
IOSR Journal Of Pharmacy, v. 7, n. 1, p. 4-11, Jan. 2017. |
Idioma: |
Inglês |
Conteúdo: |
Açai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices. |
Palavras-Chave: |
Contamination; Thermal processing. |
Thesagro: |
Euterpe Oleracea. |
Thesaurus NAL: |
blanching; ozonation. |
Categoria do assunto: |
-- K Ciência Florestal e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1066557/1/The-effect-of-thermal.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154661/1/The-effect-of-thermal.pdf
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Marc: |
LEADER 01800naa a2200253 a 4500 001 2066557 005 2022-10-06 008 2017 bl uuuu u00u1 u #d 100 1 $aBEZERRA, V. S. 245 $aThe effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries.$h[electronic resource] 260 $c2017 520 $aAçai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices. 650 $ablanching 650 $aozonation 650 $aEuterpe Oleracea 653 $aContamination 653 $aThermal processing 700 1 $aWALTER, E. H. M. 700 1 $aFREITAS-SILVA, O. 700 1 $aGOMES, I. A. 700 1 $aDAMASCENO, L. F. 700 1 $aALCANTARA, I. 700 1 $aCABRAL, L. M. C. 773 $tIOSR Journal Of Pharmacy$gv. 7, n. 1, p. 4-11, Jan. 2017.
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Embrapa Amapá (CPAF-AP) |
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