| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
21/06/2011 |
|
Data da última atualização: |
21/06/2011 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
RESENDE, J. M.; QUEIROZ, M. R. de; SOARES, A. G.; SILVA, O. F.; SAGGIN JUNIOR, O. J. |
|
Afiliação: |
JOSANE MARIA RESENDE, UFRRJ; MARLENE RITA DE QUEIROZ, UNICAMP; ANTONIO GOMES SOARES, CTAA; OTNIEL FREITAS SILVA, CTAA; ORIVALDO JOSE SAGGIN JUNIOR, CNPAB. |
|
Título: |
Microbiological quality of water of green coconut with different coatings. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
In: CIGR INTERNATIONAL SYMPOSIUM, 6., 2011, Nantes. Towards a sustainable food chain: food process, bioprocessing and food quality management: proceedings... Hokkaido: CIGR, 2011. |
|
Idioma: |
Inglês |
|
Palavras-Chave: |
Água de coco verde. |
|
Thesagro: |
Bactéria; Fusarium; Microbiologia. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/36715/1/2011-024.pdf
|
|
Marc: |
LEADER 00686nam a2200193 a 4500
001 1894623
005 2011-06-21
008 2011 bl uuuu u00u1 u #d
100 1 $aRESENDE, J. M.
245 $aMicrobiological quality of water of green coconut with different coatings.
260 $aIn: CIGR INTERNATIONAL SYMPOSIUM, 6., 2011, Nantes. Towards a sustainable food chain: food process, bioprocessing and food quality management: proceedings... Hokkaido: CIGR$c2011
650 $aBactéria
650 $aFusarium
650 $aMicrobiologia
653 $aÁgua de coco verde
700 1 $aQUEIROZ, M. R. de
700 1 $aSOARES, A. G.
700 1 $aSILVA, O. F.
700 1 $aSAGGIN JUNIOR, O. J.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
|
Data corrente: |
04/01/2019 |
|
Data da última atualização: |
27/04/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
FREIRA, L.; GUERREIRO, T. M.; CARAMÊS, E. T. S.; LOPES, L. L.; ORLANDO, E. A.; PEREIRA, G. E.; PALLONE, J. A. L.; CATHARINO, R. R.; SANT'ANA, A. S. |
|
Afiliação: |
Luísa Freira, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Tatiane M. Guerreiro, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil; Elem T. S. Caramês, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Letícia S. Lopes, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Eduardo A. Orlando, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Juliana A. Lima Pallone, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Rodrigo R. Catharino, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil; Anderson S. Sant'Ana, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. |
|
Título: |
Influence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 66, p. 8824-8831, 2018. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxyochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage. KEYWORDS: conjugated mycotoxin, masked mycotoxin, mass spectrometry, modified mycotoxin, Vitis vini ́ fera, food safety |
|
Palavras-Chave: |
Conjugated mycotoxin; Masked mycotoxin; Modified mycotoxin. |
|
Thesagro: |
Ocratoxina; Uva; Vitis Vinifera. |
|
Thesaurus NAL: |
Food safety; Mass spectrometry. |
|
Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189780/1/acs.jafc.8b02251.pdf
|
|
Marc: |
LEADER 02297naa a2200313 a 4500
001 2103043
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
100 1 $aFREIRA, L.
245 $aInfluence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger.$h[electronic resource]
260 $c2018
520 $aOchratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxyochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage. KEYWORDS: conjugated mycotoxin, masked mycotoxin, mass spectrometry, modified mycotoxin, Vitis vini ́ fera, food safety
650 $aFood safety
650 $aMass spectrometry
650 $aOcratoxina
650 $aUva
650 $aVitis Vinifera
653 $aConjugated mycotoxin
653 $aMasked mycotoxin
653 $aModified mycotoxin
700 1 $aGUERREIRO, T. M.
700 1 $aCARAMÊS, E. T. S.
700 1 $aLOPES, L. L.
700 1 $aORLANDO, E. A.
700 1 $aPEREIRA, G. E.
700 1 $aPALLONE, J. A. L.
700 1 $aCATHARINO, R. R.
700 1 $aSANT'ANA, A. S.
773 $tJournal of Agricultural and Food Chemistry$gv. 66, p. 8824-8831, 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Uva e Vinho (CNPUV) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
