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Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
22/05/2018 |
Data da última atualização: |
09/01/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
CARVALHO, K. G.; BAMBIRRA, F. H. S.; NICOLI, J. R.; OLIVEIRA, J. S.; SANTOS, A. M. C.; BEMQUERER, M. P.; MIRANDA, A.; FRANCO, B. D. G. M. |
Afiliação: |
KÁTIA G. CARVALHO, (PROIMI), CONICET, ARGENTINA; FELIPE H. S. BAMBIRRA, UFMG; JACQUES R. NICOLI, UFMG; JAMIL S. OLIVEIRA, UFMG; ALEXANDRE M. C. SANTOS, UFMG; MARCELO PORTO BEMQUERER, Cenargen; ANTONIO MIRANDA, USP; BERNADETTE D. G. M. FRANCO, USP. |
Título: |
Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Archives of Microbiology, v. 200, n. 4, p. 635-644, 2018. |
DOI: |
10.1007/s00203-018-1477-3 |
Idioma: |
Inglês |
Palavras-Chave: |
Lactobacillus sakei subsp; Meat gravy; Multiple antimicrobial peptides; Sakei 2a. |
Thesaurus Nal: |
Biopreservation; Listeria. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/177456/1/10.1007-s00203-018-1477-3.pdf
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Marc: |
LEADER 00882naa a2200277 a 4500 001 2091814 005 2019-01-09 008 2018 bl uuuu u00u1 u #d 024 7 $a10.1007/s00203-018-1477-3$2DOI 100 1 $aCARVALHO, K. G. 245 $aCharacterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a.$h[electronic resource] 260 $c2018 650 $aBiopreservation 650 $aListeria 653 $aLactobacillus sakei subsp 653 $aMeat gravy 653 $aMultiple antimicrobial peptides 653 $aSakei 2a 700 1 $aBAMBIRRA, F. H. S. 700 1 $aNICOLI, J. R. 700 1 $aOLIVEIRA, J. S. 700 1 $aSANTOS, A. M. C. 700 1 $aBEMQUERER, M. P. 700 1 $aMIRANDA, A. 700 1 $aFRANCO, B. D. G. M. 773 $tArchives of Microbiology$gv. 200, n. 4, p. 635-644, 2018.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
06/11/2008 |
Data da última atualização: |
24/05/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
Internacional - A |
Autoria: |
PEREIRA, R. C.; DAVIDE, L. C.; PEDROZO, C. A.; CARNEIRO, N. P.; SOUZA, I. R. P.; PAIVA, E. |
Afiliação: |
R. C. Pereira, UFLA; L. C. Davide, UFLA; C. A. Pedrozo, UFLA; NEWTON PORTILHO CARNEIRO, CNPMS; ISABEL REGINA PRAZERES DE SOUZA, CNPMS; Edilson Paiva, CNPMS. |
Título: |
Relationship between structural and biohemical characteristics and texture of corn grains. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
Genetics and Molecular Research, Ribeirão Preto, v. 7, n. 2, p. 498-508, 2008. |
Idioma: |
Inglês |
Conteúdo: |
The texture of corn grains is a fundamental characteristic for the industry as well as for grain producers and processors. To further understand the mechanisms involved in grain hardness, contrasting com cultivars for grain hardness and protein quality were evaluated. The cultivars were Cateto L237/67 (hard endosperm and low protein value), QPM BR 451 (semi-hard endosperm and high protein value); Bolivia-2 (floury endosperm and low protein value), and Opaque-2 (floury endosperm and high protein value). Evaluations were carried out at 10, 20, 30, 40, 50, and 60 days after pollination in developing com grains and in the mature grain. In developing grains, evaluation consisted in the determination of the area, percentage of starch granules, distribution of starch granules, and protein bodies in the endosperm. In mature com grains, the parameters evaluated were: density, percentage oftotal proteins, levels of Iysine and tryptophan, and banding pattem of zeins. The results indicate that the higher physical resistance of com grains from the cultivars analyzed is influenced by the high percentage oftotal pro-teins, high synthesis of 27-kDa zeins, presence of protein bodies, and perfect organization of starch granules in the endosperm, inde-pendent of their sizes. |
Thesaurus NAL: |
corn; endosperm; protein bodies; starch granules; zein. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/66841/1/Relationship-between-1.pdf
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Marc: |
LEADER 01975naa a2200241 a 4500 001 1491589 005 2018-05-24 008 2008 bl uuuu u00u1 u #d 100 1 $aPEREIRA, R. C. 245 $aRelationship between structural and biohemical characteristics and texture of corn grains.$h[electronic resource] 260 $c2008 520 $aThe texture of corn grains is a fundamental characteristic for the industry as well as for grain producers and processors. To further understand the mechanisms involved in grain hardness, contrasting com cultivars for grain hardness and protein quality were evaluated. The cultivars were Cateto L237/67 (hard endosperm and low protein value), QPM BR 451 (semi-hard endosperm and high protein value); Bolivia-2 (floury endosperm and low protein value), and Opaque-2 (floury endosperm and high protein value). Evaluations were carried out at 10, 20, 30, 40, 50, and 60 days after pollination in developing com grains and in the mature grain. In developing grains, evaluation consisted in the determination of the area, percentage of starch granules, distribution of starch granules, and protein bodies in the endosperm. In mature com grains, the parameters evaluated were: density, percentage oftotal proteins, levels of Iysine and tryptophan, and banding pattem of zeins. The results indicate that the higher physical resistance of com grains from the cultivars analyzed is influenced by the high percentage oftotal pro-teins, high synthesis of 27-kDa zeins, presence of protein bodies, and perfect organization of starch granules in the endosperm, inde-pendent of their sizes. 650 $acorn 650 $aendosperm 650 $aprotein bodies 650 $astarch granules 650 $azein 700 1 $aDAVIDE, L. C. 700 1 $aPEDROZO, C. A. 700 1 $aCARNEIRO, N. P. 700 1 $aSOUZA, I. R. P. 700 1 $aPAIVA, E. 773 $tGenetics and Molecular Research, Ribeirão Preto$gv. 7, n. 2, p. 498-508, 2008.
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