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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
07/12/2010 |
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Data da última atualização: |
06/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FAJARDO, C. G.; DAVIDE, L. C.; PEREIRA, A. V. |
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Afiliação: |
CRISTIANE GOUVÊA FAJARDO, UFLA; LISETE CHAMA DAVIDE, UFLA; ANTONIO VANDER PEREIRA, CNPGL. |
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Título: |
Characterization of interphase nuclei from triploid hybrids between Pennisetum purpureum Schumach and Pennisetum glaucum (L.) R. Br. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 34, n. 5, p. 1124-1128, set./out. 2010. |
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DOI: |
https://doi.org/10.1590/S1413-70542010000500007 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated the structure and the volume of interphase nuclei from root meristems of the genotypes of napier grass (Pennisetum purpureum), pearl millet (Pennisetum glaucum) and hybrids resultant of such breeding. In napier grass, nuclei were areticulate. Both pearl millet and the triploid hybrid had semi-reticulate nuclei; also, the hybrid presented a small proportion (6%) of areticulate nuclei. Pearl millet had the highest averages of nuclear dimensions, such as volume, diameter and radius, followed by the interspecific hybrid and napier grass. There was no intraspecific variation for the type of nuclear structure, which indicates this feature is important for cytotaxonomic studies involving the genus Pennisetum. Results demonstrated that chromatin organization in these nuclei was influenced by the number and size of chromosomes, affecting the nucleus volume in the analyzed taxa. |
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Palavras-Chave: |
Interphase chromatin; Napier grass; Nuclear volume; Pearl millet. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/23928/1/Vander-2010-Cienc-Agrotec-2.pdf
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Marc: |
LEADER 01607naa a2200205 a 4500
001 1868971
005 2024-02-06
008 2010 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/S1413-70542010000500007$2DOI
100 1 $aFAJARDO, C. G.
245 $aCharacterization of interphase nuclei from triploid hybrids between Pennisetum purpureum Schumach and Pennisetum glaucum (L.) R. Br.$h[electronic resource]
260 $c2010
520 $aThis study evaluated the structure and the volume of interphase nuclei from root meristems of the genotypes of napier grass (Pennisetum purpureum), pearl millet (Pennisetum glaucum) and hybrids resultant of such breeding. In napier grass, nuclei were areticulate. Both pearl millet and the triploid hybrid had semi-reticulate nuclei; also, the hybrid presented a small proportion (6%) of areticulate nuclei. Pearl millet had the highest averages of nuclear dimensions, such as volume, diameter and radius, followed by the interspecific hybrid and napier grass. There was no intraspecific variation for the type of nuclear structure, which indicates this feature is important for cytotaxonomic studies involving the genus Pennisetum. Results demonstrated that chromatin organization in these nuclei was influenced by the number and size of chromosomes, affecting the nucleus volume in the analyzed taxa.
653 $aInterphase chromatin
653 $aNapier grass
653 $aNuclear volume
653 $aPearl millet
700 1 $aDAVIDE, L. C.
700 1 $aPEREIRA, A. V.
773 $tCiência e Agrotecnologia$gv. 34, n. 5, p. 1124-1128, set./out. 2010.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Voltar
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/02/2023 |
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Data da última atualização: |
13/02/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MAZZA, K. E. L.; COSTA, A. M. M.; SILVA, J. P. L. da; ALVIANO, D. S.; BIZZO, H. R.; TONON, R. V. |
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Afiliação: |
KAREN ELBERT LEAL MAZZA, UFRJ; ANDRE MESQUITA MAGALHÃES COSTA, UFRJ; JANINE PASSOS LIMA DA SILVA, CTAA; DANIELA SALES ALVIANO; HUMBERTO RIBEIRO BIZZO, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Microencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 233, 123478, p. 1-11, 2023. |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2023.123478 |
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Idioma: |
Inglês |
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Conteúdo: |
Encapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation. The effect of sodium alginate concentration (0.5?2 g/100 mL), emulsifier concentration (0.5?2 g/100 mL whey protein isolate (WPI)), and cationic bath concentration (0.05?0.3 mol/L CaCl2) on the emulsions and beads properties were investigated, according to a rotatable central composite design. MEO chemical composition and antimicrobial activity were assessed. Emulsions were characterized for droplet size and viscosity, while the particles were analyzed for encapsulation efficiency, size and circularity, and morphology. High concentrations of alginate and WPI intensified the porous structure of the beads, reducing droplet mean diameter and encapsulation efficiency. High alginate concentrations also increased emulsion viscosity, affecting positively beads' circularity. The intermediate concentration of sodium alginate (1.25 g/100 mL), WPI (1.25 g/100 mL), and CaCl2 (0.175 mol/L) were selected as the most appropriate conditions to produce beads with satisfactory circularity and high encapsulation efficiency. |
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Palavras-Chave: |
Alginate beads; Emulsion properties; Encapsulation efficiency; Morphology. |
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Thesaurus NAL: |
Emulsions; Encapsulation; Origanum majorana; Whey protein isolate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02210naa a2200289 a 4500
001 2151606
005 2023-02-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2023.123478$2DOI
100 1 $aMAZZA, K. E. L.
245 $aMicroencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate.$h[electronic resource]
260 $c2023
520 $aEncapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation. The effect of sodium alginate concentration (0.5?2 g/100 mL), emulsifier concentration (0.5?2 g/100 mL whey protein isolate (WPI)), and cationic bath concentration (0.05?0.3 mol/L CaCl2) on the emulsions and beads properties were investigated, according to a rotatable central composite design. MEO chemical composition and antimicrobial activity were assessed. Emulsions were characterized for droplet size and viscosity, while the particles were analyzed for encapsulation efficiency, size and circularity, and morphology. High concentrations of alginate and WPI intensified the porous structure of the beads, reducing droplet mean diameter and encapsulation efficiency. High alginate concentrations also increased emulsion viscosity, affecting positively beads' circularity. The intermediate concentration of sodium alginate (1.25 g/100 mL), WPI (1.25 g/100 mL), and CaCl2 (0.175 mol/L) were selected as the most appropriate conditions to produce beads with satisfactory circularity and high encapsulation efficiency.
650 $aEmulsions
650 $aEncapsulation
650 $aOriganum majorana
650 $aWhey protein isolate
653 $aAlginate beads
653 $aEmulsion properties
653 $aEncapsulation efficiency
653 $aMorphology
700 1 $aCOSTA, A. M. M.
700 1 $aSILVA, J. P. L. da
700 1 $aALVIANO, D. S.
700 1 $aBIZZO, H. R.
700 1 $aTONON, R. V.
773 $tInternational Journal of Biological Macromolecules$gv. 233, 123478, p. 1-11, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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