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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças; Embrapa Unidades Centrais. |
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Data corrente: |
28/03/2001 |
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Data da última atualização: |
25/01/2019 |
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Autoria: |
ROCHA, B. H. G.; AUGUSTIN, E.; SILVA, J. B. da; PEREIRA, A. da S. |
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Afiliação: |
BEATRIZ HELENA GOMES ROCHA, CPATU; ELIANE AUGUSTIN, CPACT; JOÃO BAPTISTA DA SILVA, Universidade Federal de Pelotas - UFPEL/Depatamento de Matemática, Estatística e Computação. Bolsista CNPq; ARIONE DA SILVA PEREIRA, CPACT. |
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Título: |
Associação entre isoenzimas e matéria seca em batata silvestre. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 35, n. 12, p. 2415-21, dez. 2000 |
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Idioma: |
Português |
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Notas: |
Título em inglês: Isoenzymes and dry matter content in wild potato. |
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Conteúdo: |
Clones de batata silvestre (Solanum spp.) foram analisados quanto aos teores de materia seca em tuberculos e isoenzimas de aspartato transaminase e isocitrato desidrogenase em folhas, com o objetivo de identificar associacao entre estas caracteristicas. Os resultados obtidos em uma amostra de 50 clones indicam grande variabilidade do teor de matéria seca. Clones de S. commersonii malmeanum apresentaram maior teor que os de S. commersonii commersonii, S. chacoense muelleri e de outros cuja espécie não foi identificada. Os padroes isoenzimaticos de folhas de 38 clones da amostra mostraram 15 variantes eletroforeticas de aspartato transaminase e sete de isocitrato desidrogenase. Comparacoes efetuadas atraves de tabelas de contingencia 2 x 2, usando o teste de c2, com correção para continuidade, permitiram concluir que existe associacao significativa entre o teor de materia seca e as bandas de mobilidade relativa 1,00 de aspartato transaminase e de isocitrato desidrogenase. |
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Palavras-Chave: |
Aspartate trasminase; Aspartato; Aspartato transaminase; Batata silveste; Dry matter; Isocitrate dehydorgenase; Isocitrato desidrogenase; Isoenzimas; Melhoramento de planta; Transaminase; Wild potatoes. |
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Thesagro: |
Batata; Matéria Seca. |
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Thesaurus Nal: |
Aspartate transaminase; Isocitrate dehydrogenase; Plant breeding; Potatoes; Solanum. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/18886/1/pab99_130.pdf
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Marc: |
LEADER 02128naa a2200385 a 4500
001 1103611
005 2019-01-25
008 2000 bl uuuu u00u1 u #d
100 1 $aROCHA, B. H. G.
245 $aAssociação entre isoenzimas e matéria seca em batata silvestre.
260 $c2000
500 $aTítulo em inglês: Isoenzymes and dry matter content in wild potato.
520 $aClones de batata silvestre (Solanum spp.) foram analisados quanto aos teores de materia seca em tuberculos e isoenzimas de aspartato transaminase e isocitrato desidrogenase em folhas, com o objetivo de identificar associacao entre estas caracteristicas. Os resultados obtidos em uma amostra de 50 clones indicam grande variabilidade do teor de matéria seca. Clones de S. commersonii malmeanum apresentaram maior teor que os de S. commersonii commersonii, S. chacoense muelleri e de outros cuja espécie não foi identificada. Os padroes isoenzimaticos de folhas de 38 clones da amostra mostraram 15 variantes eletroforeticas de aspartato transaminase e sete de isocitrato desidrogenase. Comparacoes efetuadas atraves de tabelas de contingencia 2 x 2, usando o teste de c2, com correção para continuidade, permitiram concluir que existe associacao significativa entre o teor de materia seca e as bandas de mobilidade relativa 1,00 de aspartato transaminase e de isocitrato desidrogenase.
650 $aAspartate transaminase
650 $aIsocitrate dehydrogenase
650 $aPlant breeding
650 $aPotatoes
650 $aSolanum
650 $aBatata
650 $aMatéria Seca
653 $aAspartate trasminase
653 $aAspartato
653 $aAspartato transaminase
653 $aBatata silveste
653 $aDry matter
653 $aIsocitrate dehydorgenase
653 $aIsocitrato desidrogenase
653 $aIsoenzimas
653 $aMelhoramento de planta
653 $aTransaminase
653 $aWild potatoes
700 1 $aAUGUSTIN, E.
700 1 $aSILVA, J. B. da
700 1 $aPEREIRA, A. da S.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 35, n. 12, p. 2415-21, dez. 2000
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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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: |
02/03/2022 |
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Data da última atualização: |
10/10/2022 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; COELHO, C. C. DE S.; TROMBETE, F. M.; CONCEIÇÃO, R. R. P. DA; RIBEIRO-SANTOS, R. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; FELIPE MACHADO TROMBETE, UFSJ; RENATA REGINA PEREIRA DA CONCEIÇÃO, UFMG; REGIANE RIBEIRO-SANTOS, IFPE. |
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Título: |
Chemical Degradation of Afatoxins. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale, MenosThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at ... Mostrar Tudo |
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Palavras-Chave: |
Ammonization; Chemical detoxification; Organic acids. |
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Thesaurus NAL: |
Aflatoxins; Food technology; Ozone; Plant extracts. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02332naa a2200253 a 4500
001 2140471
005 2022-10-10
008 2021 bl uuuu u00u1 u #d
100 1 $aFREITAS-SILVA, O.
245 $aChemical Degradation of Afatoxins.$h[electronic resource]
260 $c2021
520 $aThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale,
650 $aAflatoxins
650 $aFood technology
650 $aOzone
650 $aPlant extracts
653 $aAmmonization
653 $aChemical detoxification
653 $aOrganic acids
700 1 $aCOELHO, C. C. DE S.
700 1 $aTROMBETE, F. M.
700 1 $aCONCEIÇÃO, R. R. P. DA
700 1 $aRIBEIRO-SANTOS, R.
773 $tIn: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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