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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
28/04/1997 |
Data da última atualização: |
28/04/1997 |
Autoria: |
BRUNE, S.; MELO, P. E. de; AVILA, A. C. de. |
Afiliação: |
EMBRAPA-CNPH, Brasilia, DF. |
Título: |
Evaluation of potato germplasm for resistance to early blight and viruses. |
Ano de publicação: |
1997 |
Fonte/Imprenta: |
Revista Brasileira de Genetica, Ribeirao Preto, v.20, n.3, p.139, ago. 1997. |
Idioma: |
Inglês |
Notas: |
Resumo. Suplemento. |
Palavras-Chave: |
Brasil; Brasilia; Disease; Distrito Federal; Fungus; PVX; PVY; Resistance. |
Thesagro: |
Alternaria Solani; Batata; Cerrado; Doença; Fungo; Resistência; Solanum Tuberosum; Vírus. |
Thesaurus Nal: |
Brazil; potatoes. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00908naa a2200361 a 4500 001 1757096 005 1997-04-28 008 1997 bl uuuu u00u1 u #d 100 1 $aBRUNE, S. 245 $aEvaluation of potato germplasm for resistance to early blight and viruses. 260 $c1997 500 $aResumo. Suplemento. 650 $aBrazil 650 $apotatoes 650 $aAlternaria Solani 650 $aBatata 650 $aCerrado 650 $aDoença 650 $aFungo 650 $aResistência 650 $aSolanum Tuberosum 650 $aVírus 653 $aBrasil 653 $aBrasilia 653 $aDisease 653 $aDistrito Federal 653 $aFungus 653 $aPVX 653 $aPVY 653 $aResistance 700 1 $aMELO, P. E. de 700 1 $aAVILA, A. C. de 773 $tRevista Brasileira de Genetica, Ribeirao Preto$gv.20, n.3, p.139, ago. 1997.
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Embrapa Hortaliças (CNPH) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
24/09/2018 |
Data da última atualização: |
24/09/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
BACILA, D. M.; CUNHA JUNIOR, A.; WEBER, I. F.; SCHEUERMANN, G. N.; COLDEBELLA, A.; CARON, L.; MOLOGNONI, L.; DAGUER, H.; MAFRA, L. I.; FEDDERN, V. |
Afiliação: |
DANNIELE MIRANDA BACILA, UFPR; ANILDO CUNHA JUNIOR, CNPSA; INDIANARA FABÍOLA WEBER, UNC/Concórdia; GERSON NEUDI SCHEUERMANN, CNPSA; ARLEI COLDEBELLA, CNPSA; LUIZINHO CARON, CNPSA; LUCIANO MOLOGNONI, LANAGRO/RS; HEITOR DAGUER, LANAGRO/RS; LUCIANA IGARASHI MAFRA, UFPR; VIVIAN FEDDERN, CNPSA. |
Título: |
Degradation of 4,4-Dinitrocarbanilide in chicken breast by thermal processing. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 66, p. 8391-8397, 2018. |
DOI: |
10.1021/acs.jafc.8b02370 |
Idioma: |
Inglês |
Conteúdo: |
ABSTRACT: Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4′-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry. Five conventional cooking methods were evaluated: boiling, grilling, microwaving, frying, and roasting. To ensure DNC in meat, broilers were fed nicarbazin without withdrawal period. All heating methods surpassed the 70 °C end point core temperature in chicken breast. Maximum DNC degradation was reached at 10 min for boiling, at 30 min for grilling, and at 2 min for microwaving, and no further reduction was observed for longer thermal processing time. Boiling was more efficient in reducing DNC (69%). Grilling, microwaving, and frying achieved on average 55% of degradation. The outcomes reported herein may be considered in decision-making regarding further review of maximum residue limits. |
Palavras-Chave: |
Chicken fillet; Cooking method; Cozimento da carne; DNC degradation; Heating treatment; Nicarbazina; Qualidade da carne. |
Thesagro: |
Contaminação; Frango de Corte; Ração. |
Thesaurus NAL: |
Broiler chickens; Fillet quality; Nicarbazin. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02179naa a2200397 a 4500 001 2096206 005 2018-09-24 008 2018 bl uuuu u00u1 u #d 024 7 $a10.1021/acs.jafc.8b02370$2DOI 100 1 $aBACILA, D. M. 245 $aDegradation of 4,4-Dinitrocarbanilide in chicken breast by thermal processing.$h[electronic resource] 260 $c2018 520 $aABSTRACT: Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4′-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry. Five conventional cooking methods were evaluated: boiling, grilling, microwaving, frying, and roasting. To ensure DNC in meat, broilers were fed nicarbazin without withdrawal period. All heating methods surpassed the 70 °C end point core temperature in chicken breast. Maximum DNC degradation was reached at 10 min for boiling, at 30 min for grilling, and at 2 min for microwaving, and no further reduction was observed for longer thermal processing time. Boiling was more efficient in reducing DNC (69%). Grilling, microwaving, and frying achieved on average 55% of degradation. The outcomes reported herein may be considered in decision-making regarding further review of maximum residue limits. 650 $aBroiler chickens 650 $aFillet quality 650 $aNicarbazin 650 $aContaminação 650 $aFrango de Corte 650 $aRação 653 $aChicken fillet 653 $aCooking method 653 $aCozimento da carne 653 $aDNC degradation 653 $aHeating treatment 653 $aNicarbazina 653 $aQualidade da carne 700 1 $aCUNHA JUNIOR, A. 700 1 $aWEBER, I. F. 700 1 $aSCHEUERMANN, G. N. 700 1 $aCOLDEBELLA, A. 700 1 $aCARON, L. 700 1 $aMOLOGNONI, L. 700 1 $aDAGUER, H. 700 1 $aMAFRA, L. I. 700 1 $aFEDDERN, V. 773 $tJournal of Agricultural and Food Chemistry$gv. 66, p. 8391-8397, 2018.
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