Buffalo
Mostrando 1-12 de 266 artigos, teses e dissertações.
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1. Innate immunity gene expression profiles in conjunctival membrane biopsies from Amazonian buffalo
RESUMO A produção de búfalos domésticos desempenha um papel economicamente importante na Amazônia brasileira, mas eles são suscetíveis a muitas doenças favorecidas pelo clima tropical e habitats inundados anualmente, incluindo doenças oculares. Nesse contexto, é importante selecionar genótipos que maximizem a imunidade ocular inata em rebanhos ama
Acta Amazonica. Publicado em: 2022
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2. Cushing’s syndrome due to ectopic adrenocorticotropin secretion by a parotid carcinoma
SUMMARY We report a rare case of Cushing’s syndrome in a 37-year-old female who initially presented with localized acinic cell carcinoma of the parotid gland. In January 2014, she underwent a right parotidectomy with facial nerve preservation and adjuvant radiotherapy. In August 2018, she presented a histologically-proven local regional relapse. The patien
Archives of Endocrinology and Metabolism. Publicado em: 2022
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3. Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species
Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showe
Food Sci. Technol. Publicado em: 2021-06
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4. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Food Sci. Technol. Publicado em: 2020-12
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5. Malformação arteriovenosa do seio maxilar: uma entidade clínica rara
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Braz. j. otorhinolaryngol.. Publicado em: 2020-12
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6. Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella
Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 4
Food Sci. Technol. Publicado em: 2020-09
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7. Fast Verification of Buffalo’s Milk Authenticity by Mid-Infrared Spectroscopy, Analytical Measurements and Multivariate Calibration
Mid-infrared spectroscopy (MID), chemical composition and physicochemical characteristics associated with chemometrics were used to rapidly detect and quantify the amount of cow’s milk added in buffalo’s milk. A total of 165 samples, divided into buffalo’s milk, buffalo’s milk added with cow’s milk (10 to 90%) and cow’s milk were evaluated to obt
J. Braz. Chem. Soc.. Publicado em: 2020-07
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8. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 2020-03
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9. The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry mat
Food Sci. Technol. Publicado em: 2020-03
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10. AMAZÔNIA BRASILEIRA, CELEIRO DO MUNDO: CIÊNCIA, AGRICULTURA E ECOLOGIA NO INSTITUTO AGRONÔMICO DO NORTE NOS ANOS 1940 E 1950
Resumo O artigo analisa as pesquisas científicas realizadas no Instituto Agronômico do Norte (IAN), instituição criada pela política desenvolvimentista do governo brasileiro para a utilização agrícola da Amazônia nas décadas de 1940 e 1950. Discutimos especialmente as pesquisas relacionadas à chamada “teoria do ecossistema florestal”, desenvol
Rev. Hist. (São Paulo). Publicado em: 09/12/2019
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11. In vitro embryo production in buffaloes: from the laboratory to the farm
Abstract Transvaginal follicular aspiration technique together with in vitro embryo production are the biotechnological alternatives currently available to support genetic improvement breeding programs in buffalo species. However, aspects related to animal management, lack of knowledge of the metabolic needs and biochemical peculiarities of gametes and embry
Anim. Reprod.. Publicado em: 25/11/2019
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12. Effect of live body weight and method of synchronization on ovulation, pregnancy rate and embryo and fetal loss in buffalo heifers
Abstract This study aimed to assess the influence of live body weight (LBW) and age on reproductive performance in buffalo heifers synchronized by different treatments. The study was carried out on 146 Mediterranean buffalo heifers (mean age 25.3±13.4 months, LBW 424±47 kg), divided into 2 homogeneous groups and synchronized by Ovsynch-TAI Program (OVS; n
Anim. Reprod.. Publicado em: 25/11/2019