Black Pepper
Mostrando 13-24 de 25 artigos, teses e dissertações.
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13. Fontes de crescimento da agricultura paraense - 1970/80.
1981
Belém. Publicado em: 2011
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14. Propriedades físicas de solos submetidos a diferentes sistemas de cultivo.
1981
Belém. Publicado em: 2011
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15. AnÃlise da competitividade das exportaÃÃes de pimenta-do-reino do Parà e do Brasil no perÃodo de 1997 a 2007 e as perspectivas do comÃrcio. / Analysis of competitiveness of exports of pepper-do-do Para kingdom of Brazil and the period from 1997 to 2007 and prospects for trade.
O Brasil e, particularmente, o Estado do Parà vem aumentando consideravelmente seus valores de exportaÃÃes de pimenta-do-reino, e consequentemente gerando divisas para o paÃs. Entretanto, pouco se sabe a respeito do grau de competitividade do estado do Parà em relaÃÃo aos outros estados produtores, bem como o grau de competitividade do Brasil em rela�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/03/2010
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16. Differential expression of metallothionein type-2 homologues in leaves and roots of Black pepper (Piper nigrum L)
Black pepper (Piper nigrum L.), member of the family Piperaceae is indigenous to India and is one of the most widely used spices in the world. In this paper we report the results of our attempts to identify a set of genes differentially expressed in the leaves of Piper nigrum, which could facilitate targeted engineering of this valuable crop. A PCR-based Sup
Genetics and Molecular Biology. Publicado em: 2008
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17. Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria
An analytical study based on extraction with methanol-water, immunoaffinity cleanup and separation, identification and quantification of aflatoxin B1 by thin-layer chromatography,in ground black and white pepper and oregano was carried out. Validation of the applied methodology was done through accuracy and precision studies. Recoveries of aflatoxin B1 and r
Química Nova. Publicado em: 2008
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18. Efeito inibitorio dos oleos essenciais no crescimento de Staphylococcus aureus E Escherichia coli em queijo ricota / Inhibitory effect of essential oils on Staphylococcus aureus and Escherichia coli growth in ricotta cheese
The actual tendency of food science to follow an investigation line oriented to research new preservation techniques instead of traditional ones is justified because the negatives aspects in the consumersâ health and in the nutritional and sensorial properties of the food that the last ones represent. The essential oils are included into de innovative prese
Publicado em: 2007
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19. Effect of piperine on experimental intoxication by aflatoxinas in rats. / Ação da piperina sobre a intoxicação experimental de ratos por aflatoxinas.
Piperine (1- piperoyl piperidine) main black pepper (Pipper nigrum Linn.) and long pepper (Piper longum Linn.) alkaloid presents several pharmacological and biochemical effects as enzymes inhibition from hepatic metabolism interfering on xenobiotics and pro-carcinogenic substances biotransformation activated by P-450 cytochromo cycle. According to the scient
Publicado em: 2007
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20. A novel method for fast enrichment and monitoring of hexavalent and trivalent chromium at the ppt level with modified silica MCM-41 and its determination by inductively coupled plasma optical emission spectrometry
Chromium(III) at the ng L-1 level was extracted using partially silylated MCM-41 modified by a tetraazamacrocyclic compound (TAMC) and determined by inductively coupled plasma optical emision spectrometry (ICP OES). The extraction time and efficiency, pH and flow rate, type and minimum amount of stripping acid, and break- through volume were investigated. Th
Química Nova. Publicado em: 2006-06
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21. Mutagenesis and in vitro technology in the genetic improvement of black pepper (Piper nigrum L.). / Mutagênese e tecnologia in vitro no melhoramento genético da pimenta-do-reino (Piper nigrum L.).
The purposes of the present work were to develop in vitro technology, associating it with mutagenesis, and to evaluate the V5 and V6 plants based on agronomical characters of production in Fusarium incidence areas, aiming at the genetic improvement of black pepper to obtain tolerant and/or resistant plants to the disease. The use of in vitro techniques start
Publicado em: 2003
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22. Cinetica de transferencia de massa na extração supercritica de oleo essencial de pimenta-do reino
The kinetics of the supercritical extraction process of black pepper essential oil was studied for the conditions of 30, 40 e 50°C e 150,200 e 300 bar. The essential oil extracted with supercritical fluid was analyzed by gas chromatography and mass spectrometry methods. These analysis allowed the identification and confirmation of 22 compounds in the mixtur
Publicado em: 1996
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23. Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents.
Aspergillus parasiticus Speare NRRL 2999 growth and aflatoxin production in black and white pepper and the penetration of the fungus in black pepper corn over various incubation periods were studied. Also, the effects of piperine and pepper oil on growth and aflatoxin production were studied. Under laboratory conditions, black and white pepper supported afla
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24. Microflora of Black and Red Pepper1
Dilution cultures of 30 samples of ground black pepper yielded an average of 39,000 colonies of fungi per g, with a range of 1,700 to 310,000 per g. Total numbers of colonies of bacteria from 11 samples averaged 194,000,000 per g, with a range from 8,300,000 to 704,000,000 per g. A variety of fungi grew from nearly all surface-disinfected whole peppercorns t