Grapefruit
Mostrando 1-12 de 50 artigos, teses e dissertações.
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1. UTILIZAÇÃO DE BIOMASSA EM AULAS DE GRADUAÇÃO DE QUÍMICA ORGÂNICA EXPERIMENTAL: EXTRAÇÃO DE FLAVONOIDES A PARTIR DE RESÍDUOS DE CASCAS DE FRUTAS CÍTRICAS
This work describes the importance of using renewable sources in experimental classes for undergraduate students, as well as to spread the ideas of using biomass wastes as a source of products of interest. Therefore, in the proposed experiment, citrus fruit peel waste was employed to obtain pure flavonoids by extraction and recristalization. These procedures
Quím. Nova. Publicado em: 2020-12
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2. 11β-hydroxysteroid dehydrogenase type-II activity is affected by grapefruit juice and intense muscular work
ABSTRACT Objective The enzymatic activity of 11β-hydroxysteroid dehydrogenase-2 (11β-HSD2) is key to protecting mineral corticoid receptors from cortisol and has been implicated in blood pressure regulation. Grapefruit juice (GFJ) and acidity are thought to inhibit this enzyme in vitro. This study examines the effect of GFJ and intense exercise on 11β-H
Arch. Endocrinol. Metab.. Publicado em: 18/09/2017
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3. Lycopene Protects the Diabetic Rat Kidney Against Oxidative Stress-mediated Oxidative Damage Induced by Furan
Furan is a food and environmental contaminant and a potent carcinogen in animals. Lycopene is one dietary carotenoid found in fruits such as tomato, watermelon and grapefruit. The present study was designed to explore the protective effect of lycopene against furan-induced oxidative damage in streptozotocin (STZ)-induced diabetic rat kidney. At the end of th
Braz. arch. biol. technol.. Publicado em: 29/04/2016
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4. Sweet orange scab with a new scab disease "syndrome" of citrus in the USA associated with Elsinoë australis
Elsinoë fawcettii causes citrus scab and E. australis causes sweet orange scab and there are different pathotypes of each species. Citrus scab is widely distributed, whereas sweet orange scab is limited mostly to southern South America. In 2010, E. australis was detected by PCR in Texas for the first time in the USA and subsequently found in commercial area
Trop. plant pathol.. Publicado em: 14/05/2013
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5. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011
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6. Microbiological and Physico-Chemical Evaluation of Mortadellas Elaborated with Essential Oils and Inoculated with Clostridium perfringens Type A / Avaliações microbiológica e físico-química de mortadelas elaboradas com óleos essenciais e inoculados com Clostridium perfringens tipo A
Clostridium perfringens is a rod-shaped, gram-positive, anaerobic, non-motile, spore-forming and oxygen tolerant bacterium and it is directly associated to food-poisoning. Since the growth of customers interest on natural foods, essential oils are perceived as an alternative for the use of artificial additives as nitrite, diminishing its use. The aim of this
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/07/2011
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7. Pomelos: informações básicas sobre o cultivo e cultivares apirênicas recomendadas para o Rio Grande do Sul.
2007
Pelotas: Embrapa Clima Temperado. Publicado em: 2011
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8. Efeito do liquido de conserva sobre a qualidade do mandarin enlatado
Este estudo está inserido em uma linha de pesquisa dedicada a avaliar diferentes opções para inserir o mandarim nas indústrias agro-alimentícias espanholas e nos mercados nacional e internacional. Foram estudados os efeitos de diferentes conservantes líquidos (solução de sacarose, solução de sacarose e ácido ascórbico, sucos de uva e de grapefrui
Food Science and Technology. Publicado em: 2010-12
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9. Toxicidade do extrato de grapefruit in vitro e em ratos. / In vitro and in rats toxicity of grapefruit seed extract.
Toxicity of the grapefruit extract (GSE) was analyzed in vitro and in rats. The experimental groups were 0.1% GSE, 0.15% GSE, 0.2% GSE, 0.5% GSE, 0.12% chlorhexidine and control (in vitro study) or sham (rats study). The in vitro test was performed on fibroblast cultures (NIH-3T3) in order to assess cell survival at 1, 3, 5 and 7 days. In the test performed
Publicado em: 2010
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10. Análise funcional das proteínas captadoras de molibdato (ModA) e oligopeptídeo (OppA) de Xanthomonas axonopodis pv. citri / Functional analysis of binding proteins of molybdate (ModA) and oligopeptide (OppA) from citri pv. citri
Molibdênio é um elemento traço envolvido na fixação de nitrogênio, enxofre e carbono. Oligopeptídeos estão envolvidos na nutrição bacteriana e diversos outros processos de sinalização intercelular. O objetivo do presente estudo foi investigar o papel funcional das proteínas ligadoras dos sistemas de captação de molibdato (ModA) e oligopeptíde
Publicado em: 2010
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11. Relative susceptibility of citrus genotypes to fruit rot caused by Ceratocystis radicicola in Iran
Several citrus genotypes were evaluated for their relative susceptibility to the new lemon fruit rot pathogen, Ceratocystis radicicola. Wounded detached fruits were inoculated ten days before normal harvest by placing on the wound site a droplet of distilled water followed by a mycelial plug of one-week-old culture. Inoculated fruits were ranked for their re
Tropical Plant Pathology. Publicado em: 2009-10
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12. Avaliação sazonal do rendimento de óleo essencial em espécies de menta
O gênero Mentha compreende diversas espécies de interesse econômico por causa da produção de óleos essenciais. Recentemente, foram introduzidos no Brasil novos materiais genéticos para avaliação da adaptação em relação ao potencial de rendimento e composição do óleo essencial. No presente trabalho, foram comparadas essas características em c
Ciência e Agrotecnologia. Publicado em: 2008-06