Peppers
Mostrando 25-36 de 67 artigos, teses e dissertações.
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25. Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus
Abstract The aim of this study was to evaluate the effects of alginate entrapment on fermentation metabolites of Kluyveromyces marxianus grown in agrowastes that served as the liquid culture media. K. marxianus cells entrapped in Na-alginate were prepared using the traditional liquid-droplet-forming method. Whey and pomaces from processed tomatoes, peppers,
Braz. J. Microbiol.. Publicado em: 2016-12
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26. Decreased inflammatory response in rat bladder after intravesical administration of capsaicin-loaded liposomes
ABSTRACT The objective of this work was to study the reduction in the capsaicin toxicity by encapsulation in liposomes. Capsaicin was extracted from peppers and characterized with high performance liquid chromatography (HPLC). We determined the zeta potential, polydispersivity index (PdI) and vesicle size of liposomes. Wistar rats were submitted to intravesi
An. Acad. Bras. Ciênc.. Publicado em: 01/09/2016
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27. FISH-mapping of the 5S rDNA locus in chili peppers (Capsicum-Solanaceae)
RESUMO Neste trabalho, apresentamos o mapeamento físico do locus 5S rDNA em seis taxa silvestres e cinco cultivados de Capsicum, obtido através do uso de uma sonda FISH gênero-específica. Em todos os taxa, um único locus 5S por genoma haplóide foi persistentemente mapeado no braço curto de um único par de cromossomos metacêntricos na posição inter
An. Acad. Bras. Ciênc.. Publicado em: 04/03/2016
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28. Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil
AbstractThe objective of this study was to evaluate the genetic variability for synthesis of bioactive compounds in pepper (Capsicum annuum, Solanaceae). Total phenolics, anthocyanins, carotenoids and antioxidant activity were evaluated in 14 accessions of Capsicum annuum from the Capsicum Genebank of Embrapa Temperate Agriculture (Pelotas – RS, Brazil). T
Food Sci. Technol. Publicado em: 15/09/2015
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29. Zingiber officinale (GENGIBRE) COMO FONTE ENZIMÁTICA NA REDUÇÃO DE COMPOSTOS CARBONÍLICOS
Various vegetables as biological catalysts were evaluated in enantioselective reduction of carbonyl compounds. The stereoselectivity of the process was in agreement with Prelog's rule for twelve of the vegetables, whereas okra and green peppers formed anti-Prelog products. Zingiber officinale exhibited the best results with 30% conversion and 89% ee. The par
Quím. Nova. Publicado em: 2015-05
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30. Doses of caffeine on the development and performance of pepper crops under greenhouse
A number of experiments on plant organs demonstrated that caffeine acts as a growth stimulator. In this study we aimed to determine the influence of caffeine on development of pepper crops under stress in the autumn-winter cycle, as peppers stop growing and developing in November and January. The experiments were conducted to determine how caffeine applied t
Hortic. Bras.. Publicado em: 2014-12
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31. Growth regulators and darkness increase efficiency in in vitro culture of immature embryos from peppers
Common pepper (Capsicum annuum L.) is one of the most important vegetables in the world, and extensive breeding efforts are being made to develop new improved strains of this species. In this regard, in vitro culture of immature embryos may help breeders accelerate breeding cycles and overcome interspecific barriers, among other applications. In this study,
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-12
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32. Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)
Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. Al
Food Sci. Technol. Publicado em: 2014-06
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33. Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol
Capsaicinoids (CAPS) are substances responsible for pungency in Capsicum. It is important to quantify these types of compounds owing to their broad application in food, pharmaceuticals, cosmetics and chemical weapons. In this work, we developed an indirect spectrophotometric method based on the colorimetric reaction between CAPS, Co(II) 3.10×10-5 mol L-1 an
Quím. Nova. Publicado em: 2014
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34. Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui)
This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Pará, Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showed that the contents of ash and vitamin C for the dried pepp
Braz. J. Chem. Eng.. Publicado em: 2013-06
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35. Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out usi
Braz. arch. biol. technol.. Publicado em: 2012-10
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36. INDEPENDÊNCIA DAS PRODUÇÕES EM EXPERIMENTOS COM CULTURAS OLERÍCOLAS / INDEPENDENCE OF PRODUCTION IN EXPERIMENTS WITH VEGETABLE CROPS
Knowledge of the variability of production among the experimental plots within the protected environment, both in space and along the different crops, it is necessary, since it allows reducing the error by increasing the reliability of the results with the experimental techniques and adoption of appropriate cultural management practices . Therefore, the aim
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/12/2011