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Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. Composição nutricional e perfil de ácidos graxos de embutidos tradicionais da Argentina
O objetivo deste trabalho foi determinar a composição nutricional de alguns produtos de carne elaborados no nordeste da Argentina, a análise da composição dos ácidos graxos, conteúdo de CLA, relações AGPI/AGS e n-6/n-3. Trinta produtos tradicionais de carne a partir de processos diferentes foram utilizados. As amostras foram classificadas em 4 categ
Food Sci. Technol. Publicado em: 25/02/2013
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2. Localization of minor protein components of the head of bacteriophage T4.
The bacteriophage T4 capsid contains a number of minor proteins that are required for head assembly but whose detailed function and position in the head are unknown. We have found that by systematically varying the conditions of extraction, some of these minor proteins can be removed while the main capsid structure is left substantially intact. Electron micr
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3. Model for DNA packaging into bacteriophage T4 heads.
The mechanism of DNA packaging into bacteriophage T4 heads in vivo was investigated by glucosylation of hydroxymethylcytosine residues in a conditionally glucose-deficient host. Cytoplasmic DNA associated with partially packaged ts49 heads can be fully glucosylated, whereas DNA already packaged into these heads is shown to be resistant to glucosylation. Afte