Cucumbers
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic
Food Sci. Technol. Publicado em: 2020-06
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2. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic
Food Sci. Technol. Publicado em: 17/01/2020
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3. De Quarto de despejo a Le dépotoir, o processo de refração na reescrita do diário de Carolina Maria de Jesus / From Quarto de Despejo to Le Dépotoir, the refraction process on Carolina Maria de Jesuss diarys rewriting
Quarto de Despejo, diário escrito por Carolina Maria de Jesus, foi lido e discutido em treze idiomas, dentre eles o francês. A história da mulher negra e semianalfabeta que viveu na favela do Canindé, em São Paulo, foi divulgada pela primeira vez na França em 1962 sob o título de Le Dépotoir. Publicado no Brasil em 1960, após revisão do jornalista
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/10/2012
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4. Mecanismos celulares e teciduais da regeneração em holotúrias (Echinodermata:Holothuroidea) / Cellular and tecidual mechanisms of regeneration in sea cucumbers (Echinodermata: Holothuroidea)
Equinodermos são bem conhecidos pelas suas grandes capacidades regenerativas, principalmente em processos mais complexos como a reposição de membros e órgãos. Porém pouco se sabe sobre processos aparentemente mais simples como a cicatrização. Tem sido descrito que um dos principais mecanismos envolvidos neste evento é o remodelamento da matriz extra
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/09/2011
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5. Genome-wide identification and phylogenetic analysis of the ERF gene family in cucumbers
Members of the ERF transcription-factor family participate in a number of biological processes, viz., responses to hormones, adaptation to biotic and abiotic stress, metabolism regulation, beneficial symbiotic interactions, cell differentiation and developmental processes. So far, no tissue-expression profile of any cucumber ERF protein has been reported in
Genetics and Molecular Biology. Publicado em: 03/11/2011
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6. A gas chromatographic method for the determination of the fungicide chlorothalonil in tomatoes and cucumbers and its application to dissipation studies in experimental greenhouses
Desenvolveu-se e validou-se um novo método para avaliar os níveis de resíduo e a dissipação do fungicida clorotalonil em tomates e pepinos cultivados em estufas experimentais. Os vegetais foram submetidos a uma única pulverização com clorotalonil em meia dose, dose recomendada e dobro da dose. Os resíduos de clorotalonil foram extraídos em sistema
Journal of the Brazilian Chemical Society. Publicado em: 2008
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7. Fertility life table of Aphidius colemani Viereck, 1912 (Hym.: Braconidae, Aphidiinae) on Aphis gossypii Glover, 1877 (Hem.: Aphididae). / Tabela de vida de fertilidade de Aphidius colemani Viereck, 1912 (Hym.: Braconidae, Aphidiinae) em Aphis gossypii Glover, 1877 (Hemiptera: Aphididae)
The determination of fertility life table is important to understanding the population dynamic of an insect, and for providing strategies development for pestsâ control. The intrinsic rate of increase of a parasitoid related to their hosts play an important role in biological control programs. This work aimed to evaluate the fertility and the survival of th
Publicado em: 2006
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8. Entrance and Growth of Lactic Acid Bacteria in Gas-Exchanged, Brined Cucumbers †
Entrance of lactic acid bacteria into the interior of brined cucumbers was found to be greatly influenced by gas composition of the cucumbers before brining. Exchange of the internal gas of fresh cucumbers with O2 resulted in absorption of bacteria into the subsequently brined fruit within a few hours. Bacteria were absorbed into nonexchanged cucumbers to a
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9. Molds in Brined Cucumbers: Cause of Softening During Air-Purging of Fermentations †
Softening of cucumbers in fermentations purged at high air-flow rates was caused by molds growing in the brined cucumbers, not in the brine. This conclusion is based on the following results: (i) no microorganisms were isolated in significant numbers from brines that caused softening of pasteurized brined cucumbers, (ii) no pectinolytic enzyme activities wer
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10. Influence of Temperature and Humidity on Microbial, Enzymatic, and Physical Changes of Stored, Pickling Cucumbers1
Pickling cucumbers stored at five temperatures and four relative humidities were examined for growth of eight microbial groups, the activities of two enzyme systems (pectinolytic and cellulolytic), and weight loss. Twenty-four storage tests for 6 days each were conducted during the 2-year study. In general, microbial populations of the eight groups increased
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11. Listeria spp. found on fresh market produce.
From October 1987 to August 1988, 1,000 tests were conducted on 10 types of fresh produce from two Minneapolis area supermarkets to detect Listeria spp. The produce included broccoli, cabbage, carrots, cauliflower, cucumbers, lettuce, mushrooms, potatoes, radishes, and tomatoes. The vegetables were tested by the Food and Drug Administration method for isolat
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12. Lipid Alterations During the Fermentation of Dill Pickles1
Analyses of various lipid fractions of sections of cucumbers and of good and bloated dill pickles showed that marked changes occur in all lipid fractions during fermentation. The most striking difference noted was the decrease in the phospholipid fraction. A nearly fourfold increase in free fatty acid, as well as a marked increase in the neutral fat fatty ac