Manzanillo
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Qualidade e compostos bioativos de frutos de acessos estrangeiros de mangueira conservados em Banco Ativo de Germoplasma
O objetivo deste estudo foi caracterizar a qualidade e o teor de compostos bioativos dos frutos de 22 acessos estrangeiros de mangueira, pertencentes ao Banco Ativo de Germoplasma da Embrapa Semiárido. Sessenta frutos de cada um dos acessos Florigon, Haden, 65, Irwin, M 13269, Momi-K, Scuper Many, Simmonds, Tommy Atkins, Van Dyke, Winter, Zill, Amrapali, Ol
Rev. Ciênc. Agron.. Publicado em: 2015-03
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2. Otimização da formulação de néctar de manga 'manzanillo'.
2007
SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS. Publicado em: 2011
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3. Isolation of a Bacterial Inhibitor from Green Olives1
A compound inhibitory to lactic acid bacteria was isolated from green Manzanillo olives. The inhibitor is a phenolic compound, is devoid of acid-hydrolyzable reducing sugar, and has a bitter taste. Freezing the olives prior to extraction caused chemical changes which greatly increased the level of the inhibitor, whereas heating prior to freezing prevented it
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4. Endogenous Cytokinins in Maturing Manzanillo Olive Fruits 1
Cytokinin activity was found in mature black olive fruits while in green fruits the activity was markedly lower. The substances with cytokinin activity showed chromatographic properties similar to those of nucleotides. Acid hydrolysis caused a shift of the active zone in the organic phase of 1-butanol-acetic acid-water (4:1:5) from RF 0.1 to RF 0.8. The poss
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5. Pure Culture Fermentation of Green Olives1
The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerev
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6. Endogenous Gibberellins and Inhibitors in Relation to Flower Induction and Inflorescence Development in the Olive
Comparative analyses of reproductive and vegetative tissues of the olive (Olea europaea L. cv. Manzanillo) for endogenous hormones, particularly inhibitors and gibberellin like substances, were made to study the relation between such hormones and thermoinduction of flowering. Qualitative and quantitative changes in gibberellin-like subtance(s) were observed
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7. Occurrence of an Inhibitor of Lactic Acid Bacteria in Green Olives1
Green olives were found to contain an inhibitor(s) of several species of lactic acid bacteria usually associated with the Spanish-type brined olive fermentation. The inhibitor was demonstrated by the presence of inhibition zones surrounding tissue which had been cut from frozen olives and implanted in a seeded nutritive agar medium. Relative potencies of aqu