Sodium Nitrite
Mostrando 1-12 de 147 artigos, teses e dissertações.
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1. Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat
ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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2. Experimental reproduction of cyanogenic poisoning by star grass (Cynodon nlemfuensis Vanderyst var. nlemfuensis cv. “Florico”) in cattle
RESUMO: Descreve-se a reprodução experimental da intoxicação cianogênica por grama estrela (Cynodon nlemfuensis vanderyst var. nlemfuensis cv. ‘Florico’) em bovinos. A grama estrela foi plantada em quatro piquetes em área sombreada (1, 2, 3 e 4) e em três piquetes em área ensolarada (5, 6 e 7) e foram adubados com o equivalente a 0, 750, 200 ou 1
Pesq. Vet. Bras.. Publicado em: 02/05/2019
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3. Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties
Abstract The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250),
Food Sci. Technol. Publicado em: 13/11/2017
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4. Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties
Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5)
Food Sci. Technol. Publicado em: 04/09/2017
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5. Association of swine wastewater and mineral fertilization on black oat production
ABSTRACT Swine wastewater (SW) has high organic load, becoming an important source of macro and micronutrients to plants, promoting the improvement of soil quality and development in various cultures. However, when done without agronomic and environmental criteria, it can cause soil problems, nutrient leaching, water resource damage and plant toxicity. The o
Eng. Agríc.. Publicado em: 2016-10
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6. Regulating Effect Of Carnosine And /Or L- Arginine On The Expression Of Inflammatory Molecules Induced Nephropathy In The Hypoxic Rat Model
This study aimed to explore the effective role of carnosine and /or L- arginine in down regulation of the inflammatory molecule expression caused renal damage in response to sodium nitrite (NaNO2) induced hypoxia in rats . NaNO2 was administered subcutaneously (s.c.) to rats as a single dose (60 mg/kg body weight ). L-arginine (200mg/Kg body weight) and carn
Braz. arch. biol. technol.. Publicado em: 22/03/2016
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7. Sodium nitroprusside has leishmanicidal activity independent of iNOS
Abstract: INTRODUCTION: Leishmaniasis is a zoonotic disease caused by protozoa of the genus Leishmania . Cutaneous leishmaniasis is the most common form, with millions of new cases worldwide each year. Treatments are ineffective due to the toxicity of existing drugs and the resistance acquired by certain strains of the parasite. METHODS: We evaluated the
Rev. Soc. Bras. Med. Trop.. Publicado em: 2016-02
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8. Role of Natural Antioxidants in the Modulation of Plasma Amino Acid Pattern in Rats Exposed to Hemic Hypoxia
ABSTRACTThe aim of this work was to investigate whether the free radical scavengers, L-arginine (L-arg) and/or carnosine, either alone, or in combination would modulate tissue injury induced by hypoxia by measuring Fischer's ratio [concentrations of branched chain amino acids (BCAAs)/aromatic amino acids]. Decreased Fischer's ratios and increased malondialde
Braz. arch. biol. technol.. Publicado em: 2015-10
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9. Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives
Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antiba
Braz. J. Microbiol.. Publicado em: 14/05/2013
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10. Lipid and protein oxidation in charqui meat and jerked beef
In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and their storage up to 60 days. The experiment was carried out on CH samples treated with brine (20.0%) and JB with s
Braz. arch. biol. technol.. Publicado em: 2013-02
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11. Omeprazol atenua os efeitos anti-hipertensivos do nitrito de sódio em ratos / Omeprazole Attenuates the antihypertensive effect of sodium nitrite in rats
O óxido nítrico (NO) regula diversos sistemas orgânicos. Disfunções na produção ou disponibilidade de NO podem comprometer sua atuação fisiológica. Além da produção de NO pelas óxido nítrico sintetases, outras vias de produção de NO são relatadas, entre elas a conversão de nitrito a NO. O nitrito é o produto inicial da oxidação do NO, s
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/08/2011
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12. 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