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41.
Felipe Nogueira Soares Maria Emilia Franco Oliveira Luciana Cristina Padilha-Nakaghi Luís Guilherme de Oliveira Marcus Antônio Rossi Feliciano Felipe Brener Bezerra de Oliveira Pedro Paulo Maia Teixeira Wilter Ricardo Russiano Vicente Cristian Faturi Luiz Fernando de Souza Rodrigues 《Tropical animal health and production》2015,47(8):1465-1471
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Assessment of coagulation utilizing thromboelastometry in dogs undergoing orthopedic surgery
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Barbara Bruno DVM Cristiana Maurella DVM Sara Falco DVM Alberto Tarducci DVM Renato Zanatta DVM PhD Paola Gianella DVM PhD DACVIM Antonio D'Angelo DVM PhD DECVN DECBHM Lisa Piras DVM PhD Andrea Di Bella DVM MRCVS Antonio Borrelli DVM PhD MS 《Journal of Veterinary Emergency and Critical Care》2015,25(3):358-363
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Marcelo Luiz Laia Acelino Couto Alfenas Sergio Hermnio Brommonschenkel Shinitiro Oda Eduardo Jose de Melo Inae Marie de Arau jo Silva Janana Fernandes Goncalves Ariadne Marques 《林业研究》2015,(3)
Disease-resistant genes play an important role in defending against a variety of pathogens and insect pests in plants. Most of the disease-resistant genes encode pro-teins with conserved leucine rich r... 相似文献
46.
Cautela D Castaldo D Santelli F Laratta B Pirrello AG Malorni A Boscaino F 《Journal of agricultural and food chemistry》2007,55(4):1627-1637
Investigation of PCDDs, PCDFs, PCBs, Al, As, Pb, Ba, Co, Cu, Cr, Fe, Mn, Cd, Ag, Sn, Zn, and Hg contents in 60 samples of cold-pressed essential oils produced in Calabria and Sicily in 2003-2005 was carried out. PCDDs, PCDFs, and PCBs were analyzed by HRGC-HRMS techniques using U.S. EPA 1613/94 and U.S. EPA 1668/A (1999) analytical methods. Mineral components were determined through GFAAS techniques; Hg content was determined by FI-M/H-AAS. The results of this study showed that essential oil contamination was due to a widespread pollution, typical background of rural areas, with relatively higher concentrations of PCDDs compared to PCDFs and little presence of PeCDF. Congeners OCDD, HpCDF, and OCDF were found at high concentrations. Regarding mineral components, mean values of Cr, Fe, and Ni were in agreement with data reported in the literature. Concentrations of As and Pb were below the maximum limits accepted by the current legislation. Finally, none of the samples analyzed were contaminated with Hg. 相似文献
47.
Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning 总被引:1,自引:0,他引:1
López-Nicolas JM Pérez-López AJ Carbonell-Barrachina A García-Carmona F 《Journal of agricultural and food chemistry》2007,55(13):5312-5319
Although cyclodextrins (CDs) have been successfully used as antibrowning agents in different fruit juices, no research has studied the effect of these compounds on enzymatic browning in peach juice. In this paper, the color of fresh peach juice was evaluated in the presence of two types of natural (alpha-CD and beta-CD) and a modified (maltosyl-beta-CD) CD, and the effectiveness of these compounds as browning inhibitors was determined using the color space CIELAB system. Moreover, to clarify the mechanism by which CDs inhibit peach juice enzymatic browning, the process was kinetically modeled in the absence and presence of CDs using a colorimetric method; the apparent complexation constants between the mixtures of diphenols present in peach juice and some types of CD were calculated. The results show that the highest affinity constant was presented by alpha-CD (Kc = 18.31 mM-1) followed by maltosyl-beta-CD (Kc = 11.17 mM-1), whereas beta-CD was incapable of inhibiting peach juice enzymatic browning. Keywords: Cyclodextrin; browning; peach; juice; color; polyphenol oxidase. 相似文献
48.
Juan B Barron LJ Ferragut V Guamis B Trujillo AJ 《Journal of agricultural and food chemistry》2007,55(3):747-754
The effect of high-pressure (HP) treatment (300 MPa, 10 min) on the volatile profile of semihard ewe milk cheeses was investigated. The HP treatment was applied at two different stages of ripening (1 and 15 days; 3P1 and 3P15) and microbiota, proteolysis indexes (soluble nitrogen and total free amino acid content), and volatile compounds were assayed at 15, 60, 90, and 150 days of ripening. The intensity of odor and aroma of cheeses was also assayed. 3P1 cheeses presented the highest content of free amino acids and were characterized by the lowest amounts of aldehydes, ketones, short-chain free fatty acids, and terpenes and higher levels of ethanol and ethyl esters. 3P15 cheeses were characterized by the highest content of short-chain free fatty acids and pyruvaldehyde and the lowest abundance of secondary alcohols and were more similar to control cheeses than those HP-treated on the first day. Intensities of odor and aroma were not significantly influenced by the HP treatment. However, the panellists found some differences in 3P1 as compared with control and 3P15 cheeses in what they perceived as lower odor and aroma quality. 相似文献
49.
Pasqualone A Montemurro C Summo C Sabetta W Caponio F Blanco A 《Journal of agricultural and food chemistry》2007,55(10):3857-3862
Collina di Brindisi is an Italian extra virgin olive oil that obtained the mark of protected designation of origin (PDO) according to EC Regulation 2081/92. The varietal requirements of the official production protocol of this oil foresee that this oil is prepared from cultivar Ogliarola (minimum 70%) and other Olea europaea L. cultivars that are diffused in the production area, accounting for a maximum of 30%. The aim of this work was to verify the effectiveness of microsatellite analysis in verifying the identity of Collina di Brindisi PDO olive oil. A preliminary assessment of product's quality by means of chemical analyses was also carried out. Microsatellite analysis clarified that the generic name Ogliarola, indicated in the technical sheet of this PDO oil, actually corresponded to the Ogliarola salentina cultivar. Furthermore, the obtained results showed that the examination of a limited number of DNA microsatellites enables the identification of the Ogliarola salentina cultivar in this PDO oil. 相似文献
50.
Casado FJ Sánchez AH Rejano L Montaño A 《Journal of agricultural and food chemistry》2007,55(9):3503-3507
The occurrence of d-amino acids in commercial ripe olives, a well-known sterilized alkali-treated product, was investigated by high-performance liquid chromatography (HPLC) with precolumn automatic derivatization. Absolute amounts of D-amino acids were in total 18.6-38.2 mg/100 g edible portion. The major D-amino acids were D-aspartic acid, D-glutamic acid, D-serine, and D-leucine. Furthermore, to evaluate the effects of sterilization time and olive pH on amino acid racemization, a simulated processing of green ripe olives was carried out. Serine (both free and bound form) was the most-racemized amino acid after heat treatment. Sterilization (15-35 min at 121 degrees C) increased the racemization values of both free and protein-bound amino acids, although in case of protein-bound phenylalanine the increase was not statistically significant. With an increase of pH from 8 to 10 units, the racemization values of all amino acids increased significantly, except for free forms of aspartic and glutamic acids. In general, the effects of the sterilization time and olive pH on total concentration (L + D enantiomers) of each amino acid were also significant. 相似文献