Encontrados 14 documentos, a visualizar página 1 de 2
Retorno da produção de arroz irrigado com cultivares convencionais após o uso d...
Avila,L.A.; Teló,G.M.; Ferreira,R.B.; Marchesan,E.; Machado,S.L.O.; Rossato,T.L.; Cezimbra,D.M.; Rigão Jr.,G.Os herbicidas imazethapyr + imazapic usados no sistema Clearfield® de produção de arroz irigado podem persistir no solo e afetar cultivares de arroz não tolerantes semeados em sucessão. O efeito sobre o arroz irrigado não tolerante pode variar de acordo com os genótipos e herbicidas utilizados no arroz cultivado em sucessão. Em vista disso, foi realizado um experimento com o objetivo de avaliar alternativas de ...
Protein haze formation in wines revisited. The stabilising effect of organic acids
Batista, L.; Monteiro, L.; Loureiro, V.; Teixeira, A.R.; Ferreira, R.B.The effect on the wine protein haze potential of five organic acids commonly encountered in wines (L(+)- tartaric, L( )-malic, citric, succinic and gluconic acids) was assessed. All five acids, tested at 20 mM, reduced dramatically the haze potential of proteins, either in wine or dissolved in water, throughout the range of pH values typical of wines (i.e., from 2.8 through 3.8). Subtle differences among the ac...
The ubiquitin/proteasome pathway from Lemna minor subjected to heat shock
Caeiro, A.S.; Ramos, P.C.; Teixeira, A.R.; Ferreira, R.B.Exposure of Lemna minor L. to high temperatures leads to an initial decrease in the ubiquitin (Ub) monomer pool size and the accumulation of high molecular mass Ub-protein conjugates, possibly reflecting an increment in the supply of protein substrates to the Ub/proteasome pathway. Alternative explanations include, for example, changes in the transcription rates of one or more pathway components. To measure the...
Determinação de biureto em uréia agroindustrial por espectrofotometria
Ferreira,R. B.; Franzini,V. P.; Gomes Neto,J. A.Foi desenvolvido um método espectrofotométrico para a determinação de biureto em fertilizantes à base de uréia empregando Cu(OH)2(s) como reagente analítico. O método se baseia na reação entre biureto e Cu(OH)2(s) e formação do complexo Cu(C2N3O2H5)2 de coloração violeta cujo espectro apresenta máximo de absorção em 510 nm. Após o estabelecimento das melhores condições analíticas, o método proposto foi aplicado...
Wine instability. I. The importance of the wine proteins
Mesquita, P.R.; Monteiro, S.; Pereira, M.A.P.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.
Wine instability. II. The influence of several non-proteic components
Pereira, M.A.P.; Mesquita, P.R.; Monteiro, S.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.In the present work the effects on wine protein instability of wine polysaccharides, proteins of non-wine origin and alcohol were investigated.
Wine instability. III. The influence of pH
Mesquita, P.R.; Monteiro, S.; Pereira, M.A.P.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.In the present work the influence of pH in wine stability was investigated.
Use of immunological methods in the study of the wine proteins
Monteiro, S.; Pereira, M.A.P.; Mesquita, P.R.; Tanganho, M.C.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.Monteiro et al. (1999) produced antibodies against the total proteins and against individual polypeptides from a Portuguese wine. In the present work this antibodies were used to detect the presence of identical or similar proteins in distinct wines or in wines prepared from diferent grape varieties.
Characteristics of the wine proteins
Pereira, M.A.P.; Mesquita, P.R.; Monteiro, S.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.With the purpose of studying the proteins present in wines and the reason why they precipitate, during storage, causing a haze which renders these beverages of low commercial value, experiments are under way to determine the structural factors responsible for this phenomenon. In addition, a detailed structural analysis of the wine proteins will certainly help in developing methods for the specific removal of th...
Structural studies on the wine proteins. II - Determination of the primary stru...
Pereira, M.A.P.; Monteiro, S.; Loureiro, V.; Teixeira, A.; Ferreira, R.B.Só está disponível o resumo. ; Structural studies on the wine proteins. II - Determination of the primary structures on the proteins.
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