Category: Cr

What is the risk of exposure to toxic compounds when consuming sparkling wines?

Compounds with toxic potential, such as the carbonyls and furfuryl alcohol, can be found in sparkling wines due to environmental contamination of the grapes or chemical reactions during the winemaking process. In this study, researchers evaluated the amount of these compounds in sparkling wines and the risk that their consumption presents to health. Read More →

What is the behavior of hypocotyl of soybean cultivars over several planting seasons?

In soybean culture, the length of the hypocotyl is one of the factors that evidences the genetic variability of these cultivars. This study evaluated the length of the hypocotyl of soybean crop over several planting seasons, identifying cultivars of predictable and stable behavior in relation to this factor. Read More →

What is the need to perform caudectomy procedures in sheep?

Although there is growing concern about animal welfare, procedures that cause pain and suffering in animals are still frequently performed by farmers, such as tail docking in sheep. This research collected the opinion of sheep breeders on tail docking to study the real need for this practice. Read More →

Seed and peel of umbu fruit have nutrients and compounds with bioactive potential

Native fruit of the Brazilian caatinga, the Umbu has a great socioeconomic importance for family farmers and microenterprises of the producing region. It has been transformed into different products like jellies, sweets, pulps and juices. Researchers performed an X-ray of the fruit and observed that it contains nutrients and compounds with bioactive potential in its seed and peel as well as their edible part. Read More →

What are the main results and the advantages and disadvantages of using fixed-time artificial insemination protocols in swine?

Fixed-time artificial insemination can be an efficient technology to optimize swine production processes by defining the best time to perform a single artificial insemination. Still, some limitations of this biotechnology need to be considered by producers. In this literature review, researchers analyze the latest protocols for fixed-time artificial insemination in swine production, pointing out its advantages and limitations. Read More →

Cinnamon essential oil and eugenol as alternatives to control bacteria in processed foods?

Cinnamon essential oil may be a viable alternative to control the formation of biofilms in food processing. Bacterial biofilms were reduced in the treatments using cinnamon essential oil and also their major compound under certain study conditions. Read More →

Is there a relation between cell immunity and phenoloxidase activity in bees exposed to stress conditions?

Bees are commonly infected by the deformed wing virus (DWV), which in low titers may be asymptomatic. Researchers discovered a relation between cell immunity and phenoloxidase activity in bees submitted to stress conditions. They demonstrated that this element can serve as an important indicator of bee infections. Read More →

Impaired transport conditions as a cause of respiratory diseases in goats

What is the impact of poor transport conditions on respiratory diseases in goats and other animals? In this study, researchers have shown that there is a clear association between transport stress and the development of bacterial infections in these animals. Read More →

Enzyme endo-β-mannanase is associated with the poor physiological quality of coffee seeds Coffea arabica L.

Endo-β-mannanase enzyme activity may indicate poor physiological quality of dried Coffea Arabica L. coffee seeds. This was the conclusion of a study conducted by researchers of the Brazilian Agricultural Research Company Embrapa Café, in Brasília, in partnership with researchers from the Federal University of Lavras, in Lavras, Minas Gerais, Brazil. Read More →

Electrostatic interaction determines protein coating of alginate microparticles by ionic gelation

Varying the pH significantly influences the protein coating of alginate microparticles by ionic gelation and consequently the protection and release of the encapsulated material. Varying the amount of calcium, on the other hand, did not show influence protein adsorption during the coating phase with a protein layer. These were the results found by researchers from the Federal Technological University of Paraná, in Londrina, and from the Institute of Food Technology, Campinas, São Paulo, Brazil. Read More →