Proteins belonging to the response to osmotic stress and methylation pathways were strongly accumulated in treated cultivation the response to toxic substances and the negative regulation of transcription seemed to have a role in the resistance. Even if the glyphosate treatment negatively affected the biomass and the photosynthetic pigments, it induced resistance in the survival A. The differentially expressed proteins in the treated cyanobacteria versus the control cultivations were evaluated weekly during 21 days of treatment. The culture biomass, the phycocyanin, and the chlorophyll a concentrations were evaluated every week during 42 days of treatment. Experimental cultivations acclimated in aquaria were treated with 0.2 mM glyphosate. This study aimed to explore the effects of the herbicide glyphosate on a selected strain of the cyanobacteria Arthrospira maxima cultivated in a company. exhibited an ability to tolerate the organophosphates. 1: α-Pinene isomer 2: Camphene 3: o-Cymene 4: 3-Carene 5: α-Myrcene 6: α-Terpinene 7: o-Cymene isomer 8: Limonene 9: Linalool 10: Endo-borneol 11: Terpinen-4-ol isomer 12: Terpineol isomer 13: Elemene isomer 14: Carvacrol 15: Carvacrol isomer 16: Carvacrol isomer 17: Coapene isomer 18: α-Copaene isomer 19: Cariophylene isomer 20: Cariophylene 21: α-Guaiene 22: Humulene 23: α-Bisabolene 24: Methanethiol 25: Allyl isothiocyanate 26: Diallyl disulphide 27: Dipropyl disulfide 28: Allyl trisulfide 29: Diallyl sulfide 30: 2-Ethyl dithiane 31: Allyl-2-isopropyldisulfane 32: (E) −1-(Prop-1-en-yl) −3-propyltrisulfane isomer 33: 3,4-Dimethyl-thioene 34: Dimethyldisulfide 35: Dimethyl trisulfide. UM: unmarinated moose, UB: unmarinated beef, MM: marinated moose with unfiltered beer based marinate 1, MS: marinated moose with unfiltered beer based marinate 2, BM: marinated beef with unfiltered beer based marinate 1 BS: marinated beef with unfiltered beer based marinate 2. PCA biplot performed with the abundances of the volatile terpenes and thiols detected in the headspace of unmarinated and marinated grilled moose and beef, together with the scores of sensory attributes as supplementary quantitative variables. Method name: The use of XLSTAT in conducting principal component analysis (PCA) when evaluating the relationships between sensory and quality attributes in grilled foods, Keywords: Grilled ruminant meat, Volatile metabolites, Unfiltered beer-based marinades, SPME-GC/MS, Sensory analysis, Principal component analysis
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