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Listar por palabra clave "Catalase"

Mostrando ítems 1-7 de 7

A permeable cuticle is associated with the release of reactive oxygen species and induction of innate immunity

L'Haridon, Floriane; Besson-Bard, Angelique; Binda, Matteo; Serrano Mateo, Mario; Abou-Mansour, Eliane; Balet, Francine; Schoonbeek, Henk-Jan; Hess, Stephane; Mir Moreno, Ricardo; Leon Ramos, Jose; Lamotte, Olivier; Metraux, Jean-Pierre (Public Library of Science, 2011)

[EN] Wounded leaves of Arabidopsis thaliana show transient immunity to Botrytis cinerea, the causal agent of grey mould. Using a fluorescent probe, histological staining and a luminol assay, we now show that reactive oxygen ...
Estudio de la actividad enzimática del suelo bajo condiciones de cultivo ecológico y convencional en una colección de pimientos y chiles (Capsicum spp.)

Morales Manzo, Ivan Ilich (Universitat Politècnica de València, 2017-10-18)

Nowadays, the organic agriculture had been acquiring significant importance in the market, with a clear upward trend in the coming years. Many of the plant material used hasn't been subject of a breeding program to this ...
Grafting Improves Fruit Yield of Cucumber Plants Grown under Combined Heat and Soil Salinity Stresses

Bayoumi, Yousry; Abd-Alkarim, Emad; El-Ramady, Hassan; El-Aidy, Farouk; Hamed, El-Samahy; Taha, Naglaa; Prohens Tomás, Jaime; Rakha, Mohamed (MDPI AG, 2021-03)

[EN] Improving the productivity of cucumber (Cucumis sativus L.) plants subjected to combined salinity and heat stresses is a significant challenge, particularly in arid and semi-arid regions. Gianco F1 cucumbers were ...
INFLUENCE OF MUSCLE TYPE, REFRIGERATION STORAGE AND GENETIC LINE ON ANTIOXIDANT ENZYME ACTIVITY IN RABBIT MEAT

Hernández, P.; López, A.; Marco, M.; Blasco, A. (World Rabbit Science. ICTA. UPV, 2002)

[EN] Oxidative processes in meat lead to meat quality deterioration. Meat has endogenous antioxidants and prooxidants. Our objective was to study the activity of the antioxidant enzymes in two different lines of rabbit ...
Safety evaluation of the food enzyme catalase from porcine liver

Lambré, Claude; Barat Baviera, José Manuel; Bolognesi, Claudia; Cocconcelli, Pier Sandro; Crebelli, Riccardo; Gott, David Michael; Grob, Konrad; Lampi, Evgenia; Mengelers, Marcel; Mortensen, Alicja; Rivière, Gilles; Steffensen, Inger-Lise; Tlustos, Christina; van Loveren, Henk; Vernis, Laurence (Willey, 2022-04)

[EN] The food enzyme catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase; EC 1.11.1.6) is obtained from porcine liver by Avances Bioquimicos Alimentacion, S.L. (Spain). The food enzyme is intended to be used in ...
Safety evaluation of the food enzyme catalase from porcine liver.

Lambré, Claude; Barat Baviera, José Manuel; Bolognesi, Claudia; Cocconcelli, Pier Sandro; Crebelli, Riccardo; Gott, David Michael; Grob, Konrad; Lampi, Evgenia; Mengelers, Marcel; Mortensen, Alicja; Rivière, Gilles; Steffensen, Inger-Lise; Tlustos, Christina; van Loveren, Henk; Vernis, Laurence (Willey, 2022-01)

[EN] The food enzyme catalase (EC 1.11.1.6) is obtained from porcine liver by Laboratorios Arroyo S.A. It is intended to be used in a broad range of food processes. The Panel noted that the manufacturing process involved ...
Safety evaluation of the food enzyme catalase from the genetically modified Aspergillus niger strain DP-Azw58

Lambré, Claude; Barat Baviera, José Manuel; Bolognesi, Claudia; Cocconcelli, Pier Sandro; Crebelli, Riccardo; Gott, David Michael; Grob, Konrad; Lampi, Evgenia; Mengelers, Marcel; Mortensen, Alicja; Rivière, Gilles; Steffensen, Inger-Lise; Tlustos, Christina; Van Loveren, Henk; Vernis, Laurence (Willey, 2021-08-13)

[EN] The food enzyme catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase; EC 1.11.1.6) is produced with the genetically modified Aspergillus niger strain DP-Azw58 by Danisco US, Inc. The genetic modifications do ...