Quem faz fotossíntese? FOTOSSÍNTESE Seres autótrofos fotossintetizantes. Local: cloroplastos. Importância Ecológica Etapas da Fotossíntese. 8 set. Transcript of Química da Fotossíntese A fotossíntese é o processo de conversão de energia luminosa em energia química, Fase Escura. 28 jun. Marcadores: FAD, fase clara da fotossintese, fase escura da fotossintese, fermentacao, fotossintese, NAD, NADP, niacina, nicotinamida.

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The Chlorophylls are a common green pigment to all photosynthetic cells.

Fotossíntese – Fase Clara

They are easily degraded, because of their unstable chemical structure. Degradation results in products alter the perception and quality of foods. This review discusses the various factors, that interfere on chlorophyll degradation such as light, irradiation, heat, acids, oxygen, enzymatical alteration and the interaction with other pigments.

Also, the other topic that was mentioned the utilization of the chlorophylls as dyes through a complex formation that fotossinntese this pigment more stable to degradation. Clorofilas como corantes em alimentos. Light effects on food.

Journal of Food Protectionv. Programa de Monitoramento Ambiental. Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts.


Química da Fotossíntese by Leticia Magalhaes on Prezi

Journal of Agriculture and Food Chemistryv. Handbook of food analysis: Revista Brasileira de FisiologiaLondrina, v. Chlorophyll changes in some green leafy vegetables during cooking. Journal of the Science of Food and Agriculturev. Capturado em 27 maio Kinetic model for chlorophyll degradation in green tissue. Journal of Esura Food Chemistryv. Methods in comparative plant ecology. The effects of ethylene, depressed oxygen and elevated carbon dioxide on antioxidant profiles of senescing spinach leaves.

Journal of Experimental Botanyv. LCB -Fisiologia vegetal: Capturado em 22 mar.

Effect of conditions and time of storage on technological quality changes of parsley leaves. Relationship between chlorophyll a and b-carotene in a lipid-containing model system during heating. Food Chemistryv. Modelling colour and chlorophyll losses of frozen green beans Phaseolus vulgaris. International Journal of Refrigerationv. Effects of light on degradation of chlorophyll and proteins during senescence of detached rice leaves.

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fase escura e clara da fotossintese pdf

Pheophorbide a oxygenase is a rieke-type iron- sulfur protein, encoded by the accelerated cell death l fotosaintese. Plant Biologyv. Effect of storage time-food processing plants and marketing conditions on the quality ofsome frozen vegetables. PhD thesis, University of Alexandria, Egypt. Zeitschrift fiir die lebensmittelwirtschaftv.


Chlorophyll and carotenoid analysis in food products.

Properties of the pigments and methods of analysis. Chlorophyll a oxygenase CAO is involved in chlorophyll b formation from chlorophyll a. Recent advances in the cell biology of chlorophyll catabolism.

Advances in Botanical Researchv. Gap dynamics in managed Amazonian forest: Structural and ecophysiological aspects.

Sala BioQuímica

Wisconsin – Madison, Factors electing static headspace gas-chromatographic analysis of lipid oxidation in precooked meat. Journal ofAgricultural fofossintese Food Chemistryv. Chlorophyll b can serve as the major pigment in functional photosystem II complexos of cyanobacteria.

Proceedings of the National Academy of Sciencesv. All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Services on Demand Journal. How to fotozsintese this article.