Storage Conditions
Mostrando 1-12 de 1037 artigos, teses e dissertações.
-
1. Soft figs shelf life increasing with and 1-methylcyclopropene and cold storage
ABSTRACT The best sensorial Brown Turkey figs for the fresh market are the ones harvested soft. However, at this maturity stage, they have a very short shelf life, from two to seven days, depending on environmental conditions, which make their marketing very difficult. This research’s goal was to increase the shelf life of soft 'Roxo de Valinhos' figs, a '
Revista Ceres. Publicado em: 2022
-
2. Simultaneous Quantification of Amorphous and Crystalline Valsartan in Tablets Using Raman Spectroscopy and Chemometrics Tools
Valsartan is an antihypertensive active pharmaceutical ingredient (API), it is used in the amorphous state in the commercial products. As amorphous materials are metastable, amorphous valsartan can crystallize to valsartan E, promoting changes in the dissolution and bioavailability of the drug. Tablets containing metastable forms of APIs need special conditi
Journal of the Brazilian Chemical Society. Publicado em: 2022
-
3. Healthy chocolate enriched with probiotics: a review
Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during p
Food Sci. Technol. Publicado em: 2021-09
-
4. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
Food Sci. Technol. Publicado em: 2021-09
-
5. Stability Analyses by HPLC-MS of Guanitoxin Isolated from Sphaerospermopsis torques-reginae
Guanitoxin (GNT) is a natural organophosphate produced by some species of freshwater cyanobacteria, which inhibits the active site of acetylcholinesterase, preventing the hydrolysis of cholinesterases and consequently causing serious disturbances in the neuromuscular system. Despite having a chemical structure like synthetic organophosphates, there is still
J. Braz. Chem. Soc.. Publicado em: 2021-08
-
6. Effect of part-baking time, freezing rate and storage time on part-baked bread quality
Abstract In the baking industry, different processes and methods of freezing have been used for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking time, freezing rate, and frozen storage time on part-baked French bread quality was determined. The bread was part-baked for 0, 3 and 6 min, frozen at slo
Food Sci. Technol. Publicado em: 2021-06
-
7. Variability in the shelf life of table grapes from same batch when exposed under different ambient air conditions
Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the
Food Sci. Technol. Publicado em: 2021-06
-
8. RESPOSTA A CARTA AO EDITOR: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the
Rev Bras Med Esporte. Publicado em: 2021-06
-
9. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
-
10. THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of w
Eng. Agríc.. Publicado em: 2021-05
-
11. Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage
Abstract The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five st
Food Sci. Technol. Publicado em: 2021-03
-
12. Evaluation of a rapid detection method of Salmonella in comparison with the culture method and microbiological quality in fish from the Brazilian Amazon
Abstract Microbiological safety of fish is a concern of consumers, industries and regulatory agencies worldwide. Among the pathogenic microorganisms, Salmonella spp. is one of the main agents of foodborne diseases and should be absent in animal products. Rapid and accurate identification of pathogens in the supply chain is important for both quality assuranc
Food Sci. Technol. Publicado em: 2021-03