Storage Conditions
Mostrando 13-24 de 1037 artigos, teses e dissertações.
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13. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit
Abstract The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiologica
Food Sci. Technol. Publicado em: 2020-12
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14. Extremely low-oxygen storage: aerobic, anaerobic metabolism and overall quality of apples at two temperatures
ABSTRACT The objective of this work was to evaluate the effect of extremely low-oxygen storage on the aerobic, anaerobic metabolism and overall quality maintenance of ‘Royal Gala’ and ‘Galaxy’ apples stored at two temperatures. For ‘Royal Gala’ apples, four treatments were evaluated in a two-factor scheme (2 × 2), with two storage conditions: [1
Bragantia. Publicado em: 2020-09
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15. The Italian Society Indication for Rhinologists during Covid-19: Italy Phase 2
ABSTRACT The objective of this work was to evaluate the effect of extremely low-oxygen storage on the aerobic, anaerobic metabolism and overall quality maintenance of ‘Royal Gala’ and ‘Galaxy’ apples stored at two temperatures. For ‘Royal Gala’ apples, four treatments were evaluated in a two-factor scheme (2 × 2), with two storage conditions: [1
Int. Arch. Otorhinolaryngol.. Publicado em: 2020-09
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16. Effects of Temperature and Concentration on the Determination of PET Viscosity
This work describes the use of experiment planning to investigate the effects of the variables temperature and concentration of the polymer solution on the viscosity test of polyethylene terephthalate (PET). For this, the response surface methodology was based on a central composite rotatable design (CCRD) to optimize the combinations of the analytical condi
J. Braz. Chem. Soc.. Publicado em: 2020-09
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17. Conservation of crisp lettuce in different post-harvest storage conditions
ABSTRACT The objective of this work was to evaluate the post-harvest quality and the final storage time of the hydroponic crisp lettuce ‘Brida’, conditioned in different types of plastic packaging and environments. The statistical design was a completely randomized 3x2 factorial design, with 3 types of packages (control (without plastic packaging), perf
Rev. Ceres. Publicado em: 2020-08
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18. Seed quality of 22 quinoa materials (Chenopodium quinoa Willd.) from the department of Boyacá
ABSTRACT Chenopodium quinoa Willd. is a pseudocereal with seeds that are a rich source of vitamins and minerals. However, there are few studies on quinoa seed quality, especially for the Colombian germplasm. So, the objective of this research was to determine the quality of 22 quinoa materials from the Department of Boyacá by evaluating the physical (color,
Rev. Ceres. Publicado em: 2020-08
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19. EVOLUÇÃO DA LEGISLAÇÃO E DAS TÉCNICAS ANALÍTICAS APLICADAS A ESTUDOS DE ESTABILIDADE DE INSUMOS E PRODUTOS FARMACÊUTICOS
Stability is an important parameter to evaluate the quality, safety and efficacy of drug substances and pharmaceutical products. The stability studies aim to determine the ability of a formulation to maintain its specifications, in order to establish shelf life and recommended storage conditions. Despite the extensive relevance, until the 1980’s the stabil
Quím. Nova. Publicado em: 20/07/2020
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20. Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxy
Food Sci. Technol. Publicado em: 2020-06
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21. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 2020-06
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22. Does an urban environment affect leaf structure of Eugenia uniflora L. (Myrtaceae)?
ABSTRACT External factors can interfere with the structure and biological activity of plants. Nevertheless, the susceptibility of plants to specific environmental conditions varies, which raises many questions about the behavior of medicinal plants when grown in urban areas. This study aims to detect possible changes induced by exposure of Eugenia uniflora L
Acta Bot. Bras.. Publicado em: 2020-06
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23. Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential
Food Sci. Technol. Publicado em: 2020-06
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24. Variability of the Volatile Organic Compounds of Achillea millefolium L. According to the Collection Time, Type of Polyethylene Packaging and Storage Period
The collection time could be an important target for optimizing technological processes in obtaining essential oils of interest to agribusiness. The objective of this study was to distinguish the time for the collecting of Achillea millefolium L. leaves, which provides the highest yield and quality of the essential oil. Also, identify the type of polyethylen
J. Braz. Chem. Soc.. Publicado em: 2020-05