Storage Control
Mostrando 13-24 de 883 artigos, teses e dissertações.
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13. 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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14. Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage
Abstract The use of edible coating has been an alternative to maintain the quality of vegetables and prolong their post-harvest life. This study aims to evaluate bioactive compounds in Spondias tuberosa submitted to different coating formulations based on Chlorella sp. associated with the pomegranate seed oil, to establish the one that best maintains post-ha
Food Sci. Technol. Publicado em: 2020-09
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15. Stress and long-term memory retrieval: a systematic review
Abstract Introduction The experience of stressful events can alter brain structures involved in memory encoding, storage and retrieval. Here we review experimental research assessing the impact of the stress-related hormone cortisol on long-term memory retrieval. Method A comprehensive literature search was conducted on PubMed, Web of Science and PsycNet
Trends Psychiatry Psychother.. Publicado em: 2020-09
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16. 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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17. Snack bars enriched with Spirulina for schoolchildren nutrition
Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and
Food Sci. Technol. Publicado em: 2020-06
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18. Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature
Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a complete
Food Sci. Technol. Publicado em: 2020-06
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19. Postharvest 1-methylcyclopropene treatments maintain the quality of Rosa sterilis D. shi during storage
Abstract Effects of different concentrations of aqueous 1-methylcyclopropene (1-MCP) on Rosa sterilis D. shi fruits were investigated. The fruits were harvested at commercial maturity stage and treated with 1-MCP treatment at 0.5, 1.0, and 1.5 μL L-1 for 20 h at 25 °C in an air tight chamber along with control sample to evaluate the effect of 1-MCP concent
Food Sci. Technol. Publicado em: 2020-03
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20. Postharvest quality of ‘Brookfield’ apple field-treated with naphthalene acetic acid alone or combined with other growth regulators
ABSTRACT The Gala cultivars represent about 65% of the Brazilian apple production, however, it has a short harvest period, making necessary to use technologies that anticipate or delay fruit maturation. A widely used technology is the preharvest application of growth regulators. The objective of this investigation was to evaluate the effect of preharvest app
Bragantia. Publicado em: 2020-03
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21. Effects of intra-dentate gyrus microinjection of myokine irisin on long-term potentiation in male rats
RESUMO A indução de potenciação de longo prazo (LTP) aumenta a capacidade de armazenamento das sinapses no giro denteado (DG) do hipocampo. A irisina é uma miocina gerada a partir do FNDC5 (um precursor genético) durante o exercício. Embora a administração intra-Cornu Ammonis1 de irisina fortaleça a LTP em camundongos com doença de Alzheimer, os e
Arq. Neuro-Psiquiatr.. Publicado em: 10/01/2020
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22. Snack bars enriched with Spirulina for schoolchildren nutrition
Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and
Food Sci. Technol. Publicado em: 20/12/2019
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23. Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods
ABSTRACT The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight lo
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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24. Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis
RESUMO: O objetivo deste estudo foi avaliar o efeito da inclusão de biomassa microbiana sobre a rancidez oxidativa de rações de tilápia armazenadas por 12 meses. Os tratamentos incluíram uma dieta controle e dietas suplementadas com 0,01% de vitamina E 0,01%, com 0,25 e 0,5% de S. cerevisiae e com 0,25 e 0,5% de S. platensis. As dietas experimentais fo
Cienc. Rural. Publicado em: 13/12/2019