Storage Stability
Mostrando 13-24 de 559 artigos, teses e dissertações.
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13. Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability
Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additional
Food Sci. Technol. Publicado em: 2021-03
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14. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests alo
Food Sci. Technol. Publicado em: 2021-03
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15. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 2020-09
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16. 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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17. 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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18. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 2020-06
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19. 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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20. Stability of refrigerated whole blood samples for osmotic fragility test
ABSTRACT Background: The osmotic fragility test (OFT), conventionally used for assisting the diagnosis of many erythrocyte disorders, is a manual and time-consuming analysis not daily performed in many medical laboratories. This study was aimed at defining the stability of whole blood samples used for assessing erythrocyte osmotic resistance. Methods: Twen
Hematol., Transfus. Cell Ther.. Publicado em: 2020-06
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21. Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days o
Food Sci. Technol. Publicado em: 2020-06
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22. Primary melanoma of leptomeninge in a patient with giant congenital melanocytic nevus,
ABSTRACT Background: The osmotic fragility test (OFT), conventionally used for assisting the diagnosis of many erythrocyte disorders, is a manual and time-consuming analysis not daily performed in many medical laboratories. This study was aimed at defining the stability of whole blood samples used for assessing erythrocyte osmotic resistance. Methods: Twen
An. Bras. Dermatol.. Publicado em: 2020-06
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23. Evaluation of the Influence of the Substituting Cation on the Structural and Morphological Properties of the New Garnet Sm3−xREExFe5O12 (REE = Dy, Gd and Lu)
Rare earth garnets (REE3Fe5O12) have magnetic-electric and optical properties that can be used in transmitters, microwave and data storage devices. These properties depend mainly on partial or total substitution of the cationic sites, as well as by the synthesis method used. Therefore, in this work was studied the influence of the substituting cation on the
Mat. Res.. Publicado em: 20/01/2020
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24. Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days o
Food Sci. Technol. Publicado em: 17/01/2020