Storage
Mostrando 25-36 de 6215 artigos, teses e dissertações.
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25. 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
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26. Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil
Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated f
Food Sci. Technol. Publicado em: 2021-09
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27. 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
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28. 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
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29. Evaluation of Caripill™ as a component of platelet storage solution
ABSTRACT Background Carica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet tra
Hematol., Transfus. Cell Ther.. Publicado em: 2021-06
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30. Storage of soybean with high percentage of grains damaged by bugs in the crop
ABSTRACT Bugs are pest insects that, when not adequately controlled, may cause significant losses in the soybean crop. Their damage to grains compromises delivery in the storage unit and storage success. Thus, the objective of this study was to evaluate, during storage, the effect of temperature and moisture content on soybean grain quality with high damage
Rev. Ceres. Publicado em: 2021-06
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31. Erythropoietin-producing clear cell renal cell carcinoma associated with secondary polycythemia
ABSTRACT Background Carica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet tra
Hematol., Transfus. Cell Ther.. Publicado em: 2021-06
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32. Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen
Abstract Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount of total volatile nitrogen (TVN). The main aim of this study was evaluating red meat putrefaction based on putrescine and cadaverine content in red meat as major biogenic amines that contributed in TVN content during long-term storage in freezing condition. F
Food Sci. Technol. Publicado em: 2021-06
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33. 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
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34. Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and t
Food Sci. Technol. Publicado em: 2021-06
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35. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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36. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06