Frozen Storage
Mostrando 13-24 de 209 artigos, teses e dissertações.
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13. Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat
Resumo O objetivo deste estudo foi investigar a qualidade nutricional bem como a estabilidade lipídica de filés de Arapaima gigas. Um total de 27,32 kg de filés de A. gigas foi obtido e a composição centesimal e o perfil de ácidos graxos foram imediatamente determinados. Além disso, os parâmetros de oxidação lipídica foram analisados durante 15 e
Braz. J. Food Technol.. Publicado em: 18/04/2019
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14. An alternative storage method for characterization of the intestinal microbiota through next generation sequencing
ABSTRACT Gut microbiota has been the subject of various molecular studies mainly due to its importance and wide-ranging relationships with human hosts. However, the storage of fecal samples prior to DNA extraction is critical when characterizing the composition of intestinal microbiota. Therefore, we aimed to understand the effects of different fecal storage
Rev. Inst. Med. trop. S. Paulo. Publicado em: 29/11/2018
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15. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage
Abstract The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger. The effects of quinoa flour addition (3, 5, 7 and 10%) on physicochemical composition, pH, cooking parameters and dimensional changes, color and t
Food Sci. Technol. Publicado em: 30/07/2018
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16. Modification of the Alere GIARDIA Ag TEST immunochromatography KIT methodology for its use in frozen fecal sediment of dogs and cats
ABSTRACT Giardia duodenalis is a worldwide intestinal parasite and is one of the most frequent protozoa species infecting dogs and cats. This study aimed to modify the methodology of Alere GIARDIA Ag TEST KIT for its use in frozen fecal sediments with different storage times in a freezer (-20°C), thus expanding the range of use of this methodology. One hund
An. Acad. Bras. Ciênc.. Publicado em: 2018-03
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17. Human DNA extraction from whole saliva that was fresh or stored for 3, 6 or 12 months using five different protocols
Abstract Saliva when compared to blood collection has the following advantages: it requires no specialized personnel for collection, allows for remote collection by the patient, is painless, well accepted by participants, has decreased risks of disease transmission, does not clot, can be frozen before DNA extraction and possibly has a longer storage time. O
J. Appl. Oral Sci.. Publicado em: 2017-04
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18. Limit growth of ice crystals under different temperature oscillations levels in nile Tilapia
Abstract The degenerative effect of temperature fluctuations during storage time is a critical condition that needs to be quantitatively characterized in products where drip losses are appreciable. In this work, real storage conditions were reproduced using freezers modified to cause 3 levels of temperature fluctuation (± 0, ± 3, ± 5; ± 7) during storage
Food Sci. Technol. Publicado em: 20/03/2017
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19. Salivary calcium and phosphate stability in different time and temperature storage
ABSTRACT The non-invasive collection and inexpensive nature of saliva has made it an attractive sample for use for diagnosis and research on several diseases. Storage circumstances may affect salivary component concentrations. The objective was to analyze calcium and phosphate stability in saliva samples stored at different conditions. Saliva of healthy peop
Braz. J. Pharm. Sci.. Publicado em: 2016-12
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20. Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions
Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA
Food Sci. Technol. Publicado em: 2015-04
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21. Hepatitis B virus DNA stability in plasma samples under short-term storage at 42°C
We evaluated the stability of hepatitis B virus (HBV) DNA in plasma samples stored at 42°C for external quality assessment (EQA) panels of viral load. To assess the stability of plasma samples containing different concentrations of HBV DNA, serial dilutions of HBV-infected samples with a viral load of 6.40 log(10) IU/mL were made to yield vira
Braz J Med Biol Res. Publicado em: 13/03/2015
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22. Effect of previous chilling storage on quality loss in frozen (–20 °C) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene
Rancidity development during frozen storage (–20 °C) of sierra fish (Scomberomorus sierra) was studied. Fillets were packed in low-density polyethylene films with and without butylated hydroxytoluene added (BHT-LDPE and LDPE respectively). Fillets stored with no package were used as control. Special attention was given to the effect of previous ice storag
Food Sci. Technol. Publicado em: 2015-03
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23. Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15ºC for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty acids were determined by gas chromatograph coupled to mass sp
Braz. arch. biol. technol.. Publicado em: 2014-02
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24. Stability of frozen marolo pulp during storage
Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%),
Food Sci. Technol. Publicado em: 2013-12