Heat Treatment
Mostrando 13-24 de 2112 artigos, teses e dissertações.
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13. Improving seed germination and seedling growth of guava under heat and osmotic stresses by chemical and hormonal seed treatments
ABSTRACT This study, consisting of two independent experiments, was conducted to optimize presowing guava seed treatments and evaluate the optimized treatments in improving germination and seedling growth of guava under heat and osmotic stresses. In the first experiment, seeds of guava cultivar White Flesh Local I were soaked in water, gibberellic acid (GA3)
Bragantia. Publicado em: 2020-12
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14. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 2020-09
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15. Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys
Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods
Food Sci. Technol. Publicado em: 2020-09
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16. 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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17. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
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18. Fire cues and germination of invasive and native grasses in the Cerrado
ABSTRACT Fire-related cues may enhance seed recruitment in flammable ecosystems and differences in fire-germination responses of invasive vs. native species can drive the invasion process. We evaluated the effects of heat shock and smoke water solution treatment on seed germination of invasive (Melinis minutiflora, Urochloa decumbens, U. brizantha) and nativ
Acta Bot. Bras.. Publicado em: 2020-03
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19. Fabry disease: genetics, pathology, and treatment
SUMMARY Fabry disease (FD) is a recessive monogenic inheritance disease linked to chromosome X, secondary to mutations in the GLA gene. Its prevalence is estimated between 1:8,454 and 1:117,000 among males and is probably underdiagnosed. Mutations in the GLA gene lead to the progressive accumulation of globotriaosylceramide (Gb3). Gb3 accumulates in lysosome
Rev. Assoc. Med. Bras.. Publicado em: 13/01/2020
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20. Stabilization of Rice Bran in Broiler Feed with Natural and Synthetic Antioxidants and Heat Treatment
ABSTRACT The objective of this study was to evaluate different strategies for the oxidative stabilization of rice bran (RB) in the diet of broiler chickens using natural antioxidant additives, synthetic antioxidant additives and heat treatment on performance, breast meat quality and liver fat content and the nutrient digestibility coefficients. Furthermore,
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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21. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 20/12/2019
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22. Cation Vacancies in NiFe2O4 During Heat Treatments at High Temperatures: Structural, Morphological and Magnetic Characterization
Nickel ferrite (NiFe2O4) was synthesized by mixing stoichiometric amounts of α-Fe2O3 and NiO using mechanical milling and heat treatments at high temperatures. The physical characterization of the samples was carried out using X-ray diffraction, infrared and Raman spectroscopies, Mössbauer spectrometry, magnetization measurements, scanning electron microsc
Mat. Res.. Publicado em: 20/12/2019
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23. Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys
Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods
Food Sci. Technol. Publicado em: 13/12/2019
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24. Morphology, Crystalline Structure and Chemical Composition Of MAO Treated Ti-15Zr-Mo Surfaces Enriched with Bioactive Ions
In this study, MAO treatment was used to enrich, with bioactive Ca, Mg and P atoms, as-casted and heat-treated Ti-15Zr-xMo (x = 0, 5, 10 and 15 wt%) alloys, for potential use as advanced metallic biomaterials. The chemical composition of the surface was evaluated by EDS and XPS measurements. The morphology and microstructure was analyzed by OM and SEM images
Mat. Res.. Publicado em: 09/12/2019