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Mostrando ítems 111-120 de 3968
Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
(Soc Brasileira Ciência Tecnologia Alimentos, 2011-07-01)
Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, ...
Acrosin release and acrosin activity during incubation in capacitating media using fresh and frozen-thawed dog sperm
(Sociedad de Biología de Chile, 2011)
Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)
(Instituto de Investigaciones Agropecuarias, INIA, 2008)
Ohmic treatment of fresh foods: effect on textural properties
(Universiti Putra Malaysia, 2013-09)
The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; ...
Hemostatic therapy in experimental intracerebral hemorrhage associated with the direct thrombin inhibitor dabigatran
(2011)
Background and Purpose: Dabigatran-etexilate (DE) recently has been approved for stroke prevention in atrial fibrillation. However, lack of effective antagonists represents a major concern in the event of intracerebral ...
Anthurium andraeanum senescence in response to 6-benzylaminopurine: Vase life and biochemical aspects
(Elsevier B.V., 2020-03-01)
Plant growth regulators (PGRs) are key compounds in plant development and their exogenous use has the potential to positively influence the vase life of cut ornamentals. However, the application method can directly impact ...
Edible coating with probiotic as a quality factor for minimally processed carrots
(2018-09-01)
The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of ...
Caracterização físico-química e de frescor de filés de tilápia do Nilo (Oreochromis niloticus) oriundas da pesca extrativista no médio Rio Tietê/SP, Brasil
(INST PESCA, 2009)
For increasing, the fish consumption in Brazil, is necessary offer products, with quality control to guarantee food safety to the consumers. The Medium Tiete river region is the largest producer of Nile tilapia (Oreochromus ...