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The pore forming capacity of Sticholysin I in dipalmitoyl phosphatidyl vesicles is tuned by osmotic stress
(Elsevier, 2017)
The osmotic condition modulates the properties of liposomes, particularly those related to their
stability and response to external agents such as membrane-active proteins or peptides. In a
previous work, we have ...
Mitigating effect of salicylic acid and nitrate on water relations and osmotic adjustment in Maize, cv. Lluteño exposed to salinity Efecto mitigante del ácido salicílico y nitrato en las relaciones hídricas y ajuste osmótico en maíz, cv. Lluteño expuesto
(Pontificia Universidad Catolica de Chile, Facultad de Agronomia e Ingenieria Forestal, 2010)
We analyzed the mitigating effect of NO3 - and salicylic acid (SA) on the detrimental effects of salt stress by studying the water status of plants of maize grown in Hoagland's medium with NaCl 100 mM as the saline component, ...
Glass transitions and shrinkage during drying and storage of osmosed apple pieces
(ELSEVIER SCIENCE BV, 1998)
The relationship between shrinkage during drying and 'glass'-'rubber' transitions of apple tissue was studied. Our results did not indicate that structural collapse of apple pieces can be reduced by diminishing the difference ...
Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration
(Taylor & Francis, 2016-04)
Osmotic dehydration (OD) process permits to improve the organoleptic characteristics of the products; nevertheless, depending of the product, the incorporation of great amounts of solute can be not desirable for consumers. ...
Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon
(SpringerNew YorkEUA, 2013)
The influence of vacuum application and vegetable structure on the osmotic dehydration
(Universidade Federal de LavrasCiência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2018)
Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
(De Gruyter, 2015-08)
The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during ...
Impact of water potential on growth and germination of Fusarium solani soilborne pathogen of peanut
(Sociedade Brasileira de Microbiologia, 2014-03)
Studies were conducted to determine the effect of osmotic and matric stress on germination and growth of two Fusarium solani strains, the etiological agent responsible of peanut brown root rot. Both strains had similar ...