Willow seeds are classified as orthodox, but they show some recalcitrant characteristics, as they lose viability in a few weeks at room temperature. The aim of this work was to improve the desiccation tolerance of willow ...

The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household ...

As it is well-known aerosol is an important vehicle to transport strain of virus and produce an chain of infection among humans. Thus outdoor aerosol in conjunction to the lack of face protection is a first cause of infection ...

Polyethylene glycol (PEG)-based low generation dendrimers are analyzed as single excipient or combined with trehalose in relation to their structure and efficiency as enzyme stabilizers during freeze-thawing, freeze-drying, ...

Dehydration of lactic acid bacteria for technological purposes conducts to multilevel damage of bacterial cells. The goal of this work was to determine at which molecular level fructose-oligosaccharides (FOS) and sucrose ...

Aims: Although the practical importance of adding sugars before drying is well known, the mechanism of protection of bacteria by sugars is not clear. The response of the dehydrated micro-organisms to rehydration is analysed ...

Calcium alginate gel beads readily interchange solutes with the bulk solution and water with the surrounding media. The transfer properties are often critical for its use, either for its stability and preservation or ...

The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate ...

The effect of β-cyclodextrin modifications (polymerization (PCD) and later carboxymethylation (CMPCD)) on their action as enzyme stabilizers was analyzed during freeze-drying and thermal treatment. Combined polymer-trehalose ...