Buscar
Mostrando ítems 1-10 de 4394
Effect of microwave energy on lipase inactivation and storage stability of brown rice
(Akademiai KiadoBudapestHungria, 1998)
Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
(Academic Press Inc Elsevier Science, 2013-06)
The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected ...
Stability of potato chips fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage
(2002)
Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.4 for canola rapeseed oil, 0.4 for a blend of palm olein and canola rapeseed oil (80:20), and 0.3 for palm olein ...
Stability of potato crisps subjected to several conditions of storage Estabilidad de papas crisps sometidas a diferentes condiciones de almacenamiento
(Instituto de la Grasa, 2001)
The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40°C and -23°C (control) was evaluated. The samples were obtained from a leader industry of the chilean ...
Storage stability of acerola tropical fruit juice obtained by hot fill method
(International Journal of Food Science and Technology, 2018)
Biotype stability of Candida albicans isolates after culture storage determined by randomly amplified polymorphic DNA and phenotypical methods
(WILEY-BLACKWELL, 2010)
P>Typing methods to evaluate isolates in relation to their phenotypical and molecular characteristics are essential in epidemiological studies. In this study, Candida albicans biotypes were determined before and after ...
Beta-carotene stability during drying and storage of cassava and sweet potato
(2009-12-01)
The effect of blanching on the β-carotene stability during drying and storage of cassava and sweet potato was evaluated. The orange-fleshed sweet potato showed good retention of β-carotene during the blanching and drying ...
Influence of Artificial Accelerated Aging on Dimensional Stability of Acrylic Resins Submitted to Different Storage Protocols
(WILEY-BLACKWELL, 2010)
Purpose: The aim of this study was to evaluate the influence of artificial accelerated aging on dimensional stability of two types of acrylic resins (thermally and chemically activated) submitted to different protocols of ...