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Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
(Elsevier, 2010-10)
Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and -25 °C) after a pressure shift freezing process (200 MPa) - PSF - and/or a pressure assisted thawing process (200 MPa) - ...
Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
(Wiley Blackwell Publishing, Inc, 2002-12)
Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated ...
Improving Cell Recovery: Freezing and Thawing Optimization of Induced Pluripotent Stem Cells
(2022)
Achieving good cell recovery after cryopreservation is an essential process when working with induced pluripotent stem cells (iPSC). Optimized freezing and thawing methods are required for good cell attachment and survival. ...
Influence of semen storage and cryoprotectant on post-thaw viability and fertility of stallion spermatozoa
(Elsevier B.V., 2007-04-01)
The aim of the current study was to verify that stallion, spermatoza could be cooled for 24 hours and then frozen. In experiment I, one ejaculate from each of 13 stallions was used. Semen was collected and split into two ...
Influence of semen storage and cryoprotectant on post-thaw viability and fertility of stallion spermatozoa
(Elsevier B.V., 2007-04-01)
The aim of the current study was to verify that stallion, spermatoza could be cooled for 24 hours and then frozen. In experiment I, one ejaculate from each of 13 stallions was used. Semen was collected and split into two ...
Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads
(Springer, 2019-05)
The aim of this work was to study the viability of freezing preservation of composite wheat - mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% ...
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
(Elsevier, 2008-10)
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing ...