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| Registros recuperados: 32 | |
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| Prado,L.O.C.; Rossetto,V.J.V.; Carvalho,L.M.C.R.; Ferreira,A.P.; Matsubara,L.M.; Rodrigues,J.C.Z.; Brandão,C.V.S.. |
| ABSTRACT The cryosurgery is a very useful therapy for the treatment of a variety of neoplastic and non-neoplastic processes. Nevertheless, it is still poorly described as an option for the treatment of specific cutaneous neoplasms, such as squamous cell carcinoma. The purpose of the present study was to analyze the clinical response of cryosurgery for the treatment of squamous cell carcinoma in cats. For this 13 squamous cell carcinoma lesions were selected in 11 cats, diagnosed through citopathological and/or histopathological examinations. The lesions were frozen using liquid nitrogen spray, and the evaluations were performed in the moment of freeze and approximately every 15 days until the wound was completely healed. The response of cryosurgery was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Epidermoid carcinoma; Freezing; Skin neoplasms. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000400877 |
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| Silva,A.R.; Cardoso,R.C.S.; Silva,L.D.M.. |
| Standardized sperm concentration and volume:volume extension were compared as dilution rates for canine semen freezing. Six proven stud dogs were submitted to two seminal collections by manual stimulation. Semen was evaluated and extended in tris plus egg-yolk and glycerol according to two different dilution rates. The first one was based on a standardized sperm concentration of 200x10(6) spermatozoa/ml and the second was a volume:volume extension at a proportion of one part semen to one part extender. Semen was frozen, stored in liquid nitrogen and thawed after one week. Sperm motility and vigor were appraised after each stage of the process and at 15 and 30min post-thawing. Sperm morphology was analyzed after collection and thawing. No differences were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dog; Semen; Extender; Freezing; Dilution. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352005000600010 |
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| Borgognoni,Camila Figueiredo; Tattini Junior,Virgilio; Ayrosa,Ana Maria Irene Bartolomeu; Polakiewicz,Bronislaw; Leirner,Adolfo Alberto; Maizato,Marina Junko Shiotsu; Higa,Olga Zazuco; Beppu,Marisa Masumi; Pitombo,Ronaldo Nogueira de Moraes. |
| The bovine pericardium has been used as biomaterial in developing bioprostheses. Freeze-drying is a drying process that could be used for heart valve's preservation. The maintenance of the characteristics of the biomaterial is important for a good heart valve performance. This paper describes the initial step in the development of a bovine pericardium tissue freeze-drying to be used in heart valves. Freeze-drying involves three steps: freezing, primary drying and secondary drying. The freezing step influences the ice crystal size and, consequently, the primary and secondary drying stages. The aim of this work was to investigate the influence of freezing rates on the bovine pericardium tissue freeze-drying parameters. The glass transition temperature and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freeze-drying; Freezing; Bovine pericardium. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600021 |
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| SANTOS,Silvia Edelweiss Crusco dos; VANNUCCHI,Camila Infantosi; SATZINGER,Sandra; ASSUMPÇÃO,Mayra Elena Ortiz DAvila; VISINTIN,José Antonio. |
| Semen was collected from six stud dogs to compare five extenders in the semen freezing process. Each ejaculate was divided in five parts and added to tris-fructose-citric acid, glicine, lactose, skim milk and tris-fructose-citrate extenders. The semen was diluted at 37°C in extenders without glycerol, in the ratio 1:1 and cooled for 60 minutes to reach a 5°C temperature. Then, extenders with glycerol in the ratio of 2:1 were added to give the final prefreezing concentration of 4% of glycerol. The diluted semen with the cryoprotectant was maintained for a further 60 minutes in refrigeration to equilibrate the spermatozoa in the glycerol and packaged in 0.5 ml plastic straws. The straws were maintained for 30 minutes in vapor, plunged and stored in liquid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diluents; Freezing; Semen; Dogs. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-95961999000500004 |
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| Reis,F.; Schenka,A.A.; Melo,L.L.; Ferrari,E.A.M.. |
| We investigated the effects of hippocampal lesions with ibotenic acid (IBO) on the memory of the sound-context-shock association during reexposure to the conditioning context. Twenty-nine adult pigeons were assigned to a non-lesioned control group (CG, N = 7), a sham-lesioned group (SG, N = 7), a hippocampus-lesioned experimental group (EG, N = 7), and to an unpaired nonlesioned group (tone-alone exposure) (NG, N = 8). All pigeons were submitted to a 20-min session in the conditioning chamber with three associations of sound (1000 Hz, 85 dB, 1 s) and shock (10 mA, 1 s). Experimental and sham lesions were performed 24 h later (EG and SG) when EG birds received three bilateral injections (anteroposterior (A), 4.5, 5.25 and 7.0) of IBO (1 µl and 1 µg/µl) and... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Classical aversive conditioning; Hippocampus; Freezing; Contextual memory; Pigeons. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1999000900012 |
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| Levitan,M.N.; Crippa,J.A.; Bruno,L.M.; Pastore,D.L.; Freire,R.C.; Arrais,K.C.; Hallak,J.E.; Nardi,A.E.. |
| Body stability is controlled by the postural system and can be affected by fear and anxiety. Few studies have addressed freezing posture in psychiatric disorders. The purpose of the present study was to assess posturographic behavior in 30 patients with social anxiety disorder (SAD) and 35 without SAD during presentation of blocks of pictures with different valences. Neutral images consisted of objects taken from a catalog of pictures, negative images were mutilation pictures and anxiogenic images were related to situations regarding SAD fears. While participants were standing on a force platform, similar to a balance, displacement of the center of pressure in the mediolateral and anteroposterior directions was measured. We found that the SAD group... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Social anxiety disorder; Postural control; Freezing; Stabilometry; Anxiety; Social exposure. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000100007 |
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| Coelho,Stefania Vilas Boas; Rosa,Sttela Dellyzete Veiga Franco da; Clemente,Aline da Consolação Sampaio; Pereira,Cristiane Carvalho; Figueiredo,Madeleine Alves de; Reis,Leandro Vilela. |
| ABSTRACT Preservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Silica gel; Saturated saline solutions; Freezing; Antioxidant enzymes.. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300312 |
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| SAVIO,Juliana; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; OLIVEIRA,Débora de; BARBOSA,Juliana; CANSIAN,Rogério Luis. |
| Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken; Freezing; Stability; Storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041 |
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| Valencia-Perez,Adriana Zulema; Soto-Valdez,Herlinda; Ezquerra-Brauer,Josafat Marina; Márquez-Ríos,Enrique; Torres-Arreola,Wilfrido. |
| Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CONTROL. All samples were stored at –20 °C for 120 days. As compared to the CONTROL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIOX 2% and ANTIOX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Litopenaeus stylirostris; Α-tocopherol; Lipid oxidation; Freezing; Quality. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200368 |
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| VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro. |
| AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561 |
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| Patinho,Iliani; Nickele,Elizandro Pruence; Brustolin,Jean Carlos; Travi,Magdalena Lajús. |
| The carcass fast freezing is one of the aspects of great prominence to the final quality of pork. In order to reduce weight loss, two experiments were performed, in which the carcasses were monitored during 20 hours to evaluate the main variables involved during two different freezing processes (standard and proposed) as follows: microbiological quality, storage temperature, relative humidity (RH) and air velocity. In experiment I, the carcasses were submitted to a system using heat shock (2 hours in static tunnel at - 25 °C) and subsequently sent to the equalization chamber. In experiment II, the carcasses were submitted to the heat shock and stored in a chamber with RH between 80-85%. The chambers used in both experiments showed no change in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freezing; Pork; Quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100004 |
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| GONÇALVES,Maíra de Paula; SILVEIRA JUNIOR,Vivaldo. |
| Abstract In this work, a model of the process of freezing strawberries placed in boxes using forced air tunnel was studied. A strategy of operating condition modification in each stage of the process (pre-cooling, freezing step and sub-cooling) was applied, in a simulated process, regarding air temperature change. Time and energy consumption behaviors due to air temperature conditions in the tunnel were evaluated for each stage. Air temperature at different process stages affected both process times and system thermal demands. Operating conditions for each stage, which provided the best system global performance, were chosen, aiming energy consumption reduction without damaging product final quality, once each stage minimum requirements were taken into... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freezing; Energy economy; Forced convection; Packaged food products. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200341 |
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| SALOMAO, A. N.; SANTOS, I. R. I.; JOSE, S. C. B. R.. |
| Durante a conservação a -20 °C, sementes aleuro-lipídicas podem perder, gradativamente a germinabilidade e a viabilidade. Nesse trabalho, foi avaliado o efeito da exposição a -20 °C, por períodos que variaram de 11 a 25 anos, em sementes de 19 acessos de espécies do gênero Copaifera L., com teores de água de 5,6% a 10,5%. Após o congelamento, houve redução significativa (P<0,05) na germinabilidade de três amostras e aumento significativo (P<0,05) do percentual germinativo de uma amostra. Houve decréscimo, não significativo (P<0,05), do potencial fisiológico em sementes de 11 amostras, após exposição a -20 °C, podendo ser, provavelmente, indício de deterioração do material. Em contraste, o armazenamento a -20 °C, acondicionando-se as sementes em... |
| Tipo: Folhetos |
Palavras-chave: Seed; Germinação; Conservação; Congelamento; Semente; Germination; Freezing. |
| Ano: 2020 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1125806 |
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| Registros recuperados: 32 | |
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