|
|
|
| Registros recuperados: 30 | |
|
| |
|
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| Giacomazzi, Sophie; Leroi, Francoise; Joffraud, Jean-jacques. |
| Aims: To compare three bacterial DNA extraction procedures on cold-smoked salmon (CSS) and assess the impact on their efficiency of two physical treatments of the food matrix, ionizing irradiation and freezing. Methods and Results: As molecular methods for bacterial detection have become an important analytical tool, we compared bacterial DNA extraction procedures on CSS. Working with frozen and irradiated CSS, we obtained negative responses from samples known to be highly contaminated. Thus, we decided to study the impact of these two physical treatments on bacterial DNA extraction procedures. The efficiency of bacterial DNA extraction directly from the fish matrix suspension was measured by an rpoB PCR-based reaction. The results demonstrated that the... |
| Tipo: Text |
Palavras-chave: RpoB gene; PCR; Ionizing irradiation; Freezing; DNA extraction; Cold smoked salmon. |
| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/publication-1106.pdf |
| |
|
| |
|
|
| 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 |
| |
|
| |
|
|
| Chevallier, Frédérik. |
| Cryopreservation tests were carried out for Platymonas "Batan" sp., P. suesica, Isochrysis aff galbana, Chlorella minutissima, Nannochloris occulata, Chaetoceros gracilis and C. "BA" sp. The focus of the protocol was based on the duration of incorporation and cryoprotector concentration (DMSO). Two methods were used to compare the effects of each freezing protocol for algae survival. The first method allows evaluating survival rate through orange acridine coloration and epifluorescence microscope readings. The second one requires culturing each sample and growth curbs are established through daily readings of algal solutions optical density. Freezing the samples was either done directly through liquid nitrogen freezing (-196°C) or through slow freezing,... |
| Tipo: Text |
Palavras-chave: Freezing; DMSO; Liquid nitrogen; Micro algae; Congélation; DMSO; Azote liquide; Micro algues. |
| Ano: 1991 |
URL: http://archimer.ifremer.fr/doc/1991/rapport-1747.pdf |
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| Rebechi-Baggio,Débora; Richardi,Vinicius S.; Vicentini,Maiara; Guiloski,Izonete C.; Assis,Helena C. Silva de; Navarro-Silva,Mário A.. |
| ABSTRACT Changes in physiology of the nervous system and metabolism can be detected through the activity of acetylcholinesterase (AChE), alpha esterase (EST-a) and beta esterase (EST-ß) in chironomids exposed to pollutants. However, to understand the real effect of xenobiotics on organisms, it is important to investigate how certain factors can interfere with enzyme activity. We investigated the effects of different temperatures, food stress and two steps of the enzymatic protocol on the activity of AChE, EST-a and EST-ß in Chironomus sancticaroli. In experiment of thermal stress individuals from the egg stage to the fourth larval instar were exposed to different temperatures (20, 25 and 30 °C). In food stress experiment, larvae were reared until IV instar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Centrifugation; Freezing; Food stress; Thermal stress. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0085-56262016000400341 |
| |
|
|
| Syvaeranta, Jari; Martino, Aurelia; Kopp, Dorothee; Cereghino, Regis; Santoul, Frederic. |
| We tested the impacts of most common sample preservation methods used for aquatic sample materials on the stable isotope ratios of carbon and nitrogen in clams, a typical baseline indicator organism for many aquatic food web studies utilising stable isotope analysis (SIA). In addition to common chemical preservatives ethanol and formalin, we also assessed the potential impacts of freezing on delta C-13 and delta N-15 values and compared the preserved samples against freshly dried and analysed samples. All preservation methods, including freezing, had significant impacts on delta C-13 and delta N-15 values and the effects in general were greater on the carbon isotope values (1.3-2.2aEuro degrees difference) than on the nitrogen isotope values (0.9-1.0aEuro... |
| Tipo: Text |
Palavras-chave: Formalin; Freezing; Ethanol; Preservation; Stable isotope analysis. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00021/13192/10271.pdf |
| |
|
| |
|
| |
|
| |
|
|
| 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 |
| |
|
| |
|
| |
|
|
| Arguelo,NN; Garcia,ERM; Ferreira de Lara,JA; Ferraz,ALJ. |
| ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cooking; Freezing; Myofibrillar fragmentation index; Lipid oxidation; Reheating. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300443 |
| |
| Registros recuperados: 30 | |
|
|
|
