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| SILVA,Márcio Luís Bernardo Pontes da; LOPES,Jane Mello; VIEIRA,Sidely Gil Araújo; ARAUJO,Thaís Danyelle Santos; CALVET,Rodrigo Maciel; PEREIRA,Alitiene Moura Lemos; FOGAÇA,Fabiola Helena dos Santos. |
| ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food quality; Storage time; Spoilage; Sensory parameters. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098 |
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| ARAÚJO,Letícia da Silva; COSTA,Eva Maria Rodrigues; SOARES,Taliane Leila; SANTOS,Idália Souza dos; JESUS,Onildo Nunes de. |
| Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit pulp; Passiflora; Pulp quality; Storage time; Refrigeration. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300500 |
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| Figueiredo,Maurílio Assis; Baêta,Hudson Eustáquio; Kozovits,Alessandra Rodrigues. |
| Native grasses are potential species to be used in land rehabilitation. However, due to the lack of better knowledge of their performance, preference is given to exotic plants, which may be invasive and negatively affect the local biodiversity. In order to better understand the propagation of native species of the Quadrilátero Ferrífero (Minas Gerais, Brazil) using their seeds, and in so doing, indicate possible candidates for land rehabilitation, this study investigated the germination patterns of the following grasses: Andropogon bicornis L.; Andropogon leucostachyus Kunth; Setaria parviflora (Poir.) Kerguélen; Cenchrus brownii Roem. & Schult; Echinolaena inflexa (Poir.) Chase, and Apochloa euprepes (Renvoize) Zuloaga & Morrone. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Poaceae; Seed dormancy; Storage time; Heating; Potassium nitrate; Caryopsis. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1676-06032012000300013 |
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| Lu,Y.; Rong,C.Z.; Zhao,J.Y.; Lao,X.J.; Xie,L.; Li,S.; Qin,X.. |
| The shipment and storage conditions of clinical samples pose a major challenge to the detection accuracy of Chlamydia trachomatis (CT), Neisseria gonorrhoeae (NG), and Ureaplasma urealyticum (UU) when using quantitative real-time polymerase chain reaction (qRT-PCR). The aim of the present study was to explore the influence of storage time at 4°C on the DNA of these pathogens and its effect on their detection by qRT-PCR. CT, NG, and UU positive genital swabs from 70 patients were collected, and DNA of all samples were extracted and divided into eight aliquots. One aliquot was immediately analyzed with qRT-PCR to assess the initial pathogen load, whereas the remaining samples were stored at 4°C and analyzed after 1, 2, 3, 7, 14, 21, and 28 days. No... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage time; Chlamydia trachomatis; Ureaplasma urealyticum; Neisseria gonorrhoeae; Stability; QRT-PCR. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2016001000701 |
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| Hashemi, Ali; Hesami, Abdoalali; Ghasemi, Abdoalhosein. |
| The unsuitable storage conditions and the type of date pack are one of the most important problems in the palm industry. In this research, two date cultivars Kabkab and Khasoui, microalgae with the name of Chlorella vulgaris at four levels , 0, 25, 50 and 100% and time of storage in three levels 1, 2 and three mounts (90 days) were carried out as factorial experiment in a completely randomized design with three replications. Dry weight, moisture content, pH and rate of decay of fruits of both cultivars were measured in every 30 days. Based on the results, the effect of microalgae and different months sampling for all traits were significant at (p ≤ 0.01) level. The effects of Chlorella vulgaris at 25% level was higher than the other concentrations on the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage time; Dates; Chlorella vulgaris; Algae Extract.. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7285 |
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| NAGY,Melinda; SEMENIUC,Cristina Anamaria; SOCACI,Sonia Ancuţa; POP,Carmen Rodica; ROTAR,Ancuţa Mihaela; SĂLĂGEAN,Claudiu Dan; TOFANĂ,Maria. |
| Abstract The aim of this study was to obtain alternative types of smoked sausage by using some vegetable raw materials rich in protein. To this end, smoked sausages with brewer’s spent grain [1.5, 3, and 6% w/w], smoked sausages with mushrooms [10, 17, and 30% w/w], and smoked sausages with mixtures of brewer’s spent grain-mushrooms [3/8% and 1.5/16% w/w] were prepared. Three of these formulations were selected based on panellist’s preference, one for each assortment, and stored under darkness at 4°C and 49% relative humidity for 15 days. Smoked sausage samples were collected at three different storage times (T0, initial state; T1, at day 7 of storage; T2, at day 15 of storage) and evaluated from the physicochemical and microbiological point of view to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smoked sausages; Brewer’s spent grain; Button mushrooms; Storage time; Stability. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200315 |
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