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| Registros recuperados: 473 | |
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| Ayerdi Gotor,A; Berger,M; Labalette,F; Centis,S; Daydé,J; Calmon,A. |
| Sunflower oil is naturally rich in both unsaturated fatty acids and numerous minor components, with high levels ofa-tocopherol and phytosterols that could play an important role in plant protection. These micronutriments, tocopherols and phytosterols, also exhibit health benefits for humans including reducing both cardiovascular diseases and aging disorders. a−Tocopherol represents more than 95% of total sunflower tocopherol and has the greatest vitaminic activity. Furthermore, this oil contains high amounts of β-sitosterol which is a promising health beneficial phytosterol. The objective of this study was to compare the content and composition of fatty acids, tocopherols and phytosterols in sunflower oil between different cultivars and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sunflower oil; Fatty acids; Tocopherols; Phytosterols; Genotype x environment interaction; Temperature. |
| Ano: 2015 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-56572015000100004 |
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| Frías-Quintana,Carlos Alfonso; Peña-Marín,Emyr Saul; Ramírez-Custodio,Carlos David; Martínez-García,Rafael; Jiménez-Martínez,Luis Daniel; Camarillo-Coop,Susana; Guerrero-Zárate,Rocío; Asencio-Alcudia,Gloria Gertrudys; Álvarez-González,Carlos Alfonso. |
| ABSTRACT In the Southeast of Mexico, there are many native cichlids with commercial interest such as redhead cichlid (Vieja melanurus) and twoband cichlid (V. bifasciata), which have a great local demand and excellent meat quality. However, it is necessary to implement their culture based on nutrition studies and digestive biochemistry. This study’s objective was to characterize these two cichlids’ digestive proteases (pH, temperature, and inhibitors) through biochemistry techniques. Results showed that V. melanurus and V. bifasciata have a digestive capacity analogous to other omnivore fishes, where the optimal pH values of stomach proteases (4 and 2, respectively) and intestinal proteases (6 and 12, respectively), the optimal temperature of acid (35°C... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Inhibitors; PH; Proteases; Stability; Temperature. |
| Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252021000100210 |
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| Roussel, Erwan; Cragg, Barry A.; Webster, Gordon; Sass, Henrik; Tang, Xiaohong; Williams, Angharad S.; Gorra, Roberta; Weightman, Andrew J.; Parkes, R. John. |
| The impact of temperature (0 - 80°C) on anaerobic biogeochemical processes and prokaryotic communities in marine sediments (tidal flat) was investigated in slurries for up to 100 days. Temperature had a non-linear effect on biogeochemistry and prokaryotes with rapid changes over small temperature intervals. Some activities (e.g. methanogenesis) had multiple “windows” within a large temperature range (~10 - 80°C). Others, including acetate oxidation, had maximum activities within a temperature zone, which varied with electron acceptor (metal oxide [up to ~34°C] and sulphate [up to ~50°C]). Substrates for sulphate reduction changed from predominantly acetate below, and H2 above, a 43°C critical temperature; along with changes in activation energies and types... |
| Tipo: Text |
Palavras-chave: Sediment; Temperature; Anaerobic processes; Chemoorganotrophic; Chemolithotrophic; Mineralisation; Sulphate reduction; Methanogenesis; Acetogenesis. |
| Ano: 2015 |
URL: https://archimer.ifremer.fr/doc/00273/38464/36883.pdf |
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| Hernández, A.; de Hombre, R.; Díaz, J. A.. |
| Este trabajo tuvo como objetivo determinar el comportamiento del perfil de textura en el queso cubano Patagrás durante su maduración y la influencia que ejercen su tamaño y la temperatura de maduración en dichas propiedades. Se utilizaron quesos de forma cilíndrica de 4 y 10 kg de peso. Los quesos se maduraron a 10 ± 1 ºC y 14 ± 1 ºC y se tomaron muestras a los 30, 60 y 90 días de maduración, para analizar el perfil de textura con el texturómetro INSTRON. Se concluyó que durante la maduración del queso aumentan la dureza y la fragilidad, mientras que disminuyen la elasticidad y la cohesividad. Para los quesos de 10 kg no se recomienda realizar el proceso a la temperatura de maduración de 10 ± 1 ºC, ya que sus propiedades texturales no alcanzan valores... |
| Tipo: Journal Contribution |
Palavras-chave: Temperature; Textural soil types; Ripening. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4875 |
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| Matos Pupo, F.; Batista Tamayo, L. M.; Sánchez Hernández, A.. |
| El golfo de Ana María constituye una zona con grandes reservas naturales y de condiciones climáticas muy específicas, que la ubica como favorable para explotar por dos sectores económicos de importancia nacional: la pesca y el turismo; el que cobra mayor auge en los últimos años. Se realizó una evaluación de las condiciones hidrometeorológicas en su porción central, determinándose en diecisiete puntos de muestreo durante octubre de 2011, el comportamiento de cinco elementos meteorológicos: nubosidad, dirección y velocidad del viento, temperatura y fenómenos atmosféricos. Todas las mediciones y observaciones fueron realizadas por medio de una metodología elaborada previamente, aplicable a zonas alejadas del alcance máximo de las estaciones de... |
| Tipo: Journal Contribution |
Palavras-chave: Atmospheric conditions; Meteorological data; Environmental monitoring; Temperature; Wind; Cloudiness. |
| Ano: 2012 |
URL: http://hdl.handle.net/1834/4635 |
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| Iñiguez, C.; Cardoso, F.; Suárez-Solíz, V.. |
| El objetivo del presente trabajo fue definir la vida útil de un queso tipo crema de alta humedad a partir de leche entera de búfala envasado en potes de polipropileno de 200 mL y conservado a la temperatura de 4 ºC. Para definir la durabilidad del producto se tomaron como criterio de rechazo, la evaluación sensorial y la calidad higiénica- sanitaria, como variables de control fueron consideradas el desarrollo de acidez y valor del pH. La estimación de la durabilidad se efectuó por el método gráfico para datos incompletos de fallo utilizando la distribución de Weibull. Se concluyó que alteraciones detectadas por los evaluadores en el olor y sabor resultaron la primera causa de deterioro. La vida útil del producto fue de 12 días. |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Refrigeration; Temperature; Cream cheese; Buffalo milk. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5008 |
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| Ruiz, A.; Mejías, E.; Silveira, I.; Lafargue, D.. |
| Se realizó un estudio de conservación de una bebida saborizada de leche de soya parcialmente hidrolizada. Se incluyeron bebidas de tres sabores: cocoa (CHC), sabor chocolate en polvo (CHP) y sabor café en polvo (SCP) en versiones endulzadas con azúcar o con una mezcla de aspartame y acesulfame (ASPACE). Estas se envasaron en potes de poliestireno de 100 mL con tapa. Se probó la conservación a 4 y a 10 ºC. En el primer caso se tomaron muestras a los 0, 7, 14 y 21 días y en el segundo a los 0, 5, 8 y 12 días. Fueron variables de respuesta el análisis sensorial, global y por los atributos de olor, sabor y textura; la acidez y la calidad microbiológica mediante determinación de aerobios totales, mohos, levaduras y E. coli. Resultó que a 4 ºC las bebidas con... |
| Tipo: Journal Contribution |
Palavras-chave: Conservation; Temperature; Soy milk; Refrigeration. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5007 |
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| Killen, S. S.; Adriaenssens, B.; Marras, S.; Claireaux, Guy; Cooke, S. J.. |
| Repeatability of behavioural and physiological traits is increasingly a focus for animal researchers, for which fish have become important models. Almost all of this work has been done in the context of evolutionary ecology, with few explicit attempts to apply repeatability and context dependency of trait variation toward understanding conservation-related issues. Here, we review work examining the degree to which repeatability of traits (such as boldness, swimming performance, metabolic rate and stress responsiveness) is context dependent. We review methods for quantifying repeatability (distinguishing between within-context and across-context repeatability) and confounding factors that may be especially problematic when attempting to measure... |
| Tipo: Text |
Palavras-chave: Environmental effects; Intraclass correlation; Personality; Phenotypic plasticity; Reaction norm; Temperature. |
| Ano: 2016 |
URL: https://archimer.ifremer.fr/doc/00337/44823/44372.pdf |
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| Kaushal, Pragati; Sharma, Harish Kumar. |
| Drying characteristics of noodles prepared from 50% taro and remaining equal proportions of rice and pigeonpea flours were investigated in a convective type dryer for a temperature range of 50°C to 80°C at a constant air velocity of 1.5 m s-1. Results indicated that drying took place in falling rate period. The sample dried at 50°C was found better in color as compared to samples at 60°C, 70°C and 80°C. The rehydration weight of noodles decreased with the increase in drying temperature. Moisture transfer from noodles was described by applying Fick’s diffusion model and the effective moisture diffusivity was calculated. Effective moisture diffusivity increased with increase in temperature. An Arrhenius relation with activation energy of 38.53 kJ... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Noodle; Taro; Dehydration kinetics; Temperature; Moisture. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2132 |
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| Cometti,Nilton N; Bremenkamp,Diene M; Galon,Karla; Hell,Leonardo R; Zanotelli,Marinaldo F. |
| The study was conducted in greenhouse at horticulture department of the Instituto Federal do Espírito Santo, Campus Itapina, Colatina, northwestern Espírito Santo state, Brazil, with the objective of evaluating the effect of cooling and electrical conductivity of nutrient solution on growth and development of lettuce cv. Vitória de Santo Antão in hydroponics. The study was conducted in a completely randomized design with two factors (control of the maximum temperature of the nutrient solution: 26ºC and without control; and electrical conductivity, EC, of the solution: 1, 2 and 3 dS m-1) with three repetitions. The plants were harvested fifty-two days after sowing (DAS). We evaluated the dry and fresh mass of leaves, stems and roots, stem and root length,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa; Greenhouse; Temperature. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200018 |
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| Prodocimo,Viviane; Freire,Carolina Arruda. |
| Temperature as an environmental factor has been a frequent subject of study, since it affects either directly or indirectly all living organisms. The determination of thermal limits (critical thermal minima - CTmin and maxima - CTmax) for the tropical ornamental freshwater teleost Xiphophorus maculatus Günther, 1866 (platyfish) was performed after their acclimation to the following temperatures: 15, 20, 25, and 30ºC, for seven days. After this period, the water temperature was elevated or reduced at a rate of 0.125ºC/min until CTmax and CTmin could be determined as the temperature at which 50% of the animals had lost equilibrium. Mean values for CTmax and CTmin for the acclimation temperatures of 15, 20, 25, and 30ºC were respectively:... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Xiphophorus maculatus; Temperature; Critical thermal maxima and minima; Acclimation; Platyfish. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-81752001000500007 |
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| Registros recuperados: 473 | |
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