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Showing 1 to 10 of 10 for “"Storage study"”.
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Investigation on the Antioxidant Capabilities of Spice Extracts in Inhibition of Long Chain Polyunsaturated Fatty Acids Oxidation and Cholesterol
… and 1, 2.5 and 5mg (dw) were used in cholesterol study. The temperatures 150oC and 175oC were used for the oxidation study and a 60oC was used for incubation storage. The methanol extracts of all four spices demonstrated significant capability in retaining the DHA and EPA, after subjected to …
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Determination of tocopherol isomers and fatty acids in cottonseed oil and oil blends during accelerated storage
The purpose of this study was to evaluate and determine the oxidative stability and the amount of tocopherol isomers in cottonseed, corn, canola, peanut and pecan oils and 50% cottonseed oil blends and also commercially available cottonseed oil containing TBHQ. The oil samples were stored at 65°C …
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The physicochemical and antioxidant properties of double-boiled kelulut honey
… (HMF) was observed. A preliminary four-week storage study showed that double boiling treatment improves physicochemical properties of Kelulut honey as compared to the untreated samples for all three types of Kelulut honey tested. Meanwhile, a room temperature (27 °C) condition leads to an …
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The impact of moisture-induced aggregation of soy protein isolate and hydrolysate during storage on product and nutritional quality
… to limit aggregation.The objectives of this study were twofold: (1) to characterize the physicochemical changes of moisture-induced protein/peptide aggregation in SPI and SPH powders during storage as a function of water activity (a<sub>w</sub>) and temperature and (2) to determine the …
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Dietary Plant Lectins May be an ‘Unknown Etiology’ in Parkinson’s Disease and Dietary Bioactive Compounds Affect Lifespan and Fat Storage Aspects of Caenorhabditis Elegans
… increases lifespan in C. elegans and reduces fat storage. Study 1: Post-feeding rhodamine or TRITC tagged dietary lectins was tracked from gut to dopaminergic (DAergic) neurons in C. elegans BZ555 (egIs1[Pdat-1::GFP]) that has Green Fluorescent Protein (GFP) gene fused to a dopamine transport …
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Development and Effectiveness of Three Hydrocolloid-Lipid Emulsion Coatings on Preservation of Quality Characteristics in Green Bell Peppers
… L. cv. King Arthur) measured during the 5-week storage period included: respiration rates, chlorophyll content, surface color, puncture force, pectin (uronic acid) content, ascorbic acid (AA) and dehydroascorbic acid (DHA) content, and cumulative weight loss. No significant differences between …
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Evaluation of risks associated with the preparation of intravenous injections and infusions on the wards of hospitals in Tayside.
… may be putting patients at risk. Therefore this study was performed to evaluate risks associated with the preparation of intravenous medicines, and determine if current practice in Tayside was acceptable. Risk management is becoming more important in the NHS, especially since the removal of Crown …
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Encapsulation, Color Stability, and Distribution of Anthocyanins from Purple Corn (Zea mays L.), Blueberry (Vaccinium sp.), and Red Radish (Raphanus sativus) in a Cold-Setting Pectin-Alginate Gel.
… extracts did not change significantly during the storage study, meaning that preferential leaching or retention in the gel was not noted. The pectin-alginate system was able to encapsulate various anthocyanin rich extracts, with the purple corn performing the best of those tested, with the …
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The Affects of Explosively and Electrically Generated Hydrodynamic Shock Waves on the Bacterial Flora of Beef and Poultry
… controls during a five day refrigerated storage study. No lethality effects were observed (P >0.05) in ground beef samples treated by HVADH when samples were subjected to one, two, or three successive HVADH treatments. Minimal penetration of surface inoculated bacteria was observed for …
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Development of fortified blended food and the effect of selected parameters on its composition and functionality
… ratio, cereal type, co-fermentation time, and storage conditions. Altering the ratio of FM to PW from 1.5:1 to 4:1, resulted in higher contents of protein, lactose, fat, Ca, Zn, P, vitamins A and E, lower contents of phytic acid, beta-glucan, starch and lower viscosity after reconstitution and …