Search results for "Frozen storage"
showing 7 items of 7 documents
Changes in total anthocyanin content and antioxidant activity in sweet cherries during frozen storage, and air-oven and infrared drying
2016
Introduction. Sweet cherries are important dietary components, based mainly on their content of antioxidant compounds related to health benefits. Different preservation procedures cause changes in the content of these compounds. Our work aimed at evaluation of changes in the total anthocyanin contents and antioxidant activities in fresh, frozen and dried sweet cherry fruits. Materials and methods. The total anthocyanin content of edible parts of sweet cherries was studied under different postharvest conditions. The total antioxidant activities were studied using total phenolic content and ferric reducing antioxidant power assays. Results and discussion. We report higher amounts of phenolics…
Long- and short-term in vitro D-dimer stability measured with INNOVANCE D-Dimer.
2009
Summary In vitro D-dimer stability in plasma is widely assumed, but has not yet been documented by systematic studies using samples covering a wide range of D-dimer. We investigated the short- and long-term stability of D-dimer in clinical citrated plasma samples with normal and pathological levels. The short-term stability was analysed by measuring D-dimer fresh, after storage of plasma for 4 hours at room temperature (RT) and after an additional 24 h storage at +2 to +8°C (n=40). Long-term stability samples (n=40) were measured fresh and after storage for 19, 25 and 36 months at ≤-60°C. The effect of repeated freezing was analysed by measuring samples (n=50) fresh and after four consecuti…
A comparative study of mechanical properties of fresh and frozen-thawed porcine intervertebral discs in a bioreactor environment
2016
Abstract Limited availability of fresh intervertebral discs (IVDs) necessitates the use of frozen-thawed samples in biomechanical investigations. Several authors have reported the mechanical properties of frozen-thawed IVDs, but few studies have investigated the effects of storage temperature and cooling rate. The validity and reliability of the applied freezing-thawing procedures are still relatively unknown. The study aims to compare the mechanical responses of fresh porcine IVDs and porcine IVDs, which were frozen at different freezing temperatures with a controlled-rate cooling process and then thawed. The specimens were obtained from pigs aged 6 months. A total of 18 functional spine u…
Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds
2016
The importance of prepackaged curds in the current cheese market is increased in the last years because of the persistence of cyclic periods with remarkable diminution of stored raw materials. Consequently, the cyclic deficiency of cow’s milk may determine the subsequent lack of correlated derivatives and force manufacturers to use prepackaged curds. Because of the critical importance of the chemical and microbiological ‘quality’ of these curds, the study of evolutive profiles of casein contents in selected industrial curds should be recommended. The aim of this chapter has been to show the analytical results of an industrial study carried out on seven different cow’s milk curds during stor…
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
2019
The effects of the addition of 0&ndash
Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions?
2016
The chemical composition of milks and curds influences the microbial ecology and chemical features of produced cheeses. This statement is quite obvious because ‘normal’ cheeses—products with a prevailing ingredient, milk—are obtained by means of the transformation of the main raw material and the addition of minor components. Because of the possible scarcity of readily available milk in many regions or economic areas, the industry of milk and dairy products, including cheeses, has improved the production of ready-to-use curds. These products, also named ‘industrial curds’, are produced exclusively for further cheesemaking processes. For this reason, ready-to-use curds are pre-packaged with …
Effect of sperm concentration and storage temperature on goat spermatozoa during liquid storage
2020
The use of cooled semen is relatively common in goats. There are a number of advantages of cooled semen doses, including easier handling of artificial insemination (AI) doses, transport, more AI doses per ejaculate, and higher fertility rates in comparison with frozen AI doses. However, cooled semen has a short shelf life. The objective of this study was to examine the effect of temperature and sperm concentration on the in vitro sperm quality during liquid storage for 48 h, including sperm motility and kinetics, response to oxidation, mitochondrial membrane potential (MMP) and DNA fragmentation in goats. Three experiments were performed. In the first, the effects of liquid preservation of …