Search results for "IMPREGNATION"

showing 10 items of 13 documents

Firming of fruit tissues by vacuum infusion of pectin methylesterase: Visualisation of enzyme action

2008

 ; Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state C-13 NMR spectroscopy of apple cell wall residues revealed an increase of their molecular rigidity. Exogenous PME addition involved a decrease from 82% to 45% of apple pectin degree of methyl-esterification. Microscopic observations of apple slices immunolabelled with antibodies specific for pectins showed that (i) demethyl-esterification was more intense in the cell wall region lining intercellular spaces (demonstrating a key role f…

0106 biological sciencesfood.ingredientPectinPectin methylesterasechemistry.chemical_elementCalciumPolysaccharide01 natural sciencescomplex mixturesAnalytical ChemistryFruit firmnessCell wallVacuum-impregnation0404 agricultural biotechnologyfood010608 biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringchemistry.chemical_classificationRIGIDITE MOLECULAIRE04 agricultural and veterinary sciencesGeneral MedicinePenetration (firestop)PECTIN METHYLESTERASE 040401 food sciencePectinPectinesteraseEnzymechemistryBiochemistryBiophysicsIntracellularFood Science
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New trials in the consolidation of waterlogged archaeological wood with different acetone-carried products

2011

Some acetone-carried consolidants for waterlogged archaeological wood were tested in order to evaluate treatments able to save time and energy. In details, colophony (rosin), two esterified colophonies (Rosin 100® and Rosin 459®), a mixture of colophony with PEG 3400 and a vinyl acetate - vinyl versate copolymer (Vinavil 8020S®) were tested. The treatments were carried out at temperatures of 20 and 35 °C on waterlogged maritime pine, elm, oak and beech. The materials came from the archaeological Site of the ancient ships of Pisa (Tuscany, Italy) and were dated back to VII cent. BC – II cent. AD. To evaluate the processes, equilibrium moisture content and dimensional stability of treated woo…

ArcheologyConsolidation (soil)MoisturebiologyChemistryRosinbiology.organism_classificationArchaeologyEquilibrium moisture contentSettore CHIM/12 - Chimica Dell'Ambiente E Dei Beni CulturaliColophonychemistry.chemical_compoundVinyl copolymerRosinEsterifield colophonyAcetonemedicineRelative humiditywood diagnosisBeechColophony Rosin Esterified colophony Vinyl copolymer Wood diagnosis Wood decay PEg 3400 Impregnationmedicine.drugSettore CHIM/02 - Chimica Fisica
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DSC AND TGA TO EVALUATE THE SELECTIVE IMPREGNATION OF WATERLOGGED ARCHAEOLOGICAL WOODS WITH POLY(ETHYLENE) GLYCOLS MIXTURES

2012

Within the cultural heritage field the wood conservation of waterlogged archaeological objects aims at preventing the collapsing of the wooden structure (upon drying) the degradation of which is related to the Taxon but also to the chemical and biological nature of the site. The refilling of the wood cavities with a consolidant, which confers robustness and stability, is an interesting strategy for the conservation methods of waterlogged archaeological objects. To this purpose, using different impregnation methods, waterlogged archaeological woods were consolidated by using aqueous mixtures of poly(ethylene) glycols with different molecular weights (PEG 400 and PEG 4000) as well as mixtures…

CalorimetryWood impregnationPolymerSettore CHIM/02 - Chimica Fisica
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Sustainable development of apple snack formulated with blueberry juice and trehalose

2021

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice

Geography Planning and DevelopmentTJ807-830Management Monitoring Policy and LawHealth benefitsTD194-195Renewable energy sourcesMatrix (chemical analysis)chemistry.chemical_compoundSustainable developmentDesenvolupament sostenibleGE1-350Food scienceControl sampleConsumidors PreferènciesFlavorEnvironmental effects of industries and plantsMathematical modellingRenewable Energy Sustainability and the EnvironmentIndustrial scaleTrehaloseEnvironmental sciencesFood systemschemistryFood security food quality and human healthAnthocyaninVacuum impregnationBuit Aplicacions industrialsAlimentsProcessing packaging and transportation
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Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

2022

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially af…

Health (social science)Aigua DistribucióPlant ScienceAliments ConservacióHealth Professions (miscellaneous)MicrobiologyFood security food quality and human healthFruitFunctional compoundVacuum impregnationBlueberry juiceBuit Aplicacions industrialsProcessing packaging and transportationTD-NMRFood Science
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Perineural pattern of aggregation of cellular blue nevus: probable histoarchitectural reminiscence of histogenesis.

2008

A striking feature of cellular blue nevus consists in the presence, in its histologic picture, of numerous hypertrophic nerves and nerve-like figures, positive for histochemical and immunohistochemical methods for nerve fibers and myelin sheaths. These findings, first described in Masson's original article and repeatedly highlighted in the past for their possible histogenetic significance, are currently considered as merely coincidental. However, the thin conventional histologic sections, catching only short tracts of the nerves, preclude a correct observation of their route and do not allow us to verify if there is an architectural relationship between them and the nevus as a whole. With t…

Pathologymedicine.medical_specialtySkin NeoplasmsDermatologyHistogenesisSettore MED/08 - Anatomia PatologicaPathology and Forensic MedicineNevus BluemedicineNevusHumansskin and connective tissue diseasesBlue nevusCell AggregationNeuronsbusiness.industryCellular Blue NevusCell DifferentiationEpithelial CellsGeneral MedicineAnatomyCellular blue nevus perineural aggregation histogenesismedicine.diseasemedicine.anatomical_structureNeural differentiationSchwann Cellsmedicine.symptomSilver impregnationPerineuriumbusinessNevus cellThe American Journal of dermatopathology
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No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

2012

Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012  g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7  CFU  g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture c…

TECNOLOGIA DE ALIMENTOSProbioticlaw.inventionLactobacillus salivarius spp. salivariusFruitsProbioticMalus x domesticalawPineapple/grape juiceAir dryingFood scienceMandarin juiceWater contentMoisture determinationMalus x domesticaDryingbiologyHelicobacter pyloriLactobacillus salivariusProbioticsPotential effectMandarin juicesHelicobacter pyloribiology.organism_classificationLactobacillus salivariusVacuum impregnationFood Science
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Interaction of Ni/SiO2 with thiophene.

2009

Abstract The interaction between Ni/SiO 2 (18 wt%) and thiophene was studied by thermal gravimetric analysis (TGA) and in a fixed-bed reactor. The samples were prepared by incipient wetness impregnation and reaction was realized in hydrogen flow at 280–360 °C in the presence of 10–40 mbar of thiophene. It is found that sulfidation of Ni is not complete in TGA experiments and the maximum achievable transformation degree depends not only on the temperature and thiophene pressure, but also on the sample weight and the gas flow rate. The maximum transformation degree is shown to vary reversibly when conditions are changed. Analysis of the reaction products during sulfidation in a fixed-bed reac…

Thermogravimetric analysisInorganic chemistrySulfidation02 engineering and technology010402 general chemistry01 natural sciences7. Clean energyCatalysis[PHYS.PHYS.PHYS-CHEM-PH] Physics [physics]/Physics [physics]/Chemical Physics [physics.chem-ph]Metalchemistry.chemical_compoundThiopheneGeneral Materials ScienceIncipient wetness impregnationComputingMilieux_MISCELLANEOUSPartial pressure021001 nanoscience & nanotechnologyCondensed Matter Physics0104 chemical sciences[ PHYS.PHYS.PHYS-CHEM-PH ] Physics [physics]/Physics [physics]/Chemical Physics [physics.chem-ph]chemistry13. Climate actionvisual_artvisual_art.visual_art_mediumPhysical chemistrySteady state (chemistry)[PHYS.PHYS.PHYS-CHEM-PH]Physics [physics]/Physics [physics]/Chemical Physics [physics.chem-ph]0210 nano-technology
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Reaction of thiophene with mono- and bimetallic Ni–Co particles supported on γ-Al2O3 and HDS activities of obtained sulfides

2009

Abstract Reaction between thiophene and M/γ-Al2O3 (20 wt.%, M = Ni, Co, 2Ni–Co and 2Co–Ni) was studied by thermal gravimetric analysis (TGA) and by sulfidation in a fixed bed microreactor. The samples were prepared by incipient wetness impregnation followed by drying and reduction in hydrogen flow at 450 °C. Formation of bimetallic particles in samples containing both Ni and Co was confirmed by HRTEM with EDX analysis. The reaction with thiophene (20 or 40 mbar) was done at 360 °C in hydrogen atmosphere. TGA of the reaction with thiophene revealed that the initial rate of sulfidation drops sharply when going from Ni/γ-Al2O3 to Co/γ-Al2O3 (by a factor of 40 under used conditions). It follows…

Thermogravimetric analysisProcess Chemistry and TechnologyInorganic chemistrySulfidationchemistry.chemical_element02 engineering and technology010402 general chemistry021001 nanoscience & nanotechnology01 natural sciencesCatalysis0104 chemical sciencesCatalysischemistry.chemical_compoundchemistry13. Climate actionThiophene0210 nano-technologyBimetallic stripHydrodesulfurizationCobaltIncipient wetness impregnationApplied Catalysis A: General
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Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

2015

Abstract The aim of this study was to determine the possible technological uses of biopreservation and vacuum impregnation techniques to extend shelf life of gilthead sea bream fillets. Two impregnation media were studied: a solution containing lactic acid bacteria (LAB) and a nisin solution. Vacuum impregnation was carried out at 4 °C. Fillets were immersed in a vessel containing the impregnation solution and vacuum was applied during 5 min. After this time atmospheric pressure was restored leaving samples under the liquid for 5 min more. Weight gain, physico-chemical properties (moisture, pH, water activity and TVBN), color and microbiological counts were studied during 15 days of storage…

Water activityMoistureTECNOLOGIA DE ALIMENTOSSea breamBiopreservationShelf lifeBiopreservationLactic acidFisherychemistry.chemical_compoundchemistryLactic acid bacteriaVacuum impregnationFood scienceNisinNisinFood Science
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