Search results for "reserva"
showing 10 items of 630 documents
Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life
2005
Abstract The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or complementary processes to thermal pasteurization. “Horchata de chufa” (tiger nut milk or earth almond milk) is of high nutritional quality and therefore has great potential in the food market, limited by its very short shelf-life. The present work studies whether PEF can be used to obtain a quality horchata and increase its shelf-life while maintaining its organoleptic characteristics. In order to do so we determined pH, total fat, peroxide index, thiobarbituric acid-reactive substances index, formol index, and peroxidase activity i…
Hypothermic preservation of lung allograft inhibits cytokine-induced chemoattractant-1, endothelial leucocyte adhesion molecule, vascular cell adhesi…
2007
Summary Organ dysfunction is a major clinical problem after lung transplantation. Prolonged cold ischaemia and reperfusion injury are believed to play a central role in this complication. The influence of cold preservation on subsequent warm reperfusion was studied in an isolated, ventilated and perfused rat lung. Rat lungs were flushed with cold Perfadex-solution and stored at 4°C for different time periods. Thereafter lungs were perfused and ventilated for up to 3 h. Physiological parameters, production of inflammatory mediators and leucocyte infiltration were measured before and after perfusion. Lungs subjected to a cold ischaemia time of up to 6 h showed stable physiological conditions …
Chlorinated and methylated dibenzothiophenes in sediment samples from a river contaminated by organochlorine wastes
2001
Eleven sediment samples from the lower Kymijoki River were analyzed for the occurrence of polychlorinated and polymethylated dibenzothiophenes (PCDT and PMeDTs). The area was heavily polluted by wastes from a pulp chlorobleachery and by leakage from a factory producing wood preservative chlorophenol formulation Ky-5. Levels in the sediments were from <5 to 400, 200 and 50 pg g-1 dw for tetra, penta and hexa-CDT, respectively. The concentrations of mono, di, tri and tetra-MeDTs were in the range of 1–5, 5–85, 5–500 and 15–2300 ng g-1 dw, respectively. PCDT contents in surface sediment (0–3 cm layers) decreased by distance downstream from the bleachery and Ky-5 factory similar to those of the…
Gas chromatographic-mass spectrometric analysis of chlorinated phenoxyphenols in the technical chlorophenol formulation ky-5′
1984
Abstract The content of polychlorinated phenoxyphenol (PCPP) impurities in the technical chlorophenol formulation Ky-5 (wood preservative) was studied. The phenolic fraction was shown to contain predioxins and isopredioxins, the structures of the components being verified by gas chromatography mass spectrometry of non-derivatized, methylated and acetylated fractions. 2,6-Dichloro-4-(2,4,6-trichlorophenoxy)phenol and 2,6-dichloro-4-(2,3,4,6-tetrachlorophenoxy)phenol were identified by the comparison of their retention times and the mass spectra of their methyl and acetyl derivatives with those of authentic specimens. The amounts of the above components in Ky-5 were ca. 0.8 and 0.2%, respecti…
EXPERIENCES OF STRUCTURE ANALYSES OF CHLOROPHENOL DIMERS AND TRIMERS FOUND IN DIFFERENT SAMPLES
1982
ABSTRACT Chlorophenol formulations (Kymi/Kymmene Co., wood preservatives), sawmill wood waste samples and different waste treatment product samples were analyzed for oligomeric by-products of the polychlorinated phenols. Structure types for 26 phenolic dimers, 45 neutral dimers and 13 phenolic trimers were determined by GC/MS. Types of one tetrachloro and one hexachloro compound detected remained unknown. Contents of by-products in chlorophenol formulations varied greatly depending on their production method. Chemical treatment of wastes with NaClO and NaOH lowered their contents of chlorophenols and phenolic dimers, but did not change (NaOH) or increased (NaClO) the contents of neutral dim…
Influence of packaging on the aroma stability of strawberry syrup during shelf life
2001
Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compoun…
High-performance liquid chromatographic determination of furfural compounds in infant formulas during full shelf-life
2005
Abstract In order to evaluate the extent of the Maillard reaction in adapted and follow-up infant formulas (IF), a study was made of the evolution of furfural compound (2-furaldehyde, 5-hydroxymethyl-2-furfuraldehyde, 2-furylmethylketone and 5-methyl-2-furaldehyde) in these products, along with their relation to available lysine during the shelf-life period (two years at 20 and 37 °C). Total and free furfural contents were measured by RP-HPLC and UV detection, heating or not the sample in boiling water to free the furfurals bound to proteins and the furfurals formed from precursors. Only 2-furylmethylketone and 5-hydroxymethyl-2-furfuraldehyde were detected. Adapted and follow-up IF showed …
Effect of storage conditions on furosine formation in milk-cereal based baby foods
2008
[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evol…
Stability of tocopherols in adapted milk-based infant formulas during storage
2004
Abstract An evaluation is made of the effects of added α -tocopherol ( α -T) or α -tocopherol acetate ( α -TAc) combined with iron lactate or sulfate, storage time (up to 17 months) and storage temperature (22°C and 37°C) on the α -TAc, α -T, γ -tocopherol ( γ -T) and δ -tocopherol ( δ -T) content of infant formulas. Tocopherols were measured by normal phase HPLC and fluorescence detection after direct extraction, which allows the determination of both α -TAc and α -T. The α -TAc content was not affected by temperature or storage time, although the α -, γ - and δ -T contents, which were lower at 37°C than at 22°C, were significantly affected. The type of iron salt added (lactate or sulfate)…
PEMBEKUAN SEMEN LELE DUMBO (Clarias Gariepinus BURCHELL 1822) SEBAGAI MODEL KRIOPRESERVASI SEMEN IKAN
2010
<p><em>Effect of four types of diluents</em><em>s</em><em> and four concentration of DMSO (5%, 10%, 15% and 20%) against the motility of African catfish sperm were evaluated after storage at freezing temperatures. </em><em>The steps in preparation the 16 treatments combination of the diluents</em><em> </em><em>are </em><em>preparation of diluents, mixing </em><em>diluents </em><em>with DMSO, packing </em><em>of semen </em><em>in</em><em>to</em><em> 0.3-ml straw, equilibration of </em><em>semen </em><em>at 4 °C for…