Search results for "reserva"

Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis

2019

In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch&ndash

Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota-carrageenan biopolymer films for edible coating application.

2006

Translational diffusion of a fluorescein probe has been measured in iota-carrageenan edible films containing different amounts of glycerol (0, 15, 30, and 45%), using fluorescence recovery after photobleaching (FRAP) experiments. The effects of this plasticizer as well as the plasticizing effect of water on the diffusion of fluorescein have been studied in this edible coating mainly composed of natural biopolymer. Diffusion coefficients of about 10(-13) m2 s(-1) have been measured in these films for water activity (aw) lower than 0.7. Above this water content threshold, fluorescein translational diffusion coefficient increases up to 10(-12) m2 s(-1). Another interesting information obtained…

Modeling of the process of moisture loss during the storage of dried apricots

2011

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content …

Detection of Invisible Damages in ‘Rojo Brillante’ Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics

2021

[EN] The main cause of flesh browning in 'Rojo Brillante' persimmon fruit is mechanical damage caused during harvesting and packing. Innovation and research on nondestructive techniques to detect this phenomenon in the packing lines are necessary because this type of alteration is often only seen when the final consumer peels the fruit. In this work, we have studied the application of hyperspectral imaging in the range of 450-1040 nm to detect mechanical damage without any external symptoms. The fruit was damaged in a controlled manner. Later, images were acquired before and at 0, 1, 2 and 3 days after damage induction. First, the spectral data captured from the images were analysed through…

Artesanado sedero y capital comercial en la Valencia del siglo XVIII

1997

The intense development of the «Verlagssystem» in the XVIII century silk industry in Valencia showed the difficulties of the traditional craftsmen to keep their economic independence. In order to fighy against it, the craftsmen adopted several initiatives, which dealt with the constitution of a share-holding company, as much as with the creation of a communal store to favour the suppley of raw materials to the factories. The most important project was the constitution of the «Compañía de Nuestra Señora de los Desamparados» in 1772. But the requirement of the General Board of Commerce to allow all the social classes to take part in shareholders, as it was not accompanied by the modification …

Digitization and preservation of cultural heritage: The CEPROQHA approach

2017

The humanity has always learned from the previous experiences for many reasons. The national heritage proves to be a great way to discover a nation's history. As a result, these priceless cultural items have a special attention. However, Since the wide adoption of new digital technologies, documenting, storing, and exhibiting cultural heritage assets became more affordable and reliable. These digital records are then used in several applications. Researchers saw the opportunity to use digital heritage recordings for long-term preservation. In this paper, we present the research progress in cultural heritage digital processing and preservation, highlighting the most impactful advances. Addit…

CRYOPRESERVATION OF PEACH SHOOT TIPS BY ENCAPSULATION DEHYDRATION

2011

Cryopreservation of Italian cultivars of hazelnut

2021

The present study was performed to optimise the cryopreservation protocol in Italian cultivars of Corylus avellana L. Lateral buds excised from in vitro grown plantlets of ‘Tonda Gentile Romana’ (TGR) and ‘Montebello’ (MB) were cryopreserved by the encapsulation-dehydration technique. The effect of dehydration of beads with sucrose (0.5, 0.75 or 1 M) for 1 or 3 days, of desiccation with silica gel for 6 or 8 h and of application of two cytokinins (N6-benzyladenine or meta-Topolin) in the regrowth phase was evaluated. The highest regrowth was obtained dehydrating alginate beads with 0.75 M sucrose applied for 1 day and with desiccation for 8 h with silica gel in both cultivars. On the other …

Comparative analysis of in situ versus ex situ perfusion on micro circulation in liver procurement--an experimental trial in a porcine model.

2012

The Achilles heel of liver transplantation remains the biliary system. The crucial step for liver preservation is effective rinsing and perfusion of the peribiliary plexus (PBP). Due to the physiology of the vascular tree, it seems almost impossible to achieve the necessary physiologic ranges of pressure and flow by the in situ perfusion technique. We investigated the role of additional ex situ perfusion via the hepatic artery in this animal model.Fifteen German Landrace pigs underwent standardized multiorgan procurement. In situ perfusion and additional ex situ perfusion were performed consecutively. Meanwhile the external pressure applied to the perfusion system was increased stepwise. To…

The effect of essential oils on norovirus surrogates

2013

Abstract Essential oils (EOs) have long been applied as flavoring agents in foods, and due to their content in antimicrobial compounds, they have potential as natural agents for food preservation. In this study the effect of three EOs, clove, oregano and zataria, was evaluated on the infectivity of norovirus surrogates, i.e. feline calicivirus (FCV) and murine norovirus (MNV). Different concentrations of EOs were individually mixed with each virus at titers of ca. 7–8 log TCID 50 /ml and incubated for 2 h at 4 °C and 37 °C. The infectivity of the recovered viruses after triplicate treatments was evaluated by cell-culture assays. 2% of oregano EO at 37 °C decreased the FCV titers by 3.75 log…