Influence of temperature and pressure during PGSS™ micronization and storage time on degree of crystallinity and crystal forms of monostearate and tristearate

2008 ◽  
Vol 45 (1) ◽  
pp. 102-111 ◽  
Author(s):  
Z. Mandžuka ◽  
Ž. Knez
Keyword(s):  
Storage Time ◽  
Degree Of Crystallinity ◽  
Crystal Forms ◽  
Influence Of Temperature ◽  
Temperature And Pressure ◽  
And Storage

The influence of temperature and storage time at RT on nucleation of the β″ phase in a 6082 Al–Mg–Si alloy

2003 ◽  
Vol 51 (3) ◽  
pp. 789-796 ◽  
Author(s):  
C.D Marioara ◽  
S.J Andersen ◽  
J Jansen ◽  
H.W Zandbergen
Keyword(s):  
Storage Time ◽  
Influence Of Temperature ◽  
Β Phase ◽  
And Storage

scholarly journals Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Sachio Kanazawa ◽  
Melissa Sanabria ◽  
Magna Monteiro
Keyword(s):  
Resistant Starch ◽  
Storage Time ◽  
Direct Method ◽  
Degree Of Crystallinity ◽  
Microstructural Properties ◽  
X Ray Diffraction ◽  
X Ray ◽  
Fermentation Method ◽  
And Storage ◽  
Starch Formation

AbstractThis work consists of a study about the influence of the fermentation methods on the resistant starch (RS) formation. Crystalline phases at the white bread after production and during the staling were evaluated. The bakery formulation was proportionally the same for the two fermentation methods used, except for the yeast. A commercial dry yeast and sourdough were used for the direct method (DM) and indirect method (IM), respectively. The temperature and cooking time, as well as the packaging and storage, were kept constant for all samples. Characterizations were performed on both samples by XRD and FTIR-ATR. It is possible to affirm that the fermentation method greatly influences the crystalline and microstructural properties of bread, mainly on the RS. The bread produced by IM presented more significant changes in its microstructure and degree of crystallinity than bread made by DM. These microstructural differences may be directly related to the microorganisms present in the sourdough, which can influence the bread resistant starch during the cooking and storage time.

Influence of temperature and storage time after light exposure on the quinine monohydrochloride chemical actinometric system.

2000 ◽  
Vol 9 (3) ◽  
pp. 317-321 ◽  
Author(s):  
Karin L Christensen ◽  
Janne Ø Christensen ◽  
Sven Frokjaer ◽  
Peter Langballe ◽  
Lars L Hansen
Keyword(s):  
Storage Time ◽  
Light Exposure ◽  
Influence Of Temperature ◽  
And Storage

scholarly journals PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

2016 ◽  
Vol 3 (1) ◽  
pp. 9-17
Author(s):  
Agnes A Patty ◽  
Pamela Papilaya ◽  
Prelly Tuapattinaya
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Time ◽  
Cold Temperature ◽  
Storage Duration ◽  
Influence Of Temperature ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

scholarly journals Isolated or associated experimental contamination of albumen and egg yolk for Salmonella Enteritidis and Escherichia coli: influence of temperature and storage time

2009 ◽  
Vol 61 (1) ◽  
pp. 128-134 ◽  
Author(s):  
A.T. Pinto ◽  
A.D. Mendonça ◽  
E.N. Silva
Keyword(s):  
Escherichia Coli ◽  
High Temperature ◽  
Salmonella Enteritidis ◽  
Storage Time ◽  
Egg Yolk ◽  
Influence Of Temperature ◽  
E Coli ◽  
Different Temperatures ◽  
Chicken Eggs ◽  
And Storage

The behavior of Salmonella enteritidis (SE) and Escherichia coli in albumen and yolk of chicken eggs submitted to two different temperatures, 8ºC and 30ºC, when separately inoculated or in the form of mixed cultures was studied. There was no difference in the behaviour of the tested agents even when inoculated together. Even under high temperature, E. coli did not multiply in the albumen, demonstrating the inhibition power for that microorganism, while SE increased its population up to three logarithmic cycles. In egg yolk, SE demonstrated psychrotrophic characteristics.

scholarly journals Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301

2021 ◽  
Vol 24 ◽  
Author(s):  
Maria Beatriz Pregnolato de Oliveira Silva ◽  
Daniela Abdal ◽  
José Pedro Zanetti Prado ◽  
Giancarlo de Souza Dias ◽  
Sergio Andres Villalba Morales ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Storage Time ◽  
Hydrolytic Activity ◽  
Effect Of Temperature ◽  
Influence Of Temperature ◽  
The Stability ◽  
Enzyme Denaturation ◽  
And Storage

Abstract In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged fermentation. The thermodynamic parameters showed a tendency for increasing enzyme denaturation with the rise in temperature. The maximum transfructosylation activity was obtained at the incubation pH 5.5. During storage at 4 °C, the transfructosylation activity decreased, whereas the hydrolytic activity increased, especially in the first nine hours, a time in which the enzyme presented 45.6% of its initial transfructosylation activity. These results contributed to the improvement of the conditions of storage, immobilization and use of the soluble fructosyltransferases (FTase) in fructooligosaccharide (FOS) production.

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