The role of time and storage conditions on the composition of hashish and marijuana samples: A four-year study

2019 ◽  
Vol 298 ◽  
pp. 131-137 ◽  
Author(s):  
Luca Zamengo ◽  
Chiara Bettin ◽  
Denis Badocco ◽  
Valerio Di Marco ◽  
Giorgia Miolo ◽  
...  
Keyword(s):  
Storage Conditions ◽  
And Storage

scholarly journals Lipid-derived flavor and off-flavor of traditional and functional foods: an overview

2020 ◽  
Vol 10 ◽  
Author(s):  
Fereidoon Shahidi ◽  
Won Young Oh
Keyword(s):  
Volatile Compounds ◽  
Food Processing ◽  
Functional Foods ◽  
Chemical Nature ◽  
Unsaturated Fatty Acids ◽  
Storage Conditions ◽  
Volatile Components ◽  
Food Component ◽  
And Storage

Flavor is an important aspect of both traditional as well as functional food acceptability and can be favorable or unfavorable depending on the chemical nature of the volatile compounds present, their potency, and the presence of non-volatile components. Lipid, as a major food component, contributes to the food flavor formation via both interactions with other components and/or due to its own degradation during food processing, cooking, and storage. This is particularly important when dealing with functional foods that may contain a high proportion of highly unsaturated oils. Lipid may be involved in the Strecker degradation and Maillard reaction, which occurs during food processing, and as a result, it forms a myriad of volatile compounds. Lipoxygenases and autoxidation of unsaturated fatty acids also play an important role in the development of volatile compounds as well as the storage conditions of oils under display lights in the supermarkets, if kept in clear bottles. In this contribution, a cursory account of the role of lipids in flavor formation is provided.

scholarly journals Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

2021 ◽  
Vol 294 ◽  
pp. 110402
Author(s):  
Natalia Teribia ◽  
Carolien Buvé ◽  
Daniel Bonerz ◽  
Julian Aschoff ◽  
Marc Hendrickx ◽  
...  
Keyword(s):  
Color Stability ◽  
Storage Conditions ◽  
Processing And Storage ◽  
And Storage

scholarly journals Influence of oligofructose-enriched inulin on survival of microencapsulated Lactobacillus casei 01 and adhesive properties of synbiotic microparticles

2015 ◽  
Vol 61 (01) ◽  
pp. 35-43 ◽  
Author(s):  
Tanja Petreska Ivanovska ◽  
Zoran Zhivikj ◽  
Kristina Mladenovska ◽  
Lidija Petrushevska-Tozi
Keyword(s):  
Lactobacillus Casei ◽  
Storage Conditions ◽  
Adhesive Properties ◽  
Buffer Solutions ◽  
Adhesion Ability ◽  
Cell Microencapsulation ◽  
Lower Intestine ◽  
And Storage

Lactobacillus casei 01 was co-encapsulated with the prebiotic oligofructose-enriched inulin at different concentrations to investigate the efficiency of the prebiotic for improving the probiotic viability. Prebiotic effect on the probiotic survival under microencapsulation conditions by spray- and freeze-drying and storage stability of encapsulated living cells at 4 °C during period of 8 weeks was evaluated. Adhesiveness of L. casei 01 loaded microparticles to pig mucin was investigated in vitro to estimate the role of microencapsulation for improving the cell adhesion ability. The microparticles produced with 3% w/w oligofructose-enriched inulin showed higher initial count, while oligofructose-enriched inulin applied at 1.5% w/w resulted in better protection of L. casei 01 under storage conditions. Further, it has been observed significantly increased pig mucin binding to microparticles compared to free probiotic cells in buffer solutions simulating GI conditions, during 24 h incubation. Hence, cell microencapsulation beside enhanced viability may allow prolonged residence time of the probiotic cells in the lower intestine through excellent muco-adhesive properties of the encapsulating materials. The results suggest synbiotic chitosan-Ca-alginate microparticles as convenient delivery system capable to ensure effective cell concentration in the lower intestine where probiotic colonization is dominant.

THE ROLE OF ANTHROPONYMS IN THE SEMANTIC FIELD OF ARTISTIC WORKS

2019 ◽  
Vol 2019 (29) ◽  
pp. 66-77
Author(s):  
Lidiya Derbenyova
Keyword(s):  
Literary Work ◽  
Main Theme ◽  
Semantic Field ◽  
New Meanings ◽  
Minor Part ◽  
The One ◽  
A Minor ◽  
And Storage ◽  
Horizon Of Expectations

The article explores the role of antropoetonyms in the reader’s “horizon of expectation” formation. As a kind of “text in the text”, antropoetonyms are concentrating a large amount of information on a minor part of the text, reflecting the main theme of the work. As a “text” this class of poetonyms performs a number of functions: transmission and storage of information, generation of new meanings, the function of “cultural memory”, which explains the readers’ “horizon of expectations”. In analyzing the context of the literary work we should consider the function of antropoetonyms in vertical context (the link between artistic and other texts, and the groundwork system of culture), as well as in the context of the horizontal one (times’ connection realized in the communication chain from the word to the text; the author’s intention). In this aspect, the role of antropoetonyms in the structure of the literary text is extremely significant because antropoetonyms convey an associative nature, generating a complex mechanism of allusions. It’s an open fact that they always transmit information about the preceding text and suggest a double decoding. On the one hand, the recipient decodes this information, on the other – accepts this as a sort of hidden, “secret” sense.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

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