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

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.

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

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352009000100018 ◽

2009 ◽

Vol 61 (1) ◽

pp. 128-134 ◽

Cited By ~ 2

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.

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NMR study of fresh cut salads: Influence of temperature and storage time on leaf structure and water distribution in escarole

Magnetic Resonance in Chemistry ◽

10.1002/mrc.4865 ◽

2019 ◽

Vol 57 (9) ◽

pp. 626-637 ◽

Cited By ~ 2

Author(s):

Clément Sorin ◽

François Mariette ◽

Maja Musse

Keyword(s):

Water Distribution ◽

Storage Time ◽

Leaf Structure ◽

Influence Of Temperature ◽

Nmr Study ◽

Fresh Cut ◽

And Storage

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

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.28320 ◽

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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