Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage

2018 ◽  
Vol 42 (5) ◽  
pp. e13600 ◽  
Author(s):  
Naratip Poonnakasem ◽  
Kalaya Laohasongkram ◽  
Saiwarun Chaiwanichsiri ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Physicochemical Properties ◽  
Room Temperature ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Room Temperature Storage ◽  
Sponge Cake ◽  
Starch Crystallinity ◽  
Temperature Storage

The Effect of the Submersion Length`s in Virgin Coconut Oil on the Shelf Life of Chicken Meat under Room Temperature Storage

2008 ◽  
Vol 8 (1) ◽  
pp. 100-102 ◽  
Author(s):  
Salam N. Aritonang ◽  
Elsa Martineli ◽  
Risanti Eltiana
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Coconut Oil ◽  
Chicken Meat ◽  
Virgin Coconut Oil ◽  
Room Temperature Storage ◽  
Temperature Storage

Accelerated Aging of Deacidified and Untreated Book Paper in 1967 Compared with 52 Years of Natural Aging

2020 ◽  
Vol 41 (3) ◽  
pp. 131-152
Author(s):  
Tali H. Horst ◽  
Richard D. Smith ◽  
Antje Potthast ◽  
Martin A. Hubbe
Keyword(s):  
Room Temperature ◽  
Accelerated Aging ◽  
Natural Aging ◽  
Scanning Electron Micrographs ◽  
Surface Ph ◽  
Room Temperature Storage ◽  
Folding Endurance ◽  
Endurance Tests ◽  
Breaking Length ◽  
Temperature Storage

AbstractThree copies of a book that had been optionally deacidified using two different procedures in 1967, and then subjected to accelerated aging, were tested again after 52 years of natural aging. Matched copies of the book Cooking the Greek Way, which had been printed in Czechoslovakia on acidic paper, were evaluated. Nonaqueous treatment of two of the copies with magnesium methoxide dissolved in chlorofluorocarbon solvent had been found in 1967 to have decreased the susceptibility to embrittlement, as evidenced by the results of the accelerated aging, followed by folding endurance tests. Retesting of the same books in 2019, after 52 years of room temperature storage, showed that the deacidification treatments had achieved the following benefits in comparison to the untreated book: (a) higher brightness; (b) higher folding endurance; (c) tensile breaking length higher in the cross-direction of the paper; (d) substantial alkaline reserve content, (e) an alkaline surface pH in the range 7.1–7.4, and (f) higher molecular mass of the cellulose. Remarkably, some of the folding endurance results matched those of unaged samples evaluated in 1967. Scanning electron micrographs showed no differences between the treated and untreated books.

The Effect Of Storage On Platelet Morpholog

1981 ◽  
Author(s):  
A Sturk ◽  
L M Burt ◽  
T Hakvoort ◽  
J W ten cate ◽  
N Crawford
Keyword(s):  
Electron Microscopy ◽  
Membrane Structure ◽  
Room Temperature ◽  
Surface Membrane ◽  
Platelet Concentrates ◽  
Room Temperature Storage ◽  
Short Survival ◽  
Transmission Electron ◽  
Temperature Storage ◽  
Morphological Correlation

Platelet concentrates were stored for one, two or three days at 4°C (unagitated) or room temperature (unagitated and linearly agitated). The morphology of platelets in platelet concentrates, directly after twice washing at room temperature and after 60 min incubation of the washed platelets at 37°C was investigated by both scanning and transmission electron microscopy.Platelets in the freshly prepared concentrates are slightly activated, i.e. show some pseudopod formation. At 4°C platelets rapidly loose their discoid shape. After three days their surface membrane shows extensive folding, they are slightly vacuolated and have lost most of their granules. Incubation of these cold-stored platelets at 37°C does not induce reversal to the discoid shape.Room temperature storage results in reversal of the slight initial platelet activation. After three days unagitated platelets are slightly more vacuolated than platelets stored with agitation. Room temperature storage usually results in remarkably well preserved, discoid platelets. Occasionally however, agitated platelet concentrates contain a high proportion of odd shaped cells. As platelets stored at 4°C did not became discoid after incubation at 37°, the altered membrane structure could provide an explanation for their short survival upon transfusion. Our results also provide a morphological correlation with the slightly better recovery and survival of platelets stored agitated vs.- non-agitated platelets at room temperature.

The effects of nanoscale geometry and spillover on room temperature storage of hydrogen on silica nanosprings

2013 ◽  
Vol 46 (50) ◽  
pp. 505307 ◽  
Author(s):  
Giancarlo Corti ◽  
Yingqian Zhan ◽  
Lidong Wang ◽  
Brian Hare ◽  
Timothy Cantrell ◽  
...  
Keyword(s):  
Room Temperature ◽  
Room Temperature Storage ◽  
Silica Nanosprings ◽  
Temperature Storage

Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

2011 ◽  
Vol 76 (4) ◽  
pp. S262-S268 ◽  
Author(s):  
Damir D. Torrico ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Marlene Janes ◽  
José A.H. Corredor ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Mineral Oil ◽  
Room Temperature Storage ◽  
Quality And Shelf Life ◽  
Temperature Storage

scholarly journals Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

2021 ◽  
pp. 10-19
Author(s):  
Asnawi Asnawi ◽  
Maskur Maskur ◽  
Adji Santoso Dradjat
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Storage Temperature ◽  
Room Temperature Storage ◽  
C Storage ◽  
Better Than ◽  
Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

scholarly journals A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Molecules ◽  
2014 ◽  
Vol 19 (7) ◽  
pp. 9187-9202 ◽  
Author(s):  
Yih Khor ◽  
Soo Koh ◽  
Kamariah Long ◽  
Shariah Long ◽  
Sharifah Ahmad ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Coconut Oil ◽  
Food Supplement ◽  
Virgin Coconut Oil ◽  
Oil Emulsion

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

2020 ◽  
Vol 92 ◽  
pp. 102921
Author(s):  
Shuya Xu ◽  
Rui Dong ◽  
Yu Liu ◽  
Xiaolong Wang ◽  
Tian Ren ◽  
...  
Keyword(s):  
Room Temperature ◽  
Bread Quality ◽  
Room Temperature Storage ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Temperature Storage

scholarly journals Effect of Hypoiodous Acid (HIO) Treatment on Color and pH Changes in Snake Fruit (Salacca edulis Reinw.) during Room Temperature Storage

2019 ◽  
Vol 292 ◽  
pp. 012042
Author(s):  
A N Al-Baarri ◽  
A M Legowo ◽  
A C D Wratsongko ◽  
A D Puspitoasih ◽  
L Izzati ◽  
...  
Keyword(s):  
Room Temperature ◽  
Room Temperature Storage ◽  
Ph Changes ◽  
Temperature Storage
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