Results 11 to 20 of about 876,006 (355)
Evaluation of coagulation factors in fresh frozen plasma treated with riboflavin and ultraviolet light [PDF]
Vojnosanitetski Pregled, 2012 Background/Aim. Pathogen inactivation in blood products using riboflavin and ultraviolet (UV) light represents a proactive approach to blood safety, not only for known infectious agents but also for new ones or not yet recognized as threats to the ...
Antić Ana +3 more
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General freeze-in and freeze-out [PDF]
Journal of High Energy Physics, 2021 Abstract We use the framework of relativistic and non-relativistic conformal field theories (CFT) to derive general results relevant for the production of weakly coupled and strongly coupled dark sectors through thermal interactions.
Michele Redi, Andrea Tesi
openaire +3 more sources
Modeling the process of refrigeration effects on food products
Вестник Дагестанского государственного технического университета: Технические науки, 2023 Objective. The present article discusses the issue of modeling the duration of the refrigeration effect on a food product using the example of raw lean meat.Method. The duration of the refrigeration effect consists of two stages: cooling and freezing. At
R. A. Zhlobo +2 more
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THE IDENTIFICATION OF CHROMOSOMAL POLYMORPHISM IN ONE BREED OF IRAQI SHEEP
The Iraqi Journal of Veterinary Medicine, 1989 A chromosomal analysis of three breeds of Iraqi sheep (Karadi Arabi and Awassi) has been performed on peripheral lymphocytes. The modal chromosome number of all the three breeds was found to be (2n=54XX/54XY) for femal and male respectively.
A. A. Yasseen +3 more
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The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
EFSA Journal, 2021 Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to ...
EFSA Panel on Biological Hazards (BIOHAZ) +21 more
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Effect of Trehalose as Replacer of Sucrose for Osmotic Dehydration on the Quality Properties of Candied Strawberry [PDF]
Shipin KexueIn order to determine the effect of trehalose as a total or partial replacement of sucrose in osmotic dehydration on the quality of candied strawberry, the changes in the solid growth rate, water loss rate, water activity, free sugar content, water state,
NIU Liying, CAI Chenxiang, LI Dajing, HE Rongrong, NIE Meimei, WU Haihong, TANG Dongmei
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Influence of freezing temperature on semen quality of rainbow trout (Oncorhynchus mykiss) [PDF]
SPERMOVA, 2021 Trout production in Peru has export potential. However, there are no fry available to maintain production throughout the year and there is also a lack of egg production at certain times of the year. Therefore, the alternative is to cryopreserve semen for
Yan Manrique Quispe +6 more
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The Study of Thermal Reversibility of the Freezing-defrost Process of Browned Onion [PDF]
, 2016 The features and dynamics of the freezing-defrost processes of the studied sample of browned onion were established and studied. At the research it was revealed, that at freezing temperature –20 °С the value of maximal freezing speed does not change.The ...
Cherevko, O. (Oleksander) +4 more
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Applied Sciences, 2022 Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds.
Aleksey Tarasov +4 more
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A comparison of freezing-damage during isochoric and isobaric freezing of the potato. [PDF]
, 2017 BACKGROUND:Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects.
Lyu, Chenang +4 more
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