Πλοήγηση ανά Θέμα "storage"
Αποτελέσματα 1-14 από 14
-
The 5-HT1A receptor antagonist WAY 100635 improves rats performance in different models of amnesia evaluated by the object recognition task
(2003)The effects of the 5-HT1A receptor antagonist WAY 100635 on recognition memory were investigated in two different amnestic models in the rat by using the object recognition task. WAY 100635 at I mg/kg, but not at 0.3 mg/kg, ... -
Banana Cultivars, Cultivation Practices, and Physicochemical Properties
(2009)The physicochemical ( pH, texture, Vitamin C, ash, fat, minerals) and sensory properties of banana were correlated with the genotype and growing conditions. Minerals in particular were shown to discriminate banana cultivars ... -
Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review
(2016)Garlic (Allium sativum L.) is considered one of the twenty most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern ... -
Dissipation of teflubenzuron and triflumuron residues in field-sprayed and cold-stored pears
(1999)Dissipation of residues of benzoylurea insecticides teflubenzuron (TFB) and triflumuron (TFM) under field conditions was evaluated on a pear orchard in Greece. Residues were determined by UV-HPLC analysis, with a detection ... -
Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
(2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Distribution and stability of aflatoxin M-1 during production and storage of yoghurt
(2002)Yoghurt from cow's milk artificially contaminated with aflatoxin M-1 (AFM(1)) at levels of 0.050 and 0.100 g l(-1) was fermented to reach pHs 4.0 and 4.6. Yoghurt fermented to pH 4.6 was also used for preparing strained ... -
Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs
(2012)Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard-boiling or scrambling processing, or first submitted to refrigerated storage ... -
Effect of processing on the fatty acid composition of fresh and stored n-3 and n-6 eggs from hens fed diets supplemented with fish or sunflower oil
(2013)Eggs from hens fed diets supplemented with 3% fish or sunflower oil were either fresh submitted to pasteurization, hard-boiling or scrambling processing, or were first submitted to refrigerated storage at 4 degrees C for ... -
Evaluation of Carifend®, an alpha-cypermethrin-coated polyester net, for the control of Lasioderma serricorne and Ephestia elutella in stored tobacco
(2018)The use of insecticide-treated nets has lately attracted scientific interest for the management of mosquitoes and related species, as well as for crop pest control and the protection of stored agricultural commodities. In ... -
Evidence for age-related differences in heat acclimatisation responsiveness
(2020)New Findings: What is the central question of this study? Repeated heat exposure during the summer months can enhance heat loss in humans (seasonal heat acclimatisation), but does the magnitude of that enhancement differ ... -
The GABA(B) receptor and recognition memory: Possible modulation if its behavioral effects by the nitrergic system
(2003)Functional activation of the GABA(B) receptor inhibits learning and memory processes, though discrepant findings, in this context, have also been reported. The present study was designed to investigate the role of the ... -
Long-term storage effect on chemical composition, nutritional value and quality of Greek onion landrace "vatikiotiko"
(2016)The effect of storage at two temperatures (5 ± 1 and 25 ± 1 °C and 60-70 ± 5% RH for both temperatures) on marketability and quality features of dry bulbs of local landrace "Vatikiotiko", "Sivan F1", "Red Cross F1" and ... -
Olive leaves (Olea europea L.) and -tocopheryl acetate as feed antioxidants for improving the oxidative stability of -linolenic acid-enriched eggs
(2013)Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were fed a corn-soybean-based diet supplemented with 4% linseed oil. Two other groups were given ... -
Temperature and propylene effects on ripening of green and black 'Conservolea' olives
(2002)Ripening of detached mature-green and black-ripe olives (Olea europaea L., cv. Conservolea) was studied during storage at 0, 5, 10, or 20 degreesC in air or air plus 100-200 muL.L(-1) propylene. Green olive skin hdegrees ...