Mechanical performances and microstructural characteristics of reactive MgO-carbonated silt subjected to freezing-thawing cycles

Mechanical Properties and Freezing and Thawing Resistance of Concrete Incorporating

Genetic basis of evolutionary adaptation by Escherichia coli to stressful cycles of freezing, thawing and growth.

Microbial evolution experiments offer a powerful approach for coupling changes in complex phenotypes, including fitness and its components, with specific mutations. Here we investigate mutations substituted in 15 lines of Escherichia coli that evolved for 1000 generations under freeze-thaw-growth (FTG) conditions. To investigate the genetic basis of their improvements, we screened many of the l...

Freezing characteristics and texture variation after freezing and thawing of four fruit types

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...

Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.

The objective of this study was to determine the effect of freezing and thawing or freezing and thawing with an additional aging period after frozen storage on the tenderness of longissimus lumborum (LL) and semitendinosus (ST) steaks relative to aged, fresh steaks. Left-side LL and ST (n = 35 each) were obtained from U.S. Select carcasses classified at the grading stand by the U.S. Meat Animal...