نتایج جستجو برای: during storage

تعداد نتایج: 1828598  

Objective: Ageing of the stored seed is a natural phenomenon and the seeds tend to lose viability even under ideal storage conditions. Accelerated ageing has been recognized as a good predictor of the storability of seed lots. Aged seeds show decreased vigor and produce weak seedlings that are unable to survive once reintroduced into a habitat. The characteristics of the chemical composition of...

Irradiation process could increase shelf life of garlic during storage. For determination of the optimum dose of irradiation, Garlic bulbs of Mazand variety were irradiated 30 days after harvest with 0, 25, 50, 75, 100 and 150 Gy dose of fast electrons. During the 8 months of storage at cold and uncontrolled conditions some properties were measured bi-monthly. Results showed that in both condit...

Extended Abstract Introduction: Pulses are among the best sources of plant protein and important components of crop rotation, which in recent years, have been considered one of the major options for plant research. Seed storage is one of the important traits in legume breeding. Storage temperature, seed moisture content, and storage duration are the most important factors affecting seed qualit...

The effects of the encapsulation of Satureja bachtiarica essential oil with chitosan on the shelf life and quality of pomegranate seeds were studied in an experiment based on a completely randomized design with eight treatments, including different ratios of chitosan to S. bachtiarica essential oil (control, 1:1–0.3, 1:1–0.6, 1:2–0.3, 1:2–0.6, 1:3–0.3, 1:3–0.6) and three replications. The resul...

Deyhim, M.R., Jahanshahi Ghajar, ُS., Rafiee, M.H., Sotoudehnejad Nematollahi, F.,

Abstract Background and Objectives There is a circadian rhythm and diurnal variation in the redox capacity in blood plasma and there is a decrease in antioxidant capacity (TAC) during the RBCs storage in blood banking. So it is possible that donated blood, based on donation time, has a different antioxidant capacity and as a result a different biochemical response during storage. This study at...

Amir salari, Mahboubeh Kalantarmahdavi, Saeid khanzadi,

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts...

Journal: :Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics 2000
Jeong Moon Ko

We studied the effect of nearest pattern interaction on a global pattern formation in a two-dimensional space, where patterns are to grow initially from a noise in the presence of a periodic supply of energy. Although our approach is general, we found that this study is relevant in particular to the pattern formation on a periodically vibrated granular layer, as it gives a unified perspective o...

E. Berizi Kh. Abhari M. Aminlari S. Basiri S. S. Shekarforoush,

The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
masumeh molashahi ebrahim alizadeh doughikollaee ghorbanali mahghani

introduction: fish salting is a traditional method of processing in most countries including iran. there are different methods of salting which can be used for producing different salted products. there is variation in the amount of salt used in the salting process depending on the context of use.salting was done simultaneously with salt penetration into the muscles of fish and water dripping o...

Journal: :iranian journal of blood and cancer 0
saleh nasiri department of biotechnology, blood transfusion research center, high institute for research and education in transfusion medicine, tehran, iranسازمان اصلی تایید شده: سازمان انتقال خون ایران (blood transfusion research center) fatemeh abbasi department of production, tehran blood transfusion center, tehran, iran

background: platelets rapidly lose their qualities usually after 5 day of storage. different standard methods have been recommended to check the quality of platelets during storage which some of them show better correlation with other quality markers during storage. the purpose of this study was to demonstrate if platelet factor 3 (pf3) assay could be an indicator of storage lesion and provide ...

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