Search Results - "WEIGHT LOSSES"

Estimating overnight weight loss of corralled yearling steers in semiarid rangeland by Durante, Martin, Irisarri, Jorge Gonzalo Nicolás, Derner, Justin D., Reeves, Justin L., Mortenson, Matthew C., West, Mark

Subjects: “…Weight Losses…”
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Por Retrasar la Castración, se Pierden Hasta 11 kg/ternero by Bretschneider, Gustavo

Subjects: “…Weight Losses…”
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Castración de terneros: dolor y pérdida de peso by Bretschneider, Gustavo

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Effect of salt addition on sous vide cooked whole beef muscles from Argentina by Vaudagna, Sergio Ramon, Pazos, Adriana Alejandra, Guidi, Silvina Mabel, Sanchez, Guillermo, Carp, D.J., Gonzalez, Claudia Beatriz

Subjects: “…Cooking Weight Loss…”
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Efecto de las condiciones de almacenamiento y el tiempo de almacenamiento sobre la calidad de los huevos en Nigeria by Onwudike, O.C, Sonaiya, E.B.

Subjects: “…WEIGHT LOSSES…”
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Control de fisiopatías de postcosecha en manzana Granny Smith mediante la aplicación de 1-Metilciclopropeno (1-MCP) by Calvo, Gabriela

Subjects: “…Weight losses…”
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Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability by Vaudagna, Sergio Ramon, Sanchez, Guillermo, Neira, Maria S., Insani, Ester Marina, Picallo, Alejandra, Gallinger, Maria M., Lasta, Jorge Augusto

Subjects: “…Weight Losses…”
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Antifungal edible coatings to control Alternaria black spot and maintain the quality of 'Rojo Brillante' persimmon during cold storage by Fernández-Catalán, Asunción, Palou, Lluís, Taberner, Verònica, Grimal, Amparo, Argente-Sanchis, Maricruz, Pérez-Gago, María B.

Subjects: “…Fruit weight losses…”
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Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality by Soto-Muñoz, Lourdes, Pérez-Gago, María B., Martínez-Blay, Victoria, Palou, Lluís

Subjects: “…Weight losses…”
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Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked... by Szerman, Natalia, Gonzalez, Claudia Beatriz, Sancho, Ana Maria, Grigioni, Gabriela Maria, Carduza, Fernando Jose, Vaudagna, Sergio Ramon

“…Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. …”
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Effects of Precooling, Packaging Film, Modified Atmosphere and Ethylene Absorber on the Quality of Refrigerated Chandler and Douglas Strawberries by Picon, A., Martínez-Jávega, José M., Cuquerella, Joaquín, Del-Río, Miguel A., Navarro, Pilar

“…Low density polyethylene bags with or without a CO2 atmosphere resulted in the lowest weight losses, conductivity and degree of fruit decay, together with the highest firmness values. …”
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Efecto de distintos sistemas de producción y formas de sujeción sobre las pérdidas poscosecha en acelga (Beta vulgaris L. var. cicla L.) by Grasso, Rodolfo, Rotondo, Rosana, Ortiz Mackinson, Mauricio, Mondino, Maria Cristina, Calani, Paula Andrea, Balaban, David, Vita Larrieu, Eduardo Alberto, Torres, Patricia

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Efecto de distintos sistemas de producción y formas de sujeción sobre las pérdidas poscosecha de rúcula = Effect of different production systems and fastening methods on post-harve... by Ortiz Mackinson, Mauricio, Grasso, Rodolfo, Rotondo, Rosana, Calani, Paula Andrea, Mondino, Maria Cristina, Balaban, David, Vita Larrieu, Eduardo Alberto, Montian, Gabriela Noemí, Barbona, Ivana Gabriela

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Combinación de curado y bicarbonato de sodio para controlar podredumbres en postcosecha de mandarinas sin fungicidas de síntesis by Cocco, Maríangeles, Plaza, P., Vazquez, Daniel Eduardo, Meier, Guillermo Enrique, Bello, Fernando

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Effect of Hydroxypropyl Methylcellulose–Lipid Edible Composite Coatings on Plum(cv.Autumn giant) Quality During Storage by Pérez-Gago, María B., Rojas-Argudo, Cristina, Del-Río, Miguel A.

“…The coatings consisted of beeswax or shellac, at 2 lipid content levels (20% and 60% dry basis). Weight loss of coated plums decreased as lipid content increased. …”
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Antifungal edible coatings to reduce postharvest decay and preserve the quality of ‘Mollar de Elche’ pomegranates by Palou, Lluís, Alvarez, María Victoria, Taberner, Verónica, Pérez-Gago, María B.

“…Furthermore, PEC-based coatings also reduced weight loss without causing visible phytotoxicity, while CARG-based coatings were slightly detrimental to the fruit rind. …”
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Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Moll... by Di Millo, Bruno, Martínez-Blay, Victoria, Pérez-Gago, María B., Argente-Sanchis, Maricruz, Grimal, Amparo, Baraldi, Elena, Palou, Lluís

“…Pomegranate exhibits important postharvest quality losses that limit its storage potential, caused mainly by weight loss, chilling injury and fungal diseases. In this work, we evaluated the effect of novel hydroxypropyl methylcellulose (HPMC) edible coatings (ECs) formulated with three different lipids (beeswax (BW), carnauba wax, and glycerol monostearate), as hydrophobic components, and two different GRAS salts (potassium bicarbonate (PBC) and sodium benzoate (SB)), as antifungal ingredients, to control weight loss and natural fungal decay of ‘Mollar de Elche’ pomegranates during storage at 20 °C. …”
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Antifungal hydroxypropyl methylcellulose (HPMC)-lipid composite edible coatings and modified atmosphere packaging (MAP) to reduce postharvest decay and improve storability of ‘Moll... by Di Milio, B., Martínez-blay, Victoria, Pérez-Gago, María B., Argente-Sanchis, M., Grimal, A., Baraldi, E., Palou, Lluís

“…Pomegranate exhibits important postharvest quality losses that limit its storage potential, caused mainly by weight loss, chilling injury and fungal diseases. In this work, we evaluated the effect of novel hydroxypropyl methylcellulose (HPMC) edible coatings (ECs) formulated with three different lipids (beeswax (BW), carnauba wax, and glycerol monostearate), as hydrophobic components, and two different GRAS salts (potassium bicarbonate (PBC) and sodium benzoate (SB)), as antifungal ingredients, to control weight loss and natural fungal decay of ‘Mollar de Elche’ pomegranates during storage at 20 °C. …”
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Factors affecting sensitivity of 'Abate Fetel' pears to friction discoloration by Gomila, Teofilo, Calvo, Gabriela, Candan, Ana Paula

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Effect of ozone application on bovine carcasses in abattoir cold chambers by Brusa, Victoria, Restovich, Viviana, Cap, Mariana, Chiapparoli, Virginia, Grigioni, Gabriela Maria, Giannuzzi, Leda, Vaudagna, Sergio Ramon, Leotta, Gerardo Anibal

“…Differences in carcass weight loss were not significant. In conclusion, gaseous ozone was not effective to reduce bacterial load or carcass weight loss. …”
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