Search Results - "vacuum"
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Jumping spiders (Araneae: Salticidae) in agroecosystems: a case study to know how friendly some crops can be for native fauna
Published 2020“…Each sample comprised suctioning the vegetation in an area of 1 m3 for one minute using a Garden-Vacuum. Twenty-five species of salticids were found. …”
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Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
Published 2017“…Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. …”
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Listeria monocytogenes, a food-borne pathogen
Published 2011“…The aim of this study was to analyse the occurrence and level of L. monocytogenes in gravad and cold-smoked salmon (Salmo salar) products packed under vacuum or modified atmosphere from retail outlets in Sweden. …”
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Second cycle, A1N, A1F or AXX -
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An alternative for the conservation, storage, and commercialization of small batch Hop productions
Published 2024“…This new commercialization format, which we call L100, consists of ground hops and vacuum packaged in "100-gram ingots" and emerges as an alternative to the T-90 pellet. …”
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Informe técnico -
Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”
Published 2019“…The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. …”
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Ibera Wetlands: diversity hotspot, valid ecoregion or transitional area? Perspective from a faunistic jumping spiders revision (Araneae: Salticidae)
Published 2020“…Samples were obtained using four methods: garden vacuum, pit-fall trap, beating and litter extraction. 75 species were collected, representing one third of the known Argentine salticids. …”
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Carbonaceous aerosols and trace metal deposition in high-latitude snow : a comparative study in Sweden and Alaska
Published 2019“…Snow meltwater was filtered with two filtration set-ups (syringe and vacuum-pump) on two differently sized tissuquartz filters (25 mm and 50 mm). …”
H2 -
Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
Published 2018“…At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). …”
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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
Published 2018“…Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. …”
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Omvårdnadsrutiner för katt med astma
Published 2012“…Environmental changes to apply for the feline patient could be, besides regular cleaning, to change the cat litter to a non-scented, dust-free litter, to wash cat beds and to vacuum clean resting sites on a regular basis. It is also of importance to avoid spray, perfumes and cigarette smoke in the presence of the cat. …”
M2 -
Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
Published 2019“…Maximum TBARS values obtained were lower than those reported for meat processed without vacuum. Cooked beef flavours for all treatments decreased uniformly after 21 days of storage.…”
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Electrophoresis as a Useful Tool in Studying the Quality of Meat Products
Published 2022“…It consists of the cooking/pasteurization process to a raw material packaged in a heat-stable vacuum container. The products are stored at 0-3 C and are able to be re-heated and consumed even after 5 weeks (Vaudagna et al., 2002). …”
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Capítulo de libro -
Evaluación y análisis de técnicas de preservación de hortalizas de IV gama
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Analysis of phenolic compounds in onion nectar by miniaturized off-line solid phase extraction-capillary zone electrophoresis
Published 2018“…Thus, the extraction of phenolic compounds in nectar was performed by solid phase extraction (SPE) using a home-made minicolumn packed with a suitable filtering material (C18, 50 mg) connected to a vacuum pump. Effects of several important factors affecting extraction efficiency as well as electrophoretic performance were investigated to acquire the optimum conditions. …”
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Evaluation of the design effects of different agropastoral systems on the diversity and density of spiders
Published 2018“…In each design, the spiders were collected by pitfall traps and suction samples with a G-Vac (garden-vacuum). The designs proposed were considered on the basis of environmental heterogeneity. …”
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