Relevant bibliographies by topics / Freeze dried L

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Academic literature on the topic 'Freeze dried L'

Author: Grafiati
Published: 3 June 2025
Last updated: 20 July 2025

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Journal articles on the topic "Freeze dried L"

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ZHANG, QIANYING, YINGJIAN LU, XIAOXI LIU, XIAOMEI BIE, FENGXIA LV, and ZHAOXIN LU. "Preservative Effect of Food-Based Fermentate from Lactobacillus acidophilus NX2-6 on Chilled Pork Patties." Journal of Food Protection 77, no. 3 (2014): 459–65. http://dx.doi.org/10.4315/0362-028x.jfp-13-359.

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The food-based fermentate (FBF) from Lactobacillus acidophilus NX2-6 has a broad-spectrum antibacterial activity but has not previously been reported as a food preservative. Experiments were conducted to assess its application as a preservative in pork patties. The effect of freeze-dried FBF on the microbiological parameters, physicochemical changes, and sensory evaluations of chilled pork patties stored for 15 days at 4°C was investigated. The five treatments evaluated included a control (meat only), nisin (meat plus 0.5% nisin), L.1 (meat plus 2% freeze-dried FBF), L.2 (meat plus 4% freeze-d
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Alwafa, Reem Abu, Samer Mudalal, Faisal Shraim, and Gianluigi Mauriello. "Comparison between Quality Traits of Solar-Dried and Freeze-Dried Origanum syriacum L. (Za’atar)." Plants 11, no. 9 (2022): 1110. http://dx.doi.org/10.3390/plants11091110.

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There is growing interest in Origanum syriacum due to attractive culinary applications and functional properties. Solar drying is the most common conventional method for drying Origanum syriacum L. (Za’atar) in Mediterranean region. This study aimed to evaluate the quality traits of solar dried za’atar in comparison to freeze dried za’atar. Proximate composition (moisture, protein, fat, fiber, carbohydrates, and ash), color index (L*a*b*), macro and microstructure, sensory, and microbiological characteristics were evaluated. Solar dried za’atar exhibited significantly lower fat content (1.10 v
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Araújo, Caroliny Mesquita, Karoliny Brito Sampaio, Francisca Nayara Dantas Duarte Menezes, et al. "Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage." Microorganisms 8, no. 1 (2020): 96. http://dx.doi.org/10.3390/microorganisms8010096.

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This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and
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Sukarminah, Een, Endah Wulandari, Debby Moody Sumanti, Efri Mardawati, Elazmanawati Lembong, and Okta Paulia. "The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour." Journal of Industrial and Information Technology in Agriculture 1, no. 2 (2017): 36. http://dx.doi.org/10.24198/jiita.v1i2.14514.

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Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%,
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Kamil, R. Z., R. Yanti, A. Murdiati, M. Juffrie, and E. S. Rahayu. "Microencapsulation of indigenous probiotic Lactobacillus plantarum Dad-13 by spray and freeze-drying: strain-dependent effect and its antibacterial property." Food Research 4, no. 6 (2020): 2181–89. http://dx.doi.org/10.26656/fr.2017.4(6).280.

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Lactobacillus plantarum Dad-13 is a potential probiotic candidate, and microencapsulation is the method for extending its shelf-life. Furthermore, spray or freeze -drying is a common method for microencapsulation, and its effect on the stability of probiotic is strain-dependent. This research was aimed to evaluate the strain-dependent effect of probiotic microencapsulation and to choose a suitable method for further research. In this research, for strain-dependent analysis, L. plantarum strain Mut-7 was used as a comparison. Probiotics were encapsulated with 10% (w/v) skim milk and 1 % (w/v) s
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Krzykowski, Andrzej, Dariusz Dziki, Stanisław Rudy, et al. "Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)." Processes 11, no. 3 (2023): 750. http://dx.doi.org/10.3390/pr11030750.

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Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties of dried fruits. The objective of this study was to ascertain how freeze-drying (FD) and air-drying temperature affected the kinetics of dehydration and chosen physicochemical parameters of MF. Both temperature and dehydration methods significantly influenced the drying rate and properties of MF. The Midilli model was the best fitted to the experi
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Antal, Tamás. "Effect of different drying techniques on the drying time and energy of blueberry." Analecta Technica Szegedinensia 15, no. 1 (2021): 23–30. http://dx.doi.org/10.14232/analecta.2021.1.23-30.

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Blueberries (Vaccinium corymbosum L.) were dried combining vacuum, infrared, hot-air and freeze drying technologies. In this paper, examined the drying time and energy consumption of dewatering methods. The rehydration as a physical property were evaluated in dried blueberries. Combination of vacuum dried and freeze dried blueberries had higher rehydration ratio, followed by the single freeze drying, combination of hot-air drying and freeze drying, and infrared-freeze drying methods. The performance evaluation indicated that combination drying of blueberries at two-stage infrared-freeze drying
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Yildiz, Gulcin, and Oguzhan Barel. "THE EFFECT OF ULTRASOUND PRE-TREATMENT ON THE COLOR, ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT OF FREEZE-DRIED BANANA SLICES." Latin American Applied Research - An international journal 54, no. 3 (2024): 329–35. http://dx.doi.org/10.52292/j.laar.2024.3225.

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This study was conducted to evaluate the effects of non-thermal ultrasound treatment applied as a pre-treatment at different times on the physicochemical properties of freeze-dried banana samples. Color values (L*, a*, b*), rehydration rate, dry matter and bioactive compounds of freeze-dried bananas with ultrasound pre-treatment were compared with the freeze-dried bananas with no pre-treatment as well as fresh banana samples. All banana samples that were subjected to ultrasound pre-treatment showed better results compared to the samples with no ultrasound pre-treatment. The highest dry matter
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Sulabo, A. S. L., M. E. L. Villasanta, K. G. Hermo, R. A. Lascano, L. S. Collado, and G. M. O. Babaran. "Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al." Food Research 4, no. 4 (2020): 964–75. http://dx.doi.org/10.26656/fr.2017.4(4).361.

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Development of an active starter culture is essential in the production of safe and highquality fermented foods. Freeze-drying is an effective microbial cell immobilization technology intended to produce active and stable starter cultures for long-term storage. To determine the influence of various drying medium formulations with mung bean powder and disaccharides on the viability of L. plantarum S20 during freeze-drying and subsequent storage at 6±2°C and 30±1°C, three treatments of drying medium consisting of mung bean powder without disaccharides (MBP), MBP with 5% (w/v) trehalose (MBP+T),
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Selaledi, Letlhogonolo, and Monnye Mabelebele. "The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)." Insects 12, no. 4 (2021): 333. http://dx.doi.org/10.3390/insects12040333.

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To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar (p > 0.05), b
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Book chapters on the topic "Freeze dried L"

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Ma, Yan, Xiaoling He, Mei Long, Jiali Lu, and Qiuling Yu. "Migration and Determination of Chloride in the Chlorinated Butyl Rubber Stopper for Freeze-Dried Powder Injections." In Advances in Transdisciplinary Engineering. IOS Press, 2023. http://dx.doi.org/10.3233/atde230329.

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In this study, the migration and determination method of chloride in the chlorinated butyl rubber stopper for freeze-dried powder injections by ion chromatography was established. It investigated the chloride leaching levels. The inorganic anions were separated by IonPac AS 11-HC column and IonPac AS 11-HC guard column with potassium hydroxide solution as gradient eluent. The device was equipped with an AERS 500 (4.0 mm) anion suppressor. The conductivity detector was applied to analysis. The conductivity detector current was 87 mA. The temperature of ion chromatography column was 30°C. The column flow rate was 1.0 mL/min. The chloride had a good liner relationship (r=0.9999) in the range of 0.2 mg/L-20.0 mg/L. The LOD and LOQ of this method were 0.005 mg/L and 0.02 mg/L, respectively. The chlorinated butyl rubber stopper was extracted by 30% isopropanol aqueous solution at 70°C for 6 days. The samples concentration of chlorides ranged from 178 mg/kg-430 mg/kg.
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Wasum, Michelle de Mesquita, and Poliana Deyse Gurak. "PHYSICAL-CHEMICAL CHARACTERIZATION OF FLOUR FROM FREEZE-DRIED BEET STEMS (Beta vulgaris L.)." In Equidade e Sustentabilidade no Campo da Segurança Alimentar Global. Atena Editora, 2020. http://dx.doi.org/10.22533/at.ed.2472024045.

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Meyer, William B. "Since 1945: New Amenities, New Hazards." In Americans and Their Weather. Oxford University Press, 2000. http://dx.doi.org/10.1093/oso/9780195131826.003.0011.

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If the average citizen's surroundings defined the national climate, then the United States grew markedly warmer and drier in the postwar decades. Migration continued to carry the center of population west and began pulling it southward as well. The growth of what came to be called the Sunbelt at the "Snowbelt's" expense passed a landmark in the early 1960s when California replaced New York as the most populous state. Another landmark was established in the early 1990s when Texas moved ahead of New York. In popular discussion, it was taken for granted that finding a change of climate was one of the motives for relocating as well as one of the results. It was not until 1954, though, that an American social scientist first seriously considered the possibility. The twentieth-century flow of Americans to the West Coast, the geographer Edward L. Ullman observed in that year, had no precedent in world history. It could not be explained by the theories of settlement that had worked well in the past, for a substantial share of it represented something entirely new, "the first large-scale in-migration to be drawn by the lure of a pleasant climate." If it was the first of its kind, it was unlikely to be the last. For a set of changes in American society, Ullman suggested, had transformed the economic role of climate. The key changes included a growth in the numbers of pensioned retirees; an increase in trade and service employment, much more "footloose" than agriculture or manufacturing was; developments in technology making manufacturing itself more footloose; and a great increase in mobility brought about by the automobile and the highway. All in one way or another had weakened the bonds of place and made Americans far freer than before to choose where to live. Whatever qualities made life in any spot particularly pleasant thus attracted migration more than in the past. Ullman grouped such qualities together as "amenities." They ranged from mountains to beaches to cultural attractions, but climate appeared to be the most important, not least because it was key to the enjoyment of many of the rest. Ullman did not suppose that all Americans desired the same climate. For most people, in this as in other respects, "where one was born and lives is the best place in the world, no matter how forsaken a hole it may appear to an outsider."
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Conference papers on the topic "Freeze dried L"

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Barrera, Cristina, Cristina Burca, Lucía Seguí, and Noelia Betoret. "Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7880.

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This research developed an apple snack with potential probiotic effect (> 107 CFU/g) by combining vacuum impregnation with Lactobacillus salivarius spp. salivarius (CECT 4063) and freeze-drying. Throughout storage (30 days), both the lactobacillus viability and the total flavonoids content decreased. Trehalose adition (10% by weight) to the impregnation liquid and/or its homogenization at 100 MPa accelerated the loss of cell viability but delayed flavonoids degradation and promoted an increase in the amount of phenols and total antioxidants. Keywords: L. salivarius spp. salivarius; homo
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Mulia, Kamarza, Farah Fauzia, and Elsa Krisanti. "Freeze-dried chitosan matrices for slow-release of acetogenins extracted from soursop (Annona muricata L.) leaves." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134595.

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"Assessment of Antioxidant and Phenolics Content of Various Drying Techniques (Hibiscus sabdariffa roselle L.) Calyx UKMR-1." In 4th International Conference on Biological & Health Sciences (CIC-BIOHS’2022). Cihan University, 2022. http://dx.doi.org/10.24086/biohs2022/paper.746.

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Providing food, clothing, shelter, and medicine, plants have played a critical role in human existence for millennia. The utilization of roselle (Hibiscus sabdariffa L.) calyx as a source of anthocyanins has been studied through rigorous investigations. Due to its perishable feature, the transformation of roselle calyces into dried without decreasing in their quality is highly difficult. This research was aim to determine effect various drying techniques of roselle sun, oven and freeze drying. Antioxidant, phenolic, flavonoids and anthocyanin content were determined. The studies revealed that
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MEJÍA-MEZA, ESTEBAN I., JAIME A. YÁÑEZ, CONNIE M. REMSBERG, et al. "IMPROVING NUTRITIONAL VALUE OF DRIED BLUEBERRIES (VACCINIUM CORYMBOSUM L.) COMBINING MICROWAVE-VACUUM, HOT-AIR DRYING AND FREEZE DRYING TECHNOLOGIES." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0117.

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Chinnasami, Harish, George Idicula, Daniel Hayes, and Ram Devireddy. "Effect of Controlled Rate Freezing on the Microstructural Properties of Poly (L-lactic Acid) Scaffolds." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-87558.

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Bio-degradable poly (l-lactic acid) (PLLA) scaffolds were prepared by using thermally induced phase separation (TIPS) method. A solution of PLLA-Dioxane was formed by dissolving PLLA in dehydrated 1,4-Dioxane at three wt/vol percentages, specifically 3, 7 and 10%. This PLLA-Dioxane solution was then frozen in borosilicate glass vials (5mL) at three cooling rates (1, 10 and 40 °C/min) in a commercially available controlled rate freezer (CRF). The frozen solution was freeze-dried to sublimate the dioxane. The microstructural properties of the resulting PLLA scaffolds were determined utilizing Sc
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Chinnasami, Harish, Daniel Hayes, and Ram Devireddy. "Synthesis of Poly (L-Lactic Acid) Scaffolds Under Controlled Freezing Conditions." In ASME 2013 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/sbc2013-14168.

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Poly (l-lactic acid) (PLLA) scaffolds for bone grafts were prepared by using Thermally Induced Phase Separation (TIPS) method. Solutions of PLLA-dioxane was formed by dissolving a pre-determined value of PLLA in dioxane (3, 7 and 10% wt/vol) at 323K. These solutions were frozen at controlled cooling rates (1, 10 and 40°C/min) in cylindrical capsules. The frozen solutions were freeze-dried for a period of 48 hours for the frozen dioxane to completely sublimate, leaving the porous PLLA scaffold. The scaffolds which were formed under different processing conditions were characterized in terms of
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Valeriu Iancu, Valeriu, Laura Adriana Bucur, Verginica Schröder, and Manuela Rossemary Apetroaei. "PRELIMINARY STUDIES RELATED TO MICROSCOPY AND THE SEDEM EXPERT SYSTEM PROFILE ON FREEZED-DRIED EXTRACT OF LYTHRI HERBA." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/16.

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"The floral tips of the plant species Lythrum salicaria L. represent a rich source of total polyphenols, among which with the largest share we mention tannins, and this is why this plant material has a standardized monograph in the European Pharmacopoeia 10.0th edition. According to the literature accessed so far, the plant material has antioxidant, anti-inflammatory, hemostatic, antibacterial and antifungal properties, along with modulatory action on carbohydrate metabolism. Powder microscopic examination is an important step in establishing the identity of the plant species used, highlightin
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Zhao, Hefei, and Selina Wang. "Isolation and purification phenolic compounds in California olive pomace by pilot-scale C18 gel chromatography." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hkjz6249.

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According to the Food and Agriculture Organization, the United States (mainly in California) produced 151,950 tons of olives in 2019, which resulted in a large amount of pomace waste. While many researchers focused on crude extraction and macroporous resin purification from European olive pomace on an analytical scale, few studies have been conducted to isolate fractions of US olive pomase (OP) by pilot-scale C18 chromatography. Hexane defatted Arbequina California OP was extracted by water, and the extract was loaded to a pilot-scale chromatography column with 262.5 mL C18 gel, and the elute
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khan, Shoyeb, Probir Das, Mohammed Abdul Quadir, Mahmoud Thaher, and Hareb Al Jabri. "Pretreatment of Cyanobacterial Chroococcidiopsis: Biomass prior to Hydrothermal Liquefaction for Enhanced Hydrocarbon Yield and Energy Recovery." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0024.

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Chroococcidiopsis sp. was grown in 200 L open raceway pond. Biomass density and average biomass productivity were 0.41 g/L and 16.1 g/m2/d. Chroococcidiopsis biomass was harvested by self-settling. Self settled biomass was further subjected to centrifugation to obtain a biomass paste with 25-30% solid content. Centrifuged biomass was dried at 80 °C overnight and used as a feedstock for pretreatment step. Biomass was pretreated in water at 105 °C for 15 minutes. A slurry containing 15 wt% pretreated and untreated biomass (control) in deionized water was prepared and subjected to hydrothermal li
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