The effect of storage at two temperatures (5±1 and 25±1 °C and 60-70±5% RH for both temperatures) on marketability and quality features of dry bulbs of local landrace "Vatikiotiko", "Sivan F1", "Red Cross F1" and "Creamgold" was examined. During storage measurements for fresh and dry weight of bulbs, tunic and flesh color, bulb firmness, nutritional value and mineral composition were taken at r...

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

Many trees of tropical dry forests flower or form new shoots soon after leaf shedding during the dry season, i.e., during a period when trees are likely to be severely water stressed. To resolve this apparent paradox, phenology and seasonal changes in tree water status were monitored during two consecutive dry seasons in > 150 trees of 37 species growing at different sites in the tropical dry l...

The thermal response characteristic of a hybrid cooler that is charged with a “dry” solid-solid phase change compound is evaluated. A mathematical model that simulates the performance of a cooler/heat storage unit is formulated. A prototype heat sink that incorporates heat storage using a “dry” PCM is tested, and used to benchmark the simulation model. Different heating and cooling strategies a...

This study evaluated the influence of curing method and storage condition on the microhardness of dual-cure resin cements: Panavia F 2.0 (PF) and Nexus 2 (NX). The specimens were either light-cured (LC) or chemically cured in darkness (CC). After 24 hours of storage in dry chamber (Dry) or distilled water (DW), the specimens were sectioned and polished. The microhardness of resin cement matrix ...

The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions...

Two green kohlrabi cultivars, ‘White Delikates’ and ‘Korist’ F1, were kept in cold storage at a temperature of 2oC and a relative humidity of 95%. Natural mass losses were measured at monthly intervals and dry matter content, soluble sugars, L-ascorbic acid and isothiocyanates were analysed. During five months of storage, very low losses of kohlrabi mass were detected. The decrease in dry matte...