Storage time and

In many cases, the Nyquist plot for SEI electrodes consists of only one, almost perfect, semicircle whose diameter increases with storage time (and a Warburg section at low frequencies). For these cases the following can be concluded the SEI consists of only one sublayer, 7 GT), / GB... 

The effect of temperature on histamine formation has been the subject of many studies (Table 6.5). Different studies reported 100-fold variations in histamine concentrations in skipjack tuna allowed to spoil under similar conditions. Although the information in Table 6.5 contains substantial variation, it is obvious that longer storage times and higher temperatures seem to induce histamine production. Control of biogenic amine production by low temperatures (for example 0°C) is consistently observed. 

Middlebrooks, B., Toom, P.M., Douglas, W.L., Harrison, R.E. and McDowell, S. (1988). Effects of storage time and temperature on the microflora and amine development in Spanish mackerel (Scomberomorus maculatus), J. Food Sci., 53, 1024. 

Relationship of Bacterial Histidine Decarboxylase Production to Histamine Formation. Many studies have been completed with the objective of understanding factors such as storage time and temperature that influence production of histamine in fish. The majority of the investigations have considered only the histamine content of the product, and, consequently, only limited information is available concerning the relationship of histidine decarboxylase formation by the microflora to histamine build-up. 

Edmunds and Eitenmiller (38) in a study of the effect of storage time and temperature on histamine content and histidine decarboxylase activity of several fresh water and marine species... 

Olbrich C., Kayser O., and Muller R.H., Eipase degradation of Dynasan 114 and 116 solid lipid nanoparticles (SEN) effect of surfactants, storage time and crystallinity, Int. J. Pharm., 237, 199, 2002. 

Colorimetric measurements have been applied to various analyses of red wines and model wine solutions. °° ° ° Accurate definitions of the wines have been achieved by the L (lightness) and a (redness) values, while the representation of AL against AC revealed the color differences between various wines. ° The color stability of wine and model wine solutions toward storage time and bleaching by sulfur dioxide has been extensively studied by Bakker et while the color stability of a range of anthocyanin-containing... 

In some interesting studies, artificial tongues are employed to evaluate the effect of a number of process factors on the quality of the finished products (Esbensen et al., 2004 Rollm de Moura et al., 2007 Rudnitskaya et ah, 2009b) or the effects of storage time and conditions (Apetrei et ah, 2007 Cosio et ah, 2007 Kantor et ah, 2008 Parra et ah, 2006a Rodriguez-Mendez et ah, 2007). 

Stevenson, M.H. and Gray, R. (1989b). The effect of irradiation dose, storage time and temperature on the ESR signal in irradiated chicken drum-sticks. J. Sci. Food Aerie. 48. 269. 

Figure 14.4 Estimated storage times and capacities for various C02 sequestration methods. From Ref. [2] after Ref. [79].

Fig. 17.2. Effect of the extraction medium (A, Polyclar SB-100 B, L-cysteine+ Amberlite CG-400 and C, L-cysteine) on the storage time and/or stability of the crude extract of sweet potato root.

The sensor responses were collected and elaborated by PCA performed on scaled data to achieve a partial visualisation of the set in a reduced dimension. The two first principal components represented 98% of the total variance and their score plot (Fig. 31.1) allowed a separation of the samples according to the storage conditions. Samples were distributed along PCI and PC2 according to the storage time and storage temperature, respectively. 

Matteucci, E., Gregori, G., Pellegrini, L. et al. (1991) Effects of storage time and temperature on urinary enzymes. Clin. Chem., 37(8), 1436-1446. 

Table II. Weight of Free Fatty Acids as a Function of Storage Time and Temperature...

Polshkov (2001) studied the effect of storage time and condition on the composition of coriander oil after 1, 2, 4, 6, 9 and 12 months by GC-MS analysis. In the fresh specimen, the monoterpene hydrocarbons, y-terpinene and a-pinene, were detected in considerable amounts and camphor, linalyl acetate and geranyl acetate in smaller amounts. Aldehydes (neral, 2-decenal and undecenal) were also found. During 1 year of storage in the dark, the composition of the oil changed... 

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