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Determination Of The Thermal Death Time Of Clostridium Botulinum Type E In Crawfish (Procambarus Clarkii) Tailmeat., Carmen Alicia Oquendo De Pantoja
Determination Of The Thermal Death Time Of Clostridium Botulinum Type E In Crawfish (Procambarus Clarkii) Tailmeat., Carmen Alicia Oquendo De Pantoja
LSU Historical Dissertations and Theses
The thermal death time of Clostridium botulinum type E spores in crawfish tailmeat was determined at temperatures ranging from 80 to 95(DEGREES)C. Crawfish paste containing 10('6) spores per gram was dispensed into 16 x 125 mm test tubes, which were subsequently placed in water baths preset at the test temperatures. Sample tubes were removed from the baths at predetermined time intervals and incubated anaerobically for up to two months. The D value for the spores in crawfish tailmeat was determined from the corrected time of exposure to the heat and survival data using three methods of calculation. D values were …
Some Factors Associated With The Effectiveness Of The Agricultural Production Component In Areas Of Integrated Rural Development In Colombia As Perceived By Farmers (Crop Technology)., Luis Eduardo Chaves E.
Some Factors Associated With The Effectiveness Of The Agricultural Production Component In Areas Of Integrated Rural Development In Colombia As Perceived By Farmers (Crop Technology)., Luis Eduardo Chaves E.
LSU Historical Dissertations and Theses
This study was conducted in two Integrated Rural Development Districts in Colombia; South Tolima and Fusagasuga. Its specific objectives were: (1) To determine the extent to which: (a) the factors included in the agricultural production component of the DRI program (research, extension, credit, marketing), in addition to farmland and climate were limiting crop productivity; (b) the DRI program was effectively transferring crop technology; (c) farmers adopted recommended crop technology; (2) To determine: (a) some of the reasons that limited adoption of agricultural technology; (b) changes in crop production; (c) some relevant characteristics of the DRI credit and marketing programs; (d) …
Chemical And Physical Characteristics Of Pepper Mash And Hot Pepper Sauce., Abdul Rahman Awad
Chemical And Physical Characteristics Of Pepper Mash And Hot Pepper Sauce., Abdul Rahman Awad
LSU Historical Dissertations and Theses
Three different treatments of salt 6, 8 and 10% were used in the process of aging hot pepper mash in oak and plastic barrels over a period of two years. The chemical characteristics of the changes during the aging process of these mashes were determined. These characteristics included pH, titratable acidity, salt content, color changes and total pectic substances. The pectic substances were degraded by the hot pepper pectic enzymes very rapidly after only a few days of aging. This degradation could be retarded by increasing the salt content of the mash or by aging in oak barrels. However, the …
Dynamics And Bioavailability Of Folates In Bovine Liver As A Function Of Processing And Frozen Storage (Folic Acid, Pteroylglutamates, Beef Liver)., Fadi Michael Aramouni
Dynamics And Bioavailability Of Folates In Bovine Liver As A Function Of Processing And Frozen Storage (Folic Acid, Pteroylglutamates, Beef Liver)., Fadi Michael Aramouni
LSU Historical Dissertations and Theses
Raw, broiled and fried beef liver samples were stored at -20(DEGREES)C in either vacuum or air-saturated packages. At periods of 30, 60 and 90 days the folates were extracted and analyzed by reverse phase high performance liquid chromatography (HPLC). Tetrahydrofolic acid (THF), dihydrofolic acid (DHF), 5-CH(,3)-THF, 5-CHO-THF and pteroylglutamic acid (PGA) were identified and quantitated. Two major folate oxidation products, pterin-6-carboxylic acid (pt-6-COOH) and p-aminobenzoylglutamic acid (p-ABG) were also detected. The total folate content of beef liver was higher than previously reported. PGA was not found in any of the samples but a large peak corresponding to the retention time …