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Articles 1 - 5 of 5
Full-Text Articles in Food Processing
Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico
Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico
Doctoral
The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …
The Lobster Bulletin, Fall 2006, Lobster Institute, University Of Maine
The Lobster Bulletin, Fall 2006, Lobster Institute, University Of Maine
Lobster Bulletin
The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.
Headlines in the Fall 2006 issue include:
- Lobster Institute C.O.R.E. Campaign Receives $100,000 Riverdale Challenge
- Maine Aquatic Animal Health Laboratory to be Outfitted with State-of-the Art Equipment
- A Region-Wide Organization
- Research Report: Equipping the Maine Aquatic Animal Health Laboratory
- Research Report: Immunology Response of Lobster Hemolymph
- Research Report: The New England Lobster Research Initiative Announces 2006 Grant …
The Lobster Bulletin, Summer 2006, Lobster Institute, University Of Maine
The Lobster Bulletin, Summer 2006, Lobster Institute, University Of Maine
Lobster Bulletin
The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.
Headlines in the Summer 2006 issue include:
- Lobster Institute Christens Its "New" Research Vessel
- CSI: Lobster Institute
- Research Report: Using Sensor Technology to Gauge Lobster Quality
- Research Report: Maine's Zone C Lobster Hatchery Ready for Production
- Select Lobster Institute Oral History Interviews Now Available Online
- Maine Begins Groundline Exchange Pilot Program
Desulfovibrio Desulfuricans G20 Tetraheme Cytochrome Structure At 1.5 A˚ And Cytochrome Interaction With Metal Complexes, Mrunalini Pattarkine, J J. Tanner, C A. Bottoms, Y H. Lee, Judy D. Wall
Desulfovibrio Desulfuricans G20 Tetraheme Cytochrome Structure At 1.5 A˚ And Cytochrome Interaction With Metal Complexes, Mrunalini Pattarkine, J J. Tanner, C A. Bottoms, Y H. Lee, Judy D. Wall
Faculty Works
The structure of the type I tetraheme cytochrome c3 from Desulfovibrio desulfuricans G20 was determined to 1.5 A˚ by X-ray crystallography. In addition to the oxidized form, the structure of the molybdate-bound form of the protein was determined from oxidized crystals soaked in sodium molybdate. Only small structural shifts were obtained with metal binding, consistent with the remarkable structural stability of this protein. In vitro experiments with pure cytochrome showed that molybdate could oxidize the reduced cytochrome, although not as rapidly as U(VI) present as uranyl acetate. Alterations in the overall conformation and thermostability of the metal-oxidized protein were investigated …
G1600 Freeze Concentration Of Fruit Juices, Durward Smith, Carol Ringenberg, Eric Olson
G1600 Freeze Concentration Of Fruit Juices, Durward Smith, Carol Ringenberg, Eric Olson
University of Nebraska-Lincoln Extension: Historical Materials
This publication describes research conducted to examine the feasibility of freeze concentration with small-scale, simple equipment; and research results on juice extraction and concentration from fruit held in frozen storage.
When Grandmother made jelly the wonderful aroma of cooking fruit filled the house. That wonderful aroma was the delicate fruit flavors being evaporated and lost from the jelly. When volatile flavors are retained food has a much better flavor. Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower …