Characteristics of Cell Wall Structure of Green Beans During Controlled Freezing Point Storage
نویسندگان
چکیده
منابع مشابه
Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...
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Results are presented of the effect of freezing followed by thawing (air and water immersion, both at environmental temperature) and cooking (traditional boiling in a covered pot) on quality profile (in terms of objective texture, colour, chlorophylls and pheophytins and sensory attributes) and structure of green beans (cv. Win). Freezing was carried out at three different rates by forced conve...
متن کاملthe effect of e-64 on the developmental competence of sheep cocs during in vitro maturation
in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
Microbiological Characteristics of Wild Edible Mushrooms and Effect of Temperature during Storage of Morchella conica
Background: The continuous worldwide increase of consumption of fresh mushrooms has registered in the recent years. The major goal of this study was to determine the microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica. Methods: Wild mushrooms of the species Boletus edulis, Cantharellus cibarius, and Leccinum aurantiacum were col...
متن کاملthe structure of lie derivations on c*-algebras
نشان می دهیم که هر اشتقاق لی روی یک c^*-جبر به شکل استاندارد است، یعنی می تواند به طور یکتا به مجموع یک اشتقاق لی و یک اثر مرکز مقدار تجزیه شود. کلمات کلیدی: اشتقاق، اشتقاق لی، c^*-جبر.
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2014
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2014.933437