منابع مشابه
Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes.
Kinetic parameters for the thermal inactivation of several enzymes in carrot and potato homogenates have been determined. In carrots the most heat-resistant activity was polygalacturonase, followed by peroxidase and pectinmethylesterase. In potatoes peroxidase was the most resistant, followed by pectin methylesterase, polyphenol oxidase, and lipoxygenase. There were several notable similarities...
متن کاملSticks and Carrots in Procurement∗
We study differently framed incentives in dynamic laboratory buyerseller relationships with multi-tasking and endogenous matching. The experimental design tries to mitigate the role of social preferences and intrinsic motivation. Absent explicit incentives, effort is low in both tasks. Their introduction boosts efficiency substantially increasing effort in the contractible task, mildly crowding...
متن کاملHot Potatoes in AF
Western society is at the brink of an atrial fibrillation (AF) explosion. Already AF is the most common sustained arrhythmia worldwide; in the US alone the estimated prevalence in 2010 was between 2.7 to 6.1 million, and this is expected to rise to between 5.6 and 12 million by 2050 [1]. The source of this increase is multifactorial and our current ability to manage the condition is often subop...
متن کاملEditorials Carrots, sticks and tuberculosis
The spectrum of nitrofurantoin lung injury continues to widen. The case histories are presented of two patients who developed lung disease associated with the use of nitrofurantoin with histological features of bronchiolitis obliterans organising pneumonia (BOOP), a rare but recognised form of drug induced injury. The two middle aged women presented with respiratory symptoms after prolonged tre...
متن کاملFried potatoes and human cancer.
A considerable public concern about cancer risk from acrylamide-rich foods followed the announcement that high concentrations of acrylamide are found in fried potatoes and potato chips and, more generally, in starch-containing foods cooked at high temperatures. From a series of hospital-based case-control studies conducted in Italy and Switzerland between 1991 and 2000, we have analyzed the rel...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: New Phytologist
سال: 1960
ISSN: 0028-646X,1469-8137
DOI: 10.1111/j.1469-8137.1960.tb06223.x