Quality changes in the lotus root frozen under different conditions
نویسندگان
چکیده
منابع مشابه
Changes in Major Peanut Allergens Under Different pH Conditions
Regional dietary habits and cooking methods affect the prevalence of specific food allergies; therefore, we determined the effects of various pH conditions on major peanut allergens. Peanut kernels were soaked overnight in commercial vinegar (pH 2.3) or acetic acid solutions at pH 1.0, 3.0, or 5.0. Protein extracts from the sera of seven patients with peanut-specific IgE levels >15 kU(A)/L were...
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Although viable fungi have been recovered from a wide variety of icy environments, their metabolic capabilities under frozen conditions are still largely unknown. We investigated basidiomycetous yeasts isolated from an Antarctic ice core and showed that after freezing at a relatively slow rate (0.8 degrees C min(-1)), the cells are excluded into veins of liquid at the triple junctions of ice cr...
متن کاملChanges in the Essential Oil Content and Composition of Thymus daenensis Celak. under Pre-drying and Different Storage Conditions
Background: The post-harvesting process of medicinal plants such as drying operation and storage conditions has great influence on their quality and quantity of the active ingredients. Objective: The aim of this experiment was to investigate the effect of pre-drying operation and also storage conditions and duration on the essential oil content and composition of Thymus daenensis. Methods: A ...
متن کاملA Scanning Electron Microscopic Study of the Patterns of External Root Resorption under Different Conditions
OBJECTIVE The aim of this study was to examine if there are qualitative differences in the appearance of external root resorption patterns of primary teeth undergoing physiologic resorption and permanent teeth undergoing pathological root resorption in different conditions. MATERIAL AND METHODS A total of 40 teeth undergoing external root resorption in different conditions were divided into 4...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2015
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2015.22.1.44