Washed and Nonwashed Butter. II. Chemical Factors
نویسندگان
چکیده
منابع مشابه
Chemical Information Review Document for Artificial Butter Flavoring
Artificial butter flavoring and two important constituents, diacetyl and acetoin, were nominated by the United Food and Commercial Workers International Union for long-term testing via inhalation for respiratory and other toxicity and for cancer-causing properties. There is growing concern that workers in the microwave popcorn manufacturing industry may be at risk of developing the lung disease...
متن کاملChemical Information Review Document for Artificial Butter Flavoring
Artificial butter flavoring and two important constituents, diacetyl and acetoin, were nominated by the United Food and Commercial Workers International Union for long-term testing via inhalation for respiratory and other toxicity and for cancer-causing properties. There is growing concern that workers in the microwave popcorn manufacturing industry may be at risk of developing the lung disease...
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Irradiation of tris-washed chloroplasts with moderate intensities of red light caused a partial bleaching of chloroplast pigments and an inhibition of the hydroquinonesupported photoreduction of NADP. The presence of an electron donor for photosystem 2 (PS2) during the irradiation prevented the bleaching and inhibition. It is concluded that the strong oxidant produced by PS2 accumulates in tris...
متن کاملPhotooxidation by photosystem II of tris-washed chloroplasts.
Irradiation of tris-washed chloroplasts with moderate intensities of red light caused a partial bleaching of chloroplast pigments and an inhibition of the hydroquinone-supported photoreduction of NADP. The presence of an electron donor for photosystem 2 (PS2) during the irradiation prevented the bleaching and inhibition. It is concluded that the strong oxidant produced by PS2 accumulates in tri...
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according to cheng (1999), in recent esl/efl literature, asian (especially east asian) learners of english as a foreign/second language have been arguably reported as reticent and passive learners. the most common allegations are that these students are reluctant to participate in classroom discourse; they are unwilling to give responses; they do not ask questions; and they are passive and over...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1956
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(56)94859-7