Results 261 to 270 of about 79,915 (296)
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2017
Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme +4 more
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Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme +4 more
openaire +3 more sources
Fruit ripening mutants yield insights into ripening control
Current Opinion in Plant Biology, 2007Fruit ripening is a developmental process that is exclusive to plants whereby mature seed-bearing organs undergo physiological and metabolic changes that promote seed dispersal. Molecular investigations into ripening control mechanisms have been aided by the recent cloning of tomato ripening genes that were previously known only through mutation ...
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1993
Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
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Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
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British journal of hospital medicine, 1983
When induction of labour is being considered the first step should be to assess the cervical score. If this is low, the gestational age should be confirmed since an unripe cervix is normal in earlier pregnancy and there may be a mistake in the patient's dates. If the maturity is confirmed, the choice lies between delivering the baby and waiting.
A J, Gordon, A A, Calder
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When induction of labour is being considered the first step should be to assess the cervical score. If this is low, the gestational age should be confirmed since an unripe cervix is normal in earlier pregnancy and there may be a mistake in the patient's dates. If the maturity is confirmed, the choice lies between delivering the baby and waiting.
A J, Gordon, A A, Calder
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2008
AbstractThis chapter describes the fruit assimilate supply and growth of olives, and the seasonal changes occurring in fruit size and chemical composition during fruit ripening. The factors affecting olive fruit size and precocity of ripening are discussed.
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AbstractThis chapter describes the fruit assimilate supply and growth of olives, and the seasonal changes occurring in fruit size and chemical composition during fruit ripening. The factors affecting olive fruit size and precocity of ripening are discussed.
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Ethylene: Fruit Ripening Hormone and Fruit Ripening
2021Raju L. Bhardwaj +2 more
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2012
The diffusion of gas between bubbles is an important phenomenon by which liquid foam evolves towards thermodynamic equilibrium. By this process, bubbles smaller than the average size shrink, whereas larger bubbles grow, resulting in a growing of the average size of the bubbles over time, and a spontaneous evolution of the radii distribution towards a ...
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The diffusion of gas between bubbles is an important phenomenon by which liquid foam evolves towards thermodynamic equilibrium. By this process, bubbles smaller than the average size shrink, whereas larger bubbles grow, resulting in a growing of the average size of the bubbles over time, and a spontaneous evolution of the radii distribution towards a ...
openaire +1 more source