Results 211 to 220 of about 44,209 (261)

Integrated metabolome and transcriptome reveal the molecular basis of flavonoid pathway-mediated fruit firmness variation in sweet cherry (<i>Prunus avium</i> L.). [PDF]

Curr Res Food Sci
Li Y, Yan Z, Li J, Chen H, Hua X, Tan S, Gao Y, Zhao Y, Zheng B, Duan X, Zhang X, Yan G, Zhang K, Xue Z, Wang J.   +14 more
europepmc   +1 more source

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Time and Temperature Effects on the Digestive Ripening of Gold Nanoparticles: Is There a Crossover from Digestive Ripening to Ostwald Ripening?

Langmuir, 2014
The effects of time and temperature on the gold nanoparticle sizes obtained by digestive ripening have been investigated. In digestive ripening, a polydisperse colloid, upon refluxing with a surface-active ligand in a solvent, gets converted to a nearly monodisperse one.
Prasad Bhagavatula, Puspanjali Sahu
exaly   +3 more sources

Proteolysis and the optimal ripening time of Tounj cheese

International Dairy Journal, 2005
Abstract Tounj cheese is a semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese that is produced from raw milk. It was presumed that using a ripening process would develop a new type of cheese. The objective of this study was to follow the basic proteolytic changes during the ripening of Tounj cheese and to determine the optimal ripening ...
S. Kalit, J. Lukac Havranek, M. Kaps, B. Perko, V. Cubric Curik   +4 more
exaly   +3 more sources

Ostwald ripening for designing time‐dependent crystal hydrogels

Angewandte Chemie - International Edition
AbstractOstwald ripening (OR), a classic solution theory describing molecular transfer from metastable crystal to stable one, is applied to design time‐dependent crystal hydrogels that can automatically change their mechanical properties. Using a system made from crosslinked polyacrylamide (PAM) and sodium acetate (NaAc), we demonstrate that metastable
Jiaxi Cui
exaly   +3 more sources

Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese

Food Science and Technology International, 2004
Controlled shear stress tests were used to monitor the changes of viscoelastic properties in industrial samples of Tetilla cheese with the ripening time. The linear viscoelastic range was determined from both stress sweep and creep-and-recovery tests conducted at 20ºC. One-week-old samples were found to be more rigid and elastic, and to exhibit broader
Javier Carballo, Clara A Tovar, Inmaculada Franco   +2 more
exaly   +2 more sources

Ripening time estimation of Kariesh cheese

Nahrung / Food, 1999
Kariesh cheese is a popular cheese in Egypt produced by acid coagulation of milk. It can be consumed fresh or after ripening. Proteolysis in cheese was measured by determining soluble nitrogen (SN), amino acid nitrogen (AAN), total amino acids (TAA) and free amino acids (FAA). SN, AAN and FAA increased during ripening. Free amino acids profile revealed
M. M. Omar, C. Kiesner, A. M. Abou El-Nour   +2 more
openaire   +1 more source

The Alteration of Flowering and Ripening Times

1983
Flowering and ripening are quantitative characters in crops and are controlled by many genes. Therefore, a great number of genotypes can be expected in mutation treatments differing from each other in this respect. Earliness is an important aim of breeding for many crops grown under distinct ecological conditions. Very often it is combined with reduced
Werner Gottschalk, Gisela Wolff
openaire   +1 more source

Time ofAspergillus flavus infection and aflatoxin formation in ripening of figs

Mycopathologia, 1994
Figs in an orchard were inoculated with an aflatoxigenic Aspergillus flavus strain in two ways by spore injection or by dusting at three maturation stages: firm ripe, shrivelled, and dried. Fruits were individually examined for fungal development and analyzed for aflatoxin B1 (AF B1) after 2, 4, 6, 8 and 10 days.
Boudra, Hamid, Le Bars, J., Le Bars, P., Dupuy, J.   +3 more
openaire   +3 more sources