Results 251 to 260 of about 53,904 (299)
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.
Puspanjali Sahu, Bhagavatula L V Prasad
exaly +4 more sources
Nuclear magnetic resonance water relaxation time changes in bananas during ripening: a new mechanism
Journal of the Science of Food and Agriculture, 2010 BACKGROUND: Nuclear magnetic resonance studies of banana fragments during ripening show an increase on the water transverse relaxation time (T(2)) and a decrease in water self-diffusion coefficient (D).
Rodrigo Bagueira De Vasconcellos Azeredo +1 more
exaly +2 more sources
Food Chemistry, 2010 The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures typical cheese characteristics. Cheeses ripened at 12 or 18 °C and 85% relative humidity were analysed at 2, 4 and 6 months.
Guillermo A Sihufe +2 more
exaly +3 more sources
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Proteolysis and the optimal ripening time of Tounj cheese
International Dairy Journal, 2005Abstract 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 +4 more
exaly +3 more sources
Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese
Food Science and Technology International, 2004Controlled 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
Clara A Tovar +2 more
exaly +2 more sources
Ostwald ripening for designing time‐dependent crystal hydrogels
Angewandte Chemie - International EditionAbstractOstwald 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
Qianwei Liu, Xinhong Xiong, Jiaxi Cui
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The Alteration of Flowering and Ripening Times
1983Flowering 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
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Ripening time estimation of Kariesh cheese
Nahrung / Food, 1999Kariesh 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 +2 more
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