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Showing 1 to 20 of 215 for “"ripening"”.
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Adatom Emission From Nanoparticles: Implications for Ostwald Ripening
To achieve clean air in our cities, all modern means of ground transportation make use of catalytic converters. Precious metal-based catalysts such as Pt and Pd are currently used in catalytic converters. To achieve higher fuel efficiency, combustion can be carried out in excess air resulting in a …
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Ripening behaviour of capsicum (Capsicum annuum L.) fruit.
… at the green stage. Attempts to promote ripening of harvested fruits have had limited success and the reason for this has been unclear. This project, therefore, investigated ripening behaviour on and off the plant of capsicum fruit grown in Australia and examined effects of pre- and …
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Respiratory Changes in Normal and Bruised Tomatoes During Ripening
Made available in DSpace on 2014-12-10T17:53:05Z (GMT). No. of bitstreams: 1 6503161.pdf: 2518478 bytes, checksum: 509af243abd17aef5bc61362a5a6b4e7 (MD5) Previous issue date: 1964
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Factors Associated With the Respiration of Ripening Tomato Fruits
Made available in DSpace on 2014-12-04T19:49:22Z (GMT). No. of bitstreams: 1 0011520.pdf: 2174160 bytes, checksum: 88d3020b23e53050d957a2c770a377be (MD5) Previous issue date: 1955
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Ripening stories : Ripeness is all; the rest is silence -- Shakespeare
… collection of short and longer stories entitled Ripening Stories dealing with rural and small town settings in Michigan, and a year which I spent in Europe. The Michigan stories concern my experience working after I left college, and the European stories deal with what happened in Denmark and …
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Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk
<p><strong>Cheese has been an important food since ancient times and is one of the few dairy products that has an increasing consumption rate in the United States, where the average person consumed 11.2 kg (24. 7 lbs.) of cured cheese in 1990 (50). Cheddar-type cheese comprised 39.7% of the cheese …
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Methods of retarding the ripening of strawberries in northern Michigan
Thesis (M.S.)--Michigan State College of Agriculture and Applied Science. Dept. of Horticulture, 1939
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Drying and ripening of soybeans for beneficiation of soybean products
The object of this investigation was to ripen and dry soybeans in such a way as to prevent the formation of bad taste and odor in the oil. Field run soybeans were treated in specially constructed gas-tight silos through which mixtures of air, carbon dioxide, and ethylene in varying concentrations …
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Within the skin: Grape berries during the mature stages of ripening
… economically important crop species. Grape berry ripening occurs in the late stages of development with increases in sugar, changes in color, and decreases in malate concentration. In the final stages of ripening, fruit flavors and volatile aromas increase to signal readiness for seed dispersal. …
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Identification of grapevine Pectate Lyase genes altering Berry Texture during ripening
… ensuring high market acceptance. During grape ripening, significant textural changes occur, leading to berry softening. This complex process is the result of the loosening and partial disassembly of the cell wall. The primary cell wall in dicotyledonous plants comprises approximately 30-35% …
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Effect of Thermoduric Bacteria on the Ripening Characteristics of Cheddar Cheese
… fall, and winter. Cheese was evaluated over a ripening period of 6 months. Study 2, was conducted on cheese made in the SDSU pilot plant. During the manufacture of this cheese, bacteria isolated from slit-defective cheese, some of which was thermoduric, was intentionally added to the cheese …
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Protein synthesis in ripening, dormant and afterripened agrostemma githago L. seeds
Contains fulltext : mmubn000001_027588874.pdf (Publisher’s version ) (Open Access)
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Characterization of chemical and physical changes in soft cheese during ripening
Made available in DSpace on 2011-05-07T14:08:08Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9114404.pdf: 7804532 bytes, checksum: b163a01c55355c2a59124eeeaa046568 (MD5) Previous issue date: 1990
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Pectic Changes During Ripening as Related to Flesh Firmness in the Tomato
Made available in DSpace on 2014-12-04T19:49:23Z (GMT). No. of bitstreams: 1 0023324.pdf: 3048475 bytes, checksum: 75c75049d893aa50096b431b10a5762c (MD5) Previous issue date: 1957
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Physical and Chemical Changes During the Ripening of Tomatoes as Affectedby Temperature
Made available in DSpace on 2014-12-04T19:49:24Z (GMT). No. of bitstreams: 1 5805461.pdf: 2575972 bytes, checksum: 37257445d5094a002e091414bd77ce5d (MD5) Previous issue date: 1958
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Ripening Kinetics of Iron Sulfides in the Presence/Absence of a Carbonyl Group
The ripening of mackinawite (Fe₁+ₓS) to pyrite (FeS₂) or greigite (Fe²⁺Fe³⁺ ₂S₄) was examined at temperatures between 23 and 90°C to better understand the kinetics of low temperature iron sulfide crystallization in the presence or absence of aldehydes. Mackinawite starting material was synthesized …
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… various microbial adjuncts to influence cheese ripening. Microbacterium casei DPC 5281, Corynebacterium casei DPC 5293 and Corynebacterium variabile DPC 5305 were added to the cheesemilk at level of 109 cfu/ml resulting in a final concentration of 108 cfu/g in Cheddar cheese. The strains …
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A Hydrothermal After-ripening Time Model of Seed Dormancy Loss in Bromus tectorum
<p>After-ripening, the process of seed dormancy loss in dry storage is associated with a decrease in the mean base water potential, one of the parameters of hydrothermal time. The rate of change of the mean base water potential is assumed to be a linear function of temperature above a specific base …
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The Chemical Changes in The Fat and Protein of Limburger Cheese During Ripening
Made available in DSpace on 2014-12-10T17:37:53Z (GMT). No. of bitstreams: 1 6812196.pdf: 4358850 bytes, checksum: a281c06c074184656001d64bf210718d (MD5) Previous issue date: 1968
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