Kinetics of softening of potato tissue by temperature fluctuations in frozen storage

2000 ◽  
Vol 210 (4) ◽  
pp. 273-279 ◽  
Author(s):  
M. D. Alvarez ◽  
W. Canet
Keyword(s):  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Potato Tissue ◽  
Kinetics Of

scholarly journals Quality changes kinetics of apple tissue during frozen storage with temperature fluctuations

2018 ◽  
Vol 92 ◽  
pp. 165-175 ◽  
Author(s):  
V. Vicent ◽  
F.T. Ndoye ◽  
P. Verboven ◽  
B.M. Nicolaï ◽  
G. Alvarez
Keyword(s):  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Quality Changes ◽  
Apple Tissue ◽  
Kinetics Of

Kinetics of protein and textural changes in Atlantic salmon under frozen storage

2015 ◽  
Vol 182 ◽  
pp. 120-127 ◽  
Author(s):  
Fabián Alberto Aguilera Barraza ◽  
Roberto Agustín Quevedo León ◽  
Patricia Ximena López Álvarez
Keyword(s):  
Atlantic Salmon ◽  
Frozen Storage ◽  
Textural Changes ◽  
Kinetics Of

Kinetics of uptake and release of Cd by potato tissue

1979 ◽  
Vol 2 (4) ◽  
pp. 287-291 ◽  
Author(s):  
M. FRANCOIS ◽  
J. SMEYERS-VERBEKE ◽  
G. HOOGEWIJS ◽  
R. JAEGEREJ ◽  
D. L. MASSART
Keyword(s):  
Potato Tissue ◽  
Kinetics Of Uptake ◽  
Kinetics Of ◽  
Uptake And Release

scholarly journals Conversion of 5-aminolaevulinate into haem by liver homogenates. Comparison of rat and chick embryo

1981 ◽  
Vol 198 (3) ◽  
pp. 595-604 ◽  
Author(s):  
J F Healey ◽  
H L Bonkowsky ◽  
P R Sinclair ◽  
J F Sinclair
Keyword(s):  
Chick Embryo ◽  
Rat Liver ◽  
Biosynthetic Pathway ◽  
Frozen Storage ◽  
Relevant Information ◽  
Porphobilinogen Deaminase ◽  
Embryo Liver ◽  
Liver Homogenates ◽  
Rate Limiting ◽  
Kinetics Of

1. We have studied the kinetics of the conversion of 5-aminolaevulinate into haem and haem precursors in homogenates of livers of rats and chick embryos. Homogenates of fresh liver from both species efficiently convert 5-aminolaevulinate into haem. After frozen storage for 1 year, homogenates of rat, but not chick, liver have decreased rates of formation of haem with accumulation of more protoporphyrin. The rate of haem formation after storage is restored by addition of Fe2+ and menadione. 2. At all initial concentrations of 5-aminolaevulinate tested (2 microM-1 mM), homogenates of rat liver accumulate less protoporphyrin than haem. In contrast, homogenates of chick embryo liver accumulate more protoporphyrin than haem at concentration of 5-aminolaevulinate greater than 10 microM. Conversion of protoporphyrin into haem by homogenates of fresh or frozen chick embryo liver is not increased by addition of Fe2+. 3. Homogenates of liver from both species accumulate porphobilinogen; the kinetic parameters for this process reflect those of 5-aminolaevulinate dehydratase. 4. The results show that the rate-limiting enzyme for the hepatic conversion of 5-aminolaevulinate into protoporphyrin is porphobilinogen deaminase. In addition, chick liver, compared with rat liver, has only about one-fifth the activity of ferrochelatase, the final enzyme of the haem biosynthetic pathway, which inserts Fe2+ into protoporphyrin to form haem. 5. Comparison of these results with previous studies indicates that the homogenate system described here provides physiologically and clinically relevant information for study of hepatic haem synthesis and its control.

Control of Growth and Survival of Listeria monocytogenes on Smoked Salmon by Combined Potassium Lactate and Sodium Diacetate and Freezing Stress during Refrigeration and Frozen Storage

2004 ◽  
Vol 67 (11) ◽  
pp. 2465-2471 ◽  
Author(s):  
K. S. YOON ◽  
C. N. BURNETTE ◽  
K. A. ABOU-ZEID ◽  
R. C. WHITING
Keyword(s):  
Listeria Monocytogenes ◽  
Frozen Storage ◽  
Storage Period ◽  
Freezing Stress ◽  
Growth And Survival ◽  
Smoked Salmon ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Kinetics Of ◽  
Different Levels

In this study, we evaluated the antimicrobial effects of different levels of a potassium lactate (PL) plus sodium diacetate (SDA) mixture against the growth and survival of Listeria monocytogenes Scott A inoculated onto smoked salmon stored at 4, 10, and −20°C. The effect of freezing stress on the growth kinetics of L. monocytogenes Scott A on smoked salmon at 4 and 10°C was also investigated. The use of PL+SDA at all tested levels (1.5, 3.3, and 5% of a 60% commercial solution of PURASAL P Opti.Form 4) completely inhibited the growth of L. monocytogenes Scott A on smoked salmon stored at 4°C during 32 days of storage. It also delayed the growth of L. monocytogenes Scott A on smoked salmon stored at 10°C for up to 11 days, but a listeriostatic effect was observed only with 5% PURASAL P Opti.Form 4 at 10°C after 11 days. Addition of PL+SDA at all tested levels decreased the surviving populations of L. monocytogenes Scott A on smoked salmon during 10 months of frozen storage at −20°C. Freezing stress significantly (P < 0.001) extended the lag time and delayed the growth of L. monocytogenes Scott A at both 4 and 10°C. However, the effect of freezing stress was more significant at 4°C than at 10°C, indicating the importance of temperature control of smoked salmon during the retail storage period.

Reversible degradation kinetics of vitamin C in peas during frozen storage

2006 ◽  
Vol 224 (6) ◽  
pp. 749-753 ◽  
Author(s):  
Arda Serpen ◽  
Vural Gökmen ◽  
Kazım Savaş Bahçeci ◽  
Jale Acar
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Frozen Storage ◽  
Reversible Degradation ◽  
Kinetics Of
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