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The Influence of Harvest Time on Strawberry Fruit Quality (Fragaria x ananassa Duch.)
(Acta Horticulturae, 2009)
The work presents the influence of harvest time on important parameters of fruit quality (fruit weight, chemical composition as well as organoleptic properties) of seven strawberry cultivars ('Cacanska rana', 'Evita', ...
Nickel-based super-alloy Inconel 600 morphological modifications by high repetition rate femtosecond Ti:sapphire laser
(Cambridge Univ Press, New York, 2009)
The interaction of Ti:sapphire laser, operating at high repetition rate of 75 MHz, with nickel-based super-alloy Inconel 600 was studied. The laser was emitting at 800 nm and ultrashort pulse duration was 160 fs. Nickel-based ...
Systematic remarks on eriophyoid mites from the subfamily Phytoptinae Murray, 1877 (Acari: Eriophyoidea: Phytoptidae)
(Magnolia Press, Auckland, 2009)
In this paper a critical analysis of the subfamily Phytoptinae is undertaken. Five new combinations are stated: Oziella nilotica (Abou-Awad, 1981) comb. n. (from Phytopus Dujardin, 1851); O. gigantica (Mohanasundaram, 1981) ...
Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells
(Elsevier Sci Ltd, Oxford, 2009)
A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for ...
The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration
(Humana Press Inc, Totowa, 2009)
A 16-week experiment was conducted to compare effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY), on the whole-egg Se content and hen's productivity. One hundred Shaver 579 hens, 27 weeks old, ...
Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
(Academic Press Ltd- Elsevier Science Ltd, London, 2009)
While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in ...
Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia
(Springer, Dordrecht, 2009)
Chemical composition and the effects of domestic processing and storage were studied in organically cultivated or wild growing berries, harvested in certificated area in Serbia. The total phenolics content in fresh berries ...
Chlorine dioxide for minimally processed produce preservation: a review
(Elsevier Science London, London, 2009)
Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. ...
Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere
(Academic Press Ltd- Elsevier Science Ltd, London, 2009)
The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain ...
Structure and thermal behavior of the layered zincophosphate [NH3-CH2-CH(NH3)-CH3](ZnPO4)(2)
(Elsevier Science Sa, Lausanne, 2009)
A zinc phosphate with the composition [NH3-CH2-CH(NH3)-CH3](ZnPO4)(2), containing the doubly protonated 1,2-diaminopropane (abbr. HDAP), was synthesized by hydrothermal crystallization of zinc nitrate, phosphoric acid, ...