Low temperature synthesis of Y3NbO7 by polymerizable complex method: Utilization of a methanol-citric acid solution of NbCl5 as a novel niobium precursor

1997 ◽  
Vol 256 (1-2) ◽  
pp. 151-154 ◽  
Author(s):  
Toru Okubo ◽  
Masato Kakihana
2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Rizwana . ◽  
Ruchi Sharma ◽  
Eram Rao ◽  
Tanya Luva Swer ◽  
Aparna Agarwal

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.


2018 ◽  
Vol 101 (7) ◽  
pp. 2786-2795
Author(s):  
Hangxu Guo ◽  
Jieru Wang ◽  
Jing Bai ◽  
Shiwei Cao ◽  
Denglei Chen ◽  
...  

2011 ◽  
Vol 61 (3) ◽  
pp. 570-576 ◽  
Author(s):  
Weiming Wu ◽  
Shijing Liang ◽  
Zhengxin Ding ◽  
Huarong Zheng ◽  
Ling Wu

2015 ◽  
Vol 30 (12) ◽  
pp. 1273
Author(s):  
ZHANG De-Xing ◽  
SUN Yun-Lei ◽  
ABULIMIT Abuduweli ◽  
CAO Guang-Han

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