The effect of temperature and citric acid, alone, and in combination with nisin, on the growth of Arcobacter butzleri in culture

Food Control ◽  
2002 ◽  
Vol 13 (6-7) ◽  
pp. 463-468 ◽  
Author(s):  
C.A Phillips ◽  
J Duggan
Keyword(s):  
Citric Acid ◽  
Effect Of Temperature ◽  
Arcobacter Butzleri

scholarly journals Effect of Temperature and pH on Phase Transformations in Citric Acid Mediated Hydrothermal Growth of Tungsten Oxide

2018 ◽  
Vol 2018 (7) ◽  
pp. 917-923 ◽  
Author(s):  
Kasper Wenderich ◽  
Johannes Noack ◽  
Anne Kärgel ◽  
Annette Trunschke ◽  
Guido Mul
Keyword(s):  
Citric Acid ◽  
Phase Transformations ◽  
Tungsten Oxide ◽  
Hydrothermal Growth ◽  
Effect Of Temperature

scholarly journals Effect of Temperature on Rare Earth Elements Recovery from Coal Fly Ash Using Citric Acid

2020 ◽  
Vol 742 ◽  
pp. 012040
Author(s):  
Pramesti Prihutami ◽  
Wahyudi Budi Sediawan ◽  
Widi Astuti ◽  
Agus Prasetya
Keyword(s):  
Rare Earth ◽  
Fly Ash ◽  
Citric Acid ◽  
Rare Earth Elements ◽  
Coal Fly Ash ◽  
Effect Of Temperature

Hydrothermal synthesis and characterization of carbon spheres using citric-acid-catalyzed carbonization of starch

e-Polymers ◽  
2015 ◽  
Vol 15 (3) ◽  
pp. 179-183 ◽  
Author(s):  
B.S. Supriya ◽  
P. Nagaraja ◽  
K. Byrappa
Keyword(s):  
Particle Size ◽  
Electron Microscope ◽  
Citric Acid ◽  
Scanning Electron Microscope ◽  
Effect Of Temperature ◽  
Carbon Spheres ◽  
X Ray Diffraction ◽  
Hydrolysis Temperature ◽  
Particle Size And Shape ◽  
Scanning Electron

AbstractThe synthesis of well-dispersed carbon spheres using starch as a carbon source, citric acid as a catalyst, and distilled water as a medium without involving any organic solvent at 120–150°C for 16 h under hydrothermal treatment is presented. The use of citric acid promoted starch dehydration and allowed the use of a lower hydrolysis temperature. Under similar conditions the formation of carbon spheres was not possible in the absence of citric acid. We noticed the significant effect of temperature on the particle size and shape. The particle size increased with the increase in temperature. The synthesized carbon spheres were characterized using field-emission scanning electron microscope (FE-SEM), scanning electron microscope (SEM), X-ray diffraction, Fourier-transform infrared (FTIR) and Raman spectroscopy.

scholarly journals Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour

2016 ◽  
Vol 5 (4) ◽  
pp. 1 ◽  
Author(s):  
Keri Lipscomb ◽  
James Rieck ◽  
Paul Dawson
Keyword(s):  
Sodium Chloride ◽  
Citric Acid ◽  
Effect Of Temperature ◽  
Intensity Level ◽  
Combined Treatments ◽  
Point Scale ◽  
Perceived Intensity ◽  
C 23

<p>Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at 60°C than 23°C and 3°C when tasted alone but not when in combination with other tastes (salty and sour). Salty perceived intensity was not affected by serving temperature while sourness was perceived as more intense at 23°C compared to 3°C and 60°C. In general, perceived sweetness was less suppressed when combined with other tastes than salty and sour.</p>

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