Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications

A Nocardia sp.was found during an initial transmission electron microscopic (TEM) examination to have unusual intracellular bodies (ICB's) which do not appear to have been described previously in the literature. Most intracellular structures within bacteria have been classified as storage granules, a product of membrane invagination (i.e. mesosomes), or vacuoles. In bacteria there are no known intracellular membrane-bound organelles, and all internal membranes are invaginations of the unit membrane. Several microscopic-level examinations of the Nocardia sp. ICB's were initiated in order to determine their overall structure, classification, and internal constitution.Different TEM staining procedures were performed to determine possible molecular components of the ICB. In all of the staining protocols the ICB's showed a lack of electron density similar to the cell wall. Because the ICB's showed no affinity to any stain, it appeared they do not have strong positive charge (phosphotungstic acid), are not protein rich (en bloc uranyl acetate), lack glycogen and are not phosphate or sulphur rich (lead citrate), nor do they contain lipids or ribonucleic acids (osmium tetroxide).

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Food Applications of Nanotechnology

10.1016/s1043-4526(19)x0003-0 ◽

2019 ◽

Keyword(s):

Food Applications

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SALTING AND DRYING OF SPOTTED LEATHERSKIN FISH Scomberoides commersonnianus AND STUDYING ITS CHEMICAL AND QUALITY CHARACTERISTICS

Basrah Journal of Agricultural Sciences ◽

10.33762/bagrs.2011.58688 ◽

2011 ◽

Vol 24 (1) ◽

pp. 296-313

Keyword(s):

Quality Characteristics

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Researching (with) Major Food Retailers

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2015.15.3.33 ◽

2015 ◽

Vol 15 (3) ◽

pp. 33-39 ◽

Cited By ~ 3

Author(s):

David Evans

Keyword(s):

Food Systems ◽

Academic Research ◽

Social Scientists ◽

Major Food ◽

Food Retailers ◽

Food Retailer ◽

The One ◽

The Uk ◽

The Relationship ◽

Opening Up

This paper considers the relationship between social science and the food industry, and it suggests that collaboration can be intellectually productive and morally rewarding. It explores the middle ground that exists between paid consultancy models of collaboration on the one hand and a principled stance of nonengagement on the other. Drawing on recent experiences of researching with a major food retailer in the UK, I discuss the ways in which collaborating with retailers can open up opportunities for accessing data that might not otherwise be available to social scientists. Additionally, I put forward the argument that researchers with an interest in the sustainability—ecological or otherwise—of food systems, especially those of a critical persuasion, ought to be empirically engaging with food businesses. I suggest that this is important in terms of generating better understandings of the objectionable arrangements that they seek to critique, and in terms of opening up conduits through which to affect positive changes. Cutting across these points is the claim that while resistance to commercial engagement might be misguided, it is nevertheless important to acknowledge the power-geometries of collaboration and to find ways of leveling and/or leveraging them. To conclude, I suggest that universities have an important institutional role to play in defining the terms of engagement as well as maintaining the boundaries between scholarship and consultancy—a line that can otherwise become quite fuzzy when the worlds of commerce and academic research collide.

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Quality Features of Metal Matrix Composite Castings

Archives of Metallurgy and Materials ◽

10.2478/amm-2013-0051 ◽

2013 ◽

Vol 58 (3) ◽

pp. 659-662 ◽

Cited By ~ 4

Author(s):

K. Gawdzińska

Keyword(s):

Metal Matrix Composite ◽

Matrix Composite ◽

Metal Matrix ◽

Matrix Material ◽

Quality Characteristics ◽

Material Quality ◽

Reinforcement Material ◽

Composite Casting ◽

Quality Features

Abstract In this paper it is stated, that a set of quality features of metal matrix composite castings differs from the same set for castings of classic materials, although some features are common for both of these material groups. These features (pertaining to a set of quality characteristics of composite castings) have been named as specific, they have not been determined yet and a description of material quality should be performed (according to the qualitology) on a principle of description of quality characteristics of this product. Therefore, this set of features has been determined. It was proposed to add the following characteristics to the set of specific features of composite castings quality: matrix material, reinforcement material, binding between components and porosity of the composite casting. In this set a sub-set of quality characteristics of composite castings was also determined.

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