The Effect of Concentration, Thermal Processing, and Storage Temperature on the Interaction Between Alpha-Ketoglutaric Acid and Tryptophan

1975 ◽  
Vol 38 (10) ◽  
pp. 573-580 ◽  
Author(s):  
N. T. CHU ◽  
F. M. CLYDESDALE
Keyword(s):  
Acid Concentration ◽  
Thermal Processing ◽  
Room Temperature ◽  
Storage Temperature ◽  
Individual Effects ◽  
High Concentrations ◽  
Processing And Storage ◽  
And Storage

Formation of colored compounds caused by the interaction of α-ketoglutaric acid and tryptophan was followed spectrophotmetrically at 470 and 620 nm. It was found that the rate of formation of these colored compounds was effected by the concentration of α-ketoglutaric acid and/or tryptophan. High concentrations of both α-ketoglutaric acid and tryptophan caused the greatest concentration of such colored compounds, but singly, α-ketoglutaric acid concentration was more effective than that of tryptophan. The amount of colored compounds formed after storage at 75 F was not altered by processing, since both processed and unprocessed samples showed the same concentration after storage. The interaction mixtures stored at 38 F proceeded at very slow rates compared with those stored at 75 F. The results also indicated that individual effects caused by processing were overcome by storage at room temperature (75 F) since all samples were similar after storage.

Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108578 ◽  
Author(s):  
Dongxiao Su ◽  
Zhineng Wang ◽  
Lihong Dong ◽  
Fei Huang ◽  
Ruifen Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Storage Temperature ◽  
Phenolic Profile ◽  
Processing And Storage ◽  
And Storage

CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE

2012 ◽  
Vol 2 (2) ◽  
pp. 71-76
Author(s):  
Yantri Nuryani ◽  
Laili Susanti ◽  
Kurnia Herlina Dewi
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Storage Temperature ◽  
Fermented Fish ◽  
Bamboo Shoots ◽  
Two Factors ◽  
Processing And Storage ◽  
And Storage

Lemea is one of the unique food of Rejangnese which  made from bamboo shoots  and fermented fish.  This research is  aimed to find the effect of processing and storage temperature on moisture content, pH, total microbial and consumers preferences ( color, aroma, and taste) of sambal lemea. This research carried out by using CRD with two factors namely processing (pots and bamboo) and storage temperature (room temperature and refrigerator). The results showed that the treatment gives significant effect on moisture content, pH and the level of preference (color, aroma and flavor). While the temperature did not show significant differences.  Sambal lemea which cooked in bamboo has the highest preferences score on color, aroma and flavor on days 0 and 7.

Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas

2000 ◽  
Vol 48 (5) ◽  
pp. 1817-1822 ◽  
Author(s):  
Emilia Ferrer ◽  
Amparo Alegría ◽  
Rosaura Farré ◽  
Pedro Abellán ◽  
Fernando Romero
Keyword(s):  
Thermal Processing ◽  
Infant Formulas ◽  
Available Lysine ◽  
Processing And Storage ◽  
And Storage

scholarly journals THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

2021 ◽  
Vol 5 (1) ◽  
pp. 11-17
Author(s):  
Febiasasti Trias Nugraheni ◽  
Erma Prihastanti ◽  
Endah Dwi Hastuti
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Storage Temperature ◽  
Germination Percentage ◽  
Plasma Radiation ◽  
Agricultural Commodity ◽  
Time Duration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

Sign in / Sign up

Export Citation Format

Share Document