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Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexesChavasit, Visith 16 June 1989 (has links)
Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum,
Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium
bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium
shermanii and P. cerevisiae were used to ferment cucumber juice brine
(CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%.
pH of the fermented CJB ranged from 3.24 to 4.12 and titratable acidity ranged
from 0.30 to 0.93%. All strains tested degraded malic acid and citric acid. Leu.
mesenteroides and Leu. oenos did not utilize citric acid for diacetyl-acetoin
production. The concentration of acetic, propionic and lactic acids varied
among the fermentation treatments. The heterofermenters produced high
concentrations of CO₂, ethanol and mannitol and CJB with high
volatile/nonvolatile acid ratios. The fermentation balance indicated that
sugars had been used to produce compounds not measured in this study.
Twelve aroma and six flavor by mouth descriptors were used to
describe flavor of the final products in the trained panel descriptive
analysis. Sourness intensity was the only sensory descriptor that correlated
with the chemical analysis data. The intensities of seven aroma and three
flavor by mouth descriptors were significantly different (p < 0.05) among
treatments. Aroma preference mean scores from 9-point hedonic scale
ranged from 4.69-5.39; they were not significantly different (p > 0.05).
Formation and Potential Industrial Applications of An Insoluble
Polyelectrolyte Complex: Chitosan-Polyacrylic Acid
Chitosan and polyacrylic acid mixtures were prepared in different
mole ratios and at different ionic strengths (0.025-0.300). No insoluble
complex formation at pH=2 was detected. In the 3 to 6 pH range, the maximum
complex formation occurred at different mole ratios. The complex
composition is affected by pH but not by ionic strength. An electrostatic
interaction between -COO⁻ and -NH₃+ groups was involved in complex
formation. This study suggests that process recommendations for industrial
application of chitosan as a coagulating agent can be made based on the ionic
strength, pH and charge group concentration of the fluid to be treated. / Graduation date: 1990
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Characterization of factors affecting pectinmethylesterase activity in cucumber fruitTurk, Farzaneh 06 February 1989 (has links)
Pectinmethylesterase (PME) activity in fresh cucumber
fruit was determined. The effects of several cationic
species, temperature, pH, and acetic acid on the activity
of cucumber PME was investigated. The efficacy of
blanching, infiltration with CaCl₂ or acetic acid, and
fermentation with 0 and 40 mM CaCl₂ on inhibition of
cucumber PME activity were evaluated. Over 50% of PME
activity was present in the skin and 75% occurred within
the outer 3 mm of the fruit. Maximum stimulation of PME
occurred at 125 mM NaCl, 200 mM KCl, and 5 mM CaCl₂. Higher
levels of each cation demonstrated inhibition of PME
activity. 50% inhibition was observed at 750 mM NaCl, 800
mM KCl, and 200 mM CaCl₂. Optimum pH was 8.0 and acid pH
conditions greatly reduced activity. PME exhibited no
activity at pH 4.0. PME activity responded typically to
temperature variations with maximum activity occurring at
50°C. The temperature coefficient Q¹⁰ for PME activity between 10 and 40°C was 1.24. PME activity was slightly
stimulated by increased levels of acetic acid and reached
its maximum at 1.5% acetic acid at pH 7.5. No inhibitory
effect on PME was detected at acetic acid levels of 0 to
2.0%. Inhibition of PME by NaCl and CaCl₂ was reversible.
High levels of NaCl (1 M) stabilized PME activity while
incubation of PME activity in low levels of NaCl (0.24 M)
resulted in loss of activity over time. Both high (500 mM)
and low (5 mM) levels of CaCl₂ imparted stability to PME
activity. No detectable PME activity remained in cucumbers
after 15 days of fermentation. Addition of CaCl2 (40 mM
equilibrated) to the fermentation brine caused a rapid
reduction in PME activity during the first 6 to 12 hours
after brining. After 24 hours of brining there was no
difference in PME activity due to CaCl₂ addition. Acetic
acid infiltration at high levels (>10%) effectively reduced
the pH of skin tissue to near 4 and resulted in complete
inhibition of PME activity.
The most effective treatment for controlling cucumber
PME activity was rapid pH reduction by acetic acid
infiltration and resulting in PME inhibition. Infiltration
with very high CaCl₂ levels (>500 mM) may also be
beneficial toward accomplishing PME inhibition. Rapid
inactivation prior to brining or within 6 to 12 hours after
brining is necessary to achieve effective control of
cucumber PME activity. / Graduation date: 1989
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Feeding and bioaccumulation of trace metals in deep sea holothuriansMoore, Margaret Heather January 1994 (has links)
No description available.
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The biochemical response of deep-sea holothurians to temporal variation in food supply at the deep-sea floorNeto, Renato Rodrigues January 2002 (has links)
No description available.
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Effect of kaolin on the striped cucumber beetle (Acalymma vittatum) and cucumber growth and developmentLegault, Geneviève. January 1900 (has links)
Thesis (M.Sc.). / Written for the Dept. of Plant Science. Title from title page of PDF (viewed 2008/01/15). Includes bibliographical references.
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The morphology and vascular anatomy of the pistillate flower of the cucumberJudson, J. E. January 1929 (has links)
Presented as Thesis (Ph. D.)--University of Wisconsin--Madison, 1927. / Reprinted from American journal of botany, vol. XVI, no. 2 (Feb. 1929). Includes bibliographical references (p. 84-85).
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Angular-leafspot of cucumber dissemination, overwintering, and control : Cooperative investigations between the University of Wisconsin and the Bureau of Plant Industry, United States Department of Agriculture /Carsner, Eubanks, January 1918 (has links)
Presented as Thesis (Ph. D.)--University of Wisconsin--Madison, 1917. / Reprinted from Journal of agricultural research, vol. XV, no. 3 (21 Oct. 1918). Contribution from Bureau of Plant Industry (G--160). "Literature cited": p. 220.
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Transmission, host range, and properties of a virus transmitted mechanically to cucumber from sour cherryBoyle, John Samuel, January 1949 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 113-115).
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Studies on bacterial wilt of cucumberMain, Charles E. January 1964 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1964. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Studies on the angular leaf spot of cucumberChand, Jnanendra Nath, January 1963 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1963. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 67-70).
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