𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Softening of Canned Apricots: A Chelation Hypothesis

✍ Scribed by DAVID A. FRENCH; ADEL A. KADER; JOHN M. LABAVITCH

Book ID
108816242
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
467 KB
Volume
54
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Polyphenolic Compounds in Canned Apricot
Polyphenolic Compounds in Canned Apricots
✍ A. S. EL-SAYED; B. S. LUH πŸ“‚ Article πŸ“… 1965 πŸ› Institute of Food Technologists 🌐 English βš– 417 KB
Texture changes in canned apricots. II.
Texture changes in canned apricots. II. Study of infection with Rhizopus stolonifer under commercial conditions
✍ K. A. Harper; B. B. Beattie; D. J. Best πŸ“‚ Article πŸ“… 1973 πŸ› John Wiley and Sons 🌐 English βš– 271 KB

## Abstract The softening or β€œtexture breakdown” found in canned apricots from the Murrumbidgee Irrigation Area of N.S.W. and thought to be caused by a pectolytic enzyme derived from __Rhizopus stolonifer__ was not prevented by the heat treatment normally given in canning. A large experiment simula

Can a moment-curvature relationship desc
Can a moment-curvature relationship describe the flexion of softening beams?
✍ Gianni Royer-Carfagni πŸ“‚ Article πŸ“… 2001 πŸ› Elsevier Science 🌐 English βš– 205 KB

The flexure of a non-linear elastic beam is described through a relationship between the bending moment M and the corresponding curvature Ο‡ of the centroid line and neglecting shear deformations. We consider an odd softening MΟ‡ law with horizontal asymptotes M = Β±M 0 for Ο‡ β†’ ±∞, so that the correspo