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Filtering by: Creator Fletcher, W.J. Decade 2000-2009 Degree Field Food Science and Technology

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Creator:

Kim, Shin-Hee

Abstract:

Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...

Resource Type:

Dissertation
Assessing the impact of temperature on grape phenolic metabolism

Creator:

Cohen, Seth D.

Abstract:

Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...

Resource Type:

Masters Thesis

Full Text:

time under heat stress conditions (Fletcher et al., 2005). The same trend was shown in total