The reactions of aldehydes with proteins are of nutritional and
physiological significance. The nutritive value of food materials can
be impaired by a reaction necessitating additional dietary protein,
and enzymes have been shown in vitro to be inhibited by reactions
with aldehydes.
Aldehydes present may arise from the autoxidation of...
The lipid composition of swine is characteristic of the species
and is also a reflection of their dietary history. Other investigators
have established that the physical properties and composition of
swine depot fat may be altered by variation of the dietary lipid.
Dietary regimens employing vegetable oil-bearing materials and
their...
The quality of radiation-pasteurized halibut stored at 34°F
was evaluated subjectively and objectively over a period of 18 weeks.
Results of flavor evaluation and chemical analyses showed that the
storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was
extended more than threefold. Although irradiated samples were
consistently...
Pasteurization radiation offers a new means of extending the
refrigerated storage life of foods. This procedure avoids many of
the undesirable changes which result when sterilization radiation is
used and still eliminates most of the spoilage organisms.
Shrimp was treated with 5 ppm chlortetracycline and subjected
to pasteurization levels of...