1973
DOI: 10.1079/pns19730002
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The effect of processing on the nutritive value of flesh foods

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1975
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Cited by 14 publications
(7 citation statements)
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“…Once samples are freeze‐dried, they are biologically and chemically more stable than fresh samples, making handling for shipping and storage easier 1, 2. Therefore, FD is used in a variety of processes, such as preparation of pharmaceuticals 2–4, long‐term storage of liposomes as drug delivery systems 5, production of starter cultures of lactic acid bacterium 6, 7, tissue storage for surgical applications 8, and manufacture of dry foods 9, 10. Many reports showed that the levels of bioactive compounds, such as polyphenols in freeze‐dried fruits and crops, were higher than in fresh fruit or in fruit that had been dried by conventional methods 10–14.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Once samples are freeze‐dried, they are biologically and chemically more stable than fresh samples, making handling for shipping and storage easier 1, 2. Therefore, FD is used in a variety of processes, such as preparation of pharmaceuticals 2–4, long‐term storage of liposomes as drug delivery systems 5, production of starter cultures of lactic acid bacterium 6, 7, tissue storage for surgical applications 8, and manufacture of dry foods 9, 10. Many reports showed that the levels of bioactive compounds, such as polyphenols in freeze‐dried fruits and crops, were higher than in fresh fruit or in fruit that had been dried by conventional methods 10–14.…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, FD is used in a variety of processes, such as preparation of pharmaceuticals 2–4, long‐term storage of liposomes as drug delivery systems 5, production of starter cultures of lactic acid bacterium 6, 7, tissue storage for surgical applications 8, and manufacture of dry foods 9, 10. Many reports showed that the levels of bioactive compounds, such as polyphenols in freeze‐dried fruits and crops, were higher than in fresh fruit or in fruit that had been dried by conventional methods 10–14. In addition, FD causes changes in the relative concentrations of volatile compounds and polyphenols 4, destabilization of liposome structure 5, 15, reductions in cell viability 7, 16, protein degradation 2, 17, and loss of flavor or taste 11, 18.…”
Section: Introductionmentioning
confidence: 99%
“…There is virtually no published literature on the impact of processing and preservation methods on lipid and fatty acid composition of seafoods generally, and specifically on that of crustacean muscle (Tarr, 1962;Burger and Walters, 1973). Also, data on the composition and nutrient content of a broad range of fresh and processed seafoods is needed for incorporation into a comprehensive data bank being developed by the National Marine Fisheries Service (Sidwell et al, 1974).…”
Section: Introduction Seafoodsmentioning
confidence: 99%
“…These transformed cells are capable of being agglutinated by plant lectins, such as wheat germ agglutinin (2-4) and concanavalin A (9, while normal cells remain unaffected. However, when normal fibroblasts are treated with trypsin they likewise are agglutinated in the presence of these lectins (6,7). It has been suggested that this increased agglutination of trypsintreated normal cells may result from changes in the arrangement of the surface lectin receptors (6)(7)(8).…”
mentioning
confidence: 97%
“…However, when normal fibroblasts are treated with trypsin they likewise are agglutinated in the presence of these lectins (6,7). It has been suggested that this increased agglutination of trypsintreated normal cells may result from changes in the arrangement of the surface lectin receptors (6)(7)(8). Although the immunologic implications remain to be clarified, it has been reported that treatment of virus-induced rat lymphoma cells with trypsin resulted in a significant increase in the number of virus-associated surface antigens (9).…”
mentioning
confidence: 97%