0

The effect of different preparative procedures for electron microscopy on the size and shape of murine oncornaviruses has been studied. With conventional negative staining procedures using neutral sodium phosphotungstate, both murine mammary tumor virus and murine leukemia virus appeared in head-and-tail forms, with a peak head diameter of 122 and 130 nm, respectively. Negative staining with ur...

The infectious capacity of poliomyelitis virus has been shown to be associated with spherical particles approximately 30 mim in diameter.7"0"l'17 The present study suggests that these particles, like those of other animal viruses recently studied8'8'9 consist of an outer membranous structure surrounding an internal nucleus-like body. The ultimate size and shape of small virus particles as they ...

Probiotics are ‘live microorganisms which, when administrated in adequate amounts, confer a health benefit on the host’ (FAO/WHO, 2001). This requirement, i.e. that the probiotic bacteria must be in viable form at the time of consumption, poses a number of technical challenges from food processing perspectives. Environmental stresses encountered during food processing include acid exposure duri...

A seed's ability to properly germinate largely depends on its oxidative poise. The level of reactive oxygen species (ROS) in Arabidopsis (Arabidopsis thaliana) is controlled by a large gene network, which includes the gene coding for the hydrogen peroxide-scavenging enzyme, cytosolic ASCORBATE PEROXIDASE6 (APX6), yet its specific function has remained unknown. In this study, we show that seeds ...

Anhydrobiotic engineering aims to increase the level of desiccation tolerance in sensitive organisms to that observed in true anhydrobiotes. In addition to a suitable extracellular drying excipient, a key factor for anhydrobiotic engineering of gram-negative enterobacteria seems to be the generation of high intracellular concentrations of the nonreducing disaccharide trehalose, which can be ach...

Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) cryogenic methods after dehydrating them by different (osmotic dehydration, vacuum drying). The effects of dehydration method, conditions storage time on β-carotene amounts dehydrofrozen changes content duri...

Tomato is one of the most cultivated vegetables, playing important role in human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, preservative techniques are required. In this study, response surface methodology was used optimize process conditions during osmotic dehydration (OD) tomato slices, through desirability function. Optimization factors were absolu...