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Viola imbricata, is a species of flowering plant in the family Violaceae.It is endemic to the Andes in Central Chile.It was described in 2024. [1] It is circumscribed within subgenus Neoandinium, which is composed by circa 140 species commonly known as Andean rosulate violas, distributed between the equator and southern Patagonia. [2]
The purpose of IMF foods is to achieve a water activity that the food can be stored safely without refrigeration. However, the food is not sterile. Staphylococcus aureus is a microorganism of concern as it can grow and produce specific enterotoxins in water activities of 0.83-0.86 under aerobic conditions. [2]
Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. [ 1 ] [ 2 ] The WHC characteristic corresponds to meat juiciness and meat tenderness .
Viola labradorica, commonly known as alpine violet, [2] American dog violet, [3] dog violet [4] or Labrador violet, [3] [5] [6] is a perennial herbaceous flowering plant. It is native to Greenland, eastern Canada, and the eastern United States. [7] The plant sold as Viola labradorica by nurseries is Viola riviniana. [8]
Viola pedunculata is a perennial, growing from a spongy rhizome. The plant is often low-growing, but can reach a height of 6 inches (15 cm). The leaves are 1–5.5 centimetres (0.39–2.17 in) long, cordate (heart-shaped) to deltate-ovate (oblong-triangular), scalloped or toothed, and glabrous or hairy. [4] They are summer deciduous.
When the intracellular water freezes, the cell will expand, and without cold hardening the cell would rupture. To protect the cell membrane from expansion induced damage, the plant cell changes the proportions of almost all lipids in the cell membrane, and increases the amount of total soluble protein and other cryoprotecting molecules, like ...
The risk of disease from ingesting pathogens found in raw meat is significantly higher than cooked meat, although both can be contaminated. Meat can be incorrectly or insufficiently cooked, allowing disease-carrying pathogens to be ingested. Also, meat can be contaminated during the production process at any time, from the slicing of prepared ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.