Cook temperature, influence

Sherman, P. 1961b. The water binding capacity of fresh pork. III. The influence of cooking temperature on the water binding capacity of lean pork. Food Technol. 15 90-94. 

Trout, G. R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. Journal of Food Science 54 536-540, 544. 

Guttman, A., Horvath, J., and Cooke, N., Influence of temperature on the sieving effect of different polymer matrices in capillary SDS gel electrophoresis of proteins, AnoZ. Chem., 65, 199,193. Giordano, B. C., Horsman, K. M., Burgi, D. S., Eerrance, J. R, and Landers, J. R, Method for determining intracapiUary solution temperatures application to sample zone heating for enhanced fluorescent labeling of proteins. Electrophoresis, 28, 714, 2007. 

Factors Influencing NPYR Formation. The major factors which influence the formation of NPYR in cooked bacon have been well documented ( , ) and include the method of cooking, frying temperature and time, nitrite concentration, ascorbate concentration, preprocessing procedures, presence of lipophilic inhibitors, and possibly smoking. 

Harada, T., Tirtohusodo, H. and Paul us, K. (1985a). Influence of temperature and time on cooking kinetics of potatoes. J. FoodSci. 50,459 62,472. 

Ddtermination des pressions en vase close) 83-90 (Mesure de la pression a brief description of la bombe type Vieille, bombe Krupp, crusher et quarz piezodlec-trique) 17a) M.A. Cook, JChemPhys 15, 518-24(1947) (Some calcd values of Chapman-Jouguet pressures and temperatures) 18) Yu.N. Riabinin (or Ryabinin), DoklAkadN 58, 245-48(1947) CA 44, 7539 (1950) (Influence of pressure on the rate of thermal decompn of expls) (Abbreviated translation by B.T. Fedoroff is available in PicArsn Library as U 6383) 19) Stett-... 

Cooke, B.C. 1973. The influence of incubation temperature on microbial lipase specificity. N.Z. J. Dairy Sci. Technol. 8, 126. 

Fourdrinier machine—The machine that forms paper from pulp, named after the English family that financed its development in the early 1 800s. Furnish—Specific combination of pulp and other ingredients used to make a particular kind of paper. Kraft process—process in which sodium sulfate is reduced by heating with carbonaceous matter in a furnace to form sodium sulfide, which is then used in a water solution with sodium hydroxide as a cooking liquor. The wood pulp is then cooked under pressure and at high temperatures. The kraft process, also known as the sulfate process, has a less corrosive influence on iron and steel than the sulfite process. 

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