Degree of ripening

In tropical and subtropical regions, fruits also contribute to the p-carotene supply. The mango, one of the most consumed tropical fruits, showed a wide range of carotenoids, especially p-carotene contents, depending on cultivar, plantation weather conditions, and degree of ripening (Table 4.2.1). Fresh fruits and pro-... 

Note 2 During the impregnation the curable polymer, curable polymers, or liquid reactants may be allowed to react to a certain extent (sometimes termed degree of ripening). 

Wilson and co-workers have measured platinum catalyst ripening in PEFC cathodes of ultra-low platinum loading which operated continuously for 25(X)h at a cell voltage of 0.5 V, on pressurized hydrogen and air [46]. Results obtained for the cathode catalyst show that slow catalyst ripening takes place in these PEFC cathodes. The typical degree of ripening for Pt/C catalysts can be summarized as a decrease of platinum surface area from an initial value of 100 m /g to 70 m /g after 1000 h and to 40 m /g after 2500 h. The results of particle size distribution analyses for as-supplied... 

Cheese contains a high concentration of essential nutrients relative to its energy content. Its precise nutrient content is influenced by the type of milk used (species, stage of lactation, whole fat, lowfat, skim), method of manufacture, and to a lesser extent the degree of ripening. As outlined in detail elsewhere in this review, water-insoluble nutrients of milk (casein, colloidal minerals, fat, and fat-soluble vitamins) are retained in the cheese curd whereas the water-soluble constituents (whey proteins, lactose, water-soluble vitamins, and minerals) partition into the whey. However, loss of water-soluble B vitamins in whey may be compensated to a certain extent by microbial synthesis during ripening (Renner, 1987). 

Lukic, M., Lukic, L, Krapac, M., Sladonja, B., and PUizota, P. 2013. Sterols and tri-terpenediols in ohve oil as indicators of variety and degree of ripening. Food Chem. 136 251-258. 

The decarboxylation of amino acids (name in brackets) leads to the biogenic amines phenyl-ethylamine (phenylalanine), tyramine (tyrosine), tryptamine (tryptophan), histamine (histidine), putrescine (ornithine) and cadaverine (lysine). The content of these compounds in some types of cheese is presented in Table 10.34. These values can fluctuate greatly depending on the degree of ripening. On average, 350-500 pmol per person per day are consumed. Apart from cheese. 

The flavour of distillates from apple and pear is characterised by typical aroma compounds from these fruits formed by enzymatic degradation of fatty acids to C6-fragments like hexanol, trans-2-hexenol, as well as ethyl esters and acetates of hexanoic acid. In distillates of pears, especially of the variety Bartlett pear, the characteristic pear flavour is mainly dominated by the ethyl and methyl esters of frans-2-czs-4-decadienoic acid and trans-2-trans-A-decadienoic acid [27-29], The biogenesis of these monounsaturated, diunsaturated, and triunsaturated esters may be explained by -oxidation of unsaturated linoleic and linolenic acid in the fruits. The sesquiterpene compound a-farnesene, which is formed during postharvest ripening and storage of Bartlett pears [28], shows that quality and intensity of distilled pear spirits is mainly influenced by the quality and degree of ripeness of the fruits. 

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