Internal browning

Z Ju, Y Duan, Z Ju. Plant oil emulsion modifies internal atmosphere, delays fruit ripening and inhibits internal browning in Chinese pears. Postharvest Biol and Tech 20(3) 243-250, 2000. 

Potato stimulates sprouting Prune (Italian) increases yield reduces internal browning Rhubarb for forced crops. 

David, P G.l. Brown and E.W. Lehman (1993), SFPP - A new laboratory test for assessment of low temperature operability of modern diesel fuels". CEC 4th International Symposium, Birmingham. 

Brown P J 1999 Magnetic form factors International Tables for Crystallography 2n6 edn, vol C, ed A J C Wilson and E Prince (Dordrecht Kluwer) section 4.4.5... 

K. H. Brown, Proc. Soc. Photo-Opt. Instr. Eng. 2438, 33 (1995). A good source of information on the new exposure technologies can be found in the Proceedings of the International Conference on Electron, Ion and Photon Beam Technology and Nanofabrication, pubhshed annuaUy in Issue 6 of the Journal of Vacuum Science and Technology B. 

K. E. Bett, G. SaviUe, and M. Brown, Proceedings 3rd International Conference on High Pressure, Aviemore, Scodand, 1970, Institute of Mechanical Engineers, 1971. 

In 1963 a classification of coals by rank (differing from the ECE scheme) was pubUshed by the International Committee for Coal Petrology (Table 2) (9). This includes a classification of brown coal that correlates a number of important properties including the percent reflectance of vitrinite in the coal. This is a simpler version of that used in German practice, which further subdivides soft brown coals into foHaceous and earthy. Most brown coals belong to the latter group. 

Low Temperature Carbonization. The Lurgi Sptlgas process was developed to carbonize brown coal at relatively low temperatures to produce tars and oils (Fig. 5). A shaft furnace internally heated by process-derived fuel gas (Spblgas) is used. The product can range from a friable coke breeze to hard lump coal depending on the quality of the briquettes used in the feed. The briquettes, made in normal extmsion presses, break down into smaller sizes during carbonization. 

E. E. Brown, R. C. Boettner, and D. L. Ruckle, Superalloys—Processing Proceedings of the Second International Conference TMS, Warrendale, Ohio, 1972,... 

Recommended Dietapy Allowances Eood and Nutrition Board, National Academy of Sciences National Research Council, Washington, D.C., 1989. M. Brown, ed., Present Knowledge in Nutrition, 6th ed.. International Life Sciences Institute/Nutrition Eoundation, Washington, D.C., 1990. 

D. J. Kjos, R. R. Furgason, and L. L. Edwards, in R. G. Rice and M. E. Browning, eds.. Proceedings of the First Internationa/ Symposium on O nefor Water and Wastewater Treatment, International Ozone Association, Stamford, Coim., 1973, p. 194. 

D. N. Blewitt, J. F. Yohn, R. P. Koopman, and T. C. Brown, International Conference on Hapor Cloud Modeling American Institute of Chemical... 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

W. E. Brown, Proceedingsfrom International Plastics Congress, 1966, N.V. t Raedthuys, Utrecht, Netherlands, 1967. 

W. C. Browning, ia F. A singer, ed., 4th International Congress on Suface-yActive Substances, Brussels, Sect. A, Vol. 1, Gordon and Breach Science... 

H. E. Brown, Zinc Oxide, Properties and Applications, International Lead Zinc Organization, Inc., New York, 1976, pp. 56—59. 

J. D. Hood and co-workeis in A. G. Brown and S. M. Roberts, eds., Pecent Advances in the Chemistry ofP-Pactam Antibiotics Proceedings of the Third International Symposium, The Royal Society of Chemistry, London, 1985, p. 52. 

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