Relevant bibliographies by topics / Nutrient preservation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Nutrient preservation'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Nutrient preservation"

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A.M., Jana, and Singh Pragya. "Bacterial Preservation." International Journal of Life Sciences and Technology (IJLST) ISSN:0974-5335 13, no. 1 (2020): 1–29. https://doi.org/10.5281/zenodo.4014767.

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Bacterial Preservation A.M. Jana<sup>1</sup> and Pragya Singh<sup>2</sup> 1 Director (R&amp;D) &amp; Department of Biotechnology, Vijayaraje Institute of Science and Management (VISM), Gwalior-474001, M.P., INDIA 2. Principal and Director VISM Group of Studies &amp; Department of Biotechnology, Vijayaraje Institute of Science and Management (VISM), Gwalior-474001, M.P., INDIA amjana@rediffmail.com, pragyasingh797@gmail.com, vism_gwalior@rediffmail.com <strong>ABSTRACT</strong>: The present work pertains to preservation of bacterial culture using liquid nutrient media incorporated with a simple
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Mohamed, Amina, Samir Tlahig, Jamila Yehmed Moussa, and Mohamed Loumerem. "Study of the nutritional quality of peas (Pisum sativum L.) under different conservation conditions." JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT 6, no. 03 (2024): 28–34. http://dx.doi.org/10.56027/joasd.252024.

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Peas (Pisum sativum L.) are among the most widely cultivated legumes, known for their adaptability to dry and warm environments and their high nutritional value. This research aimed to investigate the biochemical diversity of proteins, polyphenols, flavonoids, tannins, and antioxidant activity in a local population of peas from the Mareth oasis in Tunisia under different preservation methods: fresh, frozen, canned, and dried. The hypothesis was that preservation methods significantly impact the nutritional quality of peas, with fresh peas retaining the highest levels of essential nutrients. Th
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Tchonkouang, Rose Daphnee, Alexandre R. Lima, Andreia C. Quintino, Nathana L. Cristofoli, and Margarida C. Vieira. "UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products." Foods 12, no. 17 (2023): 3227. http://dx.doi.org/10.3390/foods12173227.

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A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to
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DAYAMI, Heikham, Chungkham SAROJNALINI, and Bronson Kumar KHANGEMBAM. "Comparison of different culinary processing on the nutrient characteristics of mrigal (Cirrhinus cirrhosus) from the Loktak Lake in Manipur, northeast India." Notulae Scientia Biologicae 17, no. 1 (2025): 12212. https://doi.org/10.55779/nsb17112212.

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Cirrhinus cirrhosus is a popular and important food fish in northeastern India, rich in high-quality protein, essential amino acids, ω-3 fatty acids, minerals like phosphorous and iron and fat-soluble vitamins (A and D). However, different cooking processes may affect the characteristics and bioavailability of most of these nutrients. With increasing consumers' awareness of nutrient preservation, an assessment of the common cooking processes is necessary to select the best cooking methods for the maximal preservation of precious nutrients. This study comprehensively investigated the proximate
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Rakhmatulina, Ayaulym, Fatima Dikhanbayeva, Dinara Tlevlessova, et al. "Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation." Dairy 5, no. 3 (2024): 360–71. http://dx.doi.org/10.3390/dairy5030029.

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With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024
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Verspreet, Joran, Christina M. Kuchendorf, Bärbel Ackermann, and Leen Bastiaens. "The Impact of Nutrient Limitation and Harvest Method on the Wet Preservation of Chlorella vulgaris Biomass." Bioengineering 10, no. 5 (2023): 600. http://dx.doi.org/10.3390/bioengineering10050600.

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The temporary storage of wet algae concentrates enables the decoupling in time of algae harvests and their biorefinery. However, the impact of cultivation and of the harvest conditions on algae quality during preservation is largely unknown. This study aimed to determine the impact of nutrient limitation and of harvest methods on the preservation of Chlorella vulgaris biomass. Algae were either well-fed until harvest or received no nutrients for one week, and were harvested by either batch or continuous centrifugation. The organic acid formation, lipid levels, and lipolysis were monitored. Nut
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Akinbomi, Julius, Kingsley Phillip, Jonathan Omotayo, et al. "A Comparative Study of Preservative Potential of Ginger and Bitter Kola for Tomato Preservation." Scientia. Technology, Science and Society 2, no. 4 (2025): 39–52. https://doi.org/10.59324/stss.2025.2(4).03.

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Tomatoes are preserved to extend their shelf life and prevent wastage due to their high-water content and perishable nature. Using plant extracts as preservatives offers several benefits, such as keeping tomatoes free from chemicals and their associated long-term health risks, while enhancing tomato antioxidant and antimicrobial properties, but maintaining tomatoes nutrients, and having minimal effects on tomatoes overall quality. This study examined the potential of ginger and bitter kola extracts as natural preservatives for tomatoes. Ripe tomatoes were soaked in hot water extracts of ginger
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Aguirre-Garcia, Yulma Lizbeth, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, et al. "Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food." Fermentation 10, no. 3 (2024): 168. http://dx.doi.org/10.3390/fermentation10030168.

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Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because
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Vikalp, Arjoo, and Sushil Sharma. "Integrated Nutrient Management in Fruit Production." Journal of Agriculture Research and Technology Special, no. 01 (2022): 40–44. http://dx.doi.org/10.56228/jart.2022.sp108.

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When it comes to fruit cultivation, nutrient management is of the utmost importance if one wants to acquire fruit of a good grade. Inappropriate nutrient management and indiscriminate use of chemical pesticides are both detrimental to the health of plants and the environment, as well as to the human beings who consume them. Because of the indiscriminate use of inorganic agrochemicals, the qualitative characteristics of a variety of fruits have been adversely affected. This has led to a decline in quality, which has decreased customer choice and resulted in lower returns for the producers. Not
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Akinbomi, Julius, Kingsley Phillip, Jonathan Omotayo, et al. "A Comparative Study of Preservative Potential of Ginger and Bitter Kola for Tomato Preservation." Scientia. Technology, Science and Society 2, no. 4 (2025): 39–52. https://doi.org/10.59324/stss.2025.2(4).03.

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Tomatoes are preserved to extend their shelf life and prevent wastage due to their high-water content and perishable nature. Using plant extracts as preservatives offers several benefits, such as keeping tomatoes free from chemicals and their associated long-term health risks, while enhancing tomato antioxidant and antimicrobial properties, but maintaining tomatoes nutrients, and having minimal effects on tomatoes overall quality. This study examined the potential of ginger and bitter kola extracts as natural preservatives for tomatoes. Ripe tomatoes were soaked in hot water extracts of ginger
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Dissertations / Theses on the topic "Nutrient preservation"

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Nayagam, S. "Studies on soluble nutrient components in wood and their influence on decay susceptibility and preservative efficacy." Thesis, University of Abertay Dundee, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376036.

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The work described in this thesis was undertaken to determine the nature and identity of soluble carbohydrate and nitrogenous components which migrate and accumulate at evaporative surfaces of dried wood and the influence these nutrients have on wood decay and preservative performance. Specific soluble carbohydrates and amino acids were shown to redistribute and accumulate at surface regions of wood during drying. Analysis of dried wood showed that soluble carbohydrates constituted 2-5% of the dry mass of wood at surface regions, and that soluble nitrogenous components constituted < 0.5% in th
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Fleury, Christelle. "Optimisation d'un procédé par CO2 pressurisé pour la pasteurisation et la préservation de compléments alimentaires liquides." Thesis, Bordeaux, 2017. http://www.theses.fr/2017BORD0595/document.

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Au sens de la législation, les compléments alimentaires sont des denrées alimentaires et doivent donc subir un traitement de pasteurisation pour détruire les microorganismes potentiellement pathogènes. L’utilisation du CO2 comprimé peut être une alternative basse température aux traitements thermiques classiques. Dans ce travail, la technologie au CO2 est optimisée pour traiter des compléments alimentaires fortement chargés par trois microorganismes.L’impact des conditions expérimentales sur l’inactivation et la préservation des actifs a été mis en évidence via un plan d’expériences de type co
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Books on the topic "Nutrient preservation"

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Patton, Charles J. U.S. Geological Survey nutrient preservation experiment: Nutrient concentration data for surface-, ground-, and municipal-supply water samples and quality-assurance samples. U.S. Dept. of the Interior, U.S. Geological Survey, 1995.

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P, Truitt Earl, and Geological Survey (U.S.), eds. U.S. Geological Survey nutrient preservation experiment: Nutrient concentration data for surface-, ground-, and municipal-supply water samples and quality-assurance samples. U.S. Dept. of the Interior, U.S. Geological Survey, 1995.

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P, Truitt Earl, and Geological Survey (U.S.), eds. U.S. Geological Survey nutrient preservation experiment: Nutrient concentration data for surface-, ground-, and municipal-supply water samples and quality-assurance samples. U.S. Dept. of the Interior, U.S. Geological Survey, 1995.

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Patton, Charles J. U.S. geological survey nutrient preservation experiment: Experimental design, statistical analysis, and interpretation of analytical results. U.S. Geological Survey, U.S. Department of the Interior, 1999.

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Patton, Charles J. U.S. Geological Survey nutrient preservation experiment: Experimental design, statistical analysis, and interpretation of analytical results. The Survey, 1999.

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Patton, Charles J. U.S. Geological Survey nutrient preservation experiment: Experimental design, statistical analysis, and interpretation of analytical results. The Survey, 1999.

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Patton, Charles J. U.S. Geological Survey nutrient preservation experiment: Experimental design, statistical analysis, and interpretation of analytical results. The Survey, 1999.

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Patton, Charles J. U.S. Geological Survey nutrient preservation experiment: Experimental design, statistical analysis, and interpretation of analytical results. The Survey, 1999.

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Patton, Charles J. U.S. Geological Survey nutrient preservation experiment: Experimental design, statistical analysis, and interpretation of analytical results. The Survey, 1999.

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P, Truitt Earl, and Geological Survey (U.S.), eds. U.S. Geological Survey nutrient preservation experiment: Nutrient concentration data for surface-, ground-, and municipal-supply water samples and quality-assurance samples. U.S. Dept. of the Interior, U.S. Geological Survey, 1995.

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Book chapters on the topic "Nutrient preservation"

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Fennema, Owen. "Effects of Freeze Preservation on Nutrients." In Nutritional Evaluation of Food Processing. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-011-7030-7_11.

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Dijksterhuis, Jan, and Jos Houbraken. "Fungal Spoilage of Crops and Food." In The Mycota. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-81904-9_3.

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Abstract Food products are a rich nutrient source that will attract both bacterial and fungal colonizers. Food spoilage is a major threat for our food stock and is responsible for enormous losses worldwide, which makes it a research area that is very relevant with respect to the increasing demand on food during the next decennia. This chapter will highlight fungal spoilage dealing mostly with plant-based food products. At first, the relationship between the living crop and fungi will be illustrated. Between host and pathogen there exists a surprisingly complex communication and successful inte
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Bati, Bedia. "Antioxidants and the Brain." In Brain Biochemistry and Its Disease. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359371.8.

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The brain is an organ with high metabolic activity and constantly combats oxidative stress. This stress arises from the excessive production of harmful molecules known as free radicals, which can damage cell membranes, proteins, and DNA. Antioxidants are defense systems that play a crucial role in protecting the body from the damage caused by oxidative stress. Their effects on brain health involve neutralizing the harmful effects of these free radicals and aiding in cell preservation. Antioxidants, particularly vitamin C, vitamin E, beta-carotene, flavonoids, and other nutrients, can protect b
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Nisha and Vibha Bhatnagar. "Mango Peels: A Potential Source of Nutrients and a Preservative." In Emerging Technologies in Food Science. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2556-8_12.

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Pinna, Daniela. "Microbial Growth and its Effects on Inorganic Heritage Materials." In Microorganisms in the Deterioration and Preservation of Cultural Heritage. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69411-1_1.

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AbstractCultural heritage objects composed of inorganic materials, such as metals and stones, support microbial life. Many factors affect the growth of microorganisms: moisture, pH, light, temperature, nutrients. Their colonization relates closely to the nature of the substrata as well as to the characteristic of the surrounding environment. This chapter contains an overview of the complex relationships among microbial growth, materials, and the environment. It emphasizes issues on bioreceptivity of stones and the factors influencing biological colonization, focusing on the biological alterati
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Vishwakarma, Siddharth, Rewa Kulshrestha, and Soumitra Tiwari. "Cooking Methods and Their Implications in the Preservation of Food Nutrients and Health Benefits." In Traditional Foods: The Reinvented Superfoods. Springer Nature Switzerland, 2024. https://doi.org/10.1007/978-3-031-72757-3_12.

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Pansak, Wanwisa, Natta Takrattanasaran, Nuntapon Nongharnpitak, and Nuttapon Khongdee. "Soil-Related Laws in Thailand." In International Yearbook of Soil Law and Policy 2022. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-40609-6_10.

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AbstractRapid economic development and urbanization are changing land management systems in many countries, including Thailand, and climate change has emerged as a significant source of risks. These changes are having major impacts on the status of soil resources in Thailand. Therefore, the soils are under increasing pressure of intensification leading to soil degradation including erosion, contamination, the decline in nutrients, compaction, salinization, acidification, and biodiversity loss of soils. Therefore, sustainable soil management is important for maintaining the capacity of soil to
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Renu Shrestha, Dr, and Dr Deepa Joshi. "FOOD STORAGE AND PRESERVATION." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 13. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag13p1ch5.

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The practice of food preservation is not new to human civilization. From the ancient time, leaves, branches of tree, bamboo have been utilized to keep the food items fresh and easy to transport. Now a days, researchers discovered many technologies to upkeep the shelf life of food items, but emphasis has been given to those techniques which not only enhance the shelf life of the product, but also lessen the nutrient loss and organoleptic properties loss. This chapter includes all the conventional and modern technologies, which are being utilized for this purpose.
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Kumar, Narendra, Keshawanand Tripathi, and Yashdeep Srivastava. "Composition, optimization, and preparation of culture media for microbiological and biotechnological applications." In Biotechnology Lab Techniques: Culture Media, Microscopy, and Microbial Analysis. Deep Science Publishing, 2025. https://doi.org/10.70593/978-93-49307-52-0_3.

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In microbiology, media play a pivotal role in cultivating and studying microorganisms in laboratory settings. These media provide a nurturing environment for microbial growth and enable researchers to observe, isolate, and identify various types of microorganisms. There are several types of media used in microbiology, each serving specific purposes based on their composition and characteristics. Nutrient Broth: A liquid medium made of water, peptone, and beef extract; nutrient broth is comparable to nutrient agar. Large-scale microorganism culture, biochemical testing, and inoculum preparation
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Oussaief, Olfa, Zeineb Jrad, Touhami Khorchani, and Halima El-Hatmi. "Strategies and Technologies for Camel Milk Preservation." In Handbook of Research on Health and Environmental Benefits of Camel Products. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch003.

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This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying,
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Conference papers on the topic "Nutrient preservation"

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Jones, Chris, Stephanie Edmunds, Kevin Janak, and Jean Molina. "Sustainable Biocide Formulations to Deliver Controlled Post Fracture Souring Management." In CORROSION 2017. NACE International, 2017. https://doi.org/10.5006/c2017-09115.

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Abstract Hydraulic fracturing, used in unconventional shale gas and oil extraction, uses large amounts of water which needs to be treated with biocides to prevent microbial degradation of the fracturing fluids and subsequent microbial contamination of the reservoir. A growing requirement is to deliver an holistic biocide package that can provide protection ‘on-the-fly' and post fracturing in the reservoir where the newly opened fracture faces, introduction of nutrients and degradable carbon sources provide a favorable environment for microbial growth. Many commonly used fracturing biocides are
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Asryan, V. R. "APPLICATION OF BIOTECHNOLOGIES IN THE PRODUCTION OF BRADIC CROPS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2023. http://dx.doi.org/10.23947/itse.2023.36-38.

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This article discusses the use of biotechnology in the production of fermentation crops. Describes how genetic engineering can be used to change the content of vitamins, minerals and other beneficial substances in plants, which is especially useful in conditions of nutrient deficiency. The possibility of creating plants that use water and nutrients more efficiently, which contributes to the conservation of resources, is also being considered. In addition, the possibility of creating plants with improved preservation and better transportability is discussed, which helps to reduce product losses
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Jamaian, Siti Suhana, Noorhadila Mohd Bakeri, Norshuhaila Mohamed Sunar, and Paran Gani. "A Verhulst model for microalgae Botryococcus sp. growth and nutrient removal in wastewater." In PROCEEDINGS OF THE 24TH NATIONAL SYMPOSIUM ON MATHEMATICAL SCIENCES: Mathematical Sciences Exploration for the Universal Preservation. Author(s), 2017. http://dx.doi.org/10.1063/1.4995886.

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Tabatskaya, T. M., E. Yu Amineva, and O. S. Mashkina. "Biotechnological assessment of the birch and poplar collection material in salt stress in vitro culture." In CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-2020-5-9-10-96.

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A biotechnological assessment (growth, viability, preservation of regeneration potentials) of 16 clones of different birch and poplar species, hybrids and polyploids under saline NaCl conditions in vitro culture was carried out. Three methods of selective exposure to the stressor were tested: chronic (0.2 % NaCl), stair-step (staged increase in the NaCl content in the nutrient medium from 0.2 % to 1.0 %) and hard (1.0 % NaCl). An algorithm for the formation of a selective in vitro system for differentiation and selection of birch and poplar resistant clones under conditions of artificial salin
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Nicolaev, Arcadi, та Svetlana Nicolaeva. "Опыт создания сухой препаративной формы биопрепарата на основе Bacillus subtilis". У International Symposium "Actual problems of zoology and parasitology: achievements and prospects". Institute of Zoology, 2018. https://doi.org/10.53937/9789975665902.58.

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The aim of the studies was to create a dry preparative form of a biopreparation based on Bacillus subtilis spores and the determination of an acceptable shelf life without significant loss of the spores viability. The technology for obtaining a dry formulation includes the following steps: cultivation of the bacteria B. subtilis in a liquid nutrient medium to the stage for the maximum sporulation; separation of spore biomass from the nutrient medium; adsorption of spores on a mixture of starch and powdered sugar and , if necessary, the subsequent addition of powdered sugar till creation a pulv
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Bhavana, S. R., T. Radhakrishnan, and Anju S. "SPATIAL PREDICTION OF SOIL ORGANIC CARBON IN PANAMARAM BLOCK, KERALA - A COMPARITIVE STUDY OF VARIOUS TECHNIQUES." In Second International Conference in Civil Engineering for a Sustainable Planet. AIJR Publisher, 2025. https://doi.org/10.21467/proceedings.179.18.

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Soil Organic Carbon (SOC) is the carbon that is contained within soil organic matter and it plays a main role to soil health, fertility and ecosystem services, which includes food production – making its preservation and restoration essential for sustainable agriculture development. SOC plays an important role in the global carbon cycle and, consequently, in climate change mitigation and adaptation. Sustainable management of SOC in the soil demands the scientific knowledge of its spatial distribution. In this study, we used five spatial interpolation algorithms to spatially predict the SOC in
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Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC
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Zengeya, Tsitsi, Paul Sambo, and Nyasha Mabika. "The Adoption of the Internet of Things for SMART Agriculture in Zimbabwe." In 2nd International Conference on Machine Learning, IOT and Blockchain (MLIOB 2021). Academy and Industry Research Collaboration Center (AIRCC), 2021. http://dx.doi.org/10.5121/csit.2021.111208.

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Zimbabwe has faced severe droughts, resulting in low agricultural outputs. This has threatened food and nutrition security in community sections, especially in areas with low annual rainfall. There is a growing need to maximize water usage, monitor the environment and nutrients, and temperatures by the adaptation of smart agriculture. This research explored the use of the Internet of Things (IoT) for smart agriculture in Zimbabwe to improve food production. The mixed methodology was used to gather data through interviews from 50 purposively sampled A2 farmers in the five agricultural regions o
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Holanda, Maria Eduarda M. de, Bernardo Romão, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, and Vinícius R. P. Borges. "Food Data Analysis using Multidimensional Visualizations based on Point Placement." In Anais Estendidos da Conference on Graphics, Patterns and Images. Sociedade Brasileira de Computação - SBC, 2022. http://dx.doi.org/10.5753/sibgrapi.est.2022.23273.

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Food data comprise records regarding nutrients, ingredients, amounts of different vitamins and minerals that can be found in foods. The wide variety of food products that can be stored in large datasets makes the traditional analysis tasks unfeasible and time-consuming when conducted manually by the dietitians and related professionals. This paper describes a method for visualizing food data using point placement strategies to support specialists in tasks related to determining similar food products that can be replaced in specific diets. The proposed method generates a structured representati
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Popa, Viorica-Mirela, Delia-Gabriela Dumbrava, Diana-Nicoleta Raba, Florina Radu, and Camelia Moldovan. "SPECTROPHOTOMETRIC DETERMINATION OF THE CONTENT OF CHLOROPHYLLS, CAROTENOIDS AND XANTHOPHYLL IN THE FRESH AND DRY LEAVES OF SOME SEASONING AND AROMATIC PLANTS FROM THE WESTERN AREA OF ROMANIA." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.39.

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Aromatic plants have been one of the important concerns of man since the beginning of his existence. Seasoning plants, due to the presence in their composition of active principles with antibacterial and antifungal effect, allow a better preservation of food, a fact that over time has played an important role in preventing possible infections. Chlorophyll is the pigment that gives plants their green color and supports plants in absorbing energy and nutrients. Chlorophyll is found in most green plants and vegetables. Chlorophyll can also benefit the health of the human body as it is a natural s
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Reports on the topic "Nutrient preservation"

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Bartholomay, R. C., and L. M. Williams. Evaluation of preservation methods for selected nutrients in ground water at the Idaho National Engineering Laboratory, Idaho. Office of Scientific and Technical Information (OSTI), 1996. http://dx.doi.org/10.2172/423614.

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Rinehart, Aaron, M. Gregory, and Wendy Wright. Fixed-station water-quality monitoring at Timucuan Ecological and Historic Preserve: 2012 data summary. National Park Service, 2013. https://doi.org/10.36967/2195323.

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In 2003 the Northeast Florida Water Quality Preservation Group — a coalition composed of the Florida Department of Environmental Protection, Office of Coastal and Aquatic Managed Areas (CAMA), the National Park Service (NPS), and the Nature Conservancy — was formed by official Memorandum of Understanding to “collaborate to preserve, protect, and enhance water quality” of Timucuan Ecological and Historic Preserve (TIMU) in northern Florida. In 2006, the National Park Service Southeast Coast Network (SECN) in cooperation with the City of Jacksonville, Florida and CAMA established a jointly-opera
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3

Wright, Wendy, and Peter Mockus. Fixed-station water-quality monitoring at Timucuan Ecological and Historic Preserve: 2013–2014 data summary. National Park Service, 2015. https://doi.org/10.36967/2224464.

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Abstract:
In 2003, the Northeast Florida Water Quality Preservation Group—a coalition composed of the Florida Department of Environmental Protection (FDEP), Office of Coastal and Aquatic Managed Areas (CAMA), the National Park Service (NPS), and the Nature Conservancy—was formed by official Memorandum of Understanding to “collaborate to preserve, protect, and enhance water quality” of Timucuan Ecological and Historic Preserve (TIMU, Timucuan) in northern Florida. In 2006, the National Park Service Southeast Coast Network (SECN) in cooperation with the City of Jacksonville, Florida and CAMA established a
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4

Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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5

Wright, Wendy, M. Gregory, and Aaron Rinehart. Fixed-station water quality monitoring at Timucuan Ecological and Historic Preserve: 2011 data summary. National Park Service, 2012. https://doi.org/10.36967/2190462.

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Abstract:
In 2003 the Northeast Florida Water Quality Preservation Group — a coalition composed of the Florida Department of Environmental Protection, Office of Coastal and Aquatic Managed Areas (CAMA), the National Park Service (NPS), and the Nature Conservancy — was formed by official Memorandum of Understanding to “collaborate to preserve, protect, and enhance water quality” of Timucuan Ecological and Historical Preserve (TIMU) in northern Florida. In 2006, the National Park Service Southeast Coast Network (SECN) in cooperation with the City of Jacksonville, Florida and CAMA established a jointly-ope
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6

US Geological Survey nutrient preservation experiment : experimental design, statistical analysis, and interpretation of analytical results. US Geological Survey, 1999. http://dx.doi.org/10.3133/wri984118.

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7

Evaluation of preservation methods for selected nutrients in ground water at the Idaho National Engineering Laboratory, Idaho. US Geological Survey, 1996. http://dx.doi.org/10.3133/wri964260.

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