Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.

Low cost freshwater fish pickle using cheap citrus fruit (C. reticulata)

The juice extracted from a locally abundant cheap variety of citrus fruit namely, Citrus reticulata was utilized for pickling. The paper highlights the trials made to select the optimum concentrations of acetic acid and sodium chloride to be used along with the juice of C. reticulata so as to obtain the best, product. The product can be stored well at room temperature for six months.

Valoración económica productiva de tres sistemas de riego localizado en naranjo (Citrus sinensis L.)

p.33-39

Acción de las micorrizas vesiculares arbusculares en la nutrición y crecimiento del portainjerto cítrico Limonero Rugoso (Citrus jambhiri Lush)

p.293-298

Extraction and radioimmunoassay quantitation of neuropeptide Y (NPY) and vasoactive intestinal polypeptide (VIP) from human dental pulp tissue

The measurement of neuropeptides in complex biological tissue samples requires efficient and appropriate extraction methods so that immunoreactivity is retained for subsequent radioimmunoassay detection. Since neuropeptides differ in their molecular mass, charge and hydrophobicity, no single method will suffice for the optimal extraction of various neuropeptides. In this study, dental pulp tissue was obtained from 30 human non-carious teeth. Of the three different neuropeptide extraction methods employed, boiling in acetic acid in the presence of protease inhibitors yielded the highest levels of neuropeptide Y (NPY) and vasoactive intestinal polypeptide (VIP). High pressure liquid chromatography (HPLC) analysis of dental pulp tissue verified the authenticity of the neuropeptides extracted. © 2003 Elsevier Science Ltd. All rights reserved.