The combination of DWI and DCE-MRI has the potential to increase the specificity of breast MRI.

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Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L-cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf-life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.

The effects of dense phase CO 2 processing parameters, including temperature (25 and 35 • C), CO 2 concentration (0, 85 and 170 g kg −1 ) and pressure (6.9, 27.6 and 48.3 MPa), on yeast survival and sensory properties of grape juice were investigated. The dense phase CO 2 process resulted in more than a 6 log reduction in yeast population. As the CO 2 to juice concentration, temperature and pressure increased, the inactivation rate increased. CO 2 in the supercritical state was more effective in inactivating yeast than in the subcritical state. The process did not cause detectable flavor degradation. Dense phase CO 2 processing can be an effective non-thermal alternative process for pasteurization of grape juice.

No abstract