Zobrazeno 1 - 10
of 15
pro vyhledávání: '"C T Bourland"'
Publikováno v:
The American Journal of Clinical Nutrition. 60:801S-805S
From the basic impact of nutrient intake on health maintenance to the psychosocial benefits of mealtime, the role of nutrition in space is evident. In this discussion, dietary intake data from three space programs, Apollo, Space Shuttle, and Skylab,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd44e473050780ba74bb9fe022e2dfc8
https://doi.org/10.1093/ajcn/60.5.801s
https://doi.org/10.1093/ajcn/60.5.801s
Autor:
C T, Bourland
Publikováno v:
Life supportbiosphere science : international journal of earth space. 5(1)
Food for space has evolved from cubes and tubes to normal Earth-like food consumed with common utensils. U.S. space food systems have traditionally been based upon the water supply. When on-board water was abundant (e.g., Apollo and Shuttle fuel cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::62efbe89d2f8edcc3168c3aba00f902a
https://pubmed.ncbi.nlm.nih.gov/11540467
https://pubmed.ncbi.nlm.nih.gov/11540467
Autor:
C T, Bourland
Publikováno v:
Life supportbiosphere science : international journal of earth space. 6(1)
Space food systems have evolved from tubes and cubes to Earth-like food being planned for the International Space Station. The weight, volume, and oxygen-enriched atmosphere constraints of earlier spacecraft severely limited the type of food that cou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1b504c6b507c354121d1dfbef36dfd04
https://pubmed.ncbi.nlm.nih.gov/11541546
https://pubmed.ncbi.nlm.nih.gov/11541546
Publikováno v:
Journal of Milk and Food Technology. 37:624-628
The Skylab Food System presented unique microbiological problems because food was warmed in null-gravity (diminished convection) and potentially diminished conduction due to poor surface contact), and because the heat source was limited to 69.4 C (to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0d3e2d8749c3af415b7cc95ad3ad67c
https://doi.org/10.4315/0022-2747-37.12.624
https://doi.org/10.4315/0022-2747-37.12.624
Publikováno v:
Journal of Food Protection. 44:313-319
A new space food system will be introduced on the fifth Shuttle mission. The change includes redesign of the package for rehydratable foods and a new galley. The package will be an injection molded base with a thermoformed flexible lid and a needle-s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15e76c2b194be1cea7e632bf4aa1db06
https://doi.org/10.4315/0362-028x-44.4.313
https://doi.org/10.4315/0362-028x-44.4.313
Publikováno v:
Journal of Milk and Food Technology. 34:478-481
The relative effectiveness of 8-hydroxyquinoline sulfate and alkyl dimethyl benzyl ammonium chloride (a quaternary ammonium compound) were compared for their ability to prevent growth of microorganisms in aerospace food waste. Alkyl dimethyl benzyl a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b29afafc08d5eee0980608b74d750921
https://doi.org/10.4315/0022-2747-34.10.478
https://doi.org/10.4315/0022-2747-34.10.478
Publikováno v:
Poultry Science. 51:1056-1058
Two unknown compounds were detected in the fatty acid analysis of the phospholipid fraction of chicken muscle, using gas-liquid chromatography. Comparison of the unknown compounds to standards on polar and non-polar gas-liquid chromatographic columns
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b3b1f49463f660ab03d74292f66fee2
https://doi.org/10.3382/ps.0511056
https://doi.org/10.3382/ps.0511056
Publikováno v:
Journal of the American Dietetic Association. 80(2)
The Space Shuttle's food system consists of food products preserved by dehydration, thermostabilization, irradiation, and moisture control. A preassembled standard menu is provided for each crew member. This is supplemented with a pantry food supply.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9e14852b26b7e373ecb16833d31dd0ca
https://pubmed.ncbi.nlm.nih.gov/7054254
https://pubmed.ncbi.nlm.nih.gov/7054254
The Skylab manned space flight program presented unique food microbiology problems. This challenge was successfully met by careful evaluation of the total Skylab food system by considering the nature of Skylab foods, their processing and handling, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a3235cff893b56296fdcec0afcaae1c
https://europepmc.org/articles/PMC380735/
https://europepmc.org/articles/PMC380735/
Publikováno v:
Physics Today; Mar2010, Vol. 63 Issue 3, p57-60, 4p