ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    DIFFERENTIATION OF PERFECTION, ALSWEET AND ALASKA VARIETIES BY TOTAL STARCH AND AMYLOSE CONTENT (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The USDA grading system assigns different quality attributes according to two types of peas, wrinkled and smooth skinned. Since crosses between these types exist which exhibit characteristics of both types, a method of identification between types is needed to apply the correct grading standards. Perfection, Alsweet and Alaska varieties were evaluated for percent starch and amylose content in starch within sieve size classification or tenderometer value grouping. Perfection peas are easily differentiated from Alsweet and Alaska peas of similar sieve size or tenderometer values by their high amylose content. Alsweet has the lowest percent amylose in starch; however, there exists an overlap in content between Alaska and Alsweet varieties making differentiation uncertain. Results indicated that differentiation was possible between Alaska and Alsweet within sieve size or tenderometer values on the basis of total starch content. The Alaska variety has a higher total starch content compared to the Alsweet variety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02909.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    EXTENSION OF POST-HARVEST STORAGE LIFE OF SLICED CELERY (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Precooled, ascorbic acid treatcd, and control fresh sliced celery samples of varying maturities were evaluated for physical and sensory quality attributes after 6 days post-harvest refrigerated storage and subsequent canning. Sensory evaluations indicated that early harvested celery was of lower quality than optimum or late harvested celery. Shear-press firmness measurements were similar for celery samples of different maturities. Pre-storage cooling of sliced celery, either by vacuum or hydrocooling, improved celery quality. Ascorbic acid additions decreased the rate of browning development on cut surfaces, and was effective in extending the refrigerated shelf life of celery when combined with vacuum or hydrocooling. Drained weight and firmness of canned celery from all treatments increased with post-harvest refrigerated storage time prior to canning.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17955.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...