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  • Articles  (37,387)
  • 1980-1984  (37,387)
  • Process Engineering, Biotechnology, Nutrition Technology  (37,387)
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  • Articles  (37,387)
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  • 1
    Electronic Resource
    Electronic Resource
    Changes in Sucrose, Fructose and Glucose Content of Frozen Strawberries with Thawing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Free sugar composition of strawberries during thawing and up to 5-hr after-thaw storage was studied. Sucrose content of drained fruits and juice decreased by 70% whereas fructose and glucose content increased during thawing at 4 °C. Total free sugar content remained constant. Sucrose degradation caused by invertase activity in the strawberry fruit rather than by sucrose synthase activity or acid hydrolysis was demonstrated. The sucrose inversion was more pronounced in drained fruits than in juice. Sucrose inversion also occurred when fruit was thawed by a current of air, microwave heating, or 35 °C water, but to a lesser extent. The 5-hr holding period after thawing resulted in comparable sugar composition with all thawing procedures. For best preservation of the free sugar composition a fast thawing method should be chosen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09168.x
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  • 2
    Electronic Resource
    Electronic Resource
    Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Heat treatment of kiwifruit juice caused formation of a heavy protein precipitate. Celite filtration removed the precipitate giving a clear, heat-stable juice which could be readily concentrated and reconstituted. Hollow fibre ultrafiltration was used to clarify and nonthermally sterilize kiwifruit juice. Virtually all the soluble proteolytic enzyme, actinidin, remained in the retentate although there was some loss of enzymatic activity. Some sedimentation was observed in both conventionally prepared and ultrafiltered juices prepared in the 1980 season, but not in 1981. A procyanidin: protein haze formed immediately in certain clarified kiwifruit juice: apple juice blends.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09170.x
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  • 3
    Electronic Resource
    Electronic Resource
    Computerized Image Analysis of Surface Browning of Pizza Shells (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy-fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy-fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09173.x
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  • 4
    Electronic Resource
    Electronic Resource
    Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Cooked rice and commercial glutinous rice cakes were frozen by a capsule-packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X-ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule-packed method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09177.x
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  • 5
    Electronic Resource
    Electronic Resource
    Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fiber-supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose-supplemented dough and bread resembled the straight-grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber-supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09180.x
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  • 6
    Electronic Resource
    Electronic Resource
    Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09185.x
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  • 7
    Electronic Resource
    Electronic Resource
    Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Sixteen “bite and two chew” sounds were evaluated for hedonic quality by 52 subjects using both a magnitude estimation and a category scaling technique. Each subject then evaluated, by the same two scaling methods, the eight sounds they liked most and the eight sounds they liked least. The amount of shift in the subjects' scores produced by the changed sample set was the same for both scaling techniques. Both scaling techniques were also very similar in their reproducibility and variability. The function relating the magnitude estimation data to the category scaling data was linear as contrasted to curvilinear functions shown in other studies. This linearity may be related to the bipolar nature of the magnitude estimation scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09187.x
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  • 8
    Electronic Resource
    Electronic Resource
    Preparation and Chemical Composition of Orange Oil Concentrates (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Flavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty-five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25-fold had an increase in color value of 20-fold, while the concentration of oxygenated flavor compounds increased about 10 times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09190.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Interaction of Zinc Ion with Phytic Acid (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 combination of zinc (II) with phytic acid has been investigated under a variety of reaction conditions. With the P:Zn ratios used, i.e. 1:1 or 6:1, in the preparations elemental analyses of the isolated products indicated P:Zn ratios of either 1, 1.2 or 1.5 dependent upon the initial P:Zn ratios and the various bases and salts used in the preparations. Of the total number of experiments carried out elemental analyses indicated that only about 25% of the isolated complexes had stoichiometric atomic ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09193.x
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  • 10
    Electronic Resource
    Electronic Resource
    Power and Cooking Time Relationships for Devitalization of Trichinae in Pork Roasts Cooked in Microwave Ovens (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Power and cooking time combinations necessary to devitalize trichinae in pork roasts were determined using three power levels in each of two microwave ovens. The combinations obtained for an oven listed as producing 700 watts were: 100% power, 19.8 min/kg; 70%, 24.2 min/kg; and 30%. 55.0 min/kg. Those for a listed 625 watt oven were: 100% power, 24.2 min/kg; 70%, 26.4 min/kg; and 30%, 55.0 min/kg. Inadequate doneness in many roasts cooked with the safe combinations would necessitate additional cooking time before procedures could be recommended. Post-cooking temperatures during a 20-min standing period may either increase or decrease with no predictability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13221.x
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