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  • Articles  (240)
  • 2015-2019  (105)
  • 2005-2009  (80)
  • 2000-2004  (55)
  • Process Engineering, Biotechnology, Nutrition Technology  (226)
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  • Articles  (240)
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  • 1
    Electronic Resource
    Electronic Resource
    RICE EXTERNAL PREFERENCE MAPPING FOR ASIAN CONSUMERS LIVING IN THE UNITED STATES (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty-one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00291.x
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  • 2
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Beef/turkey blended patties, containing 107 to 108 cfu/g of Salmonella Senftenberg or Listeria innocua, were battered and breaded. The effect of frying (177 °C) and air convection cooking (288 °C) on thermal inactivation of S. Senftenberg and L. innocua was evaluated. A model was obtained to correlate product internal temperature with frying and oven cooking time. Cooking method significantly affected thermal history and subsequently the thermal inactivation of S. Senftenberg and L. innocua. The effect of frying time interacted with oven cooking time. Increasing frying time reduced the oven cooking time. Mathematical models were developed to correlate the survival rate of S. Senftenberg or L. innocua with frying and oven cooking time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08740.x
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  • 3
    Electronic Resource
    Electronic Resource
    Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S. (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Farm-raised channel catfish (Ictalurus punctatus), rainbow trout (Oncorhynchus mykiss), and red swamp crayfish (Procambarus clarkii) were collected from production and processing sites across the southern U.S. and analyzed for barium, cadmium, copper, chromium, silver, lead, arsenic, selenium, and mercury. Average metal residues were much lower than recommended safety limits. Residues of barium, copper, and mercury were slightly higher in crayfish than catfish or trout. Selenium was higher in crayfish and trout than catfish, and lead was higher in catfish and trout than crayfish. Residues of mercury in all samples were much lower than the FDA's Action Limit (1 ppm) for mercury in the edible tissue of fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11330.x
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  • 4
    Electronic Resource
    Electronic Resource
    Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this study was to determine the effects of pre-rigor treatment of lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations of 0.1% and 0.3% were prepared in 0.9% saline solution and injected into lobster before processing. Controls were injected with 0.9% saline solution. Lobsters were then steam-cooked, cryogenically frozen, and stored at −15 °C. Chemical and textural analyses were conducted on reheated samples at storage months 0, 2, 4, and 6, and sensory analyses were conducted at months 2 and 6. Cook loss results showed the 0.3% STP-treated lobsters had a 5% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) lower cook loss than the 0.1% STP and control samples. Yield results revealed that STP-treated tails had a 0.7% to 0.8% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) higher meat yield than control samples. Total moisture results showed that STP-treated lobster tail and claw meat had higher total moisture levels compared with control samples at month 6. Sensory results revealed that panelists rated both 0.1% and 0.3% STP-treated lobster tails significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.01) higher for flavor and texture, and significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.001) higher for overall acceptability than control samples at month 6. The results indicated that STP added at low concentrations may extend the shelf life of whole cooked cryogenically frozen lobster, decrease lipid oxidation over frozen storage time, maintain texture, color, and flavor attributes, increase yield, and decrease drip loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08299.x
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  • 5
    Electronic Resource
    Electronic Resource
    Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : As an alternative to standard metal cans, 2 large-scale, reusable containers were constructed with volumetric capacities 3.6 to 3.8 times greater and process times 1.36 to 2.05 times longer than a nr 10 can. Effects of increased process time on product quality were measured by conducting objective color and texture evaluations on green beans and pinto beans canned in both containers. Green beans and pinto beans had comparable texture profiles to beans processed conventionally in nr 10 cans. The color of green beans also was comparable; the color of pinto beans was darker, possibly due to contact with the metal container. Color and texture differences were minimal between inner and outer product layers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07026.x
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  • 6
    Electronic Resource
    Electronic Resource
    Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: As an alternative to standard metal cans, 2 large, reusable containers with volumetric capacities 3.6 to 3.8 times larger than a standard #10 can were constructed of nickel-plated steel. Process times and cold point determinations were previously determined using mathematical approximations of heat-penetration data. It was necessary to verify the adequacy of these process times using inoculated containers. Because it was impractical to use traditional inoculated can procedures, a modification was developed using spores of Clostridium sporogenes PA3679 immobilized in alginate beads contained in brass tubes. Adequacy of the calculated thermal processes was demonstrated; no viable anaerobic spores survived in the inoculated packs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08275.x
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  • 7
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : This study study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), commercial grape seed (GS) extracts alone /in combination to evaluate their effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Descriptive results showed that irradiation did not affect the sensory flavor attributes (P 〉 0.05) except that of brothy flavor, and irradiation increased texture attributes of hardness, cohesiveness, and hardness and cohesive-ness of mass. Consumer results showed that GT and water control gave the best color (P 〈0.05) followed by the combination of GS and GT extracts and GS extract, and the panel indicated that irradiation decreased the tenderness of the samples. Instrumental measurements showed that irradiation increased maximum shear force, shear work, hardness, and chewiness (P 〈0.05) of cooked meats, and addition of GT extract improved the color compared with the GS extract and the combination of raw and cooked meats (P 〈0.05). Extracts infused into chicken breasts increased lightness and decreased redness and hardness of the meat texture (P 〈0.05). Infusion of chicken breasts with GT extracts at 3000 ppm is effective to prevent and minimize major sensory changes of the meat during irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07162.x
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  • 8
    Electronic Resource
    Electronic Resource
    A Rapid Hexane-free Method for Analyzing Lycopene Content in Watermelon (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Lycopene is a red carotenoid with antioxidant properties and potential health benefits. Current methods to assay lycopene content are time-consuming and require organic solvents. This report discusses a rapid and reliable light-absorption method to assay watermelon lycopene content that uses no organic solvents. Light absorption of 152 watermelon flesh purees was measured with a xenon flash colorimeter/spectrophotometer that can measure actual light absorption from opaque samples; results were compared with a hexane extraction method. The puree absorbance method gave a precise linear relationship (R2= 0.98) to lycopene content and was independent of lycopene concentrations or watermelon variety within the lycopene concentration measured (24 mg/g to 88 mg/g fresh weight).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14160.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Salmonella spp. or Listeria innocua containing chicken patties were processed via a pilot-scale air-convection oven to a final temperature of 55 to 80 °C. Thermal processing was conducted at an air temperature of 149 °C, an air velocity of 7.1 to 12.7 m3/min, and a wet bulb temperature of 39 to 98 °C. The cooking time was correlated with cooking conditions using a standardized least square regression model. The models were developed to correlate cooking time and the thermal inactivation of Salmonella or Listeria with cooking conditions. The thermal lethality of Salmonella and Listeria increased with increasing product temperature and wet bulb temperature. This study bridged the gap between laboratory studies and commercial applications and will help commercial processors to evaluate and validate their thermal processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04630.x
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  • 10
    Electronic Resource
    Electronic Resource
    Foaming and Interfacial Properties of Polymerized Whey Protein Isolate (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Yield stresses (τ) of whipped foams prepared from various ratios of native whey protein isolate (WPI) and polymerized whey protein isolate (pWPI) were characterized by means of vane rheometry Yield stress displayed a parabolic response to increasing concentrations of pWPI, peaking at 50%. Foam air phase volume steadily decreased with increasing pWPI content, whereas equilibrium surface tension steadily increased. Dynamic surface tension measurements revealed that native WPI adsorbed much more rapidly than pWPI, presumably because of the latter's larger size. Interfacial dilatational elasticity (E') displayed a parabolic trend with increasing pWPI content, peaking at 50%. This suggested that pWPI coadsorbs with native WPI, bolstering E' of native WPI interfaces. However, too much pWPI caused a weakening of the network. A positive, curvilinear relationship between E' and τ was observed, consistent with a previous observation for WPI foams formed at various pH levels and salt concentrations, further suggesting a general link between these parameters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10706.x
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