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  • Articles  (5)
  • Blackwell Publishing Ltd  (5)
  • Institute of Physics
  • 1985-1989  (5)
  • Process Engineering, Biotechnology, Nutrition Technology  (5)
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  • Articles  (5)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF FIELD AND WASHING TREATMENTS ON ETHYLENETHIOUREA LEVELS IN ETHYLENEBISDITHIOCARBAMATE-TREATED CANNED SPINACH (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of field application rates, number of applications, interval to harvest after field treatment with ethylenebisdithiocarbamate (EBDC) fungicide and the effect of washing on the levels of the residue ethylenethiourea (ETU) in canned spinach were studied. High rates of applied EBDC high number of field applications and applications closer to harvest time resulted in canned spinach with high levels of ETU. Washing with water before processing significantly reduced the levels of ETU in spinach from all the field treatments, but washing with a solution of sodium hypochlorite and a mild detergent reduced even further the levels of ETU.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00571.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF LEAF TYPE, LEAF INJURY, STORAGE TEMPERATURE AND WASHING SOLUTION ON ETHYLENETHIOUREA RESIDUES OF CARBAMATE-TREATED CANNED SPINACH. (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ethylenethiourea (ETU) residue originating from ethylenebisdithiocarbamate (EBDC) fungicides sprayed in the field was evaluated in canned spinach. The effect of leaf type, mechanical injury, holding temperature and washing solution on levels of ETU were studied. A smooth leaf cultivar had lower ETU residues than savoy and semisavoy. Leaf-injured spinach had higher ETU residues than the intact control. Spinach washed in water reduced the ETU level to less than 5 ppm, while addition of sodium hypochlorite (300 ppm) and a basic detergent (0.1%) further reduced ETU levels to less than 1 ppm. Increasing the washing time from 1 to 3 min did not significantly reduce the residual ETU levels. High holding temperatures (21°C) resulted in canned spinach with low but not significantly different levels of ETU as compared to low temperatures (2°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1988.tb00516.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Defatted Soybean and Soybean Isolate Fortification on the Nutritional, Physical, Chemical and Sensory Properties of Wheat Flour Tortillas (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Wheat flour fortified with 11.1% defatted soybean meal (SBM) or 5.6% soybean isolate (SBI) was processed into flour tortillas. Fortified tortillas contained 35% more protein and twice as much lysine as the 100% wheat flour tortilla. Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough. The SBM fortified tortilla had better texture (P 〈 0.05) than the 100% wheat flour tortilla and similar flavor and color (P 〉 0.05). Rats fed fortified tortillas gained three times as much weight and doubled the protein efficiency ratio (PER) when compared to rats fed wheat flour tortillas. The apparent biological and net protein utilization values of the fortified tortillas were similar (P 〉 0.05) and higher (P 〈 0.05) than the wheat flour tortilla. The SBI fortified tortilla had a higher apparent protein digestibility (P 〈 0.05) than the 100% wheat flour and SBM fortified tortillas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08957.x
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  • 4
    Electronic Resource
    Electronic Resource
    Carotenoid Content and Vitamin A Activity of Some Common Cultivars of Mexican Peppers (Caps&m annuum) as Determined by HPLC (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Alpha-, beta, and gamma-carotenes, β-cryptoxanthin and total vitamin A activity in five different immature cultivars of peppers (Cupsicum annuum), commonly consumed in the Northwest region of Mexico, were determinated by high performance liquid chromatography (HPLC). Among the cultivars studied, “Poblano” pepper had the highest provitamin A (111.4±28.2 μg Retinol Equivalents (RE)/100g) followed by “Serrano” (86.7 ±13.0), “Jalapeño” (67.0±8.7), “Verde” (30.2±3.0), and “Caribe” (2.2 ± 0.9). In general, these values were higher than the vitamin A of peppers reported by the Mexican food composition tables and lower than the data presented in the INCAP/ICNND food composition tables for USC in Latin America.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09295.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Thawing Rate on the Exudate Production of Frozen Beef (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 effect of thawing rate on the amount of exudate produced was analyzed. Increments of the thawing time (reduction of the thawing rate) led to a decrease of exudate production. The results obtained by measuring the exudate volume produced at different times after thawing and histological experiences suggested that exudate production was a consequence of the incomplete reabsorption of the extracellular water. A heat transfer model with simultaneous thawing was used for calculating the operating conditions leading to low exudate production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13775.x
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