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  • 1980-1984  (9)
Collection
Publisher
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Quality Attributes of Fermented and Acidified Green Beans (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A study was conducted with two styles and four blanch methods on green beans which were acidified with one of four organic acids or fermented. The beans were compared with conventional canned beans for selected quality attributes. Analyses showed that acidified and fermented beans were acceptable in color, firmness and flavor regardless of style, blanch or storage. The acidified and fermented beans were much firmer with less sloughing than conventional canned beans. Minor differences were noted in nutritive value of the beans. Panel ratings for flavor of acidified beans were not significantly different from the conventional canned beans except in fermented beans. Flavor differences in fermented beans were probably caused by flavor volatiles produced by the bacteria. Acidified and fermented beans should be suitable for many types of dishes prepared with green beans such as casseroles, salads, etc. as well as for salad bars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12764.x
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  • 2
    Electronic Resource
    Electronic Resource
    Stability of Color in‘Concord’Grape Juice and Expression of Color (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 experiment was designed to determine the influence of chemical additives, ascorbic acid and storage time on‘Concord’grape juice color. Adding low concentrations of CaSO4 and SnCl2 increased retention of color as measured by Color Difference Meter (CDM) L, a and b values and by color expression a/L, aL and ab/L. Rapid color changes occurred during storage after 3 months except in juice with added CaSO4 and SnCl2. Ascorbic acid fortification accelerated color loss in some of the treatments. The highest correlations between sensory quality and instrumental color were those between sensory ratings for browning, flavor and hue and CDM L values, anthocyanins and absorbancíes at 535/430 nm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10758.x
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of Processing Methodology on Quality of Cucumber Pickles (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A study was conducted on the influence of fruit size, blanch temperature, treatment with calcium, and type of acid in cover brine on quality attributes and carbohydrates in nonfermented and fermented cucumber pickles. Firmness was improved by blanching, especially in CaCl2 solution in both fermented and fresh-pack pickles. Fermentation and acetic acid brine treatments produced the firmest pickles. Size of fruit and length of storage affected quality attributes. The carbohydrate fractions, water-soluble pectin and sodium hexametaphosphate-soluble (SPS) pectin, were correlated with shearpress and sensory firmness. It was concluded that method of processing had a significant effect on quality of pickles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12752.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Soaking Treatments and Cooking Upon Selected B-Vitamins and the Quality of Blackeyed Peas (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Commercially harvested blackeyed peas (cultivar Crimson) were divided into lots soaked 3 hr in 3 buffers (citrate, phosphate, bicarbonate) at 4 pH's (4.5, 5.5, 7.0, 8.5) with and without added ethylenediaminetetracetate (EDTA). Soaked peas were cooked by boiling and steaming. Vitamins, including pantothenic acid, niacin, and folacin, were more consistently stable to bicarbonate buffer, and were not affected by EDTA. None of the buffers showed a consistently negative effect on all vitamins lost. Soaking in phosphate and citrate buffers, especially at pH 4.5, decreased discoloration. Steam cooking retained more B-vitamins in peas, while boiling resulted in more tender peas. Soaking peas in buffers prior to pre-cooking reduced the time required for cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15378.x
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  • 5
    Electronic Resource
    Electronic Resource
    KALE GREENS QUALITY, VITAMIN RETENTION AND NITRATE CONTENT AS AFFECTED BY PREPARATION, PROCESSING, AND STORAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 influence of blanching method, detergent, wash water volumes, hydrocooling and storage of the canned product on quality and retention of nutrients and nitrates in kale greens was evaluated. The greens blanched in steam retained more ascorbic acid, riboflavin and nitrates, and darker liquor in the canned product. Dipping the raw product in detergent before washing resulted in lower nitrates and higher riboflavin. Low volume sprays resulted in less physical breakage and better retention of carotene, nitrates, color, and texture. Hydrocooling after blanching leached out more ascorbic acid, riboflavin, nitrates, and color. The changes in quality and nutrients during processing and storage were affected by processing variables and significant interactions between variables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04130.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF CULTIVAR, SIZE, STORAGE, AND COOKING METHOD ON CARBOHYDRATES AND SOME NUTRIENTS OF SWEET POTATOES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: A study was conducted to determine the effects of cultivar, root size, cooking method and storage on carbohydrates and quality attributes of sweet potatoes. Roots were analyzed after curing and after 7 months storage for sugars, starch, pectins, hemicellulose, cellulose, ascorbic acid, and carotenoids. Sensory evaluations were also conducted. ‘Centennial’ and ‘Jasper’ contained the highest percentages of total sugars, starch, water-soluble pectin, hemicellulose and carotenoids, while ‘Georgia Jet’ was lowest in all carbohydrates except reducing sugars and water-soluble pectin. Baked and microwave cooked roots were highest in most of the carbohydrates; however, canned roots were higher in starch because of the rapid inactivation of amylase during cooking. Boiled roots were lower in carotenoids while canned roots were lowest in ascorbic acid. There was a decrease in reducing sugars, starch, pectins, hemicellulose, and cellulose during 7 months storage. Sensory ratings for color intensity and attractiveness corresponded to carotenoid content, CDM ‘L’ value, and hue angle (orangeness). Roots of different cultivars, size and storage period responded differently to cooking methods, thus producing significant interactions. Baking produced the highest quality cooked product as compared to other cooking methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04131.x
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  • 7
    Electronic Resource
    Electronic Resource
    Changes in Muscadine Grape Juice Quality During Cold Stabilization and Storage of Bottled Juice (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: Muscadine grapes (Vitis rotundifolia, Michx.) of two cultivars (Noble and Carlos) were washed and extracted. The resulting juice was cold stabilized for 0, 7 and 60 days at 2°C, then treated, bottled, pasteurized and stored at 2°C and 24°C for 0, 4, 8, and 12 months. Carlos juice was lower in phenols and pH and higher in acidity than Noble. The high total anthocyanins and phenols in the Noble juice caused a significant loss in pigment during cold stabilization. Dilution of juice with 40% water and adjustment of the sugars was beneficial to flavor and color of Carlos, yet 40% dilution was too high for Noble juice. Treatment of either juice with CaCO3 increased pH and decreased acidity. During 12 months storage, the Carlos juice became darker due to browning, while the Noble juice became lighter by losing pigment, especially at 24°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13717.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Combining Mechanically Harvested Green and Ripe Puree and Sliced Fruit, Processing Methodology and Frozen Storage on Quality of Strawberries (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: Small green and ripe mechanically harvested strawberries were processed into puree and combined with 60 and 80% sliced ripe fruit to determine the effects of holding after harvest, percent green fruit in puree, processing procedure and storage on quality of frozen sliced strawberries. Green and ripe fruit puree added to the sliced strawberries resulted in higher viscosity and lower ascorbic acid, total anthocyanins and red color as compared to packs with 100% sliced ripe fruit. The mixtures of sliced ripe fruit and up to 40% puree were rated acceptable by a sensory panel. Heating the puree may be beneficial to color during long-term storage. Holding of fresh strawberries for 24 hr at 24°C after cleaning decreased the ascorbic acid, viscosity of syrup and color of the frozen pack. Storage of the frozen product decreased ascorbic acid and color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05043.x
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  • 9
    Electronic Resource
    Electronic Resource
    INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: A study was conducted on three bean types (Pinto, Red Kidney, and Navy), three soaking times, eleven soaking solutions, three soaking temperatures and three storage times of canned beans to determine their influence on quality attributes. Navy beans were higher in % splits than Pinto and Red Kidney. Beans soaked in solutions at 25°C rated higher in quality than those soaked at 15°C and 35°C. Shearpress values were lower in beans soaked at 35° C. Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans. Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased. There was an increase in splits, lightness (L), and redness in Pinto and Red Kidney after 18 months storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07458.x
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