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  • Articles  (2)
  • Blackwell Publishing Ltd  (2)
  • 1975-1979  (2)
  • 1965-1969
  • 1960-1964
  • Process Engineering, Biotechnology, Nutrition Technology  (2)
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  • Articles  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    LOSS OF GREEN COLOR OF REFRIGERATED AND NONREFRIGERATED SOUTHERN PEAS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Southern pea quality is judged commercially according to USDA grading standards. The presence of green color determines USDA grades of Southern peas. Since USDA testing procedures are subjective in nature and the objective of this investigation was to provide commercial Southern pea processors a practical means of preserving pea color, it was determined that measurements should be made subjectively to give validity to the results. This study shows that Grade A peas can be maintained by hydrocooling and holding them under refrigeration subsequent to the harvesting and shelling operations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08544.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: High performance liquid chromatography (HPLC) has been applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose and lactose) present in a broad variety of food items, both fresh and processed. Following one of two simple extraction procedures, HPLC analysis is complete in 15 min. Recovery studies indicate good recovery from a variety of food matrices (94–104%). Relative standard deviations indicate excellent precision. The method permits an update of current carbohydrate literature both qualitatively and quantitatively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08529.x
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    Paper (German National Licenses)
    Fulltext
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