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  • 1
    Electronic Resource
    Electronic Resource
    A LABORATORY PROCEDURE FOR THE PRESSURE PROCESSING OF FLEXIBLE POUCHES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00541.x
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  • 2
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF GREEN-MATURE, DRY MATURE AND SPROUTED SOYBEANS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: 'Bragg’ soybeans harvested at the green-mature (GM) or dry-mature (DM) stage, 4-day sprouts (S) (both raw and heated), and cooked ‘Early Green’ GM soybeans were evaluated for protein quality, sulfur amino acids and trypsin inhibitor (TI) content. Adjusted PER values for raw GM, DM and S were 0.77, 0.75 and 0.64, and for heated diets 2.05, 2.11 and 2.02, respectively. Cooked ‘Early Green’ PER was 2.14; TI content was about l/3 as great in raw S, relative to raw GM and DM diets. There was no significant difference in total sulfur-containing amino acids among maturities nor in PER values between heated diets at the three maturities. Although soybean protein quantity increased slightly with maturation and sprouting, quality was relatively independent of maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01269.x
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  • 3
    Electronic Resource
    Electronic Resource
    CONSISTENCY OF AQUEOUS SOYBEAN-RICE MIXTURES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07223.x
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  • 4
    Electronic Resource
    Electronic Resource
    Breadfruit Chips: Preparation, Stability and Acceptability (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Mature breadfruit, sliced to 1.25 mm, fried in soy oil at 165°C and salted to 1.5% produced a stable, crisp chip with lipid stability comparable to potato chips. Partial air drying prior to frying reduced oil absorption from 42% to 26%. Sensory evaluations showed the product to be as acceptable as commercial plantain or potato chips. In view of the extreme perishability and high postharvest losses of breadfruit, chip production represents a useful value-adding preservation method meriting consideration in breadfruit producing regions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08652.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Pre-Soaking on Black Bean Cooking Kinetics (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: Soaking of black beans (Phaseolus vulgaris L.) and the subsequent effect on cooking kinetics was investigated. Unsoaked beans and beans soaked in water or a salt combination solution were water cooked at temperatures of 90–135°C. Bean softening did not follow first order kinetics. Using DT values (defined as cooking times necessary to reach an “eating-soft” texture: Instron puncture force of 150g), softening activation energies (Ea's) for unsoaked, water, and salt combination soaked were 19.1, 31.3, and 38.9 Kcal/mole, respectively. Z values were calculated as 17, 22 and 36C°, respectively. These relationships suggest ways of safely reducing cooking time and energy expenditures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04472.x
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  • 6
    Electronic Resource
    Electronic Resource
    FLEXIBLE POUCH PROCESS DEVELOPMENT AND EVALUATION OF PASTEURIZED-REFRIGERATED MANGO SLICES (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 continuous pasteurized-refrigerated process was developed for mango slices in aluminum laminate and transparent boil in bag pouches (17 × 15 × 2.5 cm) and compared to slices in 1/2 pint jars. The effect of pack composition, geometry, and process time at 98°C upon enzyme and microbial activity was determined. A 24-wk storage study monitored by periodic instrumental and sensory evaluations indicated better quality retention at 2 and 10°C than at 20°C. Product packed in aluminum laminate pouches or glass jars stored better than slices in transparent pouches. The retortable pouch served well even at abuse temperature, whereas the boil-in-bag has only short term (〈 5 months) refrigerated storage capability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07569.x
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  • 7
    Electronic Resource
    Electronic Resource
    ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Various concentrations of ascorbic acid were mixed with light color, dark color and mixed (ground fillet) mullet flesh and stored at 2°C. Ascorbic acid degradation in dark or mixed flesh followed fist order kinetics. Zero order kinetics for ascorbic acid degradation was demonstrated in light color flesh. In light color flesh, ascorbic acid acted as an antioxidant with initial concentrations of 50 ppm and 500 ppm or higher over an 11-day storage period but acted as a prooxidant at 100 ppm between 4 and 11 days storage. Ascorbic acid showed an antioxidant effect in dark color flesh with initial concentration at 1000 ppm or higher over 9 days storage, but acted as a prooxidant with initial concentration of 50, 100 and 500 ppm after 3, 3.5 and 9 days storage, respectively. The antioxidant to prooxidant shift was observed in the mixed flesh at an added ascorbic acid concentration of 2000 ppm stored for 5 days. A hypothesis to explain these observations is presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02329.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris) (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: Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating-soft” limit of texture acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04471.x
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  • 9
    Electronic Resource
    Electronic Resource
    SAFETY OF HOME CANNING PROCEDURES FOR LOW-ACID FOODS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Home canning process safety was evaluated based on heat penetration data obtained in standard pressure saucepans and cookers. Experiments included both recommended procedures and deviations in common practice using glass-packed green beans and creamed corn. Calculated (general method) F*** values identified some home canning hazards such as over-packing and high-reading gages. Appliance used and canning procedure can have a marked influence upon process lethality. Current USDA recommendations were found reliable and safe if directions were followed and equipment was in good working order. Some modifications of directions for pressure saucepans and cookers with weighted gages may be justified. Additional studies over the entire range of low-acid foods are needed to reevaluate home processing procedures. Although safety is the primary concern, nutrient retention, product quality and process efficiency are important considerations in the light of renewed national interest in home preservation. However, consumer confusion is a real hazard if existing procedures are changed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02324.x
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  • 10
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF SOY PROTEIN-LIPID FILMS (YUBA) AND DERIVED FRACTIONS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02221.x
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