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  • 1
    Electronic Resource
    Electronic Resource
    Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions (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: The pinking defect in cooked, uncured meat has been a problem in the poultry industry for nearly 40 years. Through the years, analyses of data revealed various processing factors that seem to influence the specific biochemical conditions (pH, redox potential, denaturation, reacting ligands) of the meat that are related to the chemical state of the pigments in cooked meat, their structure, and reactivity. This review addresses endogenous conditions that affect the pigments’ reactivity, and research studies conducted on in situ conditions resulting in pinking in cooked meat. Future studies could be devised for understanding mechanisms leading to developing processes for reduction/elimination of the pink defect in cooked white poultry meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08235.x
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  • 2
    Electronic Resource
    Electronic Resource
    Functional, Nutritional, Mycological, and Akara-making Properties of Stored Cowpea Meal (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: : Cowpea meal was packaged in high-density polyethylene bags, stored at -18 °C, 21 °C/55% RH, 37 °C/55% RH, and evaluated at 0, 4, 8, 12, 18, and 24 mo for functional, nutritional, mycological, and akara-making properties. Moisture content of meal varied no more than 0.5% and there were no marked changes in yeast and mold populations. Meal stored at -18 and 21 °C retained color, foam capacity, and akara-making quality for 24 mo. Overall, storage of cowpea meal at 37 °C was detrimental to its foaming characteristics, a key measure of performance in akara-making. A decline in protein solubility was also observed in the 37 °C samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09532.x
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  • 3
    Electronic Resource
    Electronic Resource
    NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF VARIOUS CHOCOLATE-FLAVORED PEANUT–SOY BEVERAGE FORMULATIONS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mixture design and pilot-plant scale processing protocol were developed to obtain the best chocolate-flavored peanut–soy beverage formulation. Twenty-eight formulations were evaluated for nutritional (lysine content), physical (viscosity [η], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1–57.1) were close to the reference (51.0) and in the desirable range observed for other peanut-based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ♯8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (η = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (♯6 and ♯7) and a soy flour formulation (♯14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00015.x
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  • 4
    Electronic Resource
    Electronic Resource
    Detection of Color Changes in Green Vegetables (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 sensitivity of colorimetry and sensory evaluation for determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10°C for C and T, 4°C for B and S) and abuse (37°C for C and T, 21°C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05444.x
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  • 5
    Electronic Resource
    Electronic Resource
    Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds (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: One of the major constraints in utilization of cowpeas is from storage losses due to cowpea weevil infestation. Appropriate steaming of cowpeas has been known to prevent weevil infestation during storage. A finite element model was developed to describe simultaneous heat and mass transfer, which could be further used in examining physicochemical changes in seeds. Predicted temperature and moisture profiles in the seeds agreed well with experimental results. The average deviations of center and surface temperatures between predicted and observed values after 15 min of steaming were 0.91 °C (relative error, 1.0%) and 0.85 °C (relative error, 0.85%), respectively. The maximum error between observed and predicted moisture uptake was 8.60%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12317.x
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  • 6
    Electronic Resource
    Electronic Resource
    Active Treatment of Frying Oil for Enhanced Fry-life (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: Frying experiments were conducted simulating food service operation for 10 d, with and without active treatment of frying medium. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC). Daily treatment of frying oil with adsorbent was found to extend the frying life of oil by reducing the accumulation of FFA, TPC, and AOCS ‘R’ color value by 72%, 30%, and 52%, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10309.x
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  • 7
    Electronic Resource
    Electronic Resource
    Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : Methyl cellulose (MC) and hydroxypropylmethylcellulose (HPMC) edible film materials were applied to marinated whole chicken strips either prior to breading, after breading, or were incorporated in the breading. Subsequently, the influence of an edible film's location relative to the crust on fried food product quality and the quality of the frying oil were determined. Films applied to chicken strips prior to the breading had fried crusts with higher fat and lower moisture levels. Decreased degradation of frying oils was recorded when product coated with HPMC (food grade E4M) films had been fried compared to non-coated product. It is postulated that these edible films hindered the migration of moisture and acetic acid into the frying oil and this activity was responsible for reduced free fatty acid generation in those oils used to fry the coated products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09423.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Pre-decortication Drying Treatment on the Microstructure of Cowpea Products (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 pretreatment process developed to prepare cowpeas for mechanical decortication by dry abrasion involves wetting, equilibrating, and drying. Drying temperatures of 50°C, 70°C, 90°C, 110°C, and 130°C affected the microstructure of cowpea seeds, meal and akara (fried cowpea paste). Severe heat treatment damaged the middle lamella of cotyledon cells, changed the birefringence property of starch granules, reduced the amount of air incorporated in whipped paste and produced akara with a nonuniform, dense structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05227.x
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  • 9
    Electronic Resource
    Electronic Resource
    Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste) (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: : Matching of particle-size distribution and further blending of cowpea paste made from dry milled seeds were used as tools for producing akara of comparable quality to the traditional West African wet-milled product. All blended samples showed a reduction in viscosity after whipping ranging from 48.2% to 54.2%. HM-1.73 (Hammer mill with 1.73-mm screen) produced the least number (11) of akara balls per batch with highest per ball weight (20.93 g). Akara fat content varied from 14.7% to 33.1%. Akara made from HM-2.54 (hammer mill with 2.54-mm screen) contained 21.1% fat and was acceptable to consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13623.x
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  • 10
    Electronic Resource
    Electronic Resource
    Functionality of Palm Oil as a Stabilizer in Peanut Butter (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: : Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix-X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45 °C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil-stabilized peanut butters were not as good as the Fix-X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09643.x
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