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  • 1
    Electronic Resource
    Electronic Resource
    Control of Superficial Scald On ‘?Anjou’ Pears by Ethoxyquin: Oxidation of α-Farnesene and its Inhibition (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: α-Farnesene in the skin tissue of ‘?Anjou’ pears (Pyrus communis, L.) increased to a maximum after 3 months of storage in air at - 1°C and then declined. α-Farnesene was oxidized to conjugated trienes and its oxidation was inhibited by ethoxyquin. The split application by drenching fruit with 1,000 ppm ethoxyquin at harvest and then line-spraying 1,700 ppm after 1, 2 or 3 months of storage inhibited the oxidative activity of α-farnesene similar to the single application with 2,700 ppm ethoxyquin by drenching fruit at harvest. Incidence of superficial scald was highly correlated with the level of conjugated trienes. The control of scald by ethoxyquin was due to its antioxidant action and/or its inhibition of conjugated trienes biosynthesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06045.x
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  • 2
    Electronic Resource
    Electronic Resource
    Postharvest Use of Sucrose Polyesters for Extending the Shelf-life of Stored ‘Golden Delicious’ Apples (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 post-storage uses of a sucrose-fatty acid polyester (SPE) formulation, commercial fruit wax and a combination of both were investigated on ‘Golden Delicious’ apples after fruit were removed from both controlled atmosphere (CA) and refrigerated storage. Quality parameters measured included color (skin and internal), firmness, soluble solids and titratable acidity. Physiological parameters measured were carbon dioxide and ethylene concentrations both evolved and internal. Refrigerated stored apples, treated with SPE, displayed retarded color development, higher acid and greater firmness values compared to controls. CA stored, treated apples possessed similar attributes but no firmness retention. Ethylene evolution was reduced in SPE-coated apples. In comparison to control apples, an internal accumulation of carbon dioxide and a reduction in ethylene was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14063.x
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of Calcium Treatment on‘Golden Delicious’Apple Quality (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 use of a CaCl2 treatment in the storage of apples improved the keeping quality of fresh apples in prolonged cold storage and did not deter from the quality of the processed product. The fresh market apples in controlled atmosphere storage were firmer with more ascorbic acid than CaCl2 treated apples in standard cold storage. However, fresh market CaCl2 treated apples had less green color, were firmer, with a high titratable acidity and ascorbic acid content, than untreated apples in standard cold storage. The processed products made from CaCl2 treated apples had better color and firmness than those made with apples from standard cold storage and better consistency and less weep than those made with apples from controlled atmosphere storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10752.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF CUT AND FIELD-HOLDING CONDITIONS OF ACTIVITY OF PHENYLALANINE AMMONIA-LYASE AND TEXTURE IN FRESH ASPARAGUS SPEARS (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: Asparagus spears were cut to lengths of 14 cm (all green) and 17.8 cm (including butt) and held either in the shade or exposed to sun in the field for 0, 9, and 24 hr and analyzed for phenylalanine ammonia-lyase (PAL) activity and shear-press firmness. Both shear-press value and PAL activity increased on a fresh-weight basis during post-harvest holding regardless of cut or holding condition. However, markedly higher shear values and PAL activities were found in both spears cut “all green” and those held in the sun.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04088.x
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  • 5
    Electronic Resource
    Electronic Resource
    GRILLED FREEZE-DRIED STEAKS. (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.tb12541.x
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  • 6
    Electronic Resource
    Electronic Resource
    Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching (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: High temperature short time (HTST) steam blanched dry beans had greater drained weights and shear values than water blanched dry beans. Moisture content of dry beans was greater after water blanching. Subjective grade was closely related to drained weights and shear values, and HTST steam blanched dry beans had better subjective grades than water blanched dry beans. Water blanched dry beans were lighter in color than HTST steam blanched dry beans. As length of HTST steam blanch was increased, Agtron color of the beans darkened. High quality canned dry beans can be produced with HTST steam blanching with energy and time savings, but differences between water and HTST steam blanching and canning quality is highly dependent on cultivar and length of HTST steam blanch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14978.x
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  • 7
    Electronic Resource
    Electronic Resource
    Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins (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: Apple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12434.x
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  • 8
    Electronic Resource
    Electronic Resource
    INFLUENCE OF GROWTH REGULATORS ON THE QUALITY OF FRESH AND PROCESSED ‘BING’ CHERRIES (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: Gibberellic acid increased ascorbic acid content of fresh cherries and increased size and weight of both fresh and processed cherries. Daminozide and ethephon reduced size and weight of fresh and processed cherries. Daminozide significantly increased drained weight losses in the canned product. Reflectance red, anthocyanins and absorbance of the processed syrup were increased by daminozide. Gibberellic acid and ethephon tended to reduce or delay red color development. High correlations were obtained among red reflectance (fresh and canned cherries), anthocyanin content (fresh and canned), and absorbance of the syrup. Therefore, color of the processed product could be predicted from the red reflectance or anthocyanin content of the fresh cherries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07391.x
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  • 9
    Electronic Resource
    Electronic Resource
    BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY (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.tb02268.x
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  • 10
    Electronic Resource
    Electronic Resource
    Frozen Vegetable Quality as Influenced by High Temperature Short Time (HTST) Steam Blanching (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Quality differences in processed vegetables can be controlled with high pressure steam blanching (HTST). In addition, HTST blanching required significantly less energy to blanch vegetables than water blanching. HTST-blanched vegetables displayed quality parameters distinctly different than water-blanched vegetables. Differences in quality parameters were highly dependent upon the vegetable being blanched and the pressure and time of the HTST blanch. The quality of vegetables were similar between water and HTST blanching treatments, but by controlling the pressure and time of the HTST blanch, quality characteristics could be changed to meet individual requirements. High quality frozen vegetables can be produced with HTST steam blanching but quality is dependent upon the particular vegetable and pressure and time of the HTST steam blanch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13131.x
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