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  • 1
    Electronic Resource
    Electronic Resource
    ACTIVITY AND STABILITY OF α- AND β-AMYLASE AT TEMPERATURES FROM .4° TO -23°C (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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- and β-Amylase activity were determined at 4°, -13°, -18° and -23°C in model systems and in a sweet potato puree system for different periods of time. In the model systems, commercially purified swine pancreatic ol-amylase and sweet potatoβ-amylase at 0, 0.5, 1.0 and 1.5 μg/0.5 ml concentrations were used to react with 0.5 ml of a 2% soluble potato starch substrate for 112 days. In the sweet potato puree system, samples prepared from cured and noncured roots were frozen and stored for 56 days. As an index of amylase activity, accumulated maltose was determined after different periods of storage. Also, the stability of the enzymes as affected by low temperatures was determined in the sweet potato puree. In the model systems, α- and β-amylase showed constant activity at 4°, -13°, -18° and -23°C for different periods of storage, up to 113 days. Amylase activity did increase with enzyme concentration. Both enzymes were active at -23°C. In the noncured sweet potato puree system, (α- and β-amylase were active at 4°C for up to 28 days, but were essentially inactive at -13°, -18° and -23°C. In the cured sweet potato puree system, α- and β-amylase were stable for up to 28 days at 4°C. Enzyme stability in samples from noncured roots was not affected for up to 14 days of storage at 4°C, but decreased considerably thereafter. α- and β-Amylase stability in all sweet potato puree samples stored for 56 days at -13°, -18° and -23°C was not affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01120.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHANGES IN SOME MONOCARBONYL CLASSES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Dehydrated sweet potato flakes were prepared in a pilot plant by (1) peeling and comminuting fresh sweet potatoes; (2) heating sweet potato puree to 755°C and holding at that temperature to allow naturally present amylases to convert a certain proportion of the starch into sugars; (3) heating puree to 105°C to inactivate enzymes; (4) atmospheric drum drying and flaking; and (5) packing flakes in cans under N2 atmosphere Total monocarbonyls in fresh sweet potatoes generally increased with time of storage of the roots During processing of freshly dug sweet potatoes into dehydrated flakes, monocarbonyls increased as processing progressed. During processing of “cured,” and of up to 4-months' stored sweet potatoes the content of monocarbonyls peaked during conversion of starch to sugars, and decreased after heating to 105°C prior to drum drying. Levels of saturated aide hydes and of methyl ketones were also highest during amylolysis. During storage of the packaged flakes at 27°C for 128 days, total monocarbonyl content remained rather constant, while saturated aldehydes increased and methyl ketones decreased. At 45°C storage temperature, total monocarbonyls and saturated aldehydes showed a marked increase, while ketones decreased. There was a slight net increase in CO2 and O2 and a slight decrease in N2 in the gas present in cans of flakes stored for 1 yr at 24°C. After 12 months storage, 0.026% CO was found in the dehydrated sweet potato flake product monocarbonyls, particularly aldehydes, are probably a factor in off-flavor development during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00662.x
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  • 3
    Electronic Resource
    Electronic Resource
    ESSENTIAL MINERAL ELEMENTS IN PEANUTS AND PEANUT BUTTER (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Thirteen of the elements considered essential in human nutrition were determined in raw peanuts and peanut butter by atomic absorption spectrophotometry. Raw peanuts and peanut butter samples obtained from a commercial plant were prepared either by dry ashing or wet digestion. Statistical analysis of the data showed a difference at the 1% level of significance for the content of all the elements that were determined in raw peanuts and peanut butter, with the exception of calcium and potassium which showed a difference at the 5% level. The results obtained indicate that both raw peanuts and peanut butter are fairly good sources of four essential elements for which Recommended Dietary Allowances have been established. Seven other essential elements were found present in nutritionally significant quantities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01158.x
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  • 4
    Electronic Resource
    Electronic Resource
    ESSENTIAL ELEMENTS IN FRESH AND IN CANNED ONIONS (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: The content of 15 essential elements was determined in fresh and canned onions by atomic absorption spectrophotometry. The elemental content of fresh onions was compared with that of canned onions. All data were analyzed statistically. There were significantly higher amounts of chloride, cobalt, copper, iron, nickel, sodium, and tin in all the canned onions than in the fresh onions; higher amounts of magnesium, phosphorus and potassium in the fresh onions than in the canned onions, and no significant differences in manganese and zinc between the fresh and the canned samples. The addition of calcium chloride to seven canned samples produced a significantly higher content of calcium in the processed samples while there was no significant difference in the calcium content of fresh and processed onions in the nine samples that did not have calcium chloride added during processing. Fresh and canned onions supply small percentages of the essential elements included in the research for which RDA's have been established or estimated. Element retention in the canned onions was at least 65% and in several instances over 100%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08528.x
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  • 5
    Electronic Resource
    Electronic Resource
    ESSENTIAL ELEMENTS IN FRESH AND IN FROZEN SPINACH AND COLLARDS (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: The content of 14 essential elements was determined in raw and frozen spinach, and in raw and frozen collards. Atomic absorption spectroscopy (AAS) was used for all the elements except Cl. The effect of commercial freezing on the contents of these mineral elements was also studied. All the elements tested were detected in raw and frozen samples of both vegetables, with the exception of chromium, cobalt and molybdenum which were at levels below the sensitivity limits of the AAS instrument. Statistical analysis of the data showed that commercial freezing caused significant losses of eight elements in spinach and of ten elements in collards at either the 1% or the 5% level of significance. The retention of chloride, copper, magnesium, manganese, nickel, phosphorus and zinc in frozen spinach and frozen collards ranged from 82–97%. The retention of iron, potassium and sodium in frözen spinach was 73%, 74% and 71% respectively. In frozen collards, the retention was 74%, 86% and 73% respectively. Calcium content was higher in the frozen than in the raw samples of both vegetables. The increase was probably caused by absorption of calcium by the raw vegetables from the blanching and cooling waters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02450.x
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  • 6
    Electronic Resource
    Electronic Resource
    A Computerized Procedure for Estimating Chemical Changes in Thermal Process Systems (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: Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a nonflow vat process system. A computerized procedure was developed to estimate the rates (R) and accumulated values (Fc) of chemical changes in the various stages of the UHT and vat thermal processes. The procedure could also be used to determine the conditions necessary to optimize quality and/or nutrient retention. Data were based on 300°F and 3.3 set holding time in the continuous process and 180°F for 30 min holding time in the vat system, Approximately 10% of the overall chemical changes occurred during the heating period for both processes, 88% and 87% during the holding periods, and 2% and 6% during the cooling respectively for the UHT and vat processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04541.x
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  • 7
    Electronic Resource
    Electronic Resource
    Essential Elements in Raw, Boiled, Steamed and Pasteurized Crabmeat (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: The objectives were (1) to determine and compare the content of 16 essential elements in fresh, boiled, steamed, and pasteurized crabmeat, and (2) to determine the effect of boiling, steaming, and pasteurizing on the retention of those elements. Atomic absorption spectrophotometry was used. The element content of each crabmeat product was compared statistically. Percentages of RDA's for the elements determined show that raw, boiled, steamed, and pasteurized crabmeat are excellent sources of Cu, P, Na, and Zn, and good sources of Ca, Fe, Mg, and K. Retention of elements in the processed samples ranged from 69–201%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03007.x
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  • 8
    Electronic Resource
    Electronic Resource
    Essential Elements in Fresh and Canned Tomatoes (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: The content of 16 essential elements was determined in fresh and canned tomatoes by atomic absorption spectrophotometry. The elemental content of fresh tomatoes was compared with that of canned tomatoes. All data were analyzed statistically. There were significantly higher amounts of calcium, chloride, cobalt, copper, nickel, sodium, tin, and zinc in canned tomatoes than in fresh tomatoes. There were significantly lower amounts of magnesium, manganese, phosphorus, potassium, and silicon in canned tomatoes than in fresh tomatoes. No significant difference in iron was found between fresh and canned samples. Percentages of the established and estimated RDA's show that fresh and canned tomatoes are relatively good sources of potassium and relatively fair sources of iron. Canned tomatoes are a relatively good source of sodium. Element retention in the canned tomatoes was 77–7,651%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04878.x
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  • 9
    Electronic Resource
    Electronic Resource
    Essential Elements, Cadmium and Lead in Fresh and Canned Corn (Zea mays L.) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 content of 16 essential elements and cadmium and lead was determined in fresh and canned corn (Zea mays L.) by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Element retention, excluding chloride and sodium, ranged from 43% to 98%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10588.x
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  • 10
    Electronic Resource
    Electronic Resource
    Essential Elements and Cadmium and Lead in Fresh, Canned, and Frozen Green Beans (Phaseolus vulgaris L.) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Sixteen essential elements, cadmium and lead were determined in fresh, canned, and frozen green beans (Phaseolus vulgaris L.). Samples were taken during processing to determine where changes in element content occurred. Canned green beans contained lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, but had higher amounts of chloride, nickel, and sodium than fresh beans. No change in silicon was observed. Iron, phosphorus and potassium were lower in frozen than in fresh green beans, but calcium, sodium and zinc were higher. There was no change in chloride, copper, magnesium, manganese and silicon due to freezing. Element retention ranged from 51 - 100% for canned and from 73 - 171% for frozen green beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13033.x
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