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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF CHEMICAL AND PHYSICAL TREATMENTS ON RANCIDITY DEVELOPMENT OF FROZEN MULLET (Mugil cephalus) FILLETS (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: Approximately 30 million pounds of mullet are harvested annually in Florida. However, mullet has only limited economic value compared to other commercially valuable fish species which in part is due to the poor stability of the flesh during storage. The instability of mullet flesh during storage has been attributed mainly to the development of oxidative rancidity. The purpose of this study was to retard rancidity development in the stored mullet fillets by chemical and physical treatments. The mullet fillets were dipped for 1 min in the following antioxidant solution, mono-tertiarybutylbydroquinone (TBHQ), disodium ethylene-diaminetetraacetate (Na2EDTA) and ascorbic acid, singularly or in various combinations. Each antioxidant and their combinations retarded rancidity development in the stored mullet fillets. The chemcial tests (peroxide value and TBA number) indicated that ascorbic acid alone or in combination with TBHQ or Na2 EDTA was more effective than other antioxidant treatments. Vacuum packaging in combination with anti-oxidants improved rancidity control over antioxidant treatments alone. Based on the chemical measurements rancidity development is retarded best by treatment with the antioxidants ascorbic acid and/or TBHQ in combination with vacuum-packaging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01494.x
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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    Preparation and Chemical Composition of Orange Oil Concentrates (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: Flavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty-five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25-fold had an increase in color value of 20-fold, while the concentration of oxygenated flavor compounds increased about 10 times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09190.x
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  • 4
    Electronic Resource
    Electronic Resource
    And the response… (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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.1365-2621.1988.tb13515.x
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  • 5
    Electronic Resource
    Electronic Resource
    Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen (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: Nonenzymatic browning of single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice has been studied under aerobic and anaerobic conditions. The juice and drinks were aseptically packaged into two types of flexible film (retort pouch and polyethylene Whirl-Park) and stored at 20 wk at 24°C. Ascorbic acid retention was affected by the processing itself, the concentration of added amino acids, and by the packaging material. The effect of amino acids on browning was found to be linear with concentration and was more pronounced in the presence of high levels of ascorbic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05902.x
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  • 6
    Electronic Resource
    Electronic Resource
    Alcohol Deterpenation of Orange Oil (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: Sesquiterpeneless essential oils were prepared by extracting commercial cold-pressed Valencia orange oils with aqueous ethyl alcohol. Two levels of alcohol, 60 and 70%, were used to extract the oils in three different oil-solvent ratios. Quantitative and qualitative composition of the individual components of the extracts was established by gas chromatography and mass spectrometry and confirmed using standard compounds. The ratio 1:3 oil:solvent resulted in Sesquiterpeneless oils with the lowest terpene content. However, this ratio also gave the lowest oil recoveries. The highest oil recoveries were obtained with the ratio 1:15, but d-limonene was present in high concentration. The process produced a terpeneless and Sesquiterpeneless orange oil which should have unique flavor applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13078.x
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  • 7
    Electronic Resource
    Electronic Resource
    Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene-divinylbenzene Resins (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: Styrene-divinylbenzene (SDVB) resins were utilized for the recovery of coldpressed grapefruit oil constituents from model solutions and waste waters. Sorption rates and sorption capacities were determined for a series of resins with model solutions. Citrus oil processing waste water was passed through an upflow column extraction system. Adsorbed oil was desorbed using 95% ethanol and gas chromatographic analysis was performed to determine the quality of the extracted oil. The waste water samples contained suspended solids which reduced the extraction ability of the resins. Major compounds recovered from waste waters were d-limonene and alpha-terpineol. Nootkatone and linalool recovery levels varied, while octanal and decanal were present in extremely low levels in the recovered products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05452.x
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  • 8
    Electronic Resource
    Electronic Resource
    Nomilin, Taste Threshold and Relative Bitterness (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: Aqueous taste thresholds for nomilin, a bitter citrus limonoid, were established by a combination of ascending series and sensory difference (triangle) tests. Results from the 25-member screened panel indicated a detection or stimulus threshold of 0.8 ppm and a recognition threshold of 2.1 ppm. Panelists described nomilin as either astringent or lingeringly bitter. Triangle taste thresholds determined from statistical and graphical techniques ranged from 3.5 ppm for LOGIT calculations to 1.7 ppm for log probability plots. Paired comparisons of individual nomilin and limonin solutions in equal concentrations of 1, 2, 3 and 4 ppm could not be differentiated with statistical significance (P = 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13209.x
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  • 9
    Electronic Resource
    Electronic Resource
    ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS (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: “Total” ascorbic acid (TAA), L-ascorbic acid (L-AA), dehydro-ascorbic acid (DHAA), and diketogulonic acid (DKGA) were determined in fresh green peppers, frozen blanched peppers, and frozen unblanched peppers. L-AA accounted for 97% of the TAA in fresh peppers. Freezing resulted in a 9.2% decrease of TAA, a 15% decrease in L-AA, a 5% increase in DHAA and 1% increase in DKGA. Blanching did not affect the ascorbic acid levels of frozen peppers. DHAA remained relatively constant at 10% of the TAA during frozen storage. DKGA increased during frozen storage to 15% of the TAA. L-AA decreased after 8 months frozen storage (-18°C) to 75% of the TAA. Unblanched frozen peppers were superior in flavor, texture, and appearance to the blanched frozen peppers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02347.x
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  • 10
    Electronic Resource
    Electronic Resource
    Terpene Reduction in Cold-Pressed Orange Oil by Frontal Analysis-Displacement Adsorption Chromatography (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: Five adsorbents were studied for their ability to remove terpenes from cold-pressed Valencia orange oil by frontal-analysis displacement adsorption chromatography. Only the potable solvent 95% aqueous ethanol was used in the process; columns were dry-packed to eliminate the use of hexane. The most successful studies were carried out using silica gel and Florisil. Adsorptive capacities of 4.4 and 2.0g oil/g adsorbent were achieved for silica gel and Florisil, respectively. Compositions of the oil fractions were determined by gas chromatography and peaks identified by mass spectrometry. Silica gel provided products with the lowest terpene level and the highest oxygenated compound content. The terpene content of the product considered best was reduced to one fifth and one seventh of the original level for Florisil and silica gel, respectively, and had higher oxygenated compound levels than either 10-fold or 25-fold orange oil concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06731.x
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