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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    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 chemical composition of ten amaranth seed samples was determined. The saccharide content was determined using gas chromatography and high performance liquid chromatography. Sucrose was the major sugar followed by raffinose. Inositol, stachyose, and maltose were found in small amounts in most of the samples. Autolysis for 16 hr at pH 5.0 and 6.5 resulted in decreased sucrose and raffinose concentrations. Maltose was liberated by autolysis at pH 6.5 but not at pH 5.0. Inositol increased after autolysis. It was concluded that invertase, amylase, and phytase occur in the grain. Physicochemical properties of isolated amaranthus starch were measured and compared with analogous values reported for wheat starch. The lipids from representative amaranth grain varieties were analyzed for fatty acid composition. Squalene was present in the oil in large amounts, compared to other grains. The amino acid composition of the grain was used to calculate the chemical score (73) and the nitrogen to protein conversion factor (5.85). Leucine was found to be the limiting amino acid. Tannin and vitamin levels typical of other grains were detected. Mineral and proximate compositions were similar to previously reported values.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    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
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Raisins prepared by dipping in methyl or ethyl oleate emulsions and dried in a tunnel dehydrator at 65.5°C for 12 hr had significantly lower off-flavor thresholds than those in which oleate was added after drying. This indicates that time-temperature combinations of this magnitude caused oxidative changes or interactions between constituents in the emulsions and raisins yielding a mixture of increased off-flavor potency. Whole raisins had an apparent lower oleate threshold than the same raisins ground into paste prior to tasting because of the nonuniform distribution of oleates in whole raisins. Consequently, conditions improving the uniform distribution of oleates in whole raisins would reduce off-flavor detection in oleate-treated fruit. Emulsifiers used in commercial oleate preparations can be the most significant source of off-flavor contribution to the dried raisins.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Numerous factors affect the storage stability of shredded Iceberg lettuce, with temperature being most important. Pouches of shredded lettuce stored at 2°C retained a marketable quality 2.5 times longer than those held at 10°C. Also, if the product was sealed in a gas impermeable container it lasted longer. In addition, a sharp blade exercising a slicing action was superior to either a sharp blade chopping or a dull blade slicing or chopping. Smaller shred size reduced storage life, as did the presence of any free moisture or cellular fluids on the lettuce surface. The higher the microbial load the shorter the storage life. Of the chemical dips tested none increased storage life significantly. Physical damaging of the shredded lettuce was detrimental to its storage stability.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tests were conducted to determine the effect of different treatment variables on grape drying rate: changes in fatty acid ester and carbonate levels, and the effectiveness of potassium carbonate as compared to sodium carbonate. Methyl oleate-potassium carbonate (1:l) increased drying rates during the first 8 days; an excess of carbonate further accelerated drying. A 10%:2% potassium carbonate: methyl oleate dip doubled the drying rate compared to a 2%:2% dip. Sodium carbonate was less effective than potassium. Treatment with increasing carbonate levels increases drying rates.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 83 (1991), S. 0 
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Tissue-culture-propagated own-rooted cv. Spartan apple trees (Malus domestica Borkh.) planted in 1979 were treated in 1983 and 1985 via a soil-line trunk drench with the plant growth retardant paclobutrazol [(2RS, 3RS)-1-(4-chlorophenyl)-4.4-dimethyl-2-(1,2, 4-triazol-1-yl) pentan-3-ol]. Seeds of immature fruits from untreated and treated trees were sampled in 1989 ca 75 days after full bloom. After seeds were freeze-dried, gibberellins (GAs) were extracted, purified and fractionated via C18 reversed-phase high-performance liquid chromatography (HPLC). Gibberellins A1, A3, A4, A7, A8, A9, A15, A17, A19, A20, A24, A34, A35, A44, A51, A53, A54, A61, A62, A63 and A68 were identified by using C18 HPLC, gas chromatography-selected ion monitoring and Kovats retention indices. Eight of the GAs identified were also quantified by using deuterated internal standards. The paclobutrazol applications caused a 55% reduction of vegetative shoot elongation in 1989, but both treated and untreated trees had developed a biennial bearing pattern by that time (heavy bloom or “on year’in 1989). Levels of early 13-hydroxylation pathway GAs, viz. GA53, GA19, GA20, GA1 and also GA3, were not altered by treatment. However, GA4, GA7 and GA9 were increased 13.4, 6.5 and 3.8 times, respectively, in seeds of fruit from treated compared to untreated trees.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    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 storage stability of on-the-vine dried and tunnel dehydrated raisins treated with a spray or dip of a water emulsion of fatty acid esters prior to drying were compared to the traditional sun-dried raisin at 70 and 90° F. The flavor and color stability of samples held at 90° F was relatively short, varying from 8.8–14 wk. At 70°F, storage stability varied from 31-43 wk. This study showed that the color and flavor stability of on-the-vine dried and tunnel dehydrated raisins should be equal or superior to that of the traditional sun-dried raisins. It was also shown that 90° F storage causes rapid flavor and color loss regardless of drying method.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    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
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sorbic acid is lost from treated prunes rapidly during the first 2 days after treatment with a gradual loss occurring during storage, with the rate dependent on storage time, storage temperature, prune moisture level, and sorbic acid content. The loss mechanism appears to be mainly chemical and not microbial and is not first-order. A sorbic acid gradient existed in treated prunes, with the skin always containing a larger amount.
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