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  • 1
    Electronic Resource
    Electronic Resource
    Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar (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: Hydration ratio of dry peas increased as soak time increased. Drained weights for the cv. Alaska decreased as soak time was increased, but drained weight for the cv. Garfield remained constant. Shear values increased for‘Alaska’, but decreased for‘Garfield’as soak time was extended. Moisture content decreased for‘Alaska’, but increased for‘Garfield’as soak time was extended. Objective color remained constant regardless of soak time. Sensory integrity (wholeness) was improved as soak time was extended for‘Alaska’peas. The addition of 0.5% CaCl2 solution to canned peas reduced hydration ratios, drained weights, and color, and increased shear values and sensory integrity and appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13318.x
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  • 2
    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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  • 3
    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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  • 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
    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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  • 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
    Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea 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 composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P〈0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10750.x
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  • 8
    Electronic Resource
    Electronic Resource
    Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality (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: A counter-flow water blancher required 44% less steam to blanch corn than a conventional steam tunnel blancher. On an hourly steam consumption basis, the counter-flow water blancher was 31% more efficient than the steam blancher. Total product yield was 1.5% greater with the steam blancher than with the counter-flow water blancher. Drip loss of the corn was greater with the counter-flow water blancher than with the steam blancher, but moisture content of the corn was also greater. Yellow color was darker for the counter-flow water blanched corn than the steam blanched. The use of the counter-flow water blancher to blanch corn resulted in substantial energy savings with little or no difference in quality when compared to the steam blanched product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11242.x
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  • 9
    Electronic Resource
    Electronic Resource
    Control of Superficial Scald on ‘?Anjou’ Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage (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: ‘d'Anjou’ pears (Pyrus communis, L.) without ethoxyquin developed superficial scald upon ripening after 3 months of storage. Ethoxyquin at 1,000 ppm controlled scald for 4 months and did not cause phy-totoxicity to the fruit. Ethoxyquin at 2,700 ppm controlled scald for 5 months but caused phytotoxicity to the fruit. Fruit drenched with 1,000 ppm ethoxyquin within 2 days after harvest plus an additional line spray of 1,700 ppm ethoxyquin after 1 to 3 months of storage developed minimal scald incidence and did not suffer phytotoxicity after 5 months. Pre-storage drench of ethoxyquin at 500 ppm to ‘d'Anjou’ fruit was sufficient to control the scald disorder for up to 7 months in a controlled atmosphere (2% O2+ 1% CO2) storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06044.x
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  • 10
    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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