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  • 1
    Electronic Resource
    Electronic Resource
    Method of Preparation and Sensory Evaluation of Sweet Potato Patties (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: Sweet potato patties were prepared from Jewel and Centennial cultivars which were freshly harvested or cured and stored. The patties were prepared with additions of sugar, starch and other minor ingredients to peeled, cooked sweet potatoes. The resulting mixture was comminuted, heated by steam injection; vacuum cooled and molded into patties. The patties were cooked in peanut oil and evaluated by a sensory panel. The evaluations indicated that patties of acceptable quality could be prepared from either freshly harvested sweet potatoes or from roots that had been cured and stored for up to 6 months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03543.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF RED WINES OF SIX CULTlVARS OF Vitis rotundifolia Michx. (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.tb02233.x
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  • 3
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING IMPREGNATION OF APPLE SLICES AND DEVELOPMENT OF A CONTINUOUS PROCESS (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.tb00533.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Pre-Processing Storage Conditions on the Composition, Microstructure, and Acceptance of Sweet Potato Patties (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: ‘Jewel’ and ‘Centennial’ sweet potatoes were processed into frozen patties at harvest, after curing I wk, and after curing and storing up to 26 wk. Sugar, starch, and pectin contents were determined on raw roots, cooked slices, and finished patties. The starch content after cooking was correlated with consumer acceptance and is the most important factor in the preparation of a patty of consistent quality from both fresh and stored roots. Scanning electron microscopy showed that in the cooked, pureed sweet potatoes most of the cells had been ruptured and that the patty was held together by an amorphous matrix consisting of added ingredients and spilled cellular contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14965.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Tertiary Butylhydroquinone and Certain Other Surface Coatings on the Formation of Carbonyl Compounds in Granulated Roasted Peanuts (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 15-month shelf life study was conducted with granulated roasted peanuts (Arachis hypogaeu L.). The nuts were coated with combinations of 0.01, 0.02, and 0.03% tertiary butylhydroquinone (TBHQ) antioxidant, two fats and an acetylated monoglyceride. Total carbonyls were measured monthly and served as an index of oxidative rancidity. TBHQ combined with citric acid was an effective anitoxidant in inhibiting carbonyl production, while the fats and monoglyceride coatings alone had no significant effect on carbonyl production. Samples without TBHQ exhibited a fivefold increase in total carbonyl content compared with samples treated with TBHQ. Total carbonyl levels of granulated peanuts treated with 0.02% TBHQ, the level presently allowed by the FDA, increased 20% during the 15-month storage period compared with an increase of 110% for those without TBHQ.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11070.x
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  • 6
    Electronic Resource
    Electronic Resource
    PREPARATION AND STORAGE OF SWEET POTATO FLAKES FORTIFIED WITH PLANT PROTEIN CONCENTRATES AND ISOLATES (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: Sweet potato flakes supplemented with soy flour, soy flour plus DL-methionine, cottonseed flour and wheat gluten flour were prepared. The fortified flakes had higher protein calorie to total calorie ratios but had lower water-binding capacity than flakes with no supplementary material. The amino acid pattern of soy flour, soy plus methionine and cottonseed flour formulations compared favorably with that of non-supplemented flakes. Each formulation was stored at 23° and 40°C under nitrogen for 8.25 months. Although the levels of several amino acids appeared to change significantly during storage, only glycine in the gluten formulation linearly decreased. Tyrosine in the soy formulation appeared to increase during storage. Flakes stored at 40°C appeared to develop off flavors and to lose water-binding capacity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02316.x
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  • 7
    Electronic Resource
    Electronic Resource
    Preparation, Evaluation and Analysis of a French-Fry-Type Product from Sweet Potatoes (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 French-fry-type product was prepared from ‘Jewel’ and ‘Centennial’ sweet potatoes. Samples were prepared from freshly harvested, cured, and stored, cured roots. The roots were peeled, sliced into strips and blanched in hot water. The blanched strips were partially dehydrated by one of five treatments and then frozen at −30°C. Frozen strips were fried in hot peanut oil and evaluated by a sensory panel. Strips prepared by dehydration in a hot air tunnel at 120°C for 5 min were favored by the sensory panel. Blanching removed significant amounts of dry matter and resulted in partial hydrolysis of the starch by endogenous enzymes. Sensory color scores were not affected by reducing sugar content. Sensory flavor scores were related to total sugar content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11210.x
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