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  • 1
    Electronic Resource
    Electronic Resource
    Effect of germination on the physical, chemical, and sensory characteristics of cowpea products: flour, paste, and akara (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 812-816 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00093a048
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Akara, deep-fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet-milling of soaked, decorticated seeds exhibited excellent foaming ability, high water-holding capacities (WHC), and low hardness value for akara. Intense dry-milling that generated a fine flour adversely affected its functionality and akara-making quality. Wet-milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11357.x
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  • 3
    Electronic Resource
    Electronic Resource
    Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Wet-milling of soaked, decorticated cowpeas generated large amounts of coarse cell wall material (CWM) and soluble protein (SP). CWM with high water-holding and swelling capacities contributed to excellent paste hydration and flow properties; high SP and paste viscosity resulted in superior foaming characteristics. In hydrated cowpea meal, the presence of coarse cellular material adversely affected paste hydration and flow characteristics; low SP and viscosity resulted in poor foaming. Wet-milling of hydrated meal improved viscosity and functionality. Intense dry-milling increased SP but adversely affected paste viscosity and functionality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11358.x
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  • 4
    Electronic Resource
    Electronic Resource
    Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method (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: An improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose- MH-1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10789.x
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  • 5
    Electronic Resource
    Electronic Resource
    Marination Method and Honey Level Affect Physical and Sensory Characteristics of Roasted Chicken (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: To provide information concerning the functionality of honey as a marinade ingredient for roasted chicken, bone-in breast quarters were marinated with lemon-pepper marinade either by immersion or injection. Honey (10, 20, and 30%) was substituted for water in the marinades. Injected chicken retained more marinade, lost less juice during roasting, and required less force to shear than immersed chicken. Descriptive sensory panel evaluation showed that injected chicken had a more glossy and moist appearance, more intense lemon flavor, more intense sweet and salty taste, and more tender texture than immersed chicken. For injected chicken, addition of honey to the marinade increased honey flavor without notably affecting appearance, aroma, other flavor attributes, or texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09883.x
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  • 6
    Electronic Resource
    Electronic Resource
    Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. After surface inoculation, each leaf was immersed in 1.5 L of EO or acidified chlorinated water for 1 or 3 min at 22 °C. Compared to a water wash only, the EO water washes significantly decreased mean populations of E. coli O157:H7 and L. monocytogenes by 2.41 and 2.65 log10 CFU per lettuce leaf for 3 min treatments, respectively (p 〈 0.05). However, the difference between the bactericidal activity of EO and acidified chlorinated waters was not significant (p 〉 0.05). Change in the quality of lettuce subjected to the different wash treatments was not significant at the end of 2 wk of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15216.x
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  • 7
    Electronic Resource
    Electronic Resource
    Akara (Fried Cowpea Paste) Quality as Affected by Frying/Reheating Conditions (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Three factors (initial cooking time, reheating time, and reheating oil temperature) at three levels each were studied to determine effects on consumer acceptance of partially cooked, frozen, reheated akara. Based on consumer panel results, initial cooking time should be more than 50 sec to obtain acceptable akara. With 75 set initial cooking time (ICT), reheating time (RT) should be at least 50 set, while reheating oil temperature (ROT) should range from 152–180°C. RT should be more than 70 set and ROT not exceed 180°C when 100 set ICT is applied. Trained sensory panel testing and instrumentahchemical measurements verified that the quality of akara from recommended processing conditions was close to that of fresh akara.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb04579.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Pre-decortication Drying Treatment on the Microstructure of Cowpea Products (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: A pretreatment process developed to prepare cowpeas for mechanical decortication by dry abrasion involves wetting, equilibrating, and drying. Drying temperatures of 50°C, 70°C, 90°C, 110°C, and 130°C affected the microstructure of cowpea seeds, meal and akara (fried cowpea paste). Severe heat treatment damaged the middle lamella of cotyledon cells, changed the birefringence property of starch granules, reduced the amount of air incorporated in whipped paste and produced akara with a nonuniform, dense structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05227.x
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  • 9
    Electronic Resource
    Electronic Resource
    Mechanical Properties and Chemical Composition of Peanuts as Affected by Harvest Date and Maturity (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: Harvest date and maturity (by the Hull Scrape method) were compared to mechanical properties and chemical composition of peanuts. In general, later-harvested or mature peanuts exhibited higher cutting and shear-compression forces, shear-compression energy and slope of force-deformation curve than earlier-harvested or immature peanuts. Mesocarp color of peanuts could be used as an index to group peanuts with similar shear-compression energy (sensory crunchiness). Harvest date did not affect dry basis chemical composition except carbohydrates content decreased slightly as digging was delayed. Oil content increased and carbohydrates decreased as peanuts matured. Total unsaturated fatty acids content increased with maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04778.x
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  • 10
    Electronic Resource
    Electronic Resource
    A Microscopic Method to Quantify Whippability (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
    Notes: A microscopic method based on stereologic principles was developed to quantify the amount of air in a gas-in-liquid dispersion. Whipped pastes made from cowpeas dried at 50, 70, 90, or 110°C were used as the test system. The method effectively demonstrated qualitative and quantitative differences in the samples and correlated well with specific gravity and total foam volume measurements; the correlation coefficients were – 0.98 and 0.94, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09326.x
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