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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of public and cooperative economics 22 (1951), S. 0 
    ISSN: 1467-8292
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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  • 2
    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: Thermal and electrical energy usages in a California clingstone peach cannery were monitored to establish energy consumption levels and to identify energy intensive unit operations. Representative processing lines were instrumented with orifice plates for steam flow measurements and with electric watt transducers for electrical power monitoring to yield actual consumption values. Steam use in the lye peelers and retorts accounted for 98% of all energy consumed, indicating that further examination of these operations for modification or equipment redesign should be a first priority for energy conservation. Pumping of liquids and dry conveying of fruit and waste material accounted for 61% of all electrical energy use. Electrical energy use amounted to only 2% of the total energy used, however, on an equivalent fossil fuel use basis.
    Type of Medium: Electronic Resource
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  • 3
    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: An energy accounting method was used to determine energy consumption in various unit operations in canning tomato juice, whole-peeled tomatoes, and tomato paste. Data on steam and electric consumption were obtained from a canning plant with the use of steam flow meters and electric transducers. Unit operations associated with the following equipment were investigated: crushers, hot-break heaters, pulpers, finishers, lyebath peelers, evaporators and retorts. The average thermal and electrical energy intensities of canning to mato products were 538 Btu and 0.0126 kWh per pound of tomatoes received, respectively. Energy intensive operations were identified as those associated with hot-break heaters, lyebath peelers, evaporators, and retorts.
    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: Amino acid composition and other characteristics of extracted textured vegetable protein flours, made from soy and cottonseed, were determined. The amino acid profiles for original and extracted products were essentially the same. Only lysine content was lower by approximately 10% in the extracted samples. The extracted extrudates had a greater textured integrity, water absorption capacity and water holding capacity than the original TP. However, the converse was found for the oil emulsification capacity of the same materials. Bulk densities of the extracted products compared with the original materials, were significantly lower for the soy, but higher for the cottonseed. Meat patties prepared with the extracted TP samples were organoleptically superior to patties prepared from a commercial soy concentrate and were judged equal to patties prepared from the original unextracted extrusion textured soy and cottonseed flours.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— Samples of triglycerides and triglyceride mixtures were heated in the presence of water under controlled conditions and the released fatty acids quantitatively analyzed by gas chromatography. Experiments with both a mixture of monoacyl-triglycerides and glycerides with equimolar amounts of randomly distributed fatty acids showed a preference for the hydrolysis of the shorter chain and the unsaturated fatty acids. The C4, C8, C12, and C18:1, fatty acids were used in the above mixtures. A trilaurin, in which the fatty acid in the P-position is labelled with C14, was synthesized. When the free acids released by heat were analyzed by a combination gas chromatographic-radioactivity detector system, no evidence for a positional specificity was apparent.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY: A study of the physical changes associated with rigor mortis in breast muscle was undertaken to assess the factors that may influence ultimate tenderness. Isometric tension changes and shortening were measured at temperatures 2–37°C. These changes were measured while holding the muscle strips in a phosphate buffer, pH 7.2. Isometric tension was measured by transducers and recorded on a physiograph. A pattern of tension development and gradual relaxation has been demonstrated to occur post-mortem in strips of turkey breast muscle held isometrically. The time to maximum tension development occurs in 3.85 ± 0.19 hr and is not linearly related (P 〈.05) to temperature. The amount of maximum tension developed averaged 25 g/cm2 and was significantly (P 〈 .05) related to temperature. Relaxation to about 50% of maximum occurs in 18 hr. The amount of shortening that occurs post-mortem is linearly related (P 〈 .01) to temperature. No “cold shortening” of turkey breast muscle was evident.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Although postmortem inspection (organoleptic examination by seeing, feeling, and smelling) of market poultry contributes significantly to the assurance of wholesomeness of the meat, such assurance is relative and not absolute. A significantly higher incidence of salmonellae in the cecal area of the intestines of condemned carcasses than in passed carcasses was found in chicken fryers but not in chicken hens or turkeys. Although no single genus of bacteria in the liver was correlated with disposition, the presence of “one or more species” of bacteria in livers was significantly correlated with gross pathology sufficient to cause condemnation. Each of eight separate species of organisms in livers was significantly correlated with condemnation of the carcass for septicemia-toxemia or inflammatory process. Certain isolates were found in a significantly greater percent of normal livers, suggesting that these are “normal” flora and not associated with disease. Livers that were grossly normal were found to have significantly fewer histopathologic lesions than livers condemned for gross pathology, which, in turn, had fewer lesions than livers from condemned carcasses. No single histopathologic process in the liver was correlated with its condemnation, whereas the category of “one or more lesions” was so correlated. The presence of each of three histopathologic processes as well as “one or more lesions” in the liver was also significantly correlated with condemnation of the carcass. The presence of at least one or more species of bacteria was correlated with at least one or more forms of histopathology, but no specific species of bacteria was correlated with specific histopathologic lesions. Inspection failed to detect numerous livers with histopathologic lesions of varying degrees of unwholesomeness, and, conversely, resulted in condemnation of livers in which no histopathologic evidence of unwholesomeness was detected. Inspection did not detect livers harboring a variety of bacteria of unknown significance.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Samples of beef and pork fats were irradiated under vacuum at seven doses ranging from 0.5 to 6.0 megarads. Of the components produced by irradiation, 41 were identified by gas chromatography and mass spectrometry. These include a series of n-alkanes, 1-alkenes, internally unsaturated alkenes and alkadienes. The latter two groups of compounds have not been reported previously in meats or meat fats. In addition, hexadecanal, octadecanal and octadecenal were found to be produced in relatively large quantities by irradiation. Quantitative data showed that a definite relationship exists between the volatile pattern and ther fatty acid composition of the irradiated material. Flavor thershold values of the unsaturated classes of hydrocarbons vary widely among themselves but are much lower than those of the n-alkanes.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 19 (1954), 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 41 (1976), 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: Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O-50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day-l of retail display. Comparison of 7 brands of textured soy protein (TSP Ill through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended-beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.
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