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  • Articles  (86)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (86)
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  • Articles  (86)
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  • 1
    Electronic Resource
    Electronic Resource
    Phytic Acid Determination in Soybeans (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: Several established methods of phytic acid determination in soybeans were evaluated. Iron analysis methods, which rely on a 4:6 molar ratio of Fe:P, were eliminated because this ratio was not dependable. Three assay methods relying on phosphorus analysis were then compared. The anion-exchange method was considered most accurate but not convenient for routine analysis. Analysis of the ferric phytate precipitate and a new method, analysis of the supernatant before and after ferric chloride precipitation, were judged against the anion-exchange method under different extraction conditions. Based upon good agreement with anion-exchange column results and acceptable reproducibility, the best methods were (1) precipitate analysis of phosphorus after extraction with 3% TCA + 10% sodium sulfate, or (2) the supernatant difference method after extraction with 1.2% HCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10114.x
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  • 2
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Clostridium perfringens After Growth at Several Constant and Linearly Rising Temperatures (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Inactivation kinetics of Clostridium perfringens strains NCTC 8238 and NCTC 8798 vegetative cells were evaluated in autoclaved ground beef after growth at constant (37, 41, 45, or 49°C) or linearly rising temperatures (4.0, 6.0, or 7.5 C°/hr) representative of long-time, low-temperature (LTLT) cooking. Inactivation temperatures of 55, 57, 59, 60, and 61°C were used. D values and z values were determined. For strain NCTC 8798 cells grown at 45°C, the average D59°C was 7.2 min and the zD was 3.8 C°. Both strains exhibited greater heat resistance after growth at higher constant temperatures. Also, NCTC 8798 was more heat resistant than NCTC 8238. With linearly rising temperature, terminal growth temperatures appeared dominant in resistance to inactivation. These data will permit predictions of growth and survival of C. perfringens during LTLT cooking of beef roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04227.x
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  • 3
    Electronic Resource
    Electronic Resource
    Chlorogenic Acid and Other Phenolic Compounds in Fourteen Sweet Potato Cultivars (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Fourteen cultivars of sweet potatoes were analyzed qualitatively for their phenolic content at harvest and after storage. The phenolic content of the sweet potato cultivars, Centennial, Jasper, Jewel, LO-323, L3-243, L3-151, L4-62, L4-112, L4-131, NC-702, NC-718, NC-719, NC-345, and V2-237, was assayed. The qualitative examination of the sweet potato phenolics resulted in the separation and identification of four isomers of caffeolyquinic acid. A fifth compound, which exhibited phenolic acid characteristics, was separated but could not be identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15338.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY Clostridium botulinum IN VACUUM-PACKAGED SIDE BACON (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 effect of nitrite and storage temperature and toxinogenesis by Clostridium botulinum in vacuum-packed side bacon was investigated. In two series of experiments (A & B) bacon packs were prepared with levels of 0, 50, 100, 150 and 200 ppm nitrite and inoculated with C botulinum at 102 spores/g and 104 spores/g. Packs A were incubated at 20 and 30° C and packs B at 30°C only. Both were held for a maximum of 32 days and analyzed for toxin at intervals of 2, 4, 8, 16 and 32 days. At 20°C none of the controls without nitrite was found to be toxic after 32 days. At 30°C inhibition of toxin formation at the higher nitrite levels was observed at 32 days. Organoleptic evaluation of the bacon packs stored at 30° C showed about one-third of the toxic samples examined were acceptable to the panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02960.x
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  • 5
    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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  • 6
    Electronic Resource
    Electronic Resource
    INITIAL LOSSES OF AVAILABLE LYSINE IN MODEL SYSTEMS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 initial loss rates of available lysine during thermal processing were studied to develop an equation for predicting the specific reaction rate (kT). The reaction order for initial loss was first determined and then the effect of system composition on the specific reaction rate investigated. The ability of the model system in phase three (no further loss with heating) to revert to phase one (initial loss rate) after mixing was also examined. A model system, consisting of protein, glucose and microcrystalline cellulose was utilized. The system composition (pH, water activity and glucose level) and time and temperature of the processing were varied. The reaction resulting in the initial rapid phase (one) of available lysine loss occurs according to first order reaction kinetics. Glucose and temperature have the dominant effect on predicting kT. Both pH and activity also influence the prediction of kT but they act through an interaction with glucose. Once the soy based food system enters phase three, the system does not revert to phase one by the re-slurry method. Sugar exhaustion does not account for the inability to revert to phase one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08420.x
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  • 7
    Electronic Resource
    Electronic Resource
    LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: This study was conducted in order to develop a mathematical model for predicting lysine losses during processing of soy products. Model systems used in this study consisted of micro crystalline cellulose, glucose, sucrose, potato starch and soy protein. System composition, water activity, pH and time and temperature of heating were varied and available lysine was monitored by the fluoro-2,4-dinitro benzene method of Carpenter. In the first set of experiments, statistical analysis of the data obtained resulted in an equation which shows the effects of the variables used on available lysine retention: Fraction available lysine remaining = 0.58 + 0.047 pH - 0.093 glucose - 0.059 temperature —0.0068 time + 0.031 (water activity)2+ 0.025 aw sucrose + 0.033 sucrose starch. These data were collected at heating times well in excess of that required to destroy all reducing sugars present. Heating times were reduced in the second experiments such that kinetic data could be obtained. The average Ea was 28,500 calories/mole°K and the average reference reaction rate at 100°C (K100) was 0.036 mg lysine/min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00730_41_4.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE pH OF 107 VARIETIES OF MINNESOTA-GROWN TOMATOES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: One hundred seven tomato varieties were grown in three different soil types in Minnesota and evaluated for pH in the underripe, ripe and overripe stages of maturity. The pH of one variety, Ace, exceeded 4.6 in the ripe stage of maturity. The pH of 12 varieties exceeded pH 4.6 in the overripe stage of maturity. Results indicate that the pH of cultivars increases as the tomato matures and that home canners’ should process only slightly underripe and firm ripe tomatoes. The growing location appears to affect the pH of the variety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03433.x
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  • 9
    Electronic Resource
    Electronic Resource
    Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 pilot scale study was conducted to measure soluble solid losses of early June, mini and medium sweet peas commercially blanched at 95 ± 1°C for 3 min using a 25 lb (11.34 kg) sample size. Early June peas had smaller losses than mini and medium sweet peas. Dry matter losses were the greatest for the smallest sizes in each variety. Moisture content did not change significantly during blanching but increased after canning. Alcohol Insoluble Solids increased for all sizes in each cultivar after blanching. Recovery of small size peas may be maximized by bypassing blanching and gravity separation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14262.x
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  • 10
    Electronic Resource
    Electronic Resource
    Changes in Texture of Green Peas during Freezing and Frozen Storage (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 effects of freezing (still-air, air-blast, and Freon immersion freezing) and frozen storage (−5°, −10° and −15°C for 0 to 48 wk) on texture of cooked frozen peas were examined. Peas frozen by a Freon-12 immersion method with no appreciable damage to cell structure had firmer and more chewy sensory textural quality compared to those peas frozen by a slower freezing method. Sensory tenderness decreased initially and then increased with storage time to the maximum storage times of 6 wk in −5°C storage, 16 wk in −10°C storage, and 48 wk in −15°C storage. Sensory chewiness increased initially, then remained constant with storage time except in −15°C storage. Generally, the lower storage temperature resulted in less sensory chewiness. The correlation coefficients (r) between sensory and objective measurements for tenderness and chewiness were 0.76 and 0.88 (P 〈 0.05), respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08576.x
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