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  • 1
    Digitale Medien
    Digitale Medien
    SHELF-LIFE OF RAW AND COOKED FIBER-FORMULATED PORK NUGGETS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pork shoulders were ground and restructured into nuggets with 5% dietary-fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other half was deep-fat fried for 2 min then vacuum packaged and frozen. Microbial analysis showed intermediate counts (103–4) in raw and cooked products for SPC, yeast and mold, VRB, and psychrotrophs. Salmonella counts were negative. Chemical analysis showed raw and cooked nuggets to be similar in composition except for a lower % moisture in the cooked nuggets caused by cooking loss. Oxidative flavor deterioration of raw and cooked, fiber-formulated pork nuggets held at -17.8°C was studied. Thiobarbituric acid values and sensory evaluations showed that oxidation and flavor deterioration occurred faster in the cooked nuggets. Uncooked, fiber-formulated pork nuggets maintained quality flavor characteristics through 4 months of storage at -17.8°C.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00494.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka-Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off-flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka-Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka-Floc products and Nutriloid products were more cohesive (p 〈 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00486.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Scale-up of Column Adsorption Process by Computer Simulation (1968)
    s.l. : American Chemical Society
    Industrial and engineering chemistry 7 (1968), S. 26-31 
    Details
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/i260025a006
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  • 4
    Digitale Medien
    Digitale Medien
    Computer Simulation of Plant-Scale Multicolumn Adsorption Processes Under Periodic Countercurrent Operation (1972)
    s.l. : American Chemical Society
    Industrial and engineering chemistry 11 (1972), S. 430-434 
    Details
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/i260043a017
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  • 5
    Digitale Medien
    Digitale Medien
    Effects of Partially Fluorinated Diesters on Elastomers (1956)
    s.l. : American Chemical Society
    Industrial & engineering chemistry 48 (1956), S. 465-466 
    Details
    ISSN: 1520-5045
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/ie51398a033
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  • 6
    Digitale Medien
    Digitale Medien
    GENES AND ENZYMES OF CAROTENOID BIOSYNTHESIS IN PLANTS (1998)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Plant Physiology and Plant Molecular Biology 49 (1998), S. 557-583 
    Details
    ISSN: 1040-2519
    Quelle: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Thema: Biologie
    Notizen: Abstract Carotenoids are integral and essential components of the photosynthetic membranes in all plants. Within the past few years, genes encoding nearly all of the enzymes required for the biosynthesis of these indispensable pigments have been identified. This review focuses on recent findings as to the structure and function of these genes and the enzymes they encode. Three topics of current interest are also discussed: the source of isopentenyl pyrophosphate for carotenoid biosynthesis, the progress and possibilities of metabolic engineering of plants to alter carotenoid content and composition, and the compartmentation and association of the carotenogenic enzymes. A speculative schematic model of carotenogenic enzyme complexes is presented to help frame and provoke insightful questions leading to future experimentation.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1146/annurev.arplant.49.1.557
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka-Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05951.x
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  • 8
    Digitale Medien
    Digitale Medien
    Influence of Marinating on Weight Gain and Coating Characteristics of Broiler Drumsticks (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The weight gain of broiler drumsticks at 4°C was compared to those at 23°C after marinating in distilled water with agitation for 30 and 60 min. At 23°C there was significantly greater absorption (P = 0.001), with an average of 3.81%. The effect of different additives were studied in relation to weight gain, coating pickup, cooking loss, crumb loss, and overall yield of coated broiler drumsticks. Skinless drumsticks marinated in 4% Kena solution (90% tripolyphosphate and 10% hexametaphosphate blend) had significantly greater coating pickup, and a cooking loss was significantly reduced by increased marinating time in 4% Kena. The mean overall yield was highest for drumsticks soaked in distilled water (86.67%), and lowest for ‘those treated with 0.5% ascorbic acid (80.01%) and 0.002% papain (78.30%).
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06594.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    Prevention of Discoloration in Retorted Whole Egg (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Prevention of the green-grey discoloration of liquid whole eggs cooked at high temperatures was studied. Disodium ethylenediaminetetraacetic acid (NaZEDTA) was used to prevent the discoloration in whole egg adjusted to pH 8.5. Liquid egg samples in flexible packages were subjected to retort conditions (121°C, for 20 min) and evaluated for off-color development. Discoloration was more severe at higher temperatures and longer cooking times; however, the use of 0.015% NazEDTA was effective in preventing green-grey color development.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13812.x
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  • 10
    Digitale Medien
    Digitale Medien
    Preparation of a Yogurt-like Product Containing Egg White (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The fermentation of liquid egg white by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to develop a new yogurt-type product has been studied. Egg white was prepared by pasteurization, blending, and neutralization to minimize antimicrobial activity, and by combining additives to make the media more suitable for growth of lactic acid bacteria. Skim milk, gums (guar gum, CMC, xanthan gum), soymilk, and glucose were studied. Optimum results were obtained when 47.4% egg white was combined with 28.4% alkali treated soymilk. 19.0% skim milk. 1.9% glucose, 2.8% sucrose, 0.5% xanthan gum, and 0.01% vanilla extract. The composition per 100 gram of the final product included 7.52% protein, 0.57% fat, and 62 calories. Microbiological and sensory tests showed the product to be free of pathogens and to have an extended shelf life at refrigeration temperature.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12817.x
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