Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Electronic Resource  (4)
Source
Material
  • Electronic Resource  (4)
Years
  • 1
    Electronic Resource
    Electronic Resource
    RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING (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: Recycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water-packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12644.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    TEXTURAL QUALITY PREDICTION OF REHEATED FROZEN FRENCH FRIED POTATOES BY OBJECTIVE TESTING OF RAW STOCK (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: Research is described which evaluates and relates a simple Durometer test of raw potato lots with instrumental texture measurements and sensory panel evaluation of oven-reheated frozen French fried potatoes. Statistical evaluation of the mean data shows no difference between the Idaho and Maine Russet Burbank samples for any of the measurements. Durometer means were significantly correlated with shear press measurements and all shear press values were significantly intercorrelated. The large correlation coefficients between Durometer readings and other measurements indicate that Durometer evaluations can be used to predict from the raw tubers the shear press measurements and overall moistness, crust crispness and internal mealiness of oven-reheated frozen French fried potatoes. Further work is necessary with other source and variety combinations before a general prediction statement can be made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01139.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    DISPOSAL OF SWEET CHERRY PROCESSING BRINES (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: Alternative procedures for the disposal of waste calcium bisulfite cherry processing brine were investigated. SO2 concentrations in waste brine can be reduced to several hundred ppm by neutralization with lime and filtration or sedimentation to separate precipitated CaSO3. Lower SO2 concentrations can be achieved by oxidation with H2O2. Anaerobic storage of sludge and supernatant from neutralized brine may produce objectionable odors. Brine to be disposed in deep wells should be pretreated by neutralization and sedimentation. Substitution of Ca(H2PO4)2· H2O for CaCl2 in brine formulations to eliminate chloride from processing waste was not feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08398.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Functional Properties of a Food Colorant Prepared from Red Cabbage (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: Spectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14540.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...