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  • 2000-2004
  • 1985-1989  (2)
  • 1975-1979
  • 1989  (2)
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  • 2000-2004
  • 1985-1989  (2)
  • 1975-1979
Year
  • 1
    Electronic Resource
    Electronic Resource
    Isolation and Identification of Volatile Compounds from Glassine Packages (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 volatile flavor compounds in glassine packages were characterized using headspace concentration technique and GC/MS. The major compounds identified were 2,2-dimethyl-1,3-propanediol, 3,3-di-methyl-4-hydroxybutanal, and 2,2-dimethyl-1,3-propanediol diacetate. Compounds representing hydrocarbons, alcohols, and phthalates were also identified. The majority of these compounds could be attributed to residues from the lacquer applied to the glassine paper as a curable coating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04707.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three major glucosinolates in broccoli, i.e., glucoiberin, glucoraphanin, and glucobrassicin were greatly reduced by both water and steam blanching. Water blanching produced the most significant glucosinolate loss. Blanched brussels sprouts did not exhibit this significant reduction of glucosinolates. This inhibition of glucosinolate loss probably is due to the physical configuration of brussels sprouts, i.e., a tight, compact vegetable that is more resistant to the leaching effects of blanching compared to the loose structure of broccoli. Thus, flavor and the numerous physiological changes and attributes associated with glucosinolates are retained to a much greater degree in blanched brussels sprouts than in blanched broccoli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00106.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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