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  • 1
    Electronic Resource
    Electronic Resource
    THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 26 (2003), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of field strength, soluble solids (from 14 to 59.5 °Brix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. an increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 °Brix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2003.tb00587.x
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  • 2
    Electronic Resource
    Electronic Resource
    Comparative Study of Selva and Camarosa Strawberries for the Commercial Market (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Selva and Camarosa strawberry varieties were characterized chemically and physically. The importance of keeping the stem until processing, the influence of different transport periods under refrigerated conditions, the effects of freezing and exposure to air of damaged surfaces were evaluated. During freezing, losses of ascorbic acid, sucrose, fructose and glucose were reported for both varieties. However, keeping the stem intact minimizes the losses of ascorbic acid in frozen fruits. The exposure to air of cut surfaces affects ascorbic acid content of fresh fruits, with the highest losses reported in Camarosa.Selva showed properties important for commercial use, as compared to Camarosa, with regard to a higher resistance to thawing and higher contents of total phenolics, total protein, and ascorbic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09515.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 work deals with the determination of the inactivation kinetics of several enzymes, most of them used as time-temperature integrators in the food industry. The tested enzymes were polyphenoloxidase, lipoxygenase, pectinase, alkaline phosphatase, and p-galactosidase, and the inactivation assays were performed under conventional and ohmic heating conditions. The thermal history of the samples (conventional and ohmically processed) was made equal to determine if there was an additional inactivation caused by the presence of an electric field, thus eliminating temperature as a variable. All the enzymes followed 1st-order inactivation kinetics for both conventional and ohmic heating treatments. The presence of an electric field does not cause an enhanced inactivation to alkaline phosphatase, pectinase, and β- galactosidase. However, lipoxygenase and polyphenoloxidase kinetics were significantly affected by the electric field, reducing the time needed for inactivation. The results of the present work can be used industrially to determine processing effectiveness when ohmic heating technology is applied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09918.x
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  • 4
    Electronic Resource
    Electronic Resource
    Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach (2003)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 38 (2003), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The objective of this study was to test a complex constrained simplex, direct search, sequential method for the optimization of a ternary mixture of protein ingredients used in a formulation for the preparation of a milk drink regularly consumed in institutional nutritional programmes. Three proteins [hydrolysed gelatine (HG), wheat gluten (WG) and soybean protein isolate (SPI)] were mixed according to a simplex-centroid design, in order to explore the possible synergies between the sensory, nutritional and economic attributes. Mixtures containing different proportions of the three ingredients were submitted to sensory, nutritional and economic evaluations. All responses were modelled using Scheffé's canonical equations. A microinformatics application was developed in order to permit optimization to be computed. The optimum solution obtained by this non-linear programming was HG = 20%, WG = 27% and SPI = 53%, suggesting that the program is efficient and flexible enough for multiresponse optimization. The optimal point behaviour of the entry variables (HG, WG and SPI) can be monitored with graphs of the trace plot type, in which the proportion of two variables is fixed and the third is allowed to vary in relation to the desired response.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2003.00650.x
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  • 5
    Electronic Resource
    Electronic Resource
    Floristic relationship between scrubland and grassland patches in the Mediterranean landscape of the Iberian Peninsula (2000)
    Springer
    Plant ecology 149 (2000), S. 63-70 
    Details
    ISSN: 1573-5052
    Keywords: Environmental gradient ; Inter-community association ; Mediterranean scrubland ; Rural landscape ; Spatial association ; Therophyte grasslands
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract In the rural Mediterranean landscape, mosaics of patches of sclerophyllous scrubland and semi-natural grasslands are frequent. The plant communities of these patches, which are physiognomically easy to recognise, are very heterogeneous. The objective of this paper is to determine whether the patches of scrub-grassland represent an integrated response unit of the vegetation with regard to the physical environment (climatic, geographical and edaphic factors) and human use, or whether, on the contrary, this is an independent response. In order to do this a total of 50 sampling sites where scrubland and grassland patches were in contact were studied along a 370 km E-W mesoclimatic gradient from central Spain to Portugal (Iberian Peninsula). Two distinct zones, the east and the west halves of the study area, were identified according to the plant communities. Within each of these zones, each type of patch responded to the previously mentioned factors, differentially and independently. This determined a general lack of inter-community association or floristic correlation between scrub and grassland plant communities in contact. The spatial association is a random process probably related to the particular human management realised on every scrubland and grassland patch. The scrub–grassland pattern, which is characteristic of the Mediterranean landscape, does not represent an integrated response unit of the vegetation to a given environment, but rather the sum of the independent responses to the environment of the two patches in contact. Nomenclature for taxa: T. G. Tutin et al. 1694–1980. Flora Europaea Cambridge University Press, Cambridge.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1009846605935
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