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  • 1
    Electronic Resource
    Electronic Resource
    DESTRUCTION OF MICROORGANISMS AND DEFORMATION OF PLASTIC JARS BY HOT SORGHUM SYRUP (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 11 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sweet sorghum syrup was heated at 49° to 71°C and filled into glass jars of 200 mL capacity that contained each of four microorganisms (Bacillus subtilis; Byssochlamys nivea; Saccharomyces rouxii; and Aspergillus niger) at 0, 1,000 or 10,000 CFU/mL syrup. Counts were determined on syrup immediately after filling into the jars and after four months storage. The heated syrup at all temperatures significantly reduced the survival of bacteria and fungi at the time of filling. After four months, no bacteria could be detected in syrup at each temperature, and no fungi could be detected at 66° and 71°C. The heat of syrup at 71°C or lower did not cause single layer polypropylene jars to become deformed; however, at 77° and 82°C deformation occurred such that the jars were unsatisfactory for the packaging of syrup. Therefore, syrup can be filled at 66° and 71° into single layer polypropylene jars. At these temperatures, common spoilage microflora were destroyed or inactivated during storage, and the plastic jars did not become deformed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00906.x
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  • 2
    Electronic Resource
    Electronic Resource
    Flavor preference of selected food products from vegetables (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 1012-1015 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60219a040
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  • 3
    Electronic Resource
    Electronic Resource
    Sugar and Soluble Solids Changes in Refrigerated Sweet Corn (Zea mays L) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Three sweet corn (Zea mays L) genotypes, one cultivar each, were tested for sugar and soluble solids changes at 6°C for 5 days. Genotypes and cultivars were sugary (su), ‘Silver Queen’; sugary enhanced (se), ‘Incredible’ and super sweet (sh 2), ‘How Sweet It Is.’ Fructose, glucose, sucrose, maltose, total sugars and °Brix were measured. Sucrose predominated. Generally, °Brix, fructose, glucose and sucrose decreased and maltose increased, sh 2 had lowest °Brix and highest sucrose and total sugars, and su had highest °Brix and lowest sucrose and total sugars, su consisted of 3.8% total sugars (DWB); se, 7.2% and sh 2, 10.9%. Overall correlation coefficient between °Brix and total sugars was −0.99.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05515.x
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  • 4
    Electronic Resource
    Electronic Resource
    Physical, Chemical, Sensory and Microbiological Attributes of Sweet Potato Leather (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 “vegetable leather,” possessing a supple, leathery texture, was prepared with sweet potato (SP) and other ingredients. Samples were analyzed at 0, 30, and 60 days storage. Texture, but not flavor or acceptance, was affected by experimental factors. Ingredients had only minor effects on composition. Mean values were: moisture, 5.9%; crude protein, 5.8%; crude fat, 4.9%; ash, 2.7%; crude fiber, 2.2%; and nitrogen-free extract, 84.8%. Dietary fiber was 4.1%. Color of the leather was orange; pH was 4.8; annd caloric content was 17.3 kJ per g. Water activity ranged from 0.48 for leather with SP and apple to 0.58 for leather with SP and without apple. Microbiological counts of samples were low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06693.x
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  • 5
    Electronic Resource
    Electronic Resource
    Cassava (Manihot esculenta Crantz) Flour Fortification with Soy Flour (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: A flour was prepared from “sweet”cassava tubers. Cyanogenic acid content was 24.4 mg/kg of flour. Proximate analysis was made; crude protein content was 2.1%. Soy flour with 53.8% protein was used to fortify cassava flour at 5, 10, 15, and 20%. Quality of the cassava flour protein was very low; addition of soy raised the quality. Protein efficiency ratio of 80% cassava-20% soy composite flour was 1.55 when fed to rats. Rats receiving diets with 100% cassava, and 95% cassava-5% soy lost body weight. Diets with 90% cassava-10% soy caused no change in body weight. Soy softened the dough made from cassava-soy flours. Therefore, the smaller amounts of water needed to maintain a uniform dough consistency with increased levels of soy were determined. Dough became darker, more red and more yellow with increased amounts of soy. Panel scores for dough were increased with increased levels of soy up to 15%. Scores for appearance and eating quality for dough with 20% soy were lower than scores for dough containing no soy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02984.x
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  • 6
    Electronic Resource
    Electronic Resource
    YAM (Dioscorea spp.) FLOUR FORTIFICATION WITH SOY FLOUR (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: Yam flour was fortified with soy flour, rehydrated to a doughy consistency, and tested for resistance to extrusion, color and panel preference. The food product was similar to pounded yam “fufu” which is popular in West Africa. The protein content was 1.25% (yam flour control) and 5 or 10% for yam-soy flour dry mixtures. Addition of soy flour reduced consistency and increased stickiness; however, lowering the proportion of water in samples containing soy flour, produced samples similar to the control. Soy flour made the samples darker, less red and more yellow. Students from West Africa evaluated samples for appearance-kinesthetic quality and eating quality. The panel did not prefer one sample over another. The mean score of all samples was slightly above “liked moderately.” Thus, this yam food may be fortified to 10% protein (dry wt basis) with soy flour without reducing palatability. In the rehydrated product as eaten, the percentage protein in the control was 0.31; in the 5% protein sample, 1.48; and in the 10% protein sample, 3.38.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12612.x
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  • 7
    Electronic Resource
    Electronic Resource
    PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP-FRIED FISH FLESH (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb05813.x
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  • 8
    Electronic Resource
    Electronic Resource
    BLANCHING OF WHITE POTATOES BY MICROWAVE ENERGY FOLLOWED BY BOILING WATER (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY —Small white potatoes were heated with microwave energy followed by boiling water to determine the penetration of heat, inactivation of peroxidase and firmness of the potatoes. Treatments consisted of heating potatoes with microwave energy for 0.5, 1, 1.5 and 2 min followed by boiling water for 0, 1, 2, 3, 4 and 5 min. Temperature measurements were made at depths of 0.75 and 1.5 cm using tubers with a mean radius of 1.95 cm. Peroxidase inactivation was measured along the radius of a slice removed from the equatorial region. Firmness was determined by the ALLO-Kramer shear press. Potatoes, when heated by microwave energy, became hot first at the core with a heat gradient developing toward the periphery. Boiling water produced a heat gradient from the periphery toward the core. Consequently, the tissue located about midway of the radius was subjected to the least amount of heat. The minimum time required to completely inactivate peroxidase and the firmness values of the potato tissue at the time of enzymatic inactivation were as follows: 1.5 min microwaves and 3 min boiling water, 119 lb shear force; and 2 min microwaves and 2 min boiling water, 124 lb shear force. Peroxidase was not completely destroyed when the potatoes were subjected to energy for 1 min or less followed by heating in boiling water up to 5 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03293.x
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  • 9
    Electronic Resource
    Electronic Resource
    LEVELS OF DDT ISOMERS IN TURNIP GREENS AFTER BLANCHING AND THERMAL PROCESSING (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01383.x
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  • 10
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN SOLUBLE SOLIDS LEVEL OF RAW SWEET CORN AND SENSORY EVALUATION OF DEEP-FRIED CORN-ON-THE-COB (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: Soluble solids (SS) % of raw sweet corn (SC), Silver Queen variety, was correlated with panel texture of deep-fried corn. The r = 0.896 and R2= 0.803. The SS range of corn was 19-26s. As corn of increasing SS was used, texture changed from that of succulent, low solids to less succulent, higher solids. Preference scores ranged from 2.4-3, placing samples between “liked moderately” and “liked slightly” categories. No preference was found among samples of the SS range used. Thus, SC of this variety may be allowed to reach at least 26% SS and still receive a score similar to that for corn with 19% SS. Deep-frying raw kernels decreased moisture by 6.8% and increased the oil content from 3.98 to 6.51%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14429.x
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