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
  • 1980-1984  (8)
  • 1960-1964  (4)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Acidification Requirements for Home Canned Combinations of Tomatoes and Low-Acid Ingredients (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 methods of estimating acidification requirements for home canned high-acid foods comprising combinations of tomatoes with low-acid ingredients were compared with forty representative products. Acidification estimates were based on recipe specifications, titration data, predictions made with a regression equation derived from a quadratic model, and predictions derived from a worst case analysis of the model. The last method resulted in satisfactory pH reductions (0.2-0.3 unit) even with products having pH values close to 4.6. Acidification recommendations based on the worst case analysis are given for eight categories of high-acid combination products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12960.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
    Deodorization of a Colorant Prepared from Red Cabbage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 process for preparing odor-free colorant from red cabbage was developed. Anthocyanins in an acidified aqueous cabbage extract were adsorbed on Amberlite XAD-7, water-washed to remove residual cabbage odor, eluted with ethanol containing 0.1% HCl, and concentrated by evaporation. Optimal conditions for single stage batch contact and column deodorization were determined. Pigment recovery generally exceeded 90%. The stability, spectral, and colorant properties of the recovered pigments were not altered significantly by the process. Spent adsorbent could be regenerated by water washing without adversely affecting process efficiency or colorant performance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12758.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
    The Nutritive Value of Maine Sardines. (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Maine sardines, processed by steaming or deep-fat frying, were evaluated in terms of a number of nutrients. The product is a good source of a number of nutrients, including protein, unsaturated fatty acids, fluorine, and calcium. Some indication was found of an exchange between the packing oil and sardine lipid. The sample processed by deep-fat frying had a slightly increased fat concentration and a concomitant decrease in water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb01655.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
    CORRELATION OF NONDESTRUCTIVE MEASUREMENTS AND SOLUBLE SOLIDS FOR ROME BEAUTY AND YORK IMPERIAL APPLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Relationships between nondestructive measurements and other indices of fruit composition or condition in Rome Beauty, York Imperial, Red Spur Delicious, and Golden Delicious apples were studied. Fruits were subjected to different storage and ripening treatments before being analyzed individually by various nondestructive and destructive procedures. Of the procedures tested, potentially useful correlations were obtained between nondestructive spectrophotometric measurements and juice soluble solids with Rome Beauty and York Imperial apples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03894.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING THE pH OF HOME-CANNED PEPPERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 influence of recipe and raw material on the pH of home-canned peppers was investigated. Acidification levels specified in typical recipes were compared with those found in similar commercial products having acceptable pH values. Green and red peppers representing 12 varieties were analyzed for pH, acidity, and response to acidulation in the raw state and after canning with and without added vinegar. Hungarian Wax and Sweet Cherry peppers were more highly buffered than the other cultivars analyzed, requiring the addition of 1 tbsp vinegar (5% acidity) per pint jar of canned product to reduce the pH to or below 4.6. No less than that quantity of vinegar should be added.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04144.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Stability of Spinach Catalase. (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Some of the variables influencing the stability of purified and unpurified spinach catalase during storage were evaluated in model systems. A purified preparation of spinach catalase was obtained from spinach leaves by comminution and extraction with phosphate buffer and extraction with n-butanol, NH4)2SO4 precipitation, (NH4)2SO4 fractionation, dialysis, and lyophilization. The preparation had a Kat.-f. of 3300 at pH 7.0. The stability of the enzyme in storage was influenced primarily by storage temperature, the pH of catalase solutions, and the activity of microorganisms. The enzyme concentration had a relatively minor effect on catalase stability. The stability of spinach catalase during storage was not influenced by the presence of NaCl, sucrose, starch, and denatured catalase in catalase solutions; the atmospheric pressure under which solutions were stored: or differences in freezing rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00092.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Stability of Spinach Catalase. (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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 effects of certain variables on the thermal stability of spinach catalase were investigated with model systems. The rate of thermal inactivation of spinach catalase was accelerated as heating temperature was increased. Inactivation kinetics were not first-order with solutions of the purified enzyme between 50 and 60°C and with spinach extracts at 55°C, hut became first-order with the latter preparation as the temperature was increased to 65°C. The presence of a heat-labile catalase inhibitor is postulated. Catalase was more thermostable in spinch extracts than in solutions of the purified enzyme. Purified spinach catalase at 55°C was more thermostable in solutions at pH 5.5 and 7.0 than at pH 9.0. The thermostahility of purified spinach catalase was not influenced by the enzyme concentration or by the presence of 1.5% NaCl, 3.6% sucrose, or 3.6% starch in pH 7.0 solution at 55°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00093.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Stability of Spinach Catalase. (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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 regeneration of spinach catalase was demonstrated during storage after heat inactivation. The occurrence of regeneration was influenced by the enzyme source, pH, heating conditions, and storage conditions. The change in catalase activity after heating was considered to represent the balance between enzyme regeneration and enzyme inactivation during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00094.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Correlation Between pH and Composition of Foods Comprising Mixtures of Tomatoes and Low-Acid Ingredients (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Acidity and pH data for more than 100 products comprising mixtures of tomatoes and low-acid ingredienis were compared to develop a generalized method of pH prediction. Products and their major ingredients were titrated with NaOH or acetic acid to pH 4.6 and 8.1 endpoints. Two indices of acidity, developed from these data, were correlated with product pH values, and regression equations for pH prediction were obtained. The accuracy of prediction was improved by correlating the data for related products such as soups, sauces, and simple tomato-vegetable mixtures. Correlation coefficients as high as 0.9 were obtained with the last category. These results demonstrate the feasibility of pH prediction from recipe data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13715.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 recipe data bank and method of data processing were developed to classify tomato-based combinations of low and high acid ingredients according to product pH. Information describing the composition and preparation of more than 400 products were entered into the data bank. The extent of variation in ingredient proportions for different product categories was estimated. The ratio of low acid to high acid ingredients specified by the recipe was used as a criterion for selecting representative recipes for preparation and pH determination. High correlations were obtained between this index and product pH. The acidity of 24 common categories of combination products was characterized by the testing of representative recipes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11078.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...