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  • 1
    Electronic Resource
    Electronic Resource
    MICROFLORA CHANGES IN MODIFIED-ATMOSPHERE-PACKAGED BROCCOLI FLORETS STORED AT REFRIGERATED TEMPERATURE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 17 (1994), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the microflora of packaged (Resinite VF-71 film) and nonpackaged broccoli florets held at 8C for 7 days were analyzed. Oxygen and carbon dioxide concentrations, aerobic plate, coliform yeast/mold counts, and overall quality were determined. Level of O2 decreased from 15.58 to 5.15%, while CO2 increased from 2.88 to 8.22% after 94 h of storage. Within each microorganism group, similar growth trends were observed between the packaged and nonpackaged samples; however, the packaged samples consistently exhibited a statistically significant (p ≤ 0.05) lower microbial count compared with nonpackaged samples throughout the storage period. Packaged and nonpackaged florets retained their green color and no off-odor was detected; however, the nonpackaged florets were found to be less crispy than the packaged samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1994.tb00156.x
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  • 2
    Electronic Resource
    Electronic Resource
    MICROFLORA CHANGES IN MISTED AND NONMISTED BROCCOLI AT REFRIGERATED STORAGE TEMPERATURES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Plate counts of three groups of microorganisms [aerobic plate count (APC), coliforms (C), and yeast and mold (Y/M)] were determined in misted (M), nonmisted in the same cold room (SNM), and nonmisted in a different cold room (DNM) broccoli stored at 4 ± 1C for five days. Relative humidity of the cold rooms, moisture content of the broccoli, and microbial quality of the misting water were also determined. Two-way ANOVA indicated significant differences (p ≤ 0.05) between M, SNM and DNM treatments. Misting was found to minimize the increase in plate counts of the three microorganism groups monitored. Higher relative humidity in the misted samples compared with the nonmisted samples, the washing effect of the misting water and possible residual chlorine effects due to the use of chlorinated tap water may explain the reduced viable counts observed in the misted samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00381.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Proton, deuterium, and oxygen-17 nuclear magnetic resonance relaxation studies of lactose- and sucrose-water systems (1991)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 39 (1991), S. 1921-1926 
    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/jf00011a005
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  • 4
    Electronic Resource
    Electronic Resource
    Proton nuclear magnetic resonance measurements on various sugar solutions (1992)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 40 (1992), S. 1524-1527 
    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/jf00021a010
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  • 5
    Electronic Resource
    Electronic Resource
    KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Aqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06245.x
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  • 6
    Electronic Resource
    Electronic Resource
    Lactose Crystallization in Skim Milk Powder Observed by Hydrodynamic Equilibria, Scanning Electron Microscopy and 2H Nuclear Magnetic Resonance (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Lactose crystallization in medium heat nonfat dry milk as a function of water activity (0.01 to 0.94 aw) and time (2 wk) at constant temperature (20°C) was investigated by changes in moisture during the equilibration period and scanning electron microscopy. Discontinuous sorption behavior observed at aw 0.54 and above was ascribed to lactose undergoing a transition from the amorphous to the crystalline state. Scanning electron micrographs taken throughout the equilibration period revealed increasing lactose crystallization with time at and above aw 0.54. Deuterium(2H) Nuclear Magnetic Resonance (NMR) spectroscopy was used to monitor the water mobility during the amorphous to crystalline state transition. Changes in water mobility were found to be directly related to the observed moisture changes and the transition of lactose from the amorphous to crystalline state.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01582.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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 two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 set acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06228.x
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  • 8
    Electronic Resource
    Electronic Resource
    Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Binding of Na+ in aqueous gum systems as determined by 23Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non-ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R2, see−l) indicated Na+ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception- compared to nonionic gums. As Na+ increased in both ionic and nonionic systems, R2 values converged and perceived saltiness equalized. Food components that bind Na+ may suppress saltiness perception, which may be important in low-sodium foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06932.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Low sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p 〈 0.01), and added NaCl* thickener (p 〈 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10939.x
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  • 10
    Electronic Resource
    Electronic Resource
    Water Mobility and Crystallization Action of Lactose-water Systems by Oxygen-17 and Carbon-13 NMR (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Systems ranging in concentration from 10-60g lactose/100g water were investigated by fully proton decoupled 17O and fully proton decoupled 13C Nuclear Magnetic Resonance (NMR). The relation between 17O NMR transverse relaxation rate measurements and lactose concentration showed water mobility decreased linearly with increasing lactose concentration up to 25g lactose/100g water and decreased rapidly and nonlinearly above that level. Water mobility was used to monitor lactose crystallization in supersaturated solutions with time. The 13C NMR showed no significant differences in chemical shifts of carbon atom peaks in lactose molecules during crystallization. However, depending on the method of sample preparation, mutarotation could be observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03952.x
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