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  • 1
    Electronic Resource
    Electronic Resource
    Physicochemical, Microbiological, and Akara-Making Properties of Hard-To-Cook Cowpeas (1995)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 43 (1995), S. 989-992 
    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/jf00052a028
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF FILM PERFORATION ON THE QUALITY OF INDIVIDUALLY SEAL PACKAGED TOMATOES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 13 (1990), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freshly harvested, ethylene treated, mature green tomatoes (Lycopersicon esculentum Mill. cv. ‘Flora-Dade’) were individually packaged in heat-shrinkable perforated films and stored at 21°C and 55% RH. The degree of film perforation (exposed surface area, A) was varied as 0, 1.4, 4.5, 11 and 100%, with the hole diameter, D, being constant at 8 mm or D was varied as 0.7, 4, 8 and 16 mm, while A was kept constant at 11%. Films with A = 0 or 1.4% drastically reduced weight loss and tissue softening resulting in tomatoes of good eating quality and bright red color. Off-flavor was detected when films with D = 0.7 mm were used. Large size holes (D = 16 mm) allowed free gas exchange between the fruit and the environment. Results indicated that fruits transpire throughout the entire skin surface area, but respire primarily through the stem scar.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1990.tb00028.x
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  • 3
    Electronic Resource
    Electronic Resource
    Fat reduction affects quality of akara (fried cowpea paste) (2004)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 39 (2004), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Akara, a fried finger food made from cowpeas (Vigna unguiculata), is popular in West Africa and has been shown to be acceptable to American consumers. Akara is, however, a high-fat food (about 31%, dry wt basis). We determined the effects of incorporating two modifiers, high amylose cornstarch or extruded cowpea flour, on akara fat content and consumer acceptability. The modifiers were used at the 10% level. Akara fat content was reduced by 26.1% with cornstarch and by 36.8% with extruded cowpea flour. There were no significant differences in sensory ratings among samples, and all samples received acceptable ratings (6 = like slightly) for overall liking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.00827.x
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  • 4
    Electronic Resource
    Electronic Resource
    Microstructural Changes During Steam Peeling of Fruits and Vegetables (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Microstructural changes of the fruit tissue during a steam-peeling process were studied and critically evaluated using pimiento pepper (Capsicum annum L. cv.‘Truhart’) as a model commodity. The high temperature of the steam resulted in melting and reorganization (phase transition) of the cuticular waxes on the surface of the fruit. Heat transfer increased the temperature inside the fruit, which in turn caused vaporization of the cell fluids, increased internal pressure, occurrence of various biochemical reactions (hydrolysis of carbohydrates, breakdown of pectins) and finally rupture of cell walls and separation of the skin. A possible mechanism of peeling is discussed and a multistage peeling process is introduced to improve product yields and reduce peeling losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08969.x
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  • 5
    Electronic Resource
    Electronic Resource
    Chemical (NaOH) Peeling as Viewed by Scanning Electron Microscopy: Pimiento Peppers as a Case Study (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: Scanning electron microscopy (SEM) was used to examine microstructural changes of pimiento peppers (Capsicum annum L. cv. ‘Truhart’) treated with different NaOH (lye) solutions (1,4, and 9%), maintained at 80°C, for various times (1, 2, and 3 min). Photomicrographs indicated that NaOH removes the epicuticular and cuticular waxes, diffuses uniformly into the fruit where it breaks down epidermal and hypodermal cell walls, and solubilizes the middle lamella causing separation of the skin. In severe treatments the lye also dissolves the parenchyma cells of the mesocarp resulting in considerable loss during processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14071.x
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  • 6
    Electronic Resource
    Electronic Resource
    Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Samples of finely ground cowpea flour with moisture content adjusted to 10%, 25%, 35% (dry basis) were heated in sealed retort pouches at 70 to 95°C for periods of 2 to 32 min. Phytase showed a high thermal resistance with residual activity ranging between 50% and 95%. Thermal inactivation of cowpea phytase was adequately described by a fractional conversion model based on a 1st-order rate equation. Overall, increasing temperature and initial moisture content resulted in increased enzyme inactivation. Estimated activation energies between 70 and 95°C were 33.3, 37.9, and 43.4 kJ/mol at 10%, 25%, and 35% moisture, respectively. The kinetic models generated were successfully used to predict phytase activity in cowpea flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07097.x
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  • 7
    Electronic Resource
    Electronic Resource
    Inhibition of Listeria monocytogenes in tofu by use of a polyethylene film coated with a cellulosic solution containing nisin (2003)
    Oxford, UK : Blackwell Publishing 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2003.00684.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste (2005)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 40 (2005), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Particle size distribution (PSD) of cowpea meal is an important determinant of paste functionality and end product quality. Samples from various mills and screen sizes were used to determine PSD, water-holding capacity (WHC) and swelling capacity (SWC). Hammer mill (1.73 mm screen) meal had a geometric mean diameter (dgw) of 221 microns, whereas PM-360 [plate mill with one complete turn (360°) of clearance] meal had a dgw of 1559 microns. All other milling processes resulted in meal with an intermediate particle size. To reduce the particle size of cowpea pastes, cowpea meals were hydrated to pre-determined moisture contents, held for 15 min, and then blended in a blender before whipping. Blending increased the WHC and SWC of all samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.00964.x
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  • 9
    Electronic Resource
    Electronic Resource
    Properties of a thermal-processed beverage prepared from roasted partially defatted peanuts (1997)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 32 (1997), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two thermal processing methods on physical and sensory properties of a beverage prepared from finely ground, partially defatted roasted peanuts (Arachis hypogaea) were determined. Samples were either bottle-processed at 72 °C for 2 min or 111 °C for 8 min after homogenizing at 72 °C, or kettle-pasteurized for 2 min at 72, 77 or 82 °C before homogenizing at 72, 77 or 82 °C, respectively. Harsher thermal processing parameters increased the suspension stability and viscosity of bottle-processed beverage by 175 and 87%, respectively, but had no influence on kettle-pasteurized beverage. Total solids (%) and colour were not adversely affected by thermal processing. Beverage which was kettle-pasteurized and homogenized at 72 °C had low viscosity (6.1–8.4 cps), typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of whether carrageenan (stabilizer) or mono-diglyceride (emulsifier) were added to the formulation. Kettle-pasteurizing before homogenizing (20.7 × 106 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.1997.00402.x
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  • 10
    Electronic Resource
    Electronic Resource
    Edible Coating Effects on Storage Life and Quality of Tomatoes (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: Tomatoes at breaker and pink stage maturities were coated with comzein film. Color, weight and firmness changes and sensory quality were compared with noncoated tomatoes during storage at 21°C. Corn-zein fdm delayed color change and loss of firmness and weight during storage. Shelf life was extended by 6 days with film coatings as determined by sensory evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05563.x
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