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  • 1
    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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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION (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: Trypsin inhibitory activity (TIA) of 4 varieties (var) of soybeans was measured. Values (mg/g soybean) represent TIA extracted under conditions employed and are equivalent to a weighed amount of crystallized soybean trypsin inhibitors (TI). As the beans matured, the amount of TIA in the extract increased Dare variety had the sharpest increase, 13.4-27.5 mg/g. Mean mdg of TI for Kanrich was 22.5; Verde, 21.7; Soylima, 17.5; and Dare, 21.8. Dehulled beans held 2.5 min in boiling water had 97–98% of the extractable TIA destroyed. Rinsing beans in water removed up to 10.2% TIA. Removing the testa from unrinsed beans reduced TIA up to 4.3%. Decorticated, rinsed cotyledons remined 50.9% (Soylima) to 80.6% (Verde) of the extractable TIA. Beans which were soaked, germinated 3 days and rinsed twice daily lost up to 13.2% TIA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01127.x
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  • 4
    Electronic Resource
    Electronic Resource
    STABILITY AND ACCEPTANCE OF INTERMEDIATE MOISTURE, DEEP-FRIED CATFISH (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb00576.x
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  • 5
    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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  • 6
    Electronic Resource
    Electronic Resource
    Sweet Potato as an Ingredient of Yeast-Raised Doughnuts (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: Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam-cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast-raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow-orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07634.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECTS OF PEANUT SHELL FLOUR ON, FIRMNESS, COLOR AND ACCEPTANCE OF PEANUT BUTTER (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08549.x
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  • 8
    Electronic Resource
    Electronic Resource
    QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Two varieties of whole green beans, prepared by steaming, were held on a steam table (〉60°C) with portions removed at 10-min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined for the seven holding periods. Varieties were inherently different in color (P 〈 0.01). Holding time affected dominant wavelength (P 〈 0.01), Munsell color (P 〈 0.01), force (P 〈 0.05) and work (P 〈 0.05). Texture, color and overall acceptability were evaluated by a trained sensory panel. A consumer panel also evaluated overall acceptability. Orthogonal comparisons of sensory and objective evaluations for dominant wavelengths, force and work were linear. Acceptability scores were highest at 30-min heated holding time. Statistical analysis indicated that objective quality control standards could be defined by a range of Munsell colors or dominant wavelengths and/or force and work measurements obtained at optimum holding periods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15234.x
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  • 9
    Electronic Resource
    Electronic Resource
    Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p 〈 0.001), Zn, Fe and K (p 〈0.01) and Mn (P〈0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x
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  • 10
    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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