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  • 1
    Electronic Resource
    Electronic Resource
    Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy (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: Untreated and treated (dipped in ascorbic acid solutions of 0, 0.5, 1.0, or 5.0%) raw psoas major muscle samples were exposed to radiant energy in a model system (500W Hg lamp, 577 nm, 2°± 1°C, 20% 02) with spectral reflectance measured every 30 min. Results varied with reflectance ratios or differences at 572/525, 630-582, 630/582, or 630-614 nm. Differences between 0 and 4 hr exposure indicated that ascorbic acid retarded pigment oxidation. The K/S ratio at 572/525 nm indicated that 5% ascorbic acid solution retarded pigment oxidation and protected muscle color most. Ascorbic acid retarded lipid oxidation (TBA values) in muscle stored at −26°C from 3–10 wk; a 5% solution gave the least protection of the solutions tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14518.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    QUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 7 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Arepas made from midwestern-grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P〈0.01) after frozen storage and reheating according to Instron values. Crust teture was more tender (P〈0.05) in arepas made from Flour 1 as determined by a sensory panel, but no differences were found in crumb texture. Homemade masa had lower L- and a-values and a higher b-value when compared to commercial flours and their respective doughs (P〈0.01). Arepas prepared from homemade masa had darkest crust color; their interiors reflected less light, were redder, and more yellow than interiors of arepas prepared from commercial flours as determined instrumentally and by a sensory panel (P〈0.001). Corn flavor was more intense (P〈0.001) for arepas made from homemade masa than for those made from the degermed commercial flours.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb01050.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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