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  • 1
    Electronic Resource
    Electronic Resource
    Changes in nonvolatile acids, sugars, pectin and sugar composition of pectin during peach (Cv. Monroe) maturation (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 383-387 
    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/jf00092a008
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    IDENTIFICATION OF VOLATILE COMPOUNDS FROM RIPE MAYHAW FRUIT (CRATAEGUS OPACA, C. AESTIVALIS, AND C. RUFULA) (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Steam volatile fractions obtained from three commercial mayhaw cultivars and two native selections were analyzed by GC and GC/MS. Twenty-four compounds were identified. The nine major components, which comprised 70–80% of the volatile fraction, were hexanal, butyl acetate, (E)-2-hexenal, butyl butyrate, linalool, butyl hexanoate, methyl octanoate, pentyl hexanoate, and hexyl hexanoate. Minor constituents included eight esters, four terpenes, two benzenoid compounds and (E)-2-hexenol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00071.x
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  • 3
    Electronic Resource
    Electronic Resource
    Comparison of the volatile compounds from several commercial peach cultivars (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 234-237 
    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/jf00091a051
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Dielectric and Steam Heating Treatments on the Pre-Storage and Storage Color Characteristics of Pecan Kernels (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: Pecan kernels were subjected to steam conditioning and dielectric heating treatments and evaluated initially and during 16 wk of accelerated storage to determine temperature effects on color characteristics. Steam conditioning treatments, which raised kernel temperature to 93°C, caused significantly greater darkening of the kernels initially and during storage than did dielectric heating to 88, 136, and 156°C. Comparison of mean Hunter color values of stored dielectrically heat-treated kernels and kernels that were frozen and maintained as control samples showed a stabilizing influence on kernel darkening by these heat treatments. Lightness (L values) of the kernels was increased by dielectric heating, Hunter a values did not differ significantly from the control, and the hue (θ) of the kernels was increased only by the 156°C dielectric heating treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12838.x
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  • 5
    Electronic Resource
    Electronic Resource
    Comparative GLC-MS Analysis of Phenolic Acids of Selected Tree Nuts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Phenolic acids were extracted from the nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory and analyzed as their methyl esters/trimethylsilyl derivatives by GLC-MS. Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert. Caffeic was the predominant acid in pine nut; protocatechuic acid was predominant in almond and filbert. Phenolic acids isolated and identified were p-hydroxybenzoic, p-hydroxyphenylacetic, vanillic, protocatechuic, syringic, gallic, caffeic and ferulic acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14902.x
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  • 6
    Electronic Resource
    Electronic Resource
    GLC-MS Analysis of Volatile Constituents in Rabbiteye Blueberries (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Steam volatile oils were obtained from Rabbiteye blueberries (Vaccinium ashei Reade, cv. Tiftblue) in amounts of ca. 25 ppm of the berry and analyzed by capillary gas-liquid chromatography-mass spectrometry. Major components identified were ethyl acetate, limonene, hexanol, cis-2-hexenol, heptanol, cinerolone, β-ionone, terpinene-4-o1, 2-undecanone, α-terpineol, 1-carveol, nerol and eugenol. Of the 42 compounds identified, 29 have not been previously reported as constituents of blueberry volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14849.x
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  • 7
    Electronic Resource
    Electronic Resource
    Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF-FLAVORS DURING GRINDING OF RAW LEGUME SEEDS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Grinding dry California Small White beans or Lee soybeans under acid conditions inhibited lipoxidase in the seeds and resulted in bland legume slurries and “milks.” Sensory evaluation and gas chromatography were used to determine the effect of processing method on flavor. Off-flavor development was suppressed at pH 3.85 and below; acidification to about pH 2.0 was necessary to obtain maximum protein extraction in the preparation of legume “milk.” Acceptable bland products were obtained from the slurries by neutralization after heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00925.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY– A recently introduced variety of safflower, UC-1, produces an oil in which oleic:linoleic acid ratios of ordinary safflower oil are reversed, giving an oil with iodine value 90. This oil was compared with cottonseed oil and hydrogenated vegetable oil (HVD) for frying potato chips. After accelerated storage at ambient temperature under fluorescent light, the quality of chips fried in oleic safflower oil was ranked equal to that of chips fried in hydrogenated oil, Chips fried in either oil were more stable than those fried in cottonseed oil. Effect of propyl gallate antioxidant was negligible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02028.x
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  • 9
    Electronic Resource
    Electronic Resource
    LIPID CONSTITUENTS OF BLACK WALNUT KERNELS (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: Lipids from the kernels of black walnuts (Juglans nigra L.) were quantitated and identified by thin-layer chromatography and gas-liquid chromatography-mass spectrometry. Four classes of lipids were prominent in the walnut oils and were identified as complex lipids, α, β-diglycerides, sterols, and triglycerides. Triglycerides were the predominant class and comprised 99.9% of the lipids. Twenty-one fatty acids were isolated and identified. Among these, unsaturated fatty acids were predominant and comprised ca 92% of the fatty acids. On the basis of total fatty acids, octadecenoic and octadecadienoic acids comprised 86.1%. Twelve acids were present in trace amounts and accounted for ca 0.06% of the total.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10058.x
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  • 10
    Electronic Resource
    Electronic Resource
    Comparison of the Volatile Constituents from Rabbiteye Blueberries (Vaccinium ashei) During Ripening (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: GLC-MS analyses of steam distillates prepared from Delite, Tifblue, and Woodard cultivars of rabbiteye blueberries at three stages of maturity showed qualitative and quantitative differences in their organic constituents. Fifty-one compounds, consisting of aldehydes, ketones, alcohols, aromatic hydrocarbons, terpenes, esters, and three methyl substituted indanones (the latter tentative) were identified and compared. Most compounds with molecular weights of 100 - 200 amu appeared to increase with maturity and indicate potential use as indices of quality. Terpenes, C6 unsaturated aldehydes, and unsaturated alcohols were the predominant types of compounds identified in the distillates. Synthetic mixtures of lina- 1001, trans-2-hexenal, trans-2-hexenol, cis-3-hexen-1-ol and geraniol possessed typical fruity aromas reminiscent of fresh blueberry odorflavor as determined by informal sensory evaluations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13419.x
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