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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF VARYING LEVELS OF SUCROSE, CORN SYRUP SOLIDS AND VINEGAR ON THE QUALITY OF SWEET PICKLED PEACHES (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: Quality changes in pickled peaches packed in three syrup concentrations and five ratios of sucrose-corn syrup solids were studied. Variations in the ratios of sucrose and corn syrup solids (CSS) had no apparent effect on Brix level or pH of the syrup. Shear press values which denoted increased firmness associated with osmotic action which caused shrinkage and loss of drained weight. The more attractive color of peaches packed in high density syrups (66–69° Brix) and all sucrose syrups was related to higher Gardner “a’ values. Different ratios of sucrose to CSS in the syrups significantly affected the sensory ratings for appearance, color, aroma, texture and flavor. Sensory quality scores decreased significantly when CSS were used to replace 50% or more of the sucrose in packing syrups. Multiple-comparison sensory difference tests closely paralleled findings from sensory quality ratings. Significant differences existed in sweetness, fruit flavor and general quality but not acidity. It was evident that sourness ratings were influenced by variations in syrup acidity. The Brix and acid levels of pickled peaches could be decreased by approximately 20% without causing significant changes in general quality and fruit flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02475.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF WHITE BREAD IN NUTRITIONALLY ADEQUATE DIETS ON IRON UTILIZATION BY ANEMIC RATS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Addition of up to 50% of oven-dried white bread in diets had no effect on utilization of ferrous sulfate iron by rats that were previously iron deficient. Diets were adequate in protein and all other nutrients, except iron, and bread was added only at the expense of carbohydrate. The parameters of response measured were hemoglobin, packed cell volume and red blood cell count. In diets containing a high proportion of protein from wheat, the low nutritional value of this protein may contribute to poor iron absorption but white bread itself appears not be detrimental to utilization of the mineral.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08455.x
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  • 3
    Electronic Resource
    Electronic Resource
    TECHNIQUES FOR STUNNING CHANNEL CATFISH AND THEIR EFFECTS ON PRODUCT QUALITY (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.tb07235.x
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  • 4
    Electronic Resource
    Electronic Resource
    TEXTURAL CHANGES AND MOLECULAR CHARACTERISTICS OF PECTIC CONSTITUENTS IN RIPENING PEACHES (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 Pectic constituents were isolated from the alcohol insoluble solids of freestone peaches at four stages of ripeness. The varieties studied were Poppy, Loring, Southland and Rio Oso Gem. The pectic substances were fractionated into pectinic acids, pectic acids and protopectin fractions and the molecular weight of each fraction was calculated from its intrinsic viscosity value. The purity and degree of esterification of each fraction were determined. Corresponding shear press firmness values were also measured. Decrease in the molecular weight values of the pectinic acid fraction was found to be closely related to the increase in proportion of pectinic acids with advancing ripeness. A decrease in esterification of the pectic constituents with advancing ripeness was found mainly in the protopectin fraction. These changes were also closely related to the reduction in shear press firmness of the tissue during the ripening process in all varieties of freestone peaches studied. These results seem to provide a basis for studies of enzymatic reactions which influence fruit ripening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15132.x
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  • 5
    Electronic Resource
    Electronic Resource
    PECAN NUT QUALITY. Effect of Time of Harvest on Composition, Sensory and Quality Characteristics (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.tb01067.x
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  • 6
    Electronic Resource
    Electronic Resource
    STORAGE STABILITY OF COMMERCIALLY PREPARED AND FROZEN POND-RAISED CHANNEL CATFISH (Ictalurus punctauts, rafinisque) (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 –The storage stability of frozen pond-raised channel catfish from five commercial processing plants was examined. Three distinct types of processing treatment were included in the five lots. Fish samples were evaluated initially and at regular intervals during frozen storage up to 270 days. The evaluations included changes in moisture, pH, fat stability (TBA value) and shear press values of the uncooked fish, and in sensory ratings for appearance, aroma, color, texture and flavor of the cooked products. Moisture losses and changes in pH during frozen storage were not statistically significant (P = 0.05). Thiobarbituric acid (TBA) values indicative of changes in fat stability, incresed in all five lots of fish with prolonged storage but were not closely correlated with changes in flavor rating. Sensory ratings for quality of the cooked product decreased significantly with successive storage periods. The regression patterns representing changes in quality during storage varied among the different losts of fish. Certain variations were related to the processing treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03323.x
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  • 7
    Electronic Resource
    Electronic Resource
    Changes and Variations in the Pectic Constitution of Ripening Peaches as Related to Product Firmness (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 6 commercial varieties of peaches–5 freestone (Ranger, Triogem, Sun-high, Elberta, and Afterglow), and 1 clingstone (Ambergem)–were examined at 4 stages of postharvest ripeness. Fresh fruit samples were tested for firmness and analyzed for pectin-esterase activity and for three pectin fractions (water-soluble, Versene-soluble, and Versene-insoluble). Shear press readings were taken on the corresponding canned samples as well as subjective firmness ratings for each variety at each stage of ripeness.In Ambergem, the proportions of the three pectin fractions remained relatively constant in fruits held 4 days at 25°C. In freestone peaches, the proportion of water-soluble pectin increased rapidly at the expense of the other two fractions. There were significant statistical differences between the freestone varieties in the proportions of Versene-soluble pectin retained with advancing ripeness. The differences in pectin constitution were related to the firmness of the fresh and canned products. Pectin-esterase activity was markedly lower for Elberta than for the other freestone varieties. The level of pectinesterase activity was not in itself related to firmness retention but may be involved indirectly in demethylation for cationic-binding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01804.x
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  • 8
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF PROTEIN ISOLATES FROM KERATINOUS MATERIAL OF POULTRY FEATHERS (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.tb02195.x
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  • 9
    Electronic Resource
    Electronic Resource
    EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOS (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: Pimiento peppers were canned at five levels of acidification, two levels of added sugar, three stages of ripeness, three post-harvest holding periods, and with three organic acids in separate experiments. Sensory evaluation of flavor revealed that although the panelists were able to distinguish differences due to pH, type of acid and sugar addition, there were no preferences shown for any treatments within experiments. Processing, type of acid, ripeness, post-harvest holding period, acidification technique, and peeling method influenced the amount of acid required to acidify pimientos to a given pH. Acid level and type affected pH and total acidity, pimiento ripeness influenced drained weight and Gardner color values, and ripeness and post-harvest holding period influenced shear texture of processed pimientos.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02318.x
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  • 10
    Electronic Resource
    Electronic Resource
    STORAGE STABILITY OF PEANUT-BASED FOODS: A REVIEW (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Storage stability in peanut-based foods is dependent not only upon the conditions under which such foods are held in the various marketing channels, but also upon the genetic, cultural, handling, processing and compositional variations in the raw peanuts used for preparation of the products. Most edible peanut products are those having an attractive and unique roasted flavor which requires special considerations for development and stability. The relatively high oil content of peanuts is an important factor also in storage stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14447.x
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