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  • 1
    Electronic Resource
    Electronic Resource
    Sweet Potato Dehydration, Effects of Conditions of Storage of Raw Materials on Chemical Properties of Dehydrated Products (1955)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 3 (1955), S. 151-155 
    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/jf60048a008
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Polyelectrolyte Treatments on Waste Strength of Snap and Dry Bean Wastewaters (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: Processing waters from snap beans (SBW) and dry beans (DBW) were treated with 16 different cationic and anionic polyelectrolytes, singly and in combinations. None of the anionic and only two of the cationic polymers tested worked well for turbidity reduction. Treatments of SBW with Floculite 250 at 10–30 mg/L and of DBW with chitosan at 60–80 mg/L reduced turbidity (NTU) by 81 and 90%, chemical oxygen demand (COD) by 21 and 23%, total solids (TS) by 25 and 8%, suspended solids (SS) by 54 and 44%, dissolved solids (DS) by 22 and 0%, nitrate-nitrogen by 0 and 39%, and total phosphorus by 74 and 18%, respectively. Total aerobic bacteria, coliform bacteria, and mesophilic bacterial spores were reduced by 68 and 20%, 81 and 90%, and 94 and 96% for SBW and DBW treatments, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06649.x
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  • 3
    Electronic Resource
    Electronic Resource
    Quality Attributes of Fermented and Acidified Green Beans (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: A study was conducted with two styles and four blanch methods on green beans which were acidified with one of four organic acids or fermented. The beans were compared with conventional canned beans for selected quality attributes. Analyses showed that acidified and fermented beans were acceptable in color, firmness and flavor regardless of style, blanch or storage. The acidified and fermented beans were much firmer with less sloughing than conventional canned beans. Minor differences were noted in nutritive value of the beans. Panel ratings for flavor of acidified beans were not significantly different from the conventional canned beans except in fermented beans. Flavor differences in fermented beans were probably caused by flavor volatiles produced by the bacteria. Acidified and fermented beans should be suitable for many types of dishes prepared with green beans such as casseroles, salads, etc. as well as for salad bars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12764.x
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  • 4
    Electronic Resource
    Electronic Resource
    CHANGES IN NONVAOLATILE ACIDS OF CONCORD GRAPES DURING MATURATION (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: Separation by GLC indicated the major nonvolatile acids in Concord grapes to be tartaric and malic with lesser quantities of succinic, citric, quinic and ascorbic acids present. In the less mature fruit, malic acid was present in greater quantities than tartaric acid; however, as the grape berries ripened malic acid was apparently metabolized more rapidly than was tartaric acid so that tartaric became the dominant acid present in the fully ripe fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01543.x
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  • 5
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING COLOR DEGRADATION IN CONCORD GRAPE JUICE (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.tb02148.x
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  • 6
    Electronic Resource
    Electronic Resource
    NONVOLATILE ACIDS OF STRAWBERRIES (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.tb02080.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECTS OF ETHYLENE ON METABOLIC AND QUALITY ATTRIBUTES IN SWEET POTATO ROOTS (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.tb02257.x
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  • 8
    Electronic Resource
    Electronic Resource
    CARBOHYDRATE TRANSFORMATIONS, COLOR AND FIRMNESS OF CANNED SWEET POTATOES AS INFLUENCED BY VARIETY, STORAGE, pH and TREATMENT (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– Two varieties of sweet potatoes were canned at three storage intervals, six buffered pH levels, and two holding times to determine the influence on color, firmness, carbohydrates and other constituents. Color and firmness were improved when the pH was decreased from 8 to 3. There was an increase in brightness of color and firmness by holding peeled sweet potatoes 24 hr in buffers before canning. The sugars and phenolic substances were leached out during holding. Total polyphenols decreased with an increase in pH although tannic and chlorogenic acids were not changed appreciably. There was a decrease in starch and hemicellulose as a result of storage; whereas, water- and Calgon-soluble pectin were not affected. Starch decreased with an increase in pH regardless of other variables. Water-soluble pectin increased when pH was altered up or down from the normal pH of canned sweet potatoes of approximately 6.0. In comparison, Calgon-soluble pectin and hemicellulose reacted inversely to pH. It appeared that pH had a far greater effect on color and firmness than length of post-harvest storage of raw product after curing and other variables because of the direct effect on carbohydrate transformations and discoloration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02027.x
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  • 9
    Electronic Resource
    Electronic Resource
    PROCESSING FACTORS AFFECTING QUALITY AND STORAGE STABILITY OF CONCORD GRAPE JUICE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb07331.x
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  • 10
    Electronic Resource
    Electronic Resource
    Treatment of Potato Processing Wastewater with Coagulating and Polymeric Flocculating Agents (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: Reduction of wastewater strength in abrasive-peeled, lye-peeled, and steam-peeled potato processing wastewater using 4 inorganic salts and 11 polymers was investigated. Treatment of wastewater with 150 mg/ L FeCl3 6H2O + 20 mg/L Purifloc Anionic Polymer #23 aided in coagulation and flocculation of suspended solids of effluent from abrasive-peeled potatoes including greater than 90% reduction in chemical oxygen demand (COD), total suspended solids (TSS) and turbidity. Treatment with 300 mg/L CaCl2+ 25 mg/L Purifloc #23 reduced COD and TSS levels in wastewater from lye-peeled potato by 69% and 76%, respectively. In steam-peeled effluent, 350 mg/L CaCl2+ 25 mg/L Nalco 7122 reduced TSS by 90% and COD by 60%. Waste strength of effluent from processing potatoes can be substantially reduced by treating with coagulating and flocculating agents before discharging into municipal or other treatment systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10559.x
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