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  • 1
    Electronic Resource
    Electronic Resource
    Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium, and Temperature (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: First-order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6–3.8), calcium (0–72 mM), and temperature (25–65°C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first-order plots. A five–variable, empirical equation was derived (R2= 0.913) which predicted softening rates as a tunction of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon previous history of calcium exposure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06229.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Regeneration of Spanish Style Green Table Olive Brines by Ultrafiltration (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Ultrafiltration was applied to regenerate brines from green table olive fermentations. Experiments were conducted to select optimum membrane pore size and working conditions, as well as effects on characteristics of brines and olives packed with these regenerated brines. According to the results, good decoloration of such solutions was achieved with polysulfonate membranes of 1,000 daltons pore size. Best working conditions were : 18 bars, room temperature, room temperature (25°C), and without any previous filtration. Very low reduction of NaCl and slight decrease of lactic acid were noted. No effect on the quality of packed olives with the treated brines was detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07829.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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