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  • 1
    Electronic Resource
    Electronic Resource
    Heat Effects on Soymilk, Indices of Protein Quality in Dried Soymilks (1964)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 524-528 
    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/jf60136a011
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  • 2
    Electronic Resource
    Electronic Resource
    Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans (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: The effect of NaCl on the texture of canned snap beans was studied with leached and nonleached pods. Pectin and Ca solubilization were also measured. NaCl promoted softening both during cooking and apart from cooking. The cooking effect was accompanied by increased pectin solubility. The noncooking effect was accompanied by increased Ca solubility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09235.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Post-Harvest Handling and Processing on Vitamin Contents of Peas (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: Vitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B6, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12755.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS (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: Carrots (26 varieties) were subjected to two blanching-in-water treatments prior to being canned in the conventional manner. (1) 4-5 min blanch at 212°F, (2) 20–30 min blanch at 165°F. All of the low temperature blanch carrots were firmer than the corresponding high temperature treatment. Blanching was carried out at 130°, 150°, 170°, 190°, 212° F. The firmness, free methanol and pH of these treatments all showed the same trend, increasing as blanch temperature was raised from 130® to 170®F and decreasing as blanch temperature was raised from 170® to 212®F. This evidence supports the conclusion that the increase in firmness is caused by the effects of pectin methyl esterase PME) which is activated by the low temperature blanch and inactivated by the high temperature blanch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03848.x
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  • 5
    Electronic Resource
    Electronic Resource
    DISPERSION OF PECTIN AND CELLULOSE IN DIMETHYL SULFOXIDE (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: Pectin and cellulose were coprecipitated from a binary dispersion in dimethyl sulfoxide. The coprecipitate was differentially stained and viewed under a microscope. Mounts that were prepared by evaporating samples of the coprecipitate as a film on microscopic slides contained uniformly distributed pectin and cellulose throughout the matrix. Mounts of dried, milled coprecipitate showed concentrations of cellulose primarily on the outer surface of pectin globules. This location of cellulose in the coprecipitate might be a consequence of milling which ruptured the possibly more fragile cellulose-cellulose bonds, vis-a-vis pectin-cellulose or pectin-pectin bonds of the inter-micellar aggregates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07439.x
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  • 6
    Electronic Resource
    Electronic Resource
    HEAT TREATMENTS AND THE TEXTURE AND PECTINS OF RED TART CHERRIES (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.tb07354.x
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  • 7
    Electronic Resource
    Electronic Resource
    Peck Substances of Sweet Cherries and Their Alteration during SO2 Brining (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— During ripening the proportion of protopectin in the cherries decreased as did the average intrinsic viscosity of the pectic material. Brining of the cherries resulted in a further decrease in the intrinsic viscosity and a conversion of protopectin and pectinic acid to the pectic acid form. The texture of the brined cherries softened with increasing maturity of the starting material. On prolonged storage in SO2 brine the texture of the cherries softened, and the intrinsic viscosity of the pectic materials decreased. The use of brines with pH levels above and below pH 3.1-3.5 caused a decrease in the intrinsic viscosity. A slight increase in pectic breakdown was seen when the SO2 was raised to the 2% level. The overall effect of brining on the pectic materials of the cherries was to cause extensive de-esterification and a decrease in the viscosity average molecular weight.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09704.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Gamma Radiation Upon Cherries (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: The effect of gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown-rot during high-temperature short-time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01837.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats (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: The effect of heating soymilk at 93 and 121°C for varying periods was evaluated in weanling rats. Also determined were trypsin inhibitor retention and available lysine values. Cooking soymilk 1–6 hr at 93 °C had no adverse effect on protein efficiency, growth, or available lysine. With cooking for 32 min at 121°C in contrast, there was a definite decline in protein efficiency ratio, and an indication that available lysine was declining. The drop in available lysine was greater after the soymilk had been heated 40 min at 121°C. The results indicate that the protein efficiency ratio of heat-processed soymilk is dependent upon both time and temperature of treatment. Also evaluated was the effect of spray-drying temperature and drying method on the nutritional quality of soymilk. The results indicate that an inlet temperature of 277°C or higher causes a drop in the utilization of soymilk protein, with a concurrent drop in the available lysine. Various methods of drying (spray, vacuum roll, atmospheric roll, and freeze) soymilk did not alter the nutritional quality of the protein to any great extent, although the data obtained for the freeze-dried soymilk did show a slightly lower growth rate and PER value. Available lysine data obtained for the heat-processed soymilk appear to be a better indication of protein quality in overheated soymilk than in underheated samples. The percentage of trypsin inhibitor retained, on the other hand, appears to be a good criterion for underheated but not for overheated soymilk samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01831.x
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  • 10
    Electronic Resource
    Electronic Resource
    COLOR OF ANTHOCYANIN SOLUTIONS EXPRESSED IN LIGHTNESS AND CHROMATICITY TERMS. Effect of pH and Type of Anthocyanin (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
    Notes: The combined effects of pH (3.0–3.8) and anthocyanin concentration on the color and spectral characteristics of aqueous solutions were studied with a number of anthocyanin glucosides. Color data, obtained with a Hunter Color Meter, were treated by plotting the “L” values against the corresponding “a,”“b,” hue angle and saturation chromaticity values, showing that maximum chromaticity values occurred at middle “L” values, and that these chromaticity values were increased when the pH was decreased. The predominantly red hues of anthocyanin solutions had more purple character at very low or very high “L” values, and when the pH was raised, or the anthocyanin had a greater degree of hydroxylation or methoxylation or when the anthocyanin was glycosylated in the 5 position as well as the 3 position. The range of hues, from orange to purple, obtainable with individual anthocyanins was dependent on the type of anthocyanin. At equal concentrations and pH the 3-monoglucosides gave darker solutions (lower “L” values) than 3,5-diglucosides. Wavelengths of maximum absorbance decreased as the anthocyanin concentration increased. The results might find application in standardizing the color of beverages containing anthocyanins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02886.x
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