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  • 1
    Electronic Resource
    Electronic Resource
    Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar (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: Hydration ratio of dry peas increased as soak time increased. Drained weights for the cv. Alaska decreased as soak time was increased, but drained weight for the cv. Garfield remained constant. Shear values increased for‘Alaska’, but decreased for‘Garfield’as soak time was extended. Moisture content decreased for‘Alaska’, but increased for‘Garfield’as soak time was extended. Objective color remained constant regardless of soak time. Sensory integrity (wholeness) was improved as soak time was extended for‘Alaska’peas. The addition of 0.5% CaCl2 solution to canned peas reduced hydration ratios, drained weights, and color, and increased shear values and sensory integrity and appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13318.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins (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: Apple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12434.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    GRILLED FREEZE-DRIED STEAKS. (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.tb12541.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF CUT AND FIELD-HOLDING CONDITIONS OF ACTIVITY OF PHENYLALANINE AMMONIA-LYASE AND TEXTURE IN FRESH ASPARAGUS SPEARS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Asparagus spears were cut to lengths of 14 cm (all green) and 17.8 cm (including butt) and held either in the shade or exposed to sun in the field for 0, 9, and 24 hr and analyzed for phenylalanine ammonia-lyase (PAL) activity and shear-press firmness. Both shear-press value and PAL activity increased on a fresh-weight basis during post-harvest holding regardless of cut or holding condition. However, markedly higher shear values and PAL activities were found in both spears cut “all green” and those held in the sun.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04088.x
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  • 5
    Electronic Resource
    Electronic Resource
    BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY (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.tb02268.x
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  • 6
    Electronic Resource
    Electronic Resource
    Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching (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: High temperature short time (HTST) steam blanched dry beans had greater drained weights and shear values than water blanched dry beans. Moisture content of dry beans was greater after water blanching. Subjective grade was closely related to drained weights and shear values, and HTST steam blanched dry beans had better subjective grades than water blanched dry beans. Water blanched dry beans were lighter in color than HTST steam blanched dry beans. As length of HTST steam blanch was increased, Agtron color of the beans darkened. High quality canned dry beans can be produced with HTST steam blanching with energy and time savings, but differences between water and HTST steam blanching and canning quality is highly dependent on cultivar and length of HTST steam blanch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14978.x
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  • 7
    Electronic Resource
    Electronic Resource
    Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality (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 composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P〈0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10750.x
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  • 8
    Electronic Resource
    Electronic Resource
    INFLUENCE OF FLOAT MATERIALS ON THE QUALITY OF ‘d'ANJOU’ PEARS AFTER REGULAR AND CONTROLLED ATMOSPHERE STORAGE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 28 (2004), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty bins of commercially harvested ‘d'Anjou’ pears from each of three growers were packed at a commercial packing facility, using either of two pear float materials and wrapping the pears in one of three paper wraps. Float materials used were potassium phosphate (XEDA-F, pH 11.3) or lignin sulfonate (lignosite), the industry standard. Paper wraps were impregnated with either Biox-A, 3% oil + copper and ethoxyquin (3% C&E), or 6% oil + copper and ethoxyquin (6%C&E). After packing, 36 boxes were placed in regular atmosphere (RA) storage at 1C. Seventy-two boxes were placed in controlled atmosphere (CA) storage (1.5% O2 and 1.0% CO2 at OC). After 50 days (RA) or 100 and 200 days (CA) storage, fruit was removed and quality evaluated. Float material (Lignosite or XEDA-F) did not influence either objective or subjective quality under either RA storage or up to 200 days CA storage. Type of paper wrap did have a strong influence on pear quality, particularly affecting scald rating and subjective ratings of pear quality. Paper wraps containing Biox A produced pears of reduced quality compared to papers with either 3 or 6% oil with C&E, which were comparable in quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2004.tb00535.x
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  • 9
    Electronic Resource
    Electronic Resource
    METHYL BROMIDE, TIME and TEMPERATURE of EXPOSURE ON APPLE QUALITY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: . The use of methyl bromide (MeBr) as a fumigant to control codling moth in ‘Delicious’apples resulted in a loss of firmness, internal color and therefore a reduction in the amount of acceptable fruit. Time and temperature of MeBr exposure were directly related to firmness and internal color loss. As the exposure time was increased beyond 2 h and exposure temperature above 6°C firmness and internal color loss were accelerated. an 8-day ambient storage period exacerbated firmness and internal color loss as time and temperature of MeBr exposure were increased. A fumigation regime of 56 g MeBr/m3 at 6°C for 2 h resulted in acceptable fruit during a 60 day refrigerated storage period. Increased exposure times or temperatures beyond 56 g MeBr/m3 at 6°C for 2 h resulted in unacceptable firmness and internal color loss, coupled with a major loss in acceptable fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1990.tb00830.x
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  • 10
    Electronic Resource
    Electronic Resource
    CARBOHYDRATE CONCENTRATIONS OF APPLES AND PEARS AS INFLUENCED BY IRRADIATION AS A QUARANTINE TREATMENT (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercially packed Fuji and Granny Smith apples and Anjou and Bosc pears were exposed to irradiation treatments using a gamma beam 650 source containing cobalt-60 at doses of 150, 300, 600 and 900 Gy. After irradiation, apples were stored for 30, 60 and 90 days, while pears were stored for 30 and 90 days in ambient atmosphere at 1C. Analysis of carbohydrate concentrations of the fruit flesh were conducted during and after each storage period. Irradiation treatment did not influence the total carbohydrate or individual sucrose, glucose, fructose, or sorbitol concentrations in either apples or pears, regardless of the cultivar. Carbohydrate concentrations changed in both apples and pears as storage time progressed and these changes were cultivar dependent. Total carbohydrates and glucose, fructose and sorbitol concentrations increased, and sucrose decreased in apples as storage progressed. Total carbohydrates and fructose increased; whereas, sucrose, glucose and sorbitol concentrations decreased in Anjou pears as storage progressed. Total and individual carbohydrate concentrations decreased in Bosc pears as storage progressed from 30 to 90 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00509.x
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