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  • 1
    Electronic Resource
    Electronic Resource
    Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Bacillus cereus T and F4810/72, B. stearothermophilus ATCC 1518, and Clostridium perfringens NCTC 8798 spore inactivation by 20, 50, and 80 mg chlorine dioxide (ClO2)/L at three pH values (4.5, 6.5, 8.5) were evaluated. ClO2 concentration, species and sporulation medium significantly (p 〈 0.001) affect spore sensitivity. B. cereus T sporulated in Modified G medium and B. stearothermophilus ATCC 1518 are similarly ClO2 sensitive, and each is significantly more sensitive than Fortified Nutrient Agar-sporulated B. cereus T and F4810/72. The Bacillus spore populations are more ClO2 sensitive than C. perfringens spore populations. Treatment pH affects C. perfringens but not Bacillus inactivation. Spores lacking intact coats are significantly more ClO2 sensitive than the strains with coats intact.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10869.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Method of Preparation and Sensory Evaluation of Sweet Potato Patties (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: Sweet potato patties were prepared from Jewel and Centennial cultivars which were freshly harvested or cured and stored. The patties were prepared with additions of sugar, starch and other minor ingredients to peeled, cooked sweet potatoes. The resulting mixture was comminuted, heated by steam injection; vacuum cooled and molded into patties. The patties were cooked in peanut oil and evaluated by a sensory panel. The evaluations indicated that patties of acceptable quality could be prepared from either freshly harvested sweet potatoes or from roots that had been cured and stored for up to 6 months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03543.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Pyrolysis-GC Analysis as an Identification Method of Fats and Oils (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: Pyrolysis at 700°C for 10 set under N2 gas and 360 mm Hg partial pressure of 18 fats and oils (including oils of the same type but from different sources or varieties), and subsequent GC analysis of the pyrolyzates, revealed differences in both the number and quantities of compounds produced. Statistical analysis of the data showed that all of these fats and oils were distinguishable from one another; moreover, varieties of the same lipid could also be differentiated. This technique requires only microgram quantities of the oil or fat to be analyzed, and the direct pyrolysis and GC analysis gives a “fingerprint” program that differentiates the lipid from others.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13020.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Interdependency and Underlying Dimensions of Sensory Flavor Characteristics of Selected Foods (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: Flavor profile data for beefsteaks, fish gels, frankfurters, peanuts, peanut butters, and baked sweet potatoes were subjected to principal component analysis to study the interdependency and the underlying dimensions of the sensory flavor characteristics in order to simplify the method of flavor profile analysis. The character notes used by the panel to describe the flavor profile of each food were not completely independent. The underlying dimensional structure had a number of dimensions equal to approximately 1/3 the number of character notes which explained about 3/4 of the total variance. Flavor profile analysis for each of the evaluated foods could thereby be simplified through reducing the number of character notes to about 1/3 the original number.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13761.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Comparison of Mean and Consensus Scores from Flavor and Texture Profile Analyses of Selected Food Products (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: Mean and the consensus scores from flavor and the texture profile analyses of selected food products were compared to determine which is superior for the purpose of statistical analysis. Results from the analysis of variance indicated that the mean scores gave a smaller coefficient of variation than the consensus scores for most of the character notes evaluated. When principal component analysis was applied to both the mean and the consensus scores, mean scores produced a higher “cumulative proportion of variance accounted for” by the component. The results of this study suggest that using the mean scores from flavor profile or texture profile analyses is superior to using consensus scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13763.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Variability associated with the official USDA sampling plan used to inspect export wheat shipments for Tilletia controversa spores (2001)
    Oxford, UK : Blackwell Science Ltd
    Plant pathology 50 (2001), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The variability associated with estimating the true concentration of teliospores of dwarf bunt (Tilletia controversa) per 50 g of wheat (TC concentration) in an export wheat shipment was studied by measuring the TC concentration in 16 test samples (50 g) taken from each of 137 export shipments. The variability among the 16 TC test sample results, as measured by the standard deviation, was found to increase with TC concentration. The functional relationship was approximately linear in a full-log plot and regression analysis was used to determine the coefficients of the regression equation. Using statistical theory, the regression equation was modified to predict the standard deviation among test sample sizes other than the 50 g size used in this study. The standard deviation and coefficient of variation associated with using a 50 g test sample to estimate the true TC concentration of a wheat shipment with 2000 spores per 50 g were estimated to be 1062·8 and 53·1%, respectively. Increasing test sample size to 1600 g reduced the standard deviation and coefficient of variation to 187·9 and 9·4%, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-3059.2001.00640.x
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    Paper (German National Licenses)
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