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  • 1
    Electronic Resource
    Electronic Resource
    Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and Storage (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Changes in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpreheated fresh pack jalapeño pepper rings stored for 5 mo. Pepper rings preheated for 60 min at 50°C in a brine solution (8% NaCl and 0.2% CaCl2, were firmer, had more nonextrctable pectins (NXP), more bound calcium, less water-soluble and chelator-soluble pectins (CSP), and less pectin methylation than nonpreheated pepper rings. The greater formation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04374.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF REDOX AGENTS ON VISUAL CURE IN REFRIGERATED PICKLES (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 17 (1993), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nonpasteurized-refrigerated cucumber pickles were treated with oxidants and reductants to determine their effects on development of translucence (cure) appearance and changes in cell wall pectic substances and protein of mesocarp tissue. Similar responses were obtained for different oxidants that inhibited curing and for different reductants that accelerated curing. Calcium did not affect curing when applied alone or in combination with the redox agents. Levels of pectic substance fractions were not altered in cell walls from mesocarp tissue cured by sodium metabisulfite (SMBS), and only minor changes occurred in cell walls from mesocarp tissue inhibited from curing by hydrogen peroxide. Levels of protein and sulfhydryls were altered by the redox treatments. Peroxide protected against loss in protein content and sulfhydryl levels were substantially lowered. The reductant SMBS enhanced the amount of sulfhydryls and reduced disulfide groups.Therefore, changes in protein characteristics appear to be related to curing of pickle mesocarp tissue. Further studies on curing will include redox agents that were found to regulate the curing process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1993.tb00866.x
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  • 3
    Electronic Resource
    Electronic Resource
    Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor (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: Regression models relating sensory attributes and composition of tin genotypes of processed strained carrots were developed. Fresh carrot-flavor, aroma, and aftertaste were associated with high total sugar to terpinolene ratios. Sweet taste and sweet aftertaste were associated with high levels of total sugar and high total sugar to terpinolene ratios. Cooked flavor and cooked aftertaste were associated with high terpinolene content. Selection of genotypes with high total sugar to terpinolene ratios should improve strained processed carrot sensory quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05625.x
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  • 4
    Electronic Resource
    Electronic Resource
    Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini-peeled Carrots (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Coating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17 days storage, with the major loss occurring within 3 days after minimal processing. α- and β-carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less β-carotene than phloem tissue, and its removal was not responsible for loss of β-carotene. The edible coating did not affect terpenoid or carotene content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13177.x
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  • 5
    Electronic Resource
    Electronic Resource
    Chemical Composition and Color of Strained Carrots as Affected by Processing (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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 effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3°C) and retort temperature (118.3, 121.1, and 123.9°C) on chemical composition and color of strained carrots was evaluated. Hunter L, chroma and hue values, and glucose and fructose levels decreased as strained carrots were transferred from batch to holding tanks. Strained carrots held in batch tanks at 93.3°C had less total soluble phenolics, glucose and fructose than those held at 87.8°C and 82.2°C. Carrots retorted at 123.9°C had lower Hunter L and chroma values, and greater levels of total soluble phenolics than those retorted at 118.3 and 121.1°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14187.x
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  • 6
    Electronic Resource
    Electronic Resource
    Microbiological, Chemical, and Sensory Changes in Irradiated Pica De Gallo (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: The effects of gamma processing (1 kGy) and refrigerated storage (2°C) on microbiological, sensory, and chemical quality of pico de gullo was studied. Color, flavor, texture, odor, and heat sensory attributes were not affected by radiation treatment. The treatment decreased populations of aerobic mesophilic, heterofermentative, and total lactic microflora during storage. L-ascorbic acid content declined 50% in response to gamma processing, but levels were similar in irradiated and nonirradiated samples after 6 wk. Pectin solubility was affected by radiation treatment. Gamma processing caused a reduction in pectin degree of esterification, and conversion of chelator soluble to dilute alkali soluble and nonextractable pectins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09803.x
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  • 7
    Electronic Resource
    Electronic Resource
    Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars (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: Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of “jalapeño” (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeño), “yellow wax” [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], “Chile” (New Mexico-6, Green Chile), “ancho” (San Luis Ancho), and “serrano” (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. “Chile”, “yellow wax” and “ancho” peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than “jalapeño” peppers. Sep-Pak C18(tm) bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r2=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09806.x
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  • 8
    Electronic Resource
    Electronic Resource
    Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.) (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: Antioxidant activity of potato compared with that of broccoli, onion, carrot and bell peppers was higher than all except broccoli. Patatin appeared to be the major water-soluble compound that showed antioxidant activity. The activity varied among potato cultivars, but was not related to flesh color or total phenolics. Antioxidant activity was evenly distributed within tuber parts and/or sections, except for skin tissue which had the greatest antioxidant activity and total phenolic content. Total phenolics varied among cultivars, with some containing twofold higher concentrations than other cultivars. Phenolic content differences were genotype dependent and not related to flesh color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05668.x
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  • 9
    Electronic Resource
    Electronic Resource
    Sensory, Microbiological and Chemical Quality of Mini-Peeled Carrots as Affected by Edible Coating Treatment (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: The effect of three application rates of an edible cellulose-based coating on sensory, microbiological and chemical quality of mini-peeled carrots was studied during storage at 2°C. Carrots treated with edible coating had reduced levels of white surface discoloration, and higher sensory scores for orange color intensity, fresh carrot aroma, fresh carrot flavor, and overall acceptability than non-coated carrots. Edible coating treatment did not affect levels of total aerobic microorganisms, yeast, mold or lactobacilli. Oxygen, carbon dioxide and ethanol levels in packages, and sugar and soluble phenolic content of mini-peeled carrots were not affected by coating treatment. An edible coating application rate of 0.23–0.49 L/min protected against surface discoloration and retained quality during storage at 2°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05624.x
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  • 10
    Electronic Resource
    Electronic Resource
    Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings Affected by Calcium Chloride and Acetic Acid (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Pepper rings packed in brine containing CaCl2 were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less water-soluble pectin (WSP) than peppers packed in brine containing no CaCl2. Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those samples (4% acetic acid) resulted in softening and pectin solubilization, but CaCl2 resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl2 or acetic acid. Firmness retention in CaCl2 treated samples was probably due to greater association between calcium ions and pectic substances, which resisted acid hydrolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14672.x
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