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  • 1
    Electronic Resource
    Electronic Resource
    Correlation Between pH and Composition of Foods Comprising Mixtures of Tomatoes and Low-Acid Ingredients (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: Acidity and pH data for more than 100 products comprising mixtures of tomatoes and low-acid ingredienis were compared to develop a generalized method of pH prediction. Products and their major ingredients were titrated with NaOH or acetic acid to pH 4.6 and 8.1 endpoints. Two indices of acidity, developed from these data, were correlated with product pH values, and regression equations for pH prediction were obtained. The accuracy of prediction was improved by correlating the data for related products such as soups, sauces, and simple tomato-vegetable mixtures. Correlation coefficients as high as 0.9 were obtained with the last category. These results demonstrate the feasibility of pH prediction from recipe data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13715.x
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  • 2
    Electronic Resource
    Electronic Resource
    Deodorization of a Colorant Prepared from Red Cabbage (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: A process for preparing odor-free colorant from red cabbage was developed. Anthocyanins in an acidified aqueous cabbage extract were adsorbed on Amberlite XAD-7, water-washed to remove residual cabbage odor, eluted with ethanol containing 0.1% HCl, and concentrated by evaporation. Optimal conditions for single stage batch contact and column deodorization were determined. Pigment recovery generally exceeded 90%. The stability, spectral, and colorant properties of the recovered pigments were not altered significantly by the process. Spent adsorbent could be regenerated by water washing without adversely affecting process efficiency or colorant performance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12758.x
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  • 3
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING THE pH OF HOME-CANNED PEPPERS (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: The influence of recipe and raw material on the pH of home-canned peppers was investigated. Acidification levels specified in typical recipes were compared with those found in similar commercial products having acceptable pH values. Green and red peppers representing 12 varieties were analyzed for pH, acidity, and response to acidulation in the raw state and after canning with and without added vinegar. Hungarian Wax and Sweet Cherry peppers were more highly buffered than the other cultivars analyzed, requiring the addition of 1 tbsp vinegar (5% acidity) per pint jar of canned product to reduce the pH to or below 4.6. No less than that quantity of vinegar should be added.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04144.x
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  • 4
    Electronic Resource
    Electronic Resource
    CORRELATION BETWEEN AROMA AND VOLATILE COMPOSITION OF McINTOSH APPLES (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: The relationship between aroma and volatile composition of McIntosh apples was investigated. Significant correlations were found between aroma qualities determined organoleptically by a trained panel and by GLC. Unripe apples contained low levels of all volatiles and exhibited grassy and green aroma notes. C-6 aldehydes correlated with overall aroma intensity, ripeness, and fruity and aromatic notes. Esters correlated with a cheesy aroma note. Overripeness correlated with esters and total peaks in unstored but not in stored apples. The GLC peak groups which previously were found to correlate with physical and chemical properties related to maturity in unstored McIntosh apples also correlated with aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07494.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF THERMAL PROCESSING AND SALT ON THE pH AND ACIDITY OF HOME CANNED TOMATOES (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: The effects of thermal processing and NaCl addition on the acidity of home canned tomatoes were investigated. Unsalted canned tomatoes were higher in pH and lower in titratable acidity than corresponding raw composites. The latter did not change in acidity prior to analysis. Salt depressed the pH of raw and canned tomatoes. This change was attributed to the well known Debye-Hückel effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02461.x
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  • 6
    Electronic Resource
    Electronic Resource
    DISPOSAL OF SWEET CHERRY PROCESSING BRINES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Alternative procedures for the disposal of waste calcium bisulfite cherry processing brine were investigated. SO2 concentrations in waste brine can be reduced to several hundred ppm by neutralization with lime and filtration or sedimentation to separate precipitated CaSO3. Lower SO2 concentrations can be achieved by oxidation with H2O2. Anaerobic storage of sludge and supernatant from neutralized brine may produce objectionable odors. Brine to be disposed in deep wells should be pretreated by neutralization and sedimentation. Substitution of Ca(H2PO4)2· H2O for CaCl2 in brine formulations to eliminate chloride from processing waste was not feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08398.x
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  • 7
    Electronic Resource
    Electronic Resource
    Stability of Spinach Catalase. (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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 regeneration of spinach catalase was demonstrated during storage after heat inactivation. The occurrence of regeneration was influenced by the enzyme source, pH, heating conditions, and storage conditions. The change in catalase activity after heating was considered to represent the balance between enzyme regeneration and enzyme inactivation during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00094.x
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  • 8
    Electronic Resource
    Electronic Resource
    Functional Properties of a Food Colorant Prepared from Red Cabbage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Spectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14540.x
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  • 9
    Electronic Resource
    Electronic Resource
    ACIDULATION OF HOME CANNED TOMATOES (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: The feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by acidulation with lg citric acid monohydrate or 1 tbsp lemon juice per pint. Vinegar was less effective than the other acidulants and also contributed an off-flavor at all levels. Acidulants equilibrated more rapidly when added to filled jars rather than to empty jars before filling. Alternative acidulation recommendations were compared by use of data derived from canning studies and from measurements of the response of high pH raw tomatoes to acidulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15229.x
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  • 10
    Electronic Resource
    Electronic Resource
    RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Recycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water-packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12644.x
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