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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Harvesting, Transportation, and Cryogenic Processing on the Microflora of Southern Peas (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: Samples of southern peas [Vigna unguiculata (L.) Walp., cv. Purple Hull Pinkeye] were obtained at critical stages in a normal harvesting, transportation, and cryogenic processing operation and microbiologically analyzed for total plate count (TPC), Enterobacteriaceae count (ENT), and yeast and mold counts. Molds were identified to genera while ENT were identified to species. Operations involving extended holding times tended to increase all counts significantly, although subsequent processing reduced these counts to an acceptable level. Predominant genera of ENT and molds appeared to be soil borne organisms such as Enterobacter agglomerans, Enterobacter cloacae, Klebsella pneumoniae, and Serratia liquefaciens, and Fusarium, Cladisporium, Alternaria, Phoma, and Aspergillus, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12809.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Identification of the Volatile Constituents from Scuppernong Berries (Vitis rotundifolia) (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: Steam volatile oils were obtained from three cultivars of scuppernong berries at three levels of maturity and analyzed by capillary gas-liquid chromatography-mass spectrometry (GLC-MS). Thirtyeight compounds consisting of aldehydes, substituted furans, ketones, alcohols, aromatic and aliphatic hydrocarbons, terpenes, and esters were identified. Major components from ripe berries were 2-pentanone, hexanal, toluene, furfural, 2-hexenal, xylene, benzylaldehyde, geraniol, β-phenylethanol formate, γ-terpinene, benzylalcohol, phenylethanol, linalool, isomer of nonadienal, β-ionone, and an unidentified pair of terpenes, m/e 152 and 154. Green berries had higher levels of 2-hexenal, hexanal, and toluene than ripe and midripe berries, and included other low retention-time compounds. Sugar levels of fruit increased with berry maturity, whereas acidity decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13669.x
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  • 3
    Electronic Resource
    Electronic Resource
    Physical Properties of Pecans Relating to Shelling Efficiency (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: Inshell pecans of 21 cultivars and numbered trial selections were evaluated for selected physical properties and for their adaptability to be efficiently shelled by existing commercial technology. Processing efficiency was based on yield of unbroken half kernels during shelling. There were highly significant differences among varieties in both selected physical properties and shelling efficiency. Correlations between shelling efficiency and physical properties were determined. Results showed that percent total kernel, inshell length/diameter ratio and shell thickness were the physical properties that appeared to have the greatest effect on shelling efficiency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14903.x
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  • 4
    Electronic Resource
    Electronic Resource
    Cultivar, Processing, and Storage Effects on Pecan Kernel Color (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: Pecan kernels of two cultivars (Cheyenne and Wichita) and two trial selections (61–6–67 and 49–1478) were evaluated for color differences before and after processing by three methods (chlorine soak, hot water, and steam) and during 15 wk storage at 21°C and 65% RH. Hunter color values varied significantly among cultivars before processing. Significant cultivar and treatment differences were observed after processing and during storage. Kernels of all cultivars subjected to hot water and steam treatments were darker and redder in color after processing and after all storage times than the control (untreated) kernels and those subjected to the chlorine soak method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05051.x
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  • 5
    Electronic Resource
    Electronic Resource
    Comparison of the Volatile Constituents from Rabbiteye Blueberries (Vaccinium ashei) During Ripening (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: GLC-MS analyses of steam distillates prepared from Delite, Tifblue, and Woodard cultivars of rabbiteye blueberries at three stages of maturity showed qualitative and quantitative differences in their organic constituents. Fifty-one compounds, consisting of aldehydes, ketones, alcohols, aromatic hydrocarbons, terpenes, esters, and three methyl substituted indanones (the latter tentative) were identified and compared. Most compounds with molecular weights of 100 - 200 amu appeared to increase with maturity and indicate potential use as indices of quality. Terpenes, C6 unsaturated aldehydes, and unsaturated alcohols were the predominant types of compounds identified in the distillates. Synthetic mixtures of lina- 1001, trans-2-hexenal, trans-2-hexenol, cis-3-hexen-1-ol and geraniol possessed typical fruity aromas reminiscent of fresh blueberry odorflavor as determined by informal sensory evaluations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13419.x
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  • 6
    Electronic Resource
    Electronic Resource
    Microbiological Changes in Fresh Market Tomatoes During Packing Operations (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: Preliminary studies in two fresh market tomato packing houses in the Charleston, SC area showed significant differences in microbial counts on tomatoes by packing house, sampling point in packing lines, and season. Higher total plate counts, Enterobacteriaceae counts, and mold counts were found in one packing house, probably due to a failure to maintain adequate chlorine in the wash water. Total plate and Enterobacteriaceae counts were higher on tomatoes packed in July than in November. Enterobacteriaceae and molds isolated from the tomato samples were those normally associated with soil-borne contamination. Enterobacter agglomerans, Enterobacter cloacae, and Serratia marcescens were predominant Enterobacteriaceae identified; Alternaria, Penicillium, and Cladosporium were the predominant molds isolated and identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13322.x
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  • 7
    Electronic Resource
    Electronic Resource
    GLC-MS Analysis of Volatile Constituents in Rabbiteye Blueberries (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: Steam volatile oils were obtained from Rabbiteye blueberries (Vaccinium ashei Reade, cv. Tiftblue) in amounts of ca. 25 ppm of the berry and analyzed by capillary gas-liquid chromatography-mass spectrometry. Major components identified were ethyl acetate, limonene, hexanol, cis-2-hexenol, heptanol, cinerolone, β-ionone, terpinene-4-o1, 2-undecanone, α-terpineol, 1-carveol, nerol and eugenol. Of the 42 compounds identified, 29 have not been previously reported as constituents of blueberry volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14849.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF ACETYLATED MONOGLYCERIDE COATINGS ON PECAN KERNEL SHELF-LIFE (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: Pecan kernels, coated with hot dip applications of acetylated monoglycerides and acetylated monoglycerides containing legally acceptable quantities of antioxidants, were evaluated over 24 wk of accelerated storage for changes in color and peroxidation of the indigenous oils. Both types of coatings showed significant effects on the degree of color changes occurring as determined from Hunter AE values. However, it appears that these differences were due to a masking of the red-brown coloration that developed rather than a retardation of the color development. The coatings did not have a significant effect on the amounts of anthocyanidins and phlobaphenes formed when compared to untreated kernels. Peroxidation of the oils in the kernels was retarded by both types of coatings, but differences were not significant until after the oils were oxidized to levels that would have been detectable subjectively. Differences among varieties in susceptibility to color changes and peroxidation of the kernels appeared to be more influential to storage stability than the application of monoglyceride coatings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09132.x
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  • 9
    Electronic Resource
    Electronic Resource
    LIPIDS OF PECAN NUTMEATS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Lipids from the nutmeats of six pecan cultivars (Carya illinoensis Wang) were identified and quantitated by thin-layer chromatography and gas-liquid chromatography-mass spectrometry. Six classes of lipids were separated and identified as complex lipids, monoglycerides, α,β-diglycerides, α,α′-diglycerides, sterols and triglycerides Triglycerides were predominant with mean concentration for the six cultivars equal to 71.25 g/100g of nutmeat. Means of other classes were 〈1 g/100 g of nutmeat. Ten fatty acids were isolated, esterified and identified as hexa-decanoic, hexadecenoic, heptadecanoic, heptadecenoic, octadecanoic, octadecenoic, octadecadienoic, octadecatrienoic, eicosanoic, and eicosenoic acids. Among these, unsaturated acids were predominant with mean concentration equal to-63.19 g/100g of nutmeat. Mean concentration for the saturated acids was 6.31 g/100g of nutmeat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14417.x
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  • 10
    Electronic Resource
    Electronic Resource
    CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Inshell pecans (Curya illinoensis, cvs. Stuart and Schley) were conditioned for cracking and shelling by a 3-min atmospheric-steam process and by two processes used commercially. Conditioned and untreated pecans were evaluated for shelling efficiency and for storage stability of the meats. Shelling efficiency was based on percent halves obtained; and storage stability, on changes in peroxide and free fatty acid values, sensory evaluations, and Hunter a/b values during accelerated storage of the halves at 21°C-65% RH. Steam-treated pecans yielded 12-17 percentage points more halves than pecans conditioned by the other processes, and 19 percentage points more halves than the untreated nuts. Halves from steam-treated nuts were less susceptible to oxidative and hydrolytic deterioration during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00725_41_4.x
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