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  • 1
    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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  • 2
    Electronic Resource
    Electronic Resource
    Influence of Sulfur Dioxide Generators on Red Raspberry Quality During Postharvest Storage (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: Hand harvested ‘Meeker’ red raspberries were held at 4°, 14°, and 25°C for up to 12 days using two types of sulfur dioxide generating pads. Visual mold ratings were lower for fruits held with either SO2 generator, but Howard Mold Count did not differ between the generators and the control fruits. Fruits stored with the generators were brighter and redder in color than controls when stored at 4°C. Irregular bleaching of anthocyanins from drupelets occurred when fruits were stored at 14°C or higher. Use of SO2 generators is not recommended for fresh market fruit or nonheat treated processing fruit due to the bleaching and due to SO2 residues in the fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10393.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Influence of Immature Fruits on Strawberry Jam Quality and Storage Stability (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: Jam was prepared from two strawberry cultivars, ‘Cardinal’ and A-5344, which were suited to once-over machine harvest. For jam manufacture, puree from ripe (R) and immature (IM) fruits were combined in the following blends: 25% R + 75% IM, 50% R + 50% IM, 75% R + 25% IM, and 100% R. Initially and after storage at 2°C for 6 and 12 months, jam color and flavor of all mixtures were acceptable. Jam made from 25 and 50% ripe fruit of A-5344 had unacceptable color after 6 and 12 months, respectively, at 25°C. All jam stored at 35°C was unacceptable after 6 months. Color acceptability was more dependent on total anthocyanin content than the percentage of ripe puree used in jam manufacture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04873.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microwave blanced vegetables were lower in color and ascorbic acid than water or steam blanched vegetables. Shear values for microwave blanched asparagus were higher than the values for water or steam blanched. Drip loss was higher for microwave blanched green beans and peas than water or steam blanched. The reverse was true for asparagus. Sensory preference scores for color and flavor were very low for the microwave blanched vegetables. Little or no difference in quality was found between water and steam blanched vegetables. Individually quick frozen vegetables displayed less drip loss than common blast frozen vegetables and shear values were lower.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00734.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Influence of Calcium Treatment on‘Golden Delicious’Apple 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 use of a CaCl2 treatment in the storage of apples improved the keeping quality of fresh apples in prolonged cold storage and did not deter from the quality of the processed product. The fresh market apples in controlled atmosphere storage were firmer with more ascorbic acid than CaCl2 treated apples in standard cold storage. However, fresh market CaCl2 treated apples had less green color, were firmer, with a high titratable acidity and ascorbic acid content, than untreated apples in standard cold storage. The processed products made from CaCl2 treated apples had better color and firmness than those made with apples from standard cold storage and better consistency and less weep than those made with apples from controlled atmosphere storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10752.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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