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  • 1
    Electronic Resource
    Electronic Resource
    Enzyme Assay, Quantitative Determination of Peroxidase in Sweet Corn (1958)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 6 (1958), S. 39-41 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60083a006
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  • 2
    Electronic Resource
    Electronic Resource
    Relation Between Oxygen-17 NMR and Rheological Characteristics of Wheat Flour Suspensions (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: Water binding has a significant influence on the rheological properties of wheat flour suspensions. Wheat flour-water suspensions at concentrations from 60 - 95% wet basis were subjected to rheological and NMR analyses in order to ascertain the relation between the two methods. The rheological data obtained by the Haake RV-3 Rotoviscometer followed the Power Law, thus comparisons were based on consistency coefficient (a) and flow behavior (b) values. The NMR spectrometer measured oxygen-17 relaxation rates (34 MHz in water and in deuterium oxide) as an indication of water mobility. The data showed a general inverse relationship between consistency coefficient and water mobility. However, the data indicated three distinct regions, each showing a linear relation with water mobility decreasing as apparent viscosity increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13032.x
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  • 3
    Electronic Resource
    Electronic Resource
    Mass Balance Model for Enthalpy of Water Binding by a Mixture (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 thermodynamic approach was based on sorption data over a wide range of water activity (aw) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same aw. This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11039.x
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  • 4
    Electronic Resource
    Electronic Resource
    Freeze-Thaw Stability of Illinois Soybean Beverage (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: The objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze-thaw (F-T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F-T stability index. This index was below 35% for both plain base and plain beverage. The freeze-thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludging. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11083.x
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  • 5
    Electronic Resource
    Electronic Resource
    WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR (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: Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°-90° pulse sequences and T2 by the spin-echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two-phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2-moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00604.x
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  • 6
    Electronic Resource
    Electronic Resource
    A SIMPLE SHEAR PRESS FOR MEASURING TENDERNESS OF WHOLE SOYBEANS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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 simple shear press instrument for measuring the tenderness of whole soybeans was developed. A perforated plate was forced through a sample of beans by a hydraulic piston and the required pressure of the hydraulic fluid indicated the force required which was related to tenderness of the beans. Soybeans were processed to various degrees of tenderness. Samples were tested by both the simple shear press and a L.E.E. Kramer shear press. The correlation coefficient between these instruments was 0.9933. The average of the coefficients of variation of all samples tested with the simple shear press was 4.61%. This showed that the simple shear press could be used in place of the L.E.E. Kramer shear press for determining tenderness of whole soybeans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02856.x
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  • 7
    Electronic Resource
    Electronic Resource
    Quantitative Determination of Bound Water By NMR (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— A Nuclear Magnetic Resonance (NMR) instrument was used to measure the amount of liquid water in a complex colloidal system over a broad temperature range. The bound water content, defined as that which remained liquid at 0°F (−18°C), was 0.29±0.01 g water per g dry solid in case of a wheat flour dough. This value was independent of total moisture content for doughs of the same flour with moisture contents greater than 24.6%. NMR signals indicated that most of this water remained liquid at −58°F (−50°C). This method gives a direct reading of bound water and is nondestructive of sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01376.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Modified Storage Atmospheres on Ascorbic Acid and Other Quality Characteristics of Spinach (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: It has been shown that gas composition and temperature of the atmosphere can affect respiration and the quality of vegetables. This study was undertaken to determine the effect of these factors on the storage quality of spinach and New Zealand spinach. Both showed typical respiratory drift curves. Increasing CO2 around New Zealand spinach reduced respiration rate, and product in 13% CO2 was not acceptable after one week. A gas containing 9.5 % CO2 and 3.3% 0, was compared with air at 34 and 45°F. The leaves tended to increase in oxalate but this increase was not related to ascorbate reduction. Samples in controlled atmosphere had fewer microorganisms than air samples at the same temperature.The ascorbic acid content of the leaves was affected by atmosphere, temperature, and time. Oxygen depletion of the atmosphere resulted in a marked decrease of ascorbic acid. When oxygen content was maintained at 3.3% by intermittent flushing, the leaves retained their ascorbic acid. This phenomenon was intensively investigated with addition of analysis for dehydroascorbic acid. Since the total of dehydroascorbic and ascorbic acids did not vary with atmosphere composition, it was concluded that modified storage atmospheres neither improve nor impair antiscorbutic value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01896.x
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  • 9
    Electronic Resource
    Electronic Resource
    Heat of Respiration of Fresh Produce as Affected by Controlled Atmosphre (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 heat of respiration of fresh produce in controlled atmosphere (CA) storage was determined with a calorimeter to provide information on the refrigeration load imposed. The heat of respiration in air at the same temperature was also measured to enable direct comparison with the heat of respiration in CA. The calorimeter was a heavily insulated Dewar flask and the product was continuously flushed with either air or CA. The values obtained for the heat of respiration in air were in good agreement with those reported in the literature for these products. The heat of respiration (Btu/Ton-24 hr) in optimum CA with the ratio in CA to that in air given as a percent was as follows: Wando peas at 48°F—6,690, 31%; Thorogreen lima beans—2,290, 30%; cut Victory Golden sweet corn—3,810, 32%; Red Delicious apples—525, 28%. It was concluded that the heat of respiration of fresh produce in CA can be estimated by assuming that it is about 30% that in air.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10337.x
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  • 10
    Electronic Resource
    Electronic Resource
    WATER BINDING OF FOOD CONSTITUENTS AS, DETERMINED BY NMR, FREEZING, SORPTION AND DEHYDRATION (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: The water binding properties of some common food constituents were determined by water sorption, dehydration, freezing and NMR methods. The sorption isotherms of sodium alginate, pectin, corn starch, casein and cellulose were obtained and the heats of adsorption and monolayer values were calculated. The unfreezable water contents of these five materials were determined and the values corresponded to the equilibrium moisture contents at a water activity of about 0.90. The bound water capacities of 14 food materials were determined using wide-line NMR. These values correlated closely with the tertiary moisture contents determined by a drying rate study and the equilibrium moisture contents at 100% relative humidity. The different NMR properties of free and bound water were discussed in terms of nuclear relaxation times and molecular mobilities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03483.x
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