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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vitamin C retention was determined microfluorometrically for French fries heated in water. Vitamin C retention for 1.3 cm (½ in.) water blanched French fries ranged from 83.2–54.1%. The French fry blanch times were 5, 10 and 15 min at 66°C, 77°C and 88°C. The apparent Ea was 4.0 Kcal/mole.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    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 fluorodensitometric assay was developed for quantitative analysis of patulin in apple products. The procedure involves extraction of patulin from apple products with ethyl acetate, cleanup with silica gel column chromatography and preparative thin-layer chromatography. A fluorescent derivative, obtained by exposure of patulin on thin-layer chromatographic plates to concentrated ammonia fumes, permits convenient quantitative fluorodensitometric assay of patulin. The detection limits were 0.1 μg of pure patulin and 1.0 mg of patulin per liter of apple juice. The mean fluorodensitometric recovery of patulin from apple juice was 97.5%.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Unit operations in several commercial processing operations of frozen potato products were evaluated regarding their effects on the protein and water-soluble vitamin composition of the products. The investigation included processing lines for French fries and preformed patties. Overall retention values ranged from a low of 53% for ascorbic acid in preformed patties to a high of 90% for vitamin B6, also in preformed patties. With the exception of the case of ascorbic acid in preformed patties, water blanching was the chief contributor toward the reduction of nutrients. The effects of the other unit operations were statistically nonsignificant. Retention values with small cut French fries were lower than those of the large size cuts. Retention values were significantly greater with steam blanching than with water blanching.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    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 tannin on protein digestibility and quality of black beans was evaluated using an enzyme-Tetrahymena thermophila bioassay. In vitro digestibility and t-PER (Tetrahymena-based PER) were inversely related to tannin content. Bioavailability, expressed by Tetrahymena growth, of black bean globulin G1 in the presence of black bean condensed tannins correlated well (r=0.95) with the in vitro digestibility of the protein. Black bean condensed tannins complexed readily with black bean globulin G1 to form insoluble precipitates from pH 2.0 to pH 8.0. Bean tannin-G1 precipitates, at tannin-to G1 ratios of 0.55 or greater, were resistant to pepsin digestion at pH 2.0. Digestion of bean tannin-G1 precipitates was 69–74% at pH 8.0, using a multienzyme system of trypsin, chymotrypsin and peptidase.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    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 retention of several water-soluble vitamins during home preparation of commercially frozen potato products was investigated. Retention values were lowest with ascorbic acid and folic acid. Depending on the potato product and the method of home preparation these values ranged from 53–91%, and from 14–75% for ascrobic acid and folic acid, respectively. Thiamin retention values varied between total retention in pan-fried hashbrowns to 59% in pan-fried shoestring French fries. Niacin values were not affected by home preparation whereas in the case of vitamin B6 values ranged from total retention to 79% retention.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three proteinase inhibitors, Inhibitor I (a chymotrypsin inhibitor), Inhibitor II (a chymotrypsin and trypsin inhibitor), and Carboxypeptidase Inhibitor were quantified immunologically in extracts of various tissues of Russet Burbank potato tubers and were monitored over various intervals during boiling (30 min), oven baking (80 min, 191°C) and microwave baking (7 min) to assess the effectiveness of cooking in denaturing the potentially toxic proteins. In cooked tubers, Inhibitor II was completely inactivated during all cooking treatments and Inhibitor I was partially inactivated, depending upon the cooking method. The Carboxypeptidase Inhibitor was extraordinarily stable during all of the cooking conditions. Overall, microwave baking was most effective for cumulatively inactivating Inhibitor I and Inhibitor II. The unusual stability of CPI to all types of cooking raises questions concerning the effect of this inhibitor on the total digestibility of cooked potato proteins.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 25 (2001), S. 0 
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Escherichia coli and Saccharomyces cerevisiae were subjected to 18T static and pulsed magnetic fields at different temperatures in either phosphate buffer, McIlvaine buffer, or peptonated water. Colony forming units were recorded after incubation in nutrient and Violet Red Bile agar for E. coli and potato dextrose agar for S. cerevisiae. No inactivation or cell injury was detected due to the influence of the magnetic field whether static or pulsed. As expected, at higher temperatures both inactivation and cell injury were increased. Although further research is needed, magnetic field technology at 18T or lower does not appear as a feasible option for processing foods.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    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 counter-flow water blancher required 44% less steam to blanch corn than a conventional steam tunnel blancher. On an hourly steam consumption basis, the counter-flow water blancher was 31% more efficient than the steam blancher. Total product yield was 1.5% greater with the steam blancher than with the counter-flow water blancher. Drip loss of the corn was greater with the counter-flow water blancher than with the steam blancher, but moisture content of the corn was also greater. Yellow color was darker for the counter-flow water blanched corn than the steam blanched. The use of the counter-flow water blancher to blanch corn resulted in substantial energy savings with little or no difference in quality when compared to the steam blanched product.
    Type of Medium: Electronic Resource
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