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  • 1
    Electronic Resource
    Electronic Resource
    Roasted Peanuts and Peanut Butter Quality are Affected by Supercritical Fluid Extraction (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Roasted peanuts were extracted using supercritical CO2 (413.6 bar, 50–60° for 0, 2 or 4 hr). Peanuts were evaluated for shatter, tristimulus color, shear-compression force, moisture, lipid content, and sensory attributes. Extracted nuts were prepared into peanut butter and evaluated for color, relative torque resistance ratio, and sensory attributes. Lipid content decreased from 51.6 to 40.6% during 4 hr extraction. SFE increased shatter, shear-compression force, and Hunter L-value, but decreased hue angle, roasted aroma intensity, moistness of mass, fracturability, and roasted flavor intensity of peanuts. SFE increased the relative torque resistance ratio, and adhesiveness of peanut butter but had little effect upon flavor. SFE may be useful to reduce peanut contaminants and lipids to produce value-added peanut products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06972.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of Stems, Petioles and Leaves on the Phenolic Content of Concord and Aurora Blanc Juice and Wine (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Stems, petioles and leaves have historically caused operational problems at the processing plant and may alter juice and wine quality. Concord and Aurora Blanc grape samples, taken from the mechanical harvesters, were analyzed for total weight of material other than grape (MOG) and percent MOG. Hand-picked samples, with and without added stems, leaves, and petioles, were compared for phenolic content. Chemical analysis included total and phenolic fractions. Stems, petioles and leaves (i.e. MOG) have a definite affect on the chemical constituents. The total phenolic, flavonoid, and tannin contents of wine and juice increased as MOG content in the harvested grapes increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10202.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Divergent perspectives on GM food (2002)
    [s.l.] : Nature Publishing Group
    Nature biotechnology 20 (2002), S. 1195-1196 
    Details
    ISSN: 1546-1696
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: [Auszug] To the editor In his commentary “A different perspective on GM food” in the October issue (Nat. Biotechnol. 20, 969, 2002), David Schubert identifies three hazards arising from the introduction of genes into plants and concludes that “GM food is not a safe option.” ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/nbt1202-1195
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Bisulfite Atlernatives in Processing Abrasion-Peeled Russet Burbank Potatoes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Whole, abrasion-pecled Russet Burbank potatoes were dipped in a solution containing 3% D-araboascorbic acid (erythorbic acid), 0.25% sodium acid pyrophosphate and 2% sodium chloride or water. They were drained and packed in 0.2% citric acid, 0.2% sorbic acid and 0.25% calcium chloride or water, sealed in plastic bags and stored at 3.8°C. Potatoes packed in the citric acid mixtures maintained a lower microbial load after 6 days storage when compared to bisulfite-treated or water-dipped potatoes. All potatoes maintained acceptable color through 18 days storage. Treatments did not alter shear force measurements of raw, peeled potatoes or perceived flavor and texture of cooked, mashed potatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08025.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Textural Determination of ‘Montmorency’ Cherries Using Shear/Compression and Stone Removal Forces (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Selection of firm tart cherry cultivars has traditionally been limited by instrumental limitations when measuring cherry texture. Current methods estimate cherry texture by evaluating skin strength and/or turgor pressure rather than pericarp firmness. An attachment to a Kramer Shear Press was designed and built to determine the force required for stone removal. Pericarp strength was measured by placing pitted cherries in a shear/compression cell and measuring shear, compression, and extrusion forces. Preliminary testing indicated stone removal force with shear/compression force may be useful for determining texture of tart cherries in cultivar screening studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08026.x
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  • 6
    Electronic Resource
    Electronic Resource
    Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Sulfite replacement was investigated in a commercial apple freezing operation: Jonathan and Spy apple slices were vacuum-impregnated in 0.5% or 1% ascorbic acid (LAA) or D-araboascorbic acid (DAA). 0.25% or 0.5% citric acid (CA), 2h NaCl, and 0.25% CaCl2 Treatments with DAA gave color and sensory properties equal to LAA treatments. Slice color was not significantly different between 0.5% and 1.0% ascorbic acid isomers and 0.25% or 0.5% CA. Shear measurements of Jonathan slices were significantly influenced by DAA and citric acid concentrations. Texture of Spy slices was not affected by treatment or storage. This study indicates that DAA may be substituted for more expensive LAA for treating Spy and Jonathan slices prior to freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07823.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF THE SUCROSE POLYESTER, SEMPERFRESH™, ON THE STORAGE OF MICHIGAN GROWN “MCINTOSH” AND “GOLDEN DELICIOUS” APPLES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: “Golden Delicious” and “McIntosh” apples were treated with the sucrose polyester, Semperfresh™, to determine its influence on fruit maturity parameters during cold storage. the objective of this experiment was to determine if Semperfresh application could delay ripening and improve fruit storage stability.Semperfresh treatment reduced apple ripening rate as observed by several parameters including color and texture. Treated apples had delayed color development (internal and external Hunter color reflectance measurements) during 4 months of storage (39°CF; 5°C). Semperfresh increased fruit penetrometer (firmness) readings of both varieties during storage. Measurements for pH, total acidity, and soluble solids were not affected by Semperfresh treatment. Sensory evaluation using a triangle test, indicated that flavor and textural changes were not detected when apples treated with 1.2% Semperfresh were compared to untreated apples after two months storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00108.x
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    Paper (German National Licenses)
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