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  • 1
    Electronic Resource
    Electronic Resource
    CORRELATION BETWEEN AROMA AND VOLATILE COMPOSITION OF McINTOSH APPLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 relationship between aroma and volatile composition of McIntosh apples was investigated. Significant correlations were found between aroma qualities determined organoleptically by a trained panel and by GLC. Unripe apples contained low levels of all volatiles and exhibited grassy and green aroma notes. C-6 aldehydes correlated with overall aroma intensity, ripeness, and fruity and aromatic notes. Esters correlated with a cheesy aroma note. Overripeness correlated with esters and total peaks in unstored but not in stored apples. The GLC peak groups which previously were found to correlate with physical and chemical properties related to maturity in unstored McIntosh apples also correlated with aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07494.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ENRICHMENT OF PASTA WITH COTTAGE CHEESE WHEY PROTEINS (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: Addition of high protein fractions derived from whey to pasta to bring the protein content to 20% increases the PER of the pasta (macaroni) to that of casein. The flavor or texture quality of cooked enriched pasta is acceptable, and cheese or tomato sauce flavored enriched pastas are indistinguishable from controls. To avoid problems that would force major modifications in pasta processing and control equipment, it is recommended that the high protein fraction be insolubilized (denatured). The amino acids from these proteins are not changed by heat coagulation, pasta production, or cooking to a palatable table dish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01156.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    ACIDULATION OF HOME CANNED TOMATOES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by acidulation with lg citric acid monohydrate or 1 tbsp lemon juice per pint. Vinegar was less effective than the other acidulants and also contributed an off-flavor at all levels. Acidulants equilibrated more rapidly when added to filled jars rather than to empty jars before filling. Alternative acidulation recommendations were compared by use of data derived from canning studies and from measurements of the response of high pH raw tomatoes to acidulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15229.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    IRON FORTIFICATION OF DEHYDRATED MASHED POTATOES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Experiments were carried out to determine the feasibility of the fortification of dehydrated mashed potatoes with iron at levels as high as 10 mg/100g. Iron compounds were screened in fresh and dehydrated mashed potatoes to determine the extent of iron-induced discoloration. The flavor and stability of fortified potato flakes were evaluated by sensory and GLC procedures. Discoloration occurred in most fortified samples and appeared to parallel the biological availability of the iron compound being tested. Potato flakes fortified with two ferripolyphosphate complexes were less stable during storage than unfortified controls, developing off-flavors and high levels of volatile oxidation products. Iron fortification of dehydrated mashed potatoes as reported herein is not considered feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02945.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    SWEETNESS OF LACTULOSE RELATIVE TO SUCROSE (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 sweetness of lactulose over the range of concentration 5–35% (W/V), measured by a trained panel using paired comparison with standard reference solutions of sucrose of varying concentrations, is 48% to 62% of that of sucrose. In addition, sensitivity thresholds and recognition thresholds for sweetness of lactulose and sucrose were determined by a rating-scale method. The sweetness of a mix ture containing 10% (W/V) lactulose and 5% (W/V) sucrose showed a synergistic effect of 22%, and a mixture of 5% (W/V) lactulose and 2.5% (W/V) sucrose showed 12% synergism. Partial hydrolysis of lactulose to give a mixture containing 5% (W/V) lactulose, 2.5% (W/V) galactose, and 2.5% (W/V) fructose caused a 6% synergistic effect on sweetness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08509.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    MACARONI ENRICHMENT WITH DAIRY-BASED PROTEIN SOURCES (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: Combinations of soluble and heat-coagulated cheese whey proteins, of yeast grown on cheese whey and heat-coagulated whey proteins, and Animal Nutrition Research Council (ANRC) casein alone were used to raise the protein content of conventional macaroni to 20%. All protein sources and combinations tested increased the Protein Efficiency. Ratio value of the macaroni to equal to or greater than that of casein. The yeast added a “bitter” flavor and a “sticky” texture. Varying the proportion of soluble and heat-coagulated cheese whey proteins caused no changes in the flavor or texture of macaroni enriched with the heat-coagulated proteins alone. Enrichment with ANRC casein had no effect on the flavor or texture of conventional macaroni.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10068.x
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  • 7
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY AND STABILITY OF POTATO FLAKES: EFFECTS OF ANTIOXIDANT TREATMENTS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00559.x
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  • 8
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY AND STABILITY OF POTATO FLAKES Effects of Raw Material and Processing (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: Potato flakes, produced experimentally to test the effects of raw material and processing variables on storage stability, were examined by a trained taste panel and by GLC analysis for evidence of oxidative and other flavor changes. Air-packed samples produced from unpeeled potatoes, defective raw material and potatoes cooked with excess water were more highly oxidized than conventional flakes after 12 months storage at 23° C. Raw material sugar content and piece size had no effect on stability. The flavor of nitrogen-packed samples was not affected by storage for 12 months at 23° C
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02821.x
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  • 9
    Electronic Resource
    Electronic Resource
    FLAVOR AND STORAGE STABILITY OF EXPLOSION-PUFFED POTATOES: Nonenzymatic Browning (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb00987.x
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  • 10
    Electronic Resource
    Electronic Resource
    Flavor and Antibotulinal Evaluation of Sorbic Acid-Containing Bacon (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: Bacon was prepared in a single pumping operation with a nitrite-free brine containing suspended, finely pulverized sorbic acid with the regular curing agents. The bacon, after being processed, was evaluated for susceptibility to Clostridium botulinum spore outgrowth and for taste panel acceptability using a 9-point hedonic scale. Sorbic acid levels of 0.13% or higher in the processed bacon gave nearly complete protection against spore outgrowth (as determined by gas production in aluminum cans) for the duration of the 6 months abuse period. The increase in antibotulinal efficacy with sorbic acid was generally associated with a lower pH. Flavor scores of control, nitrite-cured, and sorbic acid-cured bacon showed no significant differences among the three samples. After storage for 6 wk at 0–2°C, there was a decrease in the flavor scores, but the only statistically significant decrease was in the nitrite-cured bacon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04488.x
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    Paper (German National Licenses)
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