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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 507-511 
    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
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 19 (1971), S. 1069-1073 
    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
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 native enzymes on the color and composition of strawberry juice and concentrate was investigated through analyses of juice and concentrate which had been made from microwave-blanched and from unheated fruit. Changes in anthocyanin (ACN) pigment, leucoanthocyanins, flavanols, total phenolics, ascorbic acid, and dehydroascorbic acid were monitored during 8 wk storage at 20°C; Hunter color parameters, polymeric color, and browning were also measured. Blanching results in improved color stability and has a protective effect on ACN pigments, reactive phenolics, and ascorbic acid. Blanched strawberry concentrate browns slower than the control. Monomeric ACN pigment undergoes rapid degradation to form polymeric pigments which are resistant to bisulfite bleaching.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Major sugars (fructose, sorbitol, glucose, and sucrose) and acids (malic, citric, phosphoric, and quinic) of pears were isolated by ion exchange and quantitated by gas chromatography (Cc) of their trimethylsilyl derivatives (TMS) during ripening and in the production and storage of pear concentrate. Ripening pears attained maximum sugar content (13.5%) and acidity (6 meq) at a flesh firmness of 6 lb. Apart from a small loss of sucrose at depectinization and concentration stages little change occurred during pear concentrate production. Accelerated storage (16 wk, 36°C) of the concentrate resulted in brown color development and 6% sugar loss. Sucrose hydrolysis and Maillard browning of reducing sugar account for this sugar loss.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY— 40 lots of strawberries, consisting of 13 different selections and 5 varieties, were packed as frozen, sliced, sugared (4:1) fruit. Total anthocyanin content, the relative amounts of pelargonidin-3-glucoside and cyanidin-3-glucoside, ascorbic acid, pH, total acidity, soluble solids and Gardner L, a, b. determinations were made. After 9 months of storage, panel evaluation of the color quality and Gardner L, a and b determinations were taken. Results of correlation analyses indicated that pH was the only objective measurement having a high correlation with color quality. Neither ascorbic acid, total acidity nor soluble solids had significant correlations with color quality. From regression equation values, it was calculated that berries should have a pH of 3.51 or lower to have acceptable color after freezing. Anthocyanin content should be in the approximate range 450–700 μg/g to have acceptable color quality.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Black pepper oil, separated by gas chromatographic techniques, had at least 23 volatile components. On the basis of relative retention volumes and infrared spectroscopy, these include α-pinene, β-pinene, D-limonene, and β-caryophyllene. α-phellandrene, reported by others, was not detected. Four samples of pepper oil differed in the relative amounts of various constituents. The methods described permit rapid screening of samples, and selection for greater flavor uniformity from batch to batch.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 volatile composition of carrot varieties lmperator (Long lmperator Crookham), Nantes, Royal Chantenay, Autumn King, Oregon 4362, and Wisconsin 5 were analyzed by GLC on-column entrainment. Differences were quantitative rather than qualitative. Variation in concentration of individual terpenes and their summation (5–27 ppm) appeared to be consistent with descriptions of the flavor characteristics of different varieties. Studies on effects of maturity revealed that of the “low boiling’ constituents, acetadehyde and particularly ethanol increased in late season whereas acetone, propanal, and methanol remained relatively constant. Regarding “higher boiling’ constituents, their total concentration remained relatively constant while the concentration of individual terpenes constantly changed. Mature carrots stored for 5 wk accumulated large quantities of acetaldehyde and ethanol. The concentration of other volatiles did not change significantly.
    Type of Medium: Electronic Resource
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