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  • 1995-1999  (3)
  • 1990-1994  (3)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS of FILM OVERWRAPPING, VACUUM PACKAGING and VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS and CHEMICAL CHANGES of ICED CHANNEL CATFISH (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 16 (1992), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum-packaged fish had significantly lower (p 〈 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum-packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1992.tb00202.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Total and Thermostable Pectinesterases in Citrus Juices (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS-PE) activity. Juices were extracted with a Fresh'n SqueezeTM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS-PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS-PE was observed. Positive correlations were observed between TS-PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14198.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Enzymatic and Autoxidation of Defatted Peanuts (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Ground, blanched, raw, and roasted peanuts with varying oil contents were analyzed for oxidation products. Peroxide values (PV) of blanched, ground raw (BRAW) peanuts, demonstrating enzymatic oxidation, and heat-treated rancid roasted peanuts (RRST), demonstrating autoxidation, exhibited decreases (p ≦ 0.05) with decreasing oil content. The Oxidative Stability Index (OSI) time at 110 °C increased (p 〈 0.05) with decrease in oil content of raw (BRAW) and roasted (BRST) ground peanuts. A higher OSI indicated more oxidative stability, thereby supporting the hypothesis of higher potential for autoxidation at higher oil contents. In addition, BRST exhibited a shorter OSI than BRAW, indicating slower autoxidation in BRAW. Roasted peanutty odor, burnt odor, and roasted peanutty flavor, rancid/oxidized flavor, and burnt flavor scores of rancid roasted peanuts decreased (p ≦ 0.05) with decreasing oil content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14738.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 effects of temperature, time, and number of extractions on the color, gas chromatographic profile, and flavor characteristics of water extracted peanuts were determined. Temperature was the major factor which affected these attributes. Increasing the extraction temperature resulted in darker colored peanuts with less chroma, less raw peanut flavor, and more cooked peanut flavor. It also led to a significant decrease in flavor volatiles. Based on the results, the recommended conditions are to water extract at 90°C for 10 min three times to produce peanuts which arc light in color and bland in flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05232.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray-dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p 〈 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000-29000 rpm range and volumetric flow rates 〉 1.80 L/hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05460.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    SENSORY, CHEMICAL, AND PHYSICAL CHANGES IN INCREASED WATER ACTIVITY PEANUT BUTTER PRODUCTS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 20 (1997), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of moisture, temperature, and storage time on the flavor characteristics of increased water activity peanut butter products were determined by sensory analysis. All three factors affected the sensory attributes of the products. At all temperatures and storage times, peanut butter products with 5.0% water added had lower roasted aroma and roasted flavor, with more off-odors and off-flavors than the 2.5% or 0.0% water added samples. Water activity and color were monitored throughout the study, and samples were evaluated for oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1997.tb00459.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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