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  • 1990-1994  (4)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready-to-use’ grated carrots (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of controlled atmospheres (CO2 concentrations ranging from 0.03 to 40% and O2 concentrations ranging from 21 to 1%, measured in pack) were studied on fresh ‘ready-to-use’ grated carrots, stored at 10°C. High CO2 or low O2 conditions favour the growth of lactic acid bacteria (LAB) on grated carrots, but not in a sterile carrot medium, and induce an increased potassium ion leakage. A 25% CO2 and 2% O2 atmosphere improves retention of sugars.Grated carrots were inoculated by a strain of Leuconostoc mesenteroides, which caused increased potassium ion leakage and exudation only under an atmosphere containing 40% CO2 and 10% O2.The origin of the spoilage of ‘ready-to-use’ grated carrots is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01065.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Accumulation of Chlorogenic Acid in Shredded Carrots During Storage in an Oriented Polypropylene Film (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Chlorogenic acid content of four samples of shredded carrots was measured and related to their flavor stability during storage wrapped in oriented polypropylene film (OPP). Chlorogenic acid was quantified by HPLC/UV: Shredded carrots accumulated chlorogenic acid faster in OPP film. This appeared related to higher sensory quality retention during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09371.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Changes in Phenolic Content in Fresh Ready-to-use Shredded Carrots during Storage (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Phenolic compounds of shredded carrots were characterized and quantified by HPLC and their concentrations were measured during storage in air at 4°C. Trans 5′-caffeoylquinic acid amounted to 60% of total phenolic content and accumulated rapidly. Para-hydroxybenzoic acid and p-hydroxybenzoic esters were not found in freshly prepared shredded carrots and their content increased after the first day. Patterns of accumulation varied, between samples from the same carrot cultivar grown in different geographical areas. When shredded carrots were stored in polypropylene film pouches or in controlled atmospheres containing 30% CO2 and/or 0% 02, phenolic compounds accumulated very slowly. The increase in phenylalanine ammonialyase activity was consistent with accumulation of phenolic compounds and may relate to microbial spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04273.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Packaging of Fresh, “Ready-to-use” Grated Carrots in Polymeric Films (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: “Ready-to-use” grated carrots were packaged in different films (oxygen permeability from 950 to 22,000 cc/m2/day/atm at 25°C) and stored at 2, 6 or 10°C for 10 days. Gaseous atmosphere in packs and the following were monitored: lactic acid bacteria, yeast counts, exudate and potassium ion released, sugars, carotene, ethanol and lactic acid. The respiration rate of the packaged carrots was measured. Films with very low oxygen permeability resulted in anaerobic respiration, high leakage of potassium, and high lactic acid bacteria. With high-permeability films (between 10,000 and 20,000 cc/m2/day/atm at 25°C), grated carrots showed aerobic respiration and retained good quality. At 10°C, in carrots packed in the most permeable film, sucrose decreased markedly during storage. The gas permeabilities required for packaging grated carrots were evaluated in relation to storage temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01591.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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