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  • 1990-1994  (6)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    CHANGES IN FRESHNESS OF CHILIPEPPER ROCKFISH (SEBASTES GOODEI) DURING STORAGE AS MEASURED BY CHEMICAL SENSORS AND BIOSENSORS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 16 (1992), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Trimethylamine (TMA) and ammonia contents in Chilipepper rockfishes were determined by ion specific electrodes, as a late indicator of fish freshness. After 9 days of storage in ice, TMA contents significantly increased, indicating that bacterial spoilage was in progress. The pattern of changes in ammonia contents was similar to that of TMA. Determination of ATP degradation products in Chilipepper rockfish by HPLC showed that AMP and hypoxanthine levels were low and did not change much during storage. The concentration of IMP initially increased and then continuously decreased as inosine accumulated. Only trace amounts of hypoxanthine were detected in rockfish tissues. Chilipepper rockfish appears to differ from other Sebastes species in that ATP degradation results in inosine accumulation rather than hypoxanthine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1992.tb00439.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    VISCOSITY and HEAT TRANSFER COEFFICIENTS FOR CANOLA, CORN, PALM, and SOYBEAN OIL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: To understand the influence of frying oil's physical properties on heat transfer, heat transfer coefficient and oil viscosity were measured for combinations of oil type, temperature, and condition. the lumped capacity method for heat transfer in a high thermally conductive metal gave convective heat transfer coefficients. A capillary viscometer in a convective air heater provided viscosity data at frying temperatures. Frying time and oil temperature significantly affected viscosity. Oil viscosities were not statistically different between fresh and 12 h frying oil or 12 and 24 h frying oil, while between the remaining frying times the oil viscosities were statistically different. Corn oil viscosity showed the greatest increase over 36 h and the highest correlation between viscosity and heat transfer coefficient (−0.959).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00268.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Measurement of Food Thermal Conductivity Using Differential Scanning Calorimetry (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: To measure thermal conductivity of foods, an attachment to a differential scanning calorimeter was constructed. A needle probe with a 40 gauge type-T thermocouple was used to measure the temperature of a cylindrical food sample. The DSC heating pan temperature was maintained at 40°C, and then raised to 50°C. The average thermal conductivities of rutabagas, radish, parsnip, turnip, potato, green apple, and carrot were 0.447, 0.499, 0.392, 0.480, 0.552, 0.405, and 0.564 W/m°C, respectively, for a temperature range between 40–50°C. The DSC method was reliable, precise, and a relatively rapid technique for determining thermal conductivity of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06134.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Physical Properties of Air-Dried and Freeze-Dried Chicken White Meat (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: Cooked, diced chicken meat was dehydrated by various air- and freeze-drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze-drying produced a porous material with excellent rehydration properties. Air-drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less important.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05341.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator (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: Cottage cheese (4% milkfat) was stored under three isothermal conditions (3, 9, and 15°C) and one varied temperature condition for the length of its useful shelf life–up to 32 days. Attached to each one-half pint carton were two full history, enzymatic based, time-temperature indicators (I-POINT models #4014 and #4021). Throughout the study quality attributes of the cottage cheese, as determined by chemical and microbial means, and the indicator progress were periodically monitored. The cheese spoiled due to growth of acid-forming bacteria under the warmer conditions and due to psychrotrophic bacteria under the coldest condition. Response of the I-POINT model 4014 was significantly related to changes in three of the quality attributes of the cottage cheese, specifically: pH, standard plate count when the cheese was stored at 8.8° C, and titratable acidity when the cheese was stored at 15.1° C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05290.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 16 (1993), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An Instron Universal testing machine and Differential Scanning Calorimetry were used to investigate textural changes in cooked rice during storage. Two cells were used with the Instron for hardness measurement (Ottawa Texture Measuring System and Back Extrusion cells) and one cell for adhesion measurement (adhesion cell). During storage of cooked rice, retrogradation of the starch led to an increase in hardness as well as a decrease in the adhesion of cooked rice. Storage time, temperature and variety significantly influenced the hardness and adhesion of cooked rice. A correlation analysis between methods showed that Instron measurements OTMS and BE correlated better with a correlation coefficient of 0.978 than the two Instron methods and DSC with a correlation coefficient of 0.752.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1993.tb00119.x
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    Paper (German National Licenses)
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