Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • 1980-1984  (14)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Storage Stability of a Puff Pastry Dough with Reduced Water Activity (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: A puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12808.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14797.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11100.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Textural and Rheological Properties of Cooked Potatoes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03519.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Effects of Dehydration and Soy Fortification on Physicochemical, Nutritional and Sensory Properties of Ghanaian Fermented Maize Meal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air-dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze-dried unfortified control and air-dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09205.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P〈0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10750.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS (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: Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water at 2-hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 15% levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03877.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS (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: Thermal degradation rates of ascorbic acid in peas during a simulated retort operation were investigated at various temperatures. Fresh peas were blanched and vacuum sealed in thermal death time cans with brine. The canned peas were processed at ll0-132°C for different time intervals. The ascorbic acid degradation reaction was found to be first order with an activation energy of 41 kcal/mole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03895.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING (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: Pea samples were collected after various unit operations in a commercial cannery and the vitamin C losses at these points were investigated. Blanching and retorting accounted for the major losses. A substantial amount of vitamin C in peas leached into the brine. Approximately two-thirds of the original vitamin C in fresh peas was lost during processing. Shelled peas were also blanched in steam, water, and in an agitated water system under laboratory conditions. Vitamin C retention in water-blanched peas appeared to be independent of agitation rate, indicating that diffusion may be the controlling mechanism. The diffusivity of vitamin C in peas at 85°C was estimated to be 1.4 × 10−4 cm2/sec.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07496.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Peroxidase Fractions from Asparagus of Varying Heat Stabilities (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Chromatofocusing was used to fractionate asparagus peroxidases. Basic isozymes of pI greater than 9.0 predominated throughout the spear. In addition, a more acidic peroxidase fraction is found in the asparagus spear tip. The basic and acidic fractions were similar in heat stability, but the acidic fraction reactivated readily after heating at 70°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12860.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...