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  • 1980-1984  (8)
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Materialart
Erscheinungszeitraum
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  • 1
    Digitale Medien
    Digitale Medien
    Acidification Requirements for Home Canned Combinations of Tomatoes and Low-Acid Ingredients (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Alternative methods of estimating acidification requirements for home canned high-acid foods comprising combinations of tomatoes with low-acid ingredients were compared with forty representative products. Acidification estimates were based on recipe specifications, titration data, predictions made with a regression equation derived from a quadratic model, and predictions derived from a worst case analysis of the model. The last method resulted in satisfactory pH reductions (0.2-0.3 unit) even with products having pH values close to 4.6. Acidification recommendations based on the worst case analysis are given for eight categories of high-acid combination products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12960.x
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  • 2
    Digitale Medien
    Digitale Medien
    Deodorization of a Colorant Prepared from Red Cabbage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A process for preparing odor-free colorant from red cabbage was developed. Anthocyanins in an acidified aqueous cabbage extract were adsorbed on Amberlite XAD-7, water-washed to remove residual cabbage odor, eluted with ethanol containing 0.1% HCl, and concentrated by evaporation. Optimal conditions for single stage batch contact and column deodorization were determined. Pigment recovery generally exceeded 90%. The stability, spectral, and colorant properties of the recovered pigments were not altered significantly by the process. Spent adsorbent could be regenerated by water washing without adversely affecting process efficiency or colorant performance.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12758.x
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  • 3
    Digitale Medien
    Digitale Medien
    CORRELATION OF NONDESTRUCTIVE MEASUREMENTS AND SOLUBLE SOLIDS FOR ROME BEAUTY AND YORK IMPERIAL APPLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Relationships between nondestructive measurements and other indices of fruit composition or condition in Rome Beauty, York Imperial, Red Spur Delicious, and Golden Delicious apples were studied. Fruits were subjected to different storage and ripening treatments before being analyzed individually by various nondestructive and destructive procedures. Of the procedures tested, potentially useful correlations were obtained between nondestructive spectrophotometric measurements and juice soluble solids with Rome Beauty and York Imperial apples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03894.x
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  • 4
    Digitale Medien
    Digitale Medien
    FACTORS AFFECTING THE pH OF HOME-CANNED PEPPERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The influence of recipe and raw material on the pH of home-canned peppers was investigated. Acidification levels specified in typical recipes were compared with those found in similar commercial products having acceptable pH values. Green and red peppers representing 12 varieties were analyzed for pH, acidity, and response to acidulation in the raw state and after canning with and without added vinegar. Hungarian Wax and Sweet Cherry peppers were more highly buffered than the other cultivars analyzed, requiring the addition of 1 tbsp vinegar (5% acidity) per pint jar of canned product to reduce the pH to or below 4.6. No less than that quantity of vinegar should be added.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04144.x
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  • 5
    Digitale Medien
    Digitale Medien
    Correlation Between pH and Composition of Foods Comprising Mixtures of Tomatoes and Low-Acid Ingredients (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Acidity and pH data for more than 100 products comprising mixtures of tomatoes and low-acid ingredienis were compared to develop a generalized method of pH prediction. Products and their major ingredients were titrated with NaOH or acetic acid to pH 4.6 and 8.1 endpoints. Two indices of acidity, developed from these data, were correlated with product pH values, and regression equations for pH prediction were obtained. The accuracy of prediction was improved by correlating the data for related products such as soups, sauces, and simple tomato-vegetable mixtures. Correlation coefficients as high as 0.9 were obtained with the last category. These results demonstrate the feasibility of pH prediction from recipe data.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13715.x
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  • 6
    Digitale Medien
    Digitale Medien
    Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A recipe data bank and method of data processing were developed to classify tomato-based combinations of low and high acid ingredients according to product pH. Information describing the composition and preparation of more than 400 products were entered into the data bank. The extent of variation in ingredient proportions for different product categories was estimated. The ratio of low acid to high acid ingredients specified by the recipe was used as a criterion for selecting representative recipes for preparation and pH determination. High correlations were obtained between this index and product pH. The acidity of 24 common categories of combination products was characterized by the testing of representative recipes.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11078.x
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  • 7
    Digitale Medien
    Digitale Medien
    Functional Properties of a Food Colorant Prepared from Red Cabbage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Spectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14540.x
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  • 8
    Digitale Medien
    Digitale Medien
    CORRELATION BETWEEN AROMA AND VOLATILE COMPOSITION OF McINTOSH APPLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The relationship between aroma and volatile composition of McIntosh apples was investigated. Significant correlations were found between aroma qualities determined organoleptically by a trained panel and by GLC. Unripe apples contained low levels of all volatiles and exhibited grassy and green aroma notes. C-6 aldehydes correlated with overall aroma intensity, ripeness, and fruity and aromatic notes. Esters correlated with a cheesy aroma note. Overripeness correlated with esters and total peaks in unstored but not in stored apples. The GLC peak groups which previously were found to correlate with physical and chemical properties related to maturity in unstored McIntosh apples also correlated with aroma.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07494.x
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