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  • 1
    Digitale Medien
    Digitale Medien
    COMPARISON OF COLOR SCALES FOR DARK COLORED BEVERAGES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02146.x
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  • 2
    Digitale Medien
    Digitale Medien
    DEVELOPMENT OF NEW TRANSMISSION COLOR SCALES FOR DARK COLORED BEVERAGES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02147.x
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  • 3
    Digitale Medien
    Digitale Medien
    EFFECT OF ACID PRETREATMENT ON THE STABILITY OF CITRIC AND MALIC ACID COMPLEXES WITH VARIOUS IRON SOURCES IN A WHEAT FLAKE CEREAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 10 (1986), S. 0 
    Details
    ISSN: 1745-4514
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An in vitro incubation at pH 2 of citric and malic acids with each of five iron sources [(hydrogen (HRI) and electrolytically reduced elemental iron (ERI), ferric chloride (FeCl3), ferrous sulfate (FeSO4) and ferric orthophosphate (FOP)] at a 10:1 molar ratio (acid:iron) was evaluated for its effect on iron solubiliza-tion in a wheat flake cereal subjected to a sequential gastrointestinal pH treatment from endogenous pH (E) to 2 to 6. Citric acid maintained significantly more complexed and ionic iron (Fe+3) in solution than malic acid, with and without incubation, through the final stage of the sequential pH treatment with each of the five iron sources. However, the malate treated samples were affected less than the citrate by acidification from pH E to 2, with less of the soluble complexed iron being insolubilized and significantly more ionic iron (Fe+2) being produced. Incubation significantly enhanced the iron solubilizing capacity of citrate at all stages of the sequential pH treatment with HRI and at pH E with ERI, FeCl3 and FeSO4, As well, incubation increased the iron solubilization properties of malate at all stages with FeSO4 and at E and 2 with HRI and ERI. These results indicate that acid incubation to form an organic acid-iron chelate, particularly with elemental iron, has the potential to improve cereal iron fortificant bioavail-ability.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4514.1986.tb00103.x
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  • 4
    Digitale Medien
    Digitale Medien
    Influence of Flocculation on Optical Properties of Emulsions (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 droplet flocculation on the optical properties of 1 and 10 wt% oil-in-water emulsions with and without dye was investigated. Flocculation was induced by addition of SDS micelles to the aqueous phase of emulsions to increase the depletion attraction between droplets. Droplet flocculation caused the spectral reflectance and L-value (lightness) of emulsions to decrease, and the magnitude of the a- and b- values to increase, but the changes were rather small. Similar trends were observed for emulsions with and without dye. Overall, emulsion optical properties were dominated by light scattering from droplets rather than flocs.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16130.x
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  • 5
    Digitale Medien
    Digitale Medien
    Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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 sensory responses of a young adult population were compared to one over age 60. Using a central composite design, sweetness and flavor intensity, flavor quality, overall acceptability, perceived thirst quenching and flavor identification were evaluated using an artificially flavored cherry beverage varying in sucrose, flavor, and color. The mean data were modeled to a response surface as a function of sucrose, color, and flavor. In both populations the measures were responsive to factors manipulated in the design. Color had specific unique effects on overall acceptance, flavor quality, and intensity in each of the populations. The older population was more sensitive to visual cues and less sensitive to changes in flavor concentration.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05674.x
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  • 6
    Digitale Medien
    Digitale Medien
    Psychophysical Relationships Between Perceived Sweetness and Color in Lemon- and Lime-Flavored Drinks (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effect of color, as measured on the Gardner XL-23 calorimeter, on the sweetness perception of a series of lime- and lemon-colored and flavored beverages was quantified by taste panelists using magnitude estimation. The regression lines for each colored series in the lemon drinks were found to differ significantly (p 〈 0.05) indicating that color had a significant effect on sweetness and the inequality of the slopes of the lines obtained when sweetness was plotted versus log color further confirmed this effect. A sucrose level of 4.4% maximized the effect of color on sweetness perception in both the lime (p 〈 0.01) and lemon (p 〈 0.05) drinks.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13543.x
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  • 7
    Digitale Medien
    Digitale Medien
    Effect of Enzymatic Digestion, pH and Molecular Weight on the Iron Solubilizing Properties of Chicken Muscle (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effects of a simulated gastrointestinal pH, enzymatic digestion and molecular weight (MW) on the iron solubilizing properties of a heated dilute salt insoluble fraction of chicken muscle were examined. The solubility of 50 ppm added FeCl3 increased linearly from 0–260 min during pepsin digestion. The total soluble iron reached a maximum concentration following a 120 min pepsin-30 min pancreatin digestion, with pepsin digestion products ranging in MW from 6200–2500. Solubilization capacity, defined as an in vitro measure of total iron bioavailability, did not correlate to binding by free sulfhydryl groups. The soluble low molecular weight iron chelates found may explain, in part, the mechanism by which the “meat factor” enhances iron bioavailability.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13535.x
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  • 8
    Digitale Medien
    Digitale Medien
    Nutrition and the consumer - edited by Ann F. Walker and Brian A. Rolls, Elsevier, 1992. £70.00 (x +307 pages) ISBN 1 85166 684 2
    Amsterdam : Elsevier
    Trends in Food Science and Technology 4 (1993), S. 235 
    Details
    ISSN: 0924-2244
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1016/0924-2244(93)90164-6
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  • 9
    Digitale Medien
    Digitale Medien
    Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 effect of acid incubation of ascorbic acid with each of five iron sources (ferrous sulfate, ferric chloride, ferric orthophosphate, hydrogen and electrolytically reduced iron) on iron solubilization in a wheat flake cereal was evaluated. Incubation produced more soluble iron at pH 2 but not necessarily at the endogenous pH of the cereal nor at pH 6. At pH 2, Fe+2 rather than Fe +3 was produced, apparently by a reduction of bound Fe +3 and subsequent release of Fe+2. At pH 6, the soluble iron was mainly in a complexed form. This indicates that acid incubation with ascorbate might facilitate bioavailability of iron if it were incorporated by fortification techniques.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10473.x
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  • 10
    Digitale Medien
    Digitale Medien
    Protective Effect of Milk on Mineral Precipitation by Na Phytate (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sodium phytate was added to milk with and without the addition of Fe or Zn and the solubility of the endogenous Ca and added Fe or Zn was not affected. However, when these experiments were repeated with a model system containing CaCl2 at the same calcium concentration as milk, the addition of Na phytate caused a significant precipitation of each of these minerals. These results suggest that milk exerts a protective effect on the phytate induced precipitation of these minerals and thus their potential bioavailability.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14021.x
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