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  • 1
    Electronic Resource
    Electronic Resource
    Novel Browning Inhibitor Formulation for Fresh-cut Apples (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 wk at 4 °C, whereas formulations without hexametaphosphate failed within 1 wk. These results demonstrate that browning in fresh-cut apples can be controlled with a formulation unlikely to support human pathogen survival or growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06354.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    VARIETAL DIFFERENCES IN COLORANT PROPERTIES AND STABILITY OF RED BEET PIGMENTS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Samples of 48 beet cultivars were screened for differences in pigment content and stability. Large differences were found between cultivars in betacyanine content and in the proportion of betacyanines and betaxanthines. Extensive variability in pigment content was seen within samples. The thermal stability of betacyanines in diluted beet juice at 100°C was not subject to varietal effects. Differences in betacyanine stability at 25°C between cultivars were significant at the 0.10 level, but not at 0.05. Betacyanines were less stable at pH 3 than at pH 5 and were highly light sensitive. Betaxanthines were similarly affected by pH and light; betaxanthines were much less stable than betacyanines at 25°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03490.x
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  • 3
    Electronic Resource
    Electronic Resource
    RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Recycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water-packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12644.x
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  • 4
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY AND STABILITY OF POTATO FLAKES (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb02697.x
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  • 5
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY AND STABILITY OF POTATO FLAKES: EFFECTS OF ANTIOXIDANT TREATMENTS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00559.x
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  • 6
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 2. Flavor Contribution of 2-Methylpropanal, 2-Methylbutanal and 3-Methylbutanal (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY– Headspace vapor components previously associated with the intensity of an off-flavor in explosion puffed dehydrated potatoes were added to potatoes lacking the off-flavor to determine the flavor contribution of these compounds. 2-Methylpropanal produced a characteristic wet fur flavor note while 2- and 3-methylbutanal modified this flavor and contributed burnt flavor notes. While these flavor notes resembled some elements of the puffing off-flavor, the total off-flavor at its normal intensity could not be simulated by combinations of these compounds in potato at realistic concentrations. Acetone, which is also present in the headspace vapor of explosion puffed dehydrated potatoes, was found as a major headspace component of fresh boiled potatoes. This compound and smaller amounts of 2- and 3-methylbutanal were produced in overcooked fresh potatoes which lacked the puffing off-flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01982.x
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  • 7
    Electronic Resource
    Electronic Resource
    VOLATILE COMPOSITION OF MCINTOSH APPLE JUICE AS A FUNCTION OF MATURITY AND RIPENESS INDICES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Research was undertaken to establish relationships between volatile levels in the juice of fresh apples, determined by GLC headspace vapor analysis, and other objective indices of maturity and ripeness. Mclntosh apples were tested individually after harvest or following storage and ripening. Volatile levels in the juice were correlated with titratable acidity, Magness-Taylor firmness and stiffness coefficient values. The stiffness coefficient is derived from nondestructive sonic resonance frequency measurements and has potential value for sorting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01214.x
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  • 8
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 1. A Gas Chromatographic Method for the Determination of Aldehydes Associated with Flavor Quality (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY– Explosion puffed dehydrated potatoes may develop a characteristic off-flavor during puffing. An objective method, based on the analysis of headspace vapor by GLC, was developed to measure peak heights of components associated with this off-flavor. Ground potatoes and an internal standard, ethylbutyrate, were added to boiling water, and the mixture was equilibrated for 10 min at 98°C. A vapor sample was then withdrawn and analyzed chromatographically on a Carbowax 20M packed column at 100°C using an inlet splitter. Heights of peaks corresponding to 2-methylpropanal plus acetone, 2-methylbutanal plus 3-methylbutanal, hexanal, and ethylbutyrate were determined and peak ratios calculated. The method was found to be precise, accurate, and rapid. Comparisons of a number of potato samples by sensory evaluation and the objective method showed that the intensity of the off-flavor is associated with the heights of the 2-methylpropanal plus acetone and 2-methylbutanal plus 3-methylbutanal peaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01981.x
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  • 9
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12960.x
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  • 10
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12758.x
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