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  • 1
    Electronic Resource
    Electronic Resource
    Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf-life Estimation by Survival Analysis (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: : Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09957.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid Rings (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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 effect of the addition of corn flour and salt on the textural properties of a commercial dry-mix batter used as coating in fried, battered squid rings was studied. Although salt-containing formulations had significantly lower viscosity values than the other samples, the batter pickup values were not significantly different. The crispness of the fried, battered squid rings was measured. The peak force of penetration, slope of the curve, and area up to the peak force did not show big differences, except the values for the formulation that contained leavening agent. In this case, the force value was significantly lower than the rest and the penetrometry profile was also different, corresponding to a crispy product. Finally, the influence on crispness of time lapsed after frying was also studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10667.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    1-MCP Preserves the Firmness of Stored Persimmon ‘Rojo Brillante’ (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: : We studied the effects of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, on quality of persimmon cv.‘Rojo Brillante.’Two assays were carried out, applying deastringency treatment before or after storage at 15 °C. In both experiments, fruit was treated with 0 (control), 0.5, or 1 μL/L of 1-MCP after harvest. Additionally, the effect of 2 applications of 0.5 μ L/L, one after harvest and the 2nd after a storage period, was evaluated. In all experiments, 1-MCP delayed softening and color evolution of persimmons. Ethanol and acetaldehyde levels in treated fruit were lower than those in control fruit. 1-MCP had no effects on weight loss, °Brix, or ethylene and CO2 production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15516.x
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  • 4
    Electronic Resource
    Electronic Resource
    1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa’Plums (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: 'Santa Rosa’plums were treated with concentrations of 0- (control), 0.5-, or 0.75-μL/L 1-methylcyclopropene (1-MCP) for 24 h at 1°C and stored at 1 °C for up to 40 d. Ethylene and CO2 production, firmness, weight loss, Brix, acidity, color evolution, and ethanol and acetaldehyde concentrations were determined periodically after cold storage and after subsequent shelf life of 5 and 8 d at 20 °C. 1-MCP strongly inhibited ethylene and CO2 production. Higher values of firmness were observed in 1-MCP-treated plums compared with control. 1-MCP treatment delayed color evolution, reduced acidity loss, and inhibited ethanol and acetaldehyde production. 1-MCP did not affect weight loss or sugar content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09674.x
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    Paper (German National Licenses)
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