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  • 11
    Electronic Resource
    Electronic Resource
    EFFECT OF SODIUM CHLORIDE ON REHYDRATION OF FREEZE-DRIED CARROTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 incorporation of NaCl into freeze-dried carrot slices was found to have a marked effect on rehydration. Highest rehydration ratios were obtained at the 0.2M NaCl treatment. After 5 min of rehydration, the 0.2M NaCl treatment resulted in a 54% increase in rehydration ratio over nontreated control samples. Microstructure of the freeze-dried Carrot tissue was characterized utilizing the scanning electron microscope. Location of crystalline and amorphous salt deposition was observed and related to rehydration characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01129.x
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  • 12
    Electronic Resource
    Electronic Resource
    INTERNAL COLOR OF SPANISH PEANUT HULLS AS AN INDEX OF KERNEL MATURITY (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 A nonsacrificial index of peanut kernel maturity was developed, based upon objective color measurement of the internal hull color which was then related to other indices of maturity and quality. Kernel density and light transmittance of the oil at 480 mμ were confirmed as good indices of quality. Internal hull color, kernel density and light transmittance of peanut oil were found to be significantly related. With appropriate instrumentation, objective evaluation of the internal hull surface color of peanuts is feasible as a good index of quality and maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15157.x
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  • 13
    Electronic Resource
    Electronic Resource
    PIGMENT AND CHROMOGEN CHARACTERISTICS OF SUNFLOWER SEED, Helianthus annum (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.tb03369.x
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  • 14
    Electronic Resource
    Electronic Resource
    EFFECT OF PROCESSING VARIABLES ON VOLATILE RETENTION OF FREEZE-DRIED CARROTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb07351.x
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  • 15
    Electronic Resource
    Electronic Resource
    Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers (Cupsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in “jalapeno” peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06967.x
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  • 16
    Electronic Resource
    Electronic Resource
    Forced Air Drying of Partially Freeze-Dried Compressed Carrot Bars (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 quality of compressed carrot bars produced by combining freeze drying with air drying was investigated. Quality parameters measured were color, texture, rehydration ratio, carotene, ascorbic acid, alphatocopherol, and sensory acceptance. It was found that a high quality compressed carrot bar could be obtained by freeze drying to 20–40% moisture, equilibrating with microwave energy, compressing, then air drying at 60°C. The scanning electron microscope proved useful in delineating reasons for differences in texture and rehydration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14821.x
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  • 17
    Electronic Resource
    Electronic Resource
    Techniques for Canning Instant Parboiled Rice (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: The technology to produce an acceptable canned rice was investigated. Conventional raw and parboiled rice exhibit excessive starch leaching, loss of structural integrity, discoloration, unpalatable odors, and poor cooking qualities when canned. Instant parboiled rice which has been hydrated in boiling water before canning yields a superior product Objective color values are improved by flushing the hydrated rice with tap water before canning. Canned grains are free flowing and yield a product similar to freshly cooked rice. Without hydration, the product tends to be a solid mass of chalky and crumbly grains. A direct relation exists between subjective values for appearance and texture of canned rice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05024.x
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  • 18
    Electronic Resource
    Electronic Resource
    COLOR EVALUATION OF SELECTED CAPSICUMS (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: The extractable color values of fifteen selected cultivars of red-peppers and two methods of measuring color intensity were compared. Significant differences were found between cultivars for objective and subjective color values. Extractable red pigment values were much greater than yellow in all cases. As xanthophyll content increased, beta-carotene content increased. All Gardner values decreased with increasing pigment content. The Gardner Color Difference Meter proved to be a better indicator of extractable pigments than the subjective evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03801.x
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  • 19
    Electronic Resource
    Electronic Resource
    SOME FACTORS AFFECTING PINTO BEAN QUALITY (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: This study was designed to objectively describe the chemical and physical attributes of three pinto cultivars grown at Thrall and El Paso, TX, and Twin Falls, ID. The relationships of these attributes were established through analysis of variance and correlation coefficients. Shear values were found to be the more reliable quality attribute. The expected relationship between rehydration and shear was not found. Maximum imbibition did not yield the most tender product. The amount of water imbibed varied by location. Beans from El Paso that suffered a late frost failed to imbibe water until heat treatment was applied. Firmness was found to be related to calcium and magnesium contents. Sensory preference scores rated the Texas-grown cultivars over the Idaho-grown cultivars. Whole, reddish-brown beans of a mild distinguishable flavor were preferred.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15232.x
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  • 20
    Electronic Resource
    Electronic Resource
    STARCH CHARACTERISTICS OF SELECTED GRAIN SORGHUMS AS RELATED TO HUMAN FOODS (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: Seventeen varieties and hybrids of grain sorghum were analyzed for content of total starch, amylose, amylopectin, starch density, and starch granule diameter. Correlations among these attributes and organoleptic quality were made. Starches of regular-starch type varieties had higher densities than waxy starch varieties. Starch density was related directly to amylose content and inversely to total starch and amylopectin content. Amylose content was directly related to total starch content, starch density, and inversely related to amylopectin content. The varieties with high amylopectin content were preferred for sorghum bread. Organoleptic quality was directly related to amylopectin content and inversely related to total starch and amylose content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04838.x
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