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  • 1
    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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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    VOLATILE COMPONENTS AND PUNGENCY IN FRESH AND PROCESSED JALAPENO PEPPERS (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: The flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography-mass spectrometry. The cultivar J100 was utilized. Jalapeno flavor was attributed to 2-isobutyl-3-methoxypyrazine. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 ng/g in the outer wall on a dry weight basis. Thermal processing leads to an altered or cooked flavor. Capsaicin, the compound responsible for the heat, is also unevenly distributed in the pod. Gas chromatographic analysis of fresh pepper parts revealed values ranging from 0.21 mg/100g in the outer wall to 18.37 mg/100g in the pod cross walls. All portions of the pepper are perceived as hot after thermal processing. However, capsaitin remains concentrated in the cross wall region. Microscopic examination of the pepper tissue revealed no specialized structure housing either the flavor or heat components. These are considered to be normal metabolites of the fruit and found as an integral part of the plant cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07419.x
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    Paper (German National Licenses)
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