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  • 1
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The two common foodborne pathogens, Staphylococcus aureus S-6 and Yersinia enterocolitica CDC A2635 were inoculated into whole cow, soy and winged bean milks and incubated at three different temperatures (10°, 25°, 37°C) to evaluate the potential for their growth. The legume milks were prepared by a hot grind method from either whole soybeans (Essex variety) or whole winged beans (Chimbu variety). In general, both foodborne pathogens grew well in all test media. However, S. aureus incubated at 10°C for 120 h, and Y. enterocolitica incubated at 37°C for 48 h were the only two conditions in which less than 108 cells/mL were obtained.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Roadside stand and supermarket vegetables and fruit were analyzed for their alpha- and beta-carotene content. The produce was obtained from a major local supermarket chain and three roadside stands. Eleven vegetables and one fruit were sampled during a ten week period between July and September of 1985. Significant differences at the 0.05 level for beta-carotene were observed between supermarket and roadside stand produce for Swiss chard, red tomatoes and green peppers with roadside stands having higher concentrations for all. Alpha-carotene was shown to be non-significant at the 0.05 level for all produce.
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  • 3
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: In order to evaluate the effects of vacuum-packing and storage in CO2 (100%), and N2 (100%) atmospheres on the quality of fresh rabbit meat, rabbit carcasses were stored in the dark at 0°C and 3°C for 50 days. Every 5 days, psychrotrophic bacteria and lactobacilli counts were obtained, and pH, water retention, texture, and color measured. Storage in CO2 maintained good microbiological quality, but caused a decrease in water retention capacity, which led to discoloration and toughening of the meat. On the other hand, storage under N2 atmosphere improved water retention and consequently organoleptic properties, but this advantage was nullified by lower microbiological quality. Due to the loss of water from the tissues, vacuum-packing resulted in changes of the organoleptic quality of the meat, similar to those observed by storage in a CO2 atmosphere. At refrigerated temperatures, a variation of 3 °C had a larger effect on bacteriological counts and tenderness than the outer quality parameters. Thus, a mixture of gases (CO2 and N2) having both the bacteriostatic properties of one and the organoleptic advantages of the other might be a better choice to optimize the shelf-life of rabbit meat.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Iron deficiency is a common nutritional anomaly encountered in surveys in diverse populations throughout the world. Etiological factors, including gastrointestinal disorders such as gastric ulcers or ulcerative colitis have a significant effect on and may cause this nutritional disorder.Research has indicated that dietary iron is found predominantly as either heme (absorbable) iron or as nonheme (less readily absorbable) iron. The absorption of nonheme iron is enhanced by the presence, in the diet, of certain factors, mainly ascorbic acid and meat, fish or poultry. Certain inhibitors and their effects have also been identified.Understanding the mechanism and regulation of intestinal iron absorption and the relationship to absorbable iron versus total iron intakes is of importance. This paper includes a review of the following information: food sources of both types of iron; factors affecting absorption — enhancers and inhibitors; and physiological states affecting iron absorption. Meats serve as a source of heme iron as well as having a promoting effect on absorption of nonheme iron.
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  • 6
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of orchard elevation on the maturity and quality of Royal Delicious and Red Delicious apples of Himachal Pradesh was studied in two consecutive years. Fruits harvested from low, medium and high elevations at weekly intervals between 100–150 days after full bloom were examined for starch disappearance and seed color to assess maturity. Fruits harvested at optimum harvest maturity in the second season and stored at low temperature were evaluated after two weeks and four months storage. A starch pattern index and seed color index were developed and these taken into consideration together with days of maturity were found to define different stages of maturity more accurately. Orchard elevation showed significant influence on the number of days required for optimum harvest maturity, as fruits attained the same only after 125 days at low elevation and 140 days at high elevation. The high elevation fruits showed significantly better color and appearance, texture and juiciness but poorer aroma and taste compared to low elevation fruits. Harvesting fruits between 125–145 days at low elevation and 140–170 days at high elevation is recommended for better keeping quality during storage.
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  • 7
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of frozen storage time on apparent viscosity of yolk, emulsification capacity, and functionality of salted egg yolk in mayonnaise was studied.Apparent viscosity of yolk increased considerably after only 24 h of frozen stage. Apparent viscosity of yolk stored 30 days was approximately three times greater than that stored 24 h. Yolk stored 90 days had the highest apparent viscosity.Storage of yolk for even 24 h resulted in a reduction in emulsification capacity. Yolk stored 30 days had the lowest emulsification capacity at 5.92. Yolk stored 60 days had an emulsification capacity of 6.10, and that stored 90 days had an emulsification capacity of 6.06.Mayonnaise made from yolk stored 60 days had the highest apparent viscosity and the lowest spread. There was no significant (P 〉 0.05) difference in apparent viscosity and spread of mayonnaise made from yolk stored 0, 30, or 90 days.Mayonnaise made from yolk stored 24 h had a mean stability of 22 days. Subsequent frozen storage of yolk for 30, 60, and 90 days produced mayonnaise with mean stabilities of 21, 20, and 21 days, respectively.
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  • 8
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Snap beans were collected from nine lots at five wholesale warehouses over a 2 day period. The lots were separated into three groups based on wholesale price — high (〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:01469428:JFQ77:ges" location="ges.gif"/〉$15.35/bu), intermediate ($13.35–$14.90/bu), and low (〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:01469428:JFQ77:les" location="les.gif"/〉$13.00/bu). Lots were analyzed for quality by chemical, physical and sensory methods to determine those quality factors most closely associated with the price of fresh beans at the wholesale level. Textural properties differentiated between beans in low and intermediate price groups. Appearance factors were more important than texture in distinguishing between beans of the high and intermediate price groups.
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The physical effects of the substitution of Morton Lite Salt or mineral salt (65% NaCl, 25% KCl and 10% MgSO47H20 by weight) for NcCl in mayonnaise were studied taking the different degrees of saltiness into consideration. The relative saltiness was determined to be 0.81.0.07 for Morton salt and 0.71.0.07 for mineral salt as against 1.0% w/w of NaCl. Salt addition, but neither salt concentration nor salt type, affected the flow parameters of mayonnaise. Salt type had little effect in an industrial type of condiment. Morton salt, with no other additives in the emulsion, impaired the stability of mayonnaise. Saltiness had little or no influence on the rheological properties through the concentration. However, it was significant for stability.
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  • 10
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The content, composition and distribution of intramuscular lipids in M. longissimus dorsi (LD) of pure bred Hampshire, Swedish Landrace and Swedish Yorkshire pigs were investigated.The highest content of intramuscular lipids was found in Hampshire (2.0%). Swedish Yorkshire had on an average 1.8% intramuscular lipids and Swedish Landrace 1.4%. About 35% of the fatty acids are saturated, 51–56% are monounsaturated and 8–12% are polyunsaturated. The content, as well as the fatty acid composition of the intramuscular lipids, were influenced by breed and sex and most probably also by genetic factors.The intramuscular lipids were mainly found in fat depots containing 20 to 150 fat cells. The fat depots were situated in the perimysium and, to some extent, in the endomysium. The fat cells had mostly an elliptical shape. The diameter of the fat cells varied between 15 and 180 μm but a diameter of 30–60 μm was most frequently noted. An increase in fat depot size was related to an increase in fat cell diameter.For the Swedish Landrace breed a relationship between the sensory properties of LD and the content and the distribution of intramuscular lipids was noted. The sensory properties of Yorkshire were related to the content, composition and distribution of intramuscular lipids, whereas no relationship was noted for the Hampshire breed.
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