Zobrazeno 1 - 10
of 37
pro vyhledávání: '"ARTHUR M. SPANIER"'
Autor:
K.L. Bett, D.A. Ingram, Steven W. Lloyd, Arthur M. Spanier, Bryan T. Vinyard, K.C. Gross, J.M. Miller, Elizabeth A. Baldwin, C.C. Grimm
Publikováno v:
Journal of Food Quality. 24:141-156
Our objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh-cut Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54b198c2e6c095cdf86e5cf074ba6a7a
https://doi.org/10.1111/j.1745-4557.2001.tb00597.x
https://doi.org/10.1111/j.1745-4557.2001.tb00597.x
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to c
Publikováno v:
Journal of Chromatography A. 827:319-327
Peptides from rice bran protein were investigated because of their potential usefulness in industrial food uses. Peptides were generated from defatted rice bran by treatment with a commercial protease to 7.6% peptide bond hydrolysis. Protein hydrolys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4be6137d039f8cad06351250fdac567
https://doi.org/10.1016/s0021-9673(98)00657-8
https://doi.org/10.1016/s0021-9673(98)00657-8
Publikováno v:
Critical Reviews in Food Science and Nutrition. 37:663-689
This review covers selected methods of isolation and purification of mainly alpha s-casein, beta-casein, kappa-casein, beta-lactoglobulin, and alpha-lactalbumin. Selected methods of alteration of some functional groups of these proteins also were rev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f15fb684958bc38c79795b91251d1e19
https://doi.org/10.1080/10408399709527794
https://doi.org/10.1080/10408399709527794
Publikováno v:
Food Chemistry. 59:531-538
The flavor of muscle foods is dependent upon factors such as the animal's age, breed, sex, nutritional status and manner of cooking. Most important to the final flavor of the meat is relative age in the post-mortem aging process as it is during this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::514343252a98f28c79a12930ff65f747
https://doi.org/10.1016/s0308-8146(97)00003-4
https://doi.org/10.1016/s0308-8146(97)00003-4
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:2178-2186
Spanish “Serrano” dry-cured hams were processed under traditional practices which included two different length of the ripening−drying stage dry-curing methods. Dry-cured hams typically have high production cost because of the length of the rip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12350df45f6dceded2a874445172ee64
https://doi.org/10.1021/jf960862c
https://doi.org/10.1021/jf960862c
Publikováno v:
Trends in Food Science & Technology. 5:315-321
Meat flavor arises from the complex interactions among amino acids, peptides, sugars, thiamine, metabolites of nucleotides, lipids and products of lipid oxidation. Previous research on meat flavor has shown numerous volatile compounds to be involved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35fb64e1e5f69e3a5720f0f31b5b8c75
https://doi.org/10.1016/0924-2244(94)90182-1
https://doi.org/10.1016/0924-2244(94)90182-1
Autor:
Terri D. Boylston, Arthur M. Spanier
Publikováno v:
Food Chemistry. 50:251-259
This paper demonstrates that the volatile flavor profiles from cooked and cooked/stored ground beef are directly affected by and related to the purge temperature for volatile isolation. Minimal analytical efficacy and recovery are seen when the sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afc809ae0bb0c66c79bf5939e3736e08
https://doi.org/10.1016/0308-8146(94)90129-5
https://doi.org/10.1016/0308-8146(94)90129-5
Publikováno v:
ACS Symposium Series. :x-xiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46d64a3d02dfdb88abd1a1f164511b6d
https://doi.org/10.1021/bk-1993-0528.pr001
https://doi.org/10.1021/bk-1993-0528.pr001
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:1656-1662
Meat flavor deterioration (MFD) is characterized by increased levels of off-flavor sensory characteristics and by a decline in desirable-flavor attributes. MFD, long associated with the process of warmed-over flavor development in meat products, is a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::442665f7a3574fbfbbc64a3f47268249
https://doi.org/10.1021/jf00021a035
https://doi.org/10.1021/jf00021a035