Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Alvin S. Huang"'
Publikováno v:
Journal of Food Processing and Preservation. 26:1-10
Poi, a purplish paste made of cooked taro (Colocasia esculenta), hardens rapidly to a rubbery gel at a refrigeration temperature of 4C. This gelling phenomenon was averted by an addition of α-amylase in poi prior to refrigeration. Two sources (porci
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:45-48
Microbiological and chemical changes of poi (cooked taro paste) stored at 20 degrees C were quantitatively measured. Commercial poi samples were stored in a constant-temperature chamber and sampled periodically. Both the pH and bacterial counts chang
Autor:
Alvin S. Huang, Hui Lin
Publikováno v:
Food Chemistry. 48:403-409
A high-purity (98%), water-soluble gum was extracted from taro corms ( Colocasia esculenta ) with a low-temperature extraction (4°C) and purification procedure. The major fraction of the gum had a peak molecular weight greater than one million Dalto
Autor:
Alvin S. Huang, Linna S. Tanudjaja
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:2123-2126
A recently introduced strong anion-exchange column (Alltech Universal Anion) was tested for measuring oxalate contents in taro (Colocasia esculenta) corms. The column was developed with a mobile phase of 4 mM phthalic acid with its pH adjusted to 4.5
Autor:
Joseph Schierle, Maureen H. Fitzgerald, Lois Englberger, Amy Levendusky, Peter Hofmann, William G.L. Aalbersberg, Alvin S. Huang, Julia M. Humphries, Geoffrey C. Marks, Jeff Daniells, A Lorens
Publikováno v:
International journal of food sciences and nutrition. 57(5-6)
We previously found high carotenoid levels in Karat and other Micronesian bananas, indicating potential importance for alleviating vitamin A deficiency and other nutritionally related health problems in the Federated States of Micronesia. Past work f
Autor:
Alvin S. Huang, J. H. Von Elbe
Publikováno v:
Journal of Food Science. 50:1115-1120
The degradation and regeneration kinetics of betanine in solution at pH 5.0 under nitrogen and oxygen were studied at 65, 75, 85 and 90°C. HPLC was used to monitor the concentration changes of betanine and its degradation products, betalamic acid an
Autor:
J. H. Von Elbe, Alvin S. Huang
Publikováno v:
Journal of Food Science. 52:1689-1693
The influence of pH (3.0–7.0) on betanine stability in solution was studied based on proposed reversible reaction kinetics. The forward and reverse rate constants and their activation energies were determined and found to be pH dependent. The influ
Autor:
Alvin S. Huang, J. H. Elbe
Publikováno v:
Journal of Food Science. 51:670-674
The stability of amaranthine in solution was compared to the stability of betanine in solution. Amaranthine was extracted from fresh leaves (Amaranfhus tricolor). HPLC was used for the quantification of amaranthine, betanine and their degradation pro
Publikováno v:
Journal of Agricultural and Food Chemistry. 34:52-54