Zobrazeno 1 - 10
of 31
pro vyhledávání: '"C. S. Huber"'
Publikováno v:
Cereal Chemistry Journal. 82:328-335
Staling over a 120-hr period was compared in a gluten-free rice bread, a low-protein starch bread, and two gluten-containing breads (standard wheat and added-protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b69d84d8c74f65274e1367ce11b42388
https://doi.org/10.1094/cc-82-0328
https://doi.org/10.1094/cc-82-0328
Publikováno v:
Cereal Chemistry Journal. 79:715-719
Starches from garden orach (Atriplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. ‘Surumi’) seeds were isolated, examined for compositional characteristics, and compared with bitter quinoa (Cheno-podium quinoa Willd.) starch. Garden ora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7d5d9d08eb4fc19a1b252ea0039c6ed
https://doi.org/10.1094/cchem.2002.79.5.715
https://doi.org/10.1094/cchem.2002.79.5.715
Publikováno v:
Journal of Food Science. 60:909-912
Spray-dried egg yolk was used to evaluate antioxidant inhibition of cholesterol oxidation during accelerated (Cu +2 and heat) storage. Liquid yolk was treated with equimolar amounts of BHA (0.01%, w/w of lipid), ascorbyl palmitate (0.023%), or a toco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c05a844f7f96906c1d6ca36eed05b4
https://doi.org/10.1111/j.1365-2621.1995.tb06259.x
https://doi.org/10.1111/j.1365-2621.1995.tb06259.x
Publikováno v:
Journal of Food Science. 67:2857-2859
Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray-dried. One-g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed9eab951c0b27bbd4eafd09560e3131
https://doi.org/10.1111/j.1365-2621.2002.tb08828.x
https://doi.org/10.1111/j.1365-2621.2002.tb08828.x
Publikováno v:
Journal of Food Science. 67:1383-1385
Composition and amino acid profiles of seeds from garden orach (A triplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. ‘Surumi’) were compared with bitter quinoa (Chenopodium quinoa Willd.). Protein content was 14.8 and 15.7% for sweet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcc6d16385dcf34b843ae5e3e150cfd7
https://doi.org/10.1111/j.1365-2621.2002.tb10294.x
https://doi.org/10.1111/j.1365-2621.2002.tb10294.x
Research Note: Textural Qualities of Turkey Frankfurters Incorporating Fish- and Turkey-based Surimi
Publikováno v:
Poultry Science. 70:1434-1437
Experimental turkey-based surimi and fish-based surimi were separately incorporated into a formulation for turkey frankfurters at levels of 0, 2.5, 5, and 10%. Frankfurters containing 10% turkey-based surimi or 10% fish-based surimi were significantl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b67dabb2cc3da1f2b401d00d1c150a9
https://doi.org/10.3382/ps.0701434
https://doi.org/10.3382/ps.0701434
Publikováno v:
Poultry Science. 70:1644-1646
Broken-out eggs stored in rigid polypropylene containers for 3 mo at 4 C were evaluated for acceptability based on 1) retention of physical qualities (albumen height and pH), 2) microbial stability (standard plate count), and 3) sensory evaluation (t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04810678f1a734f6e756a98352a940bc
https://doi.org/10.3382/ps.0701644
https://doi.org/10.3382/ps.0701644
Autor:
C. S. Huber, O. A. Pike
Publikováno v:
Poultry Science. 62:2004-2010
The effect was investigated of sodium chloride (1.5, 3.0, 4.5%), hydrolyzed plant protein (2.0, 3.0, 4.0%), and whey (2.0, 3.0, 4.0%) on the water activity of egg sausage. Egg sausage, similar to breakfast sausage, contains approximately 44% whole eg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef8aa08c85dbe6d1a29a06430f1428b8
https://doi.org/10.3382/ps.0622004
https://doi.org/10.3382/ps.0622004
Publikováno v:
Journal of Milk and Food Technology. 37:624-628
The Skylab Food System presented unique microbiological problems because food was warmed in null-gravity (diminished convection) and potentially diminished conduction due to poor surface contact), and because the heat source was limited to 69.4 C (to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0d3e2d8749c3af415b7cc95ad3ad67c
https://doi.org/10.4315/0022-2747-37.12.624
https://doi.org/10.4315/0022-2747-37.12.624
Publikováno v:
Journal of Food Science. 54:315-318
Factors affecting hardness of canned Great Northern beans (Phaseolus vulgaris, L.) were investigated. Addition of calcium significantly increased the hardness of processed beans; however, the calcium content usually found in hard culinary water suppl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daaf638da28c077c58ee2b8cff703ac6
https://doi.org/10.1111/j.1365-2621.1989.tb03070.x
https://doi.org/10.1111/j.1365-2621.1989.tb03070.x