Zobrazeno 1 - 10
of 30
pro vyhledávání: '"D. A. LILLARD"'
Autor:
Wen-Hsin Wu, D. A. Lillard
Publikováno v:
Journal of Food Quality. 21:41-51
Effects of microwave heating, deep-fat flying, and conventional oven baking on proximate composition and concentration of cholesterol in channel catfish fillets were examined. The paired fillet technique was employed to control the variability among
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1ab28d70415b4737e48ad913a982fb1
https://doi.org/10.1111/j.1745-4557.1998.tb00502.x
https://doi.org/10.1111/j.1745-4557.1998.tb00502.x
Publikováno v:
Journal of Food Processing and Preservation. 16:205-213
Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33d2042282510ced6d3dc1674f29ad46
https://doi.org/10.1111/j.1745-4549.1992.tb00202.x
https://doi.org/10.1111/j.1745-4549.1992.tb00202.x
Publikováno v:
Journal of Food Quality. 15:129-138
Fillets from farm-raised channel catfish (Ictalurum punctatus) fed diets containing various amounts of protein were packaged by the following methods: polyvinylidene chloride (PVDC) film overwrapping, vacuum packaging with Eva bag and vacuum skin pac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af9d98455c432840c429a58742dc79d
https://doi.org/10.1111/j.1745-4557.1992.tb00981.x
https://doi.org/10.1111/j.1745-4557.1992.tb00981.x
Publikováno v:
Journal of Food Quality. 14:345-354
Channel catfish (Ictalurus punctatus) were fed diets containing five ratios of digestible energy/ protein which were equivalent to 24, 28, 32, 36, and 40% of protein levels. Fillets from these fish were overwrapped with polyvinylidene chloride (PVDC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa2f98b0bcd39140698f281718ca5a1d
https://doi.org/10.1111/j.1745-4557.1991.tb00075.x
https://doi.org/10.1111/j.1745-4557.1991.tb00075.x
Publikováno v:
Journal of Food Science. 56:881-883
Broiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C foT 3 days, reheated, and evaluated by headspace GC and thio-barbituric acid (TBA) methods. Cooking temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ceaf11f3bf10cb2d8ac97fe85715e14
https://doi.org/10.1111/j.1365-2621.1991.tb14597.x
https://doi.org/10.1111/j.1365-2621.1991.tb14597.x
Publikováno v:
Plant Disease. 75:878
Turnip leafy greens were grown in the spring and fall for processing into frozen greens. Maneb+zinc (1.8 or 0.9 kg a.i./ha), benomyl, chlorothalonil, or iprodione were applied weekly until 10 days before greens were harvested. Greens either sprayed w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15acb1929ae6e521fa6818b9b3b920ad
https://doi.org/10.1094/pd-75-0878
https://doi.org/10.1094/pd-75-0878
Autor:
D. A. Lillard
Publikováno v:
Journal of Food Protection. 46:61-67
Commercial processing of fats and oil into edible products is done to remove the impurities from the oil. Unless the oil is hydrogenated, very few chemical changes occur during this process to alter the nutritional quality of the oils. Trans fatty ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dfb5843af994b477b8fe87288588cff
https://doi.org/10.4315/0362-028x-46.1.61
https://doi.org/10.4315/0362-028x-46.1.61
Publikováno v:
Journal of Food Science. 39:596-601
The effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e737949ef1a8bd7f1b4412a744c72ce
https://doi.org/10.1111/j.1365-2621.1974.tb02957.x
https://doi.org/10.1111/j.1365-2621.1974.tb02957.x
Publikováno v:
Journal of Food Quality. 8:199-207
Quality of cultured buttermilk was evaluated by organoleptic and gas chromatographic analyses of eight commercial brands available in local supermarkets. Samples were evaluated for body and texture, overall acceptance and diacetyl aroma on the day of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::797e3b4fa86d4f7b630b19908404e306
https://doi.org/10.1111/j.1745-4557.1985.tb00846.x
https://doi.org/10.1111/j.1745-4557.1985.tb00846.x
Publikováno v:
Journal of Food Science. 46:1117-1121
The possible role of protein-protein interaction in influencing the water and fat binding capacity of comminuted flesh products was studied. Water and fat binding by meat batters diminish when temperatures exceed 16°C during comminution. The loss of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::191598610b2731fb0c6f97a2fea7cd58
https://doi.org/10.1111/j.1365-2621.1981.tb03004.x
https://doi.org/10.1111/j.1365-2621.1981.tb03004.x