Zobrazeno 1 - 10
of 29
pro vyhledávání: '"D.V. Schlimme"'
Publikováno v:
Journal of Food Science. 61:398-401
The extinction point of spinach was ,0.4% but above 0.2% O2 at 07 and 57C. Respiration rates were ’2.3 times greater at 57C than at 07C and were similar among cultivars. In 0.8% O2 atmosphere, O2 uptake of three cultivars was reduced by an average
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed1ef13a0e2a9a56e0a2b02c43161174
https://doi.org/10.1111/j.1365-2621.1996.tb14202.x
https://doi.org/10.1111/j.1365-2621.1996.tb14202.x
Publikováno v:
Journal of Food Science. 56:484-487
Plate-and-frame (PF) and spiral-wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51c794705b7754289728a7a4019d8326
https://doi.org/10.1111/j.1365-2621.1991.tb05309.x
https://doi.org/10.1111/j.1365-2621.1991.tb05309.x
Publikováno v:
Foodservice Research International. 6:1-13
The purpose of this study was to examine the differences between a conventionally prepared and cook-chill prepared egg and cheese product and to assess the specific effects of the reheating process. In order to compensate for the anticipated effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2a95fbdb36f4e158033e912e27d2b54
https://doi.org/10.1111/j.1745-4506.1991.tb00280.x
https://doi.org/10.1111/j.1745-4506.1991.tb00280.x
Publikováno v:
Journal of Food Science. 56:55-59
Breaker tomatoes sealed in polymeric film (MAP) were stored at 15°C 23 days. A steady state of about 3.5-4.0 % O2 and CO2 was established. Mean concentrations of the gases within 24 hr of packaging were minimum 2.5 % O2 and maximum 8.0% CO2- Thereaf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bd45556cc23df94ca9e740dbb6fe555
https://doi.org/10.1111/j.1365-2621.1991.tb07974.x
https://doi.org/10.1111/j.1365-2621.1991.tb07974.x
Publikováno v:
Journal of Food Science. 56:1292-1294
Constant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75–76°C gave optimum p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcd7aff59b343afc5ebaea2dad350618
https://doi.org/10.1111/j.1365-2621.1991.tb04755.x
https://doi.org/10.1111/j.1365-2621.1991.tb04755.x
Publikováno v:
HortScience. 30:791F-792
In 1993, we studied the postharvest behavior of 25 Rubus genotypes. Included in the study were named cultivars from Europe and North America, advanced selections from the Univ. of Maryland Cooperative Breeding Program, species and raspberry interspec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a5b7ea7a1b0aaacede28ce97287c5b1
https://doi.org/10.21273/hortsci.30.4.791f
https://doi.org/10.21273/hortsci.30.4.791f
Publikováno v:
Transactions of the ASAE. 27:1984-1989
TESTS simulating railway shock, vibration, and manhandling were conducted on four processed frozen food products at both -18 °C and -70 °C. Standard test procedures and equipment were modified to more accurately simulate existing railway distributi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2757ac0a7ae0b908bc92196dd6339c2d
https://doi.org/10.13031/2013.33082
https://doi.org/10.13031/2013.33082
Publikováno v:
Journal of Food Science. 51:388-394
Fruit of processing tomatoes were peeled using high pressure steam with lab and commercial equipment. Recovery ranged from 64.8% to 77.8% and quantity of adhering peel ranged from 385 to 1866 mg/kg fruit for nine genotypes steam peeled at 4.4 bar. Re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6317fdacf763554ad9e15ad9daf0faf
https://doi.org/10.1111/j.1365-2621.1986.tb11137.x
https://doi.org/10.1111/j.1365-2621.1986.tb11137.x
Publikováno v:
Journal of Food Science. 49:217-220
A study was conducted to assess potential rail transport and handling damage to frozen French-fried potatoes shipped at conventional (− 18°C) and cryogenic (− 62°C or below) temperatures. French fries were packed in 2.27 kg net weight pillow po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cd5fdb5813429f10a852f1b0ff2e766
https://doi.org/10.1111/j.1365-2621.1984.tb13711.x
https://doi.org/10.1111/j.1365-2621.1984.tb13711.x
Publikováno v:
Journal of Food Science. 49:1415-1418
Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam-peeled fruit was 4.1%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a36fa8c66e70a4678401c48ed53217e5
https://doi.org/10.1111/j.1365-2621.1984.tb12811.x
https://doi.org/10.1111/j.1365-2621.1984.tb12811.x