Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Elizabeth F. Stier"'
Publikováno v:
Journal of Food Science. 45:547-554
Two varieties of peanuts, Runner #1 and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9-point hedonic scale to rate strength and des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6351f3463e4532a9e4ba8d82ff231fb6
https://doi.org/10.1111/j.1365-2621.1980.tb04098.x
https://doi.org/10.1111/j.1365-2621.1980.tb04098.x
Publikováno v:
Journal of Texture Studies. 13:187-200
The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0-2.6%, the perceived sweetness intens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8506b54c06b095e30a361bc235bf21a
https://doi.org/10.1111/j.1745-4603.1982.tb01394.x
https://doi.org/10.1111/j.1745-4603.1982.tb01394.x
Publikováno v:
Journal of Food Science. 51:722-725
Headspace concentration techniques were used to tentatively identify the volatile products formed during the extrusion process of thermoplastic polymers to produce ionomers which have many applications as food packaging materials. Compounds represent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e33e80f5b33138fcccd23f0ff3ce264
https://doi.org/10.1111/j.1365-2621.1986.tb13920.x
https://doi.org/10.1111/j.1365-2621.1986.tb13920.x
Publikováno v:
Journal of Food Science. 49:47-51
Regression analysis was used to identify key attributes from 15 textural terms generated by a panel for 27 fluid and semi-solid commercial foods. A search using single independent variables showed that “thick” gave the best average R2 with a valu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd51aba4fbf42a23c87a545adbddbc5d
https://doi.org/10.1111/j.1365-2621.1984.tb13666.x
https://doi.org/10.1111/j.1365-2621.1984.tb13666.x
Publikováno v:
Journal of Food Science. 42:1286-1289
Green beans, corn, peas and asparagus, which were filled in 211 × 011 cans, were subjected to various heat treatments in order to determine the values or reaction kinetic parameters for the thermal destruction of organoleptic quality. Shortly after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8a84c6b74486c4d567889b29ac7b68b
https://doi.org/10.1111/j.1365-2621.1977.tb14479.x
https://doi.org/10.1111/j.1365-2621.1977.tb14479.x
Publikováno v:
Journal of Food Science. 43:944-947
Canned asparagus cut, corn kernels, peas and apple slices were produced from respective frozen products, which were obtained from a local frozen food packer. Commercial processing procedures were followed for this production. Immediately after the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0fff4a3e4d3cb5af5dd6eb9127f7581
https://doi.org/10.1111/j.1365-2621.1978.tb02459.x
https://doi.org/10.1111/j.1365-2621.1978.tb02459.x
Publikováno v:
Journal of Food Science. 25:513-516
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77c590108cae6c81f8bd1de86ac4a8b1
https://doi.org/10.1111/j.1365-2621.1960.tb00362.x
https://doi.org/10.1111/j.1365-2621.1960.tb00362.x
Autor:
Elizabeth F. Stier
Publikováno v:
American Potato Journal. 42:345-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27d13da01e273a9d179e3a96a889d76b
https://doi.org/10.1007/bf02869701
https://doi.org/10.1007/bf02869701