Zobrazeno 1 - 10
of 22
pro vyhledávání: '"F. B. Talley"'
Publikováno v:
Journal of Food Science. 43:1049-1052
The feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00075cf54565da9bcdc778425779f9cd
https://doi.org/10.1111/j.1365-2621.1978.tb15229.x
https://doi.org/10.1111/j.1365-2621.1978.tb15229.x
Publikováno v:
Peanut Science. 5:97-101
Fluid sweet whey, defatted peanut flour, soybean oil, and corn syrup solids were processed with conventional dairy plant equipment to form a free flowing powder reconstitutable with water to form a nutritious beverage. A formulation containing 50% sw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::619ccf450b3682e906a32e0a2b3ea4f8
https://doi.org/10.3146/i0095-3679-5-2-10
https://doi.org/10.3146/i0095-3679-5-2-10
Publikováno v:
Journal of Food Science. 43:411-414
The principal cause of off-flavor in explosion-puffed, air-packed potato dice at 23°C is autoxidation. A butylated hydroxyanisole/butylated hydroxytoluene system applied to the dice retarded autoxidation and samples were stored successfully for 12 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16adea218206cc7cdfaf1b5f773ea062
https://doi.org/10.1111/j.1365-2621.1978.tb02317.x
https://doi.org/10.1111/j.1365-2621.1978.tb02317.x
Publikováno v:
Journal of Dairy Science. 61:1061-1071
Substitution of either 26 to 29 dextrose equivalent corn syrup solids or 9 to 12 dextrose equivalent dextrin for 40 to 44 dextrose equivalent corn syrup solids in a whey soy drink mix formulation did not decrease the standardized protein effiency rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::107b47a29d7d55f389408dd3caf40186
https://doi.org/10.3168/jds.s0022-0302(78)83687-x
https://doi.org/10.3168/jds.s0022-0302(78)83687-x
Publikováno v:
Journal of Food Science. 41:1297-1300
Addition of high protein fractions derived from whey to pasta to bring the protein content to 20% increases the PER of the pasta (macaroni) to that of casein. The flavor or texture quality of cooked enriched pasta is acceptable, and cheese or tomato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a9debc1710a1644fc5c464c72bf2098
https://doi.org/10.1111/j.1365-2621.1976.tb01156.x
https://doi.org/10.1111/j.1365-2621.1976.tb01156.x
Publikováno v:
Journal of Food Science. 39:555-558
Dehydrated potato flakes were evaluated by sensory and GLC procedures to determine the effects of packaging and drying conditions on flavor quality and stability after storage in air. Stability was not affected by the choice of metal vs. polyethylene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf2d1c0bac50bef296d21d25695581e0
https://doi.org/10.1111/j.1365-2621.1974.tb02946.x
https://doi.org/10.1111/j.1365-2621.1974.tb02946.x
Publikováno v:
Journal of Dairy Science. 60:1841-1845
Flavor score of commercially produced whey-soy drink mix containing 41% sweet whey solids was correlated with the lactic acid content of the dehydrated material (−.75). Experimental samples prepared with a 1:1 mixture of acid whey to sweet whey and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e29718c1c2dee3b6786cadc44fe34c3f
https://doi.org/10.3168/jds.s0022-0302(77)84111-8
https://doi.org/10.3168/jds.s0022-0302(77)84111-8
Publikováno v:
Journal of Food Science. 38:586-589
Potato flakes, produced experimentally to test the effects of raw material and processing variables on storage stability, were examined by a trained taste panel and by GLC analysis for evidence of oxidative and other flavor changes. Air-packed sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ac26bfbf58ae276e588c402f99e2c8c
https://doi.org/10.1111/j.1365-2621.1973.tb02821.x
https://doi.org/10.1111/j.1365-2621.1973.tb02821.x
Publikováno v:
Journal of Food Science. 37:579-583
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d0504ff2b946aa48c3594fe9ac3e2d3
https://doi.org/10.1111/j.1365-2621.1972.tb02697.x
https://doi.org/10.1111/j.1365-2621.1972.tb02697.x
Autor:
Glenn D. Boyd, C. E. Cunningham, Hawkins Arthur, Kunkel Robert, Walter C. Sparks, Everett C. Lougheed, Horace K. Burr, Thorne William, F. J. Stevenson, L. R. Mattick, J. W. Layer, L. E. Ide, Donald A. Young, Murphy Hugh, L. C. Peterson, Thomas G. Hart, Hugh J. Murphy, R. T. Wurster, Avery E. Rich, Robert V. Akeley, Smith Ora, M. J. Goven, Lujan Lauro, C. O. Davis, Ora Smith, David W. James, Hepton Anthony, Robert L. Plaisted, W. A. Young, F. B. Talley, R. Kunkel, Everett W. Franklin, Julian C. Miller, J. C. Bohn, O. M. Frost, Elmer E. Ewing, F. H. Drazga, James F. Fontenot, M. R. Gumbmann, C. H. Dearborn, R. C. Cetas, John C. Campbell, Paul J. Eastman, Irving A. Dow, C. H. H. Neufeld, Richard L. Sawyer, Kenneth D. Fisher, Calderon Peter, R. K. Eskew
Publikováno v:
American Potato Journal. 40:321-331
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88cfdfcc08abd579bd50e8c63f07262c
https://doi.org/10.1007/bf02862788
https://doi.org/10.1007/bf02862788