Zobrazeno 1 - 10
of 35
pro vyhledávání: '"H. R. Bolin"'
Autor:
H. R. Bolin, C.C. Huxsoll
Publikováno v:
Journal of Food Science. 58:357-360
Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60 degree Brix, 60 degrees C, sucrose solution maintained good color and texture upon freezing and thawing. In contrast the untreated control pear quarters darkened and became v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68c1f9978cb06531d873fead7cc7d28b
https://doi.org/10.1111/j.1365-2621.1993.tb04274.x
https://doi.org/10.1111/j.1365-2621.1993.tb04274.x
Publikováno v:
Journal of Food Science. 48:202-205
Osmotic syrups can be reconcentrated and reused for osmotic water removal through at least five complete cycles without adversely affecting the fruit being concentrated, even though the properties of the osmotic medium do change. Syrup penetration ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f8d72cb453f21e34c454c3aae2023af
https://doi.org/10.1111/j.1365-2621.1983.tb14823.x
https://doi.org/10.1111/j.1365-2621.1983.tb14823.x
Publikováno v:
C R C Critical Reviews in Food Science and Nutrition. 16:327-354
Solar driers that are currently being investigated for drying of agricultural products can be divided into two major divisions, depending upon how they transfer the incident solar energy to the product to be dried. These two divisions are direct and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5bff225bd3829121ef830e43c1037d9
https://doi.org/10.1080/10408398209527339
https://doi.org/10.1080/10408398209527339
Autor:
H. R. Bolin
Publikováno v:
Journal of Food Quality. 1:125-133
Skin texture was influence by hydration procedure with the methods requiring the longest time at high temperatures producing the tenderest skin. The texture of freshly hydrated prunes continued to change during the first 6–15 weeks of storage. Hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dca9bc634bc29ba15544aae9a346a497
https://doi.org/10.1111/j.1745-4557.1977.tb00935.x
https://doi.org/10.1111/j.1745-4557.1977.tb00935.x
Autor:
H. R. Bolin, R. Jackson
Publikováno v:
Journal of Food Processing and Preservation. 9:25-34
The effect of sulfuring on bisulfite binding in apricots and apples was determined. Sulfuring methods had no effect on binding. Dehydration resulted in less conversion of the sulfur dioxide to the sulfate. An oxygen scavenger added to the packaged dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8a585e84641d648d1568c8734642462
https://doi.org/10.1111/j.1745-4549.1985.tb00705.x
https://doi.org/10.1111/j.1745-4549.1985.tb00705.x
Autor:
H. R. Bolin
Publikováno v:
Journal of Food Science. 41:1316-1319
Upon protracted storage of raisins a crystalline material can develop on their surface, especially at higher moisture levels. A method of controlling this formation was developed, which consisted of subjecting the raisins to a mild heat-treatment. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa8427116a24057555df1a2a3fac868b
https://doi.org/10.1111/j.1365-2621.1976.tb01161.x
https://doi.org/10.1111/j.1365-2621.1976.tb01161.x
Autor:
H. R. Bolin, R. J. Steele
Publikováno v:
Journal of Food Science. 52:1654-1657
This investigation into the effects of various treatments on nonenzymatic browning of dried apples determined that cysteine incorporation did not reduce browning during storage. Calcium treatment reduced rate of darkening but as Ca++ concentration in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c301aa64048b2e5b287eb4aa99d2233
https://doi.org/10.1111/j.1365-2621.1987.tb05899.x
https://doi.org/10.1111/j.1365-2621.1987.tb05899.x
Publikováno v:
Journal of the American Oil Chemists Society. 51:77-80
Pilot scale procedures were developed for the use of fatty acid ester emulsions to decrease the time to dry the Thompson seedless grapes to raisins. Both sun and mechanical drying were used in these experiments. Mechanically harvested grapes were dip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca3799f3c6e8e2eb8b0a8cce61497646
https://doi.org/10.1007/bf00000017
https://doi.org/10.1007/bf00000017
Autor:
H. R. Bolin, F. S. Nury
Publikováno v:
Journal of AOAC INTERNATIONAL. 52:858-864
The official AOAC (20.009) and the dried fruit moisture tester (DFMT) methods for determining moisture in dried prunes have been collaboratively studied. Results indicate that there is no significant difference (P > 0.01) between the two method means
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aae738a292dcc3df1b28a54a6a3d797
https://doi.org/10.1093/jaoac/52.4.858
https://doi.org/10.1093/jaoac/52.4.858
Publikováno v:
Journal of AOAC INTERNATIONAL. 55:202-208
The official AOAC method, section 22.012, and the dried fruit moisture tester method for determining moisture in raisins have been collaboratively studied. There is good agreement between the 2 methods with less than ± 1% moisture difference being n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::961cae84c3dcb00a78fbd4f002f36692
https://doi.org/10.1093/jaoac/55.1.202
https://doi.org/10.1093/jaoac/55.1.202