Zobrazeno 1 - 10
of 41
pro vyhledávání: '"J. R. Heil"'
Autor:
George K. York, Ali Ansar, J. R. Heil, R. L. Merson, T. Wolcott, Sherman Leonard, G. L. Marsh
Publikováno v:
Journal of Food Science. 41:828-832
Processing of fruits and vegetables in 603 × 700 cans for institutional use is a common commercial practice. The present time-temperature treatments for assuring commercial sterility are often excessive and unavoidably detrimental to product quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ac03b8bfd4a888c921fcabce6cb4764
https://doi.org/10.1111/j.1365-2621.1976.tb00733_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00733_41_4.x
Autor:
J. R. Heil, Mustafa Özilgen
Publikováno v:
Journal of Food Processing and Preservation. 18:133-148
Drying behavior of a single baking biscuit was modeled using unsteady state, anisotropic, two dimensional, simultaneous heat and mass balances. Solutions of these equations agreed well with the experimentally determined temperature and the moisture d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4530dcf9c69427a14f4821fbe3759bc9
https://doi.org/10.1111/j.1745-4549.1994.tb00248.x
https://doi.org/10.1111/j.1745-4549.1994.tb00248.x
Publikováno v:
Journal of the Science of Food and Agriculture. 60:519-523
Mechanical damage to dry kidney beans was assessed using hot and cold water soak-tests at 20 and 80°C, respectively. Damage was revealed as the middle lamella dissolved and the seed coats were released with zero order kinetics. Damage exposed in soa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aa1bd3100bfa93c5bda31e0d0072766
https://doi.org/10.1002/jsfa.2740600419
https://doi.org/10.1002/jsfa.2740600419
Publikováno v:
Journal of Food Science. 56:973-976
A bench-top procedure was developed and tested for estimating the acid requirement for modifying the pH of low acid foods. Acid amounts needed to achieve desired equilibrium pH in finished products depended on total solids, protein and ash contents o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::255f40d8f2e7bc20da0d95c8c5c6612f
https://doi.org/10.1111/j.1365-2621.1991.tb14619.x
https://doi.org/10.1111/j.1365-2621.1991.tb14619.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 48:119-122
Foam characteristics in several commercial beers were evaluated using magnetic resonance imaging, a nondestructive procedure. With this method, foam texture differences and regions of cling, head, and liquid beer can be clearly distinguished. Signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76e59b186b11fcfa0440eb28dd9dbd7d
https://doi.org/10.1094/asbcj-48-0119
https://doi.org/10.1094/asbcj-48-0119
Publikováno v:
Journal of Food Science. 55:763-764
Magnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French-style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relax
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be1fb1b5378a2e7e2175d8ec45baf19e
https://doi.org/10.1111/j.1365-2621.1990.tb05224.x
https://doi.org/10.1111/j.1365-2621.1990.tb05224.x
Publikováno v:
Journal of Food Science. 52:425-428
Mechanical deaeration in a vacuum closing machine and flame deaeration achieved comparable results in removing noncondensible gases from low-liquid packs of canned green beans and apple slices. Residual headspace oxygen was calculated from experiment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0de9453c08fe9a2f846cb96ec3ae585
https://doi.org/10.1111/j.1365-2621.1987.tb06630.x
https://doi.org/10.1111/j.1365-2621.1987.tb06630.x
Publikováno v:
Journal of Food Science. 53:157-161
In mechanical deaeration of sliced apples, pears and cut green beans, increasing fill temperatures or chamber vacuum enhanced product deaeration, whereas increasing dwell time under vacuum from 3 to 9 sec did not (p < 0.05). Product ability to resist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e380ee6a69e18bb81ded7f04ecf8e6f
https://doi.org/10.1111/j.1365-2621.1988.tb10198.x
https://doi.org/10.1111/j.1365-2621.1988.tb10198.x
Autor:
Sherman Leonard, J. R. Heil, J. Alford, T. Wolcott, Michael O'Mahony, I. Stavros, K. Klapman-Baker, L. Buteau
Publikováno v:
Journal of Food Science. 48:1626-1631
Seven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f5ec0e47e429437d6874316e4a19da4
https://doi.org/10.1111/j.1365-2621.1983.tb05047.x
https://doi.org/10.1111/j.1365-2621.1983.tb05047.x
Publikováno v:
Journal of Food Processing and Preservation. 1:103-118
Tomato serum (4.25% total solids), which contained all the water-soluble constituents of the tomato but little of the water insoluble fibrous material, was concentrated to 37.17, 42.53, 47.64 and 53.70% levels of total solids. Half of each concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1edbbc706faf4c8507f2f43c39320a3d
https://doi.org/10.1111/j.1745-4549.1977.tb00318.x
https://doi.org/10.1111/j.1745-4549.1977.tb00318.x