Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Janet M. Noble"'
Publikováno v:
Journal of the American Dietetic Association. 91:312-315
The average civilian young man consumes approximately 5.5 g sodium daily in food plus an additional 20% as added salt. The average intake of military personnel may exceed this civilian level. The Surgeons General of the Military Services established
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::133472316c06dca55e09ebb36467c47b
https://doi.org/10.1016/s0002-8223(21)01114-7
https://doi.org/10.1016/s0002-8223(21)01114-7
Publikováno v:
Foodservice Research International. 6:61-68
The purpose of this study was to determine if baked products could be prepared with no added salt and be acceptable to college students. Students selecting the baked products were asked to rate the item for acceptability on a 9 point hedonic scale. E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd8ad9a28ab8f9499b1b647356690727
https://doi.org/10.1111/j.1745-4506.1991.tb00285.x
https://doi.org/10.1111/j.1745-4506.1991.tb00285.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:
Foodservice Research International. 5:245-259
Hot and cold boned restructured beef roasts were cooked by institutional methods and held either in slice form on a steam table or unsliced form in cook/hold ovens. The beef roasts were evaluated for textural and sensory characteristics after 1- and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf32faf14f2d91291d9d9d2e1be5240e
https://doi.org/10.1111/j.1745-4506.1990.tb00137.x
https://doi.org/10.1111/j.1745-4506.1990.tb00137.x
Publikováno v:
Journal of Food Science. 55:658-660
Hot- and cold-boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conducti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3856c053f35794b4f605233e89394adf
https://doi.org/10.1111/j.1365-2621.1990.tb05200.x
https://doi.org/10.1111/j.1365-2621.1990.tb05200.x
Autor:
P.S McMahon, Janet M. Noble
Publikováno v:
Journal of the American Dietetic Association. 94:A46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd71589cf42579539ee70a783b3c7418
https://doi.org/10.1016/0002-8223(94)91742-6
https://doi.org/10.1016/0002-8223(94)91742-6
Publikováno v:
Foodservice Research International. 2:31-35
Cooking times and efficiency of energy utilization were determined for pressure type and pressureless types steam cookers, using water and ice to simulate product loads. Efficiency of energy utilization ranged from 8.7% to 19.7% and energy utilized p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9809c6dcb9325ad128dfe94bdc316cda
https://doi.org/10.1111/j.1745-4506.1982.tb00263.x
https://doi.org/10.1111/j.1745-4506.1982.tb00263.x