Výsledky vyhledávání - "Janice B, Harte"

Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials

Autor: Pattarin, Leelaphiwat, Rafael A, Auras, Gary J, Burgess, Janice B, Harte, Vanee, Chonhenchob

Publikováno v: Journal of the science of food and agriculture. 98(4)

Aroma permeation through packaging material is an important factor when designing a package for food products. The masses of aroma compounds permeating through films over time were measured at 25 °C using a quasi-isostatic system. A model was propos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::5c226e17d0d40a6c49ab701840b4738e
https://pubmed.ncbi.nlm.nih.gov/28815626

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Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods

Autor: Edward J, Szczygiel, Janice B, Harte, Gale M, Strasburg, Sungeun, Cho

Publikováno v: Journal of the science of food and agriculture. 97(12)

Food products produced with bean ingredients are gaining in popularity among consumers due to the reported health benefits. Navy bean (Phaseolus vulgaris) powder produced through extrusion can be considered as a resource-efficient alternative to conv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d401bf2d483d71cc79035b5108131a5c
https://pubmed.ncbi.nlm.nih.gov/28230271

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Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry

Autor: Pattarin, Leelaphiwat, Janice B, Harte, Rafael A, Auras, Peter Kc, Ong, Vanee, Chonhenchob

Publikováno v: Journal of the science of food and agriculture. 97(6)

Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatogr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::c4a3da4eb1e33d746df681500be8d1a6
https://pubmed.ncbi.nlm.nih.gov/27507120

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CARROT CONSUMER SEGMENTATION AND PERCEPTIONS OF PASTA SAUCE AND ORANGE JUICE ENHANCED WITH CARROT JUICE

Autor: Rachel M. Walden, Janice B. Harte, Bridget K. Behe, Kathleen M. Kelley

Publikováno v: Acta Horticulturae. :129-134

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09190dc6e74e8b211a617075bbc317e0
https://doi.org/10.17660/actahortic.2004.655.16

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Effect of preparation and cooking on contaminant distributions in crustaceans: PCBs in blue crab

Autor: Glen. Dickmann, Matthew J. Zabik, Janice B. Harte, Mary E. Zabik

Publikováno v: Journal of Agricultural and Food Chemistry. 40:1197-1203

Changes in the distribution of PCBs in blue crab caused by boiling or steaming were quantitated on the basis of the best estimate of residue in each crab's tissue. The reletionships between total cooking losses and cooking losses of claw and body mus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f23ef305d7335b1cdda3adab14981496
https://doi.org/10.1021/jf00019a024

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