Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Joseph S. Cohen"'
Autor:
Joseph S. Cohen, Tom C. Yang
Publikováno v:
Trends in Food Science & Technology. 6:20-25
This article is a review of methods for the dehydration of foods, including several that may not be widely known. The novel techniques include microwave-augmented freeze drying, centrifugal fluidized-bed drying, ball drying and ultrasonic drying. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97563d31c56f1d3bc404fdedff6f064c
https://doi.org/10.1016/s0924-2244(00)88913-x
https://doi.org/10.1016/s0924-2244(00)88913-x
This report describes work performed on irradiated beef slices prepared from beef rolls that contained different fat levels (5, 20 and 35%), given different irradiation doses (37 and 74 kGy) and irradiated at temperatures ranging from +5 to -80 degre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::579e42357933ae3ebd06d808e7009bca
https://doi.org/10.21236/ada368065
https://doi.org/10.21236/ada368065
This report describes many experiments conducted with different irradiated beef products, including ground beef, beef steaks, restructured beef rounds and corned beef. Various irradiation temperatures and doses were studied. The effects of additives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5649ad29fb40906c3acde5ed6327901
https://doi.org/10.21236/ada364709
https://doi.org/10.21236/ada364709
Irradiation sterilized ground beef patties were prepared with the addition of textured soy protein (TSP), pepper, salt onion salt and garlic salt. The patties were then sensory tested by a series of eight-member trained panels. The addition of 20% TS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da3e56c58504aba47281fa6aaf1cb600
https://doi.org/10.21236/ada359231
https://doi.org/10.21236/ada359231
This report describes the effect of radiation processing conditions on the quality of beef loin steaks and restructured beef steaks that had been irradiated with two irradiation sources, a linear electron accelerator and a cobalt 60 gamma source. Cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34da18081a43ca625f15fe2947461e7e
https://doi.org/10.21236/ada357562
https://doi.org/10.21236/ada357562
Autor:
Joseph S. Cohen, Eugen Wierbicki
Publikováno v:
Transactions of the ASAE. 21:1242-1245
BEEF, pork, ham, and chicken rolls were canned and thermally processed. The thermal processing times required to achieve F = 6.0 at 240 °F (115.6 °C) retort temperature in a 404 x 309 can varied from 153 to 176 min and were significantly correlated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65f9f3c205a2a8c9d0fa7d1c670cd317
https://doi.org/10.13031/2013.35477
https://doi.org/10.13031/2013.35477
Autor:
Joseph S. Cohen
Publikováno v:
Transactions of the ASAE. 17:0052-0055
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e70e66bd4eacff2d40f9c974e61d7a3
https://doi.org/10.13031/2013.36785
https://doi.org/10.13031/2013.36785
Publikováno v:
Journal of Food Science. 42:1506-1509
Radappertized corned beef briskets were prepared with and without the addition of water-soluble spices using various levels of sodium nitrate, NaNO3 (0, 150, and 600 ppm) and sodium nitrite, NaNO2 (0, 25, 150 ppm) and gamma-irradiation processed at t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2c810f939c66250f61a12e50ce638ee
https://doi.org/10.1111/j.1365-2621.1977.tb08412.x
https://doi.org/10.1111/j.1365-2621.1977.tb08412.x
Publikováno v:
Journal of Food Science. 42:338-343
A series of experiments were conducted to determine the effect of different variables on the quality of an irradiated ground beef product. Factors studied included: different food-grade phosphates; NaCl content; fat content; and size of grind. The in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1e3b034cfe3fd134ae273078ca2a4a2
https://doi.org/10.1111/j.1365-2621.1977.tb01493.x
https://doi.org/10.1111/j.1365-2621.1977.tb01493.x
Publikováno v:
Journal of Food Science. 46:999-1003
Instrumental measures of textural properties and texture panel evaluations were obtained on several meat products irradiated using various dose-temperature conditions. Both the panel results and the instrumental data revealed several irradiation trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b89a0475a8e62f21eb2548442e4b1244
https://doi.org/10.1111/j.1365-2621.1981.tb02976.x
https://doi.org/10.1111/j.1365-2621.1981.tb02976.x