Zobrazeno 1 - 6
of 6
pro vyhledávání: '"K. H. Moledina"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 28:383-391
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a83a1eb1073a7146d26321d44a61bde1
https://doi.org/10.1021/jf60228a048
https://doi.org/10.1021/jf60228a048
Publikováno v:
Potato Research. 21:301-318
Steam-cooked potatoes pre-cooked for 20 min at 70 C were firmer than those cooked without pre-treatment. The product remained intact and required a greater force for subdivision into smaller aggregates. Excessive cell damage was sustained during the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::656b19ea427415ce51b46e6488c32568
https://doi.org/10.1007/bf02356388
https://doi.org/10.1007/bf02356388
Publikováno v:
Starch - Stärke. 30:191-199
Scanning electron microscopy (SEM) was used to study the microscopic changes as well as to obtain information on surface structure of potato cells as affected by the Add-Back (A – B) and the Freeze-Thaw (F – T) processes for potato granule produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7f0327b9e4fbdf6a0377b9aff8062d5
https://doi.org/10.1002/star.19780300605
https://doi.org/10.1002/star.19780300605
Publikováno v:
Journal of the Science of Food and Agriculture. 32:1091-1102
Some in-vivo and in-vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre-cooking and cooling steps of commercial dehydrated mashed potato production. The iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33360b3d5f8d2ac2612f9eceb024475c
https://doi.org/10.1002/jsfa.2740321108
https://doi.org/10.1002/jsfa.2740321108
Publikováno v:
Journal of Food Science. 42:759-764
Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::084cabfc938fc0769145b89eee4b3a93
https://doi.org/10.1111/j.1365-2621.1977.tb12597.x
https://doi.org/10.1111/j.1365-2621.1977.tb12597.x
Publikováno v:
Journal of Food Science. 42:765-767
A method for producing a dehydrated, salted fish-soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c130c3d2e19615f2e1456b08981f4e20
https://doi.org/10.1111/j.1365-2621.1977.tb12598.x
https://doi.org/10.1111/j.1365-2621.1977.tb12598.x