Zobrazeno 1 - 10
of 22
pro vyhledávání: '"P. W. Board"'
Autor:
P. W. Board, Helen J. Woods
Publikováno v:
International Journal of Food Science & Technology. 18:763-769
Summary Apple juice drinks containing 60% of Granny Smith or Jonathan juice, 8–14% soluble solids and Brix: acids ratios of 15:1 to 30:1 were assessed by a panel of twenty-five tasters. Sweetness and sourness increased with increasing levels of sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8a8c1901a2186e70c7f520a7dea8e67
https://doi.org/10.1111/j.1365-2621.1983.tb00314.x
https://doi.org/10.1111/j.1365-2621.1983.tb00314.x
Autor:
P. W. Board, R. J. Steele
Publikováno v:
International Journal of Food Science & Technology. 14:227-235
Summary Commonly used thermal process calculations are based on temperature differences. An improved method of calculation based on sterilizing ratios is described. This method is independent of the temperature scales used, and reduces the number and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e80c40b61c5caecf134f11659e4b76b4
https://doi.org/10.1111/j.1365-2621.1979.tb00867.x
https://doi.org/10.1111/j.1365-2621.1979.tb00867.x
Publikováno v:
International Journal of Food Science & Technology. 15:277-283
Summary Single pin maturometer (SPM) readings were taken on samples of margarine and butter having temperatures in the range 0–25°C. The spreadability of the same samples at the same temperatures was also assessed by a panel of twenty adults using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79ee9e0af13c43996fc56bcb62b639a9
https://doi.org/10.1111/j.1365-2621.1980.tb00940.x
https://doi.org/10.1111/j.1365-2621.1980.tb00940.x
Publikováno v:
International Journal of Food Science & Technology. 8:175-184
Summary Fresh sausages were made having 0, 20, 40, or 60% of the meat protein replaced with milk co-precipitates, soy protein preparations, or sodium caseinate, in order to determine the effect of the protein additives on the physical properties of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::323f3f95746ef1ec9eb9a8d9df1edf34
https://doi.org/10.1111/j.1365-2621.1973.tb01704.x
https://doi.org/10.1111/j.1365-2621.1973.tb01704.x
Publikováno v:
Journal of Food Science. 44:954-957
Inaccuracies in the Formula method for thermal process evaluation–which could lead to overestimates of the lethal value and reduce the margin of safety of processes-were found. Revised tables for C:g and fh/U:g systems are presented as well as revi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff790bdbadf5181c31952f3d1d3d4af0
https://doi.org/10.1111/j.1365-2621.1979.tb03421.x
https://doi.org/10.1111/j.1365-2621.1979.tb03421.x
Autor:
P. W. Board, P. J. Rutledge
Publikováno v:
Journal of Texture Studies. 11:379-388
The back extrusion cell, Maturometer, Kramer shear press, FMC Tenderometer, and Ottawa Texture Measuring System wire extrusion cell gave useful estimates of the maturity of raw peas but, two viscosity methods gave unsatisfactory estimates. None of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::838aa1100af61ee4606f98f6b38485f4
https://doi.org/10.1111/j.1745-4603.1980.tb01316.x
https://doi.org/10.1111/j.1745-4603.1980.tb01316.x
Publikováno v:
British Corrosion Journal. 3:238-241
The fungicides TMTD (tetramethylthiuram disulphide) and ziram (zinc dimethyldithiocarbamate) decompose to carbon disulphide and dimethylamine in plain tinplate cans of acid foods. Trace levels of carbon disulphide cause pitting corrosion of the base
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28d6a650ee13acdc595a76450c6f8a15
https://doi.org/10.1179/000705968798325966
https://doi.org/10.1179/000705968798325966
Publikováno v:
Electrochimica Acta. 13:1633-1639
A method is proposed for the estimation of maximum surface concentrations of adsorbates by ac impedance measurements at low electrode coverages. This gives better results than methods based on measurement of the time for full electrode coverage. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed729999a2e7671a55928e8a3de75a51
https://doi.org/10.1016/0013-4686(68)80147-1
https://doi.org/10.1016/0013-4686(68)80147-1
Autor:
J. T. Mullett, P. W. Board
Publikováno v:
Journal of Dairy Research. 37:505-511
SummaryA method is described for canning and sterilizing concentrated whole milk containing 36·5% total solids. The product had acceptable organoleptic properties and did not form sediment or undergo age-thickening during storage. The method involve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7f1f27213d5c442334216c006f6db93
https://doi.org/10.1017/s0022029900013546
https://doi.org/10.1017/s0022029900013546
Autor:
P. W. Board, Myron J. Powers
Publikováno v:
Journal of Texture Studies. 4:278-283
Equipment is described for measuring the resistance of fleshy plant tissue to textura breakdown during heating. A cylindrical sample of tissue is heated at a selected temperature up to 100°C while under a known compression load. The time required fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e2742a7cc1daf32d8461289050bea47
https://doi.org/10.1111/j.1745-4603.1973.tb00672.x
https://doi.org/10.1111/j.1745-4603.1973.tb00672.x