Zobrazeno 1 - 10
of 27
pro vyhledávání: '"R. B. Toma"'
Publikováno v:
Journal of Foodservice. 19:127-132
This study evaluated the lycopene content in raw tomato varieties and processed tomato products. The separation of lycopene isomers was conducted by high-performance liquid chromatography. Lycopene content was determined on a dry weight basis (DWB).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcc85c15a27c55782cc778ccc1d1d5c0
https://doi.org/10.1111/j.1745-4506.2008.00094.x
https://doi.org/10.1111/j.1745-4506.2008.00094.x
Publikováno v:
Foodservice Research International. 16:93-104
This study investigated the effect of refined rosemary extract on lipid oxidation in frozen, precooked beef patties (FBP) stored at −18.0C (0.4F) for 12 weeks. Samples were analyzed for peroxide value (PV) levels, 2-thiobarbituric acid (TBA) values
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db74595b09f01646cb7c2f8c6f90ff28
https://doi.org/10.1111/j.1745-4506.2005.00013.x
https://doi.org/10.1111/j.1745-4506.2005.00013.x
Autor:
Jacqueline Lee, Chongwoo Yu, Richard B. van Breemen, Mary M. Lyons, Sool Yeon Cho, Wendy Reiboldt, R. B. Toma
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:5867-5870
Resveratrol in the fruits of bilberry (Vaccinium myrtillus L.), the lowbush "wild" blueberry (Vaccinium angustifolium Aiton), the rabbiteye blueberry (Vaccinium ashei Reade), and the highbush blueberry (Vaccinium corymbosum L.) were measured using a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc378b8b493bd5cc9e5ccc9247fe28e7
https://doi.org/10.1021/jf034150f
https://doi.org/10.1021/jf034150f
Publikováno v:
International Journal of Food Sciences and Nutrition. 53:337-342
This study investigates the efficacy of a 62 h cleaning frequency in the manufacturing of ice-cream. Various product and product contact surfaces were sampled progressively throughout the time period between cleaning cycles, and analyzed for microbia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44b493d576a20b9d01a1bd2a7d14f1a1
https://doi.org/10.1080/09637480220138133
https://doi.org/10.1080/09637480220138133
Publikováno v:
Journal of the Science of Food and Agriculture. 81:121-125
This study investigated the effects on the poppability of microwave popcorn of (a) different-capacity microwavable bags, (b) different storage times and temperatures employed to expose corn and slurry charges in bags, and (c) various salt levels used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::437869e0b963a36dfbcb16afd3b62b53
https://doi.org/10.1002/1097-0010(20010101)81:1<121::aid-jsfa784>3.0.co
https://doi.org/10.1002/1097-0010(20010101)81:1<121::aid-jsfa784>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 78:389-394
The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KCl in a step gradient manner. A hydrophilic and a hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50d584d26ab0aabfc59b47283ad3497f
https://doi.org/10.1002/(sici)1097-0010(199811)78:3<389::aid-jsfa130>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199811)78:3<389::aid-jsfa130>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 78:261-266
The purpose of this study was to compare the effects of propylene oxide (PO) and irradiation treatments on the lipid analyses of raw and roasted almonds. Eight kilograms each of raw and roasted almonds were divided into four batches (2 kg each). Thre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60d3769672cc5a2230b5d36889b2559d
https://doi.org/10.1002/(sici)1097-0010(199810)78:2<261::aid-jsfa113>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199810)78:2<261::aid-jsfa113>3.0.co
Publikováno v:
Ecology of Food and Nutrition. 33:195-202
Research on fiber is extensive, yet no study has been done to determine consumer acceptability of physical and sensory characteristics in high fiber muffins. Insoluble fiber improves bowel function and soluble fiber slows carbohydrate digestion and r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7953dd7f5d5808b91a276ec520760a7e
https://doi.org/10.1080/03670244.1995.9991427
https://doi.org/10.1080/03670244.1995.9991427
Publikováno v:
International Journal of Food Sciences and Nutrition. 46:319-325
The efficacy of gamma radiation and ethylene oxide fumigation as decontaminating treatments for spices used in sausages was compared. Microbial loads of sausages containing irradiated, fumigated or non-treated spices were examined over three interval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b34c6b6b89f0834f7f61ae3c9e061dd3
https://doi.org/10.3109/09637489509012563
https://doi.org/10.3109/09637489509012563
Publikováno v:
Foodservice Research International. 5:261-265
Ten varieties of cheeses were presented to taste panelists for sensory evaluation as an additional item (garnish and source of calcium) on a dinner plate in a restaurant setting. A hedonic scale system was used for evaluation and the panelists ranked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::689b3c70b644b75350793aaa537794ce
https://doi.org/10.1111/j.1745-4506.1990.tb00138.x
https://doi.org/10.1111/j.1745-4506.1990.tb00138.x