Zobrazeno 1 - 10 of 11 pro vyhledávání: '"R. F. McFeeters"'
1
Fermentation of Cucumbers Without Sodium Chloride
Autor: Henry P. Fleming, R. L. Thompson, R. F. McFeeters, E. G. Humphries, L.C. Mcdonald
Publikováno v: Journal of Food Science. 60:312-315
Cucumbers were successfully fermented and stored in the absence of sodium chloride (salt) under laboratory conditions, provided the fruit were blanched (3 min, 77 o C) before brining in a calcium acetate buffer and the brine inoculated with Lactobaci
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f20599f29fb5fa9277d22be872c04af
https://doi.org/10.1111/j.1365-2621.1995.tb05662.x
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2
Pectinolytic and Pectolytic Microorganisms
Autor: L. Hankin, R. F. McFeeters, G. H. Lacy
Publikováno v: Compendium of Methods for The Microbiological Examination of Foods ISBN: 9780875531755
Compendium of Methods for The Microbiological Examination of Foods
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f3883e9b9304ae29581ff9a6bc9f2669
https://doi.org/10.2105/9780875531755ch18
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5
AN ENDO-POLYGALACTURONASE IN CUCUMBER FRUIT
Autor: Henry P. Fleming, T. A. Bell, R. F. McFeeters
Publikováno v: Journal of Food Biochemistry. 4:1-16
A homogenous endo-polygalacturonase (EC 3.2.1.15,) has been isolated from mature pickling cucumbers. This is the first report of an endo-polygalacturonase in cucumbers. The enzyme was purified by three chromatography steps on Sephadex cation exchange
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::deb80b53cba945e5867772a694383a89
https://doi.org/10.1111/j.1745-4514.1980.tb00873.x
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7
Fermentation of Cucumbers in Anaerobic Tanks
Autor: E. G. Humphries, R. L. Thompson, Henry P. Fleming, M. A. Daeschel, R. F. McFeeters
Publikováno v: Journal of Food Science. 53:127-133
A procedure was developed and tested for fermentation of cucumbers at low concentrations of NaCl in experimental, anaerobic tanks. The procedure included washing of the cucumbers, use of a buffered cover brine composed of 0.045M calcium acetate, sodi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fc31d5b223bfc9ef488b7ce95c0dec8c
https://doi.org/10.1111/j.1365-2621.1988.tb10192.x
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8
A fermentor for study of sauerkraut fermentation
Autor: R. F. McFeeters, Henry P. Fleming, E. G. Humphries
Publikováno v: Biotechnology and Bioengineering. 31:189-197
A fermentor was designed and constructed for study of the physical, microbiological, and chemical changes that occur during the sauerkraut fermentation. The fermentor has some essential features that include restriction in volume of the sauerkraut be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9c9bffb7175ab605ddb43a79ab898d8
https://doi.org/10.1002/bit.260310302
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10
Changes in Pectin and Cellulose during Processing
Autor: R. F. McFeeters
Publikováno v: Chemical Changes in Food During Processing ISBN: 9789401710183
Chemical Changes in Food during Processing ISBN: 9781461293897
Polysaccharides provide much of the structure which gives a wide variety of foods desirable textural properties. Cellulose, pectin, and hemicellulose are the major polysaccharide components in the cell wall of all plant foods. Due to the complexities
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f247b9503265ce545b2aaa29bad57d5
https://doi.org/10.1007/978-94-017-1016-9_16
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