Zobrazeno 1 - 10 of 100 pro vyhledávání: '"R.M. Pangborn"'
1
Effect of heating on the headspace volatiles of Finnish birch syrup
Autor: S. Rine, W.G. Jennings, H. Kallio, R.M. Pangborn
Publikováno v: Food Chemistry. 24:287-299
The volatiles of birch syrup, heated from 0 to 10 min at 100°C, were analyzed by GC, GC-MS, and by an experienced panel of judges. Some aliphatic carbonyl compounds, especially 3-methylbutanal, 2-methylbutanal, and 2,3-pentanedione, as well as dimet
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::63124d9f8032e5d65dab510a464f60ff
https://doi.org/10.1016/0308-8146(87)90104-x
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2
GC/MS and sensory analysis of volatiles from three cultivars of Capsicum
Autor: W.G. Jennings, R.M. Pangborn, R.L. Chitwood
Publikováno v: Food Chemistry. 11:201-216
Volatiles from three cultivars of Capsicum annuum —Jalapeno, Anaheim and Fresno—were analyzed by GC (gas chromatography) and by an experienced panel of judges. The Jalapeno volatiles were further measured by MS (mass spectroscopy) and by sniffing
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd7fb7ba5c8c3358978dd07497390734
https://doi.org/10.1016/0308-8146(83)90103-6
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3
Sensory Discrimination of Fat and Solids-Not-Fat in Milk
Autor: R.M. Pangborn, Walter L. Dunkley
Publikováno v: Journal of Dairy Science. 47:719-726
A dual-standard paired-comparison method was used by a highly trained panel to detect differences in fat and in solids-not-fat (SNF). Homogenized milk of desired composition was prepared by special techniques, using heat-treatments below the legal mi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4fa43a0fbdd93493643f03bf052ebed3
https://doi.org/10.3168/jds.s0022-0302(64)88752-x
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4
Influence of Homogenization, Copper, and Ascorbic Acid on Light-Activated Flavor in Milk
Autor: R.M. Pangborn, J.D. Franklin, Walter L. Dunkley
Publikováno v: Journal of Dairy Science. 45:1040-1044
Summary This study reports on some factors that influence light activated flavor induced in milk by exposure to fluorescent light under conditions that produced distinct light flavor with little or no lipid oxidation as measured by the thiobarbituric
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca9f9a439c9e24d1398e4b86c1bae3d9
https://doi.org/10.3168/jds.s0022-0302(62)89557-5
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7
Sensory discrimination of milk salts, lactose, nondialyzable constituents, and algin gum in milk
Autor: Walter L. Dunkley, R.M. Pangborn
Publikováno v: Journal of dairy science. 49(1)
A dual-standard, paired-comparison method was used by a trained panel to detect additions to milk of lactose, a milk salt mixture, a concentrate of nondialyzable constituents (NDC, mainly protein), and algin gum. To compare the additives on an equiva
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70ee81f1ea82bae88f30a82136a4522b
https://pubmed.ncbi.nlm.nih.gov/5952150
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10
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