Zobrazeno 1 - 10
of 16
pro vyhledávání: '"S.E. Weintraub"'
Publikováno v:
LWT - Food Science and Technology. 30:594-601
Procyanidins in apple juice and a model system were examined for their haze-forming potential. In anaerobically prepared juice, only unheated samples stored with an air headspace formed haze. Heated juice gave an immediate increase in turbidity, but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b898b4bc2e3ea0b5ff19e2d9174904fb
https://doi.org/10.1006/fstl.1996.0232
https://doi.org/10.1006/fstl.1996.0232
Publikováno v:
Journal of Food Quality. 20:189-198
'Sweetheart' cherries were sealed in perforated or nonperforated polyethylene bags and stored for 6 weeks in air at 0C. Samples were removed after 1, 2, 4 and 6 weeks of storage and evaluated for fruit and sensory quality. Volatile analyses were done
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aeaba2f1609d639ee903a5c1868ec57
https://doi.org/10.1111/j.1745-4557.1997.tb00463.x
https://doi.org/10.1111/j.1745-4557.1997.tb00463.x
Autor:
S.E. Weintraub, T. Beveridge
Publikováno v:
Food Research International. 30:231-234
The extraction of protein into apple juice under non-oxidative conditions, following Pectinex Ultra SP digestion of the cell wall and middle lamella, was assessed using Kjeldahl crude protein (N × 6.25) and SDS-PAGE. Granny Smith, Red Delicious and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55592e8eb4a6899bc41e5ec580b9bd89
https://doi.org/10.1016/s0963-9969(97)00024-0
https://doi.org/10.1016/s0963-9969(97)00024-0
Autor:
L. Moyls, D.-L. McKenzie, H.J.T. Beveridge, M. Meheriuk, J.E. Harrison, R. Hocking, Benoit Girard, S.E. Weintraub
Publikováno v:
Food Research International. 28:239-244
‘Lapins’ sweet cherries ( Prunus avium L.) were stored at 0 °C under modified atmospheres for 10 weeks. Atmospheres within low density polyethylene bags of 38 μ thickness equilibrated to 0.8% O 2 and 4.5% CO 2 by the second week of storage. Bri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca9b9a82856f194f120ce78f5e0dfa93
https://doi.org/10.1016/0963-9969(95)00003-5
https://doi.org/10.1016/0963-9969(95)00003-5
Autor:
T. Beveridge, S.E. Weintraub
Publikováno v:
Food Research International. 28:83-86
Equilibration of Red Delicious apple slices to water activities below about 0.6 resulted in increased hardness in blanched, sulfited and untreated control slices as measured by the force required to shear the slices. As their water activity was lower
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec457ee28ed099e577e4e69e2c4b99b0
https://doi.org/10.1016/0963-9969(95)93335-r
https://doi.org/10.1016/0963-9969(95)93335-r
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 23:121-124
Samples of canned B ritish Columbia sockeye and pink salmon, representative of that available to consumers on a year-round basis, were analyzed for moisture, protein, lipid, ash, salt, riboflavin, niacin, pyridoxine, vitamin B 12 , vitamins A and D ,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28670b20a8874ae9f5b2636a3b3afe8e
https://doi.org/10.1016/s0315-5463(90)70214-3
https://doi.org/10.1016/s0315-5463(90)70214-3
Akademický článek
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Akademický článek
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Publikováno v:
HortScience. 30:816C-816
Kilogram quantities of `Sweetheart' cherries were stored in HDPE perforated bags (1993, 50.8 μ thickness, OTR = 750 ml·m–2·day–1) or in nonperforated bags (1994, 11 μ thickness, OTR = 5196 ml·m–2·day–1) at 0C. Samples were removed at 1,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93800fc4a238294a1c821d04505e99cb
https://doi.org/10.21273/hortsci.30.4.816c
https://doi.org/10.21273/hortsci.30.4.816c
Autor:
Marvin A. Tung, S.E. Weintraub
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 19:xlvi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5e329274a66cba999406565ada301a3
https://doi.org/10.1016/s0315-5463(86)71605-2
https://doi.org/10.1016/s0315-5463(86)71605-2