Zobrazeno 1 - 10
of 153
pro vyhledávání: '"William L, Kerr"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101250- (2024)
This study investigated the physicochemical, functional, and organoleptic properties of cuttlefish (Sepia officinalis) ink powder prepared by freeze drying and hot air tray drying. Key proximate and physicochemical properties were measured to assess
Externí odkaz:
https://doaj.org/article/e5437231500241b0988599eac990bc05
Autor:
Rebecca M. Goulter, Jason W. Frye, William L. Kerr, Angela Richard, Michael Johnston, Lee-Ann Jaykus
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionChlorine dioxide (ClO2) is a promising antimicrobial with various food applications, one of those being inclusion in packaging. The purpose of this study was to evaluate a novel ClO2-based antimicrobial packaging system (InvisiShield™)
Externí odkaz:
https://doaj.org/article/6f83222e3f9740c89ebbdcd43e68b95f
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 261-271 (2022)
Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time are major factors contributing to color deterioration of the
Externí odkaz:
https://doaj.org/article/bfdd7712053445d9b255c46915e7bda9
Publikováno v:
Foods, Vol 12, Iss 16, p 3004 (2023)
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara—e
Externí odkaz:
https://doaj.org/article/6c8e1b5420eb44929b6e756b8cd9123d
Autor:
Elizabeth White, Govindaraj Dev Kumar, Andre Luiz Biscaia Ribeiro da Silva, William L. Kerr, Samuel Cimowsky, J. Andrew Widmer, Laurel L. Dunn
Publikováno v:
Foods, Vol 10, Iss 1, p 178 (2021)
A novel produce wash consisting of pelargonic acid (PEL) emulsions was tested on tomatoes contaminated with a five-serovar Salmonella enterica cocktail. Ability to reduce contamination on the inoculated tomato surface, as well as mitigation of subseq
Externí odkaz:
https://doaj.org/article/f7d123fd39fd4c37a7803d32d9073111
Publikováno v:
Journal of Sustainability Science and Management. 16:138-151
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afc84cbad29d1ffeddeef83b5b465d14
https://doi.org/10.46754/jssm.2021.02.015
https://doi.org/10.46754/jssm.2021.02.015
Publikováno v:
LWT. 179:114647
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f95d82108fb5704fbff7bbabf7292f2a
https://doi.org/10.1016/j.lwt.2023.114647
https://doi.org/10.1016/j.lwt.2023.114647
Autor:
William L. Kerr, Sung Gil Choi, Kyo Yeon Lee, Ah Na Kim, Muhammad Shafiur Rahman, Ho Jin Heo, Hyun Jin Kim, Jiyeon Chun
Publikováno v:
International Journal of Food Science & Technology. 55:1754-1762
Water blanching is widely used in food industry, but imprudent process causes considerable quality deterioration. To determine optimum condition, the effect of water blanching at different temperature (80, 90 and 98 °C) and time (0–10 min) on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f51eaec9ef55a2c7b3be892c89fa8ef2
https://doi.org/10.1111/ijfs.14424
https://doi.org/10.1111/ijfs.14424
Publikováno v:
LWT. 175:114439
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f87a9d2c36cd6dc1b659a153036e4e2
https://doi.org/10.1016/j.lwt.2023.114439
https://doi.org/10.1016/j.lwt.2023.114439
Autor:
William L. Kerr, Audrey Varner
Publikováno v:
Food and Bioprocess Technology. 12:2036-2049
Beets contain the red and yellow pigments known as betalains, as well as nitrates and other phytochemicals that may affect human health, and have been studied for possible effects on lowering blood pressure and enhancing athletic performance. Betalai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9f05292a1e4776647f11ecfa86a737b
https://doi.org/10.1007/s11947-019-02351-6
https://doi.org/10.1007/s11947-019-02351-6