Zobrazeno 1 - 10
of 77
pro vyhledávání: '"William M. Walter"'
Publikováno v:
Journal of Food Science. 63:739-743
Sweetpotatoes (SP) stored for 9-12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50-80°C for 15-274 min. Instrumental textural properties were measured by uniaxia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe422315882d81f99ee9bc603a464f23
https://doi.org/10.1111/j.1365-2621.1998.tb15826.x
https://doi.org/10.1111/j.1365-2621.1998.tb15826.x
Publikováno v:
Journal of Food Processing and Preservation. 29:246-267
With the increasing demand for freshly cut vegetables, a substantial potential exists in developing minimally processed sweet potato products. This study was undertaken to determine the effects of semipermeable polymeric materials and modified atmosp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db215570d52a698c4085a8aa4f9770d7
https://doi.org/10.1111/j.1745-4549.2005.00026.x
https://doi.org/10.1111/j.1745-4549.2005.00026.x
Publikováno v:
Journal of Food Science. 68:1244-1247
Low-temperature blanching of sweetpotatoes (SP) prior to cooking has been shown to significantly increase firmness retention. This research investigated the effect of blanching on firmness, pectin methylesterase activity (PME), pectin methylation, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34856f94d5ffe33570eaae5f58522ecb
https://doi.org/10.1111/j.1365-2621.2003.tb09633.x
https://doi.org/10.1111/j.1365-2621.2003.tb09633.x
Publikováno v:
International Journal of Food Science & Technology. 38:421-425
Summary The viscoelastic properties of sweetpotato (SP) puree restructured with alginate were determined and compared with those of non-restructured SP puree. Results from oscillatory shear experiments showed that both purees behaved like a gel with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f38bed6c9c7ce421a25060cfc57044b5
https://doi.org/10.1046/j.1365-2621.2003.00711.x
https://doi.org/10.1046/j.1365-2621.2003.00711.x
Publikováno v:
LWT - Food Science and Technology. 35:209-215
The objectives of this research were to investigate the applicability of using an alginate–calcium gelling system to produce a French fry-type product using high beta-carotene sweetpotato puree as the main ingredient and to compare four instrumenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7e964f22659a61666e8652e5e591d2a
https://doi.org/10.1006/fstl.2001.0840
https://doi.org/10.1006/fstl.2001.0840
Publikováno v:
Journal of Food Quality. 22:631-640
The objective was to determine the effect of sweet potato (SP) puree preparation methods on the properties of texturized SP products. The treatments were separated into two main types in which sliced SPs were cooked prior to puree preparation, or pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f23999a259177456cea9a8532e33032
https://doi.org/10.1111/j.1745-4557.1999.tb00276.x
https://doi.org/10.1111/j.1745-4557.1999.tb00276.x
Publikováno v:
Journal of Food Quality. 21:421-431
Jewel cultivar SP stored 1, 5, and 10 months after harvest were peeled, cut into pieces, treated, and canned in 15 and 30 deg Brix syrups. Samples were evaluated for degree of disintegration (wholeness), firmness (shear force), chemical composition,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fc85542d770de4931d309c39cd940cc
https://doi.org/10.1111/j.1745-4557.1998.tb00533.x
https://doi.org/10.1111/j.1745-4557.1998.tb00533.x
Autor:
William M. Walter, Ana Maria Garcia
Publikováno v:
Starch - Stärke. 50:331-337
Laboratory starches, isolated from seven sweetpotato selections grown at two locations in Peru, and commercially available Peruvian starch were characterized with regard to physicochemical properties. Chemical analyses included determination of nitro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38e16b4a77cb657c3e894bf06c9c0919
https://doi.org/10.1002/(sici)1521-379x(199808)50:8<331::aid-star331>3.0.co
https://doi.org/10.1002/(sici)1521-379x(199808)50:8<331::aid-star331>3.0.co
Publikováno v:
Journal of Texture Studies. 28:163-185
This study compared two instrumental methods, namely uniaxial compression and texture profile analysis (TPA), with sensory evaluation in describing the textural properties of cooked sweetpotatoes. The steamed cooked samples (1.35 × 2.2 cm cylinder)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9d9a071429e40d8bec483640221c2fc
https://doi.org/10.1111/j.1745-4603.1997.tb00109.x
https://doi.org/10.1111/j.1745-4603.1997.tb00109.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:383-388
Strips from five sweetpotato (SP) cultivars (cv.) representing two different texture/flavor types were prepared and frozen. They were fried and their flavor and texture evaluated by sensory panels. Selected physical and compositional analyses were pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f04bb1199c1b5e5b121969d935130906
https://doi.org/10.1021/jf960061+
https://doi.org/10.1021/jf960061+