Textural modification of processing tomatoes.

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these pr...

DM Barrett，E Garcia，JE Wayne - 《C R C Critical Reviews in Food Technology》

Fruit and vegetable dried food product

Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is cou...

NM Karim - US

Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots

Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography...

MAWELE，SHAMAILA，TIMOTHY，... - 《Journal of Food Science》

Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures: A review

Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as p...

HS Ramaswamy，G. B. Awuah & B. K. Simpson - 《Critical Reviews in Food Science & Nutrition》

The potential of cowpea as human food in Nigeria

Nigeria is a major producer of cowpea but the various methods of storing and preserving the crop locally are grossly inadequate. However, with the developm...

Kehinde，A，Taiwo - 《Technovation》

Processed Meats/Poultry/Seafood

Diversity is one of many very desirable characteristics of processed muscle foods. Processed muscle foods are convenient, versatile, and wholesome, and contribute positively to the diet by providing an excellent source of high-quality di...

JR Claus，JW Colby，GJ Flick - Springer US

Blanching

Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature bla...

MC Bourne - US

Proximate Composition of Sweet Potato Greens in Relation to Cultivar, Harvest Date, Crop Year and Processing

Two sweet potato green cultivars, 'Jewel' and 'Carver', were produced during two crop years (1981 and 1982). The influence of cultivar, harvest date, crop year and processing on the proximate nutrient content of both varieties was determ...

RD Pace，GG Dull，BR Phills - 《Journal of Food Science》

Prediction of Time Correction Factor for Come-up Heating of Packaged Liquid Food

All physical properties and operational conditions which have an influence on the come-up heating correction factor (Cf), of packaged liquid food were exam...

J Succar，KI Kayakawa - 《Journal of Food Science》

Shelf Life of Brine Refrigerated Anchovies (Engraulis anchoita) for Canning

The possibility of keeping anchovies in brine at 0掳C was studied. The storage life of anchovies under these conditions was about 85 hr. The concentration ...

 - 《Journal of Food Science》