Failure to reconstitute completely is one of the major drawbacks of dehydrated green beans. Shrivelled and flaccid beans are found in almost every reconstituted lot.
In the present study an endeavour was made to locate the chemical factors responsible for the different rehydration charac -teristics of dehydrated green beans.
Dehydrated...
A method is described for the determination of N-nitrosoproline
(NOPRO) in cured meat products. NOPRO was extracted with ethyl
acetate from a slurry of cured meat and water after the addition of
ammonium sulfamate and acid. This nitrosamino acid was converted
to the methyl ester and after further purification, it...
In the present study, the textural changes induced in Chinese
waterchestnuts by physical and chemical means were of prime concern.
After being subjected to chemical and heat treatments, the
corms were analyzed to relate the chemical changes with the physical
changes in the corms.
Chinese waterchestnuts were peeled, filled in...
Commercial utilization of pollinizing varieties of pears is important
both for pear growers and processors in Oregon. A study
was made to determine the suitability of Comice, Packam's Triumph
and Anjou, the three pollinizing varieties of pears, for dehydration, as
compared to the Bartlett variety which is commercially used for...
Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a
water soluble analog of vitamin K has been shown to possess an antimicrobial
activity toward many bacteria, molds, and yeast. Much
of the work reported in the literature is on its use as a food preservative,
and it was the purpose of this study to...
Single-strain cultures of Streptococcus cremoris, Streptococcus
lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced
little or no acetone and no dimethyl sulfide when grown in milk
culture. These organisms had little or no ability to decarboxylate
antexogenous source of acetoacetic acid nor were they capable of
producing dimethyl sulfide from methyl...
The effect of round shrimp post-catch age on the frozen shelf-life
characteristics of processed cooked meat was evaluated. Refrigerated
shrimp, one, three, and five days post-catch, were cooked,
mechanically peeled, frozen at -29°C and held for a period of twelve
months at -18°C. At three month intervals, samples were subjected...
Food lipid systems are very complex and so is oxidative
degradation that render them unpalatable for human consumption.
The significance of lipid degradation and the key reactions involved
have been thoroughly studied and are well understood today. This
is not true, however, of the secondary products of the autoxidation
reactions....
Acetaldehyde is known to be responsible for the green
or yogurt-like flavor defect of lactic cultures. This study was undertaken
to extend the knowledge of acetaldehyde production and utilization
by microorganisms normally found in mixed-strain butter cultures.
It is anticipated that the resulting information will contribute
to a more thorough...