Research was initiated to find a secondary bleach to remove brown discoloration on sulfur dioxide brined sweet cherries. In addition, studies were carried out to determine the effects on texture of not only the secondary bleaches, but also the primary bleach (sulfur dioxide). Three bleaches were found to remove the...
The structure of the Royal Anne cherry cuticle (Prunus avium
L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the
light of its possible significant to cuticular penetration.
The morphology of the cuticle was determined by standard
Preservation of food by freezing is a common method
of processing. Of relatively recent origin is the freeze-drying
method. This method has several advantages over
other methods of preservation, but is not free of problems,
one of which is the maintenance of appearance and
In the present study, the...
The elucidation of the structure of the red pigments of the black
raspberries. Monger variety, was achieved. The components of the
pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3,
5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido-
5-glucoside. The elucidation was carried out after isolation,
purification, concentration and chromatographic separation of...
A quality problem that frequently occurs with frozen green beans
is the sloughing of the skin (epidermal tissues) of the cooked, ready-to-
serve bean pods. It was found that by giving the beans a pre-blanch
(relatively mild heat treatment) prior to the blanch treatment normally
used for frozen green beans,...
The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....