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article/chapitre/communication
T. Beveridge ; S. Weintraub | 1995La stabilisation de l'activité de l'eau, aw, en dessous de 0.6 environ dans des tranches de pommes avait pour résultat une augmentation de la fermeté lorsque les tranches avaient subi un blanchiment, un traitement au sulfite et aucun traitement.[...]article/chapitre/communication
C. Yearsley ; N. Banks ; S. Ganesh | 1997article/chapitre/communication
H. Maribo ; E. Olsen ; P. Barton-grade ; AL Et | 1998The aim of this study was to investigate how early cooling of carcasses after slaughter by showering with cold water affected the rate of the pH fall post mortem, protein denaturation and drip loss. Eighty pigs were selected in pairs at debleedi[...]article/chapitre/communication
R. Baer ; M. Wolkow ; K. Kasperson | 1997Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% alpha-monoglyceride, 70% alpha-monoglyceride, and lecithin. The lowest flavor [...]article/chapitre/communication
Z. Lisiewska ; W. Kmiecik | 1997Two types of parsley were frozen and stored at temperatures of -20 and -30°C for 9 months. One half of the material was blanched before freezing and the other half was non-blanched. In 100g fresh leaves of Hamburg parsley there were 20.0g of dry[...]article/chapitre/communication
A. Navarro ; M. Martino ; N. Zaritzky | 1995Starch gelatinized pastes with a lipid phase are important components of precooked frozen foods. These non-equilibrium systems undergo rheological modifications on freezing. The effect of freezing rate was analysed on different formulations cont[...]article/chapitre/communication
J. Igene ; A. Pearson ; R. Merkel ; T. Coleman | 1979article/chapitre/communication
Des mangues mûres et non encore mûres ont été traitées à l'air chaud très humide jusqu'à une température à coeur du fruit de 46.5°C pendant 10 min, dans un objectif de désinfection. Aucun dégât interne ou externe n'en a résulté pour les fruits à[...]article/chapitre/communication
article/chapitre/communication
Z. Li ; R. Marshall ; H. Heymann ; L. Fernando | 1997The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount[...]article/chapitre/communication
C. Franco-abuin ; J. Rozas-barrero ; M. Romero-rodriguez ; AL Et | 1997A study on the behaviour of Listeria monocytogenes and L. Innocua in raw minced meat packaged under modified atmospheres was carried out. Three gas atmospheres were tested with various CO2 concentrations (100% CO2; 65% CO2 25% O2, 10% N2; 20% CO[...]article/chapitre/communication
M. Vada-kovacs | 1996Porcine "biceps femoris" strips of 10 cm original length were stretched by 50 % and fixed within 1 hr post mortem then subjected to temperatures of 4, 15 or 36°C until they attained their ultimate pH. Unrestrained control muscle strips, which we[...]article/chapitre/communication
P. Baptista ; F. Oliveira ; S. Caldas ; J. Oliveira | 1996Residence time of particles and fluid-to-particle heat transfer coefficient, two of the major unknowns in the aseptic processing of particulate fluid foods, are intimately related with the linear and rotational velocities of the solid particles.[...]article/chapitre/communication
Z. Lisiewska ; W. Kmiecik | 2000Micra RS tomatoes, frozen in the form of cubes, were stored during 12 months at -20 and -30°C, analyses being conducted after freezing and after 3-, 6-, 9- and 12-months' storage. The storage did not affect the level of dry matter, soluble solid[...]article/chapitre/communication
E. Chiotelli ; A. Rolee ; M. Le Meste | 2000The rheological behavior of concentrated starch preparations from two different origins (wheat and waxy corn) was studied in the presence of sucrose by dynamic mechanical thermal analysis (DMTA). Moisture contents ranged from 30 to 60% (w w wsb)[...]