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R. Paull | 1999Low temperature has been used to extend the shelf life of temperate fruits and vegetables since antiquity, while the negative effect of low temperature (article/chapitre/communication
M. Koxholt ; B. Eisenmann ; J. Hinrichs | 2001The meltdown of ice cream is influenced by its composition and additive and by fat globule size. The objective of the study was to examine the effect of fat globule size and fat agglomerate size on the meltdown stability of ice cream. Based on t[...]article/chapitre/communication
G. Prestamo ; C. Fuster ; M. Risueno | 1998article/chapitre/communication
R. Gormley ; T. Walshe | 1999The effects of boiling, warm-holding, cooling and mashing on the enzyme-resistant starch (ERS) content of potatoes was studied together with inter-tuber and inter-cultivar variation in ERS content. Inter-tuber variation in ERS content was small [...]article/chapitre/communication
F. Carlin ; C. Nguyen-The ; A. Da Silva ; C. Cochet | 1996Minimally processed fresh broad-leaved endive (Cichorium endivia L.) were stored at 3 and 10°C in modified atmospheres containing air, 10% CO2/10% O2, 30% CO2/10% O2, and 50%, CO2/10% O2. The effects of these modified atmospheres on the fate of [...]article/chapitre/communication
S. Wang ; S. Barringer ; P. Hansen | 1998The effects of carboxymethylcellulose (CMC) and guar gum on ice crystal formation have been studied using a sucrose/lactose solution simulating the colloid-free phase of an ice cream mix. Freezing profiles, obtained over short time intervals, sh[...]article/chapitre/communication
D. Zhang ; P. Quantick | 1997Litchi (Litchi chinensis Sonn, cv. Huaizhi) fruit were treated with aqueous solutions of 1.0 or 2.0% chitosan coating 1 h after dipping in 0.1% thiabendazole (TBZ), and then stored at 4 °C and 90% relative humidity (RH). Changes in browning, ant[...]article/chapitre/communication
A. Roland ; L. Phillips ; K. Boor | 1999Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentages of water frozen. Quantitative descriptive a[...]article/chapitre/communication
We compared the reduction of astringency in the flesh of persimmon fruit (Diospyros kaki Thunb. Cv. 'Hiratane-nashi') either slowly frozen in a conventional freezer or rapidly frozen with liquid nitrogen, during and after thawing. Astringency an[...]article/chapitre/communication
In this study, the effects of heat treatment of milk on the rheological properties and microstructure of acid milk gels formed by the hydrolysis of glucono-delta-lactone were investigated. Gels were formed from reconstituted skim milk, with or w[...]article/chapitre/communication
J. Li ; M. Izquierdo ; T. Lee | 1997article/chapitre/communication
C. Arambula ; M. Yanez-limon ; J. Gonzalez-hernandez ; AL Et | 1998The effects of processing on starch gelatinisation of corn masa prepared by extrusion were monitored by observing the changes in thermal diffusivity, starch crystallinity, peak viscosity and the differential dissipation factor (DDF). The results[...]article/chapitre/communication
A. Wszelaki ; E. Mitcham | 2000The effects of elevated O alone or in combination with elevated CO atmospheres for postharvest decay control on strawberry fruit (Fragaria × ananassa Duch.) were assessed. In vitro and in vivo growth of Botrytis cinerea Pers.:Fr. and the effects[...]article/chapitre/communication
H. Nissen ; O. Sorheim ; R. Dainty | 1996La flore se développant sur de la viande de boeuf stockée sous vide et avec 100% de CO2 à 2 ou 6°C (expérience n°1) et sous vide et avec différents mélanges de CO2 et N2 à -1 ou 2°C (expérience n°2) a été déterminée pour les deux expériences. Un[...]thèse/mémoire
L'objet de l'étude est de déterminer l'influence de la température (valeur moyenne, amplitude, fréquence de fluctuation), et le rôle de l'emballage, sur la dégradation de la qualité des steaks hachés surgelés, à 15% de matière grasse, au cours d[...]