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Full-Text Articles in Food Processing
A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd
A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd
Electronic Theses and Dissertations
Elderberry (Sambucus sp.) fruit is a healthful food with a variety of reported curative properties and is among the richest sources of anthocyanic pigmentation, which are the primary factors for its commercial use. Although a variety of value-added elderberry products are available to consumers, it is questionable as to which product form contains the highest nutrient levels and color stability characteristics, and represents the best value to consumers. It was the objectives of this research to evaluate a variety of commercial elderberry products, and to develop a value-added elderberry product with enhanced nutrient and color stability.
The first part …
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Ahmad Shakerardekani
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of
hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour
attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated
using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all
the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described
the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness
and colour attributes (‘L’ …
Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev
Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring …