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Use of edible coatings to preserve quality of lightly (and slightly) processed products.
E edible coatings have the potential to reduce moisture loss, restrict oxygen entrance, lower respiration, retard ethylene production, seal in flavor volatiles, and carry additives that retard discoloration and microbial growth. Expand
Catalysis: Science and Technology
In early spring 1996 our handbook on science and technology of catalysis will be completed. In order to give all scientists working in the fields of kinetics and homogenous or heterogenous catalysisExpand
Reassessment of Some Fruit and Vegetable Pectin Levels
Several reviews of pectin as a soluble fiber have included unreliable tables of pectin content for fruits and vegetables. Values given for ranges of pectin content in the fresh, edible portion areExpand
Low-Dose Irradiation of Cut Iceberg Lettuce in Modified Atmosphere Packaging
Irradiation at a mean dosage of 0.19 kGy of commercially prepared fresh-cut lettuce resulted in a product that had, 8 days after irradiation, microbial population of 290 cfu/g and yeast population ofExpand
Protein dynamics, activity and cellular localization of soybean lipoxygenases indicate distinct functional roles for individual isoforms.
This multi-gene family is ideally poised to play a pivotal role in the balance of N deposition relative to lipid-based storage, defense or signaling, by modulating contributions to these processes in the transient storage cells of the paraveinal mesophyll. Expand
Edible Coatings for Lightly Processed Fruits and Vegetables
Edible coatings offer a possible method of extending postharvest storage life for this type of commodity, and fresh, minimally processed produce can be enrobed in these edible materials, providing a semipermeable barrier to gases and water vapor. Expand
Cretaceous bathymetric distribution of benthic foraminifers
Model based on comparison with Recent forms, numerical analysis of depth of restricted genera, overlapping ranges of indicative species, faunal diversity and abundance, California
Current and potential applications of enzyme infusion in the food industry
Enzyme infusion can alter the texture, flavor and other sensory attributes of foods. A limitation of this process in the case of intact fruit and vegetables is the molecular size of the enzyme; someExpand
Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum mill)
Mature green tomato fruits were harvested and allowed to ripen at 21°C. Ripe fruits were homogenised and analysed for sugar and acid content. By use of a headspace analysis technique, 17 volatileExpand
Method for the Rapid Headspace Analysis of Mango (Mangifera indica L.) Homogenate Volatile Constituents and Factors Affecting Quantitative Results
A rapid GC method was developed to analyze the headspace composition of cultivar Kent, Keitt, and Tommy Atkins mango homogenates. Factors affecting quantitative results were also studied. Of the 13Expand