Food Biochemistry and Food Processing

542 Part V: Fruits, Vegetables, and Cereals maturity and processed promptly (Luh and Kean 1988, Woodroof 1988). Sorting and Grad ...

23 Biochemistry of Vegetable Processing 543 duce: water, steam, or microwave. Blanchers need to be energy efficient, give a unif ...

544 Part V: Fruits, Vegetables, and Cereals CANNEDTOMATOES Tomato, Lycopersicon esculentumMill, belongs to the family of Solanac ...

23 Biochemistry of Vegetable Processing 545 300 mm 407 mm cans to 10 minutes for 603 mm 700 mm cans. Exhaust is also done by m ...

546 Part V: Fruits, Vegetables, and Cereals acid to the juice during comminution improves the consistency of the juice (Miers et ...

23 Biochemistry of Vegetable Processing 547 cles, the viscosity of the disperse medium, and the intensity of the Brownian motion ...

548 Part V: Fruits, Vegetables, and Cereals Where viscosity of the medium, rradius of the particle in meters, and vvelocity ...

23 Biochemistry of Vegetable Processing 549 Where is the dielectric constant, ris the radius of particles, his the distance betw ...

550 Part V: Fruits, Vegetables, and Cereals layers play a secondary role to supplement the action of the double ionic layer. Sta ...

23 Biochemistry of Vegetable Processing 551 Odumeru et al. (1997, 1999) defined ready-to-use vegetables as fresh-cut, packaged v ...

552 Part V: Fruits, Vegetables, and Cereals which can activate phospholipase D. Naturally oc- curring phospholipase D inhibitors ...

23 Biochemistry of Vegetable Processing 553 CITEDREFERENCES Anonymous. 1993. Canned tomatoes. Tomato concen- trates. Catsup. In: ...

554 Part V: Fruits, Vegetables, and Cereals specifications for crushed tomatoes. J Food Sci 55: 1029–1032. Rolle RS, Chism GW II ...

24 Nonenzymatic Browning of Cookies, Crackers, and Breakfast Cereals M. Villamiel 555 Introduction Available Lysine Furosine Hyd ...

556 Part V: Fruits, Vegetables, and Cereals be hydrolyzed into reducing sugars that can later be involved in other reactions, fo ...

24 Nonenzymatic Browning of Cookies, Crackers, and Cereals 557 the results obtained by these authors seem to indi- cate that the ...

558 Part V: Fruits, Vegetables, and Cereals Since considerable amounts of furosine have been detected in dried milk (Corzo et al ...

24 Nonenzymatic Browning of Cookies, Crackers, and Cereals 559 the extruded material and found a correlation be- tween reflectan ...

560 Part V: Fruits, Vegetables, and Cereals indicates that, for severe treatments inducing lysine blockage higher than 30%, lysi ...

24 Nonenzymatic Browning of Cookies, Crackers, and Cereals 561 processing of cookies, crackers, and breakfast cere- als. Maltulo ...