ISSN:0099-0248    

DOI:10.1080/10408398309527370

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

The evaluation of flavor and the flavor stability of vegetable oils and products made from them has evolved from the purely subjective to the objective through the use of instrumental measurement techniques. An attempt has been made in this report to catalogue this evolution and put in perspective the advantages and limitations of both the sensory and the instrumental techniques. Multi‐laboratory collaborative studies have shown the viability of the instrumental approach and the utility of a number of methods for research and quality control. While the benchmark of consumer acceptance remains anchored in the subjective sensory responses, the instrumental objective methods are beginning to replace these for application to product and process evaluation. They have also provided insight into the identity of the flavor bearing components and their changes with time and temperature abuse. Recent utilization of mass spectrometry for analysis of the flavor components from vegetable oil containing products has provided greater assurance of the validity of the instrumental approaches.

ISSN:0099-0248    

DOI:10.1080/10408398309527371

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

The apple industry has reached an annual production level of 8.5 billion pounds. CA storage of 25% of this crop has enabled a fresh market on a year‐round basis. To achieve high quality in raw fruit and processed apple products, careful attention must be paid to maintaining a microbiologically stable environment. The ecology of the microflora associated with the apple is a reflection of the orchard, handling, harvesting, and storage practices. Yeasts#lbpredominate on orchard fruit, molds may become a storage problem, and bacteria cause spoilage, off flavors, and loss of quality in juice products. Despite the microbial problems inherent in producing of quality product, the apple industry is faced with the occurrence of patulin. Patulin, a mycotoxin produced byPenicilliumandAspergillusspecies, has been associated with damaged fruit. Decreased temperatures, coupled with CA storage; can deter mold growth and patulin production. Laboratory detection methods for derivations of patulin are able to detect microgram quantities. Means to eliminate patulin formed in apple products include addition of ascorbate and SO2, extending fermentation, or charcoal filtering. However, degradation products of patulin have not been evaluated toxicologically.

ISSN:0099-0248    

DOI:10.1080/10408398309527372

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.

ISSN:0099-0248    

DOI:10.1080/10408398309527373

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor