Download or read book Purification and Characterization of Peroxidase Isoenzymes from Green Peas Pisum Sativum and Relation of Enzyme Activity to Quality of Frozen Peas written by Barbara Elizabeth Halpin and published by . This book was released on 1988 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Crop Physiology Abstracts written by and published by . This book was released on 1989 with total page 968 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Vegetable Preservation and Processing written by Y. H. Hui and published by CRC Press. This book was released on 2015-11-05 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1988 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index to American Doctoral Dissertations written by and published by . This book was released on 1989 with total page 1252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1975 with total page 1922 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Purification and Characterization of a Cationic Seed Coat Peroxidase in Pisum Sativum written by Mark Wagner and published by . This book was released on 1994 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Relating Physico chemical Properties of Frozen Green Peas Pisum Sativum L with Sensory Quality written by Kathleen Mutsa Nleya and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Green garden peas (Pisum sativum L.) are a popular vegetable used in meal preparation worldwide. Green peas are commonly available in their frozen form due to their short growing season. Green peas are easily susceptible to changes in the field, immediately after harvest, during processing and storage, and thereforerequire careful handling to maintain good quality. The acceptability of frozen green peas is greatly dependent on the sensory quality. Descriptive sensory profiles and physico-chemical properties of frozen green peas can be investigated and used to assess and explain product quality. Six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation, physico-chemical analyses and quality grading. Four batches with different best before dates were purchased for each brand. Quality grading was done using statutory standards and a selected company protocol. Dry matter content, alcohol insoluble solids content, starch content,??Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements were carried out for physico-chemical analyses. Generally, retail class peas were of superior sensory quality to caterer's peas although one caterer's brand had quality traits that were more comparable with the retail brands than the other caterer's brands. Quality grading revealed that frozen green peas can be downgraded due to poor colour, presence of extraneous vegetable matter, presence of sandy grits and soil stains, poor flavour and poor texture. Downgrading of peas can be due to one reason or due to a combination of two or more poor quality characteristics. Good quality peas were described as sweeter, smaller, greener, more moist and more tender than the poorer quality peas usingdescriptive sensory evaluation. Good peas also had high??Brix content, more intense green colour, low starch, alcohol insoluble solids, dry matter contents and texture hardness measured. Quality grading revealed that flavour problems were the major cause for low graded samples. Sensory evaluation and the methods used for instrumental analyses however, showed more easily the variations in texture attributes than flavour attributes of peas. Poor flavour was probably caused by ineffective blanching, low soluble solids content which enhanced the perception of bitterness and the presence of acetone notes. Poorly coloured peas were also either underblanched or had low moisture contents. Mealiness and hardness in peas were explained by high starch, alcohol insoluble solids and dry matter contents. Instrumental texture analysis showed indications that the harder peas also had tougher skins in addition to harder cotyledons. Lower peas also displayed characteristics typical of delayed harvesting and post-processing temperature abuse such as dehydration and pale green/white colouration. The sensory quality of frozen green peas can be predicted from the physico-chemical methods of analysis used in this study. Some of the frozen peas on sale are below the acceptable standards of quality. To achieve good frozen pea quality it is important to put emphasis on maturity at harvest and post processing storage conditions (store at -18 ʻC or lower and avoidfluctuatingtemperatures). The use of a strict quality grading scheme has been shownto result in good quality frozen peas. Copyright.
Download or read book Purification and Characterization of Pea Lipoxygenase Relationship to Quality Deterioration written by Andi Shau-Mei Ou Chen and published by . This book was released on 1983 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purification and Characterization of Pea Lipoxygenase written by Andi Shau-mei Ou Chen and published by . This book was released on 1983 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1982 with total page 2134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture with Subject Index written by and published by . This book was released on 1983 with total page 1182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extraction Isolation and Electrophoresis of Peroxidases from Green Peas Pisum Sativum written by Michael Chih-chen Tao and published by . This book was released on 1969 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fruit Processing written by and published by . This book was released on 1998 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purification and Characterization of Peroxidase Isoenzymes from Brassica Oleracea Var Gemmifera written by Jane Lane Forsyth and published by . This book was released on 1995 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purification Characterization and Identification of an Enzyme from Pisum Sativum Epicotyls which Forms Auxin written by Roy Everett McGowan and published by . This book was released on 1970 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purification and Characterization of Pea Seed Lipoxygenase Isoenzymes written by Sun Yoon and published by . This book was released on 1982 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
