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Full-Text Articles in Life Sciences
Quality Control Standards For Cooked Frozen Green Beans Held Heated For Varying Holding Times, Anna Mae Brenner
Objective quality control standards for prepared food, held heated for varying periods of time were studied. Frozen Grade A whole stringless Peco and Slender White string green beans grown, blast frozen, and packaged in Tennessee were used.
Before cooking, 12 lb of each variety were randomly chosen, removed from the freezer and package, mixed together, then divided into seven 735 g portions. Portions were placed in seven half-size shallow stainless steel steam table inset pans marked with holding times of 0, 10, 20, 30, 40, 50, and 60 minutes.
All pans of green beans were steamed at one time for ...
Functional Properties Of A Soy Isolate And A Soy Concentrate In Simple Systems As Related To Performance In A Food System, Cheryl Whetstone Hutton
Two commercial soy protein products, Promine-D (a soy isolate) and Promosoy-100 (a soy concentrate), with protein contents on a moisture-free basis of approximately 97 and 72% respectively, were studied. Part A of the study was,an investigation of protein solubility, hydration capacity, emulsion properties, fat absorptivity, and thickening function of the soy products in simple systems at pH levels of 5.0, 6.0, and 7.0 and at temperatures of 4 °, ambient (22-25°), and 90°C. The soy products were compared on both equal sample weight and equal protein bases. Part B involved evaluation of the functional performance of ...