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Citations since 2017
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Grading systems since their conception have aimed at facilitating commercialisation of food stuff world-wide. However, while many food products can have their quality assessed by analytical means, there are many foods that are sold according to their sensory quality and for which quality is not easily measured by conventional analytical techniques....
Using instrumental neutron activation analysis (INAA), graphite furnace atomic absorption spectrometry (GFAAS), flame atomic absorption spectrometry (FAAS) and combustion elemental analysis, green coffees of the Arabica species produced in crop year 1987/88 in Colombia, Costa Rica, Cuba, El Salvador, Mexico, Nicaragua, Panam and Papua New Guinea we...
Corn tortillas were prepared with substitutions of 12, 24, and 36% of two varieties of potato, 10, 20, and 30% of rice, and 5, 10, and 15% of pinto beans. Trained judges developed descriptors for appearance, aroma, manual and oral texture, flavor, and aftereffects, to quantify differences from the all-corn reference. Up to 24% of either variety of...
Several variables were studied during the lime treatment of corn (nixtamalization) for preparing tortillas: time, temperature, and lime concentration; incorporation of water and calcium by the corn grain; chemical analyses of the resultant flours; and SEM observations of corn grain sections at various stages of alkaline treatment. Lime treatment im...
SPEC. COLL. HAS ARCHIVAL COPY; FOOD SCIENCE HAS CIRCULATING COPY; MICRO. ROOM HAS CIRCULATING MICROFICHE COPY (3 SHEETS). Thesis (M.S.)--U. of Calif., Davis. Typescript. Degree granted in Food Science.