Shelf Life Evaluation of Bartlett Pears in Retort Pouches
Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality me...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
KLUTER, R.A. [verfasserIn] NATTRESS, D.T. [verfasserIn] DUNNE, C.P. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1996 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 61(1996), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:61 ; year:1996 ; number:6 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1996.tb10982.x |
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| 520 | |a Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. | ||
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10.1111/j.1365-2621.1996.tb10982.x doi (DE-627)NLEJ240425448 DE-627 ger DE-627 rakwb KLUTER, R.A. verfasserin aut Shelf Life Evaluation of Bartlett Pears in Retort Pouches Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears NATTRESS, D.T. verfasserin aut DUNNE, C.P. verfasserin aut POPPER, R.D. oth In Journal of food science Chicago, Ill. : Inst., 1990 61(1996), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:61 year:1996 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1996.tb10982.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 61 1996 6 0 |
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10.1111/j.1365-2621.1996.tb10982.x doi (DE-627)NLEJ240425448 DE-627 ger DE-627 rakwb KLUTER, R.A. verfasserin aut Shelf Life Evaluation of Bartlett Pears in Retort Pouches Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears NATTRESS, D.T. verfasserin aut DUNNE, C.P. verfasserin aut POPPER, R.D. oth In Journal of food science Chicago, Ill. : Inst., 1990 61(1996), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:61 year:1996 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1996.tb10982.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 61 1996 6 0 |
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10.1111/j.1365-2621.1996.tb10982.x doi (DE-627)NLEJ240425448 DE-627 ger DE-627 rakwb KLUTER, R.A. verfasserin aut Shelf Life Evaluation of Bartlett Pears in Retort Pouches Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears NATTRESS, D.T. verfasserin aut DUNNE, C.P. verfasserin aut POPPER, R.D. oth In Journal of food science Chicago, Ill. : Inst., 1990 61(1996), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:61 year:1996 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1996.tb10982.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 61 1996 6 0 |
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10.1111/j.1365-2621.1996.tb10982.x doi (DE-627)NLEJ240425448 DE-627 ger DE-627 rakwb KLUTER, R.A. verfasserin aut Shelf Life Evaluation of Bartlett Pears in Retort Pouches Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears NATTRESS, D.T. verfasserin aut DUNNE, C.P. verfasserin aut POPPER, R.D. oth In Journal of food science Chicago, Ill. : Inst., 1990 61(1996), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:61 year:1996 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1996.tb10982.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 61 1996 6 0 |
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10.1111/j.1365-2621.1996.tb10982.x doi (DE-627)NLEJ240425448 DE-627 ger DE-627 rakwb KLUTER, R.A. verfasserin aut Shelf Life Evaluation of Bartlett Pears in Retort Pouches Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears NATTRESS, D.T. verfasserin aut DUNNE, C.P. verfasserin aut POPPER, R.D. oth In Journal of food science Chicago, Ill. : Inst., 1990 61(1996), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:61 year:1996 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1996.tb10982.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 61 1996 6 0 |
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Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. |
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Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. |
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Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240425448</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111805.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1996 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1996.tb10982.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240425448</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">KLUTER, R.A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Shelf Life Evaluation of Bartlett Pears in Retort Pouches</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1996</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pears</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">NATTRESS, D.T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">DUNNE, C.P.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">POPPER, R.D.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">61(1996), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:61</subfield><subfield code="g">year:1996</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1996.tb10982.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">61</subfield><subfield code="j">1996</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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