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1. Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions

Description:
Includes references
Author:
Kim, Hyun Jung , Feng, Hao , Toshkov, Stoyan A. , Fan, Xuetong
Subject:
onions , Allium fistulosum , Japanese bunching onions , fresh-cut foods , food preservation , food irradiation , gamma radiation , washing , hot water treatment , green onions , food packaging , food processing quality , electrolytes , sensory evaluation , food storage , cold storage , storage time , shelf life , color , texture , food spoilage , off odors , appearance (quality) , plate count , aerobes
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

2. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables

Description:
Includes references
Author:
Pan, Z. , Olson, D.A. , Amaratunga, K.S.P. , Olsen, C.W. , Zhu, Y. , McHugh, T.H. , American Society of Agricultural Engineers.
Subject:
pears , carrots , sweetcorn , French fries , fruits (food) , vegetables , pretreatment , blanching , infrared heaters , infrared radiation , cutting , drying , dried fruit , dried vegetables , food processing quality , shrinkage , texture , appearance (quality) , peroxidase , enzyme inactivation
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

3. Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis

Description:
Includes references
Author:
Mohamed, A.A. , Rayas-Duarte, P. , Xu, J. , Palmquist, D.E. , Inglett, G.E.
Subject:
noodles , hard red winter wheat , oat bran , food additives , food quality , texture , fiber content , dough , dough development , absorption , water , rheological properties , cohesion , hardness , color , food processing quality
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005