Search National Agricultural Library Digital Collections

You searched for:

Subjects color Remove constraint color: color Subjects food quality Remove constraint food quality: food quality Subjects food composition Remove constraint food composition: food composition
Displaying all 7 items start over

1. Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

Description:
Includes references
Author:
Min, B. , Chen, M.-H. , Green, B.W.
Subject:
rice bran , plant extracts , patties , Ictalurus punctatus , antioxidant activity , seafoods , food quality , food composition , chemical composition , phytochemicals , tannins , anthocyanins , flavonoids , phenolic compounds , minced fish , raw foods , cooked foods , cooking quality , food storage , storage quality , microbiological quality , microbial growth , lipid peroxidation , cold storage , color , texture
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009

2. Bleaching of green peas and changes in enzyme activities of seeds under simulated climatic conditions

Description:
Includes references
Author:
Cheng, M. , McPhee, K.E. , Baik, B.K.
Subject:
peas , color , enzyme activity , climatic factors , food quality , cultivars , light , water , chlorophyll , food composition , lipoxygenase , peroxidase , reaction kinetics , chemical degradation , soaking , oxidation
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

3. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Description:
Includes references
Author:
Barrett, Diane M. , Beaulieu, John C. , Shewfelt, Rob
Subject:
fresh-cut foods , fruits (food) , raw fruit , raw vegetables , fruit quality , food quality , sensory evaluation , color , flavor , appearance (quality) , texture , nutritive value , nutrient content , food nutrient losses , odors , taste , food composition , quantitative analysis , food acceptability , consumer acceptance , literature reviews
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2010

4. Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

Description:
Includes references
Author:
Prasopsunwattana, Naruemon , Omary, Maria Botero , Arndt, Elizabeth A. , Cooke, Peter H. , Flores, Rolando A. , Yokoyama, Wallace , Toma, Ayako , Chongcham, Sutida , Lee, Sylvia P.
Subject:
tortillas , wheat flour , barley , amylose , particle size , food quality , flour , microstructure , dough , topography , color , protein content , ash content , starch , moisture content , beta-glucans , food composition , water activity , texture , sensory properties , food acceptability , flavor , appearance (quality)
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009

5. Quality characteristics of the radish grown under reduced atmospheric pressure

Description:
Includes references
Author:
Levine, L.H. , Bisbee, P.A. , Richards, J.T. , Birmele, M.N. , Prior, R.L. , Perchonok, M. , Dixon, M. , Yorio, N.C. , Stutte, G.W. , Wheeler, R.M.
Subject:
Raphanus sativus , radishes , vegetable growing , hydroponics , space flight , atmospheric pressure , food quality , color , flavor , appearance (quality) , proximate composition , food composition , antioxidants , antioxidant activity , glucosinolates , nitrate nitrogen , sugars
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2008

6. Quantification of saffron (Crocus sativus L.) metabolites crocins, picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions

Description:
Includes references
Author:
Lage, Mounira , Cantrell, Charles L.
Subject:
Crocus sativus , saffron , metabolites , food composition , food quality , environmental factors , rain , altitude , soil quality , climatic factors , high performance liquid chromatography , quantitative analysis , color , flavor compounds , odor compounds , environmental impact , postharvest treatment , Morocco
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009

7. Red-fleshed apple as a source for functional beverages

Description:
Includes references
Author:
Rupasinghe, H.P. Vasantha , Huber, Gwendolyn M. , Embree, Charles , Forsline, Philip L.
Subject:
Malus domestica , apples , fruits (plant anatomy) , chemical constituents of plants , anthocyanins , cyanidin , galactosides , quantitative analysis , antioxidant activity , genotype , cultivars , genetic variation , food composition , apple juice , food quality , color , functional foods , New York , Nova Scotia
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2010