Canadian Institute of Food Technology Journal最新文献

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Effect of Light and Temperature on Color and Flavor of Prepackaged Frozen Beef 光和温度对预包装冷冻牛肉色香味的影响
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74223-8
C. Lentz
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引用次数: 35
A Simple Method for Following Rigor Mortis Development in Beef and Poultry Meat 一种追踪牛肉和禽肉尸僵发展的简单方法
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74218-4
A. Khan, A. Frey
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引用次数: 59
Effect of Light and Temperature on Color and Flavor of Prepackaged Frozen Beef 光和温度对预包装冷冻牛肉色香味的影响
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74223-8
C.P. Lentz
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引用次数: 35
Bacterial Quality of some Dessert Toppings 一些甜点配料的细菌质量
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74227-5
C. Duitschaever, D. R. Arnott, D. H. Bullock
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引用次数: 1
Mackerel Lipids and Fatty Acids 鲭鱼脂类和脂肪酸
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74224-X
R. G. Ackman, C. A. Eaton
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引用次数: 62
Anaerobic Digestion of Pear Waste: Laboratory Equipment Design and Preliminary Results 梨废弃物厌氧消化:实验室设备设计及初步结果
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74222-6
L. Berg, C. Lentz
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引用次数: 10
Anaerobic Digestion of Pear Waste: Laboratory Equipment Design and Preliminary Results 梨废弃物厌氧消化:实验室设备设计及初步结果
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74222-6
L. van den Berg, C.P. Lentz
{"title":"Anaerobic Digestion of Pear Waste: Laboratory Equipment Design and Preliminary Results","authors":"L. van den Berg,&nbsp;C.P. Lentz","doi":"10.1016/S0008-3860(71)74222-6","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74222-6","url":null,"abstract":"<div><p>Results of preliminary tests on the efficiency of the anaerobic contact process in reducing the pollution load of liquid pear processing waste indicated that the chemical oxygen demand (COD) of pear waste could be reduced by 75-95% depending on rate of addition of waste. Tests were made with 30 1 digesters (design and operation described in detail) using pear waste with COD concentrations of 13,000 to 120,000<!--> <!-->ppm to which small amounts of ammonium and phosphate salts and yeast extract had been added to facilitate digestion. The reduction in COD was highest at long liquid retention times (10 to 86 days were tested) and was independent of the rate of addition of volatile (i.e. at 600°C) solids (0.8 to 2.2<!--> <!-->kg/(m<sup>3</sup>) (day) [0.050.14 lb./(ft.<sup>3</sup>) (day)] were tested). Excess sludge solids (mainly undigestible pear waste particles) amounted to about 10% of the pear waste solids. Tests are being continued to determine optimum operating conditions.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages 159-165"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74222-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91683522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
A New Rapid Method for Measuring the Fat Content in Meat and Meat Products* 一种快速测定肉类及肉制品中脂肪含量的新方法*
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74221-4
J.E. Moreau, J. Galhidi
{"title":"A New Rapid Method for Measuring the Fat Content in Meat and Meat Products*","authors":"J.E. Moreau,&nbsp;J. Galhidi","doi":"10.1016/S0008-3860(71)74221-4","DOIUrl":"10.1016/S0008-3860(71)74221-4","url":null,"abstract":"<div><p>An accurate, rapid, safe, practical and simple method of measuring fat content in meat and meat products has been required for many years. The need became even more important with the advent of continuous and/or automated operations in the preparation of processed meat products.</p><p>Heating samples of ground raw and cooked meat and of meat products in an alkaline medium permitted separation of the fat portion. This fat portion was then measured by means of graduated Babcock bottles or other graduated volumetric devices. With meat materials ranging from about 5 to 50 % fat content, the result showed a very high correlation with those obtained from the classical ether extraction method and from the modified Babcock method described by Salwin et al. (1955). The new test takes about 7 minutes and requires rather simple equipment. It should then lend itself to commercial and industrial uses.</p></div><div><p>Une méthode précise, rapide, sûre, pratique et simple de mesurer la teneur en gras de la viande et des produits carnés a été l’objet de recherches depuis plusieurs années. Le besoin s’en est avéré plus important avec l’avènement des procédés continus et automatisés dans la préparation des produits de charcuterie.</p><p>En chauffant des échantillons de viande hachée crue et cuite dans un milieu alcalin il a été possible d’en séparer la portion lipidique qui fut ensuite mesurée au moyen de bouteilles Babcock et autres flacons volumétriques gradués. Avec des viandes contenant environ de 5 à 50% de gras les résultats obtenus démontrèrent une très forte corrélation avec ceux obtenus par la méthode classique d’extraction à l’éther et la méthode modifiée de Babcock décrite par Salwin et al. (1955). Le nouveau test exige environ 7 minutes et de l’équipement simple. Il devrait pouvoir s’adapter aux besoins commerciaux et industriels.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages 154-158"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74221-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87894698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
“Before, there were no doors in Igrigou“ “以前,Igrigou没有门。”
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74203-2
Bio Kpo, Jean Buhler
{"title":"“Before, there were no doors in Igrigou“","authors":"Bio Kpo,&nbsp;Jean Buhler","doi":"10.1016/S0008-3860(71)74203-2","DOIUrl":"10.1016/S0008-3860(71)74203-2","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages A65-A66"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74203-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73263774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Application of Government Research and Development by Canadian Food Processors 加拿大食品加工商在政府研发中的应用
Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI: 10.1016/S0008-3860(71)74216-0
J.A. Kitson, D.E. MacGregor
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引用次数: 0
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