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Bourses remises aux étudiants de l'Université Laval 授予universite Laval学生的奖学金
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74179-8
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引用次数: 0
A Color Chart for Estimating Potato Chip Color1 估计薯片颜色的颜色图表
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74199-3
B. Chubey, C. Walkof
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引用次数: 4
A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs 冻鸭蛋、冻鹅蛋、冻母鸡蛋和冻火鸡肉的感官和烹调特性比较研究
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74193-2
D.A. Fletcher, C.A. McCalla, A. Petrasovits
{"title":"A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs","authors":"D.A. Fletcher,&nbsp;C.A. McCalla,&nbsp;A. Petrasovits","doi":"10.1016/S0008-3860(71)74193-2","DOIUrl":"10.1016/S0008-3860(71)74193-2","url":null,"abstract":"<div><p>Thirty dozen each of duck (Pekin), goose (Pilgrim), hen (White Leghorn) and turkey (White Holland) eggs were processed into non-pasteurized frozen whole eggs, yolks and whites to compare them in terms of egg flavor intensity, cake tenderness, cake volume, thickening function, foam volume and stability. The sensory characteristics were assessed by experienced judges using the method of paired comparisons.</p><p>In terms of egg flavor intensity, frozen whole duck, goose and turkey eggs were as acceptable to the judges as frozen whole hen eggs. For cake tenderness, frozen whole turkey eggs were less acceptable than the other 3 types of eggs. There were no appreciable differences in cake volume among the 4 types of eggs. The thickening function of frozen duck, goose and hen egg yolks was approximately the same; the frozen turkey egg yolks spread more than the frozen goose egg yolks. Frozen hen egg whites yielded greater foam volume than those from duck and they were more stable than those from turkey.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 116-119"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74193-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75797695","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: 1
Research Directions for a New Decade* 新十年研究方向*
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74186-5
J.G. Armstrong
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引用次数: 0
Effect of Inheritance on the Foaming Ability of Albumen 遗传对蛋白发泡能力的影响
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74195-6
E. Maesso Wedral, E.C. Baker, D.V. Vadehra, D.A. McCaughran
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引用次数: 1
1972 Conference — Call for papers 1972年会议-论文征集
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74185-3
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引用次数: 0
Manitoba Food Industry Workshop 马尼托巴食品工业研讨会
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74176-2
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引用次数: 0
CIFT 1971 Annual Business Meeting Winnipeg, Manitoba — June 18, 1971 CIFT 1971年度商务会议温尼伯，马尼托巴- 1971年6月18日
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74174-9
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引用次数: 0
Coliforms and Shelf Life of Commercially Produced Cottage Cheese 商业生产的松软干酪的大肠菌群和保质期
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74191-9
L.A. Roth, L.F.L. Clegg, M.E. Stiles
{"title":"Coliforms and Shelf Life of Commercially Produced Cottage Cheese","authors":"L.A. Roth,&nbsp;L.F.L. Clegg,&nbsp;M.E. Stiles","doi":"10.1016/S0008-3860(71)74191-9","DOIUrl":"10.1016/S0008-3860(71)74191-9","url":null,"abstract":"<div><p>The coliform content and the microorganisms limiting shelf life of cottage cheese from four commercial dairies in Alberta was studied. The results indicated that 23 out of 48 samples (48%) contained coliforms in excess of the Food and Drug Directorate's limit of “not more than ten coliforms per gram”, at the end of manufacture. It was hown that the principal microorganisms limiting the shelf life of the cottage cheese were the yeasts and molds. The general disregard for sound sanitary practices during cheese making was indicated as the prime cause for coliform counts and poor keeping quality of the product.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 107-111"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74191-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87786816","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: 13
Distinguished food scientist receives honorary degree from the University of Guelph 杰出的食品科学家获得圭尔夫大学的荣誉学位
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74178-6
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引用次数: 0
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