Canadian Institute of Food Technology Journal最新文献_第6页

A Parameter for Evaluating Initial Cooling Treatments for Fresh Foods1 生鲜食品初始冷却处理评价的一个参数

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74201-9

引用次数: 0

Bacterial Content of Gravy Bases and Gravies Obtained in Restaurants1 餐馆肉汁底和肉汁的细菌含量

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74196-8

V.W. Kadis, D.A. Hill, K.S. Pennifold

{"title":"Bacterial Content of Gravy Bases and Gravies Obtained in Restaurants1","authors":"V.W. Kadis, D.A. Hill, K.S. Pennifold","doi":"10.1016/S0008-3860(71)74196-8","DOIUrl":"10.1016/S0008-3860(71)74196-8","url":null,"abstract":"<div><p>Forty-one samples of dry commercial gravy bases (involving ten brands), and 44 prepared gravies from these bases were collected from 28 restaurants, drive-ins and coffee houses in the Edmonton area. All samples were examined for SPC, and for presence of coliforms, thermophiles, coagulase-positive staphylococci, salmonellae and <strong>Cl. perfringens</strong>. No salmonellae or <strong>Cl. perfringens</strong> were detected in any of the samples examined. Some gravy bases and gravies showed presence of coliforms, thermophiles, coagulase-positive staphylococci and other bacteria. All coliforms and staphylococci were eliminated after three-minute boiling, but SPC and thermophile counts decreased very slowly during further boiling. A number of ingredients used in the preparation of gravy bases also were investigated. Some coagulase-positive staphylococci were detected in onion powder and ground savory, and large numbers of coliforms were detected in ground sage, marjoram, alaman paprika and black pepper. However these organisms were eliminated after three-minute boiling. The investigations revealed that there was little danger for foodborne illnesses from gravies prepared from commercial gravy bases, providing one follows the preparation instructions, boil the gravies for at least five minutes, and hold the product at 160°F prior to serving.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 130-132"},"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)74196-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78455648","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: 6

Improvement of Processing Quality of Cranberries by Storage in Nitrogen 氮化贮藏提高蔓越莓加工品质的研究

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74190-7

R. Stark, F.R. Forsyth, I.V. Hall, C.L. Lockhart

引用次数: 4

Product Innovation Seminar and Workshop 产品创新研讨会及工作坊

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74184-1

引用次数: 0

Cardiac Lipid Changes in Rats Fed Oils Containing Long-Chain Fatty Acids 喂食含长链脂肪酸油的大鼠心脏脂质变化

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74194-4

J.L. Beare-Rogers, E.A. Nera, H.A. Heggtveit

引用次数: 98

Techniques Used in Essential Oil Analysis* 用于精油分析的技术*

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74181-6

Brian M. Lawrence

引用次数: 3

A Process for the Preparation of Leaf Protein Concentrates Based on the Treatment of Leaf Juices with Polar Solvents 极性溶剂处理叶液制备叶蛋白浓缩物的工艺研究

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74188-9

K.H. Huang, M.C. Tao, M. Boulet, R.R. Riel, J.P. Julien, G.J. Brisson

{"title":"A Process for the Preparation of Leaf Protein Concentrates Based on the Treatment of Leaf Juices with Polar Solvents","authors":"K.H. Huang, M.C. Tao, M. Boulet, R.R. Riel, J.P. Julien, G.J. Brisson","doi":"10.1016/S0008-3860(71)74188-9","DOIUrl":"10.1016/S0008-3860(71)74188-9","url":null,"abstract":"<div><p>A new process is described by which a comparatively high yield of leaf protein concentrate may be obtained from alfalfa, white clover or pea vines. The leaves were first comminuted and the juice pressed from the pulp; the nitrogenous compounds were then precipitated with a measured volume of polar solvent (acetone or ethanol) added to the juice and finally the precipitate was washed with the solvent. A tasteless, odorless and creamy colored fine powder was obtained after air drying. The effect of some of the process variables on the yield of concentrate were examined, Losses of water from the leaves in the field decreased the yield of concentrate sharply. Allowing leaf juice to stand at room temperatures favored enzymatic proteolysis. Recovery of protein concentrate increased as the proportion of polar solvent to plant juice increased up to a ratio of 4 to 1, reaching a plateau at this level. Yields of concentrates obtained from alfalfa and white clover leaves were of the order of 32 and 15g/kg respectively.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 85-90"},"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)74188-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83414942","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: 21

A Parameter for Evaluating Initial Cooling Treatments for Fresh Foods1 生鲜食品初始冷却处理评价的一个参数

Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74170-1

Kan-ichi Hayakawa

引用次数: 0

President's Greeting 总统的问候

Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74155-5

Sincerely yours, G.W. Andrich

引用次数: 0

Intentional and Unintentional Additives in the Internal Environment 内环境中有意和无意的添加剂

Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74167-1

L.I. Pugsley

引用次数: 0