Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie / Source: 2012 v.46 no.2 / Subject: temperature and color

Main content area

Author:: Schmitz-Eiberger, Michaela A.; Blanke, Michael M.
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 388-392
ISSN:: 0023-6438
Subject:: Prunus avium; acidity; adverse effects; allergenicity; allergens; antioxidant activity; ascorbic acid; cherries; color; cultivars; dwarfing; fruit growing; fruit quality; fruits; harvest date; heat stress; heat treatment; markets; phenols; photosynthetically active radiation; proteins; ripening; rootstocks; spring; sugar content; taste; temperature; trees; ultraviolet radiation; Germany
Abstract:: ... Five early maturing varieties of Prunus avium L. on dwarfing rootstock were forced at Bonn, Germany in spring under transparent plastic cover without additional heating to ripen at a time before field-grown German fruit become available, with better fruit quality than imported sweet cherries; trees grown outside without cover served as control. The cover reduced the incident radiation by up to 54% ...
DOI:: 10.1016/j.lwt.2011.12.015
: http://dx.doi.org/10.1016/j.lwt.2011.12.015

Author:: Wu, WeiLiang; Wang, Chao; Zheng, JianXian
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 563-570
ISSN:: 0023-6438
Subject:: acid value; acidity; cocoa butter; color; deacidification; distillation; evaporators; response surface methodology; temperature
Abstract:: ... Molecular distillation for deacidification of crude low-calorie cocoa butter was optimized. Processing parameters of molecular distillation including evaporator temperature, feed flow rate and pressure were investigated on the quality indicators (acid value and color) of refined low-calorie cocoa butter by single factor experiments. Optimum operating parameters were obtained by response surface me ...
DOI:: 10.1016/j.lwt.2011.10.028
: http://dx.doi.org/10.1016/j.lwt.2011.10.028