Relevant bibliographies by topics / Alcohol insoluble solids (AIS)

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Academic literature on the topic 'Alcohol insoluble solids (AIS)'

Author: Grafiati
Published: 10 September 2021
Last updated: 3 February 2022

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Journal articles on the topic "Alcohol insoluble solids (AIS)"

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Romaine, Durel J., and Don R. LaBonte. "Heritability Estimates for Sugars, Alcohol Insoluble Solids, and Percent Dry Matter in Baked Sweetpotatoes." HortScience 31, no. 4 (August 1996): 625c—625. http://dx.doi.org/10.21273/hortsci.31.4.625c.

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Narrow-sense heritability (h2) estimates for sugars were determined to assess the feasibility of breeding for a sweeter baked sweetpotato. Roots of parents and half-sib progeny were baked (190°C for 75 minutes) 16 weeks after harvest. Sugars from 10 gram root samples were extracted in ethanol for HPLC sugar quantification. Alcohol insoluble solid (AIS) residues (starch) were also measured from the samples. Dry matter was determined on a separate 10-g sample. Narrow-sense heritability estimates based on variance components analysis for AIS and percent dry matter were 0.20 and 0.32, respectively. Estimates for sugar data were 0.05 for sucrose, 0.52 for maltose, and 0.52 for total sugars (fructose, glucose, sucrose and maltose). These heritability estimates for maltose and total sugars imply a breeder could expect a moderate gain in sweetness over several cycles of selection.
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Silva, Juan L., and Kednal Alexis. "PREDICTION OF STARCH AND OTHER SOLIDS CONTENT IN SWEETPOTATOES BY VISCOSITY." HortScience 29, no. 7 (July 1994): 738d—738. http://dx.doi.org/10.21273/hortsci.29.7.738d.

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Models for prediction of starch, alcohol-insoluble solids (AIS) and glucose were developed by measuring the viscosity of freeze-dried sweetpotato [Ipomoea batatas (L.) Lam] flour. Green (processed within 24 h) and cured. Jewel and Beauregard roots-were cooked, peeled, pureed and freeze-dried. Viscosity of the flour was measured with a Brabender Viscoamylograph and a Brookfield Viscosimeter. Total solids, starch, AIS, glucose, fructose and sucrose were quantified. There was a strong correlation (R2=0.99) between Brookfield and Brabender viscosity. Results showed significant correlations between Brookfield apparent viscosity or Brabender viscosity units at the gelatinization stage and starch (R2=0.82 and 0.81), AIS (R2=0.S7 and 0.81), and glucose (R2=0.87 and 0.86) content. Apparent viscosity of flour from green roots increased through gelatinization and upon cooling, but that from cured roots remained constant throughout.
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3

Scotter, Christopher N. G. "Near Infrared Assessment of Vegetable Quality." Journal of Near Infrared Spectroscopy 6, A (January 1998): A107—A110. http://dx.doi.org/10.1255/jnirs.176.

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NIR reflectance spectroscopy has been applied to the assessment of product quality factors for vining peas and sweetcorn. A CCFRA Industrial Research Club and an EU research consortium led by CCFRA, have been conducting the work since 1994. Sample sets of peas have been collected which are broadly representative of commercial material in the UK, Hungary, and Bulgaria All sweetcorn samples were from Hungary. The calibration results, at this stage, for alcohol insoluble solids (AIS) in peas and sweetcorn, and Tenderometer measurement and sensory assessment for both vegetables indicate that the work will find industrial application.
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Ruan, R. Roger, Paul L. Chen, and Simon Almaer. "Nondestructive Analysis of Sweet Corn Maturity Using NMR." HortScience 34, no. 2 (April 1999): 319–21. http://dx.doi.org/10.21273/hortsci.34.2.319.

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This paper describes the relationship between the maturity stages and nuclear magnetic resonance (NMR) characteristics of sweet corn (Zea mays L.). The NMR parameter T2, which is the spin–spin relaxation time constant, and two conventional maturity parameters, moisture content and alcohol insoluble solids (AIS), of sweet corn samples during maturation, were determined and correlated with reference maturity indices, namely, heat units and sensory maturity scores. The relationships between T2 and the heat unit and sensory maturity score of the samples were linear, suggesting that T2 can be used to establish mathematical models for the prediction of sweet corn maturity to determine harvest time. The major advantages of using NMR are the nondestructive nature, the speed, and the simplicity of the method.
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LaBonte, Don R., and David H. Picha. "COMPOSITIONAL CHANGES IN SWEETPOTATO ROOTS DURING DEVELOPMENT." HortScience 27, no. 6 (June 1992): 591a—591. http://dx.doi.org/10.21273/hortsci.27.6.591a.

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Six sweetpotato cultivars were evaluated for changes in individual sugar concentration, dry weight, and alcohol insoluble solids (AIS) during growth and development. Measurements were taken at weekly intervals from 7 to 21 weeks after transplanting. Sucrose, the major sugar during all stages of development, generally increased in concentration throughout development for `Heart-o-gold', `Travis', and `Jewel', but peaked at 17 weeks for `Beauregard' and `Whitestar'. The high-dry matter white flesh cultivars of `Rojo Blanco' and `Whitestar' contained the lowest sucrose concentration. The monosaccharides glucose and fructose generally decreased in concentration up to 17 weeks in 4 of 6 cultivars, followed by an increase from 17 to 21 weeks in all cultivars. Glucose concentration was marginally greater than fructose at all stages of development in each cultivar. Little or no increase in total sugar concentration occurred during development in `Whitestar' and `Rojo Blanco'. A substantial increase in total sugars occurred during development with `Jewel', `Beauregard', `Heart-o-gold' and `Travis'. Cultivars differed widely in their individual sugar concentrations during development. Percent dry matter increased in all cultivars from 7 to 14 weeks. Dry matter and AIS decreased during the later stages of development.
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Jokanovic, Marija, Dragan Jovicevic, Aleksandra Tepic, and Biserka Vujicic. "Suitability of some green pea (Pisum sativum L.) varieties for processing." Acta Periodica Technologica, no. 37 (2006): 13–20. http://dx.doi.org/10.2298/apt0637013j.

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Green pea (Pisum sativum L.) has a long tradition in Serbia and Montenegro as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physico-chemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended. .
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Sorensen, J. N., M. Edelenbos, and L. Wienberg. "Drought Effects on Green Pea Texture and Related Physical-Chemical Properties at Comparable Maturity." Journal of the American Society for Horticultural Science 128, no. 1 (January 2003): 128–35. http://dx.doi.org/10.21273/jashs.128.1.0128.

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Yield and seed texture were studied in green peas (Pisum sativum L.) subjected to drought stress during flowering and pod filling. Field experiments were conducted with two cultivars on a sandy loam soil and drought conditions were obtained using movable rain shelters. The plants were harvested at three to five stages of maturity determined by tenderometer values and the concentration of alcohol-insoluble solids (AIS). Measured variables were related to the concentration of AIS in order to eliminate the influence of maturity when comparing between stress and nonstress conditions. Drought stress during flowering or pod filling reduced yield, but did not affect the size distribution consistently. To lessen the differences caused by variation in size distribution, all quality measurements were carried out on peas graded to 8.75 to 10.2 mm. Drought stress increased the concentration of sucrose at an AIS concentration of 140 g·kg-1. Besides the concentration of dry matter and starch the mean pea weight and testa weight did not reflect any consistency in relation to drought-stress conditions. The sensory scores for pea mealiness was not significantly increased in drought stress, and other sensory quality attributes were unaffected. In this study, the effect of drought stress on pea texture quality is weak and inconsistent when comparisons are made at the same stage of maturity. As texture quality is highly correlated to stage of maturity, the tenderometer value or AIS concentration is reliable when determining time of harvest for the production of high quality peas irrespective of drought-stress conditions during maturation.
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La Bonte, Don R., David H. Picha, and Hester A. Johnson. "Carbohydrate-Related Changes in Sweetpotato Storage Roots during Development." Journal of the American Society for Horticultural Science 125, no. 2 (March 2000): 200–204. http://dx.doi.org/10.21273/jashs.125.2.200.

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The quantity and pattern of carbohydrate-related changes during storage root development differed among six sweetpotato cultivars [Ipomoea batatas (L.) Poir. `Beauregard', `Heart-o-Gold', `Jewel', `Rojo Blanco', `Travis', and `White Star']. Measurements were taken for individual sugars, total sugars, alcohol-insoluble solids (AIS, crude starch), and dry weight (DW) at 2-week intervals from 7 to 19 weeks after transplanting (WAT) in two separate years. Sucrose was the major sugar during all stages of development, representing at least 68% of total sugars across all cultivars and dates. Pairwise comparisons showed `Heart-o-Gold' had the highest sucrose content among the cultivars. Sucrose content increased by 56% for `Heart-o-Gold' over the 12 weeks of assay, ranking first among the cultivars at 17 and 19 WAT and possessing 27% more sucrose than the next highest ranking cultivar, `Jewel', at 19 WAT. Fructose content profiles varied among and within cultivars. `Beauregard' showed a consistent increase in fructose throughout development while `Whitestar' showed a consistent decrease. The other cultivars were inconsistent in their fructose content profiles. Glucose content profiles were similar to those for fructose changes during development. The relationship between monosaccharides was fructose = 0.7207 × glucose + 0.0241. Cultivars with the highest fructose and glucose content could be selected by breeders after 13 WAT. Early clonal selection for high sucrose and total sugars is less promising because substantive changes in clonal rank occurred for sucrose and total sugars after 15 WAT. Cultivars ranking the highest in total sugars had either more monosaccharides to compensate for a lower sucrose content or more sucrose to compensate for a lower monosaccharide content. The relationship between DW and AIS was similar (AIS = 0.00089 × DW), and DW and AIS increased with time for most cultivars. Cultivars with high DW and AIS can be selected early during storage root development.
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Wu, Ming-Chang, Guan-Hui Lin, Yuh-Tai Wang, Chii-Ming Jiang, and Hung-Min Chang. "Novel Cross-Linked Alcohol-Insoluble Solid (CL-AIS) Affinity Gel from Pea Pod for Pectinesterase Purification." Journal of Agricultural and Food Chemistry 53, no. 20 (October 2005): 7991–96. http://dx.doi.org/10.1021/jf050574t.

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10

El-Shahat, Mohamed Sh, Mohamed A. Rabie, Mohamed Ragab, and Hassan I. Siliha. "Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica)." Journal of Food Science and Technology 56, no. 8 (June 11, 2019): 3635–45. http://dx.doi.org/10.1007/s13197-019-03805-7.

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Dissertations / Theses on the topic "Alcohol insoluble solids (AIS)"

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Botelho, Nuno Miguel Martins. "Novos adubos na produção de ervilha." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5315.

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Mestrado em Engenharia Agronómica - Hortofruticultura e Viticultura - Instituto Superior de Agronomia
The present study was conducted in one of the pea producers of Bonduelle (Portugal) Agroindústria, S.A., in collaboration with the Department of Science and Biosystems Engineering (DCEB) of the Instituto Superior of Agronomia and ADP-Fertilizantes, S.A. The study aimed at evaluating the effect on commercial production and quality of pea, of four experimental treatments, the control without fertilization, and three fertilizer formulations - NPK (20 kg N, 51.4 kg P2O5 and 77 kg K2O per hectare), NPK + PGA (poly-!-glutamic acid and phytohormones) and NPK + Algin (sodium alginate) on commercial production, tenderometric degree (TR) and alcohol insoluble solids (AIS) of garden pea. Statistical analysis revealed no significant differences between treatments and between blocks. However, NPK + Algin led to higher production. NPK + PGA led to the best quality of grain and value to the producer. Treatments with bio-fertilizers and/or biostimulants allowed more regular and homogeneous pea production. The control and NPK showed the highest levels of nutrients in pea.
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Book chapters on the topic "Alcohol insoluble solids (AIS)"

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Dalton, David R. "Finishing the Wine." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0030.

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The end of fermentation, signaled by density measurements, the alcohol-driven death of the Saccharomyces cerevisiae strain that was used, the cessation of evolution of carbon dioxide, and the generally accepted passage of the several weeks over which time the fermentation has been permitted to extend, is followed by the previously discussed (Chapter 16) process of racking. The racking, as noted earlier, will separate most of the precipitated solids that are present or have developed during the fermentation process (e.g., accumulated seed and twig pieces not previously removed, insoluble carboxylic acid salts, dead yeast cells, and other solids [the lees]) from the fermented juice. But the wine may not yet be clear. Indeed, the wine may need racking once or twice more for clarification before a final filtration to produce the appropriate bright and clear beverage-quality wine. The last, or even a penultimate racking, might be done into an oaken vessel and should be done into oak if a red wine is being finished (European or American oaks are commonly used, but with different results, vide infra). However, it is important that regardless of the color of the wine each racking operation be done as carefully as possible to exclude transfer of solids and oxygen. At this stage of finishing, the oxygen will probably not be utilized in biochemical processes, barring the presence of microbial life, and normal oxidation of phenols and alcohols in the wine will have been inhibited by the presence of carbon dioxide (which replaced the oxygen in the solution during fermentation). Thus, if oxygen is introduced, it is likely that unwanted oxidation products might form. The final racking for white wines (excluding Champagne, other “sparkling” wines, and some specialty beverages to be considered later) is generally carried out so that the beverage can rest for a few months (often with cooling to inhibit deleterious processes occurring as a result of aging) before filtering and bottling.
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Journal articles
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