Relevant bibliographies by topics / Frozen green peas

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Academic literature on the topic 'Frozen green peas'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Frozen green peas"

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Cavlovic, Peter, Mohan Mankotia, Peter Pantazopoulos, and Peter M. Scott. "Liquid Chromatographic Determination of α-Solasonine in Frozen Green Peas as an Indicator of the Presence of Nightshade Berries." Journal of AOAC INTERNATIONAL 86, no. 4 (July 1, 2003): 759–63. http://dx.doi.org/10.1093/jaoac/86.4.759.

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Abstract Nightshade berries containing glycoalkaloids can be a contaminant in green peas. Methodology was developed to detect this contamination. The glycoalkaloid α-solasonine was extracted from frozen green peas with 1% (v/v) acetic acid, cleaned up on a C18 cartridge, and determined by liquid chromatography with UV detection at 200 nm. Method performance characteristics for the determination of α-solasonine include linearity from 140 to 1500 ng injected (r = 0.9996–0.9999); recovery ranging from 68 to 79%; limit of quantitation (LOQ) = 4.5 ppm (280 ng standard), and limit of detection = 0.64 ppm (40 ng standard). At the LOQ, the expanded uncertainty at 95% confidence was 0.38 × the reported value. The method was applied to the detection of α-solasonine in frozen green peas in a 2-year study of 60 samples of frozen green peas from Ontario, Canada. None of the samples contained α-solasonine. No unripe berries of Solanum nigrum were detected visually in the samples.
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FAN, XUETONG, and KIMBERLY J. B. SOKORAI. "Effects of Ionizing Radiation on Sensorial, Chemical, and Microbiological Quality of Frozen Corn and Peas†." Journal of Food Protection 70, no. 8 (August 1, 2007): 1901–8. http://dx.doi.org/10.4315/0362-028x-70.8.1901.

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The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12-month period of postirradiation storage at −18°C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid and chlorophyll content, or antioxidant capacity of corn and peas. Irradiation reduced microbial loads of frozen peas and increased display life at 23°C of thawed peas by preserving the green color, apparently because of slower increases in the population of acid-producing microorganisms in the irradiated samples. Overall, irradiation significantly reduced the microbial load and increased the display life of peas and had minimal detrimental effects on the quality of frozen corn and peas.
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HUNG, Y. C., and D. R. THOMPSON. "Changes in Texture of Green Peas during Freezing and Frozen Storage." Journal of Food Science 54, no. 1 (January 1989): 96–101. http://dx.doi.org/10.1111/j.1365-2621.1989.tb08576.x.

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4

Fery, R. L., P. D. Dukes, and F. P. Maguire. "BETTERGREEN: A NEW, CREAM-TYPE SOUTHERNPEA WITH GREEN COTYLEDONS." HortScience 27, no. 11 (November 1992): 1177a—1177. http://dx.doi.org/10.21273/hortsci.27.11.1177a.

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The Agricultural Research Service of the United States Department of Agriculture announced the release of `Bettergreen' southernpea on 30 April 1991. `Bettergreen' is a cream-type cultivar that is homozygous for a newly discovered gene(s) conditioning a unique green cotyledon trait. `Bettergreen' can be harvested at the near-dry seed stage of maturity without loss of the seed's fresh green color. The color of the peas harvested upon reaching “dry-stage” maturity is light olive, and the color is present in both the seed coat and the cotyledons. The fresh peas are small (22 g per 100 peas), ovate to reniform in shape, and have excellent culinary quality. The dried peas have a smooth seed coat. `Bettergreen' is recommended for use as a home garden and fresh market cultivar for spring, mid-season, and fall plantings throughout the southeastern United States. It is particularly recommended for trial as a commercial processing cultivar for the frozen food industry.
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Nleya, Kathleen M., Amanda Minnaar, and Henriëtte L. de Kock. "Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality." Journal of the Science of Food and Agriculture 94, no. 5 (September 5, 2013): 857–65. http://dx.doi.org/10.1002/jsfa.6315.

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Kjølstad, Lise, Tomas Isaksson, and Hans J. Rosenfeld. "Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum)." Journal of the Science of Food and Agriculture 51, no. 2 (1990): 247–60. http://dx.doi.org/10.1002/jsfa.2740510212.

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7

Dabadi, Sunita. "Consumer’s Motivation to Purchase Frozen Food in Kathmandu." Management Dynamics 23, no. 2 (December 31, 2020): 229–42. http://dx.doi.org/10.3126/md.v23i2.35824.

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The purpose of the current study is to identify the motivating factors in purchasing frozen food in Kathmandu. Frozen food is considered one of the growing food industry, and bears the ability to sustain itself in today’s market. The research used casual-comparative and descriptive research design with a quantitative and qualitative approach to get an in-depth understanding of the subject matter. The convenience sampling technique was to collect the data where 156 samples were collected using a survey questionnaire from the consumer who bought frozen food from the department store in the Balaju area of Kathmandu. Along with this in-depth interview was taken with the store representative to find out the highly preferable frozen food. A test of ANOVA was run to understand the relationship between demographic variables and motivation factors and purchase intention. The correlation coefficient was used to test the relationship between dependent and independent variables. Research findings reveal that there is no significant relationship between age, gender, and employment status on motivation factor and purchase intention, however, the finding revealed that there is a significant relationship between education and purchase intention. Similarly, the research uncovered that the consumer’s motivation in regards to purchasing frozen food is highly dependent on intrinsic factors (taste, ingredients, nutritional value, value for money), and extrinsic factors (brand, advertisement, convenience, education). Along with this study also revealed on a household, the most purchase frozen food product is frozen MO: MO and on industrial related with the restaurant and hotels, the most purchased frozen food product is the frozen green peas, French fries, and sweet corn.
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Kataoka, Ai, Hua Wang, Philip H. Elliott, Richard C. Whiting, and Melinda M. Hayman. "Growth of Listeria monocytogenes in Thawed Frozen Foods." Journal of Food Protection 80, no. 3 (February 16, 2017): 447–53. http://dx.doi.org/10.4315/0362-028x.jfp-16-397r.

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ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.
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Yonny, Melisa E., Analía V. Medina, Mónica A. Nazareno, and Lucrecia L. Chaillou. "Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage." LWT 91 (May 2018): 315–21. http://dx.doi.org/10.1016/j.lwt.2018.01.063.

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Thompson, Gary. "International Consumer Demand for Organic Foods." HortTechnology 10, no. 4 (January 2000): 663–74. http://dx.doi.org/10.21273/horttech.10.4.663.

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Sales of organic foods at retail have grown at rates from 20 to 35% in many countries throughout Europe, Asia, and the Americas during the 1990s. Yet market shares of organic foods remain quite small, less than 3% of retail value in all countries throughout the world. As mainstream retail outlets have begun to carry and promote organic foods, lack of availability of organic foods has become less of an impediment to consumer demand. The major impediment to continued growth in organic food demand is high price premiums for organic foods over conventional food counterparts. Some of the highest price premiums at retail are displayed by fresh and frozen vegetables and fruit: premiums as high as 250% for frozen green peas (Pisum sativum L.) in the United States have been recorded. Indirect evidence in the form of willingness-to-pay studies and retail pricing experiments indicate that the majority of consumers will not pay such high price premiums for organic fruit and vegetables. Small market shares at retail tend to corroborate consumers' unwillingness to pay such high prices. How much prices of organic fruit and vegetables would have to be reduced relative to conventional produce in order to increase market shares of organic produce is not clear.
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Dissertations / Theses on the topic "Frozen green peas"

1

Nleya, Kathleen Mutsa. "Relating physico-chemical properties of frozen green peas (Pisum sativum L.) with sensory quality." Diss., 2012. http://hdl.handle.net/2263/26649.

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Green garden peas (Pisum sativum L.) are a popular vegetable used in meal preparation worldwide. Green peas are commonly available in their frozen form due to their short growing season. Green peas are easily susceptible to changes in the field, immediately after harvest, during processing and storage, and thereforerequire careful handling to maintain good quality. The acceptability of frozen green peas is greatly dependent on the sensory quality. Descriptive sensory profiles and physico-chemical properties of frozen green peas can be investigated and used to assess and explain product quality. Six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation, physico-chemical analyses and quality grading. Four batches with different best before dates were purchased for each brand. Quality grading was done using statutory standards and a selected company protocol. Dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements were carried out for physico-chemical analyses. Generally, retail class peas were of superior sensory quality to caterer's peas although one caterer's brand had quality traits that were more comparable with the retail brands than the other caterer's brands. Quality grading revealed that frozen green peas can be downgraded due to poor colour, presence of extraneous vegetable matter, presence of sandy grits and soil stains, poor flavour and poor texture. Downgrading of peas can be due to one reason or due to a combination of two or more poor quality characteristics. Good quality peas were described as sweeter, smaller, greener, more moist and more tender than the poorer quality peas usingdescriptive sensory evaluation. Good peas also had high °Brix content, more intense green colour, low starch, alcohol insoluble solids, dry matter contents and texture hardness measured. Quality grading revealed that flavour problems were the major cause for low graded samples. Sensory evaluation and the methods used for instrumental analyses however, showed more easily the variations in texture attributes than flavour attributes of peas. Poor flavour was probably caused by ineffective blanching, low soluble solids content which enhanced the perception of bitterness and the presence of acetone notes. Poorly coloured peas were also either underblanched or had low moisture contents. Mealiness and hardness in peas were explained by high starch, alcohol insoluble solids and dry matter contents. Instrumental texture analysis showed indications that the harder peas also had tougher skins in addition to harder cotyledons. Lower peas also displayed characteristics typical of delayed harvesting and post-processing temperature abuse such as dehydration and pale green/white colouration. The sensory quality of frozen green peas can be predicted from the physico-chemical methods of analysis used in this study. Some of the frozen peas on sale are below the acceptable standards of quality. To achieve good frozen pea quality it is important to put emphasis on maturity at harvest and post processing storage conditions (store at -18 °C or lower and avoidfluctuatingtemperatures). The use of a strict quality grading scheme has been shownto result in good quality frozen peas. Copyright
Dissertation (MSc)--University of Pretoria, 2012.
Food Science
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Books on the topic "Frozen green peas"

1

The 2006-2011 World Outlook for Frozen Green Peas. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 Outlook for Frozen Green Peas in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Frozen Green Peas in Japan. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Frozen Green Peas in the United States. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 World Outlook for Frozen Asparagus, Green Beans, Lima Beans, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Green Peas, and Spinach. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Frozen Asparagus, Green Beans, Lima Beans, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Green Peas, and Spinach. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 Outlook for Frozen Asparagus, Green Beans, Lima Beans, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Green Peas, and Spinach in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Frozen Asparagus, Green Beans, Lima Beans, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Green Peas, and Spinach in Japan. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Frozen Asparagus, Green Beans, Lima Beans, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Green Peas, and Spinach in Greater China. ICON Group International, Inc., 2006.

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10

Parker, Philip M. The 2007-2012 Outlook for Frozen Asparagus, Green Beans, Lima Beans, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Green Peas, and Spinach in the United States. ICON Group International, Inc., 2006.

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