Literatura académica sobre el tema "Frozen peas – Quality"
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Artículos de revistas sobre el tema "Frozen peas – Quality"
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 (2007): 1901–8. http://dx.doi.org/10.4315/0362-028x-70.8.1901.
Texto completoLIN, S., and M. S. BREWER. "EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS." Journal of Food Quality 28, no. 4 (2005): 350–60. http://dx.doi.org/10.1111/j.1745-4557.2005.00038.x.
Texto completoWszelaki, Annette, Karla Deza-Duran, and Carol Harper. "(44) Postharvest Physiology and Quality of Pigeon Pea [Cajanus cajan (L.) Millsp.]." HortScience 40, no. 4 (2005): 1030B—1030. http://dx.doi.org/10.21273/hortsci.40.4.1030b.
Texto completoMartens, M., and H. Martens. "Near-Infrared Reflectance Determination of Sensory Quality of Peas." Applied Spectroscopy 40, no. 3 (1986): 303–10. http://dx.doi.org/10.1366/0003702864509114.
Texto completoMARTENS, MAGNI. "Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis." Journal of Food Science 51, no. 3 (1986): 599–603. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13889.x.
Texto completoNleya, 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 (2013): 857–65. http://dx.doi.org/10.1002/jsfa.6315.
Texto completoNIEMIRA, BRENDAN A., XUETONG FAN, and CHRISTOPHER H. SOMMERS. "Irradiation Temperature Influences Product Quality Factors of Frozen Vegetables and Radiation Sensitivity of Inoculated Listeria monocytogenes†." Journal of Food Protection 65, no. 9 (2002): 1406–10. http://dx.doi.org/10.4315/0362-028x-65.9.1406.
Texto completoREY, C. R., G. A. HALABY, T. J. REED, and E. V. LOVGREN. "Simple Method of Sample Preparation for Bacterial Counts in Quality Control of Frozen Vegetables1." Journal of Food Protection 48, no. 3 (1985): 210–14. http://dx.doi.org/10.4315/0362-028x-48.3.210.
Texto completoFery, R. L., P. D. Dukes, and F. P. Maguire. "BETTERGREEN: A NEW, CREAM-TYPE SOUTHERNPEA WITH GREEN COTYLEDONS." HortScience 27, no. 11 (1992): 1177a—1177. http://dx.doi.org/10.21273/hortsci.27.11.1177a.
Texto completoLim, Miang, Hongbing Wu, Michael Breckell, and John Birch. "Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes." International Journal of Food Science and Technology 41, no. 5 (2006): 507–12. http://dx.doi.org/10.1111/j.1365-2621.2005.01096.x.
Texto completoTesis sobre el tema "Frozen peas – Quality"
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.
Texto completoCapítulos de libros sobre el tema "Frozen peas – Quality"
"Some of these could also be operated in the energy range above lOMeV for experiments designed to determine at which energy level radioactivity can be induced in the irradiated medium. A linac with a maximum energy of 25 MeV was commissioned for the U.S. Army Natick Research and Development Labora tories in 1963. Its beam power was 6.5 kW at an electron energy of 10 MeV, 18 kW at 24 MeV. Assuming 100% efficiency, a 1-kW beam can irradiate 360 kg of product with a dose of 10 kGy/h. The efficiency of electron accelerators is higher than that of gamma sources because the electron beam can be directed at the product, whereas the gamma sources emit radiation in all directions. An efficiency of 50% is a realistic assumption for accelerator facilities. With that and 6.5 kW beam power an accelerator of the type built for the Natick laboratories can process about 1.2t/h at 10 kGy. In Odessa in the former Soviet Union, now in the Ukraine, two 20-kW accelerators with an energy of 1.4 MeV installed next to a grain elevator went into operation in 1983. Each accelerator has the capacity to irradiate 200 t of wheat per hour with a dose of 200 Gy for insect disinfestation. This corresponds to a beam utilization of 56% (9). In France, a facility for electron irradiation of frozen deboned chicken meat commenced operation at Berric near Vannes (Brittany) in late 1986. The purpose of irradiation is to improve the hygienic quality of the meat by destroying salmonella and other disease-causing (pathogenic) microorganisms. The electron beam accelerator is a 7 MeV/10 kW Cassitron built by CGR-MeV (10). An irradiation facility of this type is shown in Figure . Because of their relatively low depth of penetration electron beams cannot be used for the irradiation of animal carcasses, large packages, or other thick materials. However, this difficulty can be overcome by converting the electrons to x-rays. As indicated in Figure 9, this can be done by fitting a water-cooled metal plate to the scanner. Whereas in conventional x-ray tubes the conversion of electron energy to x-ray energy occurs only with an efficiency of about %, much higher efficiencies can be achieved in electron accelerators. The conversion efficiency depends on the material of the converter plate (target) and on the electron energy. Copper converts 5-MeV electrons with about 7% efficiency, 10-MeV electrons with 12% efficiency. A tungsten target can convert 5-MeV electrons with about 20%, 10-MeV electrons with 30% efficiency. (Exact values depend on target thickness.) In contrast to the distinct gamma radiation energy emitted from radionuclides and to the monoenergetic electrons produced by accelerators, the energy spectrum of x-rays is continuous from the value equivalent to the energy of the bombarding electrons to zero. The intensity of this spectrum peaks at about one-tenth of the maximum energy value. The exact location of the intensity peak depends on the thickness of the converter plate and on some other factors. As indicated in Figure." In Safety of Irradiated Foods. CRC Press, 1995. http://dx.doi.org/10.1201/9781482273168-31.
Texto completoActas de conferencias sobre el tema "Frozen peas – Quality"
Heuer, Tom, Bertold Engels, and Patrick Wollscheid. "Thermomechanical Analysis of a Turbocharger Based on Conjugate Heat Transfer." In ASME Turbo Expo 2005: Power for Land, Sea, and Air. ASMEDC, 2005. http://dx.doi.org/10.1115/gt2005-68059.
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