Showing papers in "Critical Reviews in Food Science and Nutrition in 1972"
TL;DR: In this paper, a review summarizes the kinetic data available on nutrient losses and shows how they may be used to predict processing losses as well as shelf life of dehydrated foods The areas where important research must be carried out are emphasized.
Abstract: The loss of nutrients during processing and storage of foods is an important quality aspect that must be considered by the processor With respect to dehydration, problems exist in interpreting or predicting losses due to the time‐temperature‐moisture gradient existing during the process During storage, moisture may also change This review summarizes the kinetic data available on nutrient losses and shows how they may be used to predict processing losses as well as shelf life of dehydrated foods The areas where important research must be carried out are emphasized
135 citations
TL;DR: This review deals mainly with the literature which has appeared since the discovery of pectin lyases in 1960 and it is emphasized that the choice of substrates and reaction conditions, as well as that of methods of analysis, to a large extent influence the values found for a number of enzyme properties.
Abstract: This review deals mainly with the literature which has appeared since the discovery of pectin lyases in 1960. Those papers have been selected which are reports of investigations carried out with purified enzyme preparations and rather well defined substrates. According to their action on high polymer pectic substances, the enzymes are placed in one of six different groups. Mutual relationships of some of the groups are discussed. It is emphasized that the choice of substrates and reaction conditions, as well as that of methods of analysis, to a large extent influence the values found for a number of enzyme properties. Trends for future research are outlined.
80 citations
TL;DR: The recent literature in human taste research is critically reviewed and special emphasis is placed on the qualities of taste and on taste intensity measurements.
Abstract: The recent literature in human taste research is critically reviewed. Special emphasis is placed on the qualities of taste and on taste intensity measurements. The underlying theme throughout the review is taste research methods. Phenomena receiving special attention are taste adaptation and taste mixtures.
61 citations
TL;DR: This article is intended to be a comprehensive review of the published scientific material on enology for the years 1969 and 1970.
Abstract: This article is intended to be a comprehensive review of the published scientific material on enology for the years 1969 and 1970. The material is organized into six general parts: grapes and fermentation, wine handling and finishing, production of special wines and brandies, wine composition, methods of analyses, and sensory, legal and public health considerations.
3 citations
TL;DR: In this paper, various methods of disposal of industrial wastes are presented and discussed, with illustrations emphasizing the variety of techniques available, depending on the type of waste to be treated, and the types of wastes to be disposed of.
Abstract: Various methods of disposal of industrial wastes are presented and discussed, with illustrations emphasizing the variety of techniques available, depending on the type of waste to be treated.
2 citations
TL;DR: The article contains a short survey of beverage literature and rapidly changing legal aspects of carbonated beverage ingredients, labeling, etc.
Abstract: A review of the past, present, and future trends and practices in the carbonated beverage industry is included in this article. Also discussed are ingredients, containers, and closures used. Improved plant machinery and advanced laboratory instruments are described briefly. The article contains a short survey of beverage literature and rapidly changing legal aspects of carbonated beverage ingredients, labeling, etc.