Search Results

There are 79202 results for: content related to: Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality

  1. Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar

    Journal of Food Science

    Volume 50, Issue 1, January 1985, Pages: 238–240, S. R. DRAKE and F. J. MUEHLBAUER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb13318.x

  2. EFFECTS OF MODIFIED PROCESSING PROCEDUFiES ON QUALITY OF SOUTHERN CROWDER PEAS

    Journal of Food Science

    Volume 45, Issue 1, January 1980, Pages: 126–128, L. F. FLORA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb03886.x

  3. Canned Whole Dry Beans and Bean Products

    Dry Beans and Pulses Production, Processing and Nutrition

    Brittany L. White, Luke R. Howard, Pages: 155–183, 2012

    Published Online : 10 OCT 2012, DOI: 10.1002/9781118448298.ch7

  4. Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans

    Journal of Food Science

    Volume 51, Issue 5, September 1986, Pages: 1228–1230, J. VAN BUREN, M. BOURNE, D. DOWNING, D. QUEALE, E. CHASE and S. COMSTOCK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13091.x

  5. FACTORS INFLUENCING TEXTURE OF PEAS PRESERVED BY FREEZING. II

    Journal of Food Science

    Volume 8, Issue 6, November 1943, Pages: 502–515, MILDRED M. BOGGS, HORACE CAMPBELL and C. D. SCHWARTZE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1943.tb16586.x

  6. Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching

    Journal of Food Science

    Volume 49, Issue 5, September 1984, Pages: 1318–1320, S. R. DRAKE and B. K. KINMAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb14978.x

  7. Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching

    Journal of Food Science

    Volume 52, Issue 4, July 1987, Pages: 1006–1009, M.A. SHAMS and D. R. THOMPSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb14262.x

  8. DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

    Journal of Food Processing and Preservation

    Volume 8, Issue 1, September 1984, Pages: 1–14, ARUN KILARA, MARK WITOWSKI, JEFFREY MCCORD, ROBERT BEELMAN and GERALD KUHN

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1984.tb00681.x

  9. In-can blanching of green peas

    International Journal of Food Science & Technology

    Volume 7, Issue 4, December 1972, Pages: 409–416, R. S. MITCHELL

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1972.tb01676.x

  10. A PRELIMINARY STUDY of HEATING CHARACTERISTICS and QUALITY ATTRIBUTES of PRODUCT PACKAGED IN the RETORT POUCH COMPARED WITH the CONVENTIONAL CAN

    Journal of Food Process Engineering

    Volume 11, Issue 3, July 1989, Pages: 221–236, CYNTHIA J. SNYDER and JERALD M. HENDERSON

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1989.tb00031.x

  11. INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS

    Journal of Food Science

    Volume 45, Issue 4, July 1980, Pages: 821–824, J. J. JUNEK, W. A. SISTRUNK and M. B. NEELY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb07458.x

  12. A technique for the approximate quantitative prediction of flat souring in canned peas

    Journal of the Science of Food and Agriculture

    Volume 5, Issue 3, March 1954, Pages: 113–119, G. G. Knock

    Version of Record online : 21 SEP 2006, DOI: 10.1002/jsfa.2740050301

  13. Effects of water blanching on pea seeds.

    International Journal of Food Science & Technology

    Volume 17, Issue 2, April 1982, Pages: 219–234, J. D. SELMAN and E. J. ROLFE

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1982.tb00178.x

  14. ORGANOLEPTIC EVALUATION OF THE COMBINED EFFECTS OF HEAT AND RADIATION ON CANNED PEAS

    Journal of Food Science

    Volume 24, Issue 1, January 1959, Pages: 62–67, ROBERT A. GILLIES

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1959.tb17633.x

  15. Effect of Harvest Date, Irrigation, Maturity and Calcium Addition During Processing on Quality of Canned Summer Squash

    Journal of Food Science

    Volume 47, Issue 1, January 1982, Pages: 306–310, W. C. HURST, G. A. SCHULER, J. O. REAGAN and V. N. M. RAO

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb11085.x

  16. Hydration, Blanching and Thermal Processing of Dry Beans

    Dry Beans and Pulses Production, Processing and Nutrition

    Norman J. Matella, Dharmendra K. Mishra, Kirk D. Dolan, Pages: 129–154, 2012

    Published Online : 10 OCT 2012, DOI: 10.1002/9781118448298.ch6

  17. Effects of Soaking Treatments and Cooking Upon Selected B-Vitamins and the Quality of Blackeyed Peas

    Journal of Food Science

    Volume 46, Issue 3, May 1981, Pages: 909–911, S. M. KILGORE and W. A. SISTRUNK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb15378.x

  18. MEASUREMENT OR PEA, TENDERNESS II: A Review of Methods

    Journal of Texture Studies

    Volume 4, Issue 2, June 1973, Pages: 171–195, PETER W. VOISEY and I. L. NONNECKE

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1973.tb00663.x

  19. THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING

    Journal of Food Science

    Volume 45, Issue 4, July 1980, Pages: 995–998, P. J. LATHROP and H. K. LEUNG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb07496.x

  20. Origin, History, and Genetic Improvement of the Snap Pea (Pisum sativum L.)

    Plant Breeding Reviews, Volume 21

    James R. Myers, James R. Baggett, Calvin Lamborn, Pages: 93–138, 2010

    Published Online : 22 JUN 2010, DOI: 10.1002/9780470650196.ch3