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There are 7746618 results for: content related to: Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture

  1. AN ANALYTICAL STUDY OF CUCUMBERS AND CUCUMBER PICKLES

    Journal of Food Science

    Volume 7, Issue 5, September 1942, Pages: 339–352, L. J. CAMILLO, C. A. HOPPERT and F. W. FABIAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1942.tb17658.x

  2. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1360–S1367, Emily M. Wilson, Suzanne D. Johanningsmeier and Jason A. Osborne

    Version of Record online : 15 MAY 2015, DOI: 10.1111/1750-3841.12882

  3. FACTORS INFLUENCING THE FLAVORING OF PICKLES WITH WHOLE SPICES AND ESSENTIAL OILS

    Journal of Food Science

    Volume 8, Issue 2, March 1943, Pages: 95–104, F. W. FABIAN and M. C. VAN WORMER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1943.tb16549.x

  4. INFLUENCE OF ALUM ON THE FIRMNESS OF FRESH-PACK DILL PICKLES

    Journal of Food Science

    Volume 37, Issue 3, May 1972, Pages: 442–445, J. L. ETCHELLS, T. A. BELL and L. J. TURNEY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1972.tb02659.x

  5. ACIDITY OF HALF-SOUR DILL PICKLES

    Journal of Food Science

    Volume 44, Issue 5, September 1979, Pages: 1520–1521, G. M. SAPERS, J. CARRÉ and O. PANASIUK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1979.tb06477.x

  6. Influence of Processing Methodology on Quality of Cucumber Pickles

    Journal of Food Science

    Volume 47, Issue 3, May 1982, Pages: 949–953, W. A. SISTRUNK and JOSEPH KOZUP

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12752.x

  7. THE ROLE OF SPICES IN PICKLED-FOOD SPOILAGE

    Journal of Food Science

    Volume 4, Issue 3, May 1939, Pages: 269–286, F. W. FABIAN, CATHERINE F. KREHL and N. W. LITTLE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1939.tb17120.x

  8. EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS

    Journal of Food Science

    Volume 4, Issue 5, September 1939, Pages: 521–529, F. W. FABIAN and C. K. WADSWORTH

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1939.tb17149.x

  9. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection

    Handbook of Food Products Manufacturing

    Y. H. Hui, Pages: 1045–1062, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch94

  10. Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: M240–M245, I.M. Pérez-Díaz, R.E. Kelling, S. Hale, F. Breidt and R.F. McFeeters

    Version of Record online : 14 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00460.x

  11. Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles

    Journal of Food Science

    Volume 48, Issue 4, July 1983, Pages: 1300–1302, C. JANEWYATT

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb09215.x

  12. TEXTURE IMPROVEMENT OF FRESH-PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE

    Journal of Food Science

    Volume 38, Issue 1, January 1973, Pages: 99–101, PAVEL JELEN and WILLIAM M. BREENE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1973.tb02787.x

  13. Peroxidase Activities in Cucumber Pickle Products

    Journal of Food Science

    Volume 51, Issue 4, July 1986, Pages: 1079–1080, R. W. BUESCHER and C. McGUIRE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb11241.x

  14. EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS

    Journal of Food Science

    Volume 4, Issue 5, September 1939, Pages: 499–509, F. W. FABIAN and C. K. WADSWORTH

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1939.tb17147.x

  15. EFFECTS OF CUCUMBER SIZE AND BRINE COMPOSITION ON THE QUALITY OF DILL PICKLES

    Journal of Food Science

    Volume 40, Issue 4, July-August 1975, Pages: 684–688, SEPPO I. NIEMELÄ and JORMA J. LAINE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1975.tb00529.x

  16. Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles

    Journal of Food Science

    Volume 53, Issue 1, January 1988, Pages: 296–297, R. W. BUESCHER and C. BURGIN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb10238.x

  17. INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH-PACK PICKLES

    Journal of Food Science

    Volume 37, Issue 3, May 1972, Pages: 446–449, T. A. BELL, L. J. TURNEY and J. L. ETCHELLS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1972.tb02660.x

  18. BALANCING MACROMINERAL COMPOSITION OF FRESH-PACK CUCUMBER PICKLES TO IMPROVE NUTRITIONAL QUALITY AND MAINTAIN FLAVOR

    Journal of Food Quality

    Volume 20, Issue 1, January 1997, Pages: 81–89, R.F. MCFEETERS and H.P. FLEMING

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1997.tb00454.x

  19. Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: M264–M269, Huiying J. Lu, Frederick Breidt Jr and Ilenys Pérez-Díaz

    Version of Record online : 18 JAN 2013, DOI: 10.1111/j.1750-3841.2012.02968.x

  20. Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: M120–M123, I.M. Pérez-Díaz and R.F. McFeeters

    Version of Record online : 19 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01981.x