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FRUITS: APRICOTS

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Bedford, C. L. 1936. A Note On The Nitrogenous Constituents Of Dried Apricots During Browning. Food Research 1:337: Apricot Sugar, Storage, Maillard Reaction, Dried Apricot, Apricot Concentrate, Nitrogen Ammonia, Fruit, Storage, Color
Biale, J. B. 1954. The Ripening Of Fruit. Scientific American 190(May):40: Fruit Ripening, Banana, Apple, Water, Protein, Fat, Carbohydrate, Acid, Calcium, Iron, Phosphorus, Ascorbic Acid, Vitamin B1, Vitamin B2, Apricot, Cherry, Grape, Peach, Pear, Plum, Strawberry, Avocado, Date, Fig, Grapefruit, Lemon, Orange, Mango, Papaya, Pineapple
Bolin, H.R. and A.E. Stafford. 1974. Effect of processing and storage on provitamin A and vitamin C in apricots. Journal Food Science 39: 1034.
Bolin, H.R. and R.J. Steele. 1987. Nonenzymatic browning in dried apples during storage. Journal of Food Science 52: 1654.
Bolin, H.R., J.G.H. Turnbaugh, H.K. Hamilton. 1974August. Production and uses of apricot cubes. The Bakers Digest : 24.
Cathcart, W. H.; Parker, J. J. 1946. Defrosting Frozen Foods By High-Frequency Heat. Food Research 11:341: Frozen Food, Heat, Peach, Apricot, Applesauce, Blueberry, Cherry, Plum, Green Bean, Wax Bean, Lima Bean, Corn, Pea Puree, Pumpkin Pie Mix, Pumpkin, Spinach, Squash, Succotash, Egg Yolk, Egg White, Egg, Cod, Haddock, Perch
Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45: Fig, Date, Prune, Apple, Apricot, Peach, Banana, Orange, Pumpkin, Raisin , Beet, Onion, Dill, Asparagus, Garlic, Okra, Cauliflower, Spinach, Carrot, Grape, Dried Fruit, Dehydration, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram-Positive Organism, Microorganism, Agar, Agar, Agar Nutrient, Medium End
Crafts, A. S. 1944. Cellular Changes In Certain Fruits And Vegetables During Blanching And Dehydration. Food Research 9:442: Fruit Blanching, Vegetable Blanching, Fruit Histology, Vegetable Histology, Steam Blanching, Drying, Dried Apricot, Dried Peach, Dried Pear, Cabbage Histology, Carrot Histology, Sweet Potato Histology
Crow, L. S.; Scoular, F. I. 1955. Effects Of Antioxidant Ascorbic Acid Upon Ascorbic Acid Content Of Certain Frozen Fruits. Journal Of Home Economics 47:259: Antioxidant, Ascorbic Acid, Peach Storage, Apricot Storage, Melon Ball Storage, Citric Acid, Frozen Peach, Frozen Apricot, Frozen Melon
Curl, A. L. 1960. The Carotenoids Of Apricots Food Research 25:190: Apricot Carotenoid
Darlington, W. A.; Barry, J. B. 1965. Foliar Application. Effect Of Chloroform And Surfactants On Permeability Of Apricot Leaf Cuticle. Journal Of Agricultural And Food Chemistry 13:76: Chloroform, Surfactant, Apricot Leaf Cuticle
El-Sayed, A. S.;Luh, B. S. 1965. Polyphenolic Compounds In Canned Apricots. Journal Of Food Science 30:1016: Apricot Polyphenolic; Lemon, Storage, Orange, Sorption-Desorption Curve, Ammonia Sorption, Fiberboard, Fungicide, Lemon Peel Storage, Orange Grapefruit, Orange, Lemon, Apple Fungicide Sorption, Apricot, Asparagus, Avocado, Banana, Bean, Carrot, Cherry, Corn, Cucumber, Vegetable, Egg, Peach, Pepper, Potato, Squash, Strawberry, Tomato, Turnip, Fungicide Sorption, Turnip
Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15: Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Ascorbic Acid, Asparagus, Cauliflower, Cabbage, Potato, , Turnip, Vegetable, Carrot, Vegetable, Asparagus, String Bean, Vegetable, Onion, Vegetable, Onion, Dried Food, Apricot
Hoos, J. W.; Leonard, S. J.; Luh, B. S. 1956. Effect Of 2,4,5-Trichlorophenoxyacetic Acid Spray On Organic Acids, Pectin, And Quality Of Canned Apricots. Food Research 21:571: Canned Apricot, Apricot, Fruit, Pectin, Apricot, Fruit, Organic Acid, Trich Lorophenoxyacetic Acid
Joslyn, M. A. 1949. Use Of Liquid Sugars In Freezing Of Apricots, Peaches, And Nectarines. Food Technology 3:8: Liquid Sugar, Frozen Apricot, Frozen Peach, Frozen Nectarine
Joslyn, M.A. and W. Stepka. 1949. The free amino acids of fruits. Food Research 14: 459.: Alcohol extracts of pears, prunes, avocados and apricots were used to investigate their free amino acid content.
Katayama, T.; Nakayama, T. O. M.; Lee, T. H.; Chichester, C. O. 1971. Carotenoid Transformations In Ripening Apricots And Peaches. Journal Of Food Science 36:804: Apricot, Ripening, Peach, Fruit, Ripening, Apricot, Carotenoid, Peach, FruiT, Carotenoid
Kilgore, W. W.; Cheng, K. W.; Ogawa, J. M. 1962. Fungicide Residues. Extraction And Determination Of 2,6-Dichloro-4-Nitroaniline In Processed Fruits Journal Of Agricultural And Food Chemistry 10:399: Peach, Fungicide, Peach, Peach, Apricot, Canned Peach, Apricot, Canned Apricot, Dicloran, Frozen Peach, Peach Puree
Kitson, J. A.; Strachan, C. C.; Cain, R. F. 1955. Sugar Determination. Rapid Sugar Extraction Procedure For Analysis Of Candied Fruits, Jams, And Fresh Fruits. Journal Of Agricultural And Food Chemistry 3:862: Apricot Jam, Blackberry Jam, Black Currant Jam, Loganberry Jam, Cherry Jam, Sugar Analysis, Candied Fruit Jam, Fruit, Plum Jam, Peach Jam, Raspberry Jam, Strawberry Jam, Orange Marmalade, Maralade, Jam Sugar, Mamaalade Sugar,Marmalade, Reducing Sugar
Kramer, A.; Smith, H. R. 1947. Electrophotometric Methods For Measuring Ripeness And Color Of Canned Peaches And Apricots. Food Technology 1:527: Canned Peach, Canned Apricot, Peach Color, Peach Ripeness, Apricot Color, Apricot Ripeness
Lee, C. M.; Lee, T. C.; Chichester, C. O. 1979. Kinetics Of The Production Of Biologically Active Maillard Browned Products In Apricot And Glucose-L-Tryptophan. Journal Of Agricultural And Food Chemistry 27:478: Maillard Reaction, Apricot, Fruit, Browning

Lee, Y. N.; Luh, B. S. 1968. Effect Of Chlorophenoxyacetic Acid Growth-Regulator Sprays On Residues In Canned Apricots And Grapes. Journal Of Food Science 33:104

Growth Regulator, Chlorophenoxyacetic Acid, Canning, Canned Apricot, Canning, Canned Grape

Leonard, S.; Marsh, G. L.; York, G. K.; Heil, J. R.; Wolcott, T.; Coggins, S. 1976. Determination Of A Flame Sterilization Process For Apricot Halves In 303 X 406 Cans. Journal Of Food Science 41:1222

Flame Sterilization, Canned Apricot

Luh, B. S.; Dastur, K. D. 1966. Texture And Pectin Changes In Canned Apricots. Journal Of Food Science 31:178

Canned Apricot, Apricot, Fruit, Texture, Apricot, Fruit, Pectin

Luh, B. S.; Pinochet, M. F. 1959. Spectrophotometric Determination Of Hydrocyanic Acid In Canned Apricots, Cherries, And Prunes. Food Research 24:423

Apricot, Fruit, Hydrocyanic Acid, Cherry, Fruit, Hydrocyanic Acid, Prune,

Mccready, R. M.; Gee, M. 1960. Plant Pectin Analysis. Determination Of Pectic Substances By Paper Chromatography. Journal Of Agricultural And Food Chemistry 8:510

Apricot, Pectinic Acid, Monuronide Sugar, Anhydrouronic Acid, Arabinose, Orange, Galactose, Rhamnose, Xylose, Grapefruit, Lemon, Fig, Carrot, Apple, Peach, Pea Pod, Apricot, Pear, Sugar Beet, Avocado

Proctor, B. E.; Sluder, J. C. 1943. The Compression Of Dehydrated Foods. Proceedings. Institute Of Food Technologists. St. Louis,June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois P. 132

Production, Apple Nugget, Applesauce, Cranberry, Lemon, Orange Juice, Apricot Spread, Prune Powder, Potato, Sweet Potato, Onion, Carrot, Dried Beet, turnip, Navy Bean, Soup, Split Green Pea Soup, Chickpea Soup, Swiss Cheese Soup, Corn Soup, Soybean Special Soup, Tomato Soup, Noodle, Combination Soup, Mixed Vegetable, Soup, Skim Milk, Whole Milk, Egg, Pork, Pea, Corn, String Bean, Mixed Greens, Celery, Parsley, Okra, Tomato, Tomato Juice Cocktail, Baked Beans, Rice Pudding, Hominy

Reeve, R. M. 1956. Microscopic Structure Of Apricot Purees Food Research 21:329

Apricot Puree Histology

Saravacos, G. D. 1968. Tube Viscometry Of Fruit Purees And Juices. Food Technology 22:1585

Newtonian Fluid, Poiseuille's Law, Capillary Viscometer, Tube Viscometer, Rotational Viscometer, Applesauce, Pear, Peach, Apricot, Pectin

Saywell, L. G. 1933. Effect Of Pears, Peaches, Apricots, And Dried Sulfured Apricots On Urinary Acidity. Journal Of Nutrition 6:397

Urinary Acidity, Apricot, Dried Sulfured Apricot, Pear, Peach, Apricot

Smith, W. H. 1963. The Use Of Carbon Dioxide In The Transport And Storage Of Fruits And Vegetables. Advances In Food Research 12:95

Postharvest Physiology, Apple, Storage, Apricot, Banana, Blackberry, Currant, Cherry, Grape, Peach, Pear, Plum, Vegetable, Raspberry, Citrus, Strawberry

Stadtman, E. R.; Barker, H. A.; Mrak, E. M.; Mackinney, G. 1946. Storage Of Dried Fruit. Influence Of Moisture And Sulfur Dioxide On Deterioration Of Apricots. Industrial And Engineering Chemistry. Industrial Edition 38:99

Dried Apricot Moisture, Dried Fruit Storage, Sulfur Dioxide

Stafford, A. E.; Bolin, H. R.; Mackey, B. E. 1972. Absorption Of Aqueous Bisulfite By Apricots Journal Of Food Science 37:941

Bisulfite, Apricot

Stoewsand, G. S.; Anderson, J. L.; Lamb, R. C. 1975. Cyanide Content Of Apricot Kernels B>Journal Of Food Science 40:1107

Apricot Kernel Cyanide

Strand, L.L., J.M. Ogawa, E. Bose and J.W. Rumsey. 1981. Bimodal heat stability curves of fungal pectolytic enzymes and their implication for softening of canned apricots. Journal of Food Science 46:498.

Tang, C. S.; Jennings, W. G. 1968. Lactonic Compounds Of Apricot Journal Of Agricultural And Food Chemistry 16:252

Apricot, Lactonic

Tang, C. S.; Jennings, W. G. 1967. Volatile Components Of Apricot Journal Of Agricultural And Food Chemistry 15:24

Apricot Volatile, Apricot Aroma

Thompson, H. B.; Burk, G. C. 1929. The Influence Of Heat Upon Water Absorption Of Certain Dried Fruits. Journal Of Home Economics 21:593

Dried Fruit Water Absorption, Dried Apple Cooking, Dried Apricot Cooking, Dried Apricot Water Absorption, Dried Apple Palatability, Dried Fruit Palatability, Dried Apricot Palatability, Dried Prune Water Absorption, Dried Prune Cooking, Dried Prune Palatability, Dried Fig Water Absorption, Dried Fig, Cooking, Dried Fig Palatability

Whittig, L. D.; Buchanan, J. R.; Brown, A. L. 1960. Plant Tissue Analysis. X-Ray Fluorescence Determination Of Zinc In Plant Tissue. Journal Of Agricultural And Food Chemistry 8:419

X-Ray Fluorescence, Deciduous Tree, Zinc, Apricot, Zinc, Prune, Zinc, Almond, Zinc, Apple, Zinc, Quince, Zinc, Corn, Zinc, Milo, Zinc, Tomato Zinc

Updated: Wednesday, June 20, 2007.

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