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| REFERENCES | to Top |
Akinyele,I.O., Love, M.H. and Ringe, M. 1988. Nutrient composition of extruded cowpea products. Int. J. Food Sci. and Technol. 23: 297-301.
Alexander, O. R.; Feaster, J. F. 1947. Thiamin And Ascorbic Acid Values Of Raw And Canned Peas.
Food Research 12:468
| Canned Pea, Pea Thiamin, Pea Ascorbic Acid |
Alexander, O. R.; Sallee, E. D.; Taylor, L. V. 1943. Variations In Chemical Composition Of Raw And Canned Peas. Food Research 8:254
| Pea Solid, Canned Pea, Pea Moisture, Pea Ash, Pea Fat, Pea Protein, Pea Crude Fiber, Pea Carbohydrate, Pea Calcium, Pea Magnesium, Pea Calorie |
Allen, E.; Short, J. 1918. A Comparison Between Canning And Drying. Journal of Home Economics 10:223
| Home Canning, Home Drying, Canning, Drying, Dried Tomato, Dried String Bean, Dried Corn, Dried Pea, Dried Carrot, Dried Spinach, Dried Apple, Dried Peach, Dried Raspberry, Dried Cherry, Dried Huckleberry, Canning, Tomato Canning, String Bean Canning, Corn Canning, Pea Canning, Carrot Canning, Spinach Canning, Apple Canning, Peach Canning, Raspberry Canning, Cherry Canning, Huckleberry |
Angel, S.; Kramer, A.; Yeatman, J. N. 1964. Physical Method Of Measuring Quality Of Canned Peas. Food Technology 19(8):96(1278)
| Pea, Canned Pea, Pea Sensory Panel, Kramer Shear Press, Compression Test, Planimeter, Back-Extrusion Cell, Pea Blanching, Pea Alcohol Insoluble Solid |
Ball, C. O.; Joffe, F. M.; Stier, E. F.; Hayakawa, K. 1963.
The Role Of Temperature In Retaining Quality In Canned Foods.
Ashrae Journal 5(6):93
| Canning, Green Pea Canning, Asparagus Canning, Evaporated Milk Canning, Pea With Ham Soup Canning, Cream Of Potato Soup Canning, Oyster Soup, Green Pea, Vegetable Color, Asparagus Color, Canning, Cream Of Shrimp Soup Canning, Split Pea With Ham, Baby Food, Canning, Tomato Juice Canning, Corn, Canning, Green Bean Canning, Tomato Juice Canning, Corn Canning, Green Bean, High Temperature Short Time Canning |
Bengtsson, B.; Bosund, I. 1966. Lipid Hydrolysis In Unblanched Frozen Peas (Pisum Sativum).
Journal of Food Science 31:474
| Frozen Pea, Pea Blanching, Pea Lipid |
Blunt, K.; Otis, F. A. 1917. Losses Of Iron In Cooking Vegetables.
Journal of Home Economics 9:213
| Vegetable Iron, Potato Iron, Spinach Iron, String Bean Iron, Navy Bean Iron, Pea Iron |
Boggs, M. M.; Campbell, H.; Schwartze, C. D. 1943. Factors Influencing Texture Of Peas Preserved By Freezing. Ii. Food Research 8:502
| Frozen Pea, Pea Texture |
Bourne, M. C.; Moyer, J. C. 1968. The Extrusion Principle In Texture Measurement Of Fresh Peas. Food Technology 22:1013
| Pea Texture, Pea Extrusion |
Buckle, K. A.; Edwards, R. A. 1970. Chlorophyll, Colour, And Ph Changes In H.T.S.T. Processed Green Pea Puree.
Journal Of Food Technology 5:173
| Hunter Color Difference Meter, High Temperature Short Time, Green Pea Puree, Green Pea Heat Processing, Green Pea Clostridium Botulinum, Green Pea Chlorophyll A, Green Pea Chlorophyll B, Green Pea Storage, Thermal Death Time, Z Value |
Calloway, D. H.; Burroughs, S. E.; Stone, H. 1965. Balanced Protein Mixtures Based On Wheat And Peas. Food Research 30:545
| Wheat Protein, Pea Protein, Protein |
Campbell, H. 1937. Undesirable Color Change In Frozen Peas Stored At Insufficiently Low Temperatures. Food Technology 2:55
| Frozen Pea, Pea Chlorophyll, Vegetable Color, Phaeophytin, Oxalic Acid, Carbonic Acid, Boric Acid, Acetic Acid, Fermentation, Lactic Acid, Lactobacillus |
Campbell, J. A. 1960. Evaluation Of Protein In Foods For Regulatory Purposes Journal Of Agricultural And Food Chemistry 8:233
| Protein Efficiency Ratio, Rat, Casein, Soybean, Egg, Wheat Flour, Pea, Beef, Bread, Milk, Oat, Gluten Bread, Egg, Albumin, Liver, Heart, Brain, Wheat Germ, Gelatin |
Carroll, B.; Cheung, H. C. 1960. Starch Analysis. Determination Of Amylose In Starch
Journal Of Agricultural And Food Chemistry 8:76
| Dextrin, Corn Amylose, Corn Amylopectin, Potato Amylose, Potato Amylopectin, Wrinkled Pea Starch, Iodine Sorption |
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 |
Charles, V. R.; Van Duyne, F. O. 1958. Effect Of Holding And Reheating On The Ascorbic Acid Content Of Cooked Vegetables. Journal of Home Economics 50:159
| Asparagus Cooking, Asparagus Ascorbic Acid, Asparagus Moisture, Brussel Sprout, Brussel Sprout Reheating, Brussel Sprout Ascorbic Acid, Brussel Sprout Moisture, Cabbage, Cabbage Reheating, Cabbage Ascorbic Acid, Cauliflower, Cauliflower Reheating, Cauliflower Ascorbic Acid, Cauliflower Moisture, Pea, Pea Reheating, Pea Ascorbic Acid, Pea Moisture, Spinach, Spinach Reheating, Spinach Ascorbic Acid, Spinach Moisture, Snap Bean, Snap Bean Reheating, Snap Bean Ascorbic Acid, Snap Bean Moisture |
Charles, V. R.; Van Duyne, F. O. 1954. Palatability And Retention Of Ascorbic Acid Of Vegetables Cooked In A Tightly Covered Saucepan And In A 'Waterless' Cooker. Journal of Home Economics 46:659
| Asparagus, Vegetables Waterless Cooking, Asparagus Cooking, Asparagus Ascorbic Acid, Asparagus Moisture, Broccoli Waterless Cooking, Broccoli Cooking, Broccoli Ascorbic Acid, Broccoli Moisture, Brussel Sprout Waterless Cooking, Brussel Sprout Cooking, Brussel Sprout Ascorbic Acid, Brussel Sprout Moisture, Cabbage Waterless Cooking, Cabbage Cooking, Cabbage Ascorbic Acid, Cabbage Moisture, Cauliflower Waterless Cooking, Cauliflower Cooking, Pea Waterless Cooking, Cauliflower Ascorbic Acid, Pea Cooking, Pea Ascorbic Acid, Pea Moisture, Snap Bean Waterless Cooking, Snap Bean Cooking, Snap Bean Ascorbic Acid, Snap Bean Moisture |
Chen, A.O. and J.R. Whitaker. 1986. Purification and characterization of a lipoxygenase from immature English peas. Journal Agricultural and Food Chemistry 34: 203.
Chen, K. C.; Luh, B. S.; Seehafer, M. E. 1970. Chemical Changes In Strained Peas Canned By The Aseptic And Retort Processes. Food Technology 24:821
| Canned Pea, Pea Canning, Aseptic Process, Retort Process |
Collins, J. L. 1970. Pectin Methyl Esterase Activity In Southern Peas (Vigna Sinensis)
Journal Of Food Science 35:1
| Pea Pectin Methyl Esterase, Pea |
Cover, S.; Shrode, M. C.; Reynolds, H. 1956. The Evaluation Of Processing Times For Raw-Pack Canning Of Some Low-Acid Acid Vegetables At Home. Food Research 21:405.
| Canning, Canned Low-Acid Vegetables, Low-Acid Vegetable, Processing Time, Processing Jar Temperature, Lima Bean, Corn Kernel, Cream-Style Corn, Pea, Squash |
David, J. J.; Joslyn, M. A. 1953. Acetaldehyde And Related Compounds In Frozen Green Peas. Food Research 18:390
| Green Pea Acetaldehyde, Frozen Green Pea |
Davison, S.; Brody, A. L.; Procter, B. E.; Felsenthal, P. 1959. A Strain Gage Pea Tenderometer. I. Instrument Description And Evaluation Food Technology 13:119
| Pea Tenderometer |
Davison, S.; Brody, A. L.; Proctor, B. E.; Felsenthal, P. 1959. A Strain Gage Pea Tenderometer. I. Instrument Description And Evaluation. Food Technology 13:119
| Tenderometer, Strain Gage Pea Tenderometer, Green Pea, Masticatory, Denture Tenderometer, Maturity |
Derse, P. H.; Teply, L. J. 1958. Frozen Foods Storage Effects, Effect Of Storage Conditions On Nutrients In Frozen Green Beans, Peas, Orange Juice, And Strawberries. Journal Of Agricultural And Food Chemistry 6:309
| Frozen Food, Storage, Frozen Green Bean, Frozen Pea, Frozen Orange Juice, Frozen Strawberry |
Diehl, H. E.; Campbell, H.; Berry, J. A. 1936. Some Observations On The Freezing Preservation Of Alderman Peas. Food Research 1:61
| Pea, Brine, Lactic Acid, Acetic Acid, Boiling, Scalding, Blanching, Freezing, Steaming, Heat, Pod Vine, Pod Hand, Pea Pod, Hermetically Sealed, Cotyledon, Chemical Composition, Dry Matter, Sugar, Starch, Ether Extract, Polysaccharide Acid Hydrozable, Chlorophyll, Lactic Acid, Acetic Acid, Alcohol, Odor, Sour Smell, Off-Odor, Off-Flavor, Color, Scheele's Javel Ridway Standard, Enzyme, Enzyme Inactivation, Catalase, Morphology, Histology, Bacteria, Lactobacillus, Colon |
Dietrich, W. C.; Lindquist, F. E.; Boggs, M. M. 1957. Effect Of Maturity And Storage Temperature On Quality Of Frozen Peas. Food Technology 11:485
| Frozen Pea, Pea Storage, Pea Quality, Pea Maturity |
Dietrich, W. C.; Lindquist, F. E.; Bohart, G. S.; Morris, H. J.; Nutting, M.- D. 1955. Effect Of Degree Of Enzyme Inactivation And Storage Temperature On Quality Retention In Frozen Peas. Food Research 20:480
| Frozen Pea, Pea Storage, Pea Enzyme, Pea Quality |
Dillard, M. G.; Henick, A. S.; Koch, R. B. 1960. Unsaturated Triglyceride And Fatty Acid Lipoxidase Activities Of Navy Beans, Small Red Beans, Peanuts, Green Peas And Lima Beans. Food Research 25:544
| Navy Bean Lipoxidase, Bean Lipoxidase, Peanut Lipoxidase, Green Pea Lipoxidase, Lima Bean Lipoxidase, Navy Bean Unsaturated Triglyceride, Bean Unsaturated Triglyceride, Peanut Unsaturated Triglyceride, Green Pea Unsaturated Triglyceride, Lima Bean Unsaturated Triglyceride, Lima Bean Fatty Acid, Green Pea Fatty Acid, Peanut Fatty Acid, Bean Fatty Acid, Navy Bean Fatty Acid |
Eastmond, E. J.; Peterson, J. E.; Stumpf, R. R. 1951. Observation Of Color Changes In Some Processed And Stored Foods. Food Technology 5:121
| Photoelectric Reflectometer, Corn, Spectrophotometric Reflectance, Pea, Storage Temperature, Freezing |
Ericksson, C. E. 1967. Pea Lipoxidase, Distribution Of Enzyme And Substrate In Green Peas. Journal Of Food Science 32:438
| Pea Lipoxidase, Green Pea |
Eriksson, C. E. 1968 Alcohol: Nad Oxidoreductase (E.C.1.1.1.1.) From Peas. Journal Of Food Science 33:525
| Pea Nicotinamide Adenine Dinucleotide Oxidoreductase |
Eriksson, C.; Von Sydow, E. 1964. Postharvest Metabolism Of Green Peas (Pisum Sativum) With Special Reference To Glutamic Acid And Related Compounds. Journal Of Food Science 29:58
| Green Pea Metabolism, Pea Glutamic Acid |
Fellers, C. R.; Buck, R. E. 1941. Retention Of Vitamins C And A In Glass-Packed Foods. Food Research 6:135
| Pea Ascorbic Acid, Pea Vitamin A, Spinach Ascorbic Acid, Spinach Vitamin A, Tomato Ascorbic Acid, Tomato Vitamin A, Canned Pea, Canned Spinach, Canned Tomato, Glass Container, Canned Food, Storage |
Fenton, F. 1957. Research On Electronic Cooking Journal Of Home Economics 49:709
| Spinach, Carrot, Bean, Green Bean, Broccoli, Pork, Patty, Egg, White Cake, Popcorn, Potato, Bacon, Chocolate Cake, Mashed Potato, Pea, Liver, Meat, Balls Spaghetti, Turkey, Strawberry, Microwave Oven, Microwave Cooking |
Fenton, F.; Tressler, D. K.; King, C. G. 1936. Losses Of Vitamin C During The Cooking Of Peas. Journal Of Nutrition 12:285
| Pea Ascorbic Acid |
Fields, M. L. 1966. Growth And Sporulation Of Smooth And Rough Variants Of Bacillus Stearothermopholus In Pea Extracts And On Pea Agar. Journal Of Food Science 31:615
| Bacillus Stearothermophilus, Pea Agar, Pea Bacteria |
Genung, E. F. 1918. A Consideration Of The Canning Problem. Journal Of Home Economics 10:323
| Home Canning, Canning Mold, Canning, Canned Bacteria, Food Spoilage, Preservation, Fermentation, Flat Sour, Putrefaction, Botulism, Vegetable Food Spoilage, Green Food Spoilage, Pea Food Spoilage, Bean Food Spoilage, Botulism, Corn Food Spoilage, Beet Food Spoilage |
Gillies, R. A. 1959. Organoleptic Evaluation Of The Combined Effects Of Heat And Radiation On Canned Peas. Food Research 24:62
| Sensory Evaluation, Pea, Canned Pea, Irradiated Pea |
Glitz, D. G.; Buck, P. A.; Rice, A. C.; Powrie, W. D. 1962. The Effect Of Sudden Cooling On The Respiration Of Pea Tissue. Journal Of Food Science 27:160
| Pea Respiration |
Gunther, F. A.; Blinn, R. C.; Kolbezen, M. J.; Conkin, R. A.; Wilson, C. W. 1959.
Fungicides For Package Foods, Sorption Of Ammonia By Fruits, Vegetables, Eggs, And Fiberboard In Dynamic Systems.
Journal Of Agricultural And Food Chemistry 7:496
| Lemon Storage, Orange Storage, Sorption-Desorption Curve, Ammonia Sorption, Fiberboard, Fungicide, Lemon Peel Storage, Orange Grapefruit, Orange, Lemon, Apple Fungicide Sorption, Apricot Fungicide Sorption, Asparagus, Fungicide Sorption, Avocado Fungicide Sorption, Banana Fungicide Sorption, Bean Fungicide Sorption, Carrot Fungicide Sorption, Cherry Fungicide Sorption, Corn Fungicide Sorption, Cucumber, Vegetable, Fungicide Sorption, Egg Fungicide Sorption, Peach Fungicide Sorption, Pepper Fungicide Sorption, Potato Fungicide Sorption, Squash Fungicide Sorption, Strawberry Fungicide Sorption, Tomato Fungicide Sorption, Turnip, Fungicide Sorption, Turnip Green Fungicide Sorption |
Hamilton, J. W.; Beath, O. A. 1964. Selenium In Vegetables. Amount And Chemical Form Of Selenium In Vegetable Plants. Journal Of Agricultural And Food Chemistry 12:371
| Green Bean, Vegetable, Selenium, Stringless Bean, Selenium, Beet, Selenium, Broccoli, Vegetable, Selenium, Cabbage, Vegetable, Selenium, Carrot, Cucumber, Vegetable, Selenium, Eggplant, Okra, Onion, Vegetable, Selenium, Parsnip, Pea, Selenium, Potato, Vegetable, Radish, Selenium, Rutabaga, Tomato, Selenium |
Hanna, W. J.; Flannery, R. L. 1960. Current New Jersey Research In Chemical Soil Testing Journal Of Agricultural And Food Chemistry 8:92
| Soil Testing, Snap Bean, Vegetable, Blueberry, Cane Fruit, Soybean, Alfalfa , Clover, Grass, Hay, Corn Apple, Grape, Turf, Peach, Asparagus, Bean, Beet , Cucurbit, Crucifer, Pepper, Potato, Sweet Potato, Strawberry, Celery, Egg Plant, Onion, Pea, Sweet Corn, Leafy Vegetable, Lettuce, Spinach, Phosphorus, Potassium, Fertilizer |
Harris, R. S.; Munsell, H. E. 1950. Edible Plants Of Central America. Journal Of Home Economics 42:629
| Pigweed, Calcium, Iron, Carotene, Thiamin, Riboflavin, Niacin, Ascorbic Acid, Central American Plant, Lambsquarter, Malva, Coriander, Squash Leaf, Chayote Vine, Squash Vine, Sweet Potato, Cassava Leaf, Yucca Flower, Peanut, Rice Bean, Kaffir Corn, Parsley |
Hartman, G. H. Jr.; Akeson, W. R.; Stahmann, M. A. 1967. Leaf Protein Concentrate Prepared By Spray-Drying.
Journal Of Agricultural And Food Chemistry 15:74
| Leaf Protein Concentrate, Nitrogen, Leaf Protein, Amino Acid, Alfalfa, AminoAcid, Pea Vine, Amino Acid, Fish Meal, Amino Acid, Tankage, Amino Acid, Soybean Meal, Amino Acid, Cottonseed Meal, Amino Acid, Corn, Gluten Meal, Amino Acid, Linseed Meal, Amino Acid, Alfalfa Meal, Amino Acid, Leaf Protein Fiber, Alfalfa, Fiber, Pea Vine, Fiber, Fish Meal, Fiber, Tankage, Fiber, Soybean Meal, Fiber, Cottonseed Meal, Fiber, Corn, Gluten Meal, Fiber, Linseed Meal, Fiber, Alfalfa Meal, Fiber |
Heberlein, D. G.; Ptak, L. R.; Medoff, S.; Clifcorn, L. E. 1950. Quality And Nutritive Value Of Peas As Affected By Blanching. Food Technology 4:109
| Pea, Blanching |
Hohl, L.; Cruess, W. V. 1936. Effect Of Temperature, Variety Of Juice, And Method Of Increasing Sugar Content On Maximum Alcohol Production By Saccharomyces Ellipsoideus. Food Research 1:405
| Alcohol, Saccharomyces Ellipsoideus, Wine, Yeast, Sugar, Fermentation, Sterilization, Temperature, Sirup, Incubation, Carbon Dioxide, Salleron Dujardin Ebullioscope, , Grape, , Grape Juice, Brix, Organism, Storage, Fruit, Vegetable, Pea, String Bean, Tomato, Pineapple, Prune, Apple, , Date, Peach, Pear, Canning, Strawberry, Orange Concentrate, , , , Grapefruit, Loganberry, , , Sucrose, Dextrose, Grape |
Holmquist, J. W.; Clifcorn, L. E.; Heberlein, D. G.; Schmidt, C. F.; Ritche
Ll, E. C. 1954. Steam Blanching Of Peas.
Food Technology 8:437
| Pea, Steam Blanching |
Hoover, M. W. 1955. Influence Of Maturity And Storage Treatments Upon The Ascorbic Acid Content Of The Seeds Of Southern Peas.
Food Research 20:469
| Pea, Pea, Vegetable, Ascorbic Acid, Pea, Vegetable, Maturity, Pea, Vegetable storage. |
Hope, G. W. 1962. Modification Of The Heat Unit Formula For Peas.
Canadian Journal Of Plant Science 42:15
| Pea, Vegetable, Growth, Pea, Vegetable, Heat Formula |
Johnson, E.A. and C.J. Brekke. 1983. Functional properties of acylated pea protein isolates. Journal Food Science 48: 722.
Johnson, G.; Lambert, C.; Johnson, D. K.; Sunderwirth, S. G. 1964.
Plant Tissue Analysis, Colorimetric Determination Of Glucose, Fructose, And Sucrose In Plant Materials Using A Combination Of Enzymatic And Chemical Methods .Journal Of Agricultural And Food Chemistry 12:216
| Corn Stem Glucose, Corn Stem Fructose, Corn Stem Sucrose, Corn Stem Reducing Sugar, Corn Stem Nonreducing Sugar, Corn Leaf Fructose, Corn Leaf Sucrose, Corn Leaf Reducing Sugar, Corn Leaf Nonreducing Sugar, Potato Glucose, Potato Fructose, Potato Sucrose, Ferricyanide Method, Peach Fructose, Peach Glucose, Peach Sucrose, Pea Fructose, Pea Glucose, Pea Sucrose, Watermelon Sucrose, Watermelon Glucose, Watermelon Fructose, Strawberry Glucose, Strawberry Sucrose, Strawberry Fructose, Ascorbic Acid Oxidase |
Jordan, R. 1935. A Study Of The Effect Of The Addition Of Sodium Chloride To The Cooking Water Upon The Loss Of Calcium Of Vegetables Journal Of Home Economics 27:376
| Asparagus Calcium, Asparagus Cooking, Green Bean Calcium, Green Bean Cooking, Cabbage Calcium, Cabbage Cooking, Carrot Calcium, Carrot Cooking, Pea Calcium, Pea Cooking, Potato Calcium, Potato Cooking, Turnip Calcium, Turnip Cooking |
Klein, B. P.; Lee, H. C.; Reynolds, P. A.; Wangles, W. C. 1979. Folacin Content Of Microwave And Conventionally Cooked Frozen Vegetables. Journal Of Food Science 44:287
| Vegetable, Folacin, Green Pea, Broccoli, Spinach, Microwave, Green Bean |
Kleiner, I. S.; Tauber, H. 1936. Vitamin-C Studies. The Requirement Of Mice, The Effect Of Large Quantities, And The Question Of Its
Formation Biologically.
Food Research 1:399
| Ascorbic Acid, Mice, Deficiency, Autopsy, Pathology, Rat, Growth, Weight Gain, Dichlorophenolindophenol Titration, Dichlorobenzenoneindophenol, Reducing Power, Rat, Liver, Rat Kidney, Rat Adrenal, Beef Adrenal, Beef Liver, Beef Kidney, Beef, Rat, Pea, Mannose, Interfering Agent, Mold, Glucose, Applejuice, Bacterium Xylinum, Yeast, Bacterium Acetobacter, Bacterium Dioxyaceticum, Bacterium Xylinoides, Bacterium Gluconicum, Torula Yeast, Ascorbic Acid, Reducing Agent |
Kramer, A.; Murphy, E. F.; Briant, A. M.; Wang, M.; Kirkpatrick, M. E. 1961.
Pesticides And Food Flavor. Studies In Taste Panel Methodology. Journal Of Agricultural And Food Chemistry 9:224
| Sensory Evaluation, Pesticide, Consumer Quality, Squash, Applesauce, Pea, Peach, Potato, Tomato, Squash, Canned Fruit, Canned Vegetable |
Kraybill, H. F. 1958. Nutritional And Biochemical Aspects Of Foods Preserved By Ionizing Radiation. Journal Of Home Economics 50:695
| Ionizing Radiation, Irradiated Corn, Irradiated Milk, Irradiated Wheat, Irradiated Meat, Irradiated Lima Bean, Irradiated Oyster, Irradiated Pea, Irradiated Blue, Irradiated Strawberry , Irradiated Cherry, Irradiated Crab |
Kwon, T. W.; Watts, B. M. 1963. Determination Of Malonaldehyde By Ultraviolet Spectrophotometry.
Journal Of Food Science 28:627
| Malonaldehyde, Cured Meat, Meat, Fish, Pea, Rat Ration |
Leach, H. W.; Mccowen, L. D.; Schoch, T. J. 1959. Structure Of The Starch Granule. I. Swelling And Solubility Patterns Of Various Starches.
Cereal Chemistry 36:534
| Swelling Power, Granule, Paste, Tapioca Starch, Potato Starch, Waxy Milo Starch, Milo Starch, Starch Solubilization, Iodine Affinity, Corn, Wrinkled Pea Starch, Heat Moisture Treatment, Stearic Acid, Hydroxy Ethyl Milo, Oxidized Corn Starch, Surfactant. |
Lee, F. A. 1954. Chemical Changes Taking Place In The Crude Lipids During The Storage Of Frozen Raw Vegetables. Food Research 19:515
| Lipid, Storage, Vegetable, Frozen Corn, Asparagus, Corn, Lima Bean, Spinach, Pea |
Lee, F. A. 1958. The Effect Of Blanching On The Carbonyl Content Of The Crude Lipid During The Storage Of Frozen Peas.
Food Research 23:85
| Frozen Pea, Blanching, Pea, Vegetable, Lipid |
Lee, F. A.; Mattick, L. R. 1961. Fatty Acids Of The Lipids Of Vegetables. I. Peas (Pisum Sativum) Journal Of Food Science 26:273
| Pea, Vegetable, Lipid, Pea, Vegetable, Fatty Acid |
Lee, F. A.; Shallenberger, R. S. 1959. The Flavor Of Canned Peas In Relation To Their Pyrrolidonecarboxylic Acid Content And To Certain Other Factors.
Food Research 24:68
| Canned Pea, Pea, Vegetable, Flavor, Pea, Vegetable, Pyrrolidonecarboxylic Acid |
Lee, F. A.; Wagenknecht, A. C. 1958. Enzyme Action And Off-Flavor In Frozen Peas. Ii. The Use Of Enzymes Prepared From Garden Peas.
Food Research 23:584
| Pea, Vegetable, Enzyme, Pea, Vegetable, Flavor, Frozen Pea, Pea |
Lee, F. A.; Wagenknecht, A. C. 1951. On The Development Of Off-Flavor During The Storage Of Frozen Raw Peas. Food Research 16:239
| Frozen Pea, Pea, Storage, Pea, Flavor |
Lee, F. A.; Wagenknecht, A. C.; Graham, R. 1956.
Influence Of Vining On The Development Of Off-Flavor In Frozen Raw Peas.
Food Research 21:666
| Frozen Pea, Pea, Flavor |
Lee, F. A.; Whitcombe, J. 1945. Blanching Of Vegetables For Freezing. Effect Of Different Types Of Potable Water On Nutrients Of Peas And Snap Beans. Food Research 10:465
| Potable Water, Blanching, Frozen Pea, Frozen Snap Bean, Pea, Snap Bean |
Legault, R. R.; Talburt, W. F.; Hanson, H. L.; Leinbach, L. R. 1950. Effect Of Steam Blanching On Quality Of Frozen Peas.
Food Technology 7:194
| Pea, Blanching, Steam Blanching, Frozen Pea |
Lento, H. G.; Daugherty, C. E.; Denton, A. E. 1963. Ascorbic Acid Measurement. Polarographic Determination Of Total Ascorbic Acid In Foods.
Journal Of Agricultural And Food Chemistry 11:22
| Polarography, Brussel Sprout, Ascorbic Acid, Cabbage, Celery, Lemon Juice, Onion, Orange Juice, Parsley, Spinach, Tomato, Watercress, Asparagus, Grape Fruit Juice, Lima Bean, Mixed Vegetable Juice, Pea, Sauerkraut, Tomato Juice, Tomato Puree, Canning, Canned Food |
Leverton, R. M.; Coggs, M. C. 1951.
Food Choices Of Nebraska Children.
Journal Of Home Economics 43:176
| Preference, Food Selection, Dietary Survey, Apple, Cantaloupe, Orange, Prune, Raisin, Green Bean, Cabbage, Carrot, Green Pepper, Buttermilk, Cheese, Cottage Cheese, Cereal, Yellow Corn Meal, Leaf Lettuce, Onion, Parsnip, Green Pea, Potato, Sweet Potato, Rutabaga, Squash, Greens, Whole Wheat Bread, Oatmeal, Egg, Canned Fish, Oleomargarine, Spinach, Tomato, Turnip, Brain, Heart, Tongue, Liver, Liver Sausage, Milk, Navy Bean, Soybean, Dried Pea |
Lindquist, F. E.; Dietrich, W. C.; Boggs, M. M. 1950. Effect Of Storage Temperature On Quality Of Frozen Peas.
Food Technology 4:5
| Frozen Pea, Pea, Storage |
| Color, Wine, Appearance, Hue, Saturation, Lightness, Hunter Coordinate System, Chromaticity, Pea And Carrot, C.I.E. System, Potato Chip |
Lo, T.-Y. 1945. Carotene And Citrin Content Of Peas As Influenced By Chemical Treatments.
Food Research 10:308
| Carotene, Citrin, Pea, Sulphase Of Nickel, Aluminum, Zinc, Molybdenum Oxide, Fertilizer, Pea Shoot, Green Pea |
Lochhead, A. G.; Jones, A. H. 1936. Studies Of Numbers And Types Of Microorganisms In Frozen Vegetables And
Fruits. Food Research 1:29
| Aerobacter, Escherichia, Coccaceae, Micrococci, Bacteriumceae, Serratia, Flavobacterium, Chromobacterium, Achromobacter, Aerobacter, Bacterium, Salmonella, Proteus, Gram-Positive Rod, Yeast, Bacillaceae, Bacillus, Coli Aerogene, Plate Count, Total Plate Count, Agar-Broth Brilliant Green Lactose Bile, Agar Wort Plates, Agar Nutrient, Asparagus, Pea, Bean, Corn, Strawberry, Raspberry, Frozen Vegetable, Frozen Fruit, Freezing, Water Pack, Dry Pack, Brine, Ph, Boiling, Malic Acid, Storage |
Londahl, C. 1976. Frozen Vs. Canned Peas.
Food Engineering 48(9):55
| Canned Pea, Frozen Pea, Canning, Freezing, Energy Consumption |
Lopez, A.; Bocklet, M. F.; Wood, C. B. 1959. Catalase And Peroxidase Activity In Raw And Blanched Southern Peas, Vigna
Sinensis.
Food Research 24:548
| Catalase, Peroxidase, Pea, Blanching, Pea, Pea, Vegetable, Catalase, Pea, Vegetable, Peroxidase, Pea, Pea, Cream Pea, Blackeye Pea, Pea |
Lopez, H.; Navia, J. M.; Clement, D.; Harris, R. S. 1963.
Nutrient Composition Of Cuban Foods. Iii. Foods Of Vegetable Origin.
Journal Of Food Science 28:600
| Cuban , Asiatic Lotus, Garlic, Turnip, Akee, Pear, Maya, Allspice, Amaranth, Fruiting Spike, , Cauliflower, Justicia, Manioc Shoots, Mint, Purslane, Cabbage, Squash, Sweet Potato, Tea Weed, Adzuki Bean, Cashew Nut, Corojo, Macadamia Nut, Pea, Royal Palm Fruit, Squash Seed, , Cherry, Bignay, Governor's Palm, Litchi, Potato, Corn, Carrot, Garlic, Malanga, Pepper, Plantain, Tomato, Chard, Leek, Lettuce, Parsley, Watercress, Moisture, Fiber, Nitrogen, Ash, Calcium, Phosphorus, Iron, Carotene, Thiamin, Riboflavin, Niacin, Ascorbic Acid, Tryptophan, Methionine, Lysine, Legume, Oilseed, Coconut, Guava, Sweet Lime, Peanut, Cowpea, Grapefruit, Myrobalan, Papaya |
Lorenz, K. 1936.
Microwave Cooking At High Altitudes.
Microwave Energy Applications. Newsletter 9(1):3
| Heating Time, Heating Temperature, Equipment Altitude, Apple, Squash, Potato, Scrambled Egg, Ground Meat, Pea Split Soup |
Lynch, L. J.; Mitchell, R. S.; Casimir, D. J. 1959. The Chemistry And Technology Of The Preservation Of Green Peas.
Advances In Food Research 9:61
| Green Pea, Vegetable, Water, Green Pea, Vegetable, Starch, Green Pea, Vegetable, Sugar, Green Pea, Vegetable, Nitrogenous, Green Pea, Vegetable, Phosphorus, Green Pea, Vegetable, Lipid, Green Pea, Vegetable, Chlorophyll, Green Pea, Vegetable, Ash, Green Pea, Vegetable, Vitamin, Green Pea, Vegetable, Enzyme, Review Article |
Mack, G. L.; Tressler, D. K.; King, C. G. 1936. Vitamin-C Content Of Vegetables. Ii. Peas. Food Research 1:231
| Ascorbic Acid, Biological Assay, Vegetable, Maturity, Pea Pod, Dichlorophenolindophenol Titration, Biological Assay, Vegetable, Sugar, Vegetable Seed, Seed Size, Sieve Size, Vegetable, Storage, Vegetable Refrigeration |
Maclean, K. S.; Byers, D. L. 1968. Nutrient Content Of Field-Grown Peas.
Canadian Journal Of Plant Science 48:155
| Pea Nitrogen, Pea Phosphorus, Pea Potassium, Pea Calcium, Pea Magnesium, Pea Manganese, Pea Iron, Pea Boron, Pea Molybdenum, Pea Zinc |
Mahdi, A. A.; Rice, A. C.; Weckel, K. G. 1961.
Off-Flavors In Foods. Effect Of Pyrrolidonecarboxylic Acid On Flavor Of Processed Fruit And Vegetable
Products.
Journal Of Agricultural And Food Chemistry 9:143
| Fruit Flavor, Vegetable Flavor, Beet, Glutamine, Pyrrolidonecarboxylic Acid, Pumpkin, Asparagus, Carrot, Potato, Snap Bean, Potato, Spinach, Tomato Juice, Mushroom, Onion, Wax Bean, Pea, Kidney Bean, , Cherry, Corn, Raspberry, Sauerkraut, Peach, Pineapple, Pear, Prune |
Makower, R. U. 1957. The Determination Of Density And Evaluation Of Quality In Peas Preserved By Freezing.
Food Technology 11:126
| Pea Quality, Pea Density, Frozen Pea |
Makower, R. U. 1950. Methods Of Measuring The Tenderness And Maturity Of Processed Peas.
Food Technology 4:403
| Pea Tenderness, Pea Maturity |
Makower, R. U.; Burr, H. K. 1954. Estimation Of Maturity Of Frozen Peas. Tenderometer Measurements On Cooked Product.
Food Technology 8:201
| Frozen Pea, Pea Maturity, Tenderometer, Pea Tenderness |
Makower, R. U.; Ward, A. C. 1950. Role Of Bruising And Delay In The Development Of Off-Flavor In Peas.
Food Technology 4:46
| Pea Flavor |
Matsumoto, H., M. Tanigawa and T. Yamaya. 1983. Calmodulin-like activity associated with chromatin from pea buds. Plant and Cell Physiol. 24(4): 593-602.
Matsumoto, H., T. Yamaya and M. Tanigawa. 1984. Activation of ATPase activity in the chromatin fraction of pea nuclei by Calcium and calmodulin. Plant and Cell Physiology 25(1): 191-195.
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 |
Mcfadden, W. H.; Teranishi, R.; Black, D. R.; Day, J. C. 1963.
Use Of Capillary Gas Chromatography With A Time-Of-Flight Mass Spectrometer
Journal Of Food Science 28:316
| Capillary Gas Chromatography, Orange Juice, Pea, Apple Juice |
Mcintosh, J. A.; Tressler, D. K. 1940. The Effect Of Different Cooking Methods On The Vitamin C Content Of Quick-Frozen Vegetables. Journal Of Home Economics 32:692
| Quick-Frozen Brussel Sprout, Quick-Frozen Cauliflower, Quick-Frozen Lima Bean, Quick-Frozen Pea, Quick-Frozen Spinach, Brussel Sprout, Pressure Cooking, Brussel Sprout Broiling, Brussel Sprout Steaming, Brussel Sprout Ascorbic Acid, Cauliflower, Pressure Cooking, Cauliflower Broiling, Cauliflower Steaming, Cauliflower Ascorbic Acid, Lima Bean Pressure Cooking, Lima Bean Broiling, Lima Bean Steaming, Lima Bean Ascorbic Acid, Pea Pressure Cooking, Pea Broiling, Pea Steaming, Pea Ascorbic Acid, Spinach Pressure Cooking, Spinach Broiling, Spinach Ascorbic Acid |
Mcintosh, J. A.; Tressler, D. K.; Fenton, F. 1942. Ascorbic Acid Content Of Five Quick-Frozen Vegetables As Affected By Composition Of Cooking Utensil And
Volume Of Cooking Water. Journal Of Home Economics 34:314
| Cooking Utensil, Aluminum Utensil, Enamel Utensil, Pyrex Utensil, Stainless Steel Utensil, Frozen Spinach, Spinach Ascorbic Acid, Quick-Frozen Pea, Quick-Frozen Cauliflower, Quick-Frozen Lima Bean, Lima Bean Ascorbic Acid, Cauliflower Ascorbic Acid, Pea Ascorbic Acid, Brussel Sprout Ascorbic Acid, Frozen Brussel Sprout, Frozen Cauliflower, Frozen Lima Bean, Frozen Pea |
Nakajima, N., H. Morikawa, S. Igarashi, and M. Senda. 1981. Diffential effect of calcium and magnesium on mechanical properties of pea stem cell walls. Plant & Cell Physiology 22(7): 1305-1315.
Nance, J.F. 1973. Effects of calcium and kinetin on growth and cell wall composition of pea epicotyls. 1973. Plant Physiol. 51; 312-317.
Noble, I.; Halliday, E. G. 1937. The Calcium And Phosphorus Content Of Vegetables. Journal Of Home Economics 29:637
| Asparagus Cooking, Asparagus Calcium, Asparagus Phosphorus, String Bean Cooking, String Bean Calcium, String Bean Phosphorus, Beet Cooking, Beet Calcium, Beet Phosphorus, Broccoli Cooking, Broccoli Calcium, Broccoli Phosphorus, Brussel Sprout Cooking, Brussel Sprout Calcium, Brussel Sprout Phosphorus, Cabbage Cooking, Cabbage Calcium, Cabbage Phosphorus, Carrot Cooking, Carrot Calcium, Carrot Phosphorus, Cauliflower Cooking, Cauliflower Calcium, Cauliflower Phosphorus, Onion Cooking, Onion Calcium, Onion Phosphorus, Onion Calcium, Onion Phosphorus, Parsnip Cooking, Parsnip Calcium, Parsnip Phosphorus, Pea Cooking, Pea Calcium, Pea Phosphorus, Rutabaga Cooking, Rutabaga Calcium, Rutabaga Phosphorus, Spinach Cooking, Spinach Calcium, Spinach Phosphorus, Turnip Cooking, Turnip Calcium, Turnip Phosphorus |
Noble, I.; Halliday, E. G. 1937. Influence Of Calcium In Cooking Water Upon Mineral Content Of Vegetables. Food Research 2:499
| Calcium, Green Bean, Spinach, Carrot, Peas, Asparagus, Vegetable Cookery |
Nocolaus, N. 1970. Automated Food Preparation And Service. Hospitals. Journal Of The American Hospital Association 44(March 16):108
| Automated Food Preparation, Energy Consumption, Fried Food, Pork, Baking Oven, Air Cooking Cabinet, Frying Pan, Pea, Microwave Oven, Steam Kettle, Computer, Cooking Method, Cooking Equipment |
Pattee, H. E.; Salunkhe, D. K.; Sathe, S. K.; Reddy, N. R. 1982.
Legume Lipids.
Crc Critical Reviews In Food Science And Nutrition 17(2):97
| Storage Body, Legume, Lipid, Peanut, Soybean, Cotyledon, Essential Fatty Acid, Linoleic Acid, Linolenic Acid, Bean, Winged Bean, Cowpea, Chickpea, Blackeye Pea, Lentil, Lima Bean, Bean, Legume, Pea, Amino Acid, Kidney Bean, Carbohydrate, Peroxidase, Vitamin, Flavor, Protein Concentrate, Soybean Flour, Protein Isolate, Hydrolytic Rancidity, Rancidity, Sensory Evaluation, Orange, Pea, Zucchini Squash, Turnip, Squash, Pear, Banana, Tomato, Celery, Rhubarb, Apple, Cucumber, Onion, Green Bean, Carrot, Cabbage, Corn, Rutabega , Lipid Oxidation, Radish, Pepper, Asparagus, Potato, Sweet Potato, Alfalfa Seed, Flaxseed, Oat Seed, Barley Seed, Pea Seed, Corn Germ, Lipoxygenase |
Pinsent, B. R. W. 1962. Peroxidase Regeneration And Its Effect On Quality In Frozen Peas And Thawed
Peas.
Journal Of Food Science 27:120
| Frozen Pea, Pea, Peroxidase, Peroxidase Regeneration, Pea, Thawing |
Fortson, J. C. 1962. Application Of Extreme-Value Methods And Other Statistical
Procedures To Heat-Penetration Data.
Food Technology 16(3):80
| Pea, Pimento, Snap Bean, Pea Puree, Heat Penetration, Canning, Thermal Processing |
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 |
Rahman, A. R.; Bishov, S.; Westcott, D. E. 1971. Reversible Compression Of Dehydrated Peas. Journal Of Texture Studies 2:240
| Pea, Texture, Dried Pea, Reversible Compression |
Ralls, J. W. 1960. Vegetable Flavors. Flash Exchange Gas Chromatography For The Analysis Of Potential Flavor Components Of Peas.
Journal Of Agricultural And Food Chemistry 8:141
| Flash Exchange Gas Chromatography, Pea, Flavor |
Rao, M.A., C.Y. Lee, J. Katz, and H.J. Cooley. 1981. A kinetic study of the loss of vitamin C, color, and firmness during thermal processing of canned peas. Journal of Food Science 46:636.
Reeve, R. M. 1949. Histological Observations On The Seed Coats Of Succulent Peas.
Food Research 14:77
| Pea, Histology |
Reeve, R. M. 1947. Relation Of Histological Characteristics To Texture In Seed Coats Of Peas. Food Research 12:10
| Pea Seed Coat, Pea, Texture |
Rhee, K. S.; Watts, B. M. 1966. Effect Of Antioxidants On Lipoxidase Activity In Model Systems And Pea (Pisum Sativum) Slurries.
Journal Of Food Science 31:669
| Antioxidant, Pea, Lipoxidase |
Sathiraswasti, W. J.; Salunkhe, D. K. 1958. Quality Evaluation Of Deep-Fat Fried Peas
Food Technology 12:351
| Pea, Deep Fat Fried Pea |
Schanderl, S. H.; Marsh, G. L.; Chichester, C. O. 1965. Color Reversion In Processed Vegetables. I. Studies On Regreened Pea Purees.
Journal Of Food Science 30:312
| Pea, Color, Processed Vegetable, Copper, Zinc, Chlorophyll |
Schukraft, B. 1972. Integral Heat System:J For Volume Food Preparation Food Technology 26(9):27
| Integral Heat System, Volume Food Preparation, Temperature, Frozen Corn, Macaroni And Cheese, Potato, Beef, Stew, Pepper, Stuffed Green Pepper, Veal Parmesan, Chicken Cacciatore, Rice With Peas And Mushrooms, Carrots Honey Glazed, Flavor, Color, Texture, Sensory Evaluation |
Schwimmer, S. 1963. Alteration Of The Flavor Of Processed Vegetables By Enzyme Preparations. Journal Of Food Science 28:460
| Flavor, Yellow Mustard Seed, Cabbage, Mitochondria, Carrot, String Bean, Pea, Broccoli, Tomato, Onion, Enzyme, Horseradish, Blanching, Dehydration, Sinigrin |
Scott, G. C.; Belkengren, R. O. 1944. Importance Of Breeding Peas And Corn For Nutritional Quality.
Food Research 9:371
| Pea, Corn |
Secrist, J. L.; Stumbo, C. R. 1958. Some Factors Influencing Thermal Resistance Values Obtained By The Thermoresistometer Method. Food Research 23:51
| Thermal Resistance, Thermoresistometer, Pea, Strained Pea, Thermal Death Time, Spores Pa 3679, Temperature, Potentiometer Brown Electronic |
Shallenberger, R. S.; Moyer, J. C. 1961. Sugar-Starch Transformations In Peas, Relation Between Changes In Glucose, Fructose, Galactose, Sucrose, And Stachyose, And The Formation Of Starch In Peas.
Journal Of Agricultural And Food Chemistry 9:137
| Pea Starch, Pea Glucose, Pea Fructose, Pea Sucrose, Pea Galactose, Pea Stachyose |
Shepard, A. D. 1959. Effect Of Illumination On Color Of Frozen Peas Packaged In A Transparent Film.
Food Technology 13:539
| Frozen Pea, Pea Color, Pea Packaging, Packaging, Transparent Film |
Shimabukuro, R. H. 1967. Significance Of Atrazine Dealkylation In Root And Shoot Of Pea Plants.
Journal Of Agricultural And Food Chemistry 15:557
| Pea, Atrazine Dealkylation, Pea Root, Pea Shoot |
Shimabukuro, R. H.; Kadunce, R. E.; Frear, D. S. 1966. Dealkylation Of Atrazine In Mature Pea Plants.
Journal Of Agricultural And Food Chemistry 14:392
| Pea Atrazine Dealkylation, Pea Maturity |
Siciliano, J.; Krulick, S.; Heisler, E. G.; Schwartz, J. H.; White Jr., J. W. 1975.
Nitrate And Nitrite Content Of Some Fresh And Processed Market Vegetables.
Journal Of Agricultural And Food Chemistry 23(3):461
| Cabbage Ph, Cabbage Nitrate, Cabbage Nitrite, Celery Ph, Celery Nitrate, Celery Nitrite, Cucumber Ph, Cucumber Nitrate, Cucumber Nitrite, Eggplant Ph, Eggplant Nitrate, Eggplant Nitrite, Endive Ph, Endive Nitrate, Endive Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Mushroom Ph, Mushroom Nitrate, Mushroom Nitrite, Green Pepper Ph, Green Pepper Nitrate, Green Pepper Nitrite, Radish Ph, Radish Nitrate, Radish Nitrite, Acorn Squash Ph, Acorn Squash Nitrate, Acorn Squash Nitrite, Butternut Squash Ph, Butternut Squash Nitrate, Butternut Squash Nitrite, Zucchini Squash Ph, Zucchini Squash Nitrate, Zucchini Squash Nitrite, Mixed Salad Ph, Mixed Salad Nitrate, Mixed Salad Nitrite, Processed Vegetable Ph, Processed Vegetable Nitrate, Processed Vegetable Nitrite, Beet Ph, Beet Nitrate, Beet Nitrite, Carrot Ph, Carrot Nitrate, Carrot Nitrite, Spinach Ph, Spinach Nitrate, Spinach Nitrite, Artichoke Ph, Artichoke Nitrate, Artichoke, Nitrite, Asparagus Ph, Asparagus Nitrite, Asparagus Nitrate, Green Bean Ph, Green Bean Nitrite, Green Bean Nitrate, Lima Bean Ph, Lima Bean Nitrate, Lima Bean Nitrite, Broccoli Ph, Broccoli Nitrite, Broccoli Nitrate, Brussel Sprout Ph, Brussel Sprout Nitrite, Brussel Sprout Nitrate, Cauliflower Ph, Cauliflower, Nitrite, Cauliflower Nitrate, Collard Green Ph, Collard Green Nitrite, Collard Green Nitrate, Corn Ph, Corn Nitrite, Corn Nitrate, Kale Ph, Kale Nitrite, Kale Nitrate, Mustard Green Ph, Mustard Green Nitrite, Mustard Green Nitrate, Okra Ph, Okra Nitrite, Okra Nitrate, Onion Ph, Onion Nitrite, Onion Nitrate, Chinese Pea Pod Ph, Chinese Pea Pod Nitrite, Chinese Pea Pod Nitrate, Blackeye Pea Ph, Blackeye Pea Nitrite, Blackeye Pea Nitrate, Green Pea Ph, Green Pea Nitrate, Green Pea Nitrite, Potato Ph, Potato Nitrite, Potato Nitrate, Hash Brown Potato Ph, Hash Brown Potato Nitrite, Hash Brown Potato Nitrate, Turnip Green Ph, Turnip Green Nitrite, Turnip Green Nitrate, Sauerkraut Ph, Sauerkraut Nitrite, Sauerkraut Nitrate |
Singh, R. P. 1982. Thermal Diffusivity In Food Processing.
Food Technology 36(2):87
| Thermal Conduction, Thermal Diffusivity, Density, Specific Heat, Heating Rate, Heat Penetration, Heat Conduction, Carbohydrate, Fruit, Apple, Applesauce, Avocado, Banana, Baked Beans, Cherry, Grapefruit, Lemon, Lima Bean, Pea, Peach, Potato, Rutabaga, Squash, Strawberry, Sugar Beet, Sweet Potato, Tomato, Cod Fish, Corned Beef, Beef, Halibut, Smoked Ham, Ham, Water |
Smart, H. F. 1937. Types And Survival Of Some Microorganisms In Frozen-Pack Peas, Beans, And Sweet Corn Grown In The East. Food Research 2:515
| Frozen Pea, Frozen Bean, Frozen Corn, Bacteria, Food Safety, Wax Bean, Green Bean, Blanching, Wax Bean, Green Bean, Blanching |
Smith, D. P. 1974. Feasibility And General Concepts Of Untended Meal Service. Microwave Energy Applications. Newletter 7(2):3
| Beef, Green Pea, Heating Rate, Endpoint Temperature, British Thermal Unit, Energy, Microwave |
Sognefest, P.; Benjamin, H. A. 1944. Heating Lag In Thermal Death-Time Cans And Tubes. Food Research 9:234
| Heating Lag, Thermal Death Time, Heat Penetration, Spinach Puree, Pea Puree, Sugar, F Value, Z Value, Heating Time |
Stillman, J. T.; Watts, B. M.; Morgan, A. F. 1944.
Palatability Studies On Home-Dehydrated Vegetables
Journal Of Home Economics 36:28
| Dried Carrot, Dried Spinach, Dried Broccoli, Dried String Bean, Dried Pea, Dried Asparagus, Dried Greens, Dried Cabbage, Dried Corn, Dried Zucchini Squash, Dried Crookneck Squash, Dried Banana Squash, Dried Tomato, Dried Onion, Carrot Texture, Carrot Color, Carrot Flavor, Carrot Storage, Spinach Texture, Spinach Color, Spinach Flavor, Broccoli Texture, Spinach Storage, Broccoli Color, Broccoli Flavor, Broccoli Storage, String Bean Texture, String Bean Color, String Bean Flavor, String Bean Storage, Pea Texture, Pea Color, Pea Flavor, Pea Storage |
Stowell, M. L.; Tinklin, G. L.; Harrison, D. L. 1962. A Comparison Of Two Colorimetric Methods For Determining Reduced Ascorbic Acid In Frozen Peas.
Journal Of Food Science 27:347
| Pea Ascorbic Acid, Frozen Pea, Ascorbic Acid Analysis |
Stumbo, C. R. 1948. A Technique For Studying Resistance Of Bacterial Spores To Temperatures In The Higher Range. Food Technology 2:228
| Thermal Death Time, Heat Exchanger, Thermoresistometer, Heating Rate, Cooling Rate, Canned Pea, Putrefactive Anaerobe |
Szczesniak, A. S. 1963. Objective Measurements Of Food Texture.
Journal Of Food Science 28:410
| Texture Measurement, Penetrometer, Bloom Gelometer, Fruit, Pressure Tester, Astm Grease Penetrometer, Plumit, Compressor, Delaware Jelly Tester, Brine Ll Hardness Tester, Hardness Index, Ball Compressor, Baker Compressimeter, Balance-Type Compressimeter, Gel Characterization Apparatus, Consistometer, Bloom Consistometer, Bostwick Consistometer, Viscometer, Macmichael Viscometer, Brookfield Viscometer, Shear Apparatus, Warner-Bratzler Shear Apparatus, Pea Tenderometer, Kramer Shear Press, Succulometer, Mincer, Fiberometer, Butter Spreader, Brabender Farinograph, Alveograph, Brabender Amylograph, Volodkevich Bite Tenderometer, Mit Denture Tenderometer |
Talburt, W. F.; Legault, R. R. 1950. Dehydrofrozen Peas. Food Technology 4:286
| Pea, Dehydrofrozen Pea |
Taube, K.; Sater, V. E. 1948. Canning Vegetables In The Pressure Saucepan. Journal Of Home Economics 40:197
| Canned Asparagus, Canned Lima Bean, Canned Snap Bean, Canned Beet, Canned Carrot, Canned Cream-Style Corn, Canned Corn, Canned Okra, Canned Pea, Canned Pumpkin, Canned Spinach, Canned Squash, Canned Sweet Potato |
Tewfik, S.; Scott, L. E. 1954. Vegetable Storage. Respiration Of Vegetables As Affected By Postharvest Treatment. Journal Of Agricultural And Food Chemistry 2:415
| Vegetable Storage, Respiration, Tomato Storage, Snap Bean Storage, Asparagus Storage, Lima Bean Storage, Sweet Corn Storage, Pea Storage |
Thiessen, E. J. 1946. Pressure Cooker Gauges And Food Spoilage. Journal Of Home Economics 38:85.
