Contact Us		| Educ.& Training Serv. | Glossary | References | Image Pages to Top Site Sponsor to Top College of Health and Human Sciences, Oregon State University Dedicated to improving the lives, health, and environment of individuals, families and communities. REFERENCES to Top 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 D.K. Salunkhe. 1971. Physiochemical and volatile flavor changes occurring in fruit juices during concentration and foam-mat drying. Journal of Food Science 36:665 apricot, fruit, storage, provitamin A, asocrbic acid 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 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, 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 http://ucce.ucdavis.edu/datastore/datareport.cfm?reportnumber=204&catcol=1809&categorysearch=Apricot Postharvest Technology on Apricots has a variety of articles. 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 Thompson, D.R. 1982. The challenge in Predicting Nutrient Changes During Food Processing. The Sunday Oregonian, C2. nutrient retention, food procesisng, asparagus, green bean, cauliflower, cereal, citrus juice, corn soybean milk, grapefruit juice, model system, ascorbic acid, orange juice, peach pea, sweet pea, spinach, strawberry, tomato, tomato juice, wheat flour, lysine, meat, carrot, apricot. 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 URL Home: <http://food.oregonstate.edu/, Oregon State University> Updated: Monday, November 3, 2008.
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