Results 171 to 180 of about 37,948 (212)

Green Bean and Asparagus Blanching Data

Transactions of the ASAE, 1984
ABSTRACT THE effects of blanching on asparagus and cut green beans were determined by measuring gas removal and recovery after blanch. Canned beans were also examined for changes after storage. Gas removal from the asparagus was almost complete after the first minute of blanch and increased with blanch temperature. All changes in green beans are nearly
null E. C. Pereira, null J. Norwig, null D. R. Thompson   +2 more
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Mineral composition of frozen green asparagus

European Food Research and Technology, 2004
The contents of macroelements (Ca, Mg, Na, K y P) and trace elements (Cu, Fe, Zn and Mn) of frozen green asparagus were determined by atomic absorption spectrometry to investigate the possible changes during 45 and 90 days frozen storage at −18 °C. A significant decrease of mineral concentrations was observed at 45 days of frozen storage. After 90 days,
M.A. Amaro L�pez, R. Moreno Rojas, G. Zurera Cosano   +2 more
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Mechanical Harvester For Green Asparagus

Transactions of the ASAE, 1959
Results of 1968 Tests Indicate that Substantial Reductions in Yield of Green Asparagus can be Expected with Selective Mechanical Harvesting, as well as with Nonselective Harvesting. Under Present Conditions a Grower's Net Profit Would be Reduced if he Changed from Hand Cutting to Either System of Mechanical Harvesting.
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Determination of packaged green asparagus shelf-life

Food Microbiology, 1998
Abstract An objective method to predict shelf-life and spoilage of packaged green asparagus would be desirable. The present study monitored the evolution of spoilage organisms in packaged fresh green asparagus stored at 2, 4, 8, 12 and 20°C. Changes in carbon dioxide, oxygen concentrations and pH were recorded.
R.M. Garcı́a-Gimeno, A.M. Castillejo-Rodrı́guez, E. Barco-Alcalá, G. Zurera-Cosano   +3 more
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Water blanching conditions on the quality of green asparagus butt segment (Asparagus officinalis L.)

Materials Today: Proceedings, 2019
Abstract The butt segment of asparagus contains numerous nutrients, including various antioxidants. In particular, fibers and several mineral contents are quite high. However, asparagus butt segment quality is reduced in processing. Therefore, research on the asparagus butt segment processing for development of food industry and for the benefit of ...
Thi Van Linh Nguyen, Tan Thanh Vo, Tri Duc Lam, Long Giang Bach   +3 more
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Cell wall phenolics of white and green asparagus

Journal of the Science of Food and Agriculture, 2005
AbstractCinnamic acids influence physical and textural attributes of plant foods as they play an important role in lignification and cross‐linking of cell‐wall polymers. Several trans‐cinnamic acids have been detected in asparagus cell wall (CW), and, of these, amounts of ferulic acid (FA) and its dehydrodimers have been found to increase significantly
Rocío Rodríguez, Sara Jaramillo, Rafael Guillén, Ana Jiménez, Juan Fernández‐Bolaños, Antonia Heredia   +5 more
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PRECOOLING and MODIFIED ATMOSPHERE STORAGE of GREEN ASPARAGUS

Journal of Food Processing and Preservation, 1991
In the jrst study, the effects of 3 precooling techniques on the storability of locally grown green asparagus kept for 21 days at I .5"C under normal atmosphere (RA) were assessed and compared. In the second study, the keeping quality of green asparagus stored at 1.5"C for 28 days, under RA with 2 levels of relative humidity (RH), and under 3 diflerent
Y. GARIÉPY, G.S.V. RAGHAVAN, F. CASTAIGNE, J. ARUL, C. WILLEMOT   +4 more
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Freeze avoidance in green and white asparagus spears

Scientia Horticulturae, 1994
Abstract Previous studies have indicated that white asparagus ( Asparagus officinalis L.) spears grown under black plastic mulch tended to incur less freeze damage than green spears grown without cover. The objectives of our study were to determine whether ice-nucleation active (INA) bacteria limit supercooling of asparagus spears and whether the ...
Donald J. Makus, Jeffrey A. Anderson, Tim L. Springer   +2 more
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Effect of Storage on Wall-Bound Phenolics in Green Asparagus

Journal of Agricultural and Food Chemistry, 2002
The cell walls of green asparagus spears have been analyzed for their phenolic and carbohydrate composition as modified by postharvest storage. Esterified phenolic components were released by sequential alkaline hydrolysis and identified and quantified by diode array HPLC.
Rocio C, Rodriguez-Arcos, Andrew C, Smith, Keith W, Waldron   +2 more
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Studies onγ-Glutamyl Transpeptidase in Green Asparagus (Asparagus officinalisL.)

Agricultural and Biological Chemistry, 1967
Presence of γ-glutamyl transpeptidase in soluble cell fraction of green asparagus has been confirmed for the first time. The partially purified enzyme, having an optimal pH ca. 8.0 for the enzymatic reaction, was labile for storage at alkaline pH. Km for the substrate γ-glutamyl aniline was 1.1 × 10−3m.
Junko Fujii, Masao Izawa
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