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Quality oriented marketing of hard winter wheat
1995
Herrman, Timothy J.
Evaluation of durum wheat quality
1995
Trentesaux, E. (BSN Groupe, Marseille (France). CRECERPAL, Centre de Recherche Europeen Cereales, Riz et Pates alimentaires)
Les methodes d'evaluation de la qualite du ble dur ont ete considerees du point de vue organoleptique par le consommateur final de la pate alimentaire qui est issue du ble, c'est-a-dire l'aspect avant cuisson et la tenue apres cuisson. Apres avoir recense les principales methodes utilisees, l'auteur a effectue une etude critique. Il apparait que la couleur d'une pate est essentiellement une composante phenotypique du ble mis en oeuvre, tandis que la qualite culinaire est une composante varietale et de la contenance en proteines.
Show more [+] Less [-]Evaluation of seafood freshness quality
1995
Botta, J.R.
Summary (En) | Gift
Show more [+] Less [-]Evaluation of seafood freshness quality
1995
Botta, J. Richard
Presents a practical overview of the different methods that may be used to evaluate freshness quality of seafood. This overview allows seafood processors, purchasers, and/or regulators to compare their specific needs for measuring freshness quality with the strengths and weaknesses of various scientifically sound methods, enabling them to select a method that has maximum benefits and minimum weaknesses for their specific situation. Topics covered include chemical methods of evaluating freshness quality; physical methods of evaluating freshness quality; sensory evaluation; etc.
Show more [+] Less [-]Evaluation of rice quality by amylography
1995
Yamada, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Nishimura, A. | Nakano, I. | Hisamatsu, M.
Evaluation of the meat quality of game
1995
Stolle, A. | Marx, H. | Kuehnlein, C. (Inst. fuer Hygiene und Technologie der Lebensmittel tierischen Ursprungs, Muenchen (Germany))
Prediction and evaluation of wheat milling quality
1995
Kelfkens, M. (TNO Nutrition and Food Research, Zeist (Netherlands))
Die vorliegende Studie zur Bestimmung der Mahlfaehigkeit von Weizen ist ein Teil eines EG-Forschungsvorhabens mit der Zielsetzung, die industrielle Verwendung von EU-Weizen zu erforschen und zu verbessern. Durch die Untersuchungen soll geklaert werden, ob es bessere Moeglichkeiten der Voraussage der Mahleigenschaften bei Weizen gibt. Es zeigte sich, dass die Beurteilung der Mehlqualitaet aufgrund des Aschegehaltes nur eine beschraenkte Bedeutung besitzt. Der Aschegehalt von Weizenmehlen mit hohen Mehlanfaellen haengt insbesondere vom Aschegehalt des Endosperms ab. Auf der anderen Seite ist der Aschegehalt des Endosperms sehr stark von seinem Kaliumgehalt abhaengig. Es ist daher moeglich, den Mehlaschegehalt vom Kaliumgehalt des Weizenkorns abzuleiten. Die Ergebnisse zeigen ausserdem, dass die analytische Bestimmung oder mikroskopische Erfassung der Ferulasaeure ein zukuenftiges Hilfsmittel fuer eine bessere Qualitaetsbewertung bei Passagenmehlen sein kann. Es wird auf praxisnahe Systeme (Dipix-System) zur Beurteilung der Mehlqualitaet (z.B. als HPLC-Messung) hingewiesen.
Show more [+] Less [-]Evaluation of meat quality of progeny testing pigs
1995
Poldvere, A. (Estonian Agricultural Univ., Tartu (Estonia))
Meat traits and meat quality of 739 carcasses of young pigs, descended from 130 sires of Estonian Landrace breed, were complex evaluated in the Department of Pig Breeding in 1992-1994. Dependence upon sire, parent pair and sex, and fixed lean meat content using lean meat meter FOM and ZP method were established. On the basis of the data the meat quality traits were affected by sire and parent pair. According to the data of Estonian Landrace breed lean meat with low quality appeared 31.2 per cent and 8.5 per cent, respectively, in 1994. Increase in carcasses with defective lean meat was established. On the grounds of this data it is recommended to use the offspring of sires Mardel 991, Amor 3935 and Ula 959 due to their higher meat traits and quality. It is recommendable to use physical and chemical traits of lean meat in pig selection for improving pig meat quality
Show more [+] Less [-]Evaluation and quality of sweet oranges premunized clones
1995
Donadio, L.C. | Muller, G.W. | Sempionato, O.R. | Banzatto, D.A.
Methods for microbiological quality evaluation of tomato fruits
1995
Battilani, P. | Chiusa, G. (Universita Cattolica del Sacro Cuore, Piacenza (Italy). Istituto di Entomologia e Patologia Vegetale) | Trevisan, M. | Ghebbioni, C. (Universita Cattolica del Sacro Cuore, Piacenza (Italy). Istituto di Chimica Agraria ed Ambientale)
Several methods were used for the microbiological quality evaluation of tomato fruits for transformation. In particular, the percentage of discarded berries was quantified when tomato fruits reached the industry, and the percentage of molds with the Howard mold counter on commercial products, using the official methods now suggested in Italy. Besides, two analytical methods just used for agro-food products were used: the count of colony-forming units and the content of ergosterol. The official methods confirmed their limits in evaluating the quality of tomato fruits and commercial products, while the count of colony-forming units and the content of ergosterol were more useful, even if they need longer periods to obtain results and/or more complex equipment | Sono stati utilizzati diversi metodi di valutazione della qualita' microbiologica del pomodoro destinato alla trasformazione industriale. In particolare, e' stata quantificata la percentuale di bacche di scarto al conferimento e, con il metodo Howard, la presenza di muffe nel prodotto lavorato, con riferimento ai due metodi ufficiali attualmente in uso in Italia. Inoltre, sono stati impiegati due metodi analitici gia' impiegati per altri prodotti agroalimentari: le unita' formanti colonia ed il contenuto in ergosterolo. I due metodi ufficiali hanno confermato di avere dei limiti nella valutazione qualitativa del pomodoro, mentre la conta delle unita' formanti colonia e la quantificazione dell'ergosterolo sono risultati piu' idonei, anche se richiedono tempi piu' lunghi e/o attrezzature piu' sofisticate
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