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Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots

Journal of food science, 1995-03, Vol.60 (2), p.327-333

1995

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Testing manufacturing strategy formulation processes

International journal of production economics, 1998-09, Vol.56 (1), p.517-523

1998

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Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology

Journal of food science, 1998-05, Vol.63 (3), p.519-522

1998

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Low temperature blanching affects firmness and rehydration of dried cauliflower florets

Journal of food science, 1994-11, Vol.59 (6), p.1181-1183

1994

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Selection and use of postharvest technologies as a component of the food chain

Journal of food science, 2004-03, Vol.69 (2), p.crh43-crh46

Bourne, M.C

2004

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Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes

Journal of food science, 1992-11, Vol.57 (6), p.1353-1356

1992

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Water absorption and swelling in dry bean seeds

Journal of food processing and preservation, 1992-04, Vol.16 (2), p.75-98

1992

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Kinetics of radiation softening of carrot

Radiation physics and chemistry (Oxford, England : 1993), 1996-09, Vol.48 (3), p.380-380

Bourne, M.C.

1996

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Crispness in foods--review

Journal of food science, 1976-01, Vol.41 (5), p.1153-1157

1976

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Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching

Journal of food science, 1992-09, Vol.57 (5), p.1127-1139

1992

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Calibration of rheological techniques used for foods

Journal of food engineering, 1992, Vol.16 (1), p.151-163

Bourne, Malcolm C.

1992

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Food Security: Postharvest Losses

Encyclopedia of Agriculture and Food Systems, 2014, Vol.3, p.338-351

Bourne, M.C.

2014

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Blanch temperature/time effects on rheological properties of applesauce

Journal of food science, 1995-11, Vol.60 (6), p.1289-1291

1995

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effect of level of skin on the quality of chicken frankfurters

Poultry science, 1968-01, Vol.47 (6), p.1989-1996

1968

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Why so many tests to measure texture?

Hydrocolloids, 2000, p.425-430

Bourne, M.C.

2000

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Kinetic of softening of carrot by gamma radiation

Journal of texture studies, 1995-12, Vol.26 (5), p.553-560

Bourne, M.C. (Cornell University, Geneva, NY.)

1995

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Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons

Canadian Institute of Food Science and Technology journal, 1990-02, Vol.23 (1), p.72-75

1990

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Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals

Journal of food science, 1984-11, Vol.49 (6), p.1577-1583

1984

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Measuring hardness distribution of cooked rice by single-grain puncture

Journal of texture studies, 1996-04, Vol.27 (1), p.1-13

1996

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Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2)

1986

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Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2), p.v-v

1986

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Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2), p.v-v

1986

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Standardization of texture measuring instruments

Journal of texture studies, 1972, Vol.3 (3), p.378-384

Bourne, M.C

1972

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Hardness of cooked milled rice by instrumental and sensory methods

Journal of texture studies, 1993-04, Vol.24 (1), p.81-94

1993

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Kinetics of thermal softening of vegetables [Green beans, white beans, beets, carrots]

Journal of texture studies, 1983-03, Vol.14 (1), p.1-9

1983

Volltextzugriff (PDF)

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Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots

Testing manufacturing strategy formulation processes

Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology

Low temperature blanching affects firmness and rehydration of dried cauliflower florets

Selection and use of postharvest technologies as a component of the food chain

Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes

Water absorption and swelling in dry bean seeds

Kinetics of radiation softening of carrot

Crispness in foods--review

Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching

Calibration of rheological techniques used for foods

Food Security: Postharvest Losses

Blanch temperature/time effects on rheological properties of applesauce

effect of level of skin on the quality of chicken frankfurters

Why so many tests to measure texture?

Kinetic of softening of carrot by gamma radiation

Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons

Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals

Measuring hardness distribution of cooked rice by single-grain puncture

Editorial Note

Editorial Note

Editorial Note

Standardization of texture measuring instruments

Hardness of cooked milled rice by instrumental and sensory methods

Kinetics of thermal softening of vegetables [Green beans, white beans, beets, carrots]

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