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JOHN D. FLOROS ATHULA EKANAYAKE GEORGE P. ABIDE PHILLIP E. NELSON 《Journal of food science》1992,57(5):1144-1148
The effect of calcium concentration (0.05-1.45% CaCl2), temperature of dipping solution (35-65°C), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (?0.43% CaCl2) at ambient temperature (? 35°C) for about 3.5 min would yield a product with Ca++ content below the legal limit (<800 μ-g/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment. 相似文献
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Methyl anthranilate was determined in grape products by diazotizing with 1M HC1 and 1% sodium nitrite and coupling the diazonium salt with N-1-naphthylethylenediamine dihydrochloride in situ. The chromophore which formed had an extinction coefficient of 42,000 mole?1L cm?1 and color formation correlated with concentration in accordance with Beer's Law up to about 100 μg methyl anthranilate. Grape essence samples with 3 to 124 μg mL?1 methyl anthranilate were used to evaluate the method against a gas chromatographic technique. The correlation coefficient was >0.99 between the two methods. Compared with existing methods, this new method has the advantage of not requiring stringent reaction times or conditions. 相似文献
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Unit operations in lima bean processing were evaluated by their effects on the availability of vitamin B-6. Blanching of rehydrated lima beans resulted in the loss of about 20% of the pyridoxine. In the enzymic digests of the heat processed samples, pyridoxal and pyridoxal-5′-phosphate were not found in appreciable quantities. This was interpreted as a loss in availability, because the acid hydrolysates of both the processed and blanched samples showed a difference of only 15% in the pyridoxal content. This showed that although vitamin B-6 was destroyed only to a small extent during thermal processing, its availability was reduced by almost 50%. 相似文献
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This paper proposed an improved Naïve Bayes Classifier for sentimental analysis from a large-scale dataset such as in YouTube. YouTube contains large unstructured and unorganized comments and reactions, which carry important in-formation. Organizing large amounts of data and extracting useful information is a challenging task. The extracted information can be considered as new knowledge and can be used for decision-making. We extract comments from YouTube on videos and categorized them in domain-specific, and then apply the Naïve Bayes classifier with improved techniques. Our method provided a decent 80% accuracy in classifying those comments. This experiment shows that the proposed method provides excellent adaptability for large-scale text classification. 相似文献
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