The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Dattatreya M Kadam - One of the best experts on this subject based on the ideXlab platform.
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impact of processing treatments and packaging material on some properties of stored dehydrated Cauliflower
International Journal of Food Science and Technology, 2008Co-Authors: Dattatreya M Kadam, David Vijay Kumar Samuel, Pitam Chandra, Harman S SikarwarAbstract:Summary Investigations were carried out to see the impact of blanching time, pretreatment and storage and packaging on the physico-chemical properties of solar dehydrated Cauliflower. The processing treatments selected for the study were blanching time of 3, 5, 7 and 9 min, potassium metabisulphite (KMS) pretreatment having 0.5%, 1.0% and 1.5% concentration level and storage in high-density polyethylene, laminated aluminium foil and polypropylene. The Cauliflowers were further processed and dehydrated in solar dryer before packing it into different packaging materials. Packed dehydrated Cauliflower was stored for 6 months at room temperature. The stored Cauliflower samples were tested periodically for their moisture content, rehydration ratio, rehydration coefficient, ascorbic acid and browning. Ranking of blanching time, chemical concentration level and packaging materials were statistically analysed by using SAS package. The samples with 9 min blanching time, followed by dipping in 1.0% KMS solution, and packed in laminated aluminium foil showed better results in comparison with other treatments.
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Optimisation of pre-treatments of solar dehydrated Cauliflower
Journal of Food Engineering, 2006Co-Authors: Dattatreya M Kadam, D. V. K. Samuel, Rajender ParsadAbstract:Abstract An attempt was made to optimise blanching time, preservative and its pre-treatment concentration levels for solar dehydrated Cauliflower and the data were analysed using the procedure of one-way classified ANOVA using PROC GLM of SAS. It was found that, blanching time was highly significant in relation to rehydration ratio, rehydration coefficient, percent water in rehydrated Cauliflower, ascorbic acid and browning, whereas it was found to be non-significant to sensory attributes of the rehydrated Cauliflower. Preservatives and preservative concentration levels were found to be significantly different ( P
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Influence of different treatments on dehydrated Cauliflower quality
International Journal of Food Science and Technology, 2005Co-Authors: Dattatreya M Kadam, David Vijay Kumar Samuel, Alok Kumar PandeyAbstract:Summary Fresh Cauliflower was cut into florets, blanched, treated and spread in trays to dry by means of a solar drying process. The influences of packaging materials, blanching time, and potassium metabisulphite (KMS) concentration levels on the quality of solar dehydrated Cauliflower up to 6 months of storage were studied. Ascorbic acid (vitamin C) present in fresh Cauliflower was 74.61 mg (100 g)−1. Results revealed that ascorbic acid concentration decreased with an increase in blanching time but its retention was high in Cauliflower dehydrated by solar drying. Dehydrated Cauliflower had 581.37 mg (100 g)−1 of ascorbic acid in samples treated with 0.5, 1.0 and 1.5% of KMS with 3 min blanching at day zero. Washing Cauliflower florets in tap water reduced the microbial load as compared with the unwashed sample. Processed and dehydrated Cauliflower, packed in three types of packaging materials did not show presence of fungi even after storage for 6 months. In almost all samples, permissible levels of bacterial counts were observed after 6 months of storage. All the samples were also found to be free from Escherichia coli. It was found that blanched samples (blanching done for 7 min) treated with 0.5% KMS, dehydrated and then packed in laminated aluminium foil (LF) were the best in regard with nutritional and microbiological quality of dehydrated Cauliflower.
Carlos F. Quiros - One of the best experts on this subject based on the ideXlab platform.
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identification of broccoli and Cauliflower cultivars with rapd markers
Plant Cell Reports, 1991Co-Authors: Jinguo Hu, Carlos F. QuirosAbstract:RAPD (Random Amplified Polymorphic DNA) markers generated by 4 arbitrary 10-mer primers, discriminated 14 broccoli and 12 Cauliflower cultivars (Brassica oleracea L.) by banding profiles. The size of the amplified DNA fragments ranged from 300 to 2600 base pairs. Twenty-eight percent of the markers were fixed in both broccoli and Cauliflower, whereas 12.5% were specific to either crop. The rest were polymorphic in either or both crops. The markers generated by two and three primers were sufficient to distinguish each of the broccoli and Cauliflower cultivars, respectively. The average difference in markers was 14.5 between broccoli and Cauliflower markers, 5.8 between two broccoli cultivars and 7.9 between two Cauliflower cultivars. Larger differences for each crop were found between cultivars from different seed companies than within the same company. RAPD markers provide a quick and reliable alternative to identify broccoli and Cauliflower cultivars.
Adeline Goullieux - One of the best experts on this subject based on the ideXlab platform.
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Processing and stabilisation of Cauliflower by ohmic heating technology
Innovative Food Science & Emerging Technologies, 2001Co-Authors: Sandrine C Eliot-godéreaux, François Zuber, Adeline GoullieuxAbstract:Abstract Cauliflower is a brittle product which does not resist conventional thermal treatments by heat. The feasibility of processing Cauliflower by ohmic heating was investigated. Cauliflower florets were sterilised in a 10 kW APV continuous ohmic heating pilot plant with various configurations of pre-treatments and processing conditions. The stability of final products was examined and textural qualities were evaluated by mechanical measurements. Ohmic heating treatments gave a product of attractive appearance, with interesting firmness properties and a high proportion of particles >1 cm. Stabilities at 25 °C and 37 °C were verified, and in one case, the product was even stable at 55 °C. Low temperature pre-cooking of Cauliflower, high flow rate and sufficient electrical conductivity of florets seem to be optimal conditions. The interest of using this electrical technology to process brittle products such as ready meals containing Cauliflower was highlighted.
Jinguo Hu - One of the best experts on this subject based on the ideXlab platform.
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identification of broccoli and Cauliflower cultivars with rapd markers
Plant Cell Reports, 1991Co-Authors: Jinguo Hu, Carlos F. QuirosAbstract:RAPD (Random Amplified Polymorphic DNA) markers generated by 4 arbitrary 10-mer primers, discriminated 14 broccoli and 12 Cauliflower cultivars (Brassica oleracea L.) by banding profiles. The size of the amplified DNA fragments ranged from 300 to 2600 base pairs. Twenty-eight percent of the markers were fixed in both broccoli and Cauliflower, whereas 12.5% were specific to either crop. The rest were polymorphic in either or both crops. The markers generated by two and three primers were sufficient to distinguish each of the broccoli and Cauliflower cultivars, respectively. The average difference in markers was 14.5 between broccoli and Cauliflower markers, 5.8 between two broccoli cultivars and 7.9 between two Cauliflower cultivars. Larger differences for each crop were found between cultivars from different seed companies than within the same company. RAPD markers provide a quick and reliable alternative to identify broccoli and Cauliflower cultivars.
Josep Armengol - One of the best experts on this subject based on the ideXlab platform.
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Effect of Cauliflower Residue Amendments and Soil Solarization on Verticillium Wilt Control in Artichoke.
Plant Disease, 2008Co-Authors: Mónica Berbegal, José García-jiménez, Josep ArmengolAbstract:ABSTRACT The effect of fresh Cauliflower residue amendment alone and with a low dose of metham sodium (MS) combined with soil solarization was investigated for the control of Verticillium wilt of artichoke in two commercial fields under artichoke–Cauliflower rotation. Treatments were a factorial combination of three main plots (an unamended control, soil amended with Cauliflower residue, and a combination of Cauliflower residue and a low dose of MS) and two subplots (application of a plastic cover or uncovered). Inoculum densities of Verticillium dahliae were measured before and after soil treatments as well as disease incidence, symptom severity, and yield. Although soil solarization reduced inoculum of V. dahliae and the incidence of Verticillium wilt of artichoke, no added benefit was obtained when solarization was used with Cauliflower residue amendments. In addition to toxic volatile compounds, other mechanisms could be involved in disease suppression because the effects of incorporating Cauliflower ...