STABILITY or- FREEZE—DRIÊD FOODS
209
MILLER W. 0. and MAY K. N..(1965). Tenderness of chicken as affected by rate of freezing, storage time,
temperature and freeze drymg. Food Techn0l., 19, 149.
,
,
K. A., EI?WARDS
M. L. and“ KERKUT G. A. (1962). Free radicàls in lyophüised food materials.
J. SCI. Food Agrzc., 13, 455.
._
_
_
_
NELSON F. E. (1943). Factors
Which inuence the growth of heat treated bacteria. F. Bact., 45, 395.
(1964) . Physcahsch-chemische Vorgaenge beim‘ Gefriertrocknen von EiweissstO‘en. Kältetechnik,
PABLO I., SILVERMAN
G. J
.
and GOLDBLITH S. A. (1966). Growth patterns of rehydrated freeze—dried foods :
I. Shrrmp; H. Chicken. J. Food Sci. (in press).
PENNY I. _F.,
VOYLE.C. A. and LAWRIE R. A. (1963). A comparison of freeze-dried beef muscles of high or
low ultimate pH. J. Sci. Food Agric., 8, 535.
'
PENNY I. F.,
VOYLE C. A. and LAWRIE R. A. (1964). Some properties” of freeze—dried pork muscles of high or
low ultimate pH. J. Sci. Food Agric., 8, 559.
PETERSON A. C. (1962). An ecological study of frozen foods. Proc. Low Temp. Micràbz‘ol. Symp., Camden,
N. I
., p. 157—192, Pub]. by Campbell Soup Company.
POSTGATE .Î. R. and HUNTER ]
.
R. (1963). Metabolic injury in frozen bacteria. J. Appl. Bact., 26, 405—414.
RECORD B. R., TAYLOR R. and MILLER D. S. (1962). The survival of Escherichia coli on drying and rehydra—
tion. J. Gen. Microbiol., 28, 585—598.
REY L. R. and BASTIEN M. C. (1962). Biophysical Aspects of Freeze—Drying : Importance of the Prelimi—
nary Freezing and Sublimation Periods. In : Freeze-Drying of Foods. (Fisher, Ed.) Washington, C. D. :
National Academy of Sciences—National Research Council.
SALWIN H. (1959). Dening minimum moisture contents for dehydrated foods. Food Technol., 13, 594.
SCI—IROEDER C. W. (1962). Dehydrating Vegetables. U. S. Patent No. 3,025,171, March 13, 1962.
SCOTT W. J. (1958). The effect of residual water on the survival of dried bacteria during storage. J. Gen.
Microbiol., 19, 624.
.
SHIMAZU F. and STERLING C. (1961). Dehydration in model systems : cellulose and calcium pectinate. J.
Food Sci., 26, 291.
SILVERMAN G. I. and GOLDerH S. A. (1965). The microbiology of freeze—dried foods. Adv. in Appl. Microbiol., 7, 305, 334.
.
SINSKEY T. I
.,
SILVERMAN G. I. and GOLDBLITH S. A. (1966). The inuence of platen temperatures and
storage conditions ‘on the survival of Salmonella typhimurium in freeze—dried model systems. Food Sci.
(in press).
SINSIŒY T. I
.,
MCINTOSH A. H., PABLO I. S., SILVERMAN G. J. and GOLDBLITH S. A. (1964). Considerations
in the recovery of microorganisms from freeze-dried foods. Health Lab. Sci., ]
, 297—306.
SOSEBEE M. E., MAY K. N. and POWERS J. J. (1964). The effects of enzyme addition on the quality of freezedehydrated chicken meat. Food Technol., 18, 149.
SPIESS W. (1964). Qualitätsveränderungen bei der Geiertrocknung von Gemüse und Obst. Kaeltetechnz‘k,
16, “ 349.
STEEL K. ]
.
and Ross H. E. (1963). Survival of freeze—dried bacterial cultures. J. Appl. Bact., 26, 370—375
.
STERLING C. and SHIMAZU F. (1961). Ceulose crystallinity and the reconstitution of dehydrated canots.
J. Food. Sci., 26, 479.
_
STRAKA R. P. and STORES ]. L. (1959). Metabolic injury to bacteria at low temperatures. J. Bact., 78, 181—185.
SUDEN ]. R., PEARSON A. M. and DUGAN L. R. (1964). Rehydration of freeze—dried pork as related to pH and
protein denaturation. J. Food Sci.,,29, 192.
_
_
_
TAMSMA A. and PALLANASCH M. J. (1964). Factors related to the st0rage stab1hty of foam—dmed Whole milk.
IV. Effect of powder moisture content
and in—pack oxygen at different storage temperatures. J. Dairy Sci.,
47, 970.
—
'
-.
.
-
.
.
TAMSMA A. PALLANASCH M. J., MUCHA T. I. and PAT”I‘ERSON
W. I. (1961). Factors relating to avor stabi—
lity of foam-dried whole milk. I. Effect of oxygen level. J. Dairy “Sci.. 44,
1644.
_
_
TOYOMIZU M.
MATSUMURA‘ Y.
Y. (1963). ‘Lipld ox1dat10n and protem denaturaüon m
freeze—dehydrated sh. Bull. Japanese
__
TOYOMIZU M_, ORITA F. and ÏTOMIYASU..Y. (1963). Discoloration of lyophmed sh. Bull. Japanese Soc.
Scientic Fisheries, 29, 1037.
.
:
…
"
_
.
‘
"
d
kinû
th ds
the
11 lit
TUOMY ]. M. and FELDER ]. (1964). EÎÏCCt
Of pmeessmg temperatures au °°°
== me
°
on
q a
y
of freeze—dried cooked pork. Food Technol., 18,135.
_
_
.
URI N. (1956). Metal ion
environment
in the aerob10 ox1daüon of unsaturated
fatty acids. Nature, 177, 1177.
‘
'
'
'
209
MILLER W. 0. and MAY K. N..(1965). Tenderness of chicken as affected by rate of freezing, storage time,
temperature and freeze drymg. Food Techn0l., 19, 149.
,
,
K. A., EI?WARDS
M. L. and“ KERKUT G. A. (1962). Free radicàls in lyophüised food materials.
J. SCI. Food Agrzc., 13, 455.
._
_
_
_
NELSON F. E. (1943). Factors
Which inuence the growth of heat treated bacteria. F. Bact., 45, 395.
(1964) . Physcahsch-chemische Vorgaenge beim‘ Gefriertrocknen von EiweissstO‘en. Kältetechnik,
PABLO I., SILVERMAN
G. J
.
and GOLDBLITH S. A. (1966). Growth patterns of rehydrated freeze—dried foods :
I. Shrrmp; H. Chicken. J. Food Sci. (in press).
PENNY I. _F.,
VOYLE.C. A. and LAWRIE R. A. (1963). A comparison of freeze-dried beef muscles of high or
low ultimate pH. J. Sci. Food Agric., 8, 535.
'
PENNY I. F.,
VOYLE C. A. and LAWRIE R. A. (1964). Some properties” of freeze—dried pork muscles of high or
low ultimate pH. J. Sci. Food Agric., 8, 559.
PETERSON A. C. (1962). An ecological study of frozen foods. Proc. Low Temp. Micràbz‘ol. Symp., Camden,
N. I
., p. 157—192, Pub]. by Campbell Soup Company.
POSTGATE .Î. R. and HUNTER ]
.
R. (1963). Metabolic injury in frozen bacteria. J. Appl. Bact., 26, 405—414.
RECORD B. R., TAYLOR R. and MILLER D. S. (1962). The survival of Escherichia coli on drying and rehydra—
tion. J. Gen. Microbiol., 28, 585—598.
REY L. R. and BASTIEN M. C. (1962). Biophysical Aspects of Freeze—Drying : Importance of the Prelimi—
nary Freezing and Sublimation Periods. In : Freeze-Drying of Foods. (Fisher, Ed.) Washington, C. D. :
National Academy of Sciences—National Research Council.
SALWIN H. (1959). Dening minimum moisture contents for dehydrated foods. Food Technol., 13, 594.
SCI—IROEDER C. W. (1962). Dehydrating Vegetables. U. S. Patent No. 3,025,171, March 13, 1962.
SCOTT W. J. (1958). The effect of residual water on the survival of dried bacteria during storage. J. Gen.
Microbiol., 19, 624.
.
SHIMAZU F. and STERLING C. (1961). Dehydration in model systems : cellulose and calcium pectinate. J.
Food Sci., 26, 291.
SILVERMAN G. I. and GOLDerH S. A. (1965). The microbiology of freeze—dried foods. Adv. in Appl. Microbiol., 7, 305, 334.
.
SINSKEY T. I
.,
SILVERMAN G. I. and GOLDBLITH S. A. (1966). The inuence of platen temperatures and
storage conditions ‘on the survival of Salmonella typhimurium in freeze—dried model systems. Food Sci.
(in press).
SINSIŒY T. I
.,
MCINTOSH A. H., PABLO I. S., SILVERMAN G. J. and GOLDBLITH S. A. (1964). Considerations
in the recovery of microorganisms from freeze-dried foods. Health Lab. Sci., ]
, 297—306.
SOSEBEE M. E., MAY K. N. and POWERS J. J. (1964). The effects of enzyme addition on the quality of freezedehydrated chicken meat. Food Technol., 18, 149.
SPIESS W. (1964). Qualitätsveränderungen bei der Geiertrocknung von Gemüse und Obst. Kaeltetechnz‘k,
16, “ 349.
STEEL K. ]
.
and Ross H. E. (1963). Survival of freeze—dried bacterial cultures. J. Appl. Bact., 26, 370—375
.
STERLING C. and SHIMAZU F. (1961). Ceulose crystallinity and the reconstitution of dehydrated canots.
J. Food. Sci., 26, 479.
_
STRAKA R. P. and STORES ]. L. (1959). Metabolic injury to bacteria at low temperatures. J. Bact., 78, 181—185.
SUDEN ]. R., PEARSON A. M. and DUGAN L. R. (1964). Rehydration of freeze—dried pork as related to pH and
protein denaturation. J. Food Sci.,,29, 192.
_
_
_
TAMSMA A. and PALLANASCH M. J. (1964). Factors related to the st0rage stab1hty of foam—dmed Whole milk.
IV. Effect of powder moisture content
and in—pack oxygen at different storage temperatures. J. Dairy Sci.,
47, 970.
—
'
-.
.
-
.
.
TAMSMA A. PALLANASCH M. J., MUCHA T. I. and PAT”I‘ERSON
W. I. (1961). Factors relating to avor stabi—
lity of foam-dried whole milk. I. Effect of oxygen level. J. Dairy “Sci.. 44,
1644.
_
_
TOYOMIZU M.
MATSUMURA‘ Y.
Y. (1963). ‘Lipld ox1dat10n and protem denaturaüon m
freeze—dehydrated sh. Bull. Japanese
__
TOYOMIZU M_, ORITA F. and ÏTOMIYASU..Y. (1963). Discoloration of lyophmed sh. Bull. Japanese Soc.
Scientic Fisheries, 29, 1037.
.
:
…
"
_
.
‘
"
d
kinû
th ds
the
11 lit
TUOMY ]. M. and FELDER ]. (1964). EÎÏCCt
Of pmeessmg temperatures au °°°
== me
°
on
q a
y
of freeze—dried cooked pork. Food Technol., 18,135.
_
_
.
URI N. (1956). Metal ion
environment
in the aerob10 ox1daüon of unsaturated
fatty acids. Nature, 177, 1177.
‘
'
'
'