Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
12,506
result(s) for
"canning"
Sort by:
Mrs. Wheelbarrow's practical pantry : recipes and techniques for year-round preserving
A \"collection of essential preserving techniques for turning the fleeting abundance of the farmer's market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more\"--Amazon.com.
Book
William Geoffrey Canning
William Geoffrey Canning (\"Geoff\") joined the Royal Army Medical Corps and took out a short service regular commission.
Journal Article
Optimization of accelerated aqueous ethanol extraction to obtain a polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel as natural antioxidant
An accelerated solvent extraction method was used to recover polyphenol-rich crude extract from rambutan (
Nephelium lappaceum
L.) peel, a waste product from the canning industry. The influence of extraction parameters including temperature, extraction time and ethanol concentration on extraction yield, total phenolic content, total anthocyanin content, and ABTS antioxidant activity was investigated. A Box-Behnken design and response surface methodology were used to optimize the extraction process. Optimal conditions were obtained at temperature, extraction time, and ethanol concentration of 60 °C, 34 min, and 54 vol%, respectively. These optimum conditions gave 333.01 ± 5.84 mg gallic acid/g, 318.28 ± 5.56 mg cyanidin-3-O-glucoside/g, and 3.05 ± 0.04 mmol Trolox/mg for total phenolic content, total anthocyanins content, and ABTS activity, respectively with extraction yield of 28.68 ± 1.48 wt%. Important active compounds found in the extract were geraniin, ellagic acid, shikimic acid and corilagin. Crude extract concentrations of 50–500 mg/kg retarded linoleic acid oxidation but efficacy was lower than synthetic antioxidants at 200 mg/kg. The current findings indicated that accelerated aqueous ethanol extraction was an effective method for the recovery of a crude extract rich in polyphenols from rambutan peel with the potential to be used as a natural antioxidant.
Journal Article
From strawberry to jam
\"How do strawberries become tasty jam? Follow each step in the process--from picking the berries to spreading the jam on toast--in this fascinating book!\"--Back cover.
Book
ESTUDO PROSPECTIVO DE ESPÉCIES DE PEIXES DE ÁGUA DOCE COMO ALTERNATIVA PARA O PROCESSO DE ENLATAMENTO NA INDÚSTRIA DE CONSERVAS DE PESCADO
To ensure the protection of its reproduction and to always guarantee high stocks, the Period of Defense was instituted. [...]the objective of this study was to prospect and outline the fish canning industry about native freshwater fish species as an alternative to the canning process in order to stimulate the transfer of technology for food production Healthy and functional, that still does not have commercial appeal. The techniques of evaluation of acceptability and purchase intention of canned species of matrinxa (Brycon amazonicus) and freshwater sardines (Hemiodus unimaculatus) were used. Matrinxa and freshwater sardines are promising native species as an alternative raw material for the fish canning industry, mainly to occupy different market niches, as well as providing other food options that guarantee food security to the less favored population. Espécies ainda nao exploradas comercialmente para o enlatamento industrial, como a sardinha de água doce (Hemiodus unimaculatus), o lambari (Astyanax), tambaqui (Colossoma macropomum), a matrinxa (Brycon amazonicus) até mesmo alguns híbridos e espécies exóticas, como é o caso da tilápia (Oreochromis niloticus) tém grande potencial para serem utilizadas pela industria enlatadora, por apresentarem características como sabor apreciado pelos consumidores, rápido crescimento e boa conversao alimentar.
Journal Article
Identification of tuna species used by the Portuguese canning industry through a DNA-based approach
Despite the popularity of canned tuna in Portugal, limited research has explored how tuna species vary across brands and seasons. Accurate species identification is crucial to preserve both the economy and ecology of global tuna fisheries, as mislabelling and the use of certain species can have far-reaching implications. Our study analysed the diversity of tuna species used by the Portuguese tuna canning industry, focusing on brand-specific and seasonal variations, using molecular barcoding methods. In this industry, the occurrence of different species was observed only in products using water as a preservation medium. Skipjack tuna was predominant across all preservation media and brands analysed. Nonetheless, other species like
Thunnus obesus
and
T. albacares
, or
Auxis
spp. (not considered true tuna) were also detected. The use of different species was limited to cans produced during the second quarter of the year, which could reflect differences in seasonal availability of different tuna species or in sourcing strategies/market preferences of each company. Finally, more than one species was detected inside the same container in four brands, violating current European legislation. These results provide the first broad assessment of species used in the Portuguese tuna canning industry and showed the inclusion of vulnerable species is limited.
Journal Article