A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved product     

Alfred A. Bushway  Ruth H. True  Therese M. Work  Rodney J. Bushway 《American Journal of Potato Research》1984,61(1):31-40

Frozen par-fries were processed in January and February using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. Prior to par-frying the raw potato slices were treated chemically or physically in order to increase the amount of bound water, or to remove water. At each processing date total solids of the raw and treated tissue were determined. Par-fries were analyzed for fat content. Treated samples were microwave heated and evaluated for sensory qualities as compared to frozen par-fries heated in a conventional oven. In no cases were the microwaved fries superior to the oven-heated fries in color, flavor, or texture. Drying the blanched fries in an oven for 10 min. prior to par-frying produced a microwaved product that was quite similar to the oven-heated fries, particularly in the case of the BelRus potatoes. In all cases BelRus potatoes absorbed less fat on par-frying than did Russet Burbank potatoes.  相似文献   

The Potato Association of America Treasurer’s report (1993–1994)     

Therese M. Work 《American Journal of Potato Research》1994,71(11):775-776

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Sensory quality of Ontario potatoes compared with principal varieties grown in Maine     

Ruth H. True  Therese M. Work 《American Journal of Potato Research》1981,58(7):375-379

Baked potatoes of five varieties grown at the same location in Maine were evaluated for quality shortly after harvest and after six months’ storage by sensory panels of 16 and 18 members. The Ontario variety was rated significantly poorer (P = 0.05) in flavor than Russet Burbank, Katahdin, and Superior, but did not differ from Kennebec when tested in November. Following storage, however, these differences were not significant. At the 1% level of detection, Ontario tubers were judged significantly less mealy than those of the Russet Burbank, Katahdin, Superior, and Kennebec varieties (Nov. Kennebec excepted) and were grayer (Mar. Superior excepted). Due to the low mealiness ratings and grayness of flesh, tubers of the Ontario variety were considered less desirable for table stock than potatoes of other principal varieties grown in Maine.  相似文献   

Landscape effects mediate breeding bird abundance in midwestern forests   总被引：1，自引：0，他引：1  

Howell  Christine A.  Latta  Steven C.  Donovan  Therese M.  Porneluzi  Paul A.  Parks  Geoffrey R.  Faaborg  John 《Landscape Ecology》2000,15(6):547-562

We examine the influence of both local habitat and landscape variables on avian species abundance at forested study sites situated within fragmented and contiguous landscapes. The study was conducted over a six year period (1991–1996) at 10 study sites equally divided between the heavily forested Missouri Ozarks and forest fragments in central Missouri. We found greater species richness and diversity in the fragments, but there was a higher percentage of Neotropical migrants in the Ozarks. We found significant differences in the mean number of birds detected between the central Missouri fragments and the unfragmented Ozarks for 15 (63%) of 24 focal species. We used stepwise regression to determine which of 12 local vegetation variables and 4 landscape variables (forest cover, core area, edge density, and mean patch size) accounted for the greatest amount of variation in abundance for 24 bird species. Seven species (29%) were most sensitive to local vegetation variables, while 16 species (67%) responded most strongly to one of four landscape variables. Landscape variables are significant predictors of abundance for many bird species; resource managers should consider multiple measures of landscape sensitivity when making bird population management decisions.Order of first two authors decided by coin toss  相似文献