Apples, frozen

Desired Baked Fresh or Canned Dried or Apple Cider Juice Hard level apple Frozen Dehydro- sauce Juice oncen- cider... 

The eady juice industry was largely a salvage operation. The principal source of raw material was misshapen, poorly colored, or skin blemished fmit unsuitable for the fresh, canned, or frozen fmit market. In the 1990s, raw materials are selected for suitabiUty for juice production, except for apple juice production which still uses much cull fmit (4). 

Pyrimidifen residues in fruits such as apple and orange are stable (>90%) after frozen storage for 2 months. 

Jylling AMB, Lindebjerg J, Nielsen L, et al. Immunohistochemistry on frozen section of sentinel lymph nodes in breast cancer with improved morphology and blocking of endogenous peroxidase. Appl. Immunohistochem. Mol. Morphol. 2008 16 482-484. 

J Gao, G Yu, and AJ Heeger, Polymer light-emitting electrochemical cells with frozen p-i-n junction, Appl. Phys. Lett., 71 1293-1295, 1997. 

Ueno, G., Hirose, R., Ida, K., Kumasaka, T. and Yamamoto, M. (2004). Sample management system for a vast amount of frozen crystals at SPring-8. /. Appl. Crystallogr. 37,867-873. 

Gibson, C. A., Landerkin, G. B. and Morse, P. M. 1966. Effects of additives on the survived of lactic streptococci in frozen storage. Appl Microbiol. 14, 665-669. 

Keogh, B. P. 1970. Survival and activity of frozen starter cultures for cheese manufacture. Appl. Microbiol 19, 928-931. 

Edgerton, M. E., Roberts, S. A., and Montone, K. T. 2000. Immunohistochemical performance of antibodies on previously frozen tissue. Appl. Immunohistochem. Mol. Morphol. 8 244-248. 

The use of citrus fruit, especially oranges, dramatically increased in the U.S. after World War II (1 ) because of the introduction of frozen concentrated orange juice (FCOJ) to the market. Citrus fruits, being subtropical products, did not enjoy the popularity of other fruits, e.g. apples, because the locality of production were usually not near the world population centers and because of perishability of citrus fruits during storage. 

Chang, L.-Q., Tang, X.-L., Pikal, M.J., Milton, N., Thomas, L. The origin of multiple glass transitions in frozen aqueous solutions. In Proc. NATAS Annu. Conf. Thermal Anal. Appl., 27th, pp. 624-628,1999... 

Fig. 12.14 Effect of the method of measurement on the value of D/Do for HDPE. Curve 1, frozen extrudates Curve 2, extrudates annealed at 160°C in hot silicon oil Curve 3, photographs of extrudates emerging from capillary Curve 4, photographs of extrudates in hot silicon oil. [Reprinted by permission from J. L. White and J. F. Roman, Extrudate Swell During the Melt Spinning of Fibers-Influence of Rheological Properties and Take-up Force, J. Appl. Polym. Sci., 20, 1005 (1976).]...

Figure 8-26 Effect of Sample Weight on Maximum Force Registered with the Shear Press and Using the 10-Blade Standard Cell. (1) White bread and sponge cake, (2) raw apples and cooked white beans, (3) canned beets and peas and frozen peas. Source From A.S. Szczesniak, Instrumental Methods of Texture Measurements, in Texture Measurement of Foods, A. Kramer and A.S. Szczesniak, eds., 1973, D. Reidel Publishing Co.

Goff, H.D. (1995). The use of thermal analysis in the development of a better understanding of frozen food s hi ity. Pure Appl. Chem.,61, 1801-1808. 

Quick frozen strawberries Canned mushrooms Canned asparagus Concentrated apple juice ... 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

In general, individual quickly frozen (IQF) fruit is used. However, in special cases (e. g. pine-apple) tinned fruit and aseptic packed fruit can also be used. Hydrocolloids like starches or modified starches are also important components of the formulation. In order to give the end product an appealing appearance food colours such as beet root concentrate, red and yellow juice concentrates or synthetic colourings are added. 

Mehlman MA, Yin L, Nielsen RC. 1974b. Metabolic changes in "frozen-clamped" livers of rats caused by ingestion of polychlorinated biphenyls. Toxicol Appl Pharmacol 27 300-307. 

Salmon, steaks or filets, fresh or frozen, baked Rice cereal with apple, 317 26 0 0 0.192 0.052 0.109 0.356 0.188... 

Applejack is the product resulting from the distillation of fermented apple must. Hence, in general, the same considerations apply to the manufacture of applejack as to that of grape brandy, and the same processes are used. It should be noted in particular that the definition just stated differs from the popular impression of applejack as the unfrozen liquid removed from the core of a barrel of frozen cider. The product of this latter process would not only contain the alcohol of the cider, but also all its other dissolved substances and would be quite unpalatable. As far as any passable applejack is concerned, only that made by distillation need be considered, although it is possible that isolated farmers may in some few cases make their hard liquor in the more primitive fashion. 

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