Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • 1985-1989  (3)
  • 1980-1984  (5)
  • 1965-1969  (2)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Effect of organic on the proteins extracted from peanuts (1968)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 16 (1968), S. 364-365 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60156a025
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Effect of roasting on the stability of peanut proteins (1969)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 17 (1969), S. 25-28 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60161a007
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Regulation of allantoin and allantoic acid degradation in the yam and sweet potato (1987)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 35 (1987), S. 219-223 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00074a013
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Purine degradative pathway of the yam and sweet potato (1986)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 34 (1986), S. 599-602 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00070a005
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF COOKING CONDITIONS AND POST-PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149–204°C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an unheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2–3%. The crude lipid uptake by the batter coating differed significantly for the three frying shortenings (partially hydrogenated soybean, V-S oil; animal fat-vegetable blend, A-V Fat; and vegetable-palm oil blend, V-P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V-S Oil and A-V Fat. Flavor scores on battered fish portions cooked in V-S Oil, V-P Oil, and A-V Fat were not statistically different immediately after cooking and after holding for 10- +20-min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00325.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Chemical properties and interactions of rice hemicellulose with trace minerals in vitro (1981)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 29 (1981), S. 449-454 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00105a004
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Interactions of Several Bile Acids with Hemicelluloses from Several Varieties of Rice (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purified and crude preparations of rice hemicellulose from rice bran, whole rice (brown rice), and milled rice were incubated with four bile acids (cholic, glycocholic, taurocholic, and glycotaurocholic acids) under in vitro conditions of pH, temperature, salinity, time for interaction and so forth to approximate conditions normally found in the intestinal tract. The amounts of bile acids bound gradually increased as the concentration of rice extract increased for all rice varieties, with whole rice extract or rice bran extract. Results suggest an effect of growing areas on the binding properties of rice bran and milled rice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03014.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Effect of Rice Hemicelluloses on Pancreatic Lipase Activity In Vitro (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of rice bran water-soluble hemicellulose on hydrolysis of fat by pancreatic lipase with and without bile salts was examined in vitro. Bile salts are required for emulsification of the oil. Three of the major salts found in human bile (sodium cholate, glycocholate, and taurocholate) were tested for emulsifying properties with and without rice hemicellulose. The lipase activity decreased with increased addition of hemicellulose to the bile salt-enzyme reaction mixture. The results suggest that rice hemicellulose affects lipase activity indirectly by rendering the bile salts less available for emulsification of the oil and subsequent hydrolysis by the lipase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13252.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Effect of Hemicellulose on Viscosity of Rice Flour (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of water-soluble bran and endosperm hemicelluloses on Brabender viscosity curves of intact and hemicellulose-free rice flour were examined over the complete cooking and cooling curves. Amylograph curves of long- and medium-grain rice flour with added bran hemicellulose showed no difference; both had lowered viscosity. Similarly, addition of a ferulic acid-containing polysaccharide isolated from bran hemicellulose to the intact rice flour also lowered viscosity. This complex polysaccharide may, therefore, be responsible for at least part of the viscosity reduction upon addition of the bran hemicellulose. Amylograph curves of long- and medium-grain rices were different when endosperm hemicellulose was added back to the intact flour. When hemicelluloses were completely removed and increasing amounts added back, changes in viscosity correlated with the amounts of added hemicellulose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04913.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Decreased lipolysis in peanuts by a pyridazinone bioregulator (1984)
    Springer
    Journal of plant growth regulation 3 (1984), S. 183-187 
    Details
    ISSN: 1435-8107
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Peanut,Arachis hypogaea, plants were treated in the field with the bioregulator BAS 105 00W, 4-chloro-5-dimethylamino-2-phenylpyridazin-3-one, a substituted pyridazinone, at different times of development. The seeds were harvested, dried, hand-shelled, and analyzed for lipoxygenase activity and conjugated diene hydroperoxide content. Reduced lipoxygenase activity occurred when the bioregulator was applied to the plants at flowering and pegging. The conjugated diene hydroperoxide content decreased the most in peanuts when the bioregulator was applied at pegging. The apparent Km for lipoxygenase of treated peanuts with linoleic acid as substrate was the same as that for untreated peanuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02042002
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...