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  • 1985-1989  (6)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Polycyclic aromatic hydrocarbon (PAH) composition of mesquite (Prosopis fuliflora) smoke and grilled beef (1986)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 34 (1986), S. 249-251 
    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/jf00068a023
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Nature of lipids in African locust beans (Parkia filicoidea Welw.) and changes occurring during processing and storage (1986)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 34 (1986), S. 246-248 
    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/jf00068a022
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PROPERTIES of EXTRUDED DRIED DISTILLER GRAINS (DDG) and FLOUR BLENDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: 0, 20, 50 and 100% of corn, wheat, rye, barley, sorghum and oat-derived DDG's were blended with corn, potato, rice, and wheat flours at a total moisture content of 22% and extruded in a Brabender laboratory single screw extruder at barrel temperatures of either 170 or 210°C. A 3:1 compression ratio screw operating at 100 rpm and a 3.175 mm die were used for all runs. In general, the extruder torque requirement decreased with increasing levels of DDG while product density increased. In contrast, extrudate longitudinal expansion index increased with increasing DDG. Yield and radial expansion either increased or decreased dependent upon DDG type and amount.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00102.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    CHEMICAL and SENSORY PROPERTIES OF WHOLEWHEAT PASTA PRODUCTS SUPPLEMENTED WITH WHEAT-DERIVED DRIED DISTILLERS GRAIN (DDG) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was conducted to evaluate the inclusion of wheat dried distillers grain (DDG) in pasta. Pastas were formulated incorporating 0, 25 and 50% DDG from wheat with wholewheat durum flour. Dried samples were analyzed for moisture, fat, protein, ash and fiber. Moisture content was found to significantly decrease as DDG level increased while fat, protein, fiber and ash values significantly increased with increasing DDG levels. Increasing DDG levels produced a darker product. Cooked weight yields decreased significantly with increasing levels of DDG. A trained sensory panel found the appearance, flavor and texture of cooked products containing 25% wheat DDG statistically comparable to the controls but sensory qualities with 50% DDG were significantly inferior to both the controls and 25% substitutions. This study demonstrated that levels of up to 25% wheat-derived DDG can be successfully incorporated into wholewheat pastas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00091.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    COEXTRUSION OF CARP (CYPRINUS CARPIO) AND RICE FLOUR (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 9 (1985), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rice flour and varying amounts (10–35%) of deboned minced carp were coextruded resulting in a precooked blend that developed no detectable offodors after being stored at room temperature for up to six months. In addition, the extrudates, along with nonextruded rice flour, were made into pakodas, a fried Indian snack food. Sensory triangle test data showed that up to 25% carp could be added before a statistical difference was noted. Hedonic sensory data demonstrated that consumer acceptable products relative to pakodas appearance, aroma, flavor, texture and overall acceptability can be made even at carp addition levels of up to 35%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1985.tb00714.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    AROMA INTENSITIES OF VARIOUS WOOD SMOKE FRACTIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjective aroma intensities were performed on smokes generated from cherry, chestnut, hard maple, white and red oak, apple, hickory and mes-quite woods. The smokes were separated into total, carbonyl, neutral, basic and phenolic fractions. A sensory panel rated the carbonyl fraction of all smokes, except mesquite, as having the strongest smoke intensity. The aroma of the basic fraction was next in intensity. In the case of mesquite, the phenolic fraction was the most intense. Contrary to the common belief that the phenolic fraction is the primary contributor to smoke aroma in wood smoke, this study showed the carbonyl fraction to be the primary contributor for most woods. Because of the potential health danger associated with smoke-associated phenolic compounds, this study demonstrated that it would be possible to reduce or eliminate the phenolic fraction in many smoke sources without losing smoke aroma intensity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00155.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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