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  • Analytical Chemistry and Spectroscopy  (2)
  • Roasting  (2)
  • 1
    Electronic Resource
    Electronic Resource
    Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods (1996)
    Springer
    Plant foods for human nutrition 49 (1996), S. 307-316 
    Details
    ISSN: 1573-9104
    Keywords: Legumes ; Pulses ; Phytic acid ; In vitro protein digestibility ; Germination ; Fermentation ; Autoclaving ; Roasting
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and soybean. Germination reduced the phytic acid content of chickpea and pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by about 40%. Fermentation reduced phytic acid contents by 26–39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and roasting were more effective in reducing phytic acid in chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes. Autoclaving and roasting resulted in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091980
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  • 2
    Electronic Resource
    Electronic Resource
    Physicochemical characteristics of flours of faba bean as influenced by processing methods (1994)
    Springer
    Plant foods for human nutrition 45 (1994), S. 371-379 
    Details
    ISSN: 1573-9104
    Keywords: Boiling ; Dehulling ; Inhibitor ; Path analysis ; Roasting ; Tannin ; Trypsin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Wet- and dry-processing with and without heating treatments were used to dehull faba beans for preparation of flours from the cotyledons. Flour qualities were assessed by levels of tannin and trypsin inhibitor and other measures of proximate composition. High roasting temperature and shorter process time that improved the recovered cotyledon yields were verified significant by path analysis methodologies. In turn, the higher cotyledon recoveries correlated with higher protein levels and inversely with the measured tannin levels. Ash reductions were correlated to the wet processing options in hull removal while reductions in the insoluble dietary fiber were notably influenced by level of heating temperatures applied. Trypsin inhibitor levels ranged from 42 to 56% of the original with reductions tied to applications of wet and/or heat processing in each case improved by increased durations and temperatures of treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088087
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Mass spectral fragmentation patterns of isomeric s-Triazolo[4,3-a]pyridines and s-triazolo[1,5-a]pyridinesSee Ref. 1. (1971)
    Chichester : Wiley-Blackwell
    Biological Mass Spectrometry 5 (1971), S. 1-13 
    Details
    ISSN: 0030-493X
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The major decomposition pathway involved in the fragmentation of derivatives of the title ring systems was the loss of RCN from the five-membered ring, except when this ring had a 3-amino,3-hydroxyl or 3-mercapto substituent. In these cases, the exocyclic substituent and at least one nitrogen atom from the five-membered ring were lost.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/oms.1210050102
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Bridgehead nitrogen heterocycles - II: The mass spectra of some pyrazolo[1,5-a]pyridinesSupport of this work by US Public Health Service Research Grant CA 08495-02, National Cancer Institute, is gratefully acknowledged. (1970)
    Chichester : Wiley-Blackwell
    Biological Mass Spectrometry 3 (1970), S. 433-438 
    Details
    ISSN: 0030-493X
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Pyrazolo[1,5-a]pyridine undergoes fragmentation upon electron-impact by loss of HCN or C2H2N·. In the 2,3-dimethyl derivative loss of HCN and CH3CN were both observed from the [M - 1]+ ion and, in the 3-methyl-2-phenyl derivative, loss of PhCN occurred from the corresponding [M - 1]+ ion. Loss of methyl and phenyl radicals was also observed. In 3-acetyl-2-methyl and 3-benzoyl-2-phenyl derivatives, characteristic losses of the CH3CO· and PhCO· groups were noted. The introduction of a 7-methyl substituent into the six-membered ring had little effect on the fragmentation pattern.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/oms.1210030403
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    Paper (German National Licenses)
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