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  • 11
    Electronic Resource
    Electronic Resource
    RHEOLOGICAL PROPERTIES OF SYRUPS CONTAINING GUMS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01463.x
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  • 12
    Electronic Resource
    Electronic Resource
    STABILITY AND ACCEPTANCE OF INTERMEDIATE MOISTURE, DEEP-FRIED CATFISH (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00576.x
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  • 13
    Electronic Resource
    Electronic Resource
    Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p 〈 0.001), Zn, Fe and K (p 〈0.01) and Mn (P〈0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x
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  • 14
    Electronic Resource
    Electronic Resource
    Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). Likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFU/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05355.x
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  • 15
    Electronic Resource
    Electronic Resource
    Sweet Potato as an Ingredient of Yeast-Raised Doughnuts (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam-cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast-raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow-orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07634.x
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  • 16
    Electronic Resource
    Electronic Resource
    Peanut Hull Flour as a Potential Source of Dietary Fiber (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: Peanut hull flour (PHF) was prepared from two types of peanuts and subsequently analyzed and evaluated as a dietary fiber source. The yield of PHF from the sheller-run hulls ranged from 15–33%. The PHF averaged 47.3% crude fiber. The neutral detergent fiber content was 78.1% and consisted of 25.5% lignin, 18.0% hemicellulose, and 34.6% cellulose. Fourteen elements were determined in the ash: P, Ca, Mg, and K were present in the highest concentrations. Holding capacities were 3.1g water/g flour and 1.7g oil/g flour. Cation exchange capacity was 1.0 meq/g flour; emulsifying capacity, 26.6 ml oil/g flour. Gross energy content was 4.57 Kcal/g, but about 0.52 Kcal/g would be available in the monogastric digestive system. Toasting caused a slight darkening of the flour and the flours had a slight peanut flavor. Thus, PHF seems to have potential for use as dietary fiber.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04881.x
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  • 17
    Electronic Resource
    Electronic Resource
    EFFECTS OF PEANUT SHELL FLOUR ON, FIRMNESS, COLOR AND ACCEPTANCE OF PEANUT BUTTER (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: A flour was prepared from peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08549.x
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  • 18
    Electronic Resource
    Electronic Resource
    HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Fresh green soybeans were heated in boiling water for up to 9 min to destroy trypsin inhibitor (TI) activity. The beans were tested for TI activity and fed to rats to ascertain physiological responses. TI activity was destroyed rapidly; after 1 min, 62.4% was destroyed and after 3 min, 90%. As expected, raw (unheated) beans had an adverse effect on weight gain; however, rats receiving beans from all heating durations exhibited less gain than rats fed casein. Protein efficiency ratio (PER) was 1.20 when rats were fed raw beans. However, PER increased with time of heating such that at 9 min PER was 1.90. Pancreatic hypertrophy occurred only in rats fed raw beans. The liver weighed less in rats fed raw beans than in rats fed heated beans or casein. Lipid content of liver from rats fed raw beans was greater than that from rats fed heated beans or casein. The protein content of liver from rats fed raw beans was lower than that from rats fed heated beans or casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04097.x
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  • 19
    Electronic Resource
    Electronic Resource
    QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Two varieties of whole green beans, prepared by steaming, were held on a steam table (〉60°C) with portions removed at 10-min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined for the seven holding periods. Varieties were inherently different in color (P 〈 0.01). Holding time affected dominant wavelength (P 〈 0.01), Munsell color (P 〈 0.01), force (P 〈 0.05) and work (P 〈 0.05). Texture, color and overall acceptability were evaluated by a trained sensory panel. A consumer panel also evaluated overall acceptability. Orthogonal comparisons of sensory and objective evaluations for dominant wavelengths, force and work were linear. Acceptability scores were highest at 30-min heated holding time. Statistical analysis indicated that objective quality control standards could be defined by a range of Munsell colors or dominant wavelengths and/or force and work measurements obtained at optimum holding periods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15234.x
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  • 20
    Electronic Resource
    Electronic Resource
    CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Trypsin inhibitory activity (TIA) of 4 varieties (var) of soybeans was measured. Values (mg/g soybean) represent TIA extracted under conditions employed and are equivalent to a weighed amount of crystallized soybean trypsin inhibitors (TI). As the beans matured, the amount of TIA in the extract increased Dare variety had the sharpest increase, 13.4-27.5 mg/g. Mean mdg of TI for Kanrich was 22.5; Verde, 21.7; Soylima, 17.5; and Dare, 21.8. Dehulled beans held 2.5 min in boiling water had 97–98% of the extractable TIA destroyed. Rinsing beans in water removed up to 10.2% TIA. Removing the testa from unrinsed beans reduced TIA up to 4.3%. Decorticated, rinsed cotyledons remined 50.9% (Soylima) to 80.6% (Verde) of the extractable TIA. Beans which were soaked, germinated 3 days and rinsed twice daily lost up to 13.2% TIA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01127.x
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