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
  • 1
    Electronic Resource
    Electronic Resource
    Changes in quality of cassava roots during storage (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes that occurred during the storage of fresh cassava roots and their effect upon acceptability of the roots both for human consumption as a fresh vegetable and for animal feed purposes are reported. During storage there was a rapid accumulation of total sugars accompanied by a small decline in starch content. In those roots showing internal discolouration and deterioration the percentage of sucrose declined very dramatically. Although roots softened during storage they required a longer cooking time for human consumption. In most cases roots remained of acceptable eating quality over an eight-week period although none of the stored roots were as good as freshly harvested roots. All stored roots had a sweet flavour and frequently an uneven texture not present in fresh roots. Cassava intake by pigs was lower for stored than for freshly harvested roots: this reduction was more marked for sweet than for bitter varieties which suggests that hydrocyanic acid content is not the only factor limiting consumption, texture and organoleptic changes may also be important. Despite all the changes that occurred during storage the feeding quality of cassava meal in rat feeding trials was not noticeably affected, thus for practical purposes the preparation of cassava meal for diets for domestic animals, notably chicken and pigs, might eliminate the limitations observed in texture and eating quality of stored roots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00721.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    SOUR CASSAVA STARCH PRODUCTION: A PRELIMINARY STUDY (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: Sour cassava starch is produced in Colombian rural areas by traditional small-scale technology, which includes a 20–30 days fermentation stage. A study was carried out with the purpose of analyzing the fermentation mechanisms, in an attempt to shorten the above mentioned step. Samples taken from five plants and produced by acid treatment in the laboratory, were evaluated. Results showed that lactic acid bacteria and yeast are involved. Sweet, sour, and acid-treated starches showed differences in molecular weights and in the surface appearance, under SEM. Although acid-treated and sour starches showed similar amylogram curves, only the latter produces good specific volume and crumb structure in a baked product called “pan de yuca.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07551.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PRODUCTION OF PRE-COOKED CORN FLOURS FOR AREPA MAKING USING AN EXTRUSION COOKER (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 commercially available extrusion cooker was successfully used to produce pre-cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake worked by hand into small patties and. then roasted. Sixteen trials were run and eight flour samples were obtained that formed a consistent dough that was easy to shape into arepas. The arepas were roasted and observed from l-20 hr afterwards and no change was noted in sensory or textural properties. This extrusion cooker can be used for elaborating pre-cooked corn flour for arepa production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08510.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS (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: Texturized cottonseed products with good nutritional and functional properties were obtained by an extrusion cooking process, using cottonseed flours as raw materials. Free gossypol levels in the extruded products were low (0.009–0.025%). Available lysine (3.6 g/100g protein) and biological values (55–57 vs 100 for egg) were measured. Texture profile and ultrastructure were found similar to soybean extrudates. Best results were obtained with water, pH 7.0–8.5, using flours with lower fiber content (5.3%). The texturized product represents an interesting alternative for tropical countries where cottonseed flours abound.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08512.x
    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...