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
    RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE- DRIED FOOD SYSTEMS (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: The retention of butylated hydroxyanisole (BHA), butylated hydroxy-toluene (BHT) and mono-tertiary butylhydroquinone (TBHQ) was investigated in model freeze-dried systems designed to simulate a high lipid food. Model systems initially containing 400 μg antioxidant/g soybean oil were slowly frozen (-22°C) or rapidly frozen (-196°C) as slabs and freeze-dried for 12.5 or 26.5 hr. respectively. Under these conditions TBHQ was retained to the greatest extent and BHA to a greater degree than BHT. On the average, slowly frozen samples retained 32, 27 and 16% TBHQ, BHA and BHT, respectively, which was about 1.2 times higher than rapidly frozen samples. It was found that the retention of BHA and BHT was greatly influenced by the final moisture content of the freeze-dried system in the range between 1-5% moisture. TBHQ retention, however, was found to be less dependent on the final moisture content of the freeze-dried system over the same moisture range. The effect of extending the normal freeze-drying time (12.5 hr) of slowly frozen samples on antioxidant retention was determined. When the normal drying time was doubled BHA and BHT were completely removed and TBHQ content was reduced by an additional 19%. Antioxidant retention was interpreted on the basis of current mechanisms to explain the retention behavior of volatile organic substances during freeze drying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02518.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
    Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain (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: A small sample back extrusion test cell mounted in an Instron Universal testing machine was used to measure the texture of cooked whole and decorticated sorghum grains. Measurements were done on 8-g (undecorticated grain) and 10-g (decorticated grain) cooked samples of 11 sorghum cultivars. The cultivars differed widely in percent vitreousness. The percent vitreousness data significantly correlated to the back extrusion energy values of cooked whole grain (r= 0.91) and cooked decorticated grain (r=0.94**). Ancillary measurement performed on the weight ratio of cooked to uncooked grain indicated weaker but still significant correlation of the data with the percent vitreousness of the grain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13725.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
    Accumulation of Selected Trace Elements in Hydroponically Grown Soybeans and Distribution of the Elements in Processed Soybean Fractions (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: Soybeans grown hydroponically labeled with 59Fe or two levels of a 51Cr-65Zn mixture were analyzed for the distribution of these radionuclides in mature edible and nonedible parts. The concentration of 59Fe was significantly higher in the hulls than in other plant parts unlike for 51Cr and 65Zn. The seeds produced were then processed into a defatted soybean meal in order to investigate the effects of processing on the content of iron, zinc, and chromium. No detectable change in total Zn content and no significant change in 51Cr content were evident during processing. However, an overall 9% gain of total Fe content was observed as a result of processing probably due to Fe contamination by processing equipment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07667.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
    CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT-WATER PROCESSED CRAMBE MEALS (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: Thioglucosidase was inactivated by hot-water or microwave heating in whole crambe seeds. The seed was dehulled, hexane-extracted to remove the oil, and washed with water to produce low glucosinolate (〈l%) crambe meals containing approximately 60% protein. functional properties of crambe meals, including nitrogen solubility, water absorption, and fat absorption properties were investigated and compared to soy protein products. There was no significant difference between the nitrogen solubility of crambe meals, regardless of the method used to inactivate thioglucosidase. Crambe meals were more soluble than soy protein products at pH 3 to 6. Water absorption and fat absorption properties of crambe meals were comparable to soy protein products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06556.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Purification and immunocytochemical localization of kafirins inSorghum bicolor (L. Moench) endosperm (1992)
    Springer
    Protoplasma 171 (1992), S. 64-74 
    Details
    ISSN: 1615-6102
    Keywords: Sorghum bicolor ; Kafirins ; Protein bodies ; Immunolocalization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary Kafirins are the storage proteins of sorghum and are found in protein bodies in the seed endosperm. They have been classified as α-, β-, and γ-kafirins according to differences in molecular weight, solubility, and structure. The kafirins were purified, amino acid composition was determined, and immunolocalization methods were used to determine the organization of the protein bodies and distribution of kafirins throughout the endosperm. All three groups of kafirins were low in lysine. β-Kafirins and γ-kafirins were relatively high in cysteine, and β-kafirins were relatively high in methionine. Transmission electron microscopy showed that protein bodies in the peripheral endosperm were spheroid with concentric rings and few darkly stained inclusions. In contrast, protein bodies of the central endosperm were irregularly shaped with a higher proportion of darkly stained material. The light staining regions of the protein bodies are composed primarily of α-kafirins with minor portions of β- and γ-kafirins. The dark staining regions, however, are composed primarily of β- and γ-kafirins. Immunoelectron microscopy showed that protein bodies in the peripheral endosperm contain predominantly a-kafirin with minor amounts of β- and γ-kafirin. Central endosperm protein bodies are also predominantly α-kafirin, but have a higher proportion of β-kafirin and γ-kafirin than the peripheral endosperm protein bodies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01379281
    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...