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  • 1
    Electronic Resource
    Electronic Resource
    Hard-to-cook phenomenon in common beans- influence of growing location and hardening procedures (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two accelerated hardening procedures (storage for up to 4 months, and soaking in acetate buffer for up to 5 h) for testing beans were examined and compared, so that new cultivars prone to the hard-to-cook (HTC) defect may be identified. Bean hardness was measured by means of the Mattson bean cooker, and by measuring puncture force. Two imporant common bean (Phaseolis vulgaris) cultivars were grown in two locations differing in soil Ca and Mg content. Those from the high Ca site had longer cooking times, which increased more rapidly on accelerated storage and in the soaking tests. The results of this preliminary study suggest that the acetate soak hardening procedure is worthy of further investigation as the basis of a rapid test for the presence of the hard-to-cook defect in new cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00677.x
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  • 2
    Electronic Resource
    Electronic Resource
    Scanning electronmicroscopy studies of limed corn kernels for tortilla making (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Scanning elecronmicroscopy (SEM) was used to study changes in corn kernel structure during the lime treatment of the tortilla making process. The outside surface of the alkali-treated kernels (nixtamal) showed substantial structural alteration, which facilitate its separation.The aleurone and some pericarp layers are retained in nixtamal. Most of the germ remains attached to the starchy endosperm, and greatly contributes to the nutritional quality of the product.The cell walls of the horny and floury endosperm appeared noticeably affected in the preparation of nixtamal. The functional and nutritional properties acquired by nixtamal might be related to the structural modification as shown by SEM.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00228.x
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  • 3
    Electronic Resource
    Electronic Resource
    Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgaris (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three bean (Phaseolus vulgaris) cultivars were selected to study some of the physical properties of the seeds, hydration capacity, cooking time, phytic acid content, digestibility, colour changes as a function of soaking and cooking, and sensory properties. These cultivars were bayocel, canario 101 and flor de mayo. The water uptake was much lower for the cultivar with larger seeds. Some slight losses of phytic acid were found due to the cooking treatment; cooking improved the protein digestibility. The cultivar flor de mayo exhibited the most desirable sensory attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00427.x
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  • 4
    Electronic Resource
    Electronic Resource
    Influence of storage on the quality of maize meal for tortilla making (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: No studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83%) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00244.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of safflower protein isolates on cookie characteristics (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Safflower protein isolates prepared by micellization (MP) and isoelectric precipitation (IP) were incorporated into sugar cookies. A commercial soybean protein isolate was used as reference. The amount of protein isolate added was that needed to increase the protein content of wheat flour by 20, 40 and 60%. Physical and sensory properties of the products were not significantly (P 〉 0.05) affected by fortification with safflower protein prepared by MP, whereas some deterioration of these properties was observed when IP and soybean isolates were used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01139.x
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  • 6
    Electronic Resource
    Electronic Resource
    Influence of gamma radiation on the rheological and functional properties of bread wheats (1984)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 19 (1984), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium-strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium-strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb00344.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Centrifugation on Hemagglutinin Activity Assessment in Common Beans (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effect of centrifugation in the determination of hemagglutinin (lectin) activity was assessed. Seeds of two bean cultivars (Phaseolus vulgaris) were used for this study. The saline extracts of lectins from soaked and/or cooked samples showed significant decreases in hemagglutinin activity after centrifugation, whereas the activity of the same extracts from raw beans (control) did not change after this separation step. These results suggest that the use of centrifugation affects the hemagglutinin activity assessment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13573.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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 effects of calcium hydroxide and screw speed on expansion, pasting, crystallinity, torque, water absorption, and solubility indices upon extruded blue maize meal products were studied, using a central composite experimental design. All the characteristics measured presented a significant quadratic regression model, indicating relationship between the responses and extrusion conditions. It was found that the expansion, crystallinity, torque, water absorption, and solubility indices decreased and the Rapid Viscosity Analyzer's (RVA) pasting characteristics increased with the increase of calcium hydroxide concentrations. The Pearson correlation indicated that the responses presented strong correlation (r 〉 0.7, p 〈 0.01) between them. Extruded products with physical appearance and expansion similar to the control were found at concentrations lower than 0.1% of calcium hydroxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09590.x
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  • 9
    Electronic Resource
    Electronic Resource
    Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization (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: Proteins were isolated from chickpea flour by micellization and isoelectric precipitation techniques. Protein content ranged from 84.8-87.8%. Denaturation temperature and transition enthalpy, by differential scanning calorimetry, were higher for micelle than for isoelectric proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed a molecular weight distribution between 16.6-66.4 kD for micelle and 14.9-84.2 kD for isoelectric proteins. Most functional properties compared favorably to a commercial soy isolate. In general, most essential amino acids of chickpea isolates were at acceptable levels compared to a reference pattern. High values of in vitro digestibility and calculated PER were obtained for the isolates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05367.x
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  • 10
    Electronic Resource
    Electronic Resource
    Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 tempeh-type fermented product was prepared from fresh and hard-to-cook (HTC) common beans. Fermentation decreased fat and fiber content and increased soluble solids, total and soluble proteins, soluble carbohydrates and pH of both bean samples. About 12% of solids were reduced during 72 hr fermentations. Results suggested that Rhyzopus oligosporus was capable of hydrolyzing the trypsin inhibitor and phytic acid of the substrate. Lectin and tannin contents decreased as a result of treatments applied during substrate preparation. Fresh and HTC beans may be converted by this fermentation technique into products of higher quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07923.x
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