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  • 1
    Electronic Resource
    Electronic Resource
    Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Whole flour air classification protein and starchy fractions of raw amaranth seeds were employed in mixtures with commercial lime-treated corn flour (MINSA) or corn meal, as in the traditional method, to prepare tortillas. Protein efficiency ratio (PER) and net protein rate (NPR), were improved with no changes in the sensory characteristics. Lysine content decreased slightly in the processed samples. Improvement in the tortilla's protein (9.2 to 12%), fat (1.8 to 4.9%), phosphorus (231–370 mg%), and linoleic acid (41–56.8%) content was achieved. Each substituted flour demonstrated a unique sensory pattern, and amaranth flour and fractions showed no significant differences in the substitutions, tested principally for appearance, aroma, texture, flavour and aftertaste.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05889.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air-Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Whole amaranth (Amaranthus cruentus) seed flour, its air-classified fractions and extruded blends of these with wheat and oats were studied with the purpose of evaluating their potential as components in the development in infant formulas. Proximal chemical analyses, mineral content, fatty acid composition of lipid fractions, amino acid analyses and Protein Efficiency Ratio (PER) and Net Protein Retention (NPR) values were obtained for all raw materials, as well as for 50:50 and 60:40 blends of these with oats and wheat. The 50:50 and 60:40 blends of whole amaranth, as well as of the protein-rich air-classified fraction, were found to be highly suitable for utilization in infant formulas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13092.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas (1993)
    Springer
    Plant foods for human nutrition 43 (1993), S. 145-156 
    Details
    ISSN: 1573-9104
    Keywords: Amaranth ; infant formula
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The objective of this study was to calculate, prepare and evaluate the Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) of two infant formulas made with amaranth (Amaranthus cruentus). Both formulas were formulated to match a previously developed and tested soy-oats infant formula. No significant differences were found between the three formulas with respect to corrected Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) values. Only the product made with the 1-R fraction of amaranth was found to have a significantly lower P.E.R. than casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01087918
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Oxygen transfer and scale-up in lysine production by Ustilago maydis mutant (1971)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 13 (1971), S. 419-429 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The oxygen transfer coefficient estimated by both sulfite and dynamic methods and some of the rheological properties of fermentation broths derived from the batch cultivation of a mutant of U. maydis in a sugar cane juice substrate, are used in a scaling-up procedure on the basis of the power consumption per volume unit concept. The fluid was of the Binham plastic type; the Np-NRE correlations showed that the modified Reynolds numbers of the flat-blade turbine impellers were low, near to or in the laminar region; the Na-Pg/P relations were established and then used in the calculation regardless of the geometrical dissimilarities of the vessels. A change of scale from 5 to 50 liters was calculated and operated keeping the power per volume value constant. Reproduction of lysine yields, 2.5-3.2 g/liter, was repeatedly reached in 8 successive runs.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260130309
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    Paper (German National Licenses)
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