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  • 1
    Electronic Resource
    Electronic Resource
    IN VITRO ALTERNATIVE IRRITANCY ASSAYS: COMPARISON OF CYTOTOXIC and MEMBRANE TRANSPORT EFFECTS OF ALCOHOLS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 407 (1983), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1983.tb47849.x
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  • 2
    Electronic Resource
    Electronic Resource
    Functional Properties of Modified Black Gram (Phaseolus mungo L.) Starch (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: Black gram (Phaseolus mungo L.) starch was modified by heat and moisture treatments, acetylation, oxidation, cross-linking, and adding free fatty acids (palmitic, stearic, and linoleic). Heat and low moisture treatment, acetylation, oxidation, and cross-linking lowered the starch gelatinization temperature by 1–6°C, while adding fatty acids and the high moisture-heat treatment raised it by 1–4°C. All modifications caused an increase in least gelation concentration of starch. High moisture-heat treatment increased both water and oil absorption of starch. At 95°C, heat-moisture treated, acetylated, and oxidized starches were more soluble, while fatty acid treated and cross-linked starches were less soluble compared to raw starch. The modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0. Heat-moisture treated and chemically modified starches had lower swelling capacity (at 95°C) than that of isolated starch, whereas addition of fatty acids increased it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04975.x
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  • 3
    Electronic Resource
    Electronic Resource
    Functional Properties of the Great Northern Bean (Phaseolus Vulgaris L.) Proteins. Amino Acid Composition, In Vitro Digestibility, and Application to Cookies (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: The Great Northern bean flour proteins, albumins, and protein isolates were characterized by high acidic ammo acid content while globulins and protein concentrates had high proportion of hydrophobic amino acids. Sulfur containing ammo acids and leucine were first and second limiting ammo acids in these proteins, respectively. The bean proteins were resistant to in vitro enzymatic attack. Heating improved in vitro susceptibility of these bean proteins to enzymatic hydrolysis. Moist heat was more effective than dry heat in improving in vitro digestibility of the bean proteins. Cookie diameter was negatively correlated to alkaline water retention capacity of the blends of wheat flour with bean flour (r =–0.90) and protein concentrates (r =–0.93).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11014.x
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  • 4
    Electronic Resource
    Electronic Resource
    Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Sorption, Buffer, Ultraviolet, Dielectric, and Adhesive Properties (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: Several functional properties of the Great Northern bean (Phuseolus vulguris L.) proteins were investigated. Sorption isotherms of the bean flour, albumins, globulins, protein concentrates, and protein isolates had similar patterns at corresponding temperatures. The bean flour registered higher equilibrium moisture content than albumins, globulins, protein concentrates, and protein isolates at corresponding temperature and equilibrium relative humidity. Buffer capacity of the bean proteins in the pH range 4–8 was modest. Modification (succinylation and oxidation) improved oil absorption capacity of the bean proteins. Water absorption capacity of the bean flour and protein isolates increased on modification. Modification of the bean proteins decreased the yellowness and increased the redness. About 1–2 KV/mm thickness potential difference was necessary for the passage of electrical current through these proteins. Globulins registered the highest stickiness (92N) among the samples investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04517.x
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  • 5
    Electronic Resource
    Electronic Resource
    Fermentation of the Great Northern Bean (Phaseolus vulgaris L.) and Rice Blends (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: Black gram (Phaseolus mungo) cotyledons could be substituted by the Great Northern bean (Phaseolus vulgaris L.) whole seeds in preparation of idli. The products prepared from conventional blend (black gram:rice :: 1:1 w/w) and the Great Northern bean-rice blend (1:2 w/w) were comparable. The latter had somewhat different flavor and a sticky top surface. Physicochemical changes in the Great Northern bean-rice blends (1:l and 1:2 w/w) paralleled each other while those in the fermentation of the beans alone differed from both the blends. No significant hydrolysis was observed in the major proteins in all the batters studied in 45 hr fermentation. Scanning electron microscopic observations indicated that starch granules were resistant to both, the fermentation and steaming.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04178.x
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  • 6
    Electronic Resource
    Electronic Resource
    Solubilization of California Small White Bean (Phaseolus vulgaris L.) Proteins (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: California Small White beans contained 25.90% crude protein on dry weight basis. Albumins accounted for 11.30% of the total crude proteins. Alkali (1N NaOH) extractable proteins had an isoelectric pH of about 4.0. About 88% of the total crude proteins were recovered employing acid/alkali extraction. Polyacrylamide gel electrophoretic analyses indicated that the acid soluble proteins were comprised of at least five components whereas the alkali soluble proteins consisted of at least two components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15392.x
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  • 7
    Electronic Resource
    Electronic Resource
    IDLI, AN INDIAN FERMENTED FOOD: A REVIEW (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 5 (1982), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Idli is a fermented food of India which is prepared by steaming a fermented black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients. It can be produced locally and used as a dietary supplement in developing countries to treat people suffering from protein calorie malnutrition and kwashiorkor. Other legumes such as soybeans and Great Northern beans could be substituted for black gram in preparation of a idli. Further research is needed regarding the increase of methionine content during idli fermentation, by which path way methionine is synthesized, and identification and isolation of microorganisms responsible for methionine production or synthesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1982.tb00736.x
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  • 8
    Electronic Resource
    Electronic Resource
    PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentration and isolation of proteins from different sources is primarily aimed at providing a satisfactory solution for protein malnutrition/undernutrition and effective utilization of the underutilized protein sources. Several sources ranging from algae to soybeans have been studied for the purpose.All the current methods of protein concentrates/isolates production are based on two principles, namely, 1) Physical separation of the protein rich fraction, and 2) Solubilization of the proteins followed by precipitation and/or drying. The thus concentrated/isolated proteins are either directly, or after modifications (enzymatic or chemical) are utilized. Commercial production has been limited to only few sources such as soybeans, groundnuts, cottonseeds, and sunflower seeds due to either technological and/or consumer acceptance problems. Flavor, color, and textural compatibility of the protein concentrates/isolates with the carrier and the want of globally acceptable vehicle are some of the major constraints in production and utilization of the protein concentrates/isolates. The amino acids imbalance of the native proteins and subsequent processing losses of essential amino acids further compound the problem.Utilization of protein concentrates/isolates from human food purposes has used several foods including spaghetti, macaroni, pasta, bread, and cookies. Other modes of utilization include meat extenders, high protein beverages, and ration diets for mass feeding programs. Cereals appear to be the most commonly used vehicle for this nutrient propagation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00731.x
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  • 9
    Electronic Resource
    Electronic Resource
    XPS and UPS study of amorphous and crystallized Ni"8"1Cr"1"5B"4
    Amsterdam : Elsevier
    Applied Surface Science 37 (1989), S. 419-438 
    Details
    ISSN: 0169-4332
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0169-4332(89)90502-3
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  • 10
    Electronic Resource
    Electronic Resource
    Cyclopropanol derivatives as intermediates for organochemical synthesis (1970)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 92 (1970), S. 7428-7436 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00728a029
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