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  • 1
    Electronic Resource
    Electronic Resource
    Lactose Crystallization from Whey Permeate in an Ethanol-Water Mixture (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: A 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a-lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first-order reaction-rate constant for crystallization ranged from 0.0178 to 0.200 hr−1 depending on conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14609.x
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  • 2
    Electronic Resource
    Electronic Resource
    RESEARCH NOTE: HEMAGGLUTINATING ACTIVITY of LECTINS IN SELECTED VARIETIES of RAW and PROCESSED DRY BEANS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 15 (1991), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of several processing methods on the hemagglutinating activity of ten varieties of dry beans (Phaseolus vulgaris L.) were studied using a serial dilution technique. Lectin activity ranged from 128–512 × 104 units/g whole bean flour, with a mean value of 307 × 104 units/g bean. Small Red and Kidney bean types had the highest agglutinating activities among the varieties studied. No noticeable changes were observed upon dehulling beans, while germinated beans and protein concentrates had lower hemagglutinating activity. Cooking of beans completely destroyed the lectin activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1991.tb00156.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF MONO- AND DIGLYCERIDE ADDITION ON BAKED TORTILLA CHIPS AND THEIR STORAGE PROPERTIES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of mono- and diglycerides on textural properties of baked tortilla chips were studied. The rheological properties and moisture content of tortilla chips were also studied to investigate storage properties. The rheological values increased with the addition of emulsifiers. Fracturability of tortilla chips increased up to 35.0% with addition of mono- and diglycerides and hardness increased up to 42.7%. Rheological properties decreased linearly with increasing concentration. Similar results were observed for the tortilla chips that were held at room temperature for storage. The control chips picked up moisture during storage, with the moisture content of chips increasing from 18.33% to 22.48% after 4 weeks of storage. The moisture content of tortilla chips prepared with mono- and diglycerides did not increase during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00496.x
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  • 4
    Electronic Resource
    Electronic Resource
    Normalized particle residence times as affected by process parameters in a vertical scraped surface heat exchanger (1998)
    Oxford BSL : Blackwell Science Ltd
    International journal of food science & technology 33 (1998), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of process parameters and their two-way interactions on the normalized particle residence times (NPRTs) of 1.0–2.0 cm potato cubes in 0.4–1.2% aqueous solutions of sodium carboxymethylcellulose (CMC), flowing at 453–599 mL s−1 in a vertical scraped surface heat exchanger, rotating at 60–160 rpm were investigated. Minimum and maximum NPRTs and the standard deviations of the mean values were not significantly affected by the conditions studied (P 〈 0.05). Mean NPRTs were significantly influenced by process parameters, including the concentration of the carrier, mutator speed and particle size, as well as two-way interactions between flow rate, mutator speed and particle size (P 〈 0.001). The orientation of the heat exchanger was an important factor influencing the forces acting on the particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.1998.00173.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 20 (1996), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Addition of soy proteins to tomato sauce resulted in an increased consistency and reduced serum separation in the sauce. Percentage increase varied from 1.7 to 26.0% for Bostwick consistency, and 80.0 to 88.0% for serum viscosity of tomato sauce as protein concentration increased from 0.25 to 3.0%. The percentage decrease in serum separation in the sauce varied from 30.0 to 96.0% with increasing concentration of added soy protein. Products containing soy protein up to 1% were rated acceptable by a panel of trained judges on a nine point hedonic scale. Collectively, the results show that addition of soy protein causes significant improvement in quality attributes of tomato sauce including higher nutritional value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1996.tb00853.x
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  • 6
    Electronic Resource
    Electronic Resource
    EXTRACTION of SALT and ALKALI SOLUBLE PROTEINS FROM MECHANICALLY DEBONED TURKEY RESIDUE: EFFECT of SOME VARIABLES USING RESPONSE SURFACE METHODOLOGY (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Response surface methodology was used to study the extraction of proteins from mechanically deboned turkey residue (MDTR). the extraction conditions investigated were the solvent/MDTR (vol/wt) ratio, the duration of extraction, and the temperature and pH of the extraction medium. During the extraction of proteins from MDTR using an aqueous 1% sodium chloride solution, the amount of proteins extracted increased with increase in solvent/MDTR ratio, extraction temperature and pH. However, extractions carried out for longer than about 30 min did not increase the amount of proteins extracted into solution. Maximum extraction was achieved using a solvent/MDTR ratio of 5, and a duration of extraction of about 16 min at 37C and pH 10, leading to the extraction of 9.58 mg proteins per gram MDTR. This represented 5% of the total MDTR proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00241.x
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  • 7
    Electronic Resource
    Electronic Resource
    SEPARATION of EGG YOLK PROTEINS and LIPIDS WITH CARBOXYMETHYL CELLULOSE (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 16 (1992), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process was developed to separate proteins and lipids from egg yolk using carboxymethyl cellulose (CMC) solutions with the intent of maintaining the pro teins near tneir native state. the process produced pure globulins (γ-livetins), concentrated total lipids present in yolk plasma into a semi-solid fraction, and yielded a subnatant containing about 68% proteins with a yield of 111 mg/g egg yolk. the method required no pH adjustment and took less centrijugation time as compared to other methods for egg yolk globulin separation. Total lipids of yolk plasma were recovered from the supernatant fraction by hexane-isopropanol (HIP) extraction. the protein residue obtained after HIP extraction of fresh egg yolk retained all the natural proteins of the yolk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1992.tb00208.x
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  • 8
    Electronic Resource
    Electronic Resource
    KINETICS of METHYLMETHIONINE SULFONIUM IN BUFFER SOLUTIONS FOR ESTIMATING THERMAL TREATMENT of LIQUID FOODS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reaction kinetics of MMS degradation in sodium citrate buffer solutions followed a first order reaction kinetics in the temperature range of 121.1°C-132.2°C and the pH range of 4 to 6. Reaction rate constant ranged from 0.1260 to 1.1003 min−1 and the corresponding D-values varied from 18.28 min to 2.09 min depending on the pH and temperature. Activation energy (117.1 - 135.4 kJ/mole or Z-values (22.8 - 20.0°C) were slightly dependent on pH. the kinetic data was used for estimating potential decimal reduction in B. Stearothermophilus spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00120.x
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  • 9
    Electronic Resource
    Electronic Resource
    PARTICLE CONCENTRATION INFLUENCE ON LIQUID RESIDENCE TIME DISTRIBUTIONS IN A MODEL ASEPTIC PROCESSING SYSTEM (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 18 (1995), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Residence time distributions (RTDs) of water as influenced by particle concentration and mutator speed (SSHE only) were investigated in a holding tube and a horizontal scraped surface heat exchanger (SSHE). Liquid mean residence times (LMRTs) were not significantly influenced by particle concentrations up to 30% in the holding tube. Variance, on the other hand, was significantly higher without particle loading, indicating a broader distribution. About 20% particle loading significantly reduced the LMRTs regardless of the mutator speed. In addition, an increase in the mutator speed significantly increased the variance regardless of the particle concentration, indicating a broader distribution. the variance in SSHE was not significantly influenced by the particle concentration, unlike the holding tube. the LMRTs calculated from volumetric flow rates were lower than those from pulse input experiments for both holding tube and SSHE.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1995.tb00359.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON ENZYME INACTIVATION OF ORANGE JUICE IN PILOT-SCALE EXPERIMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 22 (1999), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The orange juice pasteurization is associated with enzymatic degradation (primarily pectin-methylesterase) of soluble pectin. Time-temperature curves were established to study different pasteurization conditions on enzyme inactivation, for fresh single-strength orange juice from Florida, containing natural PME enzyme. The orange juice was heated in a DeLaval, model P5-VRB plate heat exchanger with heating and cooling sections, and a 0.0101 m3 volume holding tube. The temperature in the heat exchanger was controlled by means of a pneumatic proportional controller. The residence time in the holding tube of the heat exchanger was monitored by adjusting the flow rate of the positive feed pump. The calculated holding times to obtain 90% reduction of enzyme activity ranged from 33.27 s at 80C to 17.85 s at 90C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1999.tb00494.x
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