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
    Effect of Lime Cooking of Grain Amaranth on Selected Chemical Components and on Its Protein Quality (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 1998-2001 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00045a031
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    FURTHER STUDIES ON THE ENRICHMENT OF LIME-TREATED CORN WITH WHOLE SOYBEANS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 series of experiments were performed to study further the effect of supplementing corn with whole soybeans processed in a batch home process and in a continuous industrial operation on chemical composition, presence of antiphysiological substances and protein quality of tortillas. Variables studied with the conventional home cooking process included levels of whole soybeans from 0-20%, cooking times at atmospheric pressure and 96°C from 0-90 min at a constant corn-to-soybean ratio of 85:15 and lime concentration of 0, 1 and 2%. In the industrial process a 90:10 mixture of corn to whole soybeans was used, and processing conditions were those normally employed for corn alone. Although addition of whole soybeans to corn increased total protein and fat content, both the PER and weight data suggest that the optimum amount of soybeans to add to maize falls between 8 and 12%. Levels of soybeans above 12%, did not significantly improve PER any further. Antiphysiological factors were inactivated after 30 min of cooking independent of lime concentration in the home process. These factors were also inactivated in the industrial process as measured chemically and by biological assays. The study demonstrated the feasibility of producing an enriched tortilla flour at the industrial scale, which besides containing a higher protein content and quality, also provides an increased amount of calories to the consumer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09121.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
    HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD-TO-COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris) (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 black beans were heat treated for 2, 5 and 10 mm at 121°C and 10, 20 and 30 mm under steam (98°C). Heat treatments did not affect the physical appearance of the grams but significantly (P 〈 0.05) decreased the development of the hard-to-cook phenomenon in seeds stored at 25°C and 70% RH for 9 months. After 9 months of storage no significant difference (P 〈 0.05) was found between hardness of cooked beans subjected to the shortest heat treatments and control samples kept at 4°C. Nitrogen solubility in 0.01N NaOH increased significantly (P 〈 0.05) in all samples as well as solubility in 5% KCl except in samples subjected to the longer heat treatments. Water absorption of the beans was favored by the heat treatments evaluated A high correlation (r = 0.91) was found between the cooked beans hardness value and the lignified protein content of the cotyledon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00694.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
    PROTEIN QUALITY OF SPRAY-DRIED WHOLE MILK AND OF CASEIN IN YOUNG ADULT HUMANS USING A SHORT-TERM NITROGEN BALANCE INDEX ASSAY (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Studies were performed to measure the protein quality of spray-dried whole milk and of casein using a short-term nitrogen balance index with adult human subjects. Comparative values were obtained using the conventional nitrogen balance assay technique. The quality of the protein was calculated by regression analysis of all nitrogen absorbed to nitrogen retained. The coefficients of regression for milk when the short-term approach was used were 1.06, 0.97, 0.91 and 0.88. The differences were not statistically significant. With the conventional method, the value obtained was 0.88. The value from the conventional method was not statistically different from those obtained by. the short-term variation, which has a tendency to give higher values. The coefficient of regression of nitrogen absorbed to nitrogen retained for casein was 0.65. The results also suggested less variation if the nitrogen balances per protein intake are of two days duration, allowing for more representative fecal collections. The results obtained suggest the short-term nitrogen balance index to be a suitable approach to protein quality evaluation in humans, although we recognize the need to perform additional studies to standardize the technique as much as possible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03465.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
    PROTEIN-STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK-EYED PEA (Vigna sinensis) AND ITS PROTEIN CONCENTRATES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Two processes were developed for the preparation of protein concentrates with a concommitant recuperation of the starch fraction from the Black-eyed pea (Vigna sinensis). The first was a one-stage extraction process using a 4:100 peeled meal:soivent ratio, a pH of 9.0, and 25°C, and the second a two-stage process of 1 hr per stage using a peeled meal:solvent ratio of 12:100, pH of the suspension 6.8, and 25°C. Protein extraction efficiencies of 87 and 86% for the one and two-stage processes, respectively, were not improved by increasing either extraction time or temperature (up to 50°C). The starch recuperation was 84% in the former and 76% in the latter. Both protein concentrates (66–70% protein) obtained by isoelectric point precipitation proved to have a higher methionine and cystine content and a higher PER value than the original peeled meal Preliminary results indicate the suitability of the protein concentrates for use in the formulation of pasta products, sausages and tacos.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00754_41_4.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER (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 present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre-treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high-water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro-industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02543.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Studies were carried out to determine the possible relationship between the color of the seed coat of beans and the nutritive value of its protein. Beans with white, red and black seed coats and a black coated bean and its white mutant were chosen for the study. Hemagglutinin activity was located in the cotyledons of all samples with low activity in the seed coat. No activity was found in the cooked beans or in the cooking broth. Trypsin activity was influenced by a heat labile factor (true trypsin inhibitor) and by a heat resistant factor (tannins). The heat labile factor or true trypsin inhibitor was higher in the cotyledons (16-18 TUI/mg sample) than in the seed coat, while the heat resistant factor was found in highest concentration in the seed coat. Red and black seed coats had a higher concentration (23-31 TUI/mg sample) of the heat resistant factor than the white seed coat of the normal white bean and of the mutant (7-9 TUI/mg sample). Cooked beans and their broth showed trypsin inhibitor activity of the heat resistant type. Cooked cotyledons had 5-9 TUI/mg sample. Tannin concentration was high in colored seed coats (38–43 mg/g) and low in white coated beans (1.3 mg/g) while values ranged from 3.8-5.9 mg/g in the cotyledons. A highly significant correlation (r = 0.88) was found between tannin concentration in the seed coat and trypsin inhibitor activity. No correlation between these two components was found in the cotyledons. Samples of cooked beans supplemented with methionine without the cooking broth had higher protein quality values (2.9-3.3) than samples fed with the broth (1.7-2.1). Protein digestibility was lower for red (70.4%) and black beans (75.0%) fed with the broth than beans fed without the broth (78.7% and 77.9% respectively), but the broth had no effect on the protein digestibility of white coated beans (81.3 and 81.4%). The data suggest that color of the seed coat is related to the protein quality of beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03827.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris) (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb12534.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    All-Vegetable Protein Mixtures for Human Feeding. VIII. Biological Testing of INCAP Vegetable Mixture Nine in Rats (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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 nutritive value of INCAP Vegetable Mixture 9 in young and protein-depleted adult rats was studied. This mixture contains 28% lime-treated corn, 28% sorghum grain, 38% cottonseed flour, 3% kikuyu leaf meal, and 3% torula yeast. When Mixture 9, skim milk, casein, or meat flour was fed combined with different amounts of starch to give a range of dietary protein levels, the nutritive value of the vegetable mixture for rats compared favorably with that of animal proteins at the higher levels of protein intake. Both young growing rats and protein-depleted rats were used. The growth response was generally less to the vegetable mixture at low protein levels than when animal proteins were fed at the same dietary level, presumably because of a lysine deficiency also observed in previous chick trials.When the corn and sorghum combination was replaced in the mixture by processed corn, sorghum, rice, whole wheat, or oats, no significant changes were noted in the nutritive value. Furthermore, roasting, boiling, and lime-treating corn and sorghum did not affect the nutritive value of the mixture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00082.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Nutritive Value of Central American Beans. IV. The Essential Amino Acid Content of Samples of Black Beans, Red Beans, Rice Beans, and Cowpeas of Guatemala (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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 rice bean (Phaseolus calcaratus), cowpea (Vigna sinensis), red bean, and three black bean (Phaseolus vulgaris) samples grown in Guatemala, were found to be fairly similar in chemical composition. Average percentage values were: moisture 14.5, protein 22.3, ether extract 1.3, ash 3.5, crude fiber 6.0, and carbohydrate 52.4. The range in amino acid content, expressed as mg of amino acid per gram of nitrogen, was: arginine 356-528, histidine 159-232, isoleucine 143-339, leucine 189-260, lysine 322-544, total sulfur-containing amino acids 80-94, phenylalanine plus tyrosine 362-471, tryptophan 52-73, threonine 215-348, and valine 191-383. The cowpea sample was higher in lysine; the rice bean and red bean samples were higher in tryptophan. The isoleucine and valine contents were lower, and the leucine higher, in the red beans than in the other samples. When compared with the amino acid pattern of the FAO Reference Protein, methionine plus cystine was the most-limiting amino acid, and leucine and tryptophan respectively the second- and third-most limiting. All the samples contained high amounts of lysine, making beans a good source of this amino acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00400.x
    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...