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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Functional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X-25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC-A) or ethyl acetate (CPC-E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 - 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    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 rheological properties of commercial enzyme modified cheese products (Dariteen®, Miles Laboratories, Inc.) are investigated with a micro-rheolog type of viscometer with cone-and-plate geometry. These products exhibit thixotropic shear-thinning behavior, where viscosity changes with the duration and the rate of the applied shear. A viscosity model invoking gradually increasing and decreasing shear rate is investigated. The model involves expression of viscosity as a function of shear rate in the range 1.92-384 sec−1 for the case of Increasing shear rate and 384-1.92 sec−1 for the case of decreasing shear rate. In these investigations, temperature and moisture content range from 24-72°C and 42.3-59.3%, respectively. Hysteresis curves representative of the phenomena are also illustrated.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 2 (1978), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of moisture level, temperature and shear rate on the rheological properties of defatted soy dough during extrusion were studied on a Brabender laboratory extruder. Entrance pressure loss through the extruder capillary die as well as viscosity of the cooked and compressed soy dough were expressed as a function of added moisture, shear rate and temperature through multiple regression analysis. Process conditions involved in this study were (a) temperature from 100 to 160°C; (b) added moisture from 22 to 32% and (c) shear rate from 50 to 10,500 sec−1. Data were collected at steady state. It was found that in the shear rate range of 50 to 1,000 sec−1 and temperature range of 100 to 160°C the viscosity of the cooked and compressed soy dough with 32%, 25% and 22% added moisture ranged from 10,000 to 500 poise and 20,000 to 200 poise and 20,000 to 1,000 poise respectively.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 4 (1980), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of pH (5.0 to 7.0), salt content (0 to 3%), cooking time (15 to 75 min at 100°C), soy isolate and egg white level (both from 1 to 5%) on the gel strength of a model meat loaf analog system are investigated. An Instron Universal tester is used for evaluating the analog's strength of various compositions. The study indicates an insignificant influence of pH and soy isolate content on the analog's strength. Effects of egg white content, salt content, and cooking time are expressed in terms of a second order polynomial, where linear effects and interactions are shown to be significant. Egg white content and cooking time are exponentially related to the hardness, whereas, salt content is linearly proportional to the logarithm of hardness. Response surface analysis reveals that egg white usage can be greatly reduced if salt content and cooking time are manipulated. This study provides a model that can be used to optimize a process for producing meat loaf analogs.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 2 (1978), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A viscosity model of defatted soy dough under various conditions of shear rate, temperature and moisture level in the extrusion process is reported. The model represents the data well within the shear rate range of 50 to 1,000 s−1, the temperature range of 100 °C to 160 °C, and the added moisture range of 22% to 32%. The flow index is determined to be 0.127, and response surfaces of the viscosity are also presented.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Real estate economics 12 (1984), S. 0 
    ISSN: 1540-6229
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: This paper presents the results of a study dealing with a number of issues regarding real estate investment. Utilizing a data set consisting of returns from two of the oldest, continuously operating commingled real estate funds (CREFs), questions relative to investment performance, inflation hedging attributes and diversification benefits are addressed. The methodology used in exploring these issues are variants of the traditional capital asset pricing model (CAPM), extended to consider uncertain inflation (CAPMUI) and an arbitrage pricing model in which real estate performance is judged relative to a more inclusive market index representing larger numbers of substitute investments. Finally, issues relative to portfolio performance are considered by constructing portfolios containing all possible combinations of real estate, stocks and bonds to assess the potential for diversification benefits and portfolio performance.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Phytochemistry 11 (1972), S. 1190-1191 
    ISSN: 0031-9422
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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