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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: A puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control.
    Type of Medium: Electronic Resource
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  • 2
    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: A rapid pulsed NMR method of fat analysis in chocolate without prior solvent extraction was developed. Total fat content of 43 chocolate products was determined at 60°C using sucrose-oil mixtures as standards. Solid fat content (SFC) was calculated from the liquid oil content at different temperatures. Total fat content agreed to 0.90% standard error of prediction as compared with the Soxhlet method. SFC as determined by NMR correlated well with the dilatometry (r = 0.98) and the DSC (r = 0.96) results. This technique is suitable for quality control of chocolate and other lowmoisture, high-fat products.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°-90° pulse sequences and T2 by the spin-echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two-phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2-moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
    Type of Medium: Electronic Resource
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  • 6
    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: Dehydrated fermented maize meal samples fortified with soy flour at 0, 10, and 20% replacement concentrations were stored at 25, 35, 45 and 60°C. Selected samples were analyzed for nonenzymatic browning, lipid oxidation, available lysine loss, and change in pasting properties during storage. Production of browning pigments followed zero order kinetics with activation energies of 125-150 KJ/mole. Multi-phase loss of available lysine was observed in soy fortified maize meal but not in unfortified samples. Total carbonyl content of the samples increased during storage. Considerable changes in pasting properties of the samples occurred during the first 2 months of storage at 25 and 35°C. Nineteen weeks of storage at 35°C caused adverse changes in sensory quality of the 10% soy fortified sample, but not in the unfortified sample.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 water binding properties of some common food constituents were determined by water sorption, dehydration, freezing and NMR methods. The sorption isotherms of sodium alginate, pectin, corn starch, casein and cellulose were obtained and the heats of adsorption and monolayer values were calculated. The unfreezable water contents of these five materials were determined and the values corresponded to the equilibrium moisture contents at a water activity of about 0.90. The bound water capacities of 14 food materials were determined using wide-line NMR. These values correlated closely with the tertiary moisture contents determined by a drying rate study and the equilibrium moisture contents at 100% relative humidity. The different NMR properties of free and bound water were discussed in terms of nuclear relaxation times and molecular mobilities.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Transverse relaxation time (T2) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T2, corresponding to a more mobile and a less mobile fraction, respectively. The less mobile fraction has a T2 of about 20 msec and accounts for about 0.62g water per g dry solid. These values seem to be independent of flour strength and mixing time. The more mobile fraction increased with moisture content and showed T, value of about 60 msec for most samples. Mixing and addition of salt to the dough resulted in reduced T2.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Cooked potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air-dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze-dried unfortified control and air-dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.
    Type of Medium: Electronic Resource
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