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  • 1
    Electronic Resource
    Electronic Resource
    Mesoscale variability in the Bransfield Strait region (Antarctica) during Austral summer (1994)
    Springer
    Annales geophysicae 12 (1994), S. 856-867 
    Details
    ISSN: 0992-7689
    Source: Springer Online Journal Archives 1860-2000
    Topics: Geosciences , Physics
    Notes: Abstract The Bransfield Strait is one the best-known areas of Antarctica’s oceanic surroundings. In spite of this, the study of the mesoscale variability of its local circulation has been addressed only recently. This paper focuses on the mesoscale structure of local physical oceanographic conditions in the Bransfield Strait during the Austral summer as derived from the BIOANTAR 93 cruise and auxiliary remote sensing data. Moreover, data recovered from moored current meters allow identification of transient mesoscale phenomena.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s00585-994-0856-z
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  • 2
    Electronic Resource
    Electronic Resource
    Tidal and residual currents in the Bransfield Strait, Antarctica (1994)
    Springer
    Annales geophysicae 12 (1994), S. 887-902 
    Details
    ISSN: 0992-7689
    Source: Springer Online Journal Archives 1860-2000
    Topics: Geosciences , Physics
    Notes: Abstract During the 1992–1993 oceanographic cruise of the Spanish R/V Hespérides, recording equipment was deployed in the Bransfield Strait. Six Aanderaa RCM7 current meters and three Aanderaa WLR7 tide gauges were successfully recovered after an operation period of 2.5 months. Relevant features of the time series obtained are presented and discussed in this paper. The emphasis is placed on the tidal character of the currents and the relative importance of tidal flow in the general hydrodynamics of the strait. For these purposes a dense grid of hydrographic stations, completed during the BIOANTAR 93 cruise, is used. Preliminary geostrophic calculations relative to a 400 m depth, yield current velocities of around 0.20 m s−1 in the study area, whereas the magnitude of tidal currents is seen to be 0.30-0.40 m s−1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s00585-994-0887-5
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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 effects of calcium hydroxide and screw speed on expansion, pasting, crystallinity, torque, water absorption, and solubility indices upon extruded blue maize meal products were studied, using a central composite experimental design. All the characteristics measured presented a significant quadratic regression model, indicating relationship between the responses and extrusion conditions. It was found that the expansion, crystallinity, torque, water absorption, and solubility indices decreased and the Rapid Viscosity Analyzer's (RVA) pasting characteristics increased with the increase of calcium hydroxide concentrations. The Pearson correlation indicated that the responses presented strong correlation (r 〉 0.7, p 〈 0.01) between them. Extruded products with physical appearance and expansion similar to the control were found at concentrations lower than 0.1% of calcium hydroxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09590.x
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  • 4
    Electronic Resource
    Electronic Resource
    Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 tempeh-type fermented product was prepared from fresh and hard-to-cook (HTC) common beans. Fermentation decreased fat and fiber content and increased soluble solids, total and soluble proteins, soluble carbohydrates and pH of both bean samples. About 12% of solids were reduced during 72 hr fermentations. Results suggested that Rhyzopus oligosporus was capable of hydrolyzing the trypsin inhibitor and phytic acid of the substrate. Lectin and tannin contents decreased as a result of treatments applied during substrate preparation. Fresh and HTC beans may be converted by this fermentation technique into products of higher quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07923.x
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  • 5
    Electronic Resource
    Electronic Resource
    Enzymatic Production of High-Protein Amaranth Flour and Carbohydrate Rich Fraction (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 basic conditions of an enzymatic process to produce high-protein amaranth flour (HPAF) and carbohydrate rich fraction (CRF) from raw flour were determined. Commercial preparations of α-amylase and glucoamylase were used. Conditions for both enzymes were: 20% (w/v) slurries of gelatinized whole flour and 0.10% (v/w) enzyme; for amylase, pH 6.5, 70°C and 30 min liquefaction time; for glucoamylase, pH 4.5, 60°C and 60 min. The yield of HPAF was 38–39%. HPAF from both enzymes had 26–28% protein, 10–16% fat and 40–52% starch. Protein digestibility (76%) and reactive lysine (6.6–7.1 g/100g protein) of HPAF were comparable to raw flour. CRF had a 17–21 dextrose equivalent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01621.x
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  • 6
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 tempeh fermented product was prepared from fresh and hard-to-cook (HTC) common beans with the mold Rhizopus oligosporus. Fresh samples fermented for 0, 24 and 48 hr were used to prepare fried tempeh, atoles and cookies at various substitution levels. Atoles were also prepared with fermented hardened beans. A panel evaluated samples for the sensory variables: appearance, odor, color, flavor, texture, and acceptability. For fried tempeh, flavor and acceptability were the sensory variables most affected by fermentation. Atoles, supplemented with fermented fresh and HTC seeds, had significantly lower (P〈0.05) flavor and color than controls, respectively. Interestingly, acceptability of atoles, from both fresh and HTC samples, and of cookies was not significantly different (P〉0.05) from the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06032.x
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  • 7
    Electronic Resource
    Electronic Resource
    Prediction of the Effect of Storage Conditions on Water Content and Water Activity of Common Beans (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Common bean (Phaseolus vulgaris) seeds from two cultivars were grown in four different locations. After harvest, these seeds were stored at 32°C, 75% relative humidity, for 120 days. It is well known that unwanted effects in seeds (e.g., hard-to-cook) may be generated under these conditions. Water content and water activity (aw) were determined throughout this storage period. In general, increases of these parameters followed similar patterns for all samples. Experimental observations in all seeds were well described by a single equation. Prediction of water content and aw by this equation may be useful for quality optimization of stored beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05999.x
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  • 8
    Electronic Resource
    Electronic Resource
    Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization (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: Proteins were isolated from chickpea flour by micellization and isoelectric precipitation techniques. Protein content ranged from 84.8-87.8%. Denaturation temperature and transition enthalpy, by differential scanning calorimetry, were higher for micelle than for isoelectric proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed a molecular weight distribution between 16.6-66.4 kD for micelle and 14.9-84.2 kD for isoelectric proteins. Most functional properties compared favorably to a commercial soy isolate. In general, most essential amino acids of chickpea isolates were at acceptable levels compared to a reference pattern. High values of in vitro digestibility and calculated PER were obtained for the isolates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05367.x
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  • 9
    Electronic Resource
    Electronic Resource
    Germination of Amaranth Seeds: Effects on Nutrient Composition and Color (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Amaranth seeds were germinated at a water activity of about 0.92 for up to 72 hr. Crude protein, true protein and crude fiber were found to increase and fat content to decrease. For 48 hr of germination reactive lysine values did not change. At 72 hr, a slight decrease was observed in lysine and in vitro protein digestibility was similar to the control. During germination Hunter color parameters L were lowered and a and b were enhanced. Germinated seeds showed a pinky color which appeared very attractive for various food uses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04702.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Centrifugation on Hemagglutinin Activity Assessment in Common Beans (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effect of centrifugation in the determination of hemagglutinin (lectin) activity was assessed. Seeds of two bean cultivars (Phaseolus vulgaris) were used for this study. The saline extracts of lectins from soaked and/or cooked samples showed significant decreases in hemagglutinin activity after centrifugation, whereas the activity of the same extracts from raw beans (control) did not change after this separation step. These results suggest that the use of centrifugation affects the hemagglutinin activity assessment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13573.x
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