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  • 1
    Digitale Medien
    Digitale Medien
    COMPUTER OPTIMIZATION OF WEANING FOOD FORMULAS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Low cost protein/energy rich weaning foods suitable as supplements to human milk that satisfy the nutritional requirements for 6–12 month infants were designed for the Egyptian market. Three formulas were optimized with Brill Formulation Software using FAO/WHO weaning food recommendations. Selected least cost formulations included: Formula #1: 38.5% wheat flour, 19.4% cowpea flour, 14.8% sesame flour, 15% NFDM, 7.3% cottonseed oil and 5% sucrose; Formula #2: 23.3% wheat flour, 35.1% cowpea flour, 21.6% sesame seeds, 15% NFDM and 5% sucrose; Formula #3: 29.9% wheat flour, 35% cowpea flour, 16.6% sesame flour, 5.25% NFDM, 7.9% cotton seed oil and 5% sucrose. Each formula contained about 20% protein, 400 Kcal/100 g and sufficient amounts of essential amino acids. The extrusion process did not affect the nutrient composition of the weaning food formulas.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00382.x
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  • 2
    Digitale Medien
    Digitale Medien
    WQSTAT II: A WATER QUALITY STATISTICS PACKAGE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 27 (1989), S. 0 
    Details
    ISSN: 1745-6584
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Energietechnik , Geologie und Paläontologie
    Notizen: Abstract. Statistical analysis of monitoring data is becoming a necessary part of many ground- and surface-water quality management activities. To meet this need a statistical software package for microcomputers called WQStat II has been designed and produced specifically for water quality applications. The software provides tools for data management, summarizing data characteristics, analyzing trends, comparing medians of two or more groups of data, and evaluating excursions or standards violations. To minimize problems associated with nonnormal data and nondetects, WQStat relies primarily on graphical and nonparametric approaches.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-6584.1989.tb01050.x
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  • 3
    Digitale Medien
    Digitale Medien
    Free Amino Acids of Raw and Cooked Ground Beef and Pork (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ground beef and ground pork were cooked for 15 min on an electric griddle heated to a surface temperature of 121°C. Cooking reduced the total free amino acid (FAA) content from 25.23 to 17.60 mg/25g fresh weight in pork and from 32.77 to 30.09 mg/25g fresh weight in beef. Sixteen FAA were detected in both beef and pork; most individual FAA decreased during heating. Residues remaining after extraction of FAA from raw pork, when rehydrated (70% moisture) and heated (121°C, 15 min), contained only trace amounts of FAA. Free amino acids apparently were not produced under the cooking conditions employed in this study.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14859.x
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  • 4
    Digitale Medien
    Digitale Medien
    Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15480.x
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  • 5
    Digitale Medien
    Digitale Medien
    Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Soaking cowpeas (25°C, 24 hr) decreased folacin content but did not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Losses of folacin, niacin, and riboflavin were recovered during fermentation. Soaking reduced trypsin inhibitor activity (TIA) by ∼20%, whereas boiling of soaked seeds decreased TIA by ∼85%. A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10928.x
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  • 6
    Digitale Medien
    Digitale Medien
    Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS805:ges" location="ges.gif"/〉 90°C., was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08959.x
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  • 7
    Digitale Medien
    Digitale Medien
    Changes in Oligosaccharide Content, Enzyme Activities and Dry Matter during Controlled Germination of Cowpeas (Vigna Unguiculata) (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Cowpeas were germinated at 25, 30, and 35°C for 12, 24, 48, and 72 hr. Stachyose disappeared after 48 hr germination at 30°C while 85 and 95% reductions occurred at 35°C for 48 and 72 hr. respectively. Total oligosaccharide reduction was significantly greater at 30°C than at 25°C. Protease and amylase activities and rootlet development were minimal after 24 hr germination but increased thereafter. Anerobic incubation was ineffective in furthering reduction of olicosaccharides in seeds germinated at 25 or at 30°C for 12 or 24 hr. Total protein and carbohydrate contents were relatively unaffected.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07842.x
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  • 8
    Digitale Medien
    Digitale Medien
    Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea Meal (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Whole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot-scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130-164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9- 1.3). The 20%-150° extrudate was dense (0.45 g/cm3) and twisted. The 20%-175° product was highly expanded (0.23 g/cm3). Other products were intermediate in density. Tristimulus color values were determined.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13241.x
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  • 9
    Digitale Medien
    Digitale Medien
    Effect of Temperature and Moisture Content on the Kinetics of Trypsin Inhibitor Activity, Protein in vitro Digestibility and Nitrogen Solubility of Cowpea Flour (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Samples of finely ground cowpea flour containing 7.5%, 19.4% and 25.5% moisture were heated in sealed tubes at 100° 125° and 150°C for periods of 0.5 to 120 min. First order rate constants for losses of trypsin inhibitor activity and nitrogen solubility ranged from 1 × 10−2 to 18 min−1 and from 4 × 10−2 to 8 min−1 respectively. In vitro protein digestibility (IVD) increased, then decreased with heating as described by sequential first order kinetics. Rate constants for increase of IVD varied from 0.13 to 12 min−1, while for decrease in IVD the range was 5 × 10−5 to 3 × 10−2 min−1. Activation energies and relationships between In k and water activity were computed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05103.x
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  • 10
    Digitale Medien
    Digitale Medien
    Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Studies were made to determine and compare physical and chemical changes occurring during 90 days of fermentation of miso-like products containing peanuts and soybeans as well as a combination of these oilseeds. Two koji molds (Aspergillus oryzae and Rhizopus oligosporus) and two levels of NaCl (6 and 12%) were evaluated. The L color values decreased more rapidly in misos containing A. oryzae koji compared to misos containing R. oligosporus koji and changes occurred earlier in low-salt formulae than in high-salt formulae. The type of mold koji had no apparent effect on changes in viscosity. The free fatty acid content of misos increased dramatically during the first 4 days of fermentation. Misos containing A. oryzae koji had higher soluble nitrogen and free amino acid content in the final product than did those containing R. oligosporus kojis. Peanut miso products had higher soluble nitrogen contents than did respective soybean products; however, the type of oilseed had little effect on accumulation of free amino acids.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10116.x
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