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  • 1
    Electronic Resource
    Electronic Resource
    Effects of water blanching on pea seeds. (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Laboratory scale experiments were conducted to elucidate the main mechanisms responsible for changes in the proportions of ascorbic acid (AA) and dehydroascorbic acid(DHA) in peas during water blanching. Studies utilized hand-harvested peas from specially grown Dark Skinned Perfection (DSP), Swan and Swift cultivars. The influence of pea size/maturity, blanch time and damage to the pea were studied over the temperature range 35–97°C.With increasing DSP pea size/maturity, the proportion of AA oxidized increased, and the proportion of AA leached into the water decreased when blanching between 45 and 65°C. Maximum AA oxidation occurred at 60°C and leaching became the prime mode of loss above 70°C. Leaching of AA from DSP peas increased almost linearly from 40 to 97°C.Damaging peas by bruising and slitting the testa, induced enhanced AA oxidation below 60°C and allowed immediate leaching of vitamin C largely as DHA even at the lowest blanch temperatures. Results suggested that the oxygen content of the tissues was a factor limiting the amount of AA oxidation. Cultivars Swift and Swan contained higher proportions of DHA particularly in the testa tissues, and calculations indicated that greater proportions of vitamin C were leached as DHA. A negligible proportion of AA was oxidized and some 28% of the initial AA was leached into the water when undamaged DSP peas were blanched at 97°C for 1 min. Bruised plus slit peas lost significantly more AA than undamaged peas when blanched at 97°C. Further evidence indicated that the micropyle serves as a major pathway for leaching losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00178.x
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  • 2
    Electronic Resource
    Electronic Resource
    Properties of protein isolates prepared from ground seeds (1975)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 10 (1975), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A dye binding procedure has been developed for the estimation of protein in seed extracts and solutions of seed protein isolates. The method was evaluated using extracts of five seed materials, viz. field beans (Phaseolus vulgaris), rapeseed (Brassica napus), sesame seed (Sesame indicum), cowpeas (Vigna unguiculata) and cottonseed (Gossypium hirsutum L.). A high correlation between the dye binding measurements and analyses obtained by the Kjeldahl procedure has been demonstrated and the suitability of the dye binding method for routine protein estimations in this work has been confirmed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00060.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of water blanching on pea seeds I. Fresh weight changes & solute loss (1979)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 14 (1979), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Laboratory scale experiments were carried out to elucidate the main mechanisms by which weight changes and solute loss occur in immature pea seeds during blanching in water. Studies involved specially grown Dark Skinned Perfection peas, and commercial samples of carrot root. Net weight loss was shown to arise primarily from the contraction of the tissues on loss of cell turgor. With time, this net loss increased due to the continued diffusion of solutes out of the tissue. The presence of the testa surrounding the pea cotyledons significantly reduced the possible solute and overall weight losses from whole peas. Damage inflicted by bruising the pea and slitting the seed coat resulted in increased solute loss at a commercial blanch temperature of 97°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb00893.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid (1969)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. The oxidation of ascorbic acid in citrate buffer at pH 2.9 has been investigated with and without added copper ions as catalyst, and the loss of ascorbic acid followed by polarographic analysis. Certain flavonoids occurring in blackcurrant juice were used as antioxidants and their activity, in the absence of added copper ions, was found to decrease in the order, quercetin and dihydroquercetin (equal), kaempferol and rutin. Cyanidin-3-rhamno-glucoside and delphinidin-3-glucoside accelerated the oxidation. In the presence of added copper ions quercetin showed increasing antioxidant activity up to 12.5 × 10-5M (7.8 : 1, quercetin-copper ratio) after which the activity decreased rapidly. Anthocyanins were shown to possess slight antioxidant activity in the presence of copper ions. the probable mechanism of ascorbic acid oxidation is outlined, and the mode of action of flavonoids as antioxidants discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01521.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Studies on the vitamin C content of developing pea seeds (1979)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 14 (1979), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of maturity on fresh pea weight, dry solids content and vitamin C content has been studied over several years with particular emphasis being placed on the cultivar Dark Skinned Perfection. Regarding the vitamin C content special attention was paid to the partition of the vitamin between the cotyledons and the testa of the developing pea, and also to the contribution made by dehydroascorbic acid to the total vitamin C content. Changes in the fresh pea weight and the level of constituents were found to correlate well with maturity expressed in terms of tenderometer reading. Cultivar has been shown to affect the vitamin C content of the pea and the proportion present as dehydroascorbic acid.It was postulated that the observed changes in vitamin C content could arise from structural changes occurring in the pea seed during development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb00860.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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