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  • 1
    Electronic Resource
    Electronic Resource
    IMPROVING the FUNCTIONAL and BREAD MAKING PROPERTIES of SPROUTED INDIAN WHEAT (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of reducing dough pH to 4.2 and addition of 2–4% gluten on rheological and pasting properties of sound and sprouted wheat flours are reported. Baking properties studied using “Medium Time Fermentation” and “Short Time Fermentation” methods revealed that an acceptable bread could be produced from even highly sprouted wheat by lowering the pH and adding 4% vital gluten to the flour, and using the “Short Time Fermentation Method“.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00284.x
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  • 2
    Electronic Resource
    Electronic Resource
    STUDIES ON the IMPROVEMENT of FUNCTIONAL and BAKING PROPERTIES of WHEAT-CHICKPEA FLOUR BLENDS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 15 (1991), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies on the improvement of functional and baking properties of wheat-chickpea flour blends with addition of gluten (1.5, 3.0, 4.5 and 6.0%) and sodium steroyl-lactylate (SSL) 0.5%, were carried out. Chickpea flour at 10 and 20% level improved the dough stability and degree of softening but were adversely affected at 30% level of blending. Loaf volume, specific volume and crumb softness of bread decreased with the increase in chickpea flour in the blends. Addition of gluten at 3% level was found to effectively improve the rheological, loaf volume and crumb characteristics of wheat chickpea flour blends. Puffing ability and softness of chapaties deteriorated with increase in chickpea flour beyond 20% level, were improved by the addition of SSL. Cookie spread factor decreased and softness increased with increase in chickpea flour. Addition of SSL improved the spread factor up to 10% level of chickpea flour supplementation whereas softness of cookies improved progressively with the increase in chickpea flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1991.tb00183.x
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  • 3
    Electronic Resource
    Electronic Resource
    CHANGES IN PHYSICO-CHEMICAL, THERMAL, COOKING AND TEXTURAL PROPERTIES OF RICE DURING AGING (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were undertaken to investigate the effect of aging on the physico-chemical, thermal, cooking and textural properties of milled rice obtained from two rice cultivars (Basmati-370 and Sharbati). The physicochemical properties like amylose content, liquification number decreased while the free fatty acid content increased with aging. Basmati-370 milled rice had higher cooking time and elongation ratio which subsequently increased with aging in both the cultivars. Water uptake and gruel solids loss also decreased significantly with the aging of the milled rice from both the cultivars. Sharbati milled rice showed higher transition temperatures, enthalpy of gelatinization and peak height index than Basmati-370 rice cultivar when determined by Differential Scanning Calorimeter. All these thermal parameters decreased with the aging of milled rice from both the cultivars. Textural properties such as packability, hardness, cohesiveness, extrudability and chewiness of cooked rice were measured using Instron Universal Testing Machine by back extrusion test. Basmati-370 cooked rice had higher packability, hardness, cohesiveness, extrudability and chewiness value as compared to Sharbati cooked rice. The values for all textural parameters in both the cultivars increased during aging, however, the increases were greater in Basmati-370 rice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00525.x
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  • 4
    Electronic Resource
    Electronic Resource
    Rice Chemistry and Quality (2005)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 40 (2005), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.00895.x
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  • 5
    Electronic Resource
    Electronic Resource
    Left Bundle Branch Block in Type 2 Diabetes Mellitus: A Sign of Advanced Cardiovascular Involvement (2004)
    350 Main Street , Malden , MA 02148 , USA , and 9600 Garsington Road , Oxford OX4 2XG , UK . : Blackwell Publishing, Inc.
    Annals of noninvasive electrocardiology 9 (2004), S. 0 
    Details
    ISSN: 1542-474X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Objective: To evaluate left bundle branch block (LBBB) as an indicator of advanced cardiovascular involvement in diabetic (DM) patients by examining left ventricular systolic function and proteinurea. Methods: Data of 26 diabetic patients with left bundle branch block (DM with LBBB) were compared with data of 31 diabetic patients without left bundle branch block (DM without LBBB) and 18 nondiabetic patients with left bundle branch block (non-DM with LBBB). The inclusion criteria were age 〉45 years, and diabetes mellitus type 2 of 〉5 years. Results: Mean ages of patients in DM with LBBB, DM without LBBB, and non-DM with LBBB groups were 67 ± 8, 68 ± 10, and 65 ± 10 years, respectively (P = NS). Females were 65%, 61%, and 61%, respectively (P = NS). Left ventricular ejection fraction in DM with LBBB was significantly lower than in DM without LBBB and non-DM with LBBB (30 ± 10% vs 49 ± 12% and 47 ± 8%, P 〈 0.01). Left ventricular end-diastolic volume was significantly higher in DM with LBBB than in DM without LBBB and non-DM with LBBB (188.6 ± 16.4 mL vs 147.5 ± 22.3 mL and 165.3 ± 15.2 mL, P 〈 0.03). Similarly, left ventricular end-systolic volume was significantly higher in DM with LBBB than in DM without LBBB and non-DM with LBBB (135.4 ± 14.7 mL vs 83.7 ± 9.5 mL and 96.6 ± 18.4 mL, P 〈 0.02). No statistically significant difference was seen in left atrial size. Proteinurea in DM with LBBB (79.4 ± 18.9 mg/dL) was significantly higher than in DM without LBBB (35.6 ± 8.5 mg/dL, P 〈 0.05) and non-DM with LBBB (12 ± 3.5 mg/dL, P 〈 0.05); however, there was no significant difference in Hb A1c levels in DM with LBBB and DM without LBBB (9.01% vs 7.81%, P = NS). Conclusions: Left bundle branch block in diabetic patients indicates advanced cardiovascular involvement manifesting with more severe left ventricular systolic dysfunction and proteinurea compared to both diabetic patients without left bundle branch block and nondiabetic patients with left bundle branch block.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1542-474X.2004.94577.x
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  • 6
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE CHEMICAL CHANGES IN HELIANTHUS ANNUUS AND EUCALYPTUS LANCEOLATUS HONEY DURING STORAGE (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 23 (2000), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison between changes in hydroxymethylfurfural, pH, total acidity and free acids content in Helianthus annuus and Eucalyptus lanceolatus honey heated under different conditions during storage was made. Storage duration showed the most pronounced effect on hydroxymethylfurfural content followed by temperature and heating duration for both types of honey. Total acidity and free acids content was higher in Helianthus annuus honey than in Eucalyptus lanceolatus honey. Total acidity and free acids content increased and pH decreased in both the honey types during heating and storage. However, storage duration showed the most pronounced effect on these parameters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2000.tb00570.x
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  • 7
    Electronic Resource
    Electronic Resource
    THE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 23 (2000), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects on idli characteristics of fermentation time and substituting rice with differing proportions of rice flour extrusion-cooked under different conditions were studied. The specific gravity, pH and viscosity of batter and idli characteristics such as expansion, compression force and sensory attributes were measured and described using regression to fit a response surface analysis. Fermentation time showed the most pronounced effect on specific gravity, pH and aqueous dispersion viscosity of batter and taste scores of idli. Substituting rice flour with extruded rice flour at different levels were observed to have significant effect on expansion and appearance scores of idlis. The textural scores and compression force was significantly affected by extrusion temperature. The formulation containing rice substituted by 30% extruded rice flour extruded at 175C and fermented for 24 h produced idlis with highest expansion and overall acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2000.tb00192.x
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  • 8
    Electronic Resource
    Electronic Resource
    QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of substituting rice with extrusion cooked (75, 100 and 125C) rice flour at 10, 20, 30 and 40% level on the quality of idlis was investigated. Both the levels of substitution and temperature of extrusion had significant effects on the specific gravity, acidity and pH of the idli batter, and textural and sensory quality of the idlis. The idlis prepared from idli mix containing rice substituted by 20–30% of rice flour extruded at 125C were most acceptable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00374.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF BAKING INGREDIENTS AND MIXING DURATION ON DOUGH DEVELOPMENT, GAS RELEASE AND BREAD MAKING PROPERTIES (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 25 (2002), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three trials were carried out to determine the effect of wet gluten, acetic acid, fat, sodium chloride and mixing duration on dough development, gas release and bread characteristics using regression analysis. Maximum dough height was significantly affected by acetic acid, wet gluten, mixing duration and sodium chloride whereas maximum gas formation was significantly affected by acetic acid and sodium chloride levels. The addition of fat had significant effects on bread volume. Sodium chloride affected overall acceptability followed by wet gluten, mixing duration and fat levels. Bread volume and overall acceptability decreased with an increase in mixing duration. Increased levels of sodium chloride increased bread volume and overall acceptability and decreased CO2 production. Addition of fat at a level of more than 3% caused a decrease in acceptability. Bread volume and acceptability progressively increased with the increase in wet gluten levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2002.tb01027.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 22 (1999), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carboxymethyl cellulose (0.25, 0.5, 1.0, 2.0%) on rheological, gas release and bread making properties of flour were examined. Water absorption, dough stability, dough development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an increase in acetic acid concentration. Addition of CMC showed similar effects on dough stability, dough development time and degree of softening. Maximum dough height (Hm), maximum height of CO2 production (H,m), gas formation and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most effective in improving dough characteristics, and overall acceptability scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1999.tb00560.x
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