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  • 1
    Electronic Resource
    Electronic Resource
    Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fiber-supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose-supplemented dough and bread resembled the straight-grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber-supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09180.x
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  • 2
    Electronic Resource
    Electronic Resource
    Composition and Physiological Properties of Several Sources of Dietary Fiber (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Dietary fiber sources containing 31 – 99% of neutral detergent fiber were evaluated for functional properties and physiological effects on rats. The high water hydration capacity of mucilage-containing psyllium seeds and flax hulls were associated with low digestibility, high volume and weight of feces, and low serum triglycerides. Mustard hulls and sunflower heads, which contained less mucilage or pectin, were intermediate in water hydration capacity and as bulking agents in the gastrointestinal tract. Fiber sources rich in hemicellulose and lignin (wheat bran, sunflower hulls) had high fat absorption properties, digestibility and serum triglycerides. Pea hulls and cellulose showed less strong functional properties as sources of dietary fiber.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04964.x
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  • 3
    Electronic Resource
    Electronic Resource
    FORMULATION AND CHARACTERISTICS OF LOW-ESTER GELS FROM SUNFLOWER PECTIN (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Sunflower pectins extracted from a 1:1 mixture of heads and stalks contained 98.5% galacturonic acid of molecular weight 122,200 with ester and acetyl contents of 29.4 and 1.4%, respectively. Gel firmness and strength were evaluated over the ranges of pH 3.0–4.7,15–30 mg Ca++/g pectin, 0.75–1.25% pectin and 10–50% sucrose in the gel formulation. Conditions of pH 4.3, 22.5 mg Ca++/g pectin, 1% pectin and 30% sucrose were optimal for gel firmness and strength. The sunflower pectin gel was particularly sensitive to pH and calcium concentration which had marked influences on pectin solubility, pregelation, brittleness and granularity. A high proportion of free carboxyl groups (69.1%), and possibly nonrandom distribution of demethoxylated groups on the pectin molecules, appeared responsible for the high sensitivity of sunflower pectins to ionic conditions in the gel formulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02408.x
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  • 4
    Electronic Resource
    Electronic Resource
    CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02896.x
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  • 5
    Electronic Resource
    Electronic Resource
    NITROGEN EXTRACTABILITY AND MOISTURE ADSORPTION CHARACTERISTICS OF SUNFLOWER SEED PRODUCTS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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: Diffusion-extracted (DE) sunflower meal and protein isolate were compared with untreated samples for their nitrogen extractability and moisture adsorption. Nitrogen extractability values of 90% were found at pH 7 or above in the untreated meal, whereas a maximum solubility of only 70% was achieved at pH 9.0 in the DE meal prepared at 60°C. DE meal prepared at 80°C had low solubility over a pH range of 1–11 which indicated substantial denaturation of the sunflower proteins. The untreated isolate showed a sharp minimum solubility point in contrast to the law solubility of the DE isolate over a pH range of 3–7. Moisture adsorption values for the samples held at 5, 20 and 30°C indicated little difference in moisture contents at relative humidities of 11–55%. At higher levels, however, the untreated meal adsorbed more moisture than the DE meal. A reverse trend was noticed for the isolates as the moisture content of the DE isolate was higher than the untreated sample. The rate of moisture uptake by sunflower kernels was slower than that observed with rapeseed or soybean meats and lower total moisture contents were observed after a 4 hr soaking period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb02747.x
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  • 6
    Electronic Resource
    Electronic Resource
    VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01019.x
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  • 7
    Electronic Resource
    Electronic Resource
    Antinutritive Factors in Eleven Legumes and Their Air-classified Protein and Starch Fractions (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Pin milting and air classification of starchy legumes enriched the protein content of the light fraction to 49–75%, within the range of defatted soybean flours and protein concentrates. The levels of trypsin inhibitors, hemagglutinating activity, saponin, phytic acid and fiber were high in navy bean flour and the levels in the protein fractions of navy and northern beans greatly exceeded those of soybean flour. Potential nutritional problems in the air-classified protein fractions of other legume species include trypsin inhibitor in lima bean and chickpea and saponin in lima bean, cowpea and lentil. Fababean and mung bean flours and protein fractions were comparatively lower in each antinutritive factor but fababean products contained vicine and convicine.〈section xml:id="abs1-2"〉〈title type="main"〉SUMMARYTHE EFFECTIVENESS of the pin milling and air classification of starchy legumes in the separation of protein and starch fractions has been amply demonstrated (Sosulski and Youngs, 1979). A previous study showed that the protein fractions also contained higher levels of oligosaccharides than the original flours while the starch fractions were depleted in sugars. In the present investigation, the concentrations of trypsin inhibitor, hemagglutinating activity and phytic acid in the protein fractions were up to 300% higher than the original flour while saponins and dietary fiber also tended to segregate with the protein. The starch fractions from most of the nine legume species and biotypes were substantially detoxified by the dry milling process. The protein fractions of navy and northern beans contained particularly high levels of essentially all of the antinutritive fractions and may require extensive processing if food uses of the products are anticipated. On the other hand, mung bean and fababean products were much lower than soybean flour in most antinutritive factors although the fababean protein fraction was enriched in vicine and convicine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07673.x
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  • 8
    Electronic Resource
    Electronic Resource
    GELATION AND THICKENING PHENOMENA OF VEGETABLE PROTEIN PRODUCTS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00562.x
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  • 9
    Electronic Resource
    Electronic Resource
    DIFFUSION EXTRACTION OF CHLOROGENIC ACID FROM SUNFLOWER KERNELS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb05829.x
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  • 10
    Electronic Resource
    Electronic Resource
    CHEMICAL AND GELATION CHARACTERISTICS OF AMMONIA-DEMETHYLATED SUNFLOWER PECTINS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Sunflower head and stalk pectins were demethylated by ammonia-ethanol treatments over a range of concentrations, duration and temperature conditions. The de-esterification treatments decreased the methoxyl and acetyl contents of the pectins and their molecular weights. The associated increases in proportions of acid amide and free carboxyl groups on the polygalacturonic acid molecules were greater in the modified pectins extracted from a head:stalk mixture (1:1 ratio) than in the modified head pectin samples. For all modified pectins there was a general increase in firmness and strength of the prepared gels as the percent esterification decreased from 32 to 14% in these samples. The modified head pectins were superior to those from the head-stalk mixture in pectin solubility, absence of pregelation, and gel smoothness, elasticity, uniformity and stability. The improved gel characteristics of the demethylated pectins were attributed to the increase in acid amide groups and greater randomization of free carboxyl groups in the pectin molecules. The optimum pH of 4.3 for gel formation in the unmodified and most demethylated samples was higher than that of a commercial low-ester pectin, suggesting a particular application in high pH dessert gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02514.x
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