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  • 1
    Electronic Resource
    Electronic Resource
    Isothermal vapor-liquid equilibrium data by total pressure method. Systems acetaldehyde-ethanol, acetaldehyde-water, and ethanol-water (1970)
    s.l. : American Chemical Society
    Journal of chemical & engineering data 15 (1970), S. 421-424 
    Details
    ISSN: 1520-5134
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/je60046a010
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  • 2
    Electronic Resource
    Electronic Resource
    Fortification of Bread with L-Lysine HCI: Losses Due to Baking Process (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 Brasilian water bread was formulated with wheat flour (100%), salt (2%), yeast (5%), water (60%), fungal amylase (130 SKB/100g wheat flour), ascorbic acid (0.02%), and polysorbate-60 (1%). To the formulation was added Lysine.HCl at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% as related to wheat flour in the formulation. The breads (fortified and control) were baked at 220°C for 20 min. The retention of lysine was estimated by measuring the free Lysine·HCl in bread with FDNB. A regression equation was developed relating the input and retention of lysine, which indicated a loss or destruction of 11.3% of added lysine during baking process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04942.x
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  • 3
    Electronic Resource
    Electronic Resource
    Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach (2003)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 38 (2003), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The objective of this study was to test a complex constrained simplex, direct search, sequential method for the optimization of a ternary mixture of protein ingredients used in a formulation for the preparation of a milk drink regularly consumed in institutional nutritional programmes. Three proteins [hydrolysed gelatine (HG), wheat gluten (WG) and soybean protein isolate (SPI)] were mixed according to a simplex-centroid design, in order to explore the possible synergies between the sensory, nutritional and economic attributes. Mixtures containing different proportions of the three ingredients were submitted to sensory, nutritional and economic evaluations. All responses were modelled using Scheffé's canonical equations. A microinformatics application was developed in order to permit optimization to be computed. The optimum solution obtained by this non-linear programming was HG = 20%, WG = 27% and SPI = 53%, suggesting that the program is efficient and flexible enough for multiresponse optimization. The optimal point behaviour of the entry variables (HG, WG and SPI) can be monitored with graphs of the trace plot type, in which the proportion of two variables is fixed and the third is allowed to vary in relation to the desired response.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2003.00650.x
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  • 4
    Electronic Resource
    Electronic Resource
    Optimization of the production of acetylated distarch adipates using the novel software ‘MULTIPLEX’ (2001)
    Oxford UK : Blackwell Science Ltd
    International journal of food science & technology 36 (2001), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acetylated, cross-linked and pregelatinized cassava starches were produced in a single-screw extruder with different moisture contents (180, 220 and 260 g kg–1), reagent (adipic acetic mixed anhydride) concentrations (4, 11 and 18 g kg–1) and screw speeds (100, 130 and 160 r.p.m.). The acetylation, cross-linking and pregelatinization increased cold viscosity (CV), water absorption index (WAI) and gel hardness, it also reduced gel cohesiveness, paste clarity and retrogradation of the modified-starches compared with control samples (CSs). A novel microcomputer program called MULTIPLEX was developed for the optimization of the process. The optimization process maximized CV, WAI, gel hardness and paste clarity, and minimized gel cohesiveness and retrogradation of the modified-starches. The optimum conditions were moisture of 240 g kg–1, reagent concentration of 4 g kg–1 and screw speed of 100 r.p.m. Experimentally determined values for all responses found in products processed under the optimum conditions were very close to the predicted values and this confirmed the validity of predicted models.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2001.00503.x
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