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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 524-528 
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    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 method for producing a dehydrated, salted fish-soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish-soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Study of the incidence of putrefactive anaerobic spores in fresh and cured pork trimmings and in canned pork luncheon meat from several commercial meat packing plants in Iowa indicated that the level of contamination was very low. The mode of putrefactive anaerobic spores in fresh pork trimmings was less than 0.18 per gram and less than 1 per gram in cured pork trimmings and canned pork luncheon meat. The maximum spore count found in any sample tested was 51 spores per gram. Spore counts on samples from different plants were similar.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of heating soymilk at 93 and 121°C for varying periods was evaluated in weanling rats. Also determined were trypsin inhibitor retention and available lysine values. Cooking soymilk 1–6 hr at 93 °C had no adverse effect on protein efficiency, growth, or available lysine. With cooking for 32 min at 121°C in contrast, there was a definite decline in protein efficiency ratio, and an indication that available lysine was declining. The drop in available lysine was greater after the soymilk had been heated 40 min at 121°C. The results indicate that the protein efficiency ratio of heat-processed soymilk is dependent upon both time and temperature of treatment. Also evaluated was the effect of spray-drying temperature and drying method on the nutritional quality of soymilk. The results indicate that an inlet temperature of 277°C or higher causes a drop in the utilization of soymilk protein, with a concurrent drop in the available lysine. Various methods of drying (spray, vacuum roll, atmospheric roll, and freeze) soymilk did not alter the nutritional quality of the protein to any great extent, although the data obtained for the freeze-dried soymilk did show a slightly lower growth rate and PER value. Available lysine data obtained for the heat-processed soymilk appear to be a better indication of protein quality in overheated soymilk than in underheated samples. The percentage of trypsin inhibitor retained, on the other hand, appears to be a good criterion for underheated but not for overheated soymilk samples.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bean fractions containing 4–83% protein were prepared from mung beans, pea beans, and red kidney beans by aqueous extraction followed by acid precipitation. The yields of bean fractions containing the highest concentration of protein ranged from 64–76% depending on the beans used. Amino acid scores of the bean fractions compared favorably with those of the FAO reference pattern of amino acids. The sulfur amino acids, methionine, and cystine were first limiting in the bean fractions. In addition, the fractions prepared from mung beans were also deficient in threonine.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Idli is a popular breakfast and hospital food in South India which is prepared by fermenting a mixture of soaked and milled parboiled rice and dehulled black gram (Phaseolus mungo).In the present investigation, no appreciable increase in methionine was found after 24 hours of fermentation, when idli would normally be steamed. The PER and digestibility in rats were the same as of the unfermented mixture. The riboflavin content was decreased. Because of the presence of Streptococcus faecalis in the fermented batter, the presence of pharmacological active amines such as tyramin was expected but they were not detected.It seems that the nutritive advantage of this interesting food may lie mainly in its increased acceptability, but not in an increased nutritive value.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    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
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy curd-beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the addition of flavoring to the curd before patty formation, increases in soy concentration became less detectable and the acceptability of the patties was drastically increased. Soy curd-beef patties made with 1100 psi curd and with color and flavor added were favorably accepted even at levels as high as 75% curd (w/w). The easy detectability of flavored soy in patties did not greatly change the high acceptability of the patties. The chemical composition, functional characteristics and physical properties of the soy-beef patties were also studied.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of pH and some salts on the extraction of nitrogenous matter from mung beans, pea beans and red kidney beans has been studied. The nitrogen solubilities of these beans were found to be strongly pH-dependent. The amount of nitrogen extracted at alkaline pH is greater than that produced at either neutral or acidic PH. Minimum points of nitrogen dispersion occurred at pH 4.0. Salts dispersed more nitrogenous constituents from the beans than did water. Dilute solutions of sodium chloride, sodium sulfate, calcium chloride and magnesium chloride were found to have an inhibitory effect on the dispersion of the nitrogenous matter of the beans. Alkaline salts such as sodium carbonate, disodium phosphate and sodium citrate appeared to be fairly effective dispersing agents, and the exact amount of nitrogen extracted was dependent upon the concentration of the salt solution.
    Type of Medium: Electronic Resource
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