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  • 1
    Electronic Resource
    Electronic Resource
    Boron-nitrogen compounds. 113. Boron-halogenated pyrazaboles (1987)
    s.l. : American Chemical Society
    Inorganic chemistry 26 (1987), S. 2310-2317 
    Details
    ISSN: 1520-510X
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ic00261a029
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  • 2
    Electronic Resource
    Electronic Resource
    Polymorphic Behavior of 1,3,5-Tridodecyl- and 1,3,5-Trioctadecylhexahydro-sym-triazines (1956)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 78 (1956), S. 4667-4670 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja01599a038
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  • 3
    Electronic Resource
    Electronic Resource
    Tricalcium Phosphate-Soybean Oil in Fortified Processed Cereals to Suppress Insects, Dusting, and Separation (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: The effect of 2% tricalcium phosphate (TCP) in Soy-Fortified Bulgur (SFB), Soy-Fortified Cornmeal (SFCM), and Soy-Fortified Sorghum Grits (SFSG) was investigated. Excessive dusting was reduced and separation eliminated when 1% soybean oil was included with TCP. Oil addition also allowed vitamin enrichment of coarse, granular cereal and soy products without separation. TCP-oil treatment suppressed Tribolium castaneum, Rhyzopertha domestica, Lasioderma serricorne, and Ephestia cautella, although less effectively than TCP alone. After storage for 6 months at 37°C or 12 months at 25°C, the TCP-oil treatment decreased peroxide values in SFB and increased fat acidity values in SFSG, but effected no substantial changes in vitamin A retention or flavor scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13320.x
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  • 4
    Electronic Resource
    Electronic Resource
    PEANUT-FORTIFIED FOOD BLENDS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals. Changes in flavor, peroxides, free fatty acids, available and added L-lysine HCI after storage for 2, 6 and 12 months were evaluated and found satisfactory. Protein efficiency ratios (PER) were about 0.7 units lower in blends containing peanut rather than soy protein. Increased PER values were obtained by the addition of 0.3–0.57% L-lysine HCI or by combining peanut with soy proteins. No further improvement in PER values was effected in peanut formulations by the addition of DL-methionine in combination with L-lyine HCI.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08511.x
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  • 5
    Electronic Resource
    Electronic Resource
    PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPS (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: Pentane formation during initial stages of autoxidation is indicative of rancidity in aged vegetable oils and potato chips. Pentane in the headspace gas of oils and chips was measured by gas chromatography. An 18-member taste panel evaluated the samples for development of rancid odors and flavors. Significant linear correlations were obtained between the amount of pentane developed and the number of rancid descriptions. Samples needed only 0.08 ppm pentane in the headspace to be described as rancid by 90% of the panel. Both oils and chips were more stable to the development of pentane as the linoleate content and the iodine value decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17974.x
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  • 6
    Electronic Resource
    Electronic Resource
    ACID-SENSITIVE SOY PROTEINS AFFECT FLAVOR (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: The acid-sensitive fraction (ASF) is easily removed from other soy proteins because it precipitates from 1 M NaC1 at pH 4.5. This precipitation provides the basis for an ASF assay. An ASF-containing sample series was compared by disc gel electrophoresis with an analogous series after ASF elimination. These two series were also evaluated by a trained 12-member taste panel. Six prominent and several minor proteins throughout the gels and unresolved protein near the top of the gels appear to be associated with ASF. Disc gel electrophoresis reveals that the water-extractable proteins, the acid-precipitated curd and the whey proteins contain ASF. Its removal significantly increased flavor scores; the most noticeable change is a decrease in the intensity of grassy-beany flavor. Evidently ASF has a greater affinity for grassy-beany flavor compounds than do non-ASF proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00603.x
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  • 7
    Electronic Resource
    Electronic Resource
    FORTIFICATION OF DRY-MILLED SORGHUM WITH OILSEED PROTEINS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: The effect of soy and cottonseed fortification on the nutritional characteristics, storage stability, flavor and color of sorghum was determined. Protein efficiency ratios were significantly higher in blends of sorghum meal with up to 25% defatted, toasted soy than in blends of sorghum meal with liquid cyclone process cottonseed flour. Lysine was found to be nutritionally limiting in blends containing 15% soy or cottonseed flour. Combinations of sorghum grits, meal and flour with 15% soy grits and flour and cottonseed were stored at 49°C for 2 months, 37°C for 6 months and 25°C for 12 months. All combinations displayed adequate stability as measured by changes in available lysine, fat acidity and flavor. Flavor comparisons were made between all-sorghum meal and blends containing up to 50% soy or cottonseed flour. The flavor of all blends was acceptable. There were no preferences between all-sorghum meal and blends containing up to 20% soy or 50% cottonseed flour. Color changes were more apparent with additions of cottonseed than soy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12647.x
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  • 8
    Electronic Resource
    Electronic Resource
    CORNMEAL/PEANUT FLOUR BLENDS AND THEIR CHARACTERISTICS (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: The effect of fortifying degermed cornmeal with defatted peanut flour (DPF) was evaluated by studying the nutritional quality, color proper: ties, flavor, storage stability and product applications. Protein efficiency ratio (PER) increased from 0.3-1.4 with 15% DPF. A PER of 2.0 resulted with the addition of 0.18%L-lysine HCl to the blend. Color changes are minimized by levels of 15% or less DPF. Taste panel results indicated no significant change in preference, acceptability and similarity to cornmeal when as much as 20% peanut flour was contained in the blend. Storage stability was satisfactory as indicated by changes in flavor, peroxides, free fatty acids and available and added lysine after storage for 2, 6 and 12 months at 49, 37 and 25°C, respectively. Leavened and unleavened breads were acceptable when prepared with blends containing up to 20% DPF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15248.x
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  • 9
    Electronic Resource
    Electronic Resource
    SOYBEAN PHOSPHATIDYLCHOLINE DEVELOPS BITTER TASTE ON AUTOXIDATION (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.tb00990.x
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  • 10
    Electronic Resource
    Electronic Resource
    IRON-FORTIFIED SYRUP BLENDS: PREPARATION, CHARACTERISTICS, APPLICATION (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Stable iron-containing syrups were developed to provide a liquid iron source that could be conveniently added to foods. Iron-fortified syrups were prepared by combining either corn syrup or sucrose, or both, with water, heating to boiling, cooling to 180–200°F and blending in an aqueous iron solution. Syrups were all-sucrose (67% solids); blends of 15% sugar (sucrose) with either regular or high-conversion corn syrups (75% solids). Iron sources were ferric ammonium citrate, ferrous sulfate, ferric choline citrate and ferrous gluconate at the available iron level of 0.015% (100 mg/pint). These iron-fortified syrups were stable during storage for 2 months at 120°F, 6 months at 100°F and 1 year at 77° except for combinations of ferrous forms with blends containing either 15% sugar and regular corn syrup or ferrous sulfate in all-sugar. Although flavor evaluations indicate that iron is readily detectable, iron-fortified syrups had satisfactory flavors before and after storage. These fortified syrups seem suitable for enrichment of infant formulas
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02827.x
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