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  • 1
    Electronic Resource
    Electronic Resource
    CONSUMER EVALUATION OF SOY INGREDIENT–CONTAINING COOKIES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 26 (2003), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The objective of this study was to evaluate consumer acceptability of cookies prepared using four different soy ingredients including two types of extruded and expelled soy flours (INTSOY and Insta–Pro), a soy protein isolate and a soy protein concentrate. Chocolate chip cookies were prepared replacing 20% of the wheat flour with the soy ingredient. Cookies were evaluated by 75 consumers for color, flavor, texture and overall liking using a 9–point hedonic scale. Data were subjected to ANOVA. Flavor scores of cookies prepared with INTSOY texturized soy protein were significantly higher (7.2) than those of the other three types of cookies (〈6.6). There were significant interactions between the degree of color liking of cookies and gender (P 〈 0.01) and overall liking of cookies and age (P 〈 0.01). Women liked isolate–containing cookie color better than men; no gender difference existed between other treatments. Consumers over 41 years of age gave Insta–Pro containing cookies higher overall liking scores than other cookies while no difference existed between cookie treatments for consumers between 26 and 40 years of age. The mean scores for color, texture, flavor and overall evaluation for all four cookies were between 6 (like slightly) and 7 (like moderately) on a 9–point scale, indicating that the panel, in general, liked the cookies somewhat, however, room for improvement existed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2003.tb00240.x
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  • 2
    Electronic Resource
    Electronic Resource
    ZINC AND MAGNESIUM BIOAVAILABILITY FROM ACID-PRECIPITATED AND NEUTRALIZED SOYBEAN PROTEIN PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 bioavailability of zinc (Zn) and magnesium (Mg) from soy protein products freeze-dried at different pH's was investigated. Soy concentrates and isolates were produced by both acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO3 or MgCO3) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (zinc studies), log tibia Zn (or Mg), or serum Mg. Experiments I, II, IV, and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO3 or MgCO3. Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO3. Results of experiments I, II, and IV testing the bioavailability of endogenous zinc showed growth for rats on acid soy was equal to growth from ZnCO3 and greater than from neutral soy. Log tibia zinc analysis demonstrated zinc from both acid and neutral soy products to be less available than ZnCO3 Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. It was concluded that neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06519.x
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  • 3
    Electronic Resource
    Electronic Resource
    Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes (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: Various ratios of potato:full-fat soy:whole egg (P:S:E) were combined and drum dried to yield flakes which were rehydrated and formed into baked or fried patties. Methods were developed to utilize either fresh or dehydrated potatoes for flake production. Sensory evaluations showed 60:34:6 P:S:E fried patties to be more generally accepted than baked patties. Freezing of the uncooked dough prior to frying or baking was shown to be a good storage method. P:S:E flakes (60:34:6) were also substituted for 12% of patent wheat flour in bread. P:S:E supplementation improved the protein efficiency ratio (PER) of patent flour wheat bread. PER's for 60:34:6 P:S:E flakes and baked patties were equivalent to casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10104.x
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  • 4
    Electronic Resource
    Electronic Resource
    The double-torus ionization chamber ''diogenes'' for multiparameter experiments on light charged particle accompanied fission
    Amsterdam : Elsevier
    Nuclear Physics, Section A 409 (1983), S. 379-383 
    Details
    ISSN: 0375-9474
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0375-9474(83)90700-5
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF SODIUM BICARBONATE BLANCH ON THE RETENTION OF MICRONUTRIENTS IN SOY BEVERAGE (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: Soy beverage was prepared with a tap water or 0.25% sodium bicarbonate blanch. Retentions of vitamins B1, B6, niacin, pantothenic acid, folacin and the amino acids lysine, methionine and tryptophan were determined from samples taken after various process steps. The results indicate that bicarbonate blanch reduces the retention of most of the B vitamins but slightly increases the retention of tryptophan in the soy beverage. More than 50% of niacin, pantothenic acid and vitamin B6 was lost in the blanch water, irrespective of treatment. Reuse of blanch water in latter stages of the soy beverage process could result in 95% or more recovery of all measured nutrients, with the exception of thiamine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02302.x
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  • 6
    Electronic Resource
    Electronic Resource
    PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY-EGG FLOURS (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: Full fat soy (S), 85% soy + 15% whole egg (85S) and 75% soy + 25% egg (75S) flours were produced and evaluated both nutritionally and as a 12% flour supplement in wheat breads. Dehulled, blanched, wet milled soybeans and whole eggs were mixed, drum dried, and milled to produce 85S and 75S flours. Nutrient analyses indicated increased fat, pantothenic acid, calcium, and sodium contents in egg flours. Although protein content decreased with egg addition as compared to S, NPR and PER analyses showed increases in protein quality. 12% S bread resulted in a depressed loaf volume as compared to 85S, 75S, and 100% wheat breads. The addition of 0.5% sodium stearoyl-2-lactylate increased loaf volumes of 100% wheat and S, but not 85S or 75S bread.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12646.x
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  • 7
    Electronic Resource
    Electronic Resource
    The double-torus ionization chamber diogenes for the investigation of charged particle associated nuclear fission
    Amsterdam : Elsevier
    Nuclear Instruments and Methods in Physics Research Section A: 278 (1989), S. 452-466 
    Details
    ISSN: 0168-9002
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0168-9002(89)90865-6
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