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  • 1980-1984  (2)
  • 1983  (2)
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  • 1980-1984  (2)
Jahr
  • 1
    Digitale Medien
    Digitale Medien
    Physical Properties of Dietary Fiber and Binding of Mutagens (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Some characteristics of dietary fiber that may contribute to the epidemiology of intestinal disease including colon cancer were investigated. Soft white wheat bran (AACC), hard red wheat bran (AACC), corn bran, and cellulose were tested for their ion exchange capacity and ability to bind mutagens (benzopyrene, 2-amino anthracene (2-AA), and mutagens extracted from fried ground beef. The wheat brans had the highest ion exchange capacity and were effective in binding the 2-AA. Benzopyrene and the fried ground beef mutagens were not effectively bound by fibers. The results suggest that dietary fibers may modify the levels of some intestinal mutagens, but may be ineffective for fried ground beef mutagens.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14959.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Free Amino Acids of Raw and Cooked Ground Beef and Pork (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ground beef and ground pork were cooked for 15 min on an electric griddle heated to a surface temperature of 121°C. Cooking reduced the total free amino acid (FAA) content from 25.23 to 17.60 mg/25g fresh weight in pork and from 32.77 to 30.09 mg/25g fresh weight in beef. Sixteen FAA were detected in both beef and pork; most individual FAA decreased during heating. Residues remaining after extraction of FAA from raw pork, when rehydrated (70% moisture) and heated (121°C, 15 min), contained only trace amounts of FAA. Free amino acids apparently were not produced under the cooking conditions employed in this study.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14859.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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