Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    EVALUATION OF DIETARY FIBER IN POTATO CRISPS: INFLUENCE OF THE ANALYTICAL METHOD USED (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dietary fiber in ready salted potato crisps was determined by two methods, i.e., the official AOAC method, and the modified method of Englyst, recommended in the U. K. The ultimate aim was to compare the results and to evaluate the advantages and limitations of each method for the analysis of this food in order to obtain a figure to be included on the package. The AOAC method is an enzymatic-gravimetric procedure to determine the total dietary fiber (TDF). The Englyst method consists of an enzymatic-chemical extraction and fractionation of the nonstarch polysaccharides (NSP) and their subsequent determination as neutral sugars by GLC. We modified the original chromatographic method. The AOAC method gave a value of 5.39 g/100g (dry matter) for TDF, and the Englyst method of a value of 1.70 g/100g (dry matter) for NSP. It is assumed that the gravimetric method gives a higher fiber value than the Englyst method due to a contribution from retrograded starch. For this particular food, the AOAC method is faster and much easier to carry out and does not overestimate dietary fiber, if the resistant starch is regarded as part of it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00360.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Nutritional Assessment of Raw, Heated, and Germinated Lentils (1995)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 43 (1995), S. 1871-1877 
    Details
    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
    URL: http://dx.doi.org/10.1021/jf00055a022
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Evolution of Trypsin Inhibitor Activity during Germination of Lentils (1995)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 43 (1995), S. 2231-2234 
    Details
    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
    URL: http://dx.doi.org/10.1021/jf00056a049
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Nutrients and antinutritional factors in faba beans as affected by processing (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 140-145 
    Details
    ISSN: 1431-4630
    Keywords: Key words Faba beans ; Nutrients ; Antinutritional factors ; Soaking ; Germination
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinutritional factors (α-galactosides and phytic acid) of faba beans (Vicia faba, L. major) of soaking in different solutions (distilled water, citric acid, and sodium bicarbonate solutions), cooking the presoaked seeds, dry-heating and germination have been studied. Soaking brought about a decrease in starch, sucrose, fructose, α-galactoside, dietary fibre and calcium content. Glucose was detected in soaked faba beans and soaking did not modify the phytic acid content. Cooking the presoaked faba beans produced a slight decrease in starch, and caused a general drop in α-galactosides, dietary fibre, calcium and phytic acid, with the exception of seeds presoaked in sodium bicarbonate in which cooking did not cause any appreciable changes in comparison with the unprocessed faba beans. Germination caused a sharp reduction in α-galactoside and phytic acid content after 6 days, whilst starch and dietary fibre decreased slightly. Calcium, however, enjoyed a slight increment during germination which was related to the decrease in the content of hemicellulose and phytic acid. Dry-heating caused a noticeable reduction in all the nutrients and antinutritional factors investigated. Of all the treatments studied, germination appears to be the best processing method to obtain nutritive faba bean flour, since it caused a minor decrease in starch content (15% loss), the largest α-galactoside and phytic acid removal (94% and 45%, respectively) and provided an appreciable amount of dietary fibre.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050308
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 126-129 
    Details
    ISSN: 1431-4630
    Keywords: Key words Seed development ; Thiamin ; Riboflavin ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050227
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Changes in quantities of inositol phosphates during maturation and germination of legume seeds (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 279-283 
    Details
    ISSN: 1431-4630
    Keywords: Key words Inositol phosphates ; Maturation ; Germination ; Legume seeds
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP6). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP6 was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP6 and IP5) in germinating seeds was assumed to yield inositol tetraphosphate (IP4) and inositol triphosphate (IP3), because the quantities of these compounds increased during seed germination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050257
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Natural fermentation of lentils (1995)
    Springer
    European food research and technology 201 (1995), S. 587-591 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatures (28°C, 35°C and 42°C) and concentrations (79 g/1, 150 g/1 and 221 g/1). Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils. The preparation of lentil flour suspensions to be fermented caused a slight increase in total protein and in vitro protein digestibility content, a decrease of TIA and a sharp decrease the tannin/catechin ratio. During the whole fermentation procedure, the minimum initial lentil concentration and temperature used (79 g/1, 28°C) achieved the maximum protein content and the lowest tannin/catechin ratio. The TIA was more affected by temperature than by concentration, and a 62.5% reduction was observed at 42°C and 79 g/1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01201591
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Evolution and kinetics of monosaccharides, disaccharides and α-galactosides during germination of lentils (1996)
    Springer
    European food research and technology 202 (1996), S. 35-39 
    Details
    ISSN: 1438-2385
    Keywords: Lentils ; Germination ; Antinutrients ; Alpha-galactosides ; Soluble sugars
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) on the level of monosaccharides, disaccharides and α-galactosides (raffinose, ciceritol and stachyose) was investigated. The total soluble sugar content corresponded to about 9% of the mature seed weight, about 65% of which was α-galactosides. Germination brought about a large decrease in α-galactosides: 18% to 40% losses after 3 days and 100% after 6 days. However, glucose, which was not detected in ungerminated seeds, as well as fructose and sucrose gradually increased during germination. The content of α-galactosides decreased more rapidly when germinating seeds were given 6 h light per day, but under these conditions there was also a major reduction in the levels of fructose, glucose and sucrose. Seeds rinsed daily showed a greater reduction of α-galactosides and an increase in the levels of fructose, glucose and sucrose. When seeds were germinated for 10 days in the dark with daily rinsing, the content of α-galactosides decreased gradually during the first 4 days and they were not detected after 6 days. Under these conditions, fructose, glucose and sucrose, which represented about 3% of the mature seed weight, started increasing after day 2 and represented more than 13% of the germinated seed dry weight after 10 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01229681
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    The effects of continuous flow microwave treatment and conventional heating on the nutritional value of milk as shown by influence on vitamin B1 retention (1999)
    Springer
    European food research and technology 209 (1999), S. 352-354 
    Details
    ISSN: 1438-2385
    Keywords: Key words Continuous flow microwave treatment ; Milk ; Vitamin B1
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effects of continuous flow microwave treatment and conventional heating (using a plate heat exchanger) on the nutritional value of raw milk was estimated by measurement of the vitamin B1 retention. Microwave heating, without a holding phase, did not modify the vitamin B1 content of milk, whereas analogous treatment carried out with the plate heat exchanger led to a loss of this vitamin. A holding phase caused a similar loss of vitamin B1 in milk heated using either system. These results indicate that continuous flow microwave treatment of milk compares favourably with conventional heating because it produce less destruction of vitamin B1 in milk. This could be attributed to the shorter time taken to reach the final temperature and the lack of hot surfaces in contact with the milk in the case of the microwave system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050508
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Optimization analysis by capillary electrophoresis of thiamine in meat: comparison with high perfomance liquid chromatography (1999)
    Springer
    European food research and technology 209 (1999), S. 355-359 
    Details
    ISSN: 1438-2385
    Keywords: Key words Meat ; Thiamine ; Capillary electrophoresis ; High performance liquid chromatography
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A new capillary electrophoresis (CE) method for the analysis of thiamine in meat is proposed. Samples were submitted to acidic and enzymatic hydrolysis and the extracts were purified using ethanol and an ion exchange column. The thiamine content was determined by CE using 100 mM sodium tetraborate, 50 mM sodium phosphate (pH 7.6), 50 mM sodium dodecyl sulphate and 10% isopropyl alcohol as a separation buffer solution. The analysis was carried out at 15 kV and 50  °C in a 70 cm effective length× 75 μm i.d. fused-silica capillary using on-column UV detection at 254 nm and 7 s injection time (27 nl injection volume). The results obtained by CE for thiamine contents in meat were compared to those obtained by HPLC using an ion-pair reverse phase column with post-column derivatization and fluorescence detection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050509
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...