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  • 1980-1984  (3)
  • 1
    Electronic Resource
    Electronic Resource
    AMINO ACID COMPOSITION OF HIGH PROTEIN FRACTIONS PREPARED FROM MUNG BEANS, PEA BEANS, AND RED KIDNEY BEANS (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: 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
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02622.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Traditional food fermentations as industrial resources (1983)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 3 (1983), S. 3-12 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Asia is rich in resources which can contribute widely to food processing and production over the next 207-50 years as world population reaches 6 billion. The world needs low cost methods of providing nutritious proteinrich meat analogues for its thousands of millions of consumers. The Indonesian tempe fermentation will serve as a model. A bacterium present in commercial tempe can be used to add vitamin B-12 to other vegetarian foods. Fuel requirements for cooking can be decreased by applying a fungal fermentation of the tempe/ontjom type to legume substrates. The world needs high quality meat-flavors derived from vegetable protein. The soy sauce (kecap)/miso (tauco) processes and the fish/shrimp sauce and paste processes can be modified to yield a wide variety of meat-like flavors for use in formulating new foods. The protein content of high starch substrates can be increased by applying the Indonesian tape fermentation. Leavened sour-dough bread-like products can be produced without the use of wheat or ryeflours using the Indian idli/dosai fermentation. Coconut protein, if extracted without denaturing, can serve as a valuable base for a new type of puddings and related foods. Finally Asia is an almost endless source of cultures of edible microorganisms that, with further study of their synthetic abilities, particularly regarding amino acids and vitamins, could lead to new industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370030102
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Solid-state (solid-substrate) food/beverage fermentations involving fungi (1984)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 4 (1984), S. 83-88 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: “Solid-substrate” fermentation developed in the Orient is a very useful fermentation method. It is presently used to produce a variety of foods, beverages and related products. Solid-substrate fermentation products utilizing fungi including soy sauce, miso and tempe, ontjom, sake, and bread have been produced for centuries at the home and village level. They are examples of economical methods of preserving and improving the flavor, texture and nutritive values of cereal/legume substrates. “Solid-substrate” fermentation is also applied to animal products such as milk to produce Roquefort and Camembert cheeses which diversify the food flavors available to man“Solid-substrate”fermentation has certain advantages. The substrate is concentrated; the product can be extracted with relatively small quantities of solvent; the product can be easily dehydrated; moisture level can be controlled favoring the desired organisms; enzyme concentration is generally higher than is submerged fermentation; product concentration is generally higher than in submerged cultures; it is the only technique that yields true mushroom fruiting bodies and it can be used not only for production of crude enzyme concentrates (koji) but also for raising the protein content of high starch substrates. It also can be used to increase the content of vitamins at low cost. Disadvantages of “solid-substrates”from the modern industrial processing view point are the greater difficulty of handling solid substrate and the greater difficulty of controlling the fermentation parameters, temperature, pH and oxygen, and rate of microbial growth compared with liquid submerged fermentations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370040202
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    Paper (German National Licenses)
    Fulltext
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