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  • 1
    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
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds (1996)
    Springer
    European food research and technology 203 (1996), S. 27-32 
    Details
    ISSN: 1438-2385
    Keywords: Seed development ; α-Galactosides ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellow pea lupin (Lupinus luteus L. cv. Juno) were sampled at different days after flowering (DAF) and their content of soluble carbohydrates was determined: Analysis of samples showed thatmyo-inositol, fructose, glucose, galactose and sucrose were found in high abundance early in development and their content decreased gradually during maturation. α-Galactosides, which includes the content of raffinose, stachyose and verbascose, started to appear later in seed development, at 37 DAF in peas, 40 DAF in faba beans and 45 DAF in lupins. Their accumulation increased considerably during seed growth, and the maximum content was obtained in mature seeds; 3.8% in peas, 4.5% in faba beans and 10.4% in lupins. Results obtained for these sugars during seed development were fitted to modelling curves in order to predict sugar content at different development stages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01267765
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    Paper (German National Licenses)
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  • 3
    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
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    Paper (German National Licenses)
    Fulltext
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