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  • 1
    Electronic Resource
    Electronic Resource
    ELEMENTAL ANALYSIS OF PROTEIN-CONTAINING FOOD MATERIALS FROM VARIOUS SOURCES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07268.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Response Surface Analysis (RSA) was used to study the effect of three variables, process temperature (120, 145 and 170°C), feed moisture content (20, 30 and 40%) and screw speed (800, 900 and 1000 rpm) on extrudate characteristics. Unheated soybean flakes extruded under different conditions were subjected to Warner-Bratzler shear (WBS), water absorption (WA) measurements and residual trypsin inhibitor activity (TIA) assays. Low feed moisture contents induced higher internal heat production causing residual TIA in the product to be lower than expected, WA to increase and WBS to be independent of process temperature (at constant screw speed of 900 rpm). Variation of screw speed permitted the attainment of desired values of product characteristics when moisture and temperature had to be fixed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00691.x
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  • 3
    Electronic Resource
    Electronic Resource
    ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Changes occurring in the ultrastructure of soybean grits during thermoplastic or cooking extrusion were studied with the scanning electron microscope. The extruded product was obtained with a Wenger X-5 laboratory extruder under one set of conditions (feel moisture content: 25%; screw speed: 800 rpm; max barrel temp: 145° C; temp at die: 120°C). At steady state, the extruder barrel was disassembled and samples taken from seven preselected areas along the screw. Comminution and mixing predominate first until cooking temperatures are reached in the last turns of the screw. In this zone, completely disrupted cells are arranged into strands that orient into thin fibrils at the die. Pressure release upon exit of the extrudate from the unit causes radial flow with the formation of new, more extended surfaces. Only the combined effect of shear, heat and pressure release is shown to be responsibte for texturization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14419.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    PRODUCTION OF β-NITROPROPIONIC ACID IN FOODS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07228.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    THE NATURE OF FATS AND FATTY COMPONENTS IN NONDAIRY IMITATION MILKS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02120.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    IMMOBILIZATION OF MICROBIAL LACTASES BY COVALENT ATTACHMENT TO POROUS GLASS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02151.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk (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: Double diafiltration with simultaneous partial fermentation of skim-milk retentates reduced the buffering capacity of ultrafiltered retentates and suppressed the survival and growth of enteropathogenic E. coli (EEC) serotype 0124 in Camembert cheese made by ultrafiltration (UF) processes. Hydrolysis of lactose in ultrafiltered retentates did not increase starter culture activity against EEC 0124 survival and growth in UF Camembert cheese. Carbon dioxide suppressed EEC 0124 development in UF Camembert cheese along with the growth of the normal ripening microflora necessary for cheese production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12702.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Alcohol from membrane processed concentrated cheese whey (1982)
    s.l. : American Chemical Society
    Industrial and engineering chemistry 21 (1982), S. 82-87 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/i300005a018
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  • 9
    Electronic Resource
    Electronic Resource
    Behavior of Enteropathogenic Escherichia coli in Camembert Cheese Made From Ultrafiltered Milk (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: Skimmilk retentates from ultrafiltration (UF) were used in combination with concentrated cream (67% milk fat) to prepare a liquid precheese mixture that with the addition of rennet, lactic starter culture and a mold spore preparation of Penicillium candidum was transformed readily into Camembert cheese upon ripening. Yield increases from the retention of soluble milk protein, closer weight control tolerances for individual cheeses and reduction in rennet in comparison to the conventional Camembert process were observed. The behavior of enteropathogenic E. coli (ECC) serotypes was demonstrated in the Camembert cheese made from UF processes. Relationships were determined in UF Camembert as to microbial type and numbers used to inoculate the precheese, and as to site of survival and growth of different EEC serotypes. Differences which were observed in the physicochemical properties between conventional and UF cheesemilk mixtures predisposed the UF Camembert cheeses to greater E. coli survival and growth than in the Camembert cheeses made conventionally.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12701.x
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  • 10
    Electronic Resource
    Electronic Resource
    Activity of Lactose Fermenting Yeasts in Producing Biomass from Concentrated Whey Permeates (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: Fermentation activity, biomass yield, and productivity in skimmilk and whey permeates by 10 lactose fermenting yeasts as influenced by pH, lactose and ash levels were reported. Aerobic fermentations by the three most active yeasts were conducted in whey permeates at 30° C and pH 5.6 during 120 hr. Low ash levels, approximately 1.5%, in permeates above 15% lactose accelerated complete sugar fermentation and high aeration rates led to significant increases in biomass. Maximum biomass yields at greatest efficiencies were attained with K. fragilis ATCC 8582. It gave 8 and 11g biomass (dry wt)/liter in 5 and 12% lactose permeates. Biomass production decreased markedly when the lactose concentration in permeates rose above 15%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12907.x
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