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  • 1
    Electronic Resource
    Electronic Resource
    Chemical Treatment and Process Modification for Producing Improved Quick-Cooking Rice (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Quick-cooking rice was produced by soaking raw, white, long grain rice in a 1% aqueous sodium citrate and calcium chloride solution (50:50) at 50°C for 15 min. The soaked sample was cooked in an autoclave at 121°C for 3 min and freeze-dried to 20% moisture followed by convective air-drying to a final moisture of 12%. Nutrient analysis of the rice chemically treated and dried by a combination of both methods contained maximum amounts of thiamin (2.0 μg/g), niacin (27.4 μg/g), and iron (25.1 μg/g). The rehydrated sample, prepared by boiling the rice in water at 100°C for 5 min, received high sensory scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12981.x
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  • 2
    Electronic Resource
    Electronic Resource
    INFLUENCE OF RESIDUAL AMYLOSE ON FLOCCING OF GRANULATED CANE SUGAR (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: The purpose of this research was to ascertain the nature of the material in granulated cane sugar which causes flocculation in acidified sugar syrups, and is, consequently, undesirable in bottled beverages. The acid and alcohol floes of 12 sugar samples were examined for their amino acid content. Floccing sugars contained a higher concentration of amino acids than nonfloccers. Isolation techniques were developed for the floe-causing substance (FCS) using ion-exchange column chromatography. Characterization studies indicate that the FCS is primarily degradated amylose which is believed to be the nucleus of an aggregation. The nature of proteins, peptides and other substances in forming the complex is not clear.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12615.x
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  • 3
    Electronic Resource
    Electronic Resource
    Amino Acids in the American Groundnut (Apios americana) (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: The amino acid composition of groundnut (Apios americana Medikus) was analyzed using ion-exchange column chromatography. Aspartic and glutamic acids were the predominant amino acids in both seeds and tubers. Other amino acids present in significant quantities were leucine, histidine and proline. The most abundant free amino acids, other than aspartic and glutamic acids, were arginine and leucine in the seeds and histidine and serine in the tubers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14013.x
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  • 4
    Electronic Resource
    Electronic Resource
    Comparison of Nutrients in Raw, Commercially Breaded and Hand-Breaded Shrimp (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Three different brands of commercially breaded shrimp were analyzed for breading composition and nutrients (protein, carbohydrates, fat, B-vitamins, calcium and iron) for comparison with hand-breaded laboratory samples. All analyses were on a 100g basis. The percent breading, carbohydrates and calories were higher in the commercial samples than in the hand-breaded shrimp. However, the hand-breaded shrimp exhibited slightly higher values of niacin, thiamin and riboflavin when compared to the commercial samples. An average of 41.8 mg of calcium and 0.97 mg of iron were found in commercial samples while the hand-breaded samples contained 32.4 mg and 1.1 mg. respectively, for these two minerals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14864.x
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