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  • 1985-1989  (3)
  • 1960-1964  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    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 effects of microwave heating on the tocopherols of soybeans were studied in relation to chemical changes in the lipids. The amounts of α-, β-, γ-, and δ-tocopherols in the soybeans before microwave treatment ranged from 6.2 to 13.0, 2.7 to 4.5, 60.0 to 76.8, and 45.7 to 57.9 mg/100 g lipid, respectively, γ- and δ-Tocopherol concentrations gradually decreased, and as much as 40% of the tocopherols originally present in the soybeans was lost after 12 min heating. However, microwave treatment of soybeans for 6 min, which would be optimal to prepare full-fat soyflour without a burnt odor, retained ca. 90% of the individual tocopherols with a few exceptions and caused no significant difference in the chemical changes of the lipids.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microwave heating of whole soybeans resulted in an apparent increase of the total lipids. Molecular species of triacylglycerols were isolated from total lipids by a combination of silicic acid column chromatography and AgNO3-thin layer chromatography (TLC). Fifteen molecular species of triacylglycerols were still found in whole soybeans following heat treatment. Microwave heating for about 5 min did not change all molecular species of soybean triacylglycerols nor cause a loss of unsaturated heat fatty acids. However, heat treatment for 8 min significant decrease not only in molecular species containing more than four double bonds, but also in the amount of diene and triene present in a triacylglycerol.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole soybeans at different moistures (8.6, 24.3, and 49.7%) were heated by exposure to microwaves at frequency of 2,450 MHz. The trypsin inhibitor in soybeans at 24.3% moisture, soaked for 1 hr, was completely inactivated after treatment for 4 min, which was shorter than the heating period (6 min) needed for unsoaked soybeans. However, the trypsin inhibitor in soybeans at 49.7% moisture, soaked for 5 hr, was not completely inactivated even after heating for 12 min. The loss of molecular species of soybean triglycerides containing more than four double bonds in a triglyceride was less for soaked soybeans than for soybeans before soaking (8.6% moisture).
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Springer
    Colloid & polymer science 195 (1964), S. 12-16 
    ISSN: 1435-1536
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Description / Table of Contents: Zusammenfassung Es wurden Infrarot-Untersuchungen an verschiedenen Silica-Modifikationen ausgeführt. Wenn man festes Silica an Luft pulvert, werden neue Banden bei 3400 cm−1 und 950 cm−1 unabhängig von der inneren Kristallstruktur beobachtet. Zusätzlich zu diesen Banden ergeben sich weitere in Silica-Gel bei den Frequenzen 3400, 1650, 1120, 950 und 870 cm−1. Die Zuordnung dieser Banden ließ sich mit Deuterierungs-methode und durch Herstellung transparenter Filme von Silica-Gel auf Steinsalzplatten aus Tetramethoxysilan und Wasserdampf erreichen. Die Bande bei 3400 cm−1 entspricht dem νOH von Silanol oder sorbiertem Wasser. 1650 cm−1 dem δOH von sorbiertem Wasser, 1120 cm−1 dem δOH von Silanol, 950 cm−1 den δSiO vom Silanol, 870 cm−1 dem νSiOSi der Brückenbindung an der Oberfläche.
    Notes: Summary Infrared studies were carried out for several silica modifications. On powdering bulk silica in air, new bands were observed to appear at 3400 cm−1 and 950 cm−1 irrespective of its inner crystallographic structure. In addition to the bands observed for bulk silica, bands were observed for silica gel at the following frequencies: 3400, 1650, 1120, 950, and 870 cm−1. Assignment of these band was made by using a deuteration technique and by preparing a transparent film of silica gel on a rock salt plate from tetramethoxy-silane and water vapor. The band at 3400 cm−1 is νOH of silanol or sorbed water; 1650 cm−1, δOH of sorbed water; 1120 cm−1, δOH of silanol; 950 cm−1,ν SiO of slanol; 870 cm−1, νSiOSi of bridged ≡SiOSi≡ link on the surface.
    Type of Medium: Electronic Resource
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  • 5
    Publication Date: 1964-03-01
    Print ISSN: 0372-820X
    Electronic ISSN: 1435-1536
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Published by Springer
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