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  • Blackwell Publishing Ltd  (3,381)
  • American Meteorological Society
  • 1980-1984  (2,248)
  • 1970-1974  (1,327)
  • 1955-1959  (489)
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Year
  • 11
    Electronic Resource
    Electronic Resource
    Functional Properties of Blood Globin (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 functional properties of a globin protein isolated by an acid-acetone-salt treatment were studied. Results indicate that the product is a good source of lysine, leucine and valine; the limiting amino acids are methionine and isoleucine. Nitrogen solubility index, emulsifying activity, emulsifying capacity, foam stability and whippabillty of the globin product were evaluated. This protein has excellent foaming and emulsification properties. Its mayonnaise-type emulsions are stable over 8 wk of storage at 4°C. These results indicate the potential of this globin protein as a good emulsifying or foaming agent for incorporation into food formulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12424.x
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  • 12
    Electronic Resource
    Electronic Resource
    Effect of Baking on Amino Acids in Pizza Crust (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: Pizza crusts baked at 316°C for 4.5 min did not change their protein contents. But the high-temperature and short-time baking did reduce the lysine and to a lesser extent, tyrosine, cystine, and threonine in pizza crusts. The loss in total lysine content ranged from 7.1% for whole wheat pizza to 19.4% for a commercial pizza crust. The difference between the total and available lysine for each pizza crust was small, indicating that the nutritive loss of pizza crust should be attributed to the destruction of a portion of lysine in pizza crust.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10151.x
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  • 13
    Electronic Resource
    Electronic Resource
    SOLUBILITY AND IN VITRO DIGESTIBILITY OF SOY FLOURS, CONCENTRATES, AND ISOLATES (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: The nitrogen solubility of soy products was determined in water, phosphate buffer, and buffer with urea and/or mercaptoethanol. The water solubilities in decreasing order were: minimally heat processed flours, isolates, heat processed flour, and concentrates. Heat treatment of soy flours increased hydrogen, hydrophobic, and disulfide bonds. The insolubility of isolates and concentrates was due mostly to hydrophobic and hydrogen bonding. The in vitro digestibilities in decreasing order were: isolates, concentrates, heat processed flour, and minimally heat processed flours. PER decreased as disulfide bonding increased except in minimally heat-treated flours. For products with little or no inaccessible disulfide bonding, digestibility increased as hydrogen and hydrophobic bonding increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07481.x
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  • 14
    Electronic Resource
    Electronic Resource
    Semiautomated Method for the Analysis of PSP Toxins in Shellfish (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 method uses an autoanalyzer continuous flow reaction system to oxidize toxin in standard acid extracts of shellfish, prepared for mouse bioassay, to derivatives which are detected by fluorescence. Oxidation is by periodic acid under alkaline (NH4OH) conditions and is followed by acidification by acetic acid. Concentrations of 10 μg/100g toxin and above can be measured with good reproducibility and accuracy: coefficient of variation was 9.5% for samples with 60 μg/100g or greater. Correlation with the mouse bioassay was 0.82 for 204 samples (toxin from 0–2000 μg/100g). The method is proposed to screen shellfish samples for PSP toxins with only samples falling into the range 60–250 μg/100g being subject to the more tedious and expensive mouse bioassay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12831.x
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  • 15
    Electronic Resource
    Electronic Resource
    Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird-Carreau Constitutive Model (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 Bird Carreau constitutive model, a five parameter semi-empirical set of equations, was used to predict the steady shear viscosity, η′, the dynamic viscosity, η″, and the out-of-phase component of the complex viscosity divided by frequency, η″/ω. For most of the frequency/shear rate region in the range 0.1 - 100 set−1 for 1% and 1.25% guar, the models accurately predicted the experimental data. η″/ω data for 2.0% and 2.5% carrageenan dispersions were predicted accurately in the high frequency region but were not successfully simulated in the low shear rate/frequency region.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12846.x
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  • 16
    Electronic Resource
    Electronic Resource
    A Model for Mechanical Degradation of Wheat Starch in a Single-Screw Extruder (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 effect of extrusion cooking in a single screw extruder on the molecular weight distribution of wheat starch was correlated to the starch melt rheology. A simple first-order model has been developed which defines the extent of mechanical degradation of the amylopectin component as a function of nominal shear stress and residence time in the extruder. A limited set of experimental observations were used to test the model. Iso-shear stress curves were calculated for the experimental range of conditions. The curves can be used, in conjunction with estimates of the residence time, to calculate equivalent processing conditions, and to predict the extent of amylopectin degradation. The model may allow the use of small extruders to determine fundamental process parameters for full scale extrusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10416.x
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  • 17
    Electronic Resource
    Electronic Resource
    Preparation of Rapeseed Protein Concentrates and Isolates Using Ultrafiltration (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: A novel process based on water leaching and ultrafiltration was developed for the production of rapeseed-protein products low in glucosinolates. The meal was contacted with water in two leaching stages, and the dissolved proteins were recovered in a two-stage ultrafiltration process. The first water extract was ultrafiltered and the retentate was diluted with the second extract, and then ultrafiltered again. Four ultratiltration membranes, with molecular weight cut-offs between 5000 and 100,000 daltons were tested. The process produced a meal, representing 75% of the feed weight, containing 0.2 mg/g of glucosinolates. A protein isolate, which contained 0.42 mg/g glucosinolates and 80.4% protein, represented a further 10% of the feed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13207.x
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  • 18
    Electronic Resource
    Electronic Resource
    Destruction of Trichinella spiralis During Cooking (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: Center cut chops (longissimus dorsi), 2.5 cm in thickness, from 31 pigs experimentally infected with Trichinella spiralis larvae and containing 37 ± 5 larvae per gram were cooked to a final internal temperature of 66, 71, 77 or 82° C by one of eight methods to determine their efficacy in killing encysted larvae. The results indicate that with the time and temperatures used in this study, some rapid methods of cooking pork chops that involved the use of a microwave oven did not completely destroy T. spiralis larvae at 77 or 82° C. The data also showed that cooking pork chops to an internal temperature of 77° C in the conventional oven, convection oven, flat grill, charbroiler or deep fat gryer did inactivate encysted T. spiralis larvae in pork chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14894.x
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  • 19
    Electronic Resource
    Electronic Resource
    Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentations in Bahia (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Bacteria of the families Lactobacilaceae and Streptococcaceae were isolated from cocoa beans fermented by the traditional method used in the State of Bahia (Brazil). During the first 48 hr of the process these bacteria were better established than the yeasts. This observation differs from those reported by other researchers working in other countries. Identification studies showed eight homolactic species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus lactis, Pediococcus cerevisiae, Pediococcus acidilactici, Streptococcus lactis and two heterolactic species: Leuconostoc mesenteroides and Lactobacillus brevis. L. plantarum was found better distributed and the thermophile L. delbrueckii was found to constitute 26% of the population at 16 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13708.x
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  • 20
    Electronic Resource
    Electronic Resource
    ACID PRODUCTION BY Streptococcus lactis IN LOW-LACTOSE SKIM MILK (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.tb02078.x
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