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  • 1980-1984  (5)
Collection
Publisher
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Combining Aqueous Extraction and Membrane Isolation Techniques to Recover Protein and Oil from Soybeans (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Two relatively new protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a single isolation procedure to produce protein and oil food products from undefatted soybeans. Three lots of soybeans were processed using aqueous extraction, centrifugation and industrial ultrafiltration membranes to obtain either a full-fat, low-fat or intermediate-fat product and an oil cream. Proximate and amino acid analyses, nitrogen solubility profiles, and storage tests were made on spray dried products. Mean membrane permeation rates achieved ranged from 20–42.6 gfd. Protein products possessed high nitrogen solubilities below pH 3.5 and above pH 7, and were desirably light in collor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15379.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Factors Affecting Properties of Raw-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations (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: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem-O-Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off-flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14991.x
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  • 3
    Electronic Resource
    Electronic Resource
    Factors Affecting Properties of Precooked-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations (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: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-0-Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off-flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P 〉 0.05) off-flavor scores. The use of phosphates or vacuum packaging reduced the development of off-flavor and rancidity during extended periods of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14993.x
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  • 4
    Electronic Resource
    Electronic Resource
    Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle (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: Enzymic lipid peroxidation in microsomes isolated from beef muscle (longissimus dorsi: LD) has been demonstrated. The reaction requirad NADPH or NADH, ADP, and Fe2+ or Fe3+. The optimum pH of the reaction was approximately 6.5. The rate of oxidation was higher with NADPH than with NADH and also higher with Fe2+ than with Fe3+. For microsomes isolated from the LD muscles stored for 3–11 days postmortem at 4°C, the rate of oxidation at pH 6.8 and with 0.1 mM NADPH, 0.1 mM ADP and 0.015 mM Fe3+ ranged from 4.89–16.52 nmoles malonaldehyde per mg protein for 30 min incubation at 36°C. Prolonged storage of the intact muscles at 4°C considerably reduced the oxidative enzymic activity of the isolated microsomes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13186.x
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  • 5
    Electronic Resource
    Electronic Resource
    Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all-beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all-beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all-beef patties, contamed less fat, and were not significantly different from all-beef patties in sensory quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14530.x
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