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  • 1
    Electronic Resource
    Electronic Resource
    The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 total of 576 samples of apple juice stored at 0, 37, 72, and 91 °F were analyzed during a period of 242 days. Of these, 283 were analyzed for acetylmethylcarbinol (AMC), 195 for diacetyl, and 98 for ethyl alcohol. There was no significant decrease in quantity of AMC or ethyl alcohol in apple juice in tin cans and glass bottles during the storage periods. The level of diacetyl, however, declined at a significant rate when diacetyl had been added to apple juice in bottles and stored at 91 and 72°F for 219 days. Only AMC was tested for its stability during repeated thawing and re-freezing periods. No significant changes occurred in the quantities of AMC present in these frozen samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01810.x
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  • 2
    Electronic Resource
    Electronic Resource
    An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: In production of acetylmethylearbinol (AMC), Rhizopus nigricans was more efficient with monosaccharides than with disaccharides as carbon sources. Starch permitted intermediate growth, but only a low AMC production. Greatest growth resulted when galactose was the substrate. AMC levels were higher when glucose was the substrate, thus giving lower (better) efficiency giving lower Bask. from pyruvate and acetaldehyde substrates but absent in the presence of sulfite, indicating that acetaldehyde is an essential intermediate for the production of AMC by R. nigricans. Diacetyl substrate was changed the most, AMC substrate next, and butanediol substrate the least by R. nigricans mycelial mats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01829.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF DIPICOLINATE ON VEGETATIVE CELLS OF Bacillus (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.tb07229.x
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  • 4
    Electronic Resource
    Electronic Resource
    Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation (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: Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske-Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14938.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal (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 soybean meal made from autoclaved soybeans was blended to improve nutritive value of cornmeal at 10, 15 and 20% levels of soybean meal. Both raffinose and stachyose were reduced due to autoclaving of soybean meal and to fermentation of the blends of corn and soybean meals. Fermentation increased lysine, methionine, and tryptophan in the blends. These increases in the limiting amino acids resulted in increase in % RNV.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12468.x
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  • 6
    Electronic Resource
    Electronic Resource
    Nutritional Improvement of Sorghum by Fermentation (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: A natural lactic fermentation of ground grain sorghum produced significant increases (P 〈 0.001) in available lysine/leucine, isoleucine, and methionine. The protein quality, expressed as relative nutritive value, increased significantly (P 〈 0.001) as a result of fermentation. Niacin and thiamin increased significantly (P 〈 0.001) and riboflavin also increased (P 〈 0.05) during the fermentation. Protein and carbohydrate appeared to be more available after the fermentation than before the fermentation. Although the fermentation produced increased availability of nutrients, it did not produce change in the proximate analyses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15356.x
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  • 7
    Electronic Resource
    Electronic Resource
    FEASIBILITY OF HOME FERMENTATION TO IMPROVE THE AMINO ACID BALANCE OF CORN MEAL (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 relative nutritiive value (RNV) of corn meal, as determined by Tetrahymena pyiformis W method, was improved by fermenting corn meal with Saccharomyces cerevisiae and Candida tropicalis ATCC 1369. Fermentation of corn meal with Candida tropicalis ATCC 1369 without prior enzyme hydrolysis of the starch with corn malt and adjusting the pH one time appeared the most feasible method. Evaluation of the nutritive value of corn malt indicated that it had the same RNV as casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15244.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of pH on Available Amino Acid Concentrations in Fermented Cornheal (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Cornmeal was fermented at 45°C for 1, 2, 3, and 4 days. Meal was also allowed to ferment without a pH adjustment at 45°C for 1, 2, 3, and 4 days. The fermentation without a pH adjustment produced the largest concentrations of lysine, methionine, and tryptophan. Of the pH ranges tested, lysine was best produced at pH 5.0-5.5, methionine at 4.0-4.5, and tryptophan at 4.0-4.5. All samples fermented at pH 4.M.5 or at pH 5.0-5.5 for 1 and 2 days were significantly (P〈0.05) higher in lysine, methionine, and tryptophan than nonfermented corn. Fermentations of 1 and 2 days produced the highest concentrations of available amino acids, which then decreased by days 3 and 4.Authors Nanson and Fields are with the Dept. of Food Science & Nutrition, College of Agriculture, Univ. of Missouri-Columbia, Columbia, MO 652 11.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13128.x
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  • 9
    Electronic Resource
    Electronic Resource
    B-Vitamin Content of Natural Lactic Acid Fermented Cornmeal (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 content of nine B vitamins was determined in cornmeal after 24,48,72, or 96 hr of natural lactic acid fermentation. Compared to the nonfermented control, all fermented samples had significantly (P 〈 0.05) increased levels of vitamin Bta, riboflavin, and folacin. Samples fermented 96 hr had significantly (P 〈 0.05) increased pantothenic acid compared to the control. All fermented samples contained significantly (P 〈 0.05) less pyridoxine than the control. There were no significant (P 〈 0.05) differences in niacin and biotin contents. Samples fermented for 24 hr had decreased thiamin and choline compared to the control or to other fermented samples, but there were no other significant (P 〈 0.05) differences in thiamin and choline contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12425.x
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  • 10
    Electronic Resource
    Electronic Resource
    Bioavailability of Iron in Fermented Soybeans (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: Hemoglobin depletion-repletion assay was used for determining iron bioavailability. The relative biological value (RBV) of iron in boiled nonfermented soybeans was the lowest among the products evaluated. The RBV of iron increased from 60.1% in boiled nonfermented soybeans to 86.7% by lactic acid producing microorganisms and to 87.5% by Rhizopus oligosporus fermentation (FeSO4= 100%). Results of this research suggested that fermentation by lactic acid producing organisms and Rhizopus oligosporus increased the RBV of iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13981.x
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