ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
Collection
Publisher
Years
  • 1
    Electronic Resource
    Electronic Resource
    In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: An in vitro method was used to assess interaction between whole fiber (WF) sources and vitamin E under simulated physiological conditions (pH 2, pH 7, pH 2–7; bile salt 5–15 mM; 37°C). Dose-response and binding characteristics (via Scatchard analysis) were examined. Binding of vitamin E by lupin and gum were higher (p≤0.05) at pH 2 and pH 7 than at the sequential treatment. Oat bran, treated at pH 7 or sequentially, showed increased (p≤0.05) binding of vitamin E as fiber level increased (25 - 100 mg). Scatchard plots revealed two specific noninteracting binding sites for sugarbeet and barley bran. Affinities (Kd) and capacities (n) were compared among fibers. Affinities for vitamin E were: sugarbeet〉oat〉lupin〉barley〉gum. Capacities were: barley 〉 gum 〉 lupin 〉 sugarbeet 〉 oat. Vitamin E binding to DF is complex, multifactorial, and not due to a single mechanism.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08081.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-dried Bovine Plasma Protein (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 effects of antioxidant (tert-butylhydroquinone, propyl gallate, butylated hydroxytoluene, and rosemary) addition, processing treatments, and storage time on the formation of lipid oxidation compounds in spray-dried bovine plasma protein (BPP) were determined. Lipid oxidation is initiated by spray-drying; formation of lipid oxidation compounds was highest in BPP processed using a gas-fired spray-drier. The most effective antioxidant in inhibiting the formation of hexanal and other lipid oxidation compounds was tert-butylhydroquinone. Increased spray-drier residence time and extended storage contributed to increases in lipid oxidation products. Use of effective antioxidants and selection of processing parameters to minimize lipid oxidation reactions can improve the flavor quality of spray-dried BPP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12315.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Adsorption-isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (β-D-Glucan) (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Interactions of oat β-glucan/oat gum (OG) in binary mixtures with other gums [xanthan (XG), locust bean (LBG), and guar (GG)] were studied by viscometry at ratios (50/50, 60/40, and 80/20) and concentrations (0.5 and 0.75%). Physical structure changes due to interactions were examined by scanning electron microscopy (SEM). Equilibrium moisture contents (EMC) were observed at relative humidities (RH), 10.5%, 22%, 33%, 44%, 76% and 93%. Water and oil uptake were determined. Viscosity enhancement occurred in OG/LBG (50/50 and 60/40; 0.5%) and OG/XG (60/40; 0.5%) blends, suggesting synergism. Micrographs depicted microstructural homogeneity (single bulk phase) in OG/LBG and OG/XG blends. EMC of OG and GG were 26.1 and 31.6%, respectively, at 93% RH for 2 wk. LBG showed high mold growth at 93% RH. Uptake of water and oil by OG were 2.6 and 2.0 mL/g, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14740.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...