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  • 1
    Electronic Resource
    Electronic Resource
    Edible Films Prepared from Water Extract of Soybeans (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: Soy films were prepared from water extract of whole soybean. The films' mechanical characteristics as affected by various solid concentrations of water-to-bean ratios, various plasticizer types and concentrations, and various pH values were investigated. Higher tensile strength along with lower elongation was obtained when films were prepared at 8:1 water-to-bean ratio. Stronger films in terms of the tensile strength and puncture strength and lower elongation were obtained when 60% of the amount of plasticizer (relative to protein content in the film) and only triethylene glycol were used. Films with lower strength and higher elongation were produced when 80% of the amount of plasticizer (relative to protein content in the film) and only glycerol were used. In the range of pH 8 to 12, pH 10 produced films with the highest tensile strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10304.x
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  • 2
    Electronic Resource
    Electronic Resource
    Processing to Improve Quality of Dehydrated Precooked Pinto Beans (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 firmness of precooked and rehydrated beans after soaking in water at 30°C/2 hr and 82°C/1 hr was lower than that after soaking at 82°C/1 hr or 22°C/12 hr. The 22°C/12 hr soaking yielded the lowest butterflying (8.0%). Steam precooking at 100°C/1 hr produced less splitting, lighter color, and firmer texture than pressure precooking. High initial humidity dehydration reduced splitting. Beans after soaking at 30°C/2 hr and 82°C/1 hr, precooking at 100°C/1 hr, and dehydrating at 65°C/6 hr with initial 95% relative humidity were better regarding firmness, butterflying (11.6%), and moisture content (10.4%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04386.x
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  • 3
    Electronic Resource
    Electronic Resource
    Interconversions of Isoflavones in Soybeans as Affected by Storage (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Conversions of isoflavones in soybeans under 4 conditions were investigated. Soybeans were stored in 84% RH, 30 °C for 9 mo and in 57% RH, 20 °C, cold (4 °C), and an uncontrolled ambient garage for 18 mo. Isoflavones were analyzed by HPLC. In 84% RH, 30 °C, the interconversion between aglycones and β-glucosides was significant (p 〈 0.001). The percentage of β-glucosides and malonylglucosides in total isoflavones decreased from 99% to 3% in 9 mo. In contrast, the aglycones increased from 1% to 97%. In 57% RH, 20 °C, and ambient conditions, the glucoside forms increased with storage time, but malonylglucosides tend to decrease. In the 4 °C condition, isoflavone distribution had no significant (p 〉 0.05) changes during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09505.x
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  • 4
    Electronic Resource
    Electronic Resource
    Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Natto was made in a laboratory scale from soybean using 2 steaming times, 9 Bacillus natto strains, and 6 fermentation times. Natto characteristics including color, firmness, viscosity, ammonia content, and bacteria population were determined. The highest viscosity value of the final products was the natto inoculated with B. natto“Itobiki strain”; the 2nd was natto with B. natto NRRL B-3383 strain. A higher steaming time reduced fermentation time and ammonia content in the final products. A combination of soaking at the room temperature for 20 h (weight increase ratio: 2.1 to 2.3), steaming at 121°C for 40 min, inoculated with “Itobiki strain” or NRRL-3383 strain, and fermented at 40 to 42°C for 18 h was able to produce good natto products in a laboratory scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15601.x
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  • 5
    Electronic Resource
    Electronic Resource
    Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Crude 11S and 7S proteins of three soybean cultivars were fractionated, and tofu was prepared from soymilk with 11S/7S protein ratios of 1.6 to 3.2. Higher 11S/7S ratio produced lower yield (p≤0.05) of Vinton and Sturdy tofu. Higher 11S/7S ratio resulted in higher firmness of Proto and Sturdy tofu. Increase in 11S/7S ratio increased cohesiveness of Sturdy tofu. The maximum extent of decreasing Vinton tofu yield and increasing Proto and Sturdy tofu firmness was ∼10% of the unmodified tofu. Results indicated that tofu characteristics were cultivar dependent and manipulation of 11S/7S ratio may not result in substantial effects on tofu yield or quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15907.x
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  • 6
    Electronic Resource
    Electronic Resource
    Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Soft tofu was made using two coagulants (calcium sulfate and modified nigari), three stirring speeds (137, 207, and 285 rpm), and six stirring times (5, 10, 15, 20, 25, and 30 sec). The lowest stirring speed, 137 rpm, did not coagulate the soymilk. Tofu made by the highest stirring speed (285 rpm) had a lower yield, but higher brittleness force, hardness and elasticity than tofu made at 207 rpm. Tofu made from modified nigari had lower textural parameter values than those made from calcium sulfate. Yield of tofu made from both coagulants stirred at 207 or 285 rpm decreased as stirring time increased to 30 sec. Textural properties were related to stirring time. Stirring time 〈 25 sec was appropriate for soft tofu making.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15464.x
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  • 7
    Electronic Resource
    Electronic Resource
    Process Optimization for Soft Tofu (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Response surface methodology (RSM) was used to determine the optimum combinations of four factors, solids content of soy milk (10–14 °Brix), concentration of coagulant (0.25–0.41%, W/V), mixing temperature (75–91°C) and stirring time (5–25 sec) for producing soft tofu on a small pilot scale. Neither brittleness nor elasticity of the top part of tofu were influenced significantly by any factors. Yield was affected (p 〈 0.05) by soymilk solids content and coagulant concentration. Solids and protein content of tofu were affected (p 〈 0.05) by 3 factors except mixing temperature. Solids content of soy milk was the most important factor affecting texture. Optimum combinations were soymilk solids 11.8 to 12.3 °Brix, coagulant 0.27 to 0.32%, mixing temperatures 85 to 91°C, and stirring times 5 to 11.3 sec.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15466.x
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  • 8
    Electronic Resource
    Electronic Resource
    Optimizing Water Washing Process for Sunflower Heads before Pectin Extraction (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: Most pigment in sunflower heads is water soluble, but is strongly associated with extractable pectin. Washing sunflower heads before pectin extraction is necessary to remove pigment and improve pectin quality. An undesirable side effect is loss of water-soluble pectin. Response Surface Methodology (RSM) was applied to determine effects of variables and to optimize washing conditions for minimum pectin loss with maximum pigment removal. Benchscale washing experiments were carried out at 70-80°C for 10-30 min at water/solid ratios (v/w) of 20:1 to 40: 1, respectively. Both removal of water-soluble pigments and loss of pectin from sunflower tissue increased with increasing temperature, washing time, and water/solid ratio. Optimum conditions were 74.8°C for 25 min at a 25:1 water/solid ratio. This resulted in removal of 56.47% of the pigment, but loss of 2.90% of the pectin, which is practicable for the sunflower pectin industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13169.x
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  • 9
    Electronic Resource
    Electronic Resource
    Acid Removal from Sunflower Pectin Gel through Ethanol Washing (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: Sunflower heads remaining after seed removal is a potential source of low-methoxyl pectin. After extraction and acid precipitation of pectin gel, aqueous ethanol solution was used to purify the pectin. Ethanol washing of nitric acid-precipitated gel in a countercurrent process at 207°C removed acid. Concentration of nitric acid in the ethanol solvent varied depending on washing time, acid concentration in the gel, ethanol in washing solution, and ratio of gel to washing solution. Gel/solvent ratios of 1:2, 1:1.8, and 1:1.5 increased gel pH at the rate of 0.024, 0.022, and 0.018 pH units per min, respectively. Diffusion rate constants of nitric acid from the gel to washing solution were 5.281 × 10−2, 4.855 × 10−2, and 4.282 3 10−2 min−1, respectively. A cubic regression equation was developed to express the relationship between nitric acid concentrations and pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14757.x
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  • 10
    Electronic Resource
    Electronic Resource
    Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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 influence of cultivar/location of sunflower and grinding, blanching, water washing, and re-extraction of sunflower head residues were studied for yield and quality of pectin. Sunflower head residues from seven varieties/locations were used. The Interstate cultivar from Ardock (North Dakota) and Agri-Pro from Canington (North Dakota) had highest yields (9.14–9.47%). Galacturonic acid content of the pectin did not differ significantly among cultivars. Grinding sunflower heads to particle size 〈60 mesh did not increase yield or quality of pectin. Peroxidase in head residues was completely inactivated after heat treatment at 75°C for 15 min. Higher shear blending did not increase yield, but decreased molecular mass and firmness of pectin gels. Extracting pectin twice yielded a total 13–14% pectin without lowering pectin quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05572.x
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