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  • 1
    Electronic Resource
    Electronic Resource
    NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW-COST EXTRUDER COOKER (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: A nutritional evaluation was carried out on corn or sorghum blended with soy or cottonseed and processed using a Brady Crop Cooker. Protein efficiency ratios (PER's) and levels of antitrypsin activity and free or bound gossypol were determined. The extrusion process inactivated 52% of antitrypsin activity and resulted in a full-fat soy flour with corrected PER of 2.0 (casein = 2.5). The PER's for extruded corn-soy blends (CSB) were comparable to casein. Extrusion reduced free gossypol 68% and yielded a corrected PER for glanded cottonseed for 1.9. However, the PER's of extruded cereal-cottonseed blends were significantly inferior to CSB, especially at higher extrusion temperatures. The results suggest the utility of this extrusion system in producing low-cost nutritious blended foods for use in supplemental feeding programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02454.x
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  • 2
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Instant bean powders were prepared by roasting navy beans in a bed of salt at 190°C for 20 set or 220°C for 10 set follpwed by grinding in a Wiley Mill. The powders were evaluated for antitrypsin activity and for relative protein value (RPV). The RPV's of methionine-supplemente.d and unsupplemented samples were superior to casein and equal to 110% and 60% of the RPV of casein, respectively. The heat treatment destroyed 70-80% of the antitrypsin activity originally present. Potential applications of the dry heat process are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01548.x
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  • 3
    Electronic Resource
    Electronic Resource
    Thoughts on the possible role of phytochrome destruction in phytochrome controlled responses (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Plant, cell & environment 6 (1983), S. 0 
    Details
    ISSN: 1365-3040
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract. Fluence-response curves for low-energy phytochrome responses show two steps at red light exposures c. two orders of magnitude apart. This Feature of the fluence-response relationship can be interpreted as the consequence of the following processes:〈list xml:id="l1" style="custom"〉1Induction of a photoresponse by a very low level of Pfr.2Activation of a Pfr-destroying enzyme above a threshold level of [Pfr].3Dependency of the rate of Pfr destruction on [Pfr] once the threshold level is reached.In this way, adaptation of the phytochrome control system to a broad range of light doses could be realized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1365-3040.ep11587614
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  • 4
    Electronic Resource
    Electronic Resource
    The influence of de-etiolation on the sensitivity of Avena coleoptiles to the far-red absorbing form of phytochrome (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 65 (1985), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: In photoresponses regulated by phytochrome the effect of a red irradiation is not always reversed by far-red. This applies for instance to the influence of red light on the geotropic reactionsof Avena coleoptiles. We could induce red/far-red reversibility by a short de-etiolating exposure to red light about 20 h prior to the experimental irradiations. This, was due to a decrease of the sensitivity to the low level of the far-red absorbing form of phytochrome that is established by far-red. Since etiolated plants react also to a wavelength of 520 nm (green light), it is advisable to expose the coleoptiles to a de-etiolating irradiation prior to manipulations in green safelight in order to prevent the plants from reacting to the green light.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1985.tb08685.x
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  • 5
    Electronic Resource
    Electronic Resource
    Differences in the nature of thermodormancy and far-red dormancy in lettuce seeds (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 53 (1981), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Lettuce seeds cv. Noran germinate at 23°C in light as well as in darkness. However dormancy can be induced either by a long exposure (24 h) to far-red radiation or by an exposure of 48–72 h to a temperature of 37°C. The difference in response of these two types of dormant seeds to conditions inducing germination indicate that in both types Pfr is inactivated, but that a dark process required for immediate action of Pfr does not proceed at 37°C as it does during far-red radiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1981.tb02750.x
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  • 6
    Electronic Resource
    Electronic Resource
    Metabolic Aspects of Peroxisomal Disorders (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 804 (1996), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1996.tb18636.x
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  • 7
    Electronic Resource
    Electronic Resource
    NUTRITIONAL EVALUATION OF FULL-FAT SOY FLOUR PRODUCED BY DRY HEAT ROASTING (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: Full fat soy flour was made by roasting whole soybeans in a heated agitated salt bed followed by dehulling and grinding. PER's of 2.11–2.31 compared to 2.50 for reference casein were achieved with roasting bed temperatures of 206–234°C and treatment times of 15–24 sec. The process reduced the level of anti-trypsin activity 75–90% under these roasting conditions. The results demonstrate the utility of this dry heat process in making full-fat soy flour with a high protein quality. The potential advantages of the process in developing countries are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15313.x
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  • 8
    Electronic Resource
    Electronic Resource
    FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS (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: A study was conducted to compare four school food preparation and delivery systems regarding microbiological content of foods as indicative of potential food safety hazards. Food samples were collected along the preparation and delivery line of each of 10 menu items from 16 total schools representing the four food preparation and delivery systems. Schools and systems were compared on the basis of statistically significant differences in aerobic plate count and relative frequency of improper food temperature and objectionably high indicator bacteria counts. Food preparation and handling abuse was a characteristic of individual schools and was not uniquely characteristic of any particular food preparation and delivery system or systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02328.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Extrusion Cooking on in Vitro Protein Digestibility of Sorghum (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: Extrusion variables including moisture (15 and 2.5%), temperature (50°, 125° and 200°C) and screw speed (50, 125 and 200 rpm) of two low tannin sorghum varieties extruded with 0, 2 and 4% calcium hydroxide were studied. Protein digestibility was determined by in vitro pepsin assay. Extrusion improved digestibility from 45.9 to 74.6% and 43.9 to 68.2% for the two varieties, respectively. Temperature was the key extrusion variable that influenced digestibility. Screw speed and moisture did not have significant effects. Alteration of pH before extrusion further improved digestibility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14010.x
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