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  • Blackwell Publishing Ltd  (5)
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  • 1
    Electronic Resource
    Electronic Resource
    Influence of Modified Starches on the Stability of Beef Jerky Analogs During 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: : Textural stabilization of extruded beef jerky analogs (BJA) by using modified starches was studied. From a series of modified starches studied, Frigex W and Instant Pure Flo were identified to show very reduced retrogra-dation, both in gels and after extrusion. These starches were used as textural stabilizers for BJA, an extruded product obtained from potato granules and ground beef. The partial substitution of potato granules with modified starches, at a level of 5% of the formulation, led to increased moisture sorption capacity of the analogs. After a storage period of 1 mo, the samples that contained modified starch had a degree of swelling with 30% higher and much lower elastic modulus as compared to those that contained only potato starch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10659.x
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  • 2
    Electronic Resource
    Electronic Resource
    Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri (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: : The effects of plasticizers on the mechanical properties and glass transitions of a meat-starch extruded system were studied. Mixtures of meat and potato granules (1.48:1) and up to 4% glycerol and propylene glycol, respectively, were extruded and equilibrated at different relative humidities. Storage moduli and glass transitions were determined by mechanical spectroscopy. Water was the major plasticizer of the system, decreasing its mechanical properties and glass transition temperatures. At low-moisture content, the addition of water determined an increase in mechanical properties, interpreted as antiplasticization. Glycerol and propylene glycol had a softening effect on the matrix at aw〉 0.67. Propylene glycol also determined a significant decrease of the starch phase Tg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09596.x
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  • 3
    Electronic Resource
    Electronic Resource
    Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram (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: : The phase behavior of a meat-starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin-screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined.Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw 〈 0.32 were glassy, while those with aw 〉 0.57 were rubbery.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08854.x
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  • 4
    Electronic Resource
    Electronic Resource
    Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Conformation of citrus pectin [uronide 93%, degree of esterification, 61.5%] solution was studied and experimental reduced storage [G′]R and loss moduli [G″]R were compared with random coil theories of Rouse and Zimm and the rodlike theory of Marvin and McKinney. The theory of Zimm best approximated experimental data. This suggested that components of the pectin molecule internally interact to form a compact random coil with conformation controlled by hydrodynamic interactions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04774.x
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  • 5
    Electronic Resource
    Electronic Resource
    Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins (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: Metal precipitation as a purification method for pectins was investigated for effects on chemical composition (anhydrogalacturonic acid, methoxyl and degree of esterification and neutral sugars), and molecular properties (molecular weight and intrinsic viscosity) in comparison with dialysis. The Cu(II) ions were used to separate pectins from non-uronide components, and then the Cu(II) ions complexed with pectins were removed by 1% acid alcohol or EDTA treatment. The contaminants were removed more effectively by metal precipitation than dialysis. Acid alcohol did not affect degree of esterification of pectins, whereas it significantly cleaved the neutral sugar side chains. Pectins treated with acid alcohol had lower molecular weights, but larger intrinsic viscosities indicating their more linear nature compared to pectins treated with EDTA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11293.x
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