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  • 1
    Electronic Resource
    Electronic Resource
    Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Hydrolyzed whey permeate syrups (HWPS) prepared by various treatments were incorporated at 6% flour basis as a substitute for sucrose in a typical white pan bread formulation. Results indicated that there were little significant differences in the yeast fermentation rate, proof time, and bread quality among doughs formulated with sucrose (control) and HWPS. Demineralized 75% HWPS produced good functional qualities of dough and yielded bread equal to or better than the control. The 50% and 95% HWPS had some adverse effects on the handling characteristics of the doughs. Breads made with demineralized 50% and 95% HWPS were firmer than the control. The 50% HWPS breads showed darker crust colors, whether HWPS was or was not demineralized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10212.x
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  • 2
    Electronic Resource
    Electronic Resource
    Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Notable histamine formation (〉30 mg/100g) was detected in big eye tuna (Thunnus obesus) and skipjack (Katsuwonus pelamis) captured in Azorean waters and stored for 1,3 and 6 days at 22,10 and 4°C, respectively. Higher levels (p〈0.05) of histamine were produced by skipjack reflecting its higher histidine content. Measurements of pH or volatile basic nitrogen were not adequate for estimating the extent of histamine-related health hazard. Counts of histamine-forming bacteria increased during storage at 4 and 10°C, and histamine formation was suppressed at 4°C. Storage temperature and histidine content were the main factors controlling histamine levels in tuna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15803.x
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  • 3
    Electronic Resource
    Electronic Resource
    Control of Reproduction of the Shrimp Penaeus kerathurus Held in Captivity (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 24 (1993), S. 0 
    Details
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The control of the reproductive cycle of the shrimp Penueus kerathurus, held in captivity from early juvenile stages without eyestalk ablation, was attempted in two sets of experimental conditions during two successive years. In the first set of experiments, light regime, sex ratio and presence of sand substratum were assessed in relation to ovarian maturation and successful mating. Examination of thelyca obtained from cast exoskeletons showed that 40–82% successful mating had taken place. A sex ratio of 2:l female/male gave a higher percentage of fertilized females than a ratio of 1:l. The induction to full ovarian development was observed for every treatment except the tank without sand substrate, where no mated females were observed.In the second set of experiments, the role of diet, in particular the role played by a polychaete Nereis diversicolor, was assessed as a nutritive stimulator to induce maturation and spawning. With the same purpose, a parallel experiment in smaller aquaria was also conducted to assess the relative importance of mussel, squid, ragworm and crab and four composite diets consisting of two or three of the said food organisms. Nereis worm seemed to have a determinant role on the induction of shrimp ovarian maturation and spawning. The possible role of its fatty acids on shrimp reproduction is discussed. The experimental results suggest the possibility for extended control of the reproductive cycle of P. kerathurus in a controlled environment provided that proper food is available.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-7345.1993.tb00147.x
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  • 4
    Electronic Resource
    Electronic Resource
    Short-time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 optimum formula for short-time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short-time bread at different temperatures. Baking the same flours by both short- and long-time baking methods gave poor correlations between loaf volumes and oxidant requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07750.x
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  • 5
    Electronic Resource
    Electronic Resource
    Short-Time Breadmaking Systems. Effect on Oxidation (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 spread test was used to study the effects of fermentation time and various agents on dough. Short fermentation times (15–30 min) greatly improved spread ratio. Yeast also improved spread ratio, particularly in combination with time. A combination of 60 ppm KBrO3 and 100 ppm ascorbic acid was the most effective oxidant system. There was an obvious interaction between yeast and oxidants. Loaf volume was not affected by the timing of addition of yeast or ascorbic acid to dough. Potassium bromate was more effective when added at the premix. A 60 min rest between premix and remix consistently gave higher loaf volume when yeast was added, but not when both yeast and oxidants were present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07751.x
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  • 6
    Electronic Resource
    Electronic Resource
    RECOVERY OF VITAMIN A IN PROCESSED FOODS MADE FROM FORTIFIED FLOURS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90% or more (range 79-105%) in fresh products made from flours stored less than 6 months, with similar retentions (range 72-108%) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than 50%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06576.x
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  • 7
    Electronic Resource
    Electronic Resource
    Short-time Breadmaking Systems. A Continuous Mix System (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 a continuous mix system an oxidant system of azodicarbonamide (ADA, 15 ppm) and KBrO3 (60 ppm) gave bread with good volume and excellent grain. However, the bread had a tendency to shrink (keyhole) and had a dull crust appearance. Formulation changes (increased sugar and nonfat dried milk) solved the dull crust problem. A response surface methodology study showed that bread with good volume and grain and a reasonable small amount of keyholing could be produced. The best conditions were 5% yeast and an oxidant system of 30 ppm ADA and 60 ppm of KBrO3.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07752.x
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