ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

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
  • Blackwell Publishing Ltd  (2)
  • Institute of Electrical and Electronics Engineers (IEEE)
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry-milled corn germ was extracted with supercritical carbon dioxide (SC-CO2) at 5,000-8,000 psi and 50°C. CO2-extracted oil was lower in free fatty acids and refining loss, and was lighter in color when compared with a commercial expeller-milled crude oil. Total unsaponifiable and tocopherol contents were similar for both oil types. The defatted, highly friable flour has a shelf-stable moisture content of 2-3% and good flavor quality. The flour contains 20% protein with good amino acid balance, meeting FAO specifications for food protein supplements. High pressure SC-CO2 extraction also denatures the proteins, including oxidative enzymes. Peroxidase activity is reduced tenfold in SC-CO2-extracted flour when compared with hexane-extracted flours. Storage tests for 5 wk at 38°C and for 2 months at 25°C show that flavor quality of untoasted SC-CO2-defatted germ flour is maintained even under these extreme conditions.
    Type of Medium: Electronic Resource
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    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 soybean flakes were extracted with supercritical carbon dioxide (SC-CO2) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy-beany and bitter flavors of hexane-defatted soybean flours were only minimally detectable in the optimally SC-CO2-extracted materials. Bland, defatted soybean meal prepared by SC-CO2 extraction was further processed into high-quality protein concentrates and isolates that were stable when stored under adverse conditions.
    Type of Medium: Electronic Resource
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...