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  • Articles  (18)
  • Blackwell Publishing Ltd  (18)
  • Process Engineering, Biotechnology, Nutrition Technology  (18)
  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark-colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10156.x
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  • 2
    Electronic Resource
    Electronic Resource
    Copper and Zinc Binding to Dietary Fiber Sources: An Ion Exchange Column Method (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 ion exchange capacities of dietary fiber sources for copper and zinc were studied via a factorial design: 4 fiber sources X 2 treatments X 3 solutions. The treatments were: (1) neutral detergent and (2) enzymatic. The treated fiber residues were used as the stable matrix in columns and mineral-containing solutions were pumped through the columns. The amount of minerals bound varied with fiber type and treatment type. All fiber residues bound more copper than zinc. Binding of both minerals was reduced when they were applied in combination. The treatment of the fibers produced residues with dissimilar physical properties. These results indicate the variability introduced by methodology.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11042.x
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  • 3
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Various parts of the perennial Buffalo gourd, Cucurbita foetidissima HBK, have been analyzed for crude protein, crude fat, acid detergent fiber, lignin, ash and gross energy content. The embryo, which contains about 48% oil, has a protein content exceeding 70% after oil has been extracted. The content of linoleic acid in the oil ranges from 45–65%. The roots contain more than 55% starch on a dry-weight basis. The vine forage and fruit pulp have potential as a roughage source for ruminants. This feral plant is well adapted to arid lands and merits further investigation as a possible source of oil, protein and starch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00647.x
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  • 4
    Electronic Resource
    Electronic Resource
    UTILIZATION OF LUTEIN AND LUTEIN-FATTY ACID ESTERS BY LAYING HENS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 utilization, by laying hens, of lutein-fatty acid esters from alfalfa, marigold petals, and synthetic lutein dipalmitate was compared with crystalline lutein. The lutein-fatty acid esters were better utilized by Laying hens than crystalline lutein and the higher solubility of luteinfatty acid esters in lipids compared to lutein may be responsible for their increased utilization. The egg yolk xanthophyll from different diets containing lutein-fatty acid esters was free lutein indicating that laying hens deacylated the lutein-fatty acid esters prior to deposition into developing ova. A simple procedure for the color measurement of egg yolks was also developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01092.x
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  • 5
    Electronic Resource
    Electronic Resource
    FUNCTIONAL CHARACTERISTICS OF MUSTARD MUCILAGE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Mucilage found in hulls of yellow mustard seed was investigated. The isolated mucilage was a cold water-swellable hydrocolloid of low to medium viscosity and exhibited thixotropic properties. Viscosity increased with addition of alkali or acid. Mucilage produced synergistic increases in viscosity when combined with guar, locust bean, or carboxymethylcellulose. Solutions were opaque, bland tasting and slightly acidic. Solutions showed stability to acidity down to pH 3.5 and also to cooking and cooling cycles. The mucilage lowered the surface tension of water and the interfacial tensions of oil and water emulsions. Emulsification was achieved in model salad dressing formulations. The mucilage exhibited excellent suspending properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02925.x
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  • 6
    Electronic Resource
    Electronic Resource
    EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY-FORTIFIED BUNS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Hot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy-fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy-fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy-fortified buns were rated acceptable by 85% of the children. The taste of the soy-fortified buns did not differ significantly (P 〈 0.05) from that of the wheat bun according to the statistical results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00732_41_4.x
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  • 7
    Electronic Resource
    Electronic Resource
    Computerized Laser Diffractometer for Routine Measurements of Sarcomere Lengths in Meat (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 computerized laser diffractometer was constructed to measure lengths of sarcomeres in muscle tissue. Calibration and fault-finding procedures were incorporated to ensure reliable performance. The computer provided outputs of sarcomere length, first-order width and printed statistics from a series of measurements. Sarcomere lengths obtained by the diffractometer method were compared with microscopically determined sarcomere lengths on freeze-sectioned raw or fixed porcine M. Longissimus dorsi muscles. The diffractometer yielded somewhat lower mean values than the microscope but both types of measurements were found to be significantly (P 〈 0.001) correlated with the corresponding Warner-Bratzler shear values. The primary advantage of using the computerized diffractometer as compared to manual measurements of diffraction patterns was the possibility of using freeze-sectioned raw samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08933.x
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  • 8
    Electronic Resource
    Electronic Resource
    Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings (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: Traces of N-nitrosodi-n-butylamine (NDBA) and N-nitrosodiethylamine (NDEA) can form in cured pork products packaged in elastic rubber nettings due to the interaction of nitrite in meat and amines in the rubber. Studies were carried out to determine whether taking nettings off immediately after processing or placing a layer of collagen as a barrier between nettings and meat could prevent or minimize formation of the above nitrosamines. None was effective. However, cured pork products packaged in a reformulated rubber netting, made with different amine additives, contained either none or only negligible levels of NDBA or NDEA, but, instead, contained 8–104 ppb levels of a new nitrosamine, N-nitrosodibenzylamine which is reported to be noncarcinogenic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08942.x
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  • 9
    Electronic Resource
    Electronic Resource
    Bonded Fused Silica Capillary Column GLC Determination of BHA and BHT in Chewing Gums (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 gas chromatographic method was developed for the quantitation of BHA and BHT in toluene plus 2-propanol extracts of chewing gum samples. The method uses a thick film (1.0 micron) bonded fused silica open tubular capillary column which resolves antioxidants from flavor oil volatiles and gum base components as confirmed by mass spectral analysis. The chromatographic method is reproducible at 4.0 ppm and detects as little as 2.0 ppm. Regression analysis of antioxidant-biphenyl internal standard peak area ratios to antioxidant concentrations resulted in a highly linear equation with a correlation coefficient (R) of 0.99 for the 10 - 150 ppm range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12862.x
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  • 10
    Electronic Resource
    Electronic Resource
    INFLUENCE OF pH ON THE BINDING OF COPPER, ZINC AND IRON IN SIX FIBER SOURCES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 binding of endogenous copper, zinc and iron in six fiber sources was examined via incubation under three pH conditions: (1) pH 0.65; (2) pH 6.8; and (3) a sequential treatment of pH 0.65, neutralization, then pH 6.8. After both the pH 6.8 and sequential treatments, most of the minerals remained bound in the residues, while little remained bound after the acidic treatment. This indicated that the minerals were rebound when the pH was raised from very acidic to only slightly acidic. Titrations of the untreated fiber sources showed that protein influenced the hydrogen ion buffering capacity. After enzymatic proteolysis, the buffering capacities were reduced and other physicochemical properties appeared to gain influence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08492.x
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