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  • 1
    Electronic Resource
    Electronic Resource
    The effect of water on lipid binding in doughs mixed to low work levels (1972)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 7 (1972), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Wheat flour doughs of various moisture contents were mixed to low work levels. It was shown that there was a critical moisture content below which mechanical work does not induce lipid binding. The onset of gluten development occurs at a similar moisture content. The quantity of bound water in doughs was determined by differential scanning calorimetry. It was shown that work caused no significant change in the amount of bound water in the doughs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb01653.x
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  • 2
    Electronic Resource
    Electronic Resource
    An improved method of adjusting flour moisture in studies on lipid binding (1969)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. A method is described for the controlled adjustment of flour moisture level over the range 14-60%. Water was added as powdered ice to flour dispersed in liquid nitrogen thereby avoiding the introduction of mechanical work. the effect of moisture on the distribution of free and bound lipids in a hard wheat flour was investigated using this technique. Free lipid decreased above 20% moisture, while extractable bound lipid increased only above 25% moisture. These different critical moisture levels are considered with reference to the distribution of neutral and polar lipid fractions in the moistened flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01504.x
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  • 3
    Electronic Resource
    Electronic Resource
    A method for reconstituting fat extracted flour (1970)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 5 (1970), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. A low temperature technique is described for the reconstitution of fat extracted wheat flour which allows the return of lipid material with the minimum alteration of flour properties. A study of the effect of moisture level on lipid binding in reconstituted flour is compared with a similar study of the original flour. Flours with augmented lipid contents were produced and confirmation that the method avoided the introduction of mechanical work obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01552.x
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  • 4
    Electronic Resource
    Electronic Resource
    Adaptation of a Chromatographic Technique for Autoradiography (1961)
    [s.l.] : Nature Publishing Group
    Nature 189 (1961), S. 851-852 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Adaptation of a Chromatographic Technique for Autbradiography Five day-old seedlings of Phaseolus vulgar is L., variety Improved Canadian Wonder (with radicles approximately 4-5 cm. long) were injected with 10 {zl. of a solution containing 0-4 mc./pd. of sucrose uniformally labelled with carbon-14. ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/189851b0
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  • 5
    Electronic Resource
    Electronic Resource
    Distribution and Changes in the Galactose-containing Oligosaccharides in Ripening and Germinating Bean Seeds (1964)
    [s.l.] : Nature Publishing Group
    Nature 202 (1964), S. 108-109 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] As a first step in elucidating the metabolism of these oligosaccharides, a study was mad of their changes and distribution in ripening and germinating seeds of Phaseol^ vulgwris L., variety 'Improved Canadian Wonder*. Fresh samples of the beans and of the parent plant were taken at various ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/202108a0
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  • 6
    Electronic Resource
    Electronic Resource
    Sucrases in Phaseolus vulgaris (1961)
    [s.l.] : Nature Publishing Group
    Nature 191 (1961), S. 601-602 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] The oc-galactosidase activity proved to be typical of that described by Courtois et al.*-7 in extracts of coffee and haricot beans and by Pridham8 in extracts of Vicia faba, since it removed galactose from verbascose, stachyose and raffinose in vitro to give sucrose. From the higher homologues, ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/191601b0
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  • 7
    Electronic Resource
    Electronic Resource
    A Chromatographic Method for studying Simple Compounds in Plants (1958)
    [s.l.] : Nature Publishing Group
    Nature 181 (1958), S. 280-281 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Fig. 1. Sectioned bean I would like to indicate the possibilities of a less-elaborate technique to attain similar or more defined results. The method, comparable in principle to that of La Cour and Drew1, is essentially to press the sap juices of the plant in question directly on to the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/181280a0
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