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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 17,
Issue 2,
1983,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408398209527344
出版商:Taylor & Francis Group
年代:1983
数据来源: Taylor
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| 2. |
Legume lipids |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 17,
Issue 2,
1983,
Page 97-139
H. E. Pattee,
D. K. Salunkhe,
S. K. Sathe,
N. R. Reddy,
RobertL. Ory,
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PDF (2847KB)
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摘要:
The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off‐flavor development, and their technological implications in foods of dry, oil‐rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off‐flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.
ISSN:0099-0248
DOI:10.1080/10408398209527345
出版商:Taylor & Francis Group
年代:1983
数据来源: Taylor
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| 3. |
Nitrite, nitrite alternatives, and the control ofclostridium botulinumin cured meats |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 17,
Issue 2,
1983,
Page 141-187
MerleD. Pierson,
LeslieA. Smoot,
MichaelC. Robach,
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PDF (3128KB)
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摘要:
Historically, nitrite has been a component of meat‐curing additives for several centuries. In recent years the safety of nitrite as an additive in cured meats has been questioned mainly because of the possible formation of carcinogenic nitrosamines. Nitrite has many important functions in meat curing including its role in color development, flavor, antioxidant properties, and antimicrobial activity. The inhibition ofClostridium botulinumgrowth and toxin production is an especially important antimicrobial property of nitrite. This review discusses the effects of processing, curing ingredients (especially nitrite), and storage of cured meats in relation to the control ofC. botulinum. If nitrite is eliminated from cured meats or the level of usage decreased, then alternatives for the antibotulinal function of nitrite need to be considered. Several potential alternatives including sorbates, parabens, and biological acidulants are discussed.
ISSN:0099-0248
DOI:10.1080/10408398209527346
出版商:Taylor & Francis Group
年代:1983
数据来源: Taylor
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