摘要:

AbstractAnalytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined.Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation.Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540112

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

摘要:

AbstractMale cattle were emasculated by total castration, vasectomy or immunocastration and one group was left entire. The effects of the treatments on meat quality related parameters were examined. Dark cutting beef was undetected in the steers and occurred at only very low levels in the other male types. Steers had histochemical profiles significantly different from those of the other male types. Total castration seems to produce more profound physiological changes than vasectomy and immunocastration.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540113

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

摘要:

AbstractIn order to investigate the sorption of volatile compounds by electron beam irradiated ethylene/vinyl acetate copolymer (EVA) films, permeation measurements in the vapour phase were carried out. The diffusion coefficients of octane, ethyl hexanoate, octanal, octan‐1‐ol andd‐limonene increased with an increase in the irradiation dose. The sorption of all volatile compounds in this study was depressed in electron beam irradiated film: the decreases in solubility coefficients for 20 Mrad EVA film were 15% for octane and ethyl hexanoate, 45% for octan‐1‐ol and octanal, and 50% ford‐limonene. The enthalpy change in sorption (ΔH) of ethyl hexanoate was −13·4 kJ mol−1for 50 g kg−1EVA film at a dose of 20 Mrad compared with −27·6 kJ mol−1for the unirradiated one. In a homologous series of aliphatic alcohols, sorption was significantly depressed with increasing carbon chain length. Judging from both heat‐seal strength and sorption behaviours, the most appropriate irradiation dose for the practical usage of irradiated EVA film was less than 15, 10 and 5 Mrad for 50, 95 and 150 g

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540114

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

摘要:

AbstractVarious hydration properties (solubility, water binding capacity and viscosity) of collagenous material from muscle connective tissue and skin are analysed in terms of pH and NaCl concentration in the medium. In general terms it is found that functionality is at its greatest where pH is between 2 and 4, and that the addition of NaCl reduces functionality, except in the case of viscosity. Both collagenous materials react similarly to changes deriving from pH and the addition of NaCl. The data are relevant to the possible utilisation of waste products from the fish industry as functional ingredients in other foodstuffs.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540115

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

摘要:

AbstractA method is presented whereby the toxic amino acid gizzerosine can be determined in fish meals to a lower limit of 10 mg kg−1. Fish meal was hydrolysed with hydrochloric acid and, after concentration by freeze drying, derivatised with dansyl chloride solution without further clean‐up. A fraction containing the tridansyl derivative of gizzerosine was separated and collected by HPLC and from this the didansyl derivative was separated after treatment with formic acid on the same column as previously using the same mobile phase. Seventeen fish meals, some causing severe gizzard erosion in chickens, were analysed but in none of them could gizzerosine at or above this level be fo

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540116

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

摘要:

AbstractProcessing of maize (Zea maysL fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg−1) than dry corn (7·15–7.60 g kg−1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540117

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540118

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740540101

出版商:John Wiley&Sons, Ltd    

年代:1991

数据来源: WILEY