摘要:

AbstractHygroscopic material, when it comes into contact with atmospheric air, desorps or absorps the moisture from the surroundings until it reaches equilibrium. In the present study, groundnut and chillies were dried in a controlled air supply (at a particular temperature and relative humidity). The equilibrium moisture content (e.m.c.) and relative humidity (r.h.) relationships were studied at different temperatures. Values of constantscandnof Henderson's equation were computed and desorption isotherms were drawn for groundnut components and chillies. It was observed that e.m.c. depends upon type of material, the temperature and r.h. of the air.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250502

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractA method is described for the quantitative determination of the protein content in dried yeasts. A special pretreatment to break the yeast cell wall is used followed by a biuret determination.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250503

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThe influence of the level of potassium supply on the incorporation of labelled nitrogen (15N) was studied in young tobacco plants. During a 4‐h period the plants, which were well supplied with potassium, absorbed a greater amount of labelled nitrogen and utilisation of this nitrogen for the synthesis of organic nitrogen compounds occurred more rapidly. The results clearly indicate that in the plants with lower K supply soluble amino acids accumulated whereas in the “+K” plants the incorporation of amino nitrogen into the protein fraction was accele

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250504

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThin‐layer chromatography has been used to separate, identify and quantitatively estimate the polar lipids in tea leaves and seeds. Young shoots have been found to contain a higher concentration of phosphatidyl ethanolamine and phosphatidyl choline than older leaves, which have a high concentration of galactolipids. Seeds contain a high concentration of phosphatidyl cholin

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250505

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractArachis hypogaeaL. ‘Tifspan’ and ‘Florunner’ peanuts (groundnuts) were treated with selected foliar fungicides for control of Cercospora leafspot. Peanut fruits were harvested on three different dates and analysed for aflatoxin, oil and protein content and degree of maturity. No significant differences (P=<0.05) in aflatoxin incidence were associated with either fungicide treatments or harvest dates. Significant differences were observed, however, in the percentage protein and oil content of the peanut kernels, depending upon the fungicide treatment. Delayed maturity was caused by specific fungicide tre

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250506

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractFresh pimento pulp waste was dehydrated in a pilot Arnold dehydrator to give meals rich in the red xanthophylls, primarily capsanthin. Xanthophyll content of the dehydrated meal ranged from 896 to 1114 mg/kg. Dejuicing of the pimento pulp prior to dehydration decreased charring during drying as well as the quantity of water to be evaporated. Carotenoid losses during dehydration ranged from 17 to 22% for xanthophyll and 0 to 10% for carotene. Although the unprotected pimento carotenoids were rapidly lost during storage either alone or in admixture with dehydrated lucerne, addition of the antioxidant ethoxyquin proved to be very effective in preventing carotenoid storage losses. Levels of 1% pimento meal should be adequate in poultry diets when fed in combination with lucerne meal.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250507

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThe leafy tops of kenaf plants grown as a paper pulp crop were analysed to assess their potential value as a feedstuff. Procedures were investigated for incorporating ammonia nitrogen into the material to enhance its nutritive value. Nitrogen thus fixed was stable during subsequent hot‐air drying of the produc

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250508

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThe effect of the following processes on the flavour of the product as compared with that of fresh onion has been investigated: pickling, canning, boiling and frying under domestic conditions, dehydration in hot air and by freeze‐drying and freezing. Flavour assessments were based on determination of pyruvate, thiolsulphinate and volatile components in headspace, gas‐liquid chromatograms as well as sensory testing in certain cases. All the methods of flavour assessment led to the conclusion that these processes were accompanied by large flavour losses. Quantitative estimates of the losses, varied with the analytical method in question, but were in general of the order of 90 to 95%. Freeze‐drying gave a product which retained more of the characteristic flavour components of fresh onion, as judged by sensory tests, than the other processes and in this case the taste threshold test indicated a flavour loss of 95%, pyruvate (PE) a loss of 25%, thiolsulphinate 26% loss and gas‐liquid chromatography a loss of total peak area of 57%. Evidence that onions are consumed mainly for their flavour rather than as a source of nutrients in the classical nutritional sense is discussed and other factors which influence the flavour strength of the vegetable are r

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250509

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractFlavour changes in onions stored at ambient temperature for 40 to 224 days have been investigated by sensory and biochemical methods on freeze‐dried samples. A probable explanation for the observed increases in flavour strength with increasing periods of storage is discusse

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250510

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThe simultaneous changes that occur during the manufacturing of meat meals by batch dry rendering were investigated using a pilot‐plant dry renderer. During the initial period of heating, water was rapidly removed from the contents of the renderer and the temperature and nutritive value of the contents remained constant. After most of the water had been removed, the temperature increased rapidly to 130 ºC from 105 ºC and the availability of essential amino acids and the nutritive value of the contents of the renderer decreased. There was a simultaneous decrease in the total reducing sugars and glucose. The results are explained in terms of the Maillard react

ISSN:0022-5142    

DOI:10.1002/jsfa.2740250511

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY