摘要:

AbstractSheep perinephric fat has been found to contain 11‐cyclohexylundecanoic acid to the extent of approximately 0.05% of the total weight of fatty acid

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180601

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractThe physiological availability of the iron in selected foods of the Middle East was studied from haemoglobin regeneration in anaemic rats fed on diets in which these foods were the sole source of iron. None of the foods studied was as efficient as ferrous sulphate in promoting haemoglobin regeneration. Taking iron in ferrous sulphate as being 100% available, iron availability values for okra, chard and parsley were low, namely, 25, 45 and 48% respectively; other relative percentage values were: kidney bean, 59; lentil, 67; broad bean, 63; decorticated sesame, 67; parboiled wheat, 62; and brown bread, 75. The values for whole wheat and chickpea were greater than 80%. The availability of iron in prepared dishes and meals reflected that in the component foods. Since the iron in many plant foods seems to be much less available than inorganic iron, it is suggested that requirements for this nutrient should be reconsidered for areas such as the Middle East where the population derives a high proportion of dietary iron from plant sources.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180602

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractThe addition of 2–5 ppm of TMTDS (tetramethylthiuramdisulphide) or ziram markedly decreased the shelf life of canned pears, but 1 ppm of these materials had little effect. The addition of trace levels of sulphur or captan to canned pears appeared to increase the shelf life; addition of sodium sulphide appeared to have a negligible effect on shelf life. The shelf life of canned peaches, apricots, pineapple, apples, and citrate solution was also decreased by the addition of 5 ppm TMTDS or ziram. TMTDS and ziram caused pitting of the base steel of the tinplate with little attack on the tin coating. Pitting was not seen in cans containing added sulphur, sulphide, or captan and the rate of corrosion of the tin coating was less than in cans containing no added chemicals. Formation of passive films and reduction of the hydrogen overpotential were considered to be important factors influencing corrosion of cans containing the added agricultural chemical

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180603

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractDurum semolina and farina from hard red spring wheat were fractionated into starch, gluten, watersoluble fraction and sludge. By systematic interchange of the various fractions, a series of reconstituted ‘flours’ was formed. Macaroni was made from these reconstituted materials and the colour and cooking characteristics of these macaroni samples were evaluated. In this way, differences in the effects of the four fractions from the two wheat types on macaroni quality were studied.Macaroni made from durum wheat had superior colour, higher cooked weight, greater residue and lower firmness score than macaroni made from hard red spring wheat. Interchange of gluten and water‐soluble fractions had the most pronounced effect on macaroni colour and on macaroni cooking characteristics. Interchange of starch and sludge fractions had no effect on colour and only a small effect on cooking qu

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180604

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractThe tuber starches of several species and varieties of yam (Dioscorea) grown as food crops in West Africa were examined. The granule sizes were investigated, and the forms of the starch granules are illustrated in photographs. Amylose contents were also measured, together with ‘pasting temperatures’, viscous properties and gel strength.The granules ofD. rotundataandD. alatawere large (10–70 μ) while those ofD. esculentaandD. dumetorumwere much smaller (1–5 μ). The starch ofD. rotundatagave the most viscous solutions, but that ofD. alatagave the strongest gel. Pasting temperatures ranged between 76

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180605

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractVolatile aroma constituents were removed from cooked chicken by vacuum distillation at 35°, followed by extraction of the aqueous distillate with ethyl chloride and concentration into a small volume of isooctane, to facilitate their analysis by gas‐liquid chromatography. In an alternative procedure the meat, powdered in liquid nitrogen, was extracted with ethyl chloride, and the volatiles were separated from the lipid extract by vacuum distillation and similarly concentrated for application to the column. The second method gave the better extraction, particularly for components of higher boiling point. Optimum sensitivity and reproducibility were achieved by transfer of the whole of a concentrated extract of the volatiles from e.g. 100 g meat in 1–3 ml of solvent on to a column previously cooled to ‐60° to ‐70°, followed by rapid heating to 31° and subsequent temperature programming to 200° in the usual way. Compounds of chain length C4to C15(at least) could be quantitatively transferred to the column and determined by th

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180606

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractThe phospholipids of porklongissimus dorsimuscle were investigated. The proportions of the major phospholipid components appeared to be constant in different regions of the same muscle, although the total lipid‐P varied widely.Homogenates of the muscle were fractionated by differential centrifuging ‐ ‘myofibrillar’, ‘mitochondrial’, ‘reticular’, and ‘final supernatant’ muscle fractions being obtained. Sarcoplasmic reticulum appeared to be present very largely with the fibrils in the ‘myofibrillar’ fraction, which contained 40–78% of the total lipid‐P. The percentage composition of the phospholipids was similar in the first three sub‐cellular fractions, while the fourth contained less of the ‘kephalin’ component. During fractionation of the muscle, substantial losses of phospholipids occurred; the possible origin and cause of these losses are discussed.The sum of lipid‐P in the first and third subcellular fractions, containing sarcoplasmic reticulum, showed a highly significant negative correlation with pH1, (muscle pH 45 minutes after slaughter) which represents an approximate index of the rate of post‐mortem glycolysis in the muscle. The signific

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180607

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractIn flour suspensions a substantial proportion of malt α‐amylase is adsorbed from solution by the damaged starch in flour whereas much smaller proportions of fungal amylase are adsorbed under similar conditions. The greater adsorption of malt α‐amylase by damaged starch is mainly responsible for the enhanced effect of malt in the maltose test. Only about 60–70% of malt α‐amylase appears to be capable of being adsorbed by flour, and this suggests that the enzyme contains at least two components differing in their adsorption chara

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180608

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractFruit and leaves of blackcurrant bushes, from commercial and trial plots that had been sprayed with endosulfan, were examined for the presence of the two endosulfan isomers and for ‘endosulfan sulphate’. Total residues of these three compounds on commercially grown fruit in England did not exceed 1 ppm. Considerably higher residues were found on fruit which had been deliberately overspra

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180609

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY

摘要:

AbstractThe determination, with an E.E.L. flame photometer, of sodium in the seeds, pulp, peel and stems of apples is subject to errors owing to the presence of calcium, potassium and magnesium. In the absence of phosphate, values which are too high by as much as 50% may be obtained.Phosphate is present in the ash of the seeds, pulp and peel of Cox's Orange Pippin apples in amounts sufficient to suppress completely the effect of calcium, but the amount in the ash of the stems is insufficient to do so and errors of about 10% may arise.The sum of interferences due to potassium and magnesium in the ash of any part of the apple results in positive errors of up to 7%.Apart from slight variations near the surface, sodium concentrations in median transverse sections of apples rise from the surface of the fruit to a maximum at 5 mm inside and then fall towards the centre. The variations within the outer 3 mm appear to be characteristic of individual apples and unrelated to orchard treatment and time in store.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740180610

出版商:John Wiley&Sons, Ltd    

年代:1967

数据来源: WILEY