摘要:

AbstractThe content and composition of the saccharides, protein and amino acids, phenolic acids, and saponins of four market classes (navy, dark red kidney, pinto and Black Turtle Soup) of edible dry beans (Phaseolus vulgaris L) were determined. These compounds are potential precursors of flavour development in the processed beans and may contribute to the unique flavour characteristics of the various bean classes.The contents of sucrose and stachyose were significantly different (P<0.05) for the four bean classes and ranged from 2.63 to 4.80 g per 100 g and 2–81 to 4–21 g per 100 g, respectively. Total nitrogen contents ranged from 3–92 to 4–71 g N per 100 g and were significantly different. The distribution of the amino acids was similar for the four bean classes. Coumaric, ferulic, sinapic and cinnamic acids were identified. The phenolic acid soluble esters were the predominant fraction, with lesser amounts of the free and insoluble phenolic acids. The total saponin contents of the bean classes were similar. Significant (P<0–05) differences in the distribution between the three major saponin components were

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510302

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThis study examined the body composition and serum and liver lipids in weanling rats fed diets containing distillers' dried grains with solubles (DDGS) from either white wheat (WW), red wheat (RW), corn (CO) or WW fortified with essential amino acids (FWW) as a sole protein source (1.6 % N in the diet). Although the DDGS‐fed groups had significantly lower body weights compared with the casein control (RC) after a 28‐day feeding trial, there were no significant differences among the dietary groups in percentages of body water, protein, lipid or ash. Serum cholesterol was significantly higher in rats fed the RW diet, and serum triglyceride was higher in the RC and FWW groups compared with the other dietary groups. Liver cholesterol and triglyceride concentrations (mg g−1liver) were not significantly different among the five dietary g

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510303

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThree genotypes of forage rape and two of winter oilseed rape (Brassica napus L), grown in a glasshouse, were inoculated with Delia floralis Fall eggs at 5 weeks and their roots were sampled after a further 6 weeks of larval attack. Individual and total glucosinolates were examined in seed and roots using HPLC. No clear relationship was found between seed and root total or individual glucosinolate content. Major differences in glucosinolate composition were found between uninoculated control roots. In two doublezero oilseed rapes, phenylethyl glucosinolate was predominant whereas, in the three forage rapes, 2‐hydroxy‐but‐3‐enyl was the major glucosinolate.Attack by D floralis larvae considerably modified both concentrations and relative proportions of individual glucosinolates in roots. The total glucosinolate content decreased for all of the rapes except double‐zero oilseed rape WRG35. In all rapes the proportion of aromatic to aliphatic glucosinolates increased after attack, largely due to increased levels of indolebased glucosinolates; 1‐methyoxy‐3‐indole methyl glucosinolate increased by over 88%. The total aliphatic glucosinolate content of all rape roots with the exception of WRG35 was reduced by 39–56% after attack. Possible causes for altered glucosinolate metabolism are discussed in relation to observed differences in levels of susceptibility to turni

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510304

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThe dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510305

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractIn general, the anthocyanin content of grapes increases during ripening but presents a concentration minimum a few days before physiological maturity. This minimum is sharper for the acyl derivatives. Significant behavioural differences were found between monoglucosides and their acyl derivatives.A polynomial model was used to describe the evolution of anthocyanins in the maturation of Tempranillo grapes (Vitis vinifera L).

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510306

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThe effects of temperature, concentration and nature of neutral salts, pH, glycine and ethanol concentration on the liquid/liquid phase equilibrium in broad bean legumin/salt/water and pea legumin/salt/water systems was investigated. The coexistence curves have upper critical points. The shape of the coexistence curve was independent of the above factors. Gas theory and Kirkwood‐Fuoss theory for dipole‐dipole and ion‐dipole interactions were used to describe the systems. It is suggested that the value of the excluded volume of protein molecules, the energy balance of dipole‐dipole interaction between protein molecules, ion‐dipole interaction of protein molecules with low molecular weight ions, and the energy of thermal motion of protein molecules are the main factors of the investigated p

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510307

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractProcessing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66:33 w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with low lipid content and very fine granulometry produced pasta with good colour characteristics and high cooking quality (with especially good surface conditions). The use of white maize varieties was preferred; they produced pasta which, after heat treatment, had colour indices close to those of durum wheat pasta. Extrusion conditions affected the colour characteristics and cooking quality of the pasta. The cooking qualities of macaroni products were better than those of spaghetti. In all cases, heat treatment (90°C for 2 h) improved the cooking quality of the pasta: it reduced cooking losses but did not alter the surface condition and viscoelasticity index

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510308

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractMicrobial growth in pre‐peeled potatoes was analysed to determine the simultaneous effect of sodium bisulphite concentration (105–219 mg kg−1), storage temperature (4, 7 and 10°C) and gaseous permeability of the packaging plastic film (polyethylene and EVA—SARAN—EVA used in vacuum) on product storage life.Composition of the microbial flora was determined at the beginning and the end of the storage period, and the principal microorganisms causing spoilage of the product were observed to be Pseudomonas spp and Enterobacteriaceae. Lag phase duration and specific rate constants were determined for these microorganisms in samples stored at each condition.In polyethylene‐packaged samples microbial growth was observed at various temperatures and SO2concentrations were tested. With vacuum packaging in low oxygen permeability films and residues of 100 mg SO2kg−1, microbial counts were maintained in the lag phase; larger residues produced microbial inhibition at

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510309

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractIn‐vitro culture cells were obtained from seven different varieties of Indian apples (Malus sylvestris L). The cultivar Golden Delicious showed the highest yield of callus tissue followed by Maharaji and American Epirouge. Cultured apple cells exhibited some deviation from the apple fruit in primary metabolism as well as primary metabolite profiles.In callus cultures, the pool size of free amino acids and organic acids increased considerably while the free sugar pool decreased drastically compared with apple fiuit. There was higher incorporation of14C acetate,14C citrate,14C malate and14C succinate into the CO2, lipid, protein, carbohydrate and amino acid fractions and lower incorporation into the free sugar fraction in cultured cells compared with the explant. The incorporation of14CO2showed a similar trend. Qualitatively, there was some similarity between the callus and explant in free amino acid and sugar profiles and dissimilarity in organic acids. Compounds such as citrate, succinate and fumarate and also some amino acids (methionine, arginine, leucine and proline) were present at higher concentration in callus cultures whereas they were almost absent in the original tissue. There were also differences in the carbohydrate and protein profiles of explant ana callus as judged by their sugar and amino acid make‐up respectiv

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510310

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractFunctional rapeseed flours were prepared by a mild soaking process using citric acid or ammonium carbamate. This treatment was effective in lowering the content of sinapine, glucosinolates and their hydrolysis products. A post‐treatment with alcohol/ammonia/water removed vinyloxazolidinethione, nitrites and isothiocyanates totally and left traces only of the glucosinolates. The treated flours possessed increased water and oil absorptions and excellent foaming properties. The soaking process also resulted in decrease of cooking loss in model meat systems of the Frankfurter type. The treatment did not change the amino acid composition which gave an essential amino acid index of 86

ISSN:0022-5142    

DOI:10.1002/jsfa.2740510311

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY