摘要:

AbstractThree different methods of isolation of volatiles released by heating of the paperboard were compared. The volatiles produced by 30–60 min of heating at 150 °C were isolated by: 1) extraction with diethyl ether 2) distillation with trapping in cooled diethyl ether and 3) adsorption on TENAX GC. The isolated volatiles were analyzed by gas chromatography coupled with the mass spectroscopy detection.The TENAX adsorption seems to give the best results, better than the other methods, by use of which not only volatiles were isolated and some part of volatiles was lost also by subsequent reactions of tho

ISSN:0027-769X    

DOI:10.1002/food.19930370202

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe composition of the volatile oil of coriander fruit of different geographical origins was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantif

ISSN:0027-769X    

DOI:10.1002/food.19930370203

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe isolation of the essential oil of cumin seeds by steam distillation is described. The chemical composition of the oil is investigated by means of chromatographic‐spectrometric methods and physico‐chemical indices. The 17 most important components are identified and quantif

ISSN:0027-769X    

DOI:10.1002/food.19930370204

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractBlack pepper oleoresin was prepared by alcohol extraction. Product characteristics and yields obtained by maceration and Soxhlet extraction were compared. The most attractive process was maceration and its influence on volatile oil composition was also evaluated by capillary GLC.

ISSN:0027-769X    

DOI:10.1002/food.19930370205

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThis review, which will be presented in seven parts is concerned with the use of rapeseed meal as an animal feeding stuff. The presence of glucosinolates in the meal limits its use due to a number of antinutritional and physiological effects. Whilst not in itself exhaustive, this review updates earlier reviews by reference to recent papers on the above topics.In this first paper the history of the crop and the current production situation are presented and the nature of glucosinolates and methods for their analysis are reviewed in order to facilitate a better appreciation of the problems referred in later sections.

ISSN:0027-769X    

DOI:10.1002/food.19930370206

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractRabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 °C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types ofrabadiwere prepared i.e. autoclaved and unautoclaved. In autoclaved type ofrabadicereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type ofrabadiwas precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclavedrabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type ofrabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 °C for 48 h in both the types ofrabadi.Phytic acid had a significant (P<0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flourrabad

ISSN:0027-769X    

DOI:10.1002/food.19930370207

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractEs wird die Wirkung von Gammastrahlen auf den Methionin‐ und Tryptophangehalt von Sojaproteinprodukten untersucht. Nach Bestrahlung mit Dosen von 1, 3 und 5 kGy tritt eine signifikante (p= 0,05) Abnahme des Methioningehalts auf. Dementsprechend vermindert sich die relative nutritive Qualität des Proteins. Signifikante (p= 0.05) Verluste an Tryptophan werden bei Strahlendosen von 3 und 5 kGy festgestellt. Hierbei korrelieren signifikant (p= 0.05) die Methionin‐ und Tryptophanabnahmen zum strahleninduzierten Anstieg der Oxydationsprodukte der Lipide; die Korrelations‐koeffizienten betragen 0.576 bzw.

ISSN:0027-769X    

DOI:10.1002/food.19930370208

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50, 75, 80, 85, and 90 °C. Simultaneous analysis of the vitamins was achieved by HPLC using a μ‐Bondapak column. The activation energies for the losses of thiamin, niacinamide, and riboflavin were determined as 25 kJ/mol, 22 kJ/mol, and 11 kJ/mol, respectively. It was concluded that the leaching of these vitamins into cooking water was the main pathway for their loss during macaroni preparat

ISSN:0027-769X    

DOI:10.1002/food.19930370209

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractFeeding of bitter gourd(Momordica charantia)at 0.02, 0.1 and 0.5% (dry weight) levels in a semi‐synthetic diet for a period of 8 weeks did not have any adverse influence on the food intake, growth and organ weights of normal adult rats. The haematological parameters of these experimental rats were also normal. Serum cholesterol levels of the rats receiving 0.5% bitter gourd were significantly lower than those of the control rats. There was no hypoglycaemic effect of bitter gourd in these normoglycaemic rat

ISSN:0027-769X    

DOI:10.1002/food.19930370210

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractOn the base of the data of conformational analysis and quantum‐chemical calculation (method CNDO/2) of the series of phenol derivatives with smoke flavour it was shown that the structural fragment responsible for the odorant activity consists of the oxygen atom and two hydrogen atoms. The atomic orbitals of these atoms are constituting the highest occupied molecular orbital (HOMO) with the high values of the orbital coefficients of their 2pπ− and 1s‐orbitals. The distance between the hydrogen atoms is 1.7–2.5 Å, while the average distance (L) from these hydrogen atoms to the oxygen atom is 5.45 ± 0.85 Å. The dependence between the value of psychological response for the presence of the studied compounds within the gaseous phase and the valu

ISSN:0027-769X    

DOI:10.1002/food.19930370211

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY