摘要:

AbstractDough extensibility increased considerably with 20 to 80 ppm L‐cysteine HCI in the dough whereas resistance to extension and curve area decreased perceptibly. The asymptotic loads of control doughs of medium protein ((8.7 to 8.8%, 14% moisture basis) flours of WG 357 and WL 711 breadwheats were 253 BRABENDER units (B.U.) and 238 B.U. But with 20 ppm of L‐cysteine HCI, the values decreased to 142 B.U. and 149 B.U. which further decreased steeply as the level of L‐cysteine HC1 was increased to 80 ppm. Ascorbic acid was more effective than bromate in counteracting the effect of 20 ppm of L‐cysteine HCI in the dough. The values for structural relaxation constant decreased from 80 to 10 (WG 357) and from 70 to 10 (WL 711) as the level of L‐cysteine HCl increased from 0.0

ISSN:0027-769X    

DOI:10.1002/food.19800240902

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe nutritional quality of edible portions from certain kinds of pigeons that exist in Egypt was studied by determining their biochemical composition and by biological evaluation. Pigeon meats are in general fatty. They have a high energy value and contain all essential amino acids in amounts and proportions required by the human body. They are excellent sources for vitamins and minerals particularly B1, B2, calcium, phosphorus and iron. The nutritive value of pigeon proteins is rather good. No significant differences were encountered due to variations of type or sex.

ISSN:0027-769X    

DOI:10.1002/food.19800240903

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractEs wurde der Cu‐, Zn‐, Cr‐, Co‐, Mn‐, Fe‐ und Ni‐Gehalt von 703 Proben tierischer Lebensmittel (Fleisch, Innereien, Milch, Eier) aus verschiedenen Landesteilen und von 370 Gemüse‐ und Obstproben untersucht. Berechnungen anhand der Verbrauchsangaben des Statistischen Zentralamtes ergaben, daß die Cu‐ und Fe‐Aufnahme der Bevölkerung unter dem von der FAO/WHO vorgeschlagenen Wert liegtIm Falle einer Ernährung von Säuglingen mit ausschließlich auf Milchbasis hergestellten Säuglingsfertignahrungen (heimische Erzeugnisse und Importe aus westlichen Ländern) ist deren Versorgung noch ungünstiger als die der Erwachsenen; während Muttermilch auch den Bedarf an Spurenelementen optimal deckt, nehmen sie bei der Ernährung mit Säuglingsfertignahrung auf Milchbasis lediglich 10‐15% ihres Kupferbedarfes und 20‐35% ihres Eisenbedarfes zu sichDie Verfasser lenken die Aufmerksamkeit auf die Gefahr einer im Säuglingsalter erlittenen und beim Erwachsenen sich lange Zeit auswirkenden

ISSN:0027-769X    

DOI:10.1002/food.19800240904

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractDer exopeptidatische Abbau von Peptidgemischen durch die Aminopeptidase der Bürstensäume wird durch die Anwesenheit freier Aminosäuren gehemmt. Nach Entfernung der freien Aminosäuren aus dem Peptidgemisch erfolgt eine weitergehende Spaltung. Die Aminosäurezusammensetzung der verbleibenden Restpeptide stellt einen zweiten Faktor dar, der einer vollständigen Spaltung der Peptide entgegen

ISSN:0027-769X    

DOI:10.1002/food.19800240905

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractMethyl oleate was oxidized at 60°C at free access of air in presence of varying amounts of copper(II)‐chloride. Changes of hydroperoxides followed equation (V):.The relationships between the two reaction rate constants and the concentration of copper(I1)ions are best expressed by hyperbolic equations (VII) and VIII, respectively:.The relation between the concentration of copper and the time necessary to attain the maximum rate of increase of the hydroperoxide content was hyperbolic as well. The rate of the hydroperoxide formation increases thus with the increasing content of copper chloride but the rate of hydroperoxide decomposition becomes still more rapid at the same time so that the accumulation of hydroperoxides is inhibited in case of extremely high concentrations of copp

ISSN:0027-769X    

DOI:10.1002/food.19800240906

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe curd working properties and chemical compositions of Cheddar cheese prepared with different enzyme preparations of Rhizopus oligosporus No. 1104 were compared with calf‐rennet cheese. Three coagulants derived from R. oligosporus exoenzyme: heat treated (HT), aluminium trioxide adsorbed (ATA) and heated and aluminium trioxide adsorbed (HATA), having considerably less proteolytic activity were used along with crude enzyme (RO) for cheese making. These enzyme preparations did not affect significantly the renneting time, acidity development, fat loss in whey and the yields of green cheese as compared to calf‐rennet, but they did show higher proteolysis and lipolysis. Cheese made with these enzymes graded slightly inferior in the organoleptic qualities to calf‐rennet cheese. However, in the early stages of ripening these cheese exhibited body and flavour closer to calf‐rennet

ISSN:0027-769X    

DOI:10.1002/food.19800240907

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractEs werden Kaschkawalkäse aus Schafs‐ und Kuhmilch mit dem bakteriellen Enzympräparat „Mesenterin 11‐11”︁, dem bulgarischen Käselab „Pharmachim”︁ und dänischem Chymosinlab unter Produktionsbedingungen hergestellt. Dabei wird das Verhalten der flüchtigen Fettsäuren beim Reifungsprozeß im Laufe von 90 Tagen untersucht. Es werden neue Erkenntnisse über die Bedeutung des Index K = c2c4/c5c8für

ISSN:0027-769X    

DOI:10.1002/food.19800240908

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractFlavour properties of the individual fractions of aroma concentrate isolated from yeast autolysate Gistex X‐II Powder were organoleptically evaluated. Using coupled gas chromatography‐mass spectrometry there were identified some volatile substances in the basic and neutral fractions. Alkylpyrazines were found as the major constituents of the basic fraction. Nitrogen and oxygen‐containing heterocyclic compounds, phenols and carbonyls were identified in the neutral fraction. The influence of heat treatment on yeast autolysate was also investi

ISSN:0027-769X    

DOI:10.1002/food.19800240909

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractProtein isolates prepared from yeasts by isoelectric precipitation and ultrafiltration, respectively, show differences in their solubility and gelchromatographic behaviour. The ultrafiltrated preparation represents a less aggregated protein. The SDS‐discelectrophoresis patterns are identical, which is a proof for an identical protein polypeptide distribution in the isoelectric precipitated and ultrafiltrated samplesSignificant differences were found between ultrafiltrated proteins fromSaccharomyces cerevisiaeandCandida guilliermondiyeasts using SDS‐disc‐electrophoresis, gel chromatography, as well as determination of solubility profiles, amino acid composition, and thiol/disulphide contentAll the main fractions of the isolated protein posses a molecular weight distribution mainly in the range of 50000‐70000. The polypeptide patterns in the SDS‐electrophoresis are characterized by a great number of zones in the molecular weight range of 10

ISSN:0027-769X    

DOI:10.1002/food.19800240910

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe spinnability of emulsions basing on a two‐phase water—casein—sodium alginate system (pH 7.2) was studied as a function of the compositions of the co‐existing phases and of the ratio of their volumes by measuring the maximum fiber take‐up velocity. It has been established that the spinnability of the emulsion is practically independent of the compositions of the co‐existing phases. The dependence of the spinnability of the emulsion on the ratio of the volumes of the phases can be illustrated by an S‐shaped curve: except for the phase inversion region, the spinnability of the emulsion is determined by the spinnability of the continuous (matrix) phase, and in the phase inversion region, changes sharply from one constant level to another. A 2.2 % solution of sodium alginate was spun through spinnerets of different channel diameters at constant linear extrusion rate. It was shown that a variation of the jet cross section has no effect on the maximum fiber take‐up velocity. On this basis it was assumed that beyond the phase inversion region the effect of the content of the disperse phase on the spinnability of the emulsion is equivalent to a change in the effective cross section of the matrix phase. The universal character of these assumptions has been confirmed by experiments in spinning of a silicone oil/sodium alginate so

ISSN:0027-769X    

DOI:10.1002/food.19800240911

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY