摘要:

AbstractEs wurde die Oxydationsstabilität pflanzlicher Fette (Schmelzpunkt 28–30,5°C) untersucht, die vollständig hydrierte Fette (Iodzahl bis 1,0) und Lecithin enthielten. Die Untersuchungen bezogen sich auf die Konzentration der zugesetzten Stoffe und auf eine vorangegangene 60minütige Temperierung bei 150°C. Die Lecithin enthaltenden Proben zeigten bei 98 und 110°C eine erhöhte Oxydationsst

ISSN:0027-769X    

DOI:10.1002/food.19900341002

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe aim of the investigations was the determination of the lead, cadmium, copper, zinc and iron content. It was found that lead and cadmium content in the kidneys and livers of porkers from the Cracow region was several times higher than in the case of porkers from an agricultural region (control). The average lead concentration in 35% of kidneys and livers coming from the porkers of the Cracow region exceeded the permissible norm.

ISSN:0027-769X    

DOI:10.1002/food.19900341003

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900341005

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractUnter den Bedingungen der Lebensmittelzubereitung und ‐lagerung laufen in der Fettfraktion drei verschiedenartige Prozesse ab, die auf das Aroma und den Geschmack Einfluß haben: 1. hydrolytische, 2. oxydative, 3. pyrolytische Prozesse. Die beiden erstgenannten können auch enzymatisch katalysiert werden. Die Hydrolyse sowie die Oxydation haben einen günstigen Einfluß auf das Aroma. Wenn die Produkte aber in größeren Konzentrationen gebildet werden, werden sie meistens als negativ empfunden; die Produkte werden ranzig. Diese zum Ranzigwerden führenden Prozesse sollen womöglich, besonders während der Lagerung, inhibi

ISSN:0027-769X    

DOI:10.1002/food.19900341006

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900341009

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe effects of the commercial thermal processing and storage on the retention of ascorbic acid, thiamine and riboflavin in potatoes and cow peas have been studied. Samples have been collected after washing, blanching and thermal processing operations. Washing had no significant effect on the levels of these vitamins in both potatoes and cow peas. Either blanching (at 100°C for 2 min) or thermal processing (at 121°C for 20 min) had a great effect on the retention of ascorbic acid, thiamine and riboflavin. While the retention of ascorbic acid and thiamine had been affected by the storage conditions (at 25°C for 6 month), there was no significant change of riboflavin content in potatoes and cow peas. Based on a laboratory study, leaching was largely responsible for losses of these vitamins during water blanching, thermal processing and stora

ISSN:0027-769X    

DOI:10.1002/food.19900341010

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe effects of hydrothermal treating parameters on trypsin inhibitor (TI), lectin and urease activities in whole soybean seeds were investigated by Response Surface Analysis (RSA). Independent variables with equidistant levels examined in this study were the following: treating temperature (levels: 70, 85 and 100°C), treating time (levels: 10, 30 and 50 min), and soaking time (2, 4 and 6 h). The functions between treating parameters and responses values of TI, lectin and urease activities in treated soybean were calculated by multiple, non‐linear regression analysis and analysis of variance.Mathematical models were developed in this study to predict TI, lectin and urease activities in soybean during hydrothermal processing and they have been found to be significant (P[%] = 0.1, 1.0, and 0.1, respectively). Differences between the effects of processing parameters on the inactivation of TI, lectin and urease in soybean were observed and they can be seen either from the mathematical models or the typical figures.The modeling of the effects should help in selection of optimal parameters of hydrothermal treatment for destruction of TI. lectin and urease in soybean. Based on the modeling, lectin and urease can be fully inactivated in soybean treated at proper conditions, while remaining TI activity can be expected in soybean treated at any conditions examined in this stu

ISSN:0027-769X    

DOI:10.1002/food.19900341011

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900341013

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractConjugated dienoic lipid hydroperoxides produced by lipoxygenase‐catalyzed oxidation of linoleic and linoleic acids may be decomposed during the reaction either by various enzymic reactions or by the reaction with protein. The interaction of hydroperoxides with protein is very rapid under the experimental conditions, i.e. at room temperature, and in the presence of water, so that 60–70% of the oxidation products become bound to proteins with in 5–20 min. Therefore, the content of free, extractable conjugated dienoic hydroperoxides reaches the maximum within 5–10 min in case of sodium salts of essential fatty acids, their methyl esters or the natural triacylglycerols, respectively. Both the conjugated double bonds and the hydroperoxy groups are eliminated from the reaction medium during the reaction but the formation of lipoprotein complexes is partially reversible. Differences in reactivities were observed in rapeseed, hazelnut or poppyseed mixed proteins, and in various other pure p

ISSN:0027-769X    

DOI:10.1002/food.19900341014

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900341015

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY