摘要:

ABSTRACTUsing gas chromatography techniques after lipid extraction, soybean hulls were analyzed for their plant sterol components. Soybean hulls contained 7.46% and 2.02% moisture and lipid components, respectively. Three plant sterols, campestrol, stigmasterol, and β‐sitosterol, were quantified in the ratios of 1: 1.5: 2. The use of soybean hulls as food ingredients was discussed for their potential serum cholesterol reducing effec

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06074.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe nutritional and compositional changes (via adulteration screenings) in California navel orange juice during commercial debittering using a hydrophilic absorbent were studied. Both reconstituted and freshly extracted juices were analyzed. There were significant reductions in limonin, citrus oils and pulp. Citrus oils and pulp can be replenished without violation of federal standards of identity. Increases in mineral content resulted from the use of mineral‐laden water for reconstituting concentrates before treatment and not from the use of the absorben

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06075.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTWhen compared with the unirradiated spores, gamma irradiated spores of aflatoxin‐producing fungi did not produce more aflatoxin after inoculation on autoclaved rice. The greatest amount of aflatoxin was produced by the inoculum of the colonies obtained from unirradiated spore suspension, whereas, the inoculum of colonies from irradiated spore suspension produced comparatively lower amounts of the toxin in synthetic glucose‐salt medium. The studies indicated that radiation did not increase the aflatoxin‐producing potential of the f

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06076.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe potential of waste fluids from clean‐up of a meat grinder to support growth (8°C and 35°C) of artificially inoculatedListeria monocytogenesScott A was examined. Estimated generation times were 10.1 and 2.3 hr at 8°C, and 8.9 and 2.2 hr at 35°C for a fluid collected during rinsing of the meat grinder and a fluid collected from the floor drain, respectively. A sanitizer fluid (25 ppm titratable iodine), collected after sanitation of the grinder, inactivated the inoculated cells. Thus, waste fluids may support growth ofL. monocytogenesin meat processing facilities, but frequent sanitation should inactivate the pat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06077.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTA rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150°C, and the headspace injected using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace analysis, most have been identified by gas chromatography/mass spectrometry and eight have been related to specific flavor characteristics

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06078.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe contribution of sucrose, a nonreducing sugar, to nonenzymatic browning in potato chips was investigated using a model system of buffered sugars and glycine applied to filter paper discs that were then heated in oil. It was found by fiber optic colorimetry that sucrose and the amino acid produced darkening comparable to that of reducing sugars. It is postulated that sucrose enters the reaction by thermal hydrolysis to yield glucose and fructose. Addition of glucose and glycine to potato slices by vacuum infiltration resulted in increased darkening after frying but the sugar proved to be the limiting factor in nonenzymatic browning of potato chips, emphasizing the importance of sucrose in this reaction.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06079.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTA comparison of the effectiveness of two procedures, ammonium sulfate fractionation and concanavalin A affinity (Con A) chromatography, for the purification of β‐conglycinin from soy flour was made. In addition, the effect of toasting on the effectiveness of these two procedures for purifying β‐conglycinin was studied. Results indicated that Con A affinity chromatography was less effective than the ammonium sulfate fractionation for the purification of β‐conglycinin. The ammonium sulfate fractionation produced nearly homogeneous β‐conglycinin; however, the yield from this procedure was very low (4.1%). Toasting the soy flour decreased the purification effectiveness of both

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06080.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY