摘要:

ABSTRACTA major form of vitamin B6in rice bran was isolated by various chromatographic techniques as colorless powder. It was identified as 5′‐O‐[6‐O‐((+)‐5‐hydroxy‐dioxindole‐β‐acetyl)‐β‐cellobiosyl] pyridoxine by spectroscopy, and enzymati

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08030.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTFour weaning food formulations prepared from 70% 72‐hr germinated rice/corn and 30% 48‐hr germinated mungbean/cowpea were studied for tocopherol constituents and compared to ungerminated controls. γ‐TocopheroIs were the major constituents of the mungbean‐supplemented samples. The cowpea‐supplemented foods contained a predominance of δ‐tocopherols followed closely by γ‐tocopherols, α‐Tocopherols were comparatively higher in corn‐ than in rice‐formulations. Tocopherols in the weaning foods decreased due to germination especially the γ‐tocopherols o

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08031.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe effects of natural fermentation on chemical and physical composition of tubers (Dioscorea rotundata) for flour production were studied. A fission yeast isolated from palmwine was evaluated as inoculum for fermenting yam samples. Tubers were blanched (10 and 20 min at 70°C) before fermentation for 96 hr at 30°C. Acid production and pH changes varied with time and were influenced by availability of fermentable sugars. Fermented products, including samples inoculated with yeasts, had higher protein values. Blanching and fermentation improved color and texture, producing flours with acceptable sensory qualities after 48 hr. Fermentation offers potential for preservation and improvement in quality of yam flou

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08032.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTRelationship was determined between CO2and O2headspace concentrations and growth ofRhizopus stoloniferon potato dextrose agar in sealed jars. Changes in gas composition were typical of microbial growth curves. A 2‐day lag period was followed by a 3.5‐day rapidly changing period (exponential growth) and leveling off. No further change was observed when O2was reduced to about 2%. A linear relationship was found between chitin (as glucosamine) formation and O2(r2= 0.96) and CO2(r2= 0.90) concentrations in headspace. Gas analysis (as measured by coefficient of variation) was more precise than chitin analysis. In air‐tight pure cultures, headspace gas analysis was an acceptable measure of mold growth with advantages of being nondestructive, simple, accurate, and

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08033.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTIn a simple, rapid isocratic HPLC method sugars and organic acids were separated on an Aminex HPX‐87 column in the H+form and detected using ultraviolet and refractive index detectors in series. Sugars (lactose, glucose and galactose) and acids (orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric and hippuric) were identified by retention times. This method affords a simple technique for monitoring starter culture activity and following quality changes during cheese maturatio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08034.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08035.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY