摘要:

ABSTRACTThe objective of this investigation was to find out the fluorine content of teas consumed in Iran and to evaluate the potentiality of tea as a contributor of fluorine. The fluorine content of eight samples of tea were determined by two methods in dry and infused forms. The results obtained showed a low variation. The variation of fluorine in dry tea was 10.25–15.25 mg/100g. The fluorine content of the infusions showed a range of 0.89–1.15 ppm. The amounts of fluorine extracted into infusions varied from 68.85–86.83%. The daily ration of 3.8 g/day contributes from 0.34–0.44 mg fluorine. No specific relation was found between the fluorine content of tea and percent of its extraction. Drinking tea and feeding infants with diluted infused tea in between breast feedings in Iran may account for some dental benefit in this

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb09792.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTRandomized slices of bacon were cooked at home by 25 consumers by their usual method of preparation and the edible portions were analyzed for nitrosamines. N‐nitrosodimethylamine (DMNA) and N‐nitrosopyrrolidine (NPyr) were found in all samples. Of the 25 preparations, five contained DMNA and five contained NPyr in concentrations greater than 10 μg/kg; only one sample contained both nitrosamines in concentrations greater than 10 μg/kg. Although the association between nitrosamine concentration, time and amount of heat is not strong, it appears that frying bacon at low or medium heat for less than 10 min can result in less than 10 μg/kg DMNA o

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb09793.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTResults of starch gel electrophoresis of degraded whole casein by a gamma‐radiation induced mutant ofL. bulgaricusshowed that the mutant degraded whole casein much faster than the parent cultur

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb09794.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTEgg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off‐flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protei

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb09795.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb09720.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY