摘要:

AbstractAccelerated Blue cheese ripening as affected by addition of sodium dodecylsulphate (SDS) in levels of 0.05 or 0.075% alone or SDS (0.05 or 0.075%) + lipase was studied. There were no effects on the cheese chemical composition by addition to the cheese curd of SDS or SDS/lipase combination, except for an increase in titratable acidity of cheese. Proteolysis, lipolysis and carbonyl formation were enhanced in Blue cheese treated with SDS alone. Addition of lipase with SDS greatly increased lipolysis and carbonyl formation but it did not increase proteolysis as SDS alone.Organoleptic evaluation indicated that addition of SDS alone or in combination with lipase enhanced the development of texture and flavour of cheese and improvedPenicillium roquefortidistribution throughout the cheese. Cheese treated with SDS (0.075%) and lipase showed higher quality than the other cheeses.

ISSN:0027-769X    

DOI:10.1002/food.19920360102

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractSammo plant which is traditionally used in Egypt for the treatment of diabetes mellitus, was administered at low and high levels (4% and 8% respectively at the expense of starch) to adult male alloxanized albino rats, to study its effect on energy metabolism. Adenosine‐5‐triphosphate (ATP) in the brain (B), liver (L) and kidneys (K) organs of alloxanized rats was significantly lowered compared with the negative control. On the other hand, adenosine‐5‐diphosphate (ADP) and adenosine‐5‐monophosphate (AMP) contents in the same organs were elevated markedly. In this connection myokinase activity in cytoplasmic and mitochondrial fractions of B, L and K organs was stimulated at control. Also, the activities of some fundamental enzymes of the oxidative pentose phosphate pathway i.e. glucose‐6‐phosphate dehydrogenase (G‐6‐PD) and 6‐phospho‐gluconate dehydrogenase (6‐PGD) in cytoplasmic and mitochondrial fractions of the same organs were markedly increased.Administration of Sammo at low and high levels reduced the consumption of ATP in B, L and K organs relative to positive control. Whereas, ADP and AMP contents were relatively reduced. Also, myokinase activity in the same organs were relatively inhibited. The activity of G‐6‐PD and 6‐PGD in cytoplasmic and mitochondrial fractions of the same organs were also decreased r

ISSN:0027-769X    

DOI:10.1002/food.19920360103

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractGlucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90 °C were studied after 10, 20, 30, 40, 50 and 60 min. In general, an increase of temperature during the considered times produced a higher glucose loss. The apparent diffusion coefficients (D) for glucose losses from potatoes were calculated under the blanching conditions. The D‐values were found to be in the range of 3 × 10−10to 8 × 10−10m2· s−1and could be related to temperature by an Arrhenius equation, having an activation energy of 29.1 kJ/mol. The results will allow the prediction of mean glucose concentration in potato tissues, and hence the overall losses incurred, after a given blanch treatment in this time and temper

ISSN:0027-769X    

DOI:10.1002/food.19920360104

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractFungi and percentage decay associated with wild mango fruits during storage at different postharvest conditions were monitored. In addition the effect of chemical treatments (hot water, solutions of benomyl, sodium acetate and sodium metabisulphite) and film packaging on percentage rate of decay was investigated.The characteristic brownish black rot, brownish discolouration and rotting of tissue, and greenish‐black soft rot common in wild mango fruits during storage are associated with fungi of the generaAspergillus, BotrytisandPenicillium. The use of hot water, hot benomyl, hot sodium dehydroacetate and hot sodium metabisulphite (55 °C each) dips alone, or in combination with film packaging helped in reducing postharvest decay of wild mango fruits. Varietal differences in susceptibility of wild mango fruits to decay was also observ

ISSN:0027-769X    

DOI:10.1002/food.19920360105

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractOne of the most practical solutions to combat protein energy malnutrition (PEM) in low income groups is the intelligent mixing of cereals and legumes to make available low cost weaning foods of high nutritional quality. One of the main obstacles to increase energy and nutrient density of weaning foods of cereals and legumes is the bulk factor. In this study some simple methods of home processing to improve the nutritional quality of the home prepared weaning foods were tested and the processed weaning foods were chemically and biologically evaluated.Biochemical evaluation revealed that the germination of wheat raised its protein and fat and reduced carbohydrate, while there was almost no change on lentils. Comparing germination with a special “chapati” process, protein and fat content were higher in the formula processed by the former method, while minerals were higher in the same formula but processed by the latter method. Biological evaluation of the formula processed by the two different methods showed that germination got the highest PER and NPU compared with chapati process figures were (2.02 and 81.0) and (1.70 and 40.0) respectively. Although further research is needed, germination of ingredients of weaning foods of vegetable origin seems to be a good option of the simple home processing techni

ISSN:0027-769X    

DOI:10.1002/food.19920360106

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractZiel dieser Artikelserie ist eine Zusammenfassung von Verfahren und Methoden der digitalen Bildverarbeitung unter dem Blickwinkel ihrer speziellen Anwendung in der Lebensmittel‐ und Ernährungswissenschaft. Nach einer kurzen Einführung in die Grundlagen der digitalen Bildverarbeitung werden effektive Verfahren zur Erkennung isolierter Objekte in Binärbildern behandelt. Außerdem werden für diese Objekte geometrische Merkmale def

ISSN:0027-769X    

DOI:10.1002/food.19920360107

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractThe optimum conditions were determined for the preparation of protein isolates from ground, defatted guava seed flour. The isolates were obtained by micellisation and isoelectric precipitation techniques. The isoelectric point of guava seed protein was found to be pH 4.5 with a protein solubility of more than 85% above pH 9. Using 40–80 mesh particle size and extracting at pH 10 for 30 min, an isoelectric isolate was obtained by acidification to pH 4.5 which was 85.4% of the starting protein compared to 18.3% for micellisation protein obtained by twofold dilution with cold distilled water of 5% NaCl protein extract. The isolates were easily digested by the pepsin‐pancreatin enzyme system and were comparable to casein. The amino acid composition showed that guava seed flour and isolates were deficient in sulphur‐containing amino acids and in lysine, but contained the other essential amino acids in adequate levels. The micellisation isolate had higher fat absorption and emulsion stability than the isoelectric isolate, while other functional properties were almost si

ISSN:0027-769X    

DOI:10.1002/food.19920360108

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractDie Konturen von Objekten in digitalen Bildern können aus verschiedenen Gründen gestört sein, so daß die Objekte nicht vollständig erkannt werden können. In solchen Fällen werden Methoden zur Objektrekonstruktion benötigt. Es werden die Approximation der Objekte durch Ellipsen, Spline‐Funktionen und konvexe Hüllpolygone behandelt. Auch durch Dilatation und Erosion ist eine Objektrekonstruktion möglich. Schließlich wird eine Methode von Toussaint und Donaldson zum Schließen kleinerer Lücken in Kontur

ISSN:0027-769X    

DOI:10.1002/food.19920360109

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractEs wird die Erkennung einzelner Objekte in Konglomeraten behandelt. Dabei wird zwischen kettenförmigen Konglomeraten konvexer Objekte und flächenförmigen Konglomeraten in Binärbildern unterschieden. Weiterhin wird ein Algorithmus zur Detektion einzelner Objekte in Grauwertbildern beschrieben. In einigen Fällen ist auch eine Objekttrennung durch Erosion und Dilatation mö

ISSN:0027-769X    

DOI:10.1002/food.19920360110

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY

摘要:

AbstractBei der Trocknung und Konzentrierung inaktivieren die Enzyme. Die Kenntnis der Enzymerhaltung bei der Aufarbeitung von Fermentationsbrühen zu Konzentraten und Trockenprodukten ist für die biotechnologische Industrie von Bedeutung.In diesem Artikel werden Ergebnisse der Kinetik der thermischen Inaktivierung von β‐Glucanase vorgestellt. Es wird der Einfluß von Zusätzen auf die thermische Stabilität des Enzyms unt

ISSN:0027-769X    

DOI:10.1002/food.19920360111

出版商:WILEY‐VCH Verlag GmbH    

年代:1992

数据来源: WILEY