Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Louis B. Rockland"'
Autor:
Louis B. Rockland, George F. Stewart
Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability
Publikováno v:
The Journal of organic chemistry. 12(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a51233b705878d9b810b69c100240d28
https://pubmed.ncbi.nlm.nih.gov/20240595
https://pubmed.ncbi.nlm.nih.gov/20240595
Autor:
Max S. Dunn, Louis B. Rockland
Publikováno v:
Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.). 64(3)
SummaryA method for the determination of biological values of proteins with Tetrahymena geleii H has been described. The values found for casein, lactalbumin, a commercial protein hydrolyzate and gelatin have been compared with each other and with th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50a8c7e3ab421520200a99bc36e1e106
https://pubmed.ncbi.nlm.nih.gov/20293242
https://pubmed.ncbi.nlm.nih.gov/20293242
Publikováno v:
Physiological reviews. 27(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9aac421244c6b3810c84c473cdf613f
https://pubmed.ncbi.nlm.nih.gov/20282154
https://pubmed.ncbi.nlm.nih.gov/20282154
Publikováno v:
Journal of Food Science. 44:1004-1007
A simple, practical procedure has been developed for the preparation of quick-cooking winged beans. In boiling water the raw processed beans tenderized within 20 min or about 10% of the time required to cook untreated, pre-soaked beans. Redried, proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12d52c472fcfd517d995b36c020018d3
https://doi.org/10.1111/j.1365-2621.1979.tb03432.x
https://doi.org/10.1111/j.1365-2621.1979.tb03432.x
Publikováno v:
Journal of Food Science. 42:1208-1212
Light and scanning electron microscopy were employed to characterize intracellular configurational changes of starch granules during gelatinization as well as to estimate any apparent differences in gelatinization temperatures in standard and quick-c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::526cb1db7aaf419712631781b1be8751
https://doi.org/10.1111/j.1365-2621.1977.tb14461.x
https://doi.org/10.1111/j.1365-2621.1977.tb14461.x
Publikováno v:
Journal of Food Science. 42:1204-1207
Gelatinization temperatures of freely dispersed Lima bean starch were determined in pure water and a dilute aqueous salt solution. The composition of the salt solution was based on the hydration medium employed to process quick-cooking beans. Morphol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07e6aa0b34830f261091e0f1fab0bd4d
https://doi.org/10.1111/j.1365-2621.1977.tb14460.x
https://doi.org/10.1111/j.1365-2621.1977.tb14460.x
Publikováno v:
Qualitas Plantarum Plant Foods for Human Nutrition. 30:27-43
Soaking three beans cultivars (Phaseolus vulgaris L.: Great Northern, kidney, and pinto) in mixed salt solution (sodium chloride 2.5% + sodium bicarbonate 1.5% + sodium tripolyphosphate 1.0% + sodium carbonate 0.5%) resulted in 80%–85% reduction in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e075eb59c0b75ed5e49424dd1606dbe
https://doi.org/10.1007/bf01112102
https://doi.org/10.1007/bf01112102
Publikováno v:
Journal of Food Science. 42:25-28
Direct comparisons were made on the content and retention of thiamine, pyridoxine, niacin and folacin in quick-cooking (large Lima, pinto, pink, blackeye) beans prepared from authentic, chemically characterized lots of commercial dry beans. Significa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d10287c289e873fa073ad8d28894eac2
https://doi.org/10.1111/j.1365-2621.1977.tb01210.x
https://doi.org/10.1111/j.1365-2621.1977.tb01210.x
Autor:
Francis T. Jones, Louis B. Rockland
Publikováno v:
Journal of Food Science. 39:342-346
The scanning electron microscope was used to make a photographic comparison between the cellular characteristics of raw, partially cooked, and completely cooked, water-soaked as well as quick-cooking beans. The cooking process involved gelatinization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5fff1bf3bd3127cab6327b9d51ed2f1
https://doi.org/10.1111/j.1365-2621.1974.tb02890.x
https://doi.org/10.1111/j.1365-2621.1974.tb02890.x