Zobrazeno 1 - 10
of 238
pro vyhledávání: '"Y, Pomeranz"'
Autor:
Y. Pomeranz, A. D. O'Rourke
Publikováno v:
Understanding the Japanese Food and Agrimarket ISBN: 9781003075172
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb0dda298cc1f13d2628570d9ca49874
https://doi.org/10.1201/9781003075172-11
https://doi.org/10.1201/9781003075172-11
Autor:
Y. Pomeranz
This article reviews various aspects of wheat processing and utilization: Included are wheat milling (roller milling; selection, blending, and cleaning; conditioning; breaking, sieving, and purification; reduction milling; flour grades and yields, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0f4a672328f0b839613937d8df4ea06
https://doi.org/10.1016/b978-0-08-100596-5.03002-x
https://doi.org/10.1016/b978-0-08-100596-5.03002-x
Autor:
Y. Pomeranz
The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advance
Publikováno v:
Journal of Food Science. 32:315-317
SUMMARY— Lipids were extracted with petroleum ether and with water-saturated butanol from flours milled from wheat aliquots gamma-irradiated by doses of 0, 1, 2, 3, 5, and 10 × 106 rep. The water-saturated butanol extract was fractionated by silic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a392e51c2efb4b2a9152a98c9197bb5
https://doi.org/10.1111/j.1365-2621.1967.tb01320_32_3.x
https://doi.org/10.1111/j.1365-2621.1967.tb01320_32_3.x
Publikováno v:
Journal of Food Science. 60:532-537
Thermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25-30% moisture. Changes in soluble protein and disulfide bonds were measured at 85°C to 180°C, residence times of 2-60 sec and shear rates of 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fce16a14fd34484b225d7c3e6c2021b3
https://doi.org/10.1111/j.1365-2621.1995.tb09820.x
https://doi.org/10.1111/j.1365-2621.1995.tb09820.x
Publikováno v:
Journal of Food Science. 60:169-175
Protein concentrates before and after defatting from hard and soft wheat flours by water and 1% NaCl solution were characterized by lipid, sodium dodecyl sulphate (SDS) sedimentation, solubility, and breadmaking. Sedimentation values were higher for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46dbb9ecca1107dbb1cfd4c29250fff9
https://doi.org/10.1111/j.1365-2621.1995.tb05631.x
https://doi.org/10.1111/j.1365-2621.1995.tb05631.x
Publikováno v:
Journal of Cereal Science. 20:191-201
An SDS-FY test, a modification of the Zeleny-FY test, was developed to determine the suitability of wheats for Oriental noodle making. Values derived from the SDS-FY diagrams were related to Mixograms of doughs and Instron parameters of cooked noodle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd626587acd2efaf6c6b72c58a2eec44
https://doi.org/10.1006/jcrs.1994.1059
https://doi.org/10.1006/jcrs.1994.1059
Publikováno v:
Journal of Cereal Science. 19:291-296
Polyphenol oxidase (PPO) activities of wheats from various classes and cultivars (grown both in the U.S.A. and in Australia), of some U.S. and Australian wheats, of wheat flours at various extraction rates and of kernels separated by size from variou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d39ec9b300d50bcd64bf301a96c635e0
https://doi.org/10.1006/jcrs.1994.1036
https://doi.org/10.1006/jcrs.1994.1036
Publikováno v:
Journal of Food Science. 59:1244-1246
Thermal properties (thermal conductivity and diffusivity) of gluten and glutenin were measured in the temperature range 60-175 o C typically used in extrusion processing. Thermal conductivity and diffusivity of gluten decreased with increasing temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c0b38be1747f3d34c0d85f5fa832b3a
https://doi.org/10.1111/j.1365-2621.1994.tb14686.x
https://doi.org/10.1111/j.1365-2621.1994.tb14686.x