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Full-Text Articles in Food Chemistry
Analysis Of Betaine And Choline Contents Of Aleurone, Bran, And Flour Fractions Of Wheat (Triticum Aestivum L.) Using 1h Nuclear Magnetic Resonance (Nmr) Spectroscopy, Stewart F. Graham, James Hollis, Marie Migaud, Roy A. Browne
Analysis Of Betaine And Choline Contents Of Aleurone, Bran, And Flour Fractions Of Wheat (Triticum Aestivum L.) Using 1h Nuclear Magnetic Resonance (Nmr) Spectroscopy, Stewart F. Graham, James Hollis, Marie Migaud, Roy A. Browne
James Hollis
In conventional milling, the aleurone layer is combined with the bran fraction. Studies indicate that the bran fraction of wheat contains the majority of the phytonutrients betaine and choline, with relatively minor concentrations in the refined flour. This present study suggests that the wheat aleurone layer (Triticum aestivum L. cv. Tiger) contains the greatest concentration of both betaine and choline (1553.44 and 209.80 mg/100 g of sample, respectively). The bran fraction contained 866.94 and 101.95 mg/100 g of sample of betaine and choline, respectively, while the flour fraction contained 23.30 mg/100 g of sample (betaine) and 28.0 mg/100 g of …
Effect Of Chronic Consumption Of Almonds On Body Weight In Healthy Humans, James Hollis, Richard Mattes
Effect Of Chronic Consumption Of Almonds On Body Weight In Healthy Humans, James Hollis, Richard Mattes
James Hollis
Small changes of diet may reduce CVD risk. One example is the inclusion of nuts. They are rich in fibre, unsaturated fatty acids and phytonutrients. However, their fat content and energy density raise concerns that chronic consumption will promote weight gain. Randomised intervention studies are required to evaluate whether this concern is well founded. This study’s aim was to determine if the inclusion of a 1440 kJ serving of almonds in the daily diet results in positive energy balance, and body composition change. During a 23-week cross-over design study, participants were required to consume almonds for 10 weeks and were …
Soymilk Process., Lawrence A. Johnson, Charles W. Deyoe, William J. Hoover
Soymilk Process., Lawrence A. Johnson, Charles W. Deyoe, William J. Hoover
Lawrence A. Johnson
Process for making a soybeanbased milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Lawrence A. Johnson
Process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Lawrence A. Johnson
Process for making a soybeanbased milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources, Lawrence A. Johnson, Hwei-Mei Wen
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources, Lawrence A. Johnson, Hwei-Mei Wen
Lawrence A. Johnson
Protein isolates are recovered from vegetable protein sources, such as sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc.
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen
Lawrence A. Johnson
Protein isolates are recovered from vegetable protein sources, such as for example sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc
Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas
Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas
Lawrence A. Johnson
Peanut slices can be directly extracted with hexane yielding more soluble protein and better color than pre-press solvent extraction; however, flavor and odor are characterized as raw and “green beany”. The utilization of secondary extraction with hexane: ethanol azeotrope, hexane: methanol azeotrope and absolute ethanol subsequent to hexane extraction significantly improved flavor and odor characteristics of peanut flour. Hexane: propanol azeotrope did not significantly improve sensory evaluations. Hexane: ethanol azeotrope did not reduce soluble protein, yielding an NSI value of 95%. Hexane: methanol azeotrope and absolute ethanol slightly reduced NSI to 88% and 92% respectively. Color of peanut flour was …