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Articles 1 - 3 of 3
Full-Text Articles in Food Chemistry
Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis
Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
The riboflavin concentrations of twenty-seven kinds of cheeses and cheese spreads were determined by feeding these products to rats whose body stores of riboflavin had been depleted by being fed a riboflavin-deficient diet. Fifteen experiments were made in which 1,223 rats were used. The results obtained varied from 13.5 to 1.2 micrograms of riboflavin per gram of cheese (or spread). The samples of Goat, Velveeta, Mel-0-Pure, and Liederkranz had the highest concentrations of riboflavin while the samples of Cream and Pimento Cream had the lowest concentrations.
Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder
Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …
The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin
The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.