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Full-Text Articles in Food Processing
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 …
Behavioral, Environmental, Metabolic And Intergenerational Components Of Early Life Undernutrition Leading To Later Obesity In Developing Nations And In Minority Groups In The Usa, Maria I. Varela-Silva, A. Roberto Frisancho, Berry Bogin, David Chatkoff, Patricia K. Smith, Federico Dickinson, Donna Winham
Behavioral, Environmental, Metabolic And Intergenerational Components Of Early Life Undernutrition Leading To Later Obesity In Developing Nations And In Minority Groups In The Usa, Maria I. Varela-Silva, A. Roberto Frisancho, Berry Bogin, David Chatkoff, Patricia K. Smith, Federico Dickinson, Donna Winham
Donna Winham
Nutritional transition, urbanization, and physical inactivity are primary factors responsible for the worldwide epidemic of overweight/obesity (OW/OB). However, these factors fail to explain the epidemic of OW/OB in developing countries and in recent-migrants to developed countries. Among these, OW/OB is associated with short/stunted stature and coexists with undernutrition at much higher rates than is statistically expected. Changes in metabolic pathways toward reduced fat oxidation and increased metabolism of carbohydrate may explain, in part, this phenomenon. Also, intergenerational consequences of malnutrition and poor health of the others may lead to impaired phenotypes in their offspring. We propose a novel methodology to …
High-Pressure Effects On Lysosome Integrity And Lysosomal Enzyme Activity In Bovine Muscle, Stéphanie Jung, Marie De Lamballerie-Anton, Richard G. Taylor, Mohamed Ghoul
High-Pressure Effects On Lysosome Integrity And Lysosomal Enzyme Activity In Bovine Muscle, Stéphanie Jung, Marie De Lamballerie-Anton, Richard G. Taylor, Mohamed Ghoul
Stéphanie Jung
This study was conducted to determine whether the application of high hydrostatic pressure could modify the enzymatic activity and membrane integrity of lysosomes in muscle. Several combinations of pressure (0-600 MPa) and time (0-300 s) were applied to two types of samples: purified enzymes (cathepsin D and acid phosphatase) in buffer solution and intact muscle (biceps femoris). The enzymes studied showed varying degrees of susceptibility depending on the level of pressure, holding time, and environment. Acid phosphatase activity was minimally affected by pressure in buffer solution, whereas cathepsin D was modulated significantly by the pressure and time applied. The activities …
Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe
Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe
Lawrence A. Johnson
This invention relates to a 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 …
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
Clouding Control Agent For Beverages, Lawrence A. Johnson
Clouding Control Agent For Beverages, Lawrence A. Johnson
Lawrence A. Johnson
A cloud control agent for use in aqueous beverages such as soft drinks comprising ethoxylated monoglyceride in combination with essential oils wherein the ratio of ethoxylated monoglyceride to essential oil is between about 0.01 to 2. The cloud for beverages and similar food products can be effectively controlled by varying the ratio from about 0.01 to 0.75 to obtain an opaque solution whereas a ratio of 0.75 to 0 provides a clear solution.
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein a special surface-coating step is done while subjecting such particles to spray drying.
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Lawrence A. Johnson
Improved sweetened coconut products coated with powdered sugar can be made by substituting for a fraction of said powdered sugar, particles of sugar encapsulated in edible fat.
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
Condiments such as flavorings, seasonings, colorants, flavor enhancers and the like are coated by readily-congealable lipoidal material such as fat by the instant improved spray chilling process to give unique composite products.
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein said spray-dried particles are cooled while they are maintained in gas-suspended condition in order to prevent them from agglomerating upon collection. The process involves contacting a first spray of particles with cold air to assist in atomizing it; then spraying a second particle stream which contacts the first. The particle stream which is formed, is then discharged through a heating zone, after which it is cooled while being maintained in a gas suspended condition. Finally, the resulting coated particles are separated from the gas.