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Improved water resistance inedible zein films and composites for biodegradable food packaging
1995
Yamada, K. | Takahashi, H. | Noguchi, A.
Zein, corn prolamine, was dissolved in several organic solvents to make films and their properties were examined. Ethanol with 20% water and acetone with 30% water were found to dissolve zein well and transform it into a transparent flexible film after moderate drying. Both films showed similar breaking strength to that of commercial thin film of polyvinylidene chloride for food use and were digested with proteases. Only the film prepared from acetone solution showed a relatively low water permeability. This water permeation was found to depend strongly on the rate of diffusion. 1,2-Epoxy-3-chloropropane (ECP) was added into the acetone solution to cross-link the zein molecules for the purpose of improving the breaking strength and water-resistant properties of the film. Alpha-chymotrypsin was found to digest the film even after the modification with ECP. However, this cross-linking resulted in little improvement in the water-resistant properties of the film and also reduced its flexibility.
Mostrar más [+] Menos [-][Water management system to support food crop development in tidal swamp land]
1995
Noor, M. | Saragih, S.
Beragam komoditas pangan dapat dikembangkan di lahan pasang surut, namun yang sangat menonjol adalah tanaman pangan berupa padi dan palawija. Dalam perkembangannya pengelolaan air merupakan kunci yang sangat menentukan dalam peningkatan produktivitas lahan dan intensitas tanam. Hasil penelitian menunjukkan pengelolaan air, pelumpuran dan pemberian kapur dapat meningkatkan hasil padi dari 1,26 t GKG/ha pada tahun pertama pembukaan menjadi 4,03 t/ha setelah pengusahaan tiga tahun dengan penerapan pengelolaan air yang diperbaiki dengan sistem irigasi, drainase dan intersepsi (one flow system) secara berkesinambungan dalam tiga musim tanam. Pelumpuran pada MT I menurunkan hasil padi, tetapi pada MT selanjutnya pelumpuran dapat meningkatkan hasil antara 17-32 persen dibandingkan dengan MT I. Pergiliran tanaman dengan palawija memberikan hasil yang cukup baik, terutama dengan kedelai. Jumlah pemberian kapur cukup berpengaruh terhadap tingkat hasil yang diperoleh baik pada tanam 1 (padi) maupun tanam ke-2 (kedelai dan kacang tanah). Hasil padi dan palawija terbaik yang dicapai 2,73 t gabah kering giling (GKG), 2,03 t biji kering kacang tanah, dan 1,54 t biji kering kedelai. Residu 4 t kapur/ha (L3) yang diberikan pada musim tanam ke-1 dan ke-2 dapat memberikan peningkatan hasil padi sebesar 85 persen dan hasil kedelai sekitar 4 kali lipat. Pengolahan tanah dapat meningkatkan secara nyata baik hasil padi pada tanaman 1 dan palawija (kacang tanah dan kedelai) pada tanam 2. Pada lahan pasang surut tipe B, dengan sistem drainase dangkal dimungkinkan untuk tanam palawija dalam 2-3 kali setahun. Kapur dan pemupukan berpengaruh cukup besar terhadap hasil palawija. Hasil terbaik palawija yang dicapai masing-masing 4,41 t pipilan kering jagung, 3,52 t biji kering kacang tanah, dan 2,2 t biji kering kedelai per ha
Mostrar más [+] Menos [-]Studies on the determination of water-soluble chloride and water-soluble sulfate in food blue No.1 aluminium lake
1995
Kimura, M. (National Inst. of Hygienic Sciences, Osaka (Japan). Osaka Branch) | Umemoto, M. | Tsuji, S. | Shibata, T. | Yamada, M. | Kato, Y. | Inoue, T. | Nakamura, M. | Ito, Y.
Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions | Influencia de las concentraciones de aceite y emulsionante en las propiedades reológicas de emulsiones aceite en agua del tipo salsa fina Texto completo
1995
Franco, José María | Guerrero, Antonio | Gallegos, Críspulo
Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions | Influencia de las concentraciones de aceite y emulsionante en las propiedades reológicas de emulsiones aceite en agua del tipo salsa fina Texto completo
1995
Franco, José María | Guerrero, Antonio | Gallegos, Críspulo
The viscous and viscoelastic behaviour of food emulsions containing a mixture of egg yolk and sucrose stearate as a function of oil and sucrose stearate concentrations were studied. Oil concentrations ranged between 40- 55% w/w for emulsions containing 5% w/w sucrose stearate and sucrose ester concentrations varied between 0-10% w/w for emulsions containing 50% w/w oil. steady flow, linear oscillatory shear tests and droplet size distribution measurements were carried out. An increase in oil or emulsifier concentration produced an increase in both the steady-state viscosity and in the viscoelastic functions. The results have been explained on the basis of the relationship between the structural parameters and the rheology of the emulsions studied. | Se ha estudiado la influencia que ejercen las concentraciones de aceite y emulsionante sobre el comportamiento viscoso y viscoelástico de emulsiones alimentarias con bajo contenido en aceite estabilizadas por una mezcla de yema de huevo y estearato de sacarosa. Se han preparado emulsiones variando la concentración de aceite entre el 40 y el 55% p/p en emulsiones con un 5% p/p en sucroéster y la concentración de sucroéster entre el 0 y el 10% p/p manteniendo un 50% p/p en aceite. Se han realizado medidas reológicas en cizalla oscilatoria dentro del intervalo de viscoelasticidad lineal, representativas de un estado imperturbado, y medidas en cizalla estacionaria, que causan una gran destrucción estructural. También se han determinado las distribuciones de tamaños de gota. Un aumento en el contenido de aceite o emulsionante produce un aumento de las funciones viscoelásticas dinámicas y de la viscosidad estacionaria. Estos resultados se explican en función de los parámetros estructurales de las emulsiones.
Mostrar más [+] Menos [-]Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions Texto completo
1995
José María Franco | Antonio Guerrero | Críspulo Gallegos
The viscous and viscoelastic behaviour of food emulsions containing a mixture of egg yolk and sucrose stearate as a function of oil and sucrose stearate concentrations were studied. Oil concentrations ranged between 40- 55% w/w for emulsions containing 5% w/w sucrose stearate and sucrose ester concentrations varied between 0-10% w/w for emulsions containing 50% w/w oil. steady flow, linear oscillatory shear tests and droplet size distribution measurements were carried out. An increase in oil or emulsifier concentration produced an increase in both the steady-state viscosity and in the viscoelastic functions. The results have been explained on the basis of the relationship between the structural parameters and the rheology of the emulsions studied.
Mostrar más [+] Menos [-]Biological productivity and material circulation in brackish water regions, 5: The food chain in subtropical/tropical brackish water - A review
1995
Hayase, S. (Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki)
Development of standard method for investigation of Clostridium perfringens in food, water and beverage
1995
Than-yalak Ninbodee | Sinee Juntarapootirat | Sompob Valtanamanee
Selective medium for investigation of C. perfringens in food, water and beverage was developed to substitute for FM-CW Agar due to no production of this medium in Japan. Five formulas of media: Clostridium welchii Brain Heart Infusion Agar (CWB), Clostridium welchii Agar (CWA), Loctose Egg-Yolk Agar (LEY), Liver Veal Agar (LV) and Modified Brain Heart Infusion Agar (Mod.BHI), were selected in this research. The quality and efficiency of these media was compared to FM-CW by using the reference standard culture of C. perfringens. The results showed that Mod.BHI is the most effective medium for observing the appearance of colony, the lecithinase reaction in egg yolk and Nagler reaction of organism. Therefore it was found that the Mod.BHI must be adjusted pH to 7.6 and boiled for sterilization then neomycin 400/ug/m/ was added. The developed medium and FM-CW were used to investigate C. perfringens, isolated from 35 samples of food, water and beverage and C. bifermentans isolated from 5 samples of food. The result showed that the developed medium, Mod. BHI, can be used to investigate C. perfringens in stead of FM-CW Agar.
Mostrar más [+] Menos [-]Wetlands and Agriculture: Section 404 of the Clean Water Act. Swampbuster in the Food Security Act Texto completo
1995
Wetlands and Agriculture: Section 404 of the Clean Water Act. Swampbuster in the Food Security Act Texto completo
1995
Effect of prolactin inhibition on thermoregulation, water and food intakes in heat-stressed fat-tailed male lambs
1995
Salah, M.S. | Al-Shaikh, M.A. | Al-Saiadi, M.Y. | Mogawer, H.H. (King Saud University, College of Agriculture, Department of Animal Production, P. O. Box 2460, Ryiadh 11451 (Saudi Arabia))