𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Distribution of Lipids in Air-Fractionated Flours

✍ Scribed by R. D. DAIVARY; A. B. WARD; Y. POMERANZ


Book ID
108797398
Publisher
Institute of Food Technologists
Year
1966
Tongue
English
Weight
553 KB
Volume
31
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


The protein composition of air-classifie
✍ C. W. Wrigley πŸ“‚ Article πŸ“… 1963 πŸ› John Wiley and Sons 🌐 English βš– 356 KB

## Abstract The possibility of uneven distribution of individual proteins as a result of air classification was investigated by examining the protein composition of three sets of air‐classified flour fractions by fractional extraction, and chromatography of the proteins soluble in acetic acid. Both

Thiamin content in air-classified Phaseo
✍ D.B. Ott; M.E. Zabik; M.A. Uebersax; J.A. Machiorlatti πŸ“‚ Article πŸ“… 1988 πŸ› Elsevier Science 🌐 English βš– 291 KB

Dry roasted whole, hull, and air-classified Phaseolus vulgaris (pinto bean) flour fractions were analyzed for thiamin content using a fluorometric procedure. On a 100 g dry weight basis, the mean thiamin values of each pinto bean flour fraction were whole bean, 0.80 mg; hull, 0.65 mg; intermediate s

Air classification of flours of three le
✍ Pauline Cloutt; Ann F. Walker; Derek J. Pike πŸ“‚ Article πŸ“… 1987 πŸ› John Wiley and Sons 🌐 English βš– 530 KB

## A BS TRA CT The effect of changing the cut point of a laboratory air classifier on the protein fractionation into the fines was studied on the flour of two varieties each of cowpea (Vigna unguiculata), faba bean (Vicia faba) and pigeonpea (Cajanus cajan). Of the three species, the highest fines