bluuebunny/crossref_metadata_2025_split huggingface dataset:
The use of multi‐blending as a technique for managing ingredient purchasing for feed manufacturers
Authors: Bussman R. 
Published: March 2007

AbstractThe Multi‐Blend program uses multiple‐product linear programming procedures to solve up to twenty individual formulas in one matrix, simultaneously. This technique utilizes the total production tonnage requirements of each feed formula. It optimizes the use of ingredient inventory within the plant's complete product line for a production period. The Multi‐Blend program is especially valuable for making decisions concerning the purchase of ingredients. The program produces reports that generate ingredient usage on previous production formulas compared with current ingredient usage for the production period being analyzed. Restrictions based upon total ingredient supply may be imposed to optimize the use of a limited resource, thus maximizing profits. Conversely, the program will force bad‐buy ingredients in oversupply into the group of formulas, thus minimizing losses. Both cases optimize the use of an ingredient to be purchased, in the quantities available, for purchasing and production formulation.
Process and product characteristics for soya concentrates and isolates
Authors: Ohren J. A. 
Published: March 2007

AbstractProduct characteristics of soya protein concentrates and isolates can be varied by using various processing treatments. These treatments can involve the use of enzymes, solvents, heat and pH adjustment, or combinations of these treatments to produce concentrates and isolates with the desired functional properties, such as water absorption, gelation, whipping ability, fat and oil emulsification, binding and varying degrees of protein solubility. The defatted soya flakes customarily used for the manufacture of concentrates and isolates are not segregated on the basis of variety. However, regional differences exist in the extractable protein content of the defatted flakes. Processing controls are essential in producing consistent quality and functional soya protein concentrates and isolates. Production parameters such as solvent treatment, desolventizing, enzyme treatment, heat, or pH adjustment of the soy flakes during processing must be stringently controlled to prevent variation in finished product characteristics and functionality.
Soya products in meat, poultry and seafood
Authors: Waggle D. H. , Decker C. D. , Kolar C. W. 
Published: March 2007

AbstractThe soya protein industry has produced a wide variety of products with specific functionality properties to meet the targeted needs required by the food industry. It is important to recognize that certain of these soya protein products have and perform specific functions in these foods, such as texture forming, gelation, fat and water binding, and emulsification. They contribute to the nutritional and general overall eating quality. Also important is to recognize the limits of application of soya protein technology based on maintaining the traditional quality of the meat, poultry or seafood products. Today, unlike just a few years ago, soya protein products are able to contribute to, not just extend, high‐quality meat, poultry and seafood products. The combination of resource efficiency of soya proteins and new technological advances is constantly expanding the long list of applications worldwide. The function of soy protein products in a variety of processed meat, poultry and seafood products is discussed.
Soya protein products in cereal grain foods
Authors: Dubois D. K. , Hoover W. J. 
Published: March 2007

AbstractThe largest food usage of soya flour is in bakery products. The soya industry now supplies a wide range of products for the baking inudstry, and these products in turn offer a wide variety of functional uses in different bakery foods. Although the technology for soya use in bakery foods is well established and reasonably simple, the functional properties and flavor are continually being improved through major research efforts. The current status of the use of soya products in bakery foods is presented in this paper, and a look to some of the future uses including a major worldwide potential for fortification of cereal grain products is offered.
Soy proteins for foods centering around soy sauce and tofu
Authors: Fukushima D. 
Published: March 2007

AbstractIn the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non‐Orientals through nationwide supermarkets. Annual production in the U.S. has reached more than 16,500 kl. Tofu has also become popular in the U.S. because of its bland flavor which enables it to be used in many dishes. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. The fermentation process consists of koji fermentation byAspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Miso is a paste product produced through a similar fermentation. Tofu is a soy milk curd product made through a nonfermented process from soy milk.
Soy protein ingredients prepared by new processes—Aqueous processing and industrial membrane isolation
Authors: Lawhon J. T. , Rhee K. C. , Lusas E. W. 
Published: March 2007

AbstractThe production of food ingredients from undefatted soybeans by aqueous processing and isolation of protein from soy flour by ultrafiltration membranes has been demonstrated adequately during the past decade. These relatively new techniques offer significant advantages over conventional soy processing methods. Aqueous processing requires no petroleum‐based solvent and consequently provides increased safety and flexibility of operation (because start‐up and shutdown are safe and easy). It also provides opportunities for removal or deactivation of undesirable constituents of raw materials with appropriate water‐soluble chemicals. It is, however, less efficient in oil extraction, and demulsification is required to recover clear oil when emulsions form. Ultrafiltration processes recover protein directly from soy flour extracts and thereby avoid generation of the whey which results from the conventional isoelectric precipitation. These processes have the advantages of increased isolate yield (as whey proteins are recovered in the isolate), and produce products having enhanced functionality and nitrogen solubility. The two processing techniques have subsequently been combined to obtain a single procedure with the advantages of each. Extracts from undefatted soybeans have been membrane processed with and without separating the oil to produce a variety of new soy protein ingredients.
The role of soybeans in food systems
Authors: Bressani R. 
Published: March 2007

AbstractTechnological advances have made it possible to have soybean protein available in various forms: as whole seeds and flours, protein concentrates and protein isolates. These products differ in functional properties as well as in fat and protein content; however, amino acid patterns on a protein basis are essentially the same. Nutritionally, these products have in common a highly digestible protein with ample amounts of lysine and a relatively good essential amino acid pattern. Soybeans have contributed to food systems as sources of calories, as supplementary protein, and as complementary protein because of their good essential amino acid pattern. Furthermore, soybean protein products have made significant contributions to food systems because of their functional properties, which are essential to derive benefit from the nutritional or economic enhancement they impart to other foods. Many examples of this are found in the literature and in practice. Whole soybeans have been used to extend common beans, providing higher energy concentration and higher protein content and quality. Full‐fat flour or protein concentrates added in variable amounts to cereal grain flours have introduced higher energy and higher protein content and quality into foods based on maize, rice or wheat. Finally, the amino acid pattern of soybean protein products has allowed them to be used as extenders for cow's milk and meat products, without altering the protein quality or acceptability of the food product.
Consideration of regulations of baby foods containing soybeans in Venezuela
Authors: Chavez J. F. 
Published: March 2007

AbstractQuality standards for industrially processed food products are being prepared by a joint committee composed of the private sector, government and universities. These standards include specific dispositions which, if necessary, allow utilization of different ingredients‐soya protein derivatives among them‐ to improve the quality and quantity of the protein or to balance the amino acid profile. Despite these efforts, in Venezuela, there are no clear‐cut regulations about the utilization of soybean proteins either as a supplement or as an ingredient in the manufacture of food products for human consumption and, as such, its use is limited to a few items. Several reasons can be cited to explain this low use: (a) the incipient/scarce domestic production of soybeans; (b) the high cost of imported protein derivatives (only soya flour is fabricated in the country from imported beans); (c) lack of interest (apathy) and absence of proper knowledge or insufficient advice of the private industry; (d) lack of proper incentives from the government; and (e) unnecessary complications or delays in the registration procedures of the new products. Baby foods containing soya proteins in Venezuela can be grouped into the following categories‐ 1: cereal‐based products elaborated by the private sector; 2: different food items distributed by the Intituto Nacional de Nutrición; 3: milk substitutes; 4: high‐protein preparations used in special diets; 5: soya protein‐enriched commercial flours. A general review of the composition, protein in gredients, presentation and availability of the different items within the five groups is presented and discussed. Emphasis is on the standards which regulate the commercial products in group 1. Comments are made about Venezuelan food habits and possible acceptance by consumers. Foods covered in group 2 include different types of biscuits, a Venezuelan bread (arepa) made with degerminated corn fortified with soya flour, and a ready‐to‐drink beverage. Group 3 covers a specific segment of the market and presently faces unavailability. Products under groups 4 and 5 could be used as a potential high‐protein food for young children, although high costs of group 4 products present serious obstacles. Special reference is made to the soybean derivatives used in these products.
Uses of soy protein in mixed protein systems to meet nutritional needs
Authors: Hopkins D. T. , Steinke F. H. 
Published: March 2007

AbstractSoya products can be introduced into animal protein food systems to supplement animal protein. This can serve to increase the total protein available to target populations. Nutritional studies have demonstrated that mixtures of soya protein and meat or soya protein and fish are of a biological quality similar to that of meat or fish protein when fed alone. Soya products also can be used in mixed protein systems with vegetable proteins to complement amino acids. Many studies with human subjects have demonstrated the utility of soya products in a variety of soya‐cereal foods that can serve as the major source of protein for infants and children.
Progress and future needs for research in soya protein utilization and nutrition
Authors: Wolf W. J. 
Published: March 2007

AbstractAlthough soya protein was clearly recognized as an essential part of the diet in the Orient centuries ago, its acceptance in the western world has been slow and recent. Progress in utilization has revolved around solving problems of flavor, nutrition and functionality, and has resulted in commercial development of flours and grits, concentrates, isolates, textured products, cereal‐soya blends and beef‐soya blends. Among the latter two developments, cereal‐soya blends established the principle of using soya to increase protein content and quality of cereal diets consumed in many countries, and beef‐soya blends demonstrated the usefulness of soya in extending expensive meat supplies. Governmental actions such as approval of soya in school lunches and in military diets in the U.S. have also contributed to progress in utilizing soya protein in foods. Future research needed to increase food uses of soya protein includes: further improvement in flavor, greater versatility in functional properties, development of new foods rather than simulation of traditional items, and elaboration of adequate methods for determining soya proteins in regulated products. Highlights in soya protein nutrition research include: discovery of the need for moist heat treatment to develop maximal nutritive value; establishment of methionine as the first limiting amino acid; isolation and characterization of trypsin inhibitors; determination that trypsin inhibitor retards growth and causes pancreatic hypertrophy; discovery of negative feedback control of pancreatic enzyme secretion; and demonstration of apparent adequacy of soya proteins in meeting protein requirements of young children and adults. Further nutritional research is needed in the following areas: long‐term studies with humans to determine protein quality as well as possible needs for fortification with vitamins and minerals; establishment of need or lack of need for supplementation with methionine; mechanism of action trypsin inhibitors when ingested from soya and other sources; and development of rapid methods for measuring protein quality.
Effectiveness of methods for evaluating the nutritional quality of soybean protein
Authors: Bodwell C. E. , Marable N. L. 
Published: March 2007

AbstractVarious approaches can be used for the nutritional evaluation of protein sources. These include human and animal bioassays and microbiological, enzymic and chemical in vitro methods. Examples of the application of each of these approaches for the evaluation of soya protein sources are presented and evaluated in this paper. The ineffectiveness of rat assays for predicting nutritive value of soya protein for humans is documented. Current procedures, based on rat bioassays, which are used for nutritional labeling of dietary protein sources in the U.S. and Canada are discussed and alternative approaches described. In particular, the use of in vitro methods for estimating amino acid composition and essential amino acid bioavailability may have significant advantages for estimating the nutritive value of soya protein sources for human consumption.
Effects of soya protein on mineral Availability
Authors: Erdman J. W. 
Published: March 2007

ConclusionsThere is no evidence that soy protein per se directly affects the bioavailability of minerals. Most researchers believe that soybean protein in soybean products plays a casual role in reduced bioavailability of minerals from soya.The bioavailability of mineral, particularly zinc, may decline during the processing of soya products by the formation of protein‐phytic acid‐mineral complexes. These complexes seem to form more readily at pH from 7 up to 8 or 10, especially in the presence of high amounts of dietary calcium. Neutralized soya protein concentrates and isolates have been shown to have relatively low zinc bioavailability for rats as compared to other soy products.Experimental evidence based upon work with the rat and chick demonstrate a highly variable bioavailability of minerals, especially zinc. Unit food processing procedures can greatly modify zinc utilization for these experimental animals. These results do not necessarily predict how man will utilize minerals from soya products. Thus far, a few published studies of humans raise hopes that man can utilize soy products in mixed diets without alterations in mineral metabolism.Considerably more basic research is needed to determine the bioavailability of minerals from soya for man and, if necessary, to develop economically feasible processing procedures that optimize recovery and functionality of soya protein, yet reduce the amount or effect of phytic acid on mineral bioavailability. The alternative action is prudent fortification of soya protein products. Fortification should be undertaken when the product has the potential or making a significant contribution to the human diet. Indiscriminate fortification is to be avoided; this could lead to induction of alternate mineral deficiencies. For example, calcium addition to diets containing phytate reduces zinc utilization, whereas zinc addition may reduce copper utilization.
Lysinoalanine: Production, significance and control in preparation and use of soya and other food proteins
Authors: Struthers B. J. 
Published: March 2007

AbstractFormation of lysinoalanine (LAL) in proteins in response to alkali treatment is a well‐known phenomenon. The quantity of LAL formed depends on temperature, the time of exposure to alkali, the type of protein, the concentration of protein and alkali in some instances, and probably the type of cation in the alkaline solution. Higher temperatures, longer exposure times, and higher pH's generally result in more LAL formation. The addition of mercaptoethanol or cysteine to an alkaline protein solution decreases LAL formation markedly; lanthionine is apparently a major product formed when cysteine is added to an alkaline protein solution. Some LAL is likely to be formed in any protein‐containing product that is subjected to alkaline treatment, and has been shown to be formed in some protein products under extreme heat conditions. Proper control of temperature and pH in processing can reduce or eliminate LAL formation. LAL has not been shown to present a toxicological hazard to any species other than the rat. Its presence in large quantities in any protein indicates destruction of cysteine and lysine; the nutritional inferiority of severely alkali‐ or heat‐treated proteins due to LAL formation, amino acid degradation and isomerization, Maillard product formation, and so on is well documented. The small quantities of dietary LAL in food products currently on the market seem to represent no health hazard; the reduced nutritional quality of protein products that contain relatively high levels of LAL should be considered when these products are major sources of dietary protein.
Predigested soybeans
Authors: Hernandez J. L. , Adris J. , de Rank E. F. , Farias R. , Samman N. 
Published: March 2007

AbstractSoybeans have a high content of good quality protein; nevertheless, direct utilization of beans for preparation of dishes is not done due to the unpleasant beany flavor and the gastrointestinal disturbance produced by the oligosaccharides. This paper describes a process for producing predigested soybeans. It can be used in the preparation of standard foods, replacing navy beans, chickpeas or lentils. In the process, raw soybeans are dehulled, broken into halves, then macerated with a papain solution and submitted to lactic fermentation usingL. acidophilus andL. bulgaricus. The fermented soybean is precooked and dried.
Soybeans as an extender of common beans
Authors: Sgarbieri V. C. , Garruti R. , Guzman E. C. 
Published: March 2007

AbstractSoybeans were used as extenders of common beans in the form of whole beans and precooked, powdered form. Mixtures containing 20, 25, 30, 35, 40, 45 and 50% soybeans were studied. Sensory evaluations (preference tests) showed no preference for mixtures containing up to 50% soybeans over 100% common beans. On the other hand, nutritional differences were detected between common beans and mixtures with more than 20% soybean. The mixture with 50% common beans and 50% soybeans contained 27.9% crude protein, 13.2% lipids and 47.2% carbohydrate. The amino acid composition was improved particularly by increasing cystine from 0.6 to 1.2% of the protein and methionine from 0.7 to 1.2%. The protein efficiency ration (PER) values fo the 50:50 mixture for rats was 1.6 compared to 1.0 for the common bean. Acceptability of the 50:50 mixture in different institutional trials did not differ in consumption from that of common beans and no sign of physiological disturbance was observed. When the mixture was precooked, dried and ground to a powder, it served as an excellent base for an instant soup. The formulation containing 80% of the 50:50 mixture, 10% corn starch and seasonings had (%) 21.3 protein, 10.8 lipid, 5.3 crude fiber and 51.9 carbohydrate with total metabolizable energy of 390 Kcal/100 g and an NDP Cal%=12. The hydration capacity of the 50:50 mixture was 162 g water/100 g mixture whereas that of the soup with all ingredients added was 205 g water/100 g soup. The acceptability as well as the storage stability of the soup was good.
Composition and structure of some consumer‐available edible fats
Authors: Parodi P. W. 
Published: March 2007

AbstractSamples of polyunsaturated margarines, table margarines, hard cube polyunsaturated vegetable oil, hard cube vegetable oil, animal fat, and blends of vegetable oil and animal fat were analyzed for fatty acid composition, percentage ofcis,cis‐methylene interrupted polyunsaturated fatty acids, percentage isolatedtrans‐unsaturation, and percentage conjugated diene. Gas liquid chromatography was used to separate and measure the geometric isomers of the octadecaenoic and octadecadienoic acids. Selected samples were analyzed for the content of positional isomers in theircis monoene andtrans monoene fractions, and for the percentage of fatty acid esterified in the 2‐position of their triglycerides.
Fate of jimsonweed seed alkaloids in soybean processing
Authors: List G. R. , Spencer G. F. 
Published: March 2007

AbstractThe fate of Jimsonweed seed alkaloids (atropine and scopolamine) during solvent extraction of contaminated soybeans and alkali refining of crude oil was investigated. Extraction of a 50:50 mixture of soybeans and Jimsonweed seeds with petroleum ether yielded meal and crude oil fractions, in which chemical analyses showed that vitrually all the atropine and scopolamine remained in the meal. Alkali refining effectively removed atropine added to crude soybean oil.
Synthesis of 1,1,1‐Tris(2‐hydroxyethyl)amine‐2‐acylimide
Authors: Ikeda Isao , Katsura Tadashi F. , Okahara Mitsuo 
Published: March 2007

Abstract1,1,1‐Tris(2‐hydroxyethyl)amine‐2‐acylimide (I) was prepared by the reaction of hydrazine hydrate, ethylene oxide, and fatty acid methyl ester. Reaction conditions such as solvent, reaction temperature, and molar ratio of reactants were investigated, and (I) was obtained in 73% yield by heating an isopropanol solution of hydrazine hydrate, methyl palmitate, and ethylene oxide in molar ratio of 1:6:6 at 80 C for 2 hr.
Determination of moisture content in sunflowers with electronic moisture meters
Authors: Zimmerman D. C. 
Published: March 2007

AbstractAccurate estimates of moisture content in sunflower seeds (achenes) with electronic moisture meters require that the sample be adequately equilibrated before testing. Seed which has undergone a rapid drying of the hull (pericarp) surface and is tested without sufficient equilibration time will indicate a moisture content that is 0.2–2.0 percentage points lower than the true moisture content. Seed can be properly equilibrated by placing them in a sealed container for 12 hr. Calibration curves based on quadratic equations provide a better estimate of sunflower seed moisture content over a greater range than do linear equations.