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- Bookwalter, G.N.; Warner, K.; Anderson, R.A.; Bagley, E.B.
- Journal of food science 1979 v.44 no.3 pp. 820
- peanuts; blended foods; protein concentrates; flour; fortified foods; soy flour; peanut flour; defatting; defatted foods; food fortification; corn meal; dried skim milk; soybean oil; vitamins; minerals; food processing quality; food nutrient losses; oxidative stability; antioxidants; antioxidant activity; flavor; peroxides; free fatty acids; lysine; amino acid composition; food aid; USDA Food Distribution Programs; storage quality; nutrient content; protein content; nutritive value; sensory evaluation
- ... Abstract: Defatted and partially defatted peanut flours were compared with soy flours as components of fortified food blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins, and minerals. Changes in flavor, peroxides, free fatty acids, available and added L-lysine HCl after storage for 2, 6, and 12 months were evaluated and found satisfactory. Protein ef ...
- Sanderson, J.E.; Paulis, J.W.; Porcuna, F.N.; Wall, J.S.
- Journal of food science 1979 v.44 no.3 pp. 836
- water content; amino acids; food composition; corn; grains; proximate composition; sweetcorn; Zea mays; cybrids; cultivars; canned vegetables; harvest date; postharvest treatment; pollination; amino acid composition; corn protein; lysine; ash content; crude fiber; nitrogen content; lipid content; mature plants; fruiting
- ... Abstract: Three varieties of hybrid sweet corn commonly grown for canning were harvested and analyzed approximately 15, 30, 45, and 60 days after pollinationto compare their composition and amino acid content. In all three varieties, percent protein content on a dry basis dropped after 15 days post-pollination but remained fairly constant at 12-13% during later development. Fat increased steadily ...