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At least 1,765 records · Page 98Linked to original sources
PubMed1980

Application of low-cost extrusion cooking to weaning foods in feeding programmes. Part 1.

Supplementary foods can be used as a direct means for providing malnourished population groups with the additional food they require. These foods may supply not only much needed food energy, but also substantial amounts of high quality protein, vitamins and minerals. One of the objections to supplementary feeding programmes in the past has been that they have often distributed imported foods and have done little to stimulate local food production. The low-cost extrusion cooker (LEC) programme to be described in this article has as its primary objective the low cost manufacture in developing countries of highly nutritious supplementary foods from locally-grown food crops.

Cooking↗
PubMed1982

Screening procedure for detection of volatile N-nitrosamines in cooked bacon by one-trap mineral oil vacuum distillation and thermal energy analyzer.

A rapid screening procedure for the detection of volatile N-nitrosamines in fried bacon has been developed for the regulatory monitoring of bacon. This procedure uses vacuum mineral oil distillation of an alkaline sample. The distillate is collected in a prewet trap immersed in liquid nitrogen. After thawing, the distillate is transferred to a separator. The trap is rinsed with methylene chloride which is then used to extract the nitrosamines. The methylene chloride is dried with Na2SO4 and concentrated. A gas-liquid chromatograph coupled to a thermal energy analyzer is used to identify and quantitate the nitrosamines. Recoveries of 7 volatile N-nitrosamines added to 25 g fried bacon at the 10 ppb level (microgram/kg) ranged from 78 to 92%.

Animals↗
PubMed1978

Determination of neomycin residues in eggs and stability of residues after cooking.

The procedure for neomycin residues used a surfactant to improve extraction, a centrifuge step to eliminate solids that interfere with the diffusion of the antibiotic, and a heat treatment to destroy interfering lysozyme activity. The use of Bcillus stearothermophilus and a 65 degree C incubation yielded a rapid assay with a sensitivity of 0.2 microgram neomycin activity/g egg. Frying eggs caused little or no loss of activity, poaching resulted in 25% loss, and soft boiling and hard boiling caused little or no loss of applied activity. Neomycin residues in eggs were quite stable to normal egg preparation procedures.

Cooking↗
PubMed1981

Pantothenic acid content of 75 processed and cooked foods.

Seventy-five foods in a ready-to-eat state were analyzed for pantothenic acid using a new radioimmunoassay. Meats, potatoes, oat cereals, tomato products, and whole grains were among the better sources of pantothenic acid, supplying from 2 to 9 mg. per 1,000 kcal. Fruit products and corn-based and presweetened cereals were among the poorest sources of the vitamin. Results of the study suggest a need for careful selection of foods for pantothenic acid content by individuals on a low-energy diet.

Cooking↗