Spun-fiber textured products
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality,...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Rosenfield, Daniel [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
1974 |
|---|
| Schlagwörter: |
|---|
| Anmerkung: |
© AOCS Press 1974 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 51(1974), 1 vom: Jan., Seite 91A-94A |
|---|---|
| Übergeordnetes Werk: |
volume:51 ; year:1974 ; number:1 ; month:01 ; pages:91A-94A |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02542099 |
|---|
| Katalog-ID: |
OLC2068049414 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | OLC2068049414 | ||
| 003 | DE-627 | ||
| 005 | 20230509132648.0 | ||
| 007 | tu | ||
| 008 | 200819s1974 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1007/BF02542099 |2 doi | |
| 035 | |a (DE-627)OLC2068049414 | ||
| 035 | |a (DE-He213)BF02542099-p | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 660 |q VZ |
| 100 | 1 | |a Rosenfield, Daniel |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Spun-fiber textured products |
| 264 | 1 | |c 1974 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a © AOCS Press 1974 | ||
| 520 | |a Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. | ||
| 650 | 4 | |a Protein Efficiency Ratio | |
| 650 | 4 | |a Sodium Caseinate | |
| 650 | 4 | |a Ground Beef | |
| 650 | 4 | |a Recommended Daily Allowance | |
| 650 | 4 | |a Texture Vegetable Protein | |
| 700 | 1 | |a Hartman, Warren E. |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of the American Oil Chemists’ Society |d Springer-Verlag, 1947 |g 51(1974), 1 vom: Jan., Seite 91A-94A |w (DE-627)129595691 |w (DE-600)240684-6 |w (DE-576)015088715 |x 0003-021X |7 nnns |
| 773 | 1 | 8 | |g volume:51 |g year:1974 |g number:1 |g month:01 |g pages:91A-94A |
| 856 | 4 | 1 | |u https://doi.org/10.1007/BF02542099 |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a SSG-OLC-DE-84 | ||
| 912 | |a GBV_ILN_11 | ||
| 912 | |a GBV_ILN_20 | ||
| 912 | |a GBV_ILN_22 | ||
| 912 | |a GBV_ILN_26 | ||
| 912 | |a GBV_ILN_40 | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_2360 | ||
| 912 | |a GBV_ILN_4012 | ||
| 912 | |a GBV_ILN_4036 | ||
| 912 | |a GBV_ILN_4046 | ||
| 912 | |a GBV_ILN_4125 | ||
| 912 | |a GBV_ILN_4219 | ||
| 912 | |a GBV_ILN_4306 | ||
| 912 | |a GBV_ILN_4315 | ||
| 951 | |a AR | ||
| 952 | |d 51 |j 1974 |e 1 |c 01 |h 91A-94A | ||
| author_variant |
d r dr w e h we weh |
|---|---|
| matchkey_str |
article:0003021X:1974----::pnietxuep |
| hierarchy_sort_str |
1974 |
| publishDate |
1974 |
| allfields |
10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
| spelling |
10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
| allfields_unstemmed |
10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
| allfieldsGer |
10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
| allfieldsSound |
10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
| language |
English |
| source |
Enthalten in Journal of the American Oil Chemists’ Society 51(1974), 1 vom: Jan., Seite 91A-94A volume:51 year:1974 number:1 month:01 pages:91A-94A |
| sourceStr |
Enthalten in Journal of the American Oil Chemists’ Society 51(1974), 1 vom: Jan., Seite 91A-94A volume:51 year:1974 number:1 month:01 pages:91A-94A |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein |
| dewey-raw |
660 |
| isfreeaccess_bool |
false |
| container_title |
Journal of the American Oil Chemists’ Society |
| authorswithroles_txt_mv |
Rosenfield, Daniel @@aut@@ Hartman, Warren E. @@aut@@ |
| publishDateDaySort_date |
1974-01-01T00:00:00Z |
| hierarchy_top_id |
129595691 |
| dewey-sort |
3660 |
| id |
OLC2068049414 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2068049414</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230509132648.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">200819s1974 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/BF02542099</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2068049414</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)BF02542099-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Rosenfield, Daniel</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Spun-fiber textured products</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1974</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© AOCS Press 1974</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Protein Efficiency Ratio</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sodium Caseinate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ground Beef</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Recommended Daily Allowance</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Texture Vegetable Protein</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hartman, Warren E.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of the American Oil Chemists’ Society</subfield><subfield code="d">Springer-Verlag, 1947</subfield><subfield code="g">51(1974), 1 vom: Jan., Seite 91A-94A</subfield><subfield code="w">(DE-627)129595691</subfield><subfield code="w">(DE-600)240684-6</subfield><subfield code="w">(DE-576)015088715</subfield><subfield code="x">0003-021X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:51</subfield><subfield code="g">year:1974</subfield><subfield code="g">number:1</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:91A-94A</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/BF02542099</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_26</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2360</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4036</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4315</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">51</subfield><subfield code="j">1974</subfield><subfield code="e">1</subfield><subfield code="c">01</subfield><subfield code="h">91A-94A</subfield></datafield></record></collection>
|
| author |
Rosenfield, Daniel |
| spellingShingle |
Rosenfield, Daniel ddc 660 misc Protein Efficiency Ratio misc Sodium Caseinate misc Ground Beef misc Recommended Daily Allowance misc Texture Vegetable Protein Spun-fiber textured products |
| authorStr |
Rosenfield, Daniel |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129595691 |
| format |
Article |
| dewey-ones |
660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0003-021X |
| topic_title |
660 VZ Spun-fiber textured products Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein |
| topic |
ddc 660 misc Protein Efficiency Ratio misc Sodium Caseinate misc Ground Beef misc Recommended Daily Allowance misc Texture Vegetable Protein |
| topic_unstemmed |
ddc 660 misc Protein Efficiency Ratio misc Sodium Caseinate misc Ground Beef misc Recommended Daily Allowance misc Texture Vegetable Protein |
| topic_browse |
ddc 660 misc Protein Efficiency Ratio misc Sodium Caseinate misc Ground Beef misc Recommended Daily Allowance misc Texture Vegetable Protein |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| hierarchy_parent_title |
Journal of the American Oil Chemists’ Society |
| hierarchy_parent_id |
129595691 |
| dewey-tens |
660 - Chemical engineering |
| hierarchy_top_title |
Journal of the American Oil Chemists’ Society |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 |
| title |
Spun-fiber textured products |
| ctrlnum |
(DE-627)OLC2068049414 (DE-He213)BF02542099-p |
| title_full |
Spun-fiber textured products |
| author_sort |
Rosenfield, Daniel |
| journal |
Journal of the American Oil Chemists’ Society |
| journalStr |
Journal of the American Oil Chemists’ Society |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
1974 |
| contenttype_str_mv |
txt |
| container_start_page |
91 |
| author_browse |
Rosenfield, Daniel Hartman, Warren E. |
| container_volume |
51 |
| class |
660 VZ |
| format_se |
Aufsätze |
| author-letter |
Rosenfield, Daniel |
| doi_str_mv |
10.1007/BF02542099 |
| dewey-full |
660 |
| title_sort |
spun-fiber textured products |
| title_auth |
Spun-fiber textured products |
| abstract |
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. © AOCS Press 1974 |
| abstractGer |
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. © AOCS Press 1974 |
| abstract_unstemmed |
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. © AOCS Press 1974 |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 |
| container_issue |
1 |
| title_short |
Spun-fiber textured products |
| url |
https://doi.org/10.1007/BF02542099 |
| remote_bool |
false |
| author2 |
Hartman, Warren E. |
| author2Str |
Hartman, Warren E. |
| ppnlink |
129595691 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/BF02542099 |
| up_date |
2024-07-03T17:26:16.626Z |
| _version_ |
1803579636189233153 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2068049414</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230509132648.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">200819s1974 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/BF02542099</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2068049414</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)BF02542099-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Rosenfield, Daniel</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Spun-fiber textured products</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1974</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© AOCS Press 1974</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Protein Efficiency Ratio</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sodium Caseinate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ground Beef</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Recommended Daily Allowance</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Texture Vegetable Protein</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hartman, Warren E.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of the American Oil Chemists’ Society</subfield><subfield code="d">Springer-Verlag, 1947</subfield><subfield code="g">51(1974), 1 vom: Jan., Seite 91A-94A</subfield><subfield code="w">(DE-627)129595691</subfield><subfield code="w">(DE-600)240684-6</subfield><subfield code="w">(DE-576)015088715</subfield><subfield code="x">0003-021X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:51</subfield><subfield code="g">year:1974</subfield><subfield code="g">number:1</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:91A-94A</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/BF02542099</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_26</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2360</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4036</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4315</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">51</subfield><subfield code="j">1974</subfield><subfield code="e">1</subfield><subfield code="c">01</subfield><subfield code="h">91A-94A</subfield></datafield></record></collection>
|
| score |
7.3989544 |