Cell disruption is an important step during the extraction of C-phycocyanin from Spirulina platensis. An ultrafine shearing method is introduced and combined with soaking and ultrasonication to disrupt the cell walls of S. platensis efficiently and economically. Five kinds of cell disruption method, including soaking, ultrasonication, freezing-thawing, soaking-ultrafine shearing and soaking-ult...

It is important to obtain information about ways of removing radioactive cesium from foods in order to reduce internal radiation exposure from food and to ensure the safety and security of food. In this study, we investigated the change of radioactive cesium content in beef due to soaking in seasoning. Our results revealed that soaking beef in liquid seasoning (salt concentration: 8-10%) for 24...

Soaking of cereal grains has been suggested as a method to reduce their phytate content and hence increase their mineral availability. Whole and milled wholegrain, normal and low phytate sorghum and normal maize were studied. Soaking of unmilled sorghum and maize did not result in substantial reductions in phytate or mineral contents. With milled grains, phytate solubilisation was somewhat grea...

The conventional parboiling of rough rice is a lengthy process that takes 24-28 h to complete. It would be beneficial to the industry if the processing time could be reduced. The objective of this study was to develop an ultrasound based one-step protocol for soaking and gelatinization during rice parboiling. The gelatinization temperature was measured by alkali (KOH) degradation and found to b...

Black willow ( Salix nigra ) uses periodic flood events for dispersal of vegetative propagules, subjecting them to periods of soaking before their deposition along the streambank. It was hypothesized that this life history trait results in optimal conditions for willow growth and survival. To test this hypothesis, a greenhouse experiment was conducted using 1.2-m-long black willow cuttings (pos...

dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. in current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different iranian red kidney beans to determine the best lines and the best soaking time for industrial use. d81083 line showed t...

The individualistic effect of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products (moin-moin, akara, and gbegiri) was investigated. Four cowpea types (IT93K-452-1, IT95K-499s-35, IT97K-568-18, and market sample) were used for the study, whereas the three traditional food products were produced from each of the cowpea types, r...

Legumes are an important source of protein in the diets. The presence of tannins, saponins, phytic acid and other antinutritional substances hinder their utilization in the human body. Tannins affect the availabilityof amino acids, utilization of protein and inhibit the activities of digestive enzymes. Soaking of legumes before cooking is a common practice to soften texture and hasten the cooki...

The objective of the present study was to describe the trend of germination characteristics for a variety of canola ‘Okapi’ at different pre-soaking durations. For this purpose, seeds were placed in 250 ml of distilled water for 0 to 12h with intervals of 2h at room temperature. Each sample of seed was placed in Petri-dishes and germinated at the temperature of 25°C. Fitting logistic function o...

Text by Rabiya S. Tuma [email protected] Soaking up stress O n page 115, Ku and Omary add one more function to keratin’s expanding repertoire. In addition to acting as a structural protein in liver cells, keratin 8 (K8) apparently absorbs excess phosphorylation during stress and thus reduces the likelihood of apoptosis. Humans who carry a G61C polymorphism in K8 are predisposed to liver disease w...