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Functional properties of poppy seed meal
Journal of Agricultural and Food Chemistry, 1986 Water and fat absorption capacity, emulsification capacity, and foam capacity and stability of defatted poppy seed meal were determined and compared with those of soybean meal. Poppy seed meal had lower water absorption capacity but higher fat absorption capacity than soybean meal. The emulsification capacity was almost the same as that of soybean meal
H. Srinivas, M. S. Narasinga Rao
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Effect of ground poppy seed as a fat replacer on meat burgers
Meat Science, 2011 Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers ...
Veli Gok
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Poppy Seeds: Implications of Consumption
Medicine, Science and the Law, 1992Three white poppy seed samples of Papaver somniferum L were found to contain total morphine (free and bound) in the range 58.4 to 62.2μg/g seeds and total codeine (free and bound) in the range 28.4 to 54.1μg/g seeds. Soaking seeds in water was found to remove 45.6 per cent of the free morphine and 48.4 per cent of the free codeine. In ingesting a curry
D S, Lo, T H, Chua
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Immediate‐type allergy caused by poppy seed
Allergy: European Journal of Allergy and Clinical Immunology, 2000B, Frantzen, E B, Bröcker, A, Trautmann
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Lipolytic activity of poppy seed
Food / Nahrung, 1980AbstractCrude lipase emulsion from poppy seed hydrolyses its endogenous substrate at an optimum pH of 4.9 and optimum temperature of 22‐25°C. The lipase emulsion is stable up to 50°C. The enzyme is activated by low concentration of calcium ions; at higher concentrations a partial activity drop occurs. The addition of sodium chloride decrease the lipase
M, Holasová, J, Blattná
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Investigation of Turkish Poppy Seeds and Seed Oils
Chemistry of Natural Compounds, 2004The oil yields, fatty acid compositions, and total protein contents of three varieties of Turkish poppy were investigated. Solvent extraction of yellow seed gave the highest oil yield (49.2%), while white seed (36.8%) and blue seed (33.6) showed considerably lower yields.
Azcan, Nezihe +2 more
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Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk [PDF]
Korean Journal for Food Science of Animal Resources, 2015 Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated.
Veli Gok
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The poppy seed defense: a novel solution
Drug Testing and Analysis, 2013A major toxicological challenge is distinguishing whether morphine in urine, in the absence of 6‐monoacetylmorphine (6‐MAM), originates from ‘street’ heroin use or poppy seed ingestion. Manufacturing byproducts from the synthesis of illicit heroin include those that originate from the reaction of acetic anhydride with the alkaloid impurity, thebaine ...
Chen, P +6 more
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A pinch of poppy seeds and a drop of secrecy
Emerald Emerging Markets Case Studies, 2022Learning outcomes The learning outcomes of this study are as follows: use advanced frameworks and tools to convey complex ideas related to corporate social responsibility and ethics; apply relevant concepts and theories of ethics and corporate governance to a practical situation while making decisions; demonstrate understanding of the importance of ...
Ayesha Siddiqi, Virginia Bodolica
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Serological characterization of allergens in poppy seeds
Clinical & Experimental Allergy, 1999Background and objectivePoppy seeds in food can induce immediate‐type allergic reactions ranging from mild local symptoms to severe anaphylactic reactions. Previous publications showed that poppy seeds cross‐react with other plant‐derived allergens. The IgE‐binding components have not been defined so far.MethodsWe analysed sera from 11 patients with ...
E, Jensen-Jarolim +5 more
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