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  • 1
    Electronic Resource
    Electronic Resource
    Investigations on the Anther Culturability of Four German Spring Wheat Cultivars and the Influence of Light on Regeneration of Green vs. Albino Plants (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 105 (1990), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: In anther culture experiments with four German spring wheat cultivars (‘Turbo’, ‘Kadett’, ‘Planet’ and ‘Nandu’), ‘Nandu’ showed the best results. The rate of responding anthers with ‘Nandu’ was 0.8 % on medium N6 and 3.7% on potato-2. This was similar to the Chinese cultivar ‘Orofen’. Higher yields of embryoids could be obtained with medium potato-2 than with N6.Experiments with medium potato-2 showed that anther response, production of embryos and regeneration increased with decreasing agarose concentration.Regeneration of green plantlets was improved by differentiation in the dark whereas differentiation under light yielded more than 90 % albino plants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0523.1990.tb00450.x
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  • 2
    Electronic Resource
    Electronic Resource
    PROTEIN DISPLACEMENT DURING CLASSIFICATION OF GLANDED COTTONSEED (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of classification of glanded cottonseed flour on protein displacement were studied. Media were liquid (nonpolar solvent) and air. The fines and coarse fractions had different ratios of water-soluble functional and storage proteins than the starting material. The difference in protein distribution was reflected in the contents of essential amino acids of each fraction. Fines or “overs” fractions had lower amounts of some limiting essential amino acids such as lysine, threonine and leucine as compared with the coarse fraction. Degossypolised cottonseed flour therefore had lower protein quality than the starting material. Although the fines fractions have lower amounts of essential amino acids as compared with the coarse fractions, they did not differ in the type of proteins as shown by gel electrophoresis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07564.x
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  • 3
    Electronic Resource
    Electronic Resource
    Thermal Conductivity of Liquid Foods by the Thermal Comparator Method (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The thermal comparator is shown to be a rapid, accurate method for determining the thermal conductivity of liquid foods. Increasing solids content decreased thermal conductivity for apple juice concentrate, orange juice concentrate, and milk samples. Equations for predicting the thermal conductivity of apple juice, orange juice, and milk are shown to be specific for each commodity. A comparison of apple juice and orange juice suggests that qualitative attributes of the solids fraction as well as the quantity present are important in determining thermal conductivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10499.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Liquid Smoke on the Growth of Lactic Acid Starter Cultures used to Manufacture Fermented Sausage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12953.x
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  • 5
    Electronic Resource
    Electronic Resource
    A Direct Hexane Extraction Process for Glanded Cottonseed (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A modified filter funnel apparatus was used to determine mass flow velocities for extraction of uncooked glanded cottonseed flakes, and the results were compared with a continuous pilot-plant-scale extractor. A mass velocity of 2,000 lb/hr/ft2 or higher (considered adequate for oilseed extraction) was obtained in all cases. Both the initial meat moisture before flaking and the flake moisture during extraction were found to affect the mass velocity. A meat moisture before flaking of less than 9% decreased the mass velocity, probably as a result of increased fines and thus smaller flake size. A high flake moisture (about 9%) during heated-hexane extraction caused a decrease in mass velocity compared to that of lower-moisture flakes. The correlation of filter-funnel mass velocity data to a continuous pilot-plant extractor confirmed that uncooked flakes can be satisfactorily extracted to yield low residual lipids by using a low solvent-to-flake ratio and ambient-temperature hexane solvent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11087.x
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  • 6
    Electronic Resource
    Electronic Resource
    AIR CLASSIFICATION OF DEFATTED, GLANDED COTTONSEED FLOURS TO PRODUCE EDIBLE PROTEIN PRODUCT (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A modified air-classification technique for producing a low-gossypol, edible cottonseed product from defatted glanded cottonseed flour was investigated. Several milling methods, including fixed hammer disintegating, pin milling, and air-gun pulverizing, were used to prepare flour from defatted flakes. The milled flours were evaluated for particle size distribution prior to air classification. The yields and the proximate composition of the final fractions indicated that both are affected by the method of milling. With a fixed-hammer disintegrator, a low gossypol edible product was produced. The other milling methods ruptured excessive amounts of pigment glands or did not sufficiently comminute the defatted material. The edible fraction yield can be increased if heat is used to lower the free gossypol content of the final product. Heat converted free gossypol into bound gossypol, therefore total gossypol was unchanged.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06478.x
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  • 7
    Electronic Resource
    Electronic Resource
    Determination of Mass Diffusivity of Simple Sugars in Water by the Rotating Disk Method (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m2/sec × 109) at 25°C with activation energies of 36.3 and 31.6 kJ/g-mol, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06655.x
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  • 8
    Electronic Resource
    Electronic Resource
    Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mechanical properties from cyclic low strain testing, texture profile parameters and thermal conductivity were evaluated for 7 types of commercial sausage products ranging in moisture content from 27.7% to 62.4% and aw from 0.857 to 0.993. Hardness, fracturability, the apparent moduli, stress al 20% compression, mechanical hysteresis loss, and strain energy all increased with decreasing moisture level, while springiness and the degree of elasticity decreased. Moisture had no significant effect on cohesiveness. A linear relationship was observed between the aw and the effective mole fraction of water in the brine, the exact nature of which depended on the thermal process which the product had received. Thermal conductivity decreased with decreasing moisture in a linear manner.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14238.x
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