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  • 1
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    Processing Potential for Diallel Hybrids of High‐Sugar Corn 1 (1979)
    Wiley
    Details
    Publication Date: 1979-03-01
    Print ISSN: 0011-183X
    Electronic ISSN: 1435-0653
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Published by Wiley
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    PAPER CURRENT
  • 2
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    Isoenzymes of lipoxidase (1969)
    Springer
    Details
    Publication Date: 1969-05-01
    Print ISSN: 0024-4201
    Electronic ISSN: 1558-9307
    Topics: Biology , Chemistry and Pharmacology
    Published by Springer
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    PAPER CURRENT
  • 3
    Electronic Resource
    Electronic Resource
    PRODUCTION OF A BETACYANINE CONCENTRATE BY FERMENTATION OF RED BEET JUICE WITH Candida utilis (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Recent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water-based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice by Candidu utilis under partial anaerobic conditions was shown to substantially reduce solids, resulting in a five- to sevenfold increase in betacyanine content on a dry basis. A 668% betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80% of the Kjeldahl nitrogen were assimilated by Gmdida utilis after 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food colorant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01105.x
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  • 4
    Electronic Resource
    Electronic Resource
    BETANINE DEGRADATION AS INFLUENCED BY WATER ACTIVITY (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01038.x
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  • 5
    Electronic Resource
    Electronic Resource
    BETANINE SEPARATION AND QUANTIFICATION BY CHROMATOGRAPHY ON GELS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Published methods for separation and quantification of betalaine pigments from plant extracts are based on electrophoretic and spectro-photometric techniques. These methods are either time consuming, or lack accuracy if interfering substances are present; therefore, a more rapid and accurate method for betalaine separation and betanine quantification is needed. Chromatography on gel filtration supports (Sephadex or Bio-Gel polyacrylamide) is shown to be a rapid and efficient method of separating betalaines from raw beet juice. Raw and fermented beet juice (Beta vulgaris) directly applied to a column of polyacrylamide gel (Bio-Gel P-6) resulted in the detection of numerous pigment bands. Observed average distribution coefficients (Kav) for betanine on Sephadex G-25 or Bio-Gel P-6 ranged from 0.8–2.0 at a pH value of 4.0–2.0, respectively. These data suggest that the major mechanism of retention of the pigments on gel supports can be adsorption rather than gel-filtration. Resolution of betanine and betanidme was greater on columns packed with Sephadex G-25 compared to columns packed with Bio-Gel P-6. Loading capacity (based on reduced plate height) was greater on columns packed with Bio-Gel P-6 when comparing the two column packings. When Bio-Gel P-6 was chosen as the support for the separation of pigments, excellent separation was obtained using a phosphate buffer at pH 3.0. Elution patterns of betanine were recorded by measuring the absorption at the maximum wavelength. Peak areas obtained were related to standard concentrations of betanine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01511.x
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  • 6
    Electronic Resource
    Electronic Resource
    DIFFERENTIATION OF PERFECTION, ALSWEET AND ALASKA VARIETIES BY TOTAL STARCH AND AMYLOSE CONTENT (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 USDA grading system assigns different quality attributes according to two types of peas, wrinkled and smooth skinned. Since crosses between these types exist which exhibit characteristics of both types, a method of identification between types is needed to apply the correct grading standards. Perfection, Alsweet and Alaska varieties were evaluated for percent starch and amylose content in starch within sieve size classification or tenderometer value grouping. Perfection peas are easily differentiated from Alsweet and Alaska peas of similar sieve size or tenderometer values by their high amylose content. Alsweet has the lowest percent amylose in starch; however, there exists an overlap in content between Alaska and Alsweet varieties making differentiation uncertain. Results indicated that differentiation was possible between Alaska and Alsweet within sieve size or tenderometer values on the basis of total starch content. The Alaska variety has a higher total starch content compared to the Alsweet variety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02909.x
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  • 7
    Electronic Resource
    Electronic Resource
    EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01005.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of pH on the Degradation and Regeneration of Betanine (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 influence of pH (3.0–7.0) on betanine stability in solution was studied based on proposed reversible reaction kinetics. The forward and reverse rate constants and their activation energies were determined and found to be pH dependent. The influence of pH on two degradation products showed that betalamic acid was most stable as the pH of the reaction increased, while cyclodopa-5–0-glucoside was more stable as the pH decreased. The results support the reported conclusion that betanine is most stable at an intermediate pH range (4.0–5.0).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05907.x
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  • 9
    Electronic Resource
    Electronic Resource
    ANTHOCYANIN RECOVERY FROM CRANBERRY PULP WASTES BY MEMBRANE TECHNOLOGY (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: Anthocyanins were recovered from commercial cranberry pulp wastes under optimum extraction conditions by a five-stage blending and solvent percolation procedure. Following solvent removal and filtration, the anthocyanin crude extract was partially purified by ultrafiltration, concentrated by reverse osmosis and vacuum evaporation. The final concentrate contained 0.11% anthocyanins on dry weight basis. The process developed can be continuous and be applied to other colorant production from plant materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07469.x
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  • 10
    Electronic Resource
    Electronic Resource
    DEGRADATION RATES OF VULGAXANTHINE I (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 yellow pigment, vulgaxanthine 1, was isolated and purified from yellow beets (Beta vulgaris var. lutea) to study its potential as a food colorant. Purification was accomplished by anion exchange chromatography (Sephadex DEAE), followed by adsorption chromatography on polyamide powder. Relative quantification was based on peak areas obtained by high pressure liquid chromatography (HPLC). Vulgaxanthine I was more stable at pH 5.0 than 3.0 or 7.0, and less stable in purified form than in beet juice. Half-life values of the pigment at pH 5.0 were determined to be 27, 100, and 282 min at temperatures of 65, 55, and 45°C, respectively. The activation energy was calculated to be 25.2 ± 3.9 kcal/mole. These results show that vulgaxanthine I is quite heat labile in an oxygen-free system and would suggest that its usefulness as a food colorant is limited to foods subjected to low temperature processing or foods subjected to a short shelf life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04082.x
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