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  • 1
    Electronic Resource
    Electronic Resource
    Progress in molecular parasitology (1986)
    Springer
    Cellular and molecular life sciences 42 (1986), S. 377-386 
    Details
    ISSN: 1420-9071
    Keywords: Molecular parasitology ; Trypanosoma ; Leishmania ; Plasmodium ; helminths ; antigenic variation ; membrane proteins ; kinetoplast DNA ; metabolism ; bioenergetics ; tubulin ; hemoglobin ; anthelmintics
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary Substantial progress has been made in the last ten years in understanding the structural and functional organization of parasitic protozoa and helminths and the complex physiological relationships that exist between these organisms and their hosts. By employing the new powerful techniques of biochemistry, molecular biology and immunology the genomic organization in parasites, the molecular basis of parasite's variation in surface antigens and the biosynthesis, processing, transport and membrane anchoring of these and other surface proteins were extensively investigated. Significant advances have also been made in our knowledge of the specific and often peculiar strategies of intermediary metabolism, cell compartmentation, the role of oxygen for parasites and the mechanisms of antiparasitic drug action. Further major fields of interest are currently the complex processes which enables parasites to evade the host's immune defense system and other mechanisms which have resulted in the specific adaptations which enabled parasites to survive within their host environments. Various approaches in molecular and biochemical parasitology and in immunoparasitology have been proven to be of high potential for serodiagnosis, immunoprophylaxis and drug design.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02118619
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  • 2
    Electronic Resource
    Electronic Resource
    Construction of asymptotically best quadrature formulas (1995)
    Springer
    Numerische Mathematik 72 (1995), S. 93-116 
    Details
    ISSN: 0945-3245
    Keywords: Mathematics Subject Classification (1991):41A55, 65D30
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mathematics
    Notes: Summary. We show that, for integrals with arbitrary integrable weight functions, asymptotically best quadrature formulas with equidistant nodes can be obtained by applying a certain scheme of piecewise polynomial interpolation to the function $f$ to be integrated, and then integrating this interpolant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002110050161
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash (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: There was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L2) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13049.x
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  • 4
    Electronic Resource
    Electronic Resource
    Mutant for Monascus-Pigment Production (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 mutant, Monascus purpureus G1, was isolated from a wildtype which had been transferred for several times after ultraviolet irradiation. This new strain is extremely dark red in color and also releases more pigment into the yeast extract cultural medium. Unlike strain N11S, another strain of high pigment productivity, G1 is extremely low in antibacterial activity. Sonification for 30 min increased the rate of pigment extraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15394.x
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  • 5
    Electronic Resource
    Electronic Resource
    ANALYSIS OF SOME SAMPLING DISTRIBUTIONS FOR QUALITY CONTROL OF FOODS (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: The sampling distributions of aflatoxin in fresh and roasted pecans, visible mycelium in fresh pecans and total plate count in ground beef were examined using the chi-square and Kolmogorov-Smirnov tests. The Kolmogorov-Smirnov test was found to be more conservative than the chi-square test and a powerful technique for rejection of null hypotheses. The results indicated that many sampling distributions used in quality control of foods deviate significantly from the normal distribution. The sampling distribution for total plate count in ground beef and the distribution of sample means were determined. A critical sample size of at least 5 was found to be necessary to approximate the normal distribution for the sample means. The average and standard deviation control charts utilizing the sample size of 5 were established to illustrate the detection of out-of-control samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03426.x
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  • 6
    Electronic Resource
    Electronic Resource
    ISOLATION OF AN INHIBITOR OF Aspergillus parasiticus FROM WHITE POTATOES (Solanum tuberosum) (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: White potatoes did not support the growth of A. parasiticus NRRL 2999 unless they were heated to above 60° C. The mold grew well on autoclaved potatoes and produced, on an average, 8 μg/g total aflatoxins (mainly B1 and G1) at 27°C and 95–97% relative humidity in 20 days. When soluble potato starch was substituted for sucrose in yeast extract-sucrose (YES) medium, the maximum growth of A. purasiticus was 80% of that observed in YES medium, but total aflatoxin production was only 0.5–1.0% of the production in YES medium. Chlorogenic acid and solanine, at levels normally found in the white potato, did not show appreciable fungitoxic activity towards A. parasiticus in vitro. Caffeic acid partially inhibited the growth of A. parasiticus and the production of aflatoxins at 0.01M concentration in YES medium. A compound with high inhibitory activity towards A. parasiticus was isolated from the potatoes. The compound is extractable with ethyl acetate. From its behavior on TLC systems, its ultraviolet spectrum and its reactions with chromagenic spray reagents, it is inferred that the compound is phenolic in nature. It appears to be a hydroxy-cinnamic acid derivative structurally similar to caffeic acid but lacking the ortho-dihydroxy structure of caffeic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00608.x
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  • 7
    Electronic Resource
    Electronic Resource
    TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Factors influencing tyramine formation and the presence of tyrosine decarboxylase activity in natural microflora and starter (Pediococcus cerevisiae) fermented sausages were determined. Maximal levels of tyrosine decarboxylase were found during the period of rapid acid development in the natural microflora fermentations. Higher levels of decarboxylase were present in the natural fermented sausages compared to the starter fermented sausages. Tyrosine decarboxylase activity increased during the drying treatment in the natural microflora sausages but remained low in the starter fermented sausages. Greater tyramine contents were found in the natural microflora sausages which had free L-tyrosine added prior to fermentation. Tyramine contents of the natural microflora and starter fermented sausages without added L-tyrosine generally reached similar tyramine levels. In the starter fermented sausages, tyramine and tyrosine decarboxylase development comparable to the amounts found in natural microflora fermented sausages occurred only in a sausage which contained added L-tyrosine that was inoculated with a tyrosine decarboxylase positive Streptococcus faecalis. The study indicated that the natural meat microflora developed during the aging of salted meat can develop tyrosine decarboxylase activity necessary for rapid conversion of tyrosine to tyramine. The use of a starter culture such as P. cerevisiae appears to decrease the possibility of development of a microflora during fermentation that would possess both tyrosine decarboxylase activity and proteolytic activity necessary to produce fermented sausages with potentially hazardous tyramine concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02394.x
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  • 8
    Electronic Resource
    Electronic Resource
    TOXICITY OF Aspergillus amstelodami (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: ISOLATES of Aspergillus amstelodami from country cured hams were tested for toxicity to chick embryos and to mice. Seven of eight culture filtrates from isolates grown 30 days in yeast extract (2%)-sucrose (20%) media were lethal to chicken embryos. Six of eight culture filtrates were lethal when injected intraperitoneally into mice. Eight of eleven strains grown on sterile corn were toxic when fed to mice. Deaths occurred after only 3 days. A single isolate, toxic to both mice and chick embryos was selected for further study. Culture filtrates of this strain were lethal to male, white, weanling rats. Symptoms and gross lesions were indicative of an effect on the circulatory system. Incorporation of the mycelial mat into the diet of rats resulted in increased liver and kidney weights although deaths were not observed within 30 days. Rats fed corn inoculated with this mold had significantly lower average body weight gains than controls. Because of limited solubility of the toxic substance in most organic solvents, gel permeation chromatography was used to isolate a single toxic fraction. Purification of the compound was aticomplished by ion exchange and paper chromatography. The toxic material (Rf= 0.94) fluoresces blue when viewed under short wave UV light. The melting point of the material was 159–162°C. The UV absorption maximum of the material in 95% ethanol was 211 nm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01527.x
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  • 9
    Electronic Resource
    Electronic Resource
    ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY —The concentration of alkylpyrazine compounds in roasted peanuts, coffee and potato chips was determined quantitatively. Ten pyrazines, purified by gas-liquid chromatography, were subjected to sensory evaluation studies in both aqueous and lipid media. Both the odor-detection threshold levels and a subjective evaluation of the odor of the compounds were obtained. This information, coupled with the quantitative knowledge of the pyrazine content of roasted foods, allows an assessment of the probable significance of the pyrazines in the aroma of these food products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03314.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Temperature Cycling on the Production of Patulin and Citrinin (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Two strains of Peniciltium urticae (NRRL 2159A and 1952) and one strain of P. cltrinun (NRRL 5927) were used to investigate the effect of temperature Oycling on the production of patulin and citrinin. Temperature cycling (33–25°C, 33–15°C, and 25–15°C) delayed the rate of patulin biogenesis. As a general rule, cultures grown under cycling temmperature conditions produced less patulin than cultures grown a1 constant temperatures. The effect of temperature cycling (30–25°C, 30–15°C, and 25–15°C) on citrinin production was found to vary with the temperature combination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15403.x
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