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  • Articles  (1,495)
  • Blackwell Publishing Ltd  (1,495)
  • 1970-1974  (1,495)
  • Process Engineering, Biotechnology, Nutrition Technology  (1,495)
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  • Articles  (1,495)
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  • 1
    Electronic Resource
    Electronic Resource
    MUSCLE CATHEPSINS IN THREE SPECIES OF PACIFIC SOLE (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 cathepsins in saline muscle extracts of three species of Pacific sole were investigated. A buffered hemoglobin solution (pH 3.0) served as substrate for the enzyme assay. No apparent change in catheptic activity in muscle homogenates of English sole was observed during 25 days of frozen (−26 °C) storage. Partial characterization of the cathepsins indicated a pH activity optimum of 3.0–3.5 for rex and petrale sole but a slightly higher PH optimum of 3.2–3.8 for English sole. The three species showed a temperature optimum of 45 °C for hemoglobin splitting. A wide variation in catheptic activity within the species was observed for rex sole while English and petrale sole showed more uniform catheptic activity. The mean activities for the three species varied significantly (P 〈 0.05). Results of sensory evaluation of muscles containing high and low levels of catheptic activity from the three species of sole did not support the assumption that cathepsins have a substantial influence upon the quality of marine food fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02944.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 viscosities of selected fruit juices and purees were measured with a coaxial-cylinder viscometer in the temperature range 20–70°C. Depectinized apple juice and Concord grape juice were Newtonian fluids at all concentrations and their viscosity decreased considerably at higher temperatures. Cloudy apple and orange juices changed from Newtonian to pseudoplastic at concentrations higher than 50 and 20° Brix. respectively. Temperature had a smaller effect on viscosity of cloudy juices than of clear juices. The apparent viscosity of fruit purees (pseudoplastic fluids) decreased slightly at higher temperatures. The activation energy for flow increased with the juice concentration and decreased with the presence of suspended particles in the fruit product. The data and conclusions are useful in the design and operation of efficient food-processing equipment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12119.x
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  • 3
    Electronic Resource
    Electronic Resource
    POST-MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: A study of the physical changes associated with rigor mortis in breast muscle was undertaken to assess the factors that may influence ultimate tenderness. Isometric tension changes and shortening were measured at temperatures 2–37°C. These changes were measured while holding the muscle strips in a phosphate buffer, pH 7.2. Isometric tension was measured by transducers and recorded on a physiograph. A pattern of tension development and gradual relaxation has been demonstrated to occur post-mortem in strips of turkey breast muscle held isometrically. The time to maximum tension development occurs in 3.85 ± 0.19 hr and is not linearly related (P 〈.05) to temperature. The amount of maximum tension developed averaged 25 g/cm2 and was significantly (P 〈 .05) related to temperature. Relaxation to about 50% of maximum occurs in 18 hr. The amount of shortening that occurs post-mortem is linearly related (P 〈 .01) to temperature. No “cold shortening” of turkey breast muscle was evident.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12124.x
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  • 4
    Electronic Resource
    Electronic Resource
    SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12126.x
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  • 5
    Electronic Resource
    Electronic Resource
    BIOCHEMISTRY OF TEA FERMENTATION: CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: 14C-amino acids were added to fresh tea-leaf homogenate undergoing conversion to black tea. After conversion (30 min, 25°C), the volatile compounds present in the headspace over the reaction mixture were collected and analyzed by gas chromatography. Results showed that leucine, isoleucine, valine and phenylalanine were partially converted to the aldehydes expected from a Strecker degradation. These aldehydes are constituents of black tea aroma. Further, drying of the fermented mixture caused an additional amount of the aldehydes to be formed. In contrast, no detectable volatile compounds were formed from aspartic acid, glutamic acid, glutamine, arginine, threonine. serine or theanine under the same conditions. Production of aldehydes from amino acids was shown to be dependent on the enzymic conversion process: Tea leaf which had been inactivated by steam treatment was not effective in causing formation of volatile aldehydes from the amino acids. Identical results were obtained in a model tea fermentation system composed of a crude soluble enzymes extract from tea leaves, purified epigallocatechin gallate and 14C-amino acids. Ascorbic acid was found to inhibit formation of aldehydes from amino acids in this model tea fermentation system; dehydroascorbic acid by itself was found to be effective in causing formation of volatile aldehydes from amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12128.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT IN RATS OF PARTIAL REPLACEMENT OF COW'S MILK PROTEIN BY SUPPLEMENTARY NITROGEN (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: A number of experiments studied growth of weanling rats and urinary nitrogen excretion in young adult rats when cow's milk protein was partially replaced by varying levels supplementary nitrogen. A mixture of nonessential L-amino acids (NEAA) or a mixture of diammoniumcitrate and glycine (DAC-Gly) was used as the source of nitrogen. Substitution of the 15% milk protein diet to the extent of 10% slightly reduced growth; significant growth reduction occurred with substitutions of 20% and greater. Fortification of the diets containing 10.5% milk protein and the supplementary nitrogen sources with sulfur amino acids did not restore growth the maximum rate obtained with the 15% milk protein diet. Additional supplementation with tryptophan further improved growth slightly but not to the maximum rate. Several other essential amino acids, alone or in combination, had no apparent effect. Based on urinary nitrogen excretion, comparable results were obtained with young adult rats by substituting nitrogen for milk protein the diets. The reduced performance following substitution of milk protein with supplementary nitrogen may be due partly to decreased utilization of sulfur amino acids and possibly to decreased utilization of all essential amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12130.x
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  • 7
    Electronic Resource
    Electronic Resource
    LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Relationships between the tenderness of very slowly cooked meat and its waterholding capacity, pH and the amount of water-soluble components were studied. Beef muscle portions from the longissimus, semitendinosus and rectus femoris muscles were heated under fixed temperature programs with samples from each analyzed at 1-hr intervals between the 3rd and the 10th hr of heating. Weight losses after holding at the final temperature to the 24th hr were determined. During the first 4 hr of heating there were only minor changes in tenderness. The major decrease in shear values occurred between the 4th and 6th hr, when the meat was warming from 50-60°C. The weight losses increased rather linearly to the 7th hr and remained constant for the longissimus and the semitendinosus muscle. The pH values gradually increased during heating. During the first 3 hr of heating, up to 45°C, there was only a slight decrease in the amount of the water-soluble fraction. During the following 3 hr. from 45 to 58°C, the water-soluble fraction decreased more rapidly and the decrease was only slight during a following 4-hr holding period. After 6 hr of heating to 60°C there were still uncoagulated water-soluble proteins. These studies indicate that the final temperature of meat has great influence on tenderness and weight loss. The significance of the shrinkage of collagen in long-time, low-temperature cooking is considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12131.x
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  • 8
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 1. Compositional Changes During Cooking of Turkey Roasts (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: White and dark turkey roasts, averaging 7.1 and 3.1 lb respectively, were made with meat taken from selected samples of the various entries in the Pennsylvania Turkey Random Sample Meat Test. Additional róasts were made from sample birds from the University research flock. Roasts were wrapped in aluminum foil, then cooked in a Telkes oven. All roasts were cooked to an internal temperature of 170°F. There were no sex differences in cooking losses except when skin was examined separately. Differences in cooking losses were observed in the breast meat but not in the thigh meat of roasts prepared from Bronze and White turkeys. Losses were higher for breast meat than for thigh meat. There was an indication that size of bird was not a significant factor in determining percentage cooking losses for breast and thigh roasts. When fat drippings from cooked skin were analyzed for carbonyl content high skin yielding males were characterized by the high concentration of the 2-enals in relation to the methyl ketones. Low skin groups consisted mainly of methyl ketones.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12134.x
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  • 9
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and Temperature (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Cooked turkey and chicken skin residue and separated drippings or oil were stored at various temperatures then presented to a trained taste panel for flavor evaluation. Panel members were able to discriminate between a control (unstored) and a sample of residue after 3 wk of storage at 40°F. They were not able to differentiate between control and treatment (stored) oil even after 7 wk of storage. When chicken skin residue and oil were evaluated after storage at 40°F the panel members could detect differences between the residue samples at 3 wk, but unlike the turkey oil stored at the same temperature they indicated discriminatory ability after 1 wk of storage. When both cooked chicken and turkey skin fractions were presented to the panel at the same time without a reference control (unstored) they were able to identify differences but could not indicate a clear preference for either one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12136.x
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  • 10
    Electronic Resource
    Electronic Resource
    Letter to the Editor (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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.1365-2621.1970.tb12350.x
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  • 11
    Electronic Resource
    Electronic Resource
    Role of Cuticle in Spoilage of Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 role of cuticle (mucoprotein layer on the egg shell) in preventing spoilage of eggs by microorganisms was studied. Eggs collected from the uterus or eggs treated with 5% EDTA solution to remove cuticle spoiled at a much faster rate than the normally laid eggs. The weight of the egg shell and its membranes did not affect the spoilage of eggs collected from the uterus. The protection provided by the cuticle was found to last at least up to 96 hr after the eggs are laid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12354.x
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  • 12
    Electronic Resource
    Electronic Resource
    Chicken Myofibril Fragmentation in Relation to Factors Influencing Tenderness (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Susceptibility of chicken pectoralis major myofibrils to mechanical fragmentation was investigated, after various periods of aging, as an index of tenderness. Treatments were used which accelerated, retarded or prevented postmortem glycolysis. Fragmentation, with breaks always beside the Z line, was measured by microscopic examination of homogenized muscle. Fragmentation of pre-rigor muscle produced small, contracted and poorly defined particles. As rigor mortis developed, fragments became longer, more rigid and clearly defined. With additional aging after full rigor. homoaenization produced progressively smaller myofibrillar fragments consisting of 1 to 6 sarcomeres. Muscle was feast tender (as measured by shear force) when it was in full rigor and tenderized with subsequent aging. Retardation of the onset of rigor mortis extended the time required for tenderization. Although the fragmentation pattern generally corresponded to changes in tenderness in glycolysing muscle, fragmentation was not found to be an accurate index of tenderness. Sarcomeres did not lengthen during the aging period after rigor mortis developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12355.x
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  • 13
    Electronic Resource
    Electronic Resource
    The Effects of Freezing on the Survival of Salmonella and E. coli in Pacific Oysters (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: A mixed inoculum of Salmonella derby or S. typhimurium and Escherichia coli I was injected into the intestinal region of Pacific oysters (Crassostrea gigas) which were then frozen by four methods. Frozen oysters were stored at O°F, and survival of the inoculated bacteria was determined over a period of two weeks. In separate experiments, inoculated oysters were homogenized and then stored, unfrozen, at 32°F and −30°F (frozen). Routinely, bacterial counts and pH readings were taken of all samples during the course of experiments.Both species of Salmonella proved to be highly sensitive to freezing, regardless of the freezing method, and showed a survival of 1% or less after 48 hr. E. coli proved less sensitive, showing a wide and capricious variability of survival during the first week of storage, with survival ranging from 10 to 30%. Generally, however, most samples showed a decline comparable to that of salmonellae after two weeks’storage. Because of the fluctuation in E. coli counts after freezing, it is difficult to correlate the numbers of E. colt in frozen shellfish with the count in unfrozen shellfish. Therefore, it would be inappropriate to apply coliform standards for fresh oysters to the frozen product.In separate studies using inoculated oyster homogenates held at 32° and −30°F for 168 hr, a higher survival rate of E. coli and salmonellae was noted in samples held at −30°F. However, since results obtained were based solely on bacterial counts, it is not possible to say with certainty that these results indicate a protective effect by oyster homogenates against the adverse effects of freezing. Significantly, the results of these experiments did not agree with results obtained with whole oysters, thus indicating the inadvisability of attempting to apply results of homogenate studies to the whole oyster.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12357.x
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  • 14
    Electronic Resource
    Electronic Resource
    Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho- tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms.Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus.None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12361.x
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  • 15
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigments in Tinto Cão Grapes (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 anthocyanin pigments present in the skins of Tinto cão grapes were extracted with 0.1% HCI in methanol. The pigments were purified by Dowex 50 W-X4 cation exchange resin, and separated into individual pigments by two-dimensional paper chromatography with n-butanol-acetic acid-water (4:1:5, v/v) and acetic acid-water-HCI (15:82:3, v/v) as solvent systems. Partial acid hydrolysis revealed the number of sugar molecules in each pigment. Acyl components and sugar moieties were identified through acid hydrolysis and spectral measurement.The Rf measurement of the pigments and their hydrolysis products, together with the alkaline degradation of the aglycone, confirmed the chemical structures of the anthocyanins as malvidin 3-monoglucoside, peonidin 3-monoglucoside, cyanidin 3-monoglucoside, petunidin 3-monoglucoside, petunidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with p-coumaric acid, peonidin 3-monoglucoside acylated with p-coumaric acid, and cyanidin 3-monoglucoside acylated with caffeic acid.Malvidin and peonidin were not present in the original sample. They were formed during the extraction and purification procedures. Malvidin 3-monogfucoside and malvidin 3-monoglucoside acylated with p-coumaric acid were the dominant anthocyanins present in Tinto-cao grapes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12364.x
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  • 16
    Electronic Resource
    Electronic Resource
    Respiration of Potato Mitochondria and Whole Tubers and Relation to Sugar Accumulation (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: We have made a quantitative assessment of the changes in reducing and non-reducing sugar contents and respiration in stored White Rose potato tubers as a function of temperature of storage. The increase in sugar content with decrease in storage temperature and the decrease in sugars with increase in temperature is accounted for in only a minor way by the corresponding decrease or increase in respiratory’activity of the tubers. The maximal possible contribution of respiratory activity to the changes in sugar content varied from less than 1% to 13% depending on the particular storage conditions. The temperature-dependence of respiratory activity of potato mitochondria was compared to that of whole tubers, and a quantitative comparison was made of the potential respiratory activity of the mitochondria to respiration of the whole tubers. The potential mitochondrial activity is such that respiration of whole tubers would not be limited by this factor at any temperature studied although it is recognized that the effect of mitochondrial activity could be an indirect one. Unlike whole tubers, mitochondria displayed a temperature response typical of an enzymic reaction with an apparent energy of activation of 14,000 cal/mole with succinate as substrate. The temperature-dependence of potato mitochondrial respiration is typical of that found for other plant mitochondrial systems but differs markedly from that of mitochondria of mammals and poikilotherms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12365.x
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  • 17
    Electronic Resource
    Electronic Resource
    Infection Routes of Bacteria into Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12368.x
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  • 18
    Electronic Resource
    Electronic Resource
    WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS (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: Studies have indicated that one factor responsible for protein-calorie malnutrition in children is the deficiency of good-quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good-quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime-cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime-cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high-protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02952.x
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  • 19
    Electronic Resource
    Electronic Resource
    USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD: NUTRITIVE VALUE AND ACCEPTANCE (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: Breads in which water and milk powder were replaced with unrefined pork blood and/or cottage cheese whey were compared with commercial white bread and an “organic” whole wheat bread. Loaves were evaluated for appearance, composition and acceptance. Rat feeding studies in which the breads contributed about 10% protein to otherwise complete diets indicated no significant differences in growth performance (adjusted PER's) between commercial and “organic” bread. Significantly better performance was obtained for loaves containing blood, whey and blood: whey mixtures. The experimental loaves were comparable in acceptability to commercial breads, although loaf volumes were much lower and crumb texture coarser.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02954.x
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  • 20
    Electronic Resource
    Electronic Resource
    BONE PARTICLE CONTENT OF SOME MINCED FISH MUSCLE PRODUCTS (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: Minced fish muscle recovered by flesh separators may vary in bone particle content depending on the type of machine and the size of the openings that the fish are passed through to screen out the skin and bones. Orderly marketing of these materials will require some measure of control of the bone particle content. The method presented here for quantifying the bone particle content of minced flesh by gravity-flotation involves (1) shredding the flesh with a low-speed stirring device and (2) gravity separation of the bone, cartilage and other high-density components from the lower-density floatable muscle fibers. Experimental samples obtained by passing various fish materials through flesh separators and then through 1- and 2-mm flesh strainers were analyzed for their bone particle content by the proposed method. The bone particle content of flesh containing 25 to more than 100 particles per pound could be reduced by 70–100% by passage through strainers. Imported commercial samples displayed bone particle contents of 4 to over 400 per pound. Sensory panels could not detect more than 10% of the particles found by objective analysis. The gravity-flotation method may serve as a useful quality control tool.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02955.x
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  • 21
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    SQUID PROTEIN ISOLATE: EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS (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: Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue and temperature) were investigated. From this study the following parameters were chosen to optimize extraction: pH 11 (sodium hydroxide) or 4% salt concentration (sodium chloride, sodium hexametaphosphate in aqueous extractant); temperature = 22°C; time = 45 min; particle diameter = 2–3 mm; solvent-to-squid ratio = 10:1. Under these conditions, about 85% of the squid protein can be extracted. 65% of the extracted nitrogen is recovered as protein isolate by isoelectric precipitation at pH 5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02956.x
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  • 22
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    EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS (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 effects of air velocity, relative humidity, temperature and presence of glucono delta lactone (GDL) on the quality of frankfurters, were evaluated. Rate of heating was inversely proportional to rate of weight loss during processing. High humidity processes at slow air flows had the fastest heating rates; however, quality was unacceptable because of fat separation and pale color. A process where the smokehouse temperature was slowly increased by 6°C increments, and where a low relative humidity and high air flow were used, gave the best quality. Color and texture was more desirable on products having higher shrink. The presence of GDL had no effect on the final color of products processed under the same conditions; however, maximum color appeared to develop earlier in samples containing GDL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02958.x
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  • 23
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    EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL (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 effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only at high temperature (160°F) had the softest texture. Smoking only at low temperature (100°F) did not develop surface color thus resulting in a product having the poorest appearance. A process which combined smoking at both low and high temperature at 60% RH gave a product having excellent texture and appearance. High temperature smoking above 160°F darkened the surface excessively and reduced product acceptability. A holding period after brining and between the cold and hot smoking stages in the process improved appearance and smoke flavor. Water phase salt content judged to be the optimum saltiness was 3.7%. Microbiological counts in the product of the combination cold and hot smoking process were very low (〈 10/g). Smoking at 90–100°F did not allow an increase in surface microbiological count. The final step in the process when carried out at 160°F inactivated most of the vegetative microorganisms inoculated on the surface. Storage life of Spanish mackerel produced by cold followed by hot smoking (160°F) was 45 days at 38°F and at least 22 wk at 10°F. This process does not meet the 30 min at 180°F minimum temperature requirement in the Good Manufacturing Practice Regulation of the Food and Drug Administration for smoked fish; therefore, frozen storage and distribution are recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02957.x
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  • 24
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    EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY Clostridium botulinum IN VACUUM-PACKAGED SIDE BACON (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 effect of nitrite and storage temperature and toxinogenesis by Clostridium botulinum in vacuum-packed side bacon was investigated. In two series of experiments (A & B) bacon packs were prepared with levels of 0, 50, 100, 150 and 200 ppm nitrite and inoculated with C botulinum at 102 spores/g and 104 spores/g. Packs A were incubated at 20 and 30° C and packs B at 30°C only. Both were held for a maximum of 32 days and analyzed for toxin at intervals of 2, 4, 8, 16 and 32 days. At 20°C none of the controls without nitrite was found to be toxic after 32 days. At 30°C inhibition of toxin formation at the higher nitrite levels was observed at 32 days. Organoleptic evaluation of the bacon packs stored at 30° C showed about one-third of the toxic samples examined were acceptable to the panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02960.x
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  • 25
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    QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET (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: Each of three ground beef products, varying in price (based on lipid content) were purchased from each of three retail stores. Patties of each product were modified broiled at 177°C for 35 min. Products containing 10–20% lipid had less cooking loss than those containing 25–30% lipid, but lower-lipid, higher-priced beef cost more per 100g of cooked meat than higher-lipid, lower-priced beef. Percentage ether extract decreased after broiling raw ground beef containing 20–30% lipid, and increased slightly after broiling raw ground beef containing less than 12% lipid. Over-all acceptability was similar for all three products, but the leanest, highest-priced product rated less juicy, more mealy and lower in flavor than higher-lipid, lower-priced products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02961.x
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  • 26
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    ACCELERATED PORK PROCESSING: A QUANTITATIVE STUDY OF BACTERIAL FLORA OF CURED AND SMOKED HAMS (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: 96 hams (48 left and right pairs) were assigned to either accelerated or conventional processing methods following separation from their respective sides at a commercial slaughter plant. Bacteriological survey samples were aseptically removed from the accelerated and the conventionally processed hams prior to curing. A second bacteriological sample was removed from both the rapid and conventional treatments following curing, smoking and chilling. Total bacterial counts were then determined on both the fresh and cured muscle tissue. The effect of different processing techniques was evaluated by bacterial flora present in the rapid and conventionally processed hams. Aerobic bacteria (15°C and 37°C) anaerobic bacteria (37°C) and anaerobic sporeformers were analyzed statistically. Anaerobic sporeformers were estimated by the most probable number method. No significant differences (P 〈 0.01) were found between rapid or conventional processing techniques in total aerobes and anaerobic sporeformers in fresh or cured muscle tissue. Total anaerobes were significnatly greater (P 〈 0.05) in conventional processing when compared to rapid processing. Results reveal no significant bacteriological problems in the rapid processing of pork prior to initial chilling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02959.x
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  • 27
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    FREEZING OF COOKED MEAT: INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD (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 combined effects of freezing rate, frozen storage and reconstitution method on meat quality and yield were studied in multifactorial experiments using pan-fried 1.5 cm slices of longissimus muscles and deep-fat fried meat patties. On the whole, a slight improvement in sensory quality and yield was seen with increasing freezing rate, except that liquid nitrogen immersion freezing influenced flavor negatively. In contrast with earlier results of ours with raw beef, an advantage was now seen for reconstitution after previous thawing over reheating directly from the frozen state, and pan frying gave better sensory quality but lower yield than continuous microwave reheating. Tenderness of sliced, cooked beef tended to increase during frozen storage, while the opposite was earlier observed for frozen raw beef. Otherwise, a general trend was seen towards decreasing yield and sensory quality during frozen storage. A number of significant interactions between variables was obtained, suggesting that their influence on quality and yield is interrelated in a rather complex manner.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02962.x
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  • 28
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    ANALYTICAL PREDICTION OF DRYING PERFORMANCE IN NONCONVENTIONAL SHAPES (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: A study is made to develop a tool to predict drying performance of nonconventional shapes. Many food drying processes are diffusion-controlled. An approximated analytical solution to Fick's diffusion equation is given for bodies which have a cardioidal, corrugated, circular, epitrochoidal, square, or hexagonal cross section. A conformal mapping approach is used to obtain the concentration distribution and the result is integrated over the volume to yield analytical weight loss equations for each shape. The result is applied to compare drying performance of apples on an equal weight-equal cross sectional area or an equal weight-equal thickness basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02965.x
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  • 29
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    INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON (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: Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02876.x
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  • 30
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    SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING (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 amounts of total and individual fatty acids present in tri-glycerides (TG), free fatty acids (FFA), diglycerides (DG), monoglycerides (MG) and polar lipids (PL) were determined at various stages of dry sausage ripening using a combination of thin layer and gas chromatography. Total FFA increased from 1 to 5% of total fatty acids and DG fatty acids from 0.5 to 4%, whereas TG fatty acids showed a corresponding decrease. The rate of liberation of FFA was in the order 18:2 〉 18:1 〉 18:0 〉 16:0 while MG and DG were enriched in 16:0. These results suggest specificity of lipolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02878.x
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  • 31
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    EFFECTS OF SOY CURD ON THE ACCEPTABILITY AND CHARACTERISTICS OF BEEF PATTIES (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: Soy curd-beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the addition of flavoring to the curd before patty formation, increases in soy concentration became less detectable and the acceptability of the patties was drastically increased. Soy curd-beef patties made with 1100 psi curd and with color and flavor added were favorably accepted even at levels as high as 75% curd (w/w). The easy detectability of flavored soy in patties did not greatly change the high acceptability of the patties. The chemical composition, functional characteristics and physical properties of the soy-beef patties were also studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02877.x
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  • 32
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    STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING (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: During ripening of dry sausage, disappearance of carbohydrates and production of lactate, volatile fatty acids, pyruvate and carbonyls was followed. When expressed as mmoles/100g of dry matter, carbohydrate disappearance (ca. 10 mmoles/100g dry matter) could be accounted for by production of lactate (ca. 17 mmoles) and acetate (ca. 2 mmoles) in two similar experiments. No differences were observed due to the presence of a starter culture in one experiment. In a third experiment, carbohydrate disappearance (ca. 16 mmoles) could only partly be accounted for by lactate (ca. 19 mmoles) and acetate (ca. 2 mmoles) production. Oxidative dissimilation of carbohydrates by micrococci during the early stages of ripening in the third experiment is offered as possible explanation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02879.x
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  • 33
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    CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING (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: Concentration changes for ammonia, total and individual free amino acids, total peptides, nucleotides, nucleosides and some individual amines were followed during ripening of dry sausage, with and without “starter culture.” A decrease was observed for peptides, nucleotides, glutamic acid, histidine, tyrosine and ornithine, an increase for all other compounds, being most intense for total free amino acids during the first days of ripening. The rate of free amino acid production exceeded the rate of ammonia production. The presence of a starter culture intensified free amino acid production and peptide disappearance. A tenfold increase in the concentrations of histamine, tyramine and putrescine was observed in the presence of a starter culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02880.x
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  • 34
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    BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID (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 solid compound formed by treating L-lysine with linoleic acid has been examined by chemical stoichiometry, electrical conductivity, infrared and nuclear magnetic resonance spectroscopy. The compound has been shown to be a true equimolar salt. Evidence from nmr and ir spectroscopy shows that the diene system of the linoleic acid is not changed from that in the free fatty acid. Conductivity measurements show that the salt is a moderately strong electrolyte. Salts of other basic amino acids, ornithine and 2,4-diaminobutyric acid, with linoleic and oleic acids were also examined and showed similar evidence. Interpretation of the data and the significance of the findings to stability of amino acid salts of unsaturated fatty acids are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06393.x
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  • 35
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    QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY (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— A technique for determining the relative quantities of oxymyoglobin, metmyoglobin and total pigment concentration at the surface of on intact meat sample was developed. A Beck-man DK-2 spectrophotometer with reflectance attachment was used and spectra were recorded on the RA scale. The sample port of the spectrophotometer was modified so that a uniform and high intensity light beam measuring 0.5 × 0.6 cm reached the surface being evaluated. A sample holder was constructed so that known proportions of oxygenated and oxidized meat could be exposed to the light beam. A family of curves representing varying known amounts of metmyoglobin and oxymyoglobin were obtained. The height of the peak at 632 nm (ΔRA632) was directly related to the amount of metmyoglobin at the surface of the meat sample. For 100% oxymyoglobin, ΔRA632 was at a minimum and equal to RA750. For 100% metmyoglobin, ΔRA632 was at a maximum and the height of the response depended upon the amount of total pigment present. A linear relation was obtained when ΔRA362 was plotted against percent metmyoglobin or against total pigment determined by the Hornsey (1956) method. The method requires making two readings of the meat samples at a single wave length. One reading of the sample followed by one reading of the same sample after oxidation with K3 Fe(CN)6 provides a quantitative evaluation of the metmyoglobin concentration and the total heme pigment concentration. The accuracy of the method may be improved by making multiple readings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06404.x
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  • 36
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    EPIMYSIAL CONNECTIVE TISSUE POLYSACCHARIDES OF BOVINE SEMIMEMBRANOSUS MUSCLE AND ALTERATIONS IN THEIR TYPE WITH AGE AND SEX DIFFERENCES (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: — Newborn veal, 11.5-month-old steers, 14.5-month-old heifers and 9 to 10.5-year-old cows were used to identify the polysaccharide types present in the epimysium and to determine the relationship between the amount of connective tissue polysaccharides and the amount of collagen in the epimysium. Trimmed muscle was used for tenderness evaluation by shear force. Average amounts of 332, 247, 230 and 202 mg dry polysaccharides per 100g dry, defatted epimysium were isolated from the veal, steer, heifer and cow groups, respectively. A negative correlation was obtained between age of animals and amount of isolated polysaccharides. Only 20% of the hexosamine in the dried defatted epimysium was extracted as soluble connective tissue polysaccharides. It is possible that some selective solubilization of certain polysaccharides occurred during extraction and, consequently, the extracted polysaccharides may not reflect the actual polysaccharide composition of the intact tissue. Considering this, it was found by using Dowex 1 x-2 chromatography that an average of 42% of the total uronic acids of the veal and heifer groups was eluted with 0.5M NaCl. 17 and 19% of the cow and steer uronic acids, respectively, were eluted with 0.5M NaCl. In the veal and heifer groups, 37 and 38% of the total uronic acids were eluted with 1.5M NaCl, whereas in the cow and steer groups the amount represented 71 and 70%. The percentages of uronic acids eluted with 2.0M NaCl were 20, 11, 19 and 12% in the veal, steer, heifer and cow groups, respectively. Dermatan sulfate was found to be the main polysaccharide eluted with 1.5M NaCl for the veal, heifers and cows. It also represented an important type in the steers, although other sulfate polysaccharides seemed to be present. Cellulose polyacetate electrophoresis confirmed that hyaluronic acid and dermatan sulfate were present in the epimysium. The ratio of hexosamine to insoluble collagen in the epimysium was positively associated with muscle tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04024.x
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  • 37
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    L-ASPARTYL-L-PHENYLALANINE METHYL ESTER (ASPARTAME) AS A SWEETENER (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: In aqueous solutions, L-aspartyl-L-phenylalanine methyl ester (aspartame) was 182 times sweeter than 2% sucrose but only 43 times sweeter than 30% sucrose according to rank analyses of scores from 20 judges. In buffer solutions (pH 3.2), pH was elevated by 0.025% and 0.12% aspartame and not by 4% or 12% sucrose, but no effect on sweetness equivalents or sourness was detected. Sweetness of 0.025% aspartame was enhanced by gelatin (1.5%) and methocel (1%). Enhancement also occurred when gelatin was combined with 0.12% aspartame. Sweetness ranks were not significantly affected by 1% carboxymethylcellulose or gum arabic. Viscosity was not a reliable indicator of differences in sensory response for thickness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02891.x
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  • 38
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    CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS (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: Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02896.x
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  • 39
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    STARCH AND PECTIC SUBSTANCES AS AFFECTED BY A FREEZE-THAW POTATO GRANULE PROCESS (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: Changes in total content and fractions of pectic substances and starch were studied in a freeze-thaw process for potato granule production consisting of peeling, steam cooking, hot mashing, freezing and thawing, pre-drying, granulation, drying, cooling and sifting. Pectic substances in raw potatoes (expressed as mg uronide/netted Gem 100g dry wt) were 202.4 for water soluble and only 80 for the calgon-soluble fractions. Water soluble pectic substances increased sixfold after cooking, and calgon-soluble fraction about threefold. Little change was observed in either fraction due to subsequent granule processing steps. There was no indication that pectic substances present in the extracellular matrix could have influenced the processing steps in granule production. Total starch comprised 68.4%/dry wt of raw potato, decreasing slightly after cooking, increasing up to the pre-drying step and stabilizing at a level of 83.7%. In contrast, free water-soluble starch, depended on the processing steps, being lower in cooked unmashed potatoes than in conditioned raw potatoes. Mashing slightly increased starch content while pre-cooling to 5.5°and freezing to −20°C with subsequent thawing to room temperature substantially decreased starch content. Mechanical forces applied in subsequent steps brought about some increase while in the final product the content was related to particle size of the granules. The percentage of broken cells in cooked potatoes mashed at various temperatures appears to be dependent on the free extracellular starch present in cell binding matrix. Broken cell counts were substantially decreased when mashing was performed immediately after cooking at high temperature or when the mash was frozen and thawed. In the latter case determination of Blue Value Index suggested that a decrease in cell binding strength of the matrix occurred due to soluble starch retrogradation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02894.x
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  • 40
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    NUTRITIVE VALUE OF BREAKFAST CEREAL-MILK COMBINATIONS (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 protein quality of 11 breakfast cereal-milk mixtures combined as normally eaten (1 oz cereal and 4 oz fluid milk) was determined by using a modified slope-ratio assay. Slope ratios (milk = 100) of three of the mixtures (oatmeal-milk, cream of rice-milk and shredded wheat-milk) were higher than that of milk alone. Using protein content and slope ratios it was calculated that 1 oz of the various cereals could increase potential protein value over that of milk alone by 26 to 117%, and that some of the mixtures could supply as much as 22% of the recommended daily allowance for an 8–10-yr-old child. It is suggested that information of this sort combining the protein quality of food mixtures as eaten with the protein content of a serving would be welcomed by consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02897.x
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  • 41
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    GLUTAMINE AS A PREDICTIVE MEASUREMENT IN THE QUALITY ASSESSMENT OF PROCESSED CARROT PUREE (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 aim of this investigation was the development of a simple quality test whereby knowing the amount of glutamine present in a fresh sample of carrots and the processing temperature, the amount of PCA and perhaps the acceptability of the final product might be determined. Two different varieties of carrots from two different geographical locations were packed in TDT tubes, flushed with nitrogen and sealed. A process of Fo= 4.9 was given to each series of tubes at temperatures ranging from 240-300°F with 20°F increments. Following this, analyses were conducted for glutamine, pyrrolidone-carboxylic acid (PCA) and pH to determine the effect of initial concentration of glutamine and process temperature upon the formation of PCA. Taste thresholds for PCA were also determined both in model systems and in processed carrot puree. PCA formation was found to exhibit an inverse linear semilogarithmic plot with process temperature such that amounts could be predicted from initial glutamine contents for a given batch. Sensory studies indicated that the levels of PCA found in samples at the lower temperatures were near the taste thresholds established for this compound. With such results it is possible to predict the best process time and temperature for carrot puree based on the initial concentration of glutamine in order to minimize off-flavors due to PCA formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02895.x
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  • 42
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    EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN (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: A study was undertaken to further elucidate the functional properties of whey protein with respect to foaming and emulsifying capacities and to observe the effect of enzymatic hydrolysis on these properties. Emulsion capacity decreased as proteolysis continued suggesting there is an optimum mean molecular size of the proteins involved which is lower than that of casein. Heat treatment of the reconstituted protein concentrate was necessary for foam stability; specific volume and foam stability increased directly with temperature of heating. Re effect of pH on whippability, data indicate that the greater the net charge the greater the tendency to foam. A limited amount of hydrolysis appears desirable to increase foaming but greatly decreases foam stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02899.x
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  • 43
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    ATLANTIC QUEEN CRAB (Chionoecetes opilio), JONAH CRAB (Cancer borealis), AND RED CRAB (Geryon quinquedens). Proximate Composition of Crabmeat from Edible Tissues and Concentrations of Some Major Mineral Constituents in the Ash (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 gross composition of the edible tissues of Atlantic Queen crab, Jonah crab and Red crab was determined by standard analytical methods and results compared to those obtained for analysis of edible tissues in other species of crab. In addition, the concentrations of various cationic constituents of the ash (Na+, K+, Ca++ and Mg++) and phosphate were estimated in hydrogen peroxide-sulfuric acid digests of meat samples of each of the three Crab species. The nutritive value of crabmeat from these species is discussed in terms of protein content, mineral composition and overall calorific value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02900.x
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  • 44
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    AMINO ACID, FATTY ACID AND PROXIMATE COMPOSITION OF SNOW CRAB (Chionoecetes bairdi) (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 proximate analysis and fatty acid content of the lipids were determined on four separate types of cooked snow crabmeat plus composite samples of the cooked meat and a commercially canned product. The amino acid, sodium and potassium content were determined on a commercially canned product. These results show that snow crabs contain a considerable amount of meat (33.7%) which is high in protein (18.8%) and nutrition. The fatty acid content is over 50% polyunsaturated. Fatty acid 20:5 was the predominant acid (26.0–30.0%) followed by 18:1 (17.0–19.3%), 22:6 (15.0–16.6%) and 16:0 (12.5–13.5%). Amino acid content is similar to dungeness and Chesapeake Bay blue crab meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02901.x
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  • 45
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    HYDROLYSIS OF LACTOSE IN ACID WHEY BY LACTASE BOUND TO POROUS GLASS PARTICLES IN TUBULAR REACTORS (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: Partially purified lactases (β-galactosidase, EC3.2.1.23) from Aspergillus niger were covalently bound to acetone-silanized, diazotized porous glass particles (mean pore diam, 86.5 nm; particle diam, 75–125 μm). The temperature (∼55°C) and pH (3.5–4.0) optima were established in acid whey containing 5% total whey solids. Lactose hydrolyzing activity was stable during 43 days of semicontinuous operation at 55°C with reconstituted acid whey (pH = 4.5) at total solids (TS) concentrations varied between 4 and 25% and to which 5 ml/liter toluene had been added to retard microbiological contamination. Kinetic experiments with acid wheys gave results reproducible when assayed by both thin layer chromatography (TLC) and glucose oxidase (GS) procedures, although the TLC method gave systematically higher Values at intermediate conversions and high TS concentrations. The kinetics of lactose hydrolysis by columns of lactase bound to porous glass (LBG) of 1.6 cm diam and lengths of 1, 5 and 10.5 cm showed some evidence for reduction of the rate of lactose hydrolysis by film diffusion resistances. Calculations using correlations for packed beds also suggest the presence of diffusional effects. Lactose was hydrolyzed slightly more rapidly in whey than in deproteinized whey. Lactose hydrolysis rates in both types of reconstituted whey increased as the TS concentrations increased from 4 to 25%. The data did not obey any of a number of integrated reaction rate equations, including a rate equation which accounted for competitive product inhibition of Michaelis enzyme kinetics. Failure of simple models is due in part to diffusional resistances and in part to the large range of concentrations studied. The LBG preparation retained appreciable activity after more than 8 months of frequent use at a wide variety of conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02898.x
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  • 46
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    HEAT STABILITY OF CHICKEN ACTOMYOSIN (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 heat sensitivity of chicken actomyosin was determined under varying conditions of the pH and ionic environment and in the presence and absence of various additives. The emulsifying capacity of the protein was used as the index of heat damage. As the pH of the solvent was increased above 8.5, the stability of the protein increased. It was more stable in 0.6M KC1 than in 0.2M KCl. Up to 6% sucrose significantly improved the stability. Polyphosphates were beneficial in stabilizing the actomyosin. This information should facilitate development of methods of heat pasteurizing mechanically deboned chicken meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02902.x
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  • 47
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    RELATION BETWEEN ISOMETRIC TENSION, POSTMORTEM pH DECLINE AND TENDERNESS OF POULTRY BREAST MEAT (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: Postmortem changes in isometric tension, pH and shear force of poultry breast meat were studied to determine the relation between rigor contraction and tenderness. Strips of pectoralis major muscle immersed in isotonic saline solution held at 25°C developed measurable tension when their pH dropped to 6.1–6.3. The tension gradually increased until the pH dropped to a final value of 5.5–5.8, then started to decline. Muscle cooked at the start of tension development had the highest shear force. After that the shear force of the cooked meat gradually declined to a minimum value. The results indicate a high correlation (r=0.97) between ultimate shear force and degree of maximum tension developed during rigor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02903.x
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  • 48
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    TENDERNESS VARIATION IN OVINE LONGISSIMUS MUSCLE (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: 31 lamb carcasses were split after slaughter and one side of each had pre-rigor tension applied to the longissimus muscle by weighted or mechanical methods. Warner-Bratzler shear values were obtained on each of three core positions within rib and within loin chop samples from each nontensioned and tensioned side. Differences in shear values between cores were significant (P 〈 0.001), and the interactions of muscle location, tension treatment and core were also significant (P 〈 0.001). The lateral position was the least tender in rib chops while the dorsal position was least tender in loin chops of the nontensioned sides. Pre-rigor tension made core positions more uniform in tenderness in the rib chops, while considerable tenderness variation persisted in tensioned loin chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02905.x
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  • 49
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    EFFECTS OF PRE-RIGOR TENSION ON TENDERNESS OF INTACT BOVINE AND OVINE MUSCLE (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: Mechanical and weighted methods of applying pre-rigor tension to longissimus muscle of ovine and bovine carcasses conventionally hung by a hind shank were studied. The effect of tensioning of carcasses by adding 4.5 kg weights or mechanically stretching the back 5% in length was significant (P 〈 0.01) and as effective as greater forces in decreasing shear force values, decreasing fiber diameters and increasing sarcomere lengths. Chops and steaks from tensioned carcasses at 48 hr postmortem were as tender as those from non-tensioned carcasses which had been aged 168–240 hr. Further aging of longissimus muscle of tensioned carcasses continued to decrease shear force values at approximately the same rate at which shear force was decreasing in nontensioned carcasses. The pre-rigor tension was also effective in reducing animal-to-animal tenderness variability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02904.x
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  • 50
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    THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS (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 influence of processing techniques and formulations on chemical and sensory aroma properties has been studied with the purpose of finding ways to improve the flavor of canned meat. HTST-sterilization, “aseptic” canning and sterilization in various packaging materials including flexible pouches have been investigated. It was found that “aseptic” canning and, especially, HTST-sterilization had a pronounced positive effect on aroma, in the latter case for samples packed in thin layers (flexible pouches). It was shown that addition of e.g., fumarate or maleate in small amounts (0.06–0.15%) before sterilization decreased the concentrations of hydrogen sulfide and mercaptans, and the additions of certain amino acids, e.g., arginine, decreased the concentrations of the aldehydes. Both types of ingredients resulted in an improved aroma. Storage changes have also been investigated. It was found that there was a tendency towards a more accelerated change in flexible pouches compared with rigid cans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02906.x
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  • 51
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    EFFECT OF CONCURRENT CALORIC INTAKE ON THE RESPONSE TO ORAL MONOSODIUM L-GLUTAMATE IN SUSCEPTIBLE SUBJECTS (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: A study was undertaken to assess the susceptibility of a population of proven reactors to a standard 5g dose of MSG given as part of a lunch-type snack. The study was also designed to test the response to naturally occurring L-glutamic acid in amounts comparable with the test dose of MSG. Results show the latency of symptom onset to be consistently longer when MSG is administered in juice accompanied by a snack. Response rate to snacks containing 5g MSG is significantly lower for high protein, high natural L-glutamic acid and high carbohydrate snacks than for the high-fat snack or MSG administered without a snack. The high-fat snack (also low in bulk) afforded no protection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02907.x
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  • 52
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    COMPARATIVE SENSORY EVALUATIONS OF TWO CULTIVATED MUSHROOMS: A. bisporus AND A. bitorquis (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: Comparative sensory evaluations were made between sauteed mushrooms of commonly cultivated Agaricus bisporus and related A. bitorquis, being considered for cultivation, to determine whether nontrained persons could distinguish them, which was preferred, and how they differed. Modified triangle tests showed the species distinguishable. Half the correct responses preferred A. bisporus; 1/3, A. bitorquis. A texture profile panel found A. bitorquis firmer, crisper and chewier. Comments on flavor indicated that A. bitorquis had a stronger flavor than A. bisporus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02908.x
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  • 53
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    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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  • 54
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    FLUORESCENT QUANTITATION OF BIOLOGICALLY ACTIVE AMINES IN FOODS WITH 7-CHLORO-4-NITROBENZOFURAZAN (NBD-CI) (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 usefulness of 7-chloro-4-nitrobenzofurazan (NBD-CI) for the quantitative fluorescence detection of biologically active amines commonly found in fermented foods was studied. The reagent was found to be advantageous when compared to ortho-phthaldehyde and ethylene diamine due to the simplicity of derivative formation and ability to form fluorescent derivatives with a variety of biologically active amines. NBD-CI was shown to form quantitative derivatives with tyramine, tryptamine and histamine. There was a limited linear response for tryptamine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02910.x
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  • 55
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    TRYPSIN INHIBITORS IN SORGHUM GRAIN (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    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 presence of trypsin inhibiting substances was shown in aqueous and acid extracts of sorghum grain powder. Gel filtration of the acid extract showed that the trypsin inhibitors have a broad distribution of molecular weight with the most significant peak of activity centered around 15,000 daltons. It was also shown that aqueous extracts of the inhibitors adjusted to pH 4.0 were stable to heat treatment of 100°C for 30 min.
    Type of Medium: Electronic Resource
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  • 56
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    RATE OF HEATING AS IT AFFECTS THE SOLUBILIZATION OF BEEF MUSCLE COLLAGEN (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.tb00978.x
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  • 57
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    OXYGEN UPTAKE IN POSTRIGOR BOVINE MUSCLE (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.tb00979.x
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  • 58
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    AN EVALUATION OF A METHOD FOR MEASURING SHEAR FORCE FOR AN INDIVIDUAL MUSCLE FIBER (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.tb00977.x
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  • 59
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    ULTRASTRUCTURAL POSTMORTEM CHANGES IN NORMAL AND LOW QUALITY PORCINE MUSCLE FIBERS (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.tb00981.x
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    LOSS OF CALCIUM ACCUMULATING ABILITY IN THE SARCOPLASMIC RETICULUM FOLLOWING DEGRADATION BY CATHEPSINS (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.tb00980.x
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    DETERMINATION OF BENZO(a)PYRENE IN SMOKE CONDENSATES BY HIGH PRESSURE RAPID LIQUID-LIQUID CHROMATOGRAPHY (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.tb00982.x
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    EFFECT OF HEAT AND OTHER FACTORS UPON FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES (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
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    DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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    INTENSITY-TIME CURVES FOR FLAVORED OIL-IN-WATER EMULSIONS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    FLAVOR AND STORAGE STABILITY OF EXPLOSION-PUFFED POTATOES: Nonenzymatic Browning (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    PREDICTION OF DIELECTRIC PROPERTIES IN NONFAT MILK AT FREQUENCIES AND TEMPERATURES OF INTEREST IN MICROWAVE PROCESSING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    DATA ANALYSIS: A VARIABLE SEQUENTIAL TEST FOR SELECTION OF SENSORY PANELS (1974)
    Oxford, UK : Blackwell Publishing Ltd
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    SOYBEAN PHOSPHATIDYLCHOLINE DEVELOPS BITTER TASTE ON AUTOXIDATION (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    SENSORY AND GAS CHROMATOGRAPHIC PROFILES OF COFFEE BEVERAGE HEADSPACE VOLATILES ENTRAINED ON POROUS POLYMERS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    USE OF A RADIOMETRIC TECHNIQUE FOR THE RAPID DETECTION OF GROWTH OF CLOSTRIDIAL SPECIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    SOME AROMA COMPONENTS OF ROASTED SESAME SEED (Sesamum indicum L.) (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    EFFECT OF VARIOUS PEPTONES IN THE GROWTH MEDIUM ON THE AGGLUTINATION OF TEN Salmonella SPECIES WITH POOLED SPICER–EDWARDS ANTISERA (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    CARBONYL PRODUCTION FROM LIPOLYZED MILK FAT BY THE CONTINUOUS MYCELIAL CULTURE OF Penicillium roqueforti (1974)
    Oxford, UK : Blackwell Publishing Ltd
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    ACTIVITY AND STABILITY OF β-GALACTOSIDASE IMMOBILIZED ON POROUS GLASS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    BENZYL ISOTHIOCYANATE AS A NATURALLY OCCURRING PAPAIN INHIBITOR (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    HEAT-INDUCED CHANGES IN THE ZONE ELECTROPHORETIC PATTERNS OF CARRAGEENAN STABILIZERS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    MECHANISM OF EMULSIFIER ACTION IN AN ICE CREAM SYSTEM (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    ZONAL ELECTROPHORESIS OF FOOD STABILIZERS IN MALONATE BUFFER (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY (1974)
    Oxford, UK : Blackwell Publishing Ltd
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    BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMR (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    MICROSTRUCTURE OF MODIFIED TAPIOCA STARCH-MILK GELS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    RAPID TECHNIQUES FOR SALT-CURING FISH: A Review (1974)
    Oxford, UK : Blackwell Publishing Ltd
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    EFFECT OF FROZEN STORAGE ON THE MICROSTRUCTURE AND SYNERESIS OF MODIFIED TAPIOCA STARCH-MILK GELS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
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    THE ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL PROPERTIES IN A FERMENTED SAUSAGE (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    DIRECT ENZYMATIC CONVERSION OF LACTOSE TO ACID: LACTOSE DEHYDROGENASE (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    EFFECT OF HYBRIDS AND PROCESSING ON THE DIMETHYL SULFIDE POTENTIAL OF SWEET CORN (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    CONSISTENCY OF AQUEOUS SOYBEAN-RICE MIXTURES (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    POLYPHENOL OXIDASE ACTIVITY AND BROWNING OF MANGO FRUITS INDUCED BY GAMMA IRRADIATION (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    USE OF LIMONOATE DEHYDROGENASE OF Arthrobacter globiformis FOR THE PREVENTION OR REMOVAL OF LIMONIN BITTERNESS IN CITRUS PRODUCTS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    EFFECT OF pH ON THE ACTIVITY OF Schizosaccharomyces pombe (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    EFFECTS OF SUPERSATURATION AND TEMPERATURE ON THE GROWTH OF LACTOSE CRYSTALS (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    EFFECTS OF CERTAIN SALTS AND OTHER WHEY SUBSTANCES ON THE GROWTH OF LACTOSE CRYSTALS (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    TECHNIQUES FOR STUNNING CHANNEL CATFISH AND THEIR EFFECTS ON PRODUCT QUALITY (1973)
    Oxford, UK : Blackwell Publishing Ltd
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    PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEF (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    EFFECT OF PACKAGING ON SHELF LIFE OF FROZEN SILVER SALMON STEAKS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    QUALITY COMPARISONS OF ALBINO AND REGULAR (GRAY) CHANNEL CATFISH (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    EFFECTS OF END POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    EFFECT OF VARYING THE RATIO OF BEEF AND TEXTURED VEGETABLE PROTEIN NITROGEN ON PROTEIN NUTRITIVE VALUE FOR HUMANS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    MEASUREMENT OF SAUSAGE EMULSION STABILITY BY ELECTRICAL RESISTANCE (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    15N TRACER STUDIES OF NITRITE ADDED TO A COMMINUTED MEAT PRODUCT (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
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    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.1365-2621.1973.tb07242.x
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