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  • Articles  (840)
  • Blackwell Publishing Ltd  (840)
  • 1965-1969  (840)
  • Process Engineering, Biotechnology, Nutrition Technology  (840)
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  • Articles  (840)
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  • 1
    Electronic Resource
    Electronic Resource
    The Formation of Persistent Toxic Chlorohydrins in Foodstuffs by Fumigation with Ethylene Oxide and with Propylene Oxide (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Under conditions for effective fumigation with ethylene oxide or propylene oxide these reagents can combine not only with moisture but also with chlorine from the natural inorganic chloride content of foodstuffs, whereby the corresponding chlorohydrins are formed. Concentrations of ethylene chlorohydrin up to about 1000 ppm were found in whole spices and ground spice mixtures after commercial fumigation with ethylene oxide. These chlorohydrins are very toxic substances by all accounts; they also are sufficiently involatile and unreactive chemically to be persistent under food processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01883.x
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  • 2
    Electronic Resource
    Electronic Resource
    Low Temperature Growth of Type E Clostridium botulinum Spores. 1. Effects of Sodium Chloride, Sodium Nitrite and pH (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 effects of pH and the addition of sodium chloride (NaCl) or sodium nitrite (NaNO2) to trypticase-peptone-glucose (TPGI and trypticase-peptone-sucrose-yeast extract (TPSY) media upon spore outgrowth were investigated using seven Type E Clostridium botulinum strains. An inoculum of 1.0 × 105 spores/ml was used and the pH was adjusted with hydrochloric acid to cover the range of 5.2 to 6.6. To define salt tolerance, NaCl was added to the media at intervals of 0.5% in the range of 2.0 to 5.0% and at 0.1% intervals in the 4.5 to 5.0% range. The effect of NaNO2 was investigated with the addition of 100 and 200 ppm NaNO2 to the media. Samples were incubated at 30, 15.6, 10, 7.2, 5.0 and 3.4°C. Outgrowth of all strains tested was inhibited at pH 5.2 at 15.6°C. Inhibition occurred at higher pH at lower temperatures. None of the strains showed outgrowth with 4.87% NaCl in the media at any of the incubation temperatures used. Addition of 100 and 200 ppm NaNO2 to the media inhibited the outgrowth of the Minneapolis, 517, 26080 and A6247 strains but not the Kalamazoo and Seattle Forks strains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14366.x
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  • 3
    Electronic Resource
    Electronic Resource
    Low Temperature Growth of Type E Clostridium botulinum Spores. 2. Effects of Solutes and Incubation Temperature (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 inhibition of outgrowth of spores of Clostridium botulinum Type E by the addition of different concentrations of various solutes to a trypticase-peptone-sucrose-yeast extract medium (TPSY) was studied at different incubation temperatures. Solutes added to TPSY medium were sodium chloride (NaCl), sodium formate (NaCOOH), potassium chloride (KCI), sucrose and glucose. Incubation was at 30, 21.1, 15.6, 10 and 7.2°C, and growth was confirmed by mouse toxin assay. The effect of the solutes on the equilibrium relative humidities (ERHI of the various media was measured using the graphical interpolation method and expressed as water activity (aw). The possibility of an osmotic effect was also investigated. The molar (M) concentrations and osmotic pressures of the different solutes were calculated and related to the approximate inhibitory concentrations of 5.0% NaCl (aw 0.975), 6.0% KCI (aw 0.974), 5.5% NeCOOH (aw 0.9711, 38.5% sucrose (aw 0.976) and 22.5%. glucose (aw 0.970).The inhibitory salt concentrations were approximately 0.80 M and produced osmotic pressures of about 36.0 atmospheres. The approximate osmotic pressure of the inhibitory 1.12 and 1.24 M sucrose and glucose solutions were 25.08 and 27.97 atmospheres respectively.Growth response decreased as the incubation temperature decreased as measured by delayed outgrowth times and in decreased amount of cellular material produced by the Type E strains tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14367.x
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  • 4
    Electronic Resource
    Electronic Resource
    ABSTRACTS (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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.1365-2621.1968.tb09072.x
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  • 5
    Electronic Resource
    Electronic Resource
    Dihydrochalcone Sweeteners–Sensory and Stability Evaluation (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 sensory and stability properties of neohesperidin dihydrochalcone were evaluated. Combinations of neohesperidin dihydrochalcone with saccharin and cyclamate were tested for their effect on taste qualities in soft drink type products. A mixture in which neohesperidin dihydrochalcone contributed 25% of the total sweetness (saccharin 64% and cyclamate 11%) gave a taste sensation that was considered to be of good quality. Tests indicated that the presence of neohesperidin dihydrochalcone gave, for most tasters, an apparent increase in flavor. The ethoxy homolog, homoneohesperidin dihydrochalcone, gave the same effect as the neohesperidin dihydrochalcone.The stabilities of neohesperidin dihydrochalcone under a variety of conditions of manufacture, storage and use were studied. Research showed that the glycosidic compound was resistant to hydrolysis of the sugar moieties in solutions of various acids above pH 2 at normal temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14371.x
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  • 6
    Electronic Resource
    Electronic Resource
    Scoring vs. Comparative Rating of Sensory Quality of Wines (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: One hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01886.x
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  • 7
    Electronic Resource
    Electronic Resource
    The Acidulant Properties of L-aspartic Acid (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Preliminary studies suggest L-aspartic acid possesses acidulant properties of potential use in foods. Present costs are not competitive with citric acid, though special application may exist. The concept of using amino acids as flavoring materials is suggested, with a second role in improving nutritional quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01888.x
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  • 8
    Electronic Resource
    Electronic Resource
    Lipid Antioxidants in Plant Tissue (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid-aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green-pepper pods, green-pepper seeds, and potato peels. Green-onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01833.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 sulfite on the reaction of mushroom polyphenol oxidase with o-diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o-quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01836.x
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  • 10
    Electronic Resource
    Electronic Resource
    Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 epimysial connective tissue from normal and PSE (pale, soft and exudative) porcine muscle was chemically characterized. Samples from PSE muscles exhibited markedly lower turbidity values (P 〈 0.01) than those from normal muscles. No significant differences were found in ultimate pH values. The epimysium from PSE muscles contained significantly higher (P 〈 0.05) quantities of salt soluble tropocollagen and a greater amount of heat labile collagen (P 〈 0.01) than that from normal tissues. No significant differences in α- and β-subunit composition, plasma hydroxy-proline levels or amino acid composition were evident between the two sources of epimysial connective tissues.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00900.x
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  • 11
    Electronic Resource
    Electronic Resource
    Separating and isolating Aroma and Flavor Constituents of Roasted Peanuts (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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 technique was developed for the extraction of quantities of peanuts and for the separation of those extracts into fractions of different chemical categories, each of which had a distinct aroma. Twelve acids were identified; the presence of hexanal, 2,4-decadienal and β-sitosterol was confirmed; and evidence was gathered that indicates the presence of aliphatic lactones. In addition, 2-oxooctanal and a dihydroxynaphthaleneacetic acid were also found to be present. Gas chromatographic examination of the acid fractions from three varieties of peanuts showed some qualitative and quantitative differences.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09081.x
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  • 12
    Electronic Resource
    Electronic Resource
    Effect of Gamma Radiation Upon Cherries (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown-rot during high-temperature short-time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01837.x
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  • 13
    Electronic Resource
    Electronic Resource
    Post-Mortem Changes in Muscle. I. Chemical Changes in Beef (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Chemical changes in the longissimus dorsi muscle of 5 beef carcasses were followed from less than 10 min after death through 20 days post-mortem. The average initial pH value of 6.99 declined to 5.46 at 48 hr and was 5.57 at 480 hr. Initial values for creatine phosphate, total acid-soluble phosphate, ortho-phosphate, lactic acid, total reducing sugars, and glycogen were respectively 9.i, 54.9, 22.1, 13.1, 7.9 and 56.7 μM/g of tissue. Creatine phosphate declined rapidly to only 16% of the initial value by 12 hr post-mortem, and was not detectable by 24 hr. Ortho-phosphate, lactic acid and total reducing sugars increased approximately 1.5; 6.5, and 2.25 times from their initial levels during 480 hr post-mortem. Glycogen appeared to be stoichiometrically degraded to lactic acid and reducing sugars, since the sum of these constituents was approximately constant at all times post-mortem, if expressed in terms of glucose equivalents. Results suggest that the onset of rigor occurred at 12–15 hr post-mortem. Development of rigor mortis was virtually complete 24 hr after death. The pattern of chemical changes observed with intact beef carcasses subjected to commercial cooling practices is in essential agreement with earlier results with isolated beef muscle strips.An enzymic method for determining ATP levels was compared with the more commonly used method of acid hydrolysis. ATP values at 24 hr post-mortem were negligible when determined by the enzymic method, but amounted to about 27% of the original level when determined by acid hydrolysis. Reasons for the discrepancy in the two methods are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01838.x
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  • 14
    Electronic Resource
    Electronic Resource
    Thermal Conductivity of Freeze-dried Model Food Gels (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The thermal conductivities of freeze-dried slabs of starch, gelatin, pectin, cellulose gum, and egg albumen gels were determined under a variety of conditions, using a guarded hotplate apparatus. The effects of temperature, gas pressure, and gas composition on a starch gel were studied in detail. The thermal conductivities of dry materials at atmospheric pressure varied from 0.921 × 10-4 cal cm-1°C-1 sec-1 (gelatin) to 1.337 × 10-4 (cellulose gum). In vacuum this variation was from 0.218 × 10-4 (starch) to 0.467 × 10-4 (cellulose gum). The difference between atmospheric pressure and vacuum was equal to the thermal conductivity of air for all the materials except cellulose gum, which gave a greater difference. The thermal conductivity of starch gel increased linearly with increasing temperature from 0 to 70°C, and decreased with decreasing pressure, as porous materials normally do, to a constant value below 0.1 mm Hg. A helium atmosphere gave a higher thermal conductivity than air or nitrogen. The thermal conductivity was higher in all freeze-dried gels containing adsorbed water than after the removal of all the water. The thermal conductivity of pectin gels increased with the density. Thermal conductivity was affected by the type and size of pores of the dried materials. In general, changes in thermal conductivity were significant with pressure, type of gas, and nature of the material, particularly the fibrous structure, but less important with temperature and amount of adsorbed water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01839.x
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  • 15
    Electronic Resource
    Electronic Resource
    Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze-Dried Food Materials (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 equilibrium isotherms and the rates of adsorption and desorption of water vapor by selected freeze-dried food materials were studied between −20 and 50°C with a spring-balance sorption apparatus. In simple freeze-dried gels (starch, gelatin) the quantity of adsorbed water at equilibrium increased as the temperature was lowered from 50 to 0°C, and it remained almost constant below 0°C. In freeze-dried foods (potato, peach, and raw beef) and sugar-containing starch gel, adsorption was maximum at between 10 and 30°C. The equilibrium vapor pressure of simple gels followed the Clausius-Clapeyron equation throughout the temperature range studied, and the same relationship applied to the foods at the high and low temperature regions, with a change of slope at about 20°C. The rates of adsorption and desorption at a pressure of 0.1 mm Hg remained constant at temperatures below 0°C, and they increased linearly as the temperature was increased from 0 to 50°C. As the pressure was raised from 0.1 mm Hg to atmospheric, the rates of adsorption at 30°C decreased by a factor of about 100. The adsorption rates at atmospheric pressure increased exponentially with the temperature between 0 and 50°C. The results are discussed in relation to the freeze-drying operation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01840.x
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  • 16
    Electronic Resource
    Electronic Resource
    Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken Meat (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Tests made with chickens frozen before rigor, during rigor, and after rigor showed that the amount of drip exuded on thawing was greatest in poultry frozen during rigor. The loss of nitrogenous constituents and ribose increased proportionally with the amount of drip. Protein solubility was minimum, and cooking losses maximum, in poultry frozen during rigor. The factors responsible for drip loss in poultry appear to be similar, regardless of the stage of rigor mortis at which the meat was frozen. It is probable that more water froze out of muscle during the state of rigor, causing higher solute concentrations in the tissue. The higher solute concentration in the muscle tissue frozen during rigor may affect the solubility of proteins and their ability to reabsorb water on thawing, and thus affect tenderness and loss of drip.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01841.x
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  • 17
    Electronic Resource
    Electronic Resource
    Automated Analysis of Hypoxanthine (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Hypoxanthine concentration is a useful index of the quality of flesh foods. A rapid manual assay of the purine was automated by modifying commercially available proportioning and spectrophotometric equipment. Extracts are sampled serially and mixed with xanthine oxidase and buffer. After reaction at 37° in a time-delay coil, the mixture passes through a low-volume flow-through cell, where its absorption at 290 mμ (and hence uric acid production from hypoxanthine) is monitored continually. Concentrations are estimated by reference to standards and blanks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01842.x
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  • 18
    Electronic Resource
    Electronic Resource
    Tenderization of Chicken Muscle: The Stability of Alkali-Insoluble Connective Tissue During Post-Mortem Aging (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 relation between tenderness of breast and thigh muscles from chicken broilers and stability of connective tissue therein was measured during post-mortem aging. Tenderness was determined with a Warner-Bratzler shear-force apparatus and with a trained taste panel. Maximum shear-resistance values occurred in breast muscles 3 to 4 hr post-mortem; minimum values were reached 12 hr post-mortem and did not change significantly during aging for 8 days. Maximum shear-resistance values occurred in thigh muscles 3 hr post-mortem; in these muscles tenderization continued during 8 days of aging.In contrast, alkali-insoluble connective tissue determined in either raw or cooked muscle (as measured by alkali-insoluble hydroxyproline) did not change significantly as a function of post-mortem aging time (1 hr vs 24 hr for breast meat, 1 day vs 8 days for thigh meat). Cooking solubilized considerable amounts of the connective tissue. Post-mortem tenderization of chicken meat is not related to changes in connective tissue but must be ascribed to some other fraction (or fractions) of muscle tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00913.x
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  • 19
    Electronic Resource
    Electronic Resource
    Arbutin and a Related Glucoside in Immature Pear Fruit (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Arbutin (p-hydroxyphenyl-β-D-glucoside) was separated from other phenols in an extract of immature fruit of Pyrus C.V. Kieffer by preparative paper chromatography and isolated as the penta-acetyl derivative. A monoacetylarbutin (p-hydroxyphenyl-6-0-acetyl-β-D-glucoside) was identified in the same pear extract. In addition, arbutin was found in both mature and immature pears, but at much higher levels in the immature fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03655.x
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  • 20
    Electronic Resource
    Electronic Resource
    Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Photomicrographs were made of muscle fiber fragments as the stage of the microscope was heated from room temperature to 80°C, or as fibers were held at 37, 45, 53, 61, 69, or 77°C on the heated stage for an hour. The possible relationship of changes in width, length and in birefringence brought about by heating to loss of moisture, water-holding properties, loss of acidic groups, and changes in tenderness are discussed. Changes in width appeared to be related to changes in water-holding capacity. Changes in length and loss of birefringence were related to loss of acidic groups, to coagulation of proteins, to volume change in cooked meat, and to changes in tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03657.x
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  • 21
    Electronic Resource
    Electronic Resource
    Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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 distribution of volatile solutes between two immiscible solvents can be determined by a study of the vapor pressures in the corresponding single solvent systems, since the partition coefficient is related to the Henry's constants: Kp= k2k12. Application of this principle makes possible the gas chromatographic determination of partition coefficients involving nonvolatile solvents. The method was applied to a solvent pair consisting of paraffin oil and aqueous sodium sulfate. An approximate semilogarithmic relationship exists between the partition coefficient and number of carbon atoms within each homologous series of aldehydes, ketones, alcohols and esters. Saturation with sodium sulfate increased the partial pressure of volatiles from 12 to 20 times. The partial heat of vaporization of volatiles in paraffin oil decreased with increasing temperature and was appreciably smaller than that of the pure compound at its boiling point. These observations may be utilized in quantifying food volatiles in operations involving extraction and gas stripping prior to analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03659.x
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  • 22
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    Calcium and Oxalate Ions Effect on the Texture of Canned Apricots (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Softening of canned apricots was accompanied by increase in soluble pectin and syrup viscosity. Calcium ions have the ability to decrease, to some extent, the movement of pectic material from the fruit to the syrup. This might be explained by the ability of calcium ions to make a bridge between polygalacturonic acid units, thus producing larger molecules which bind the cells together at the middle lamella. Added oxalate ions removed calcium from pectin in the cell wall, causing an increase in water-soluble pectin in the syrup and softening of texture. The mineral contents of canned apricots from three growing areas were determined by flame spectrophotometry. Low potassium in the fruit seems to be related to low pH in the cell sap, causing hydrolysis of pectic materials through hydrolysis ion catalysis and softening during heat processing and storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03662.x
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  • 23
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    Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Tissues of early-season navel oranges and grapefruit were found by paper electrophoretic procedures to contain a nonbitter precursor of limonin, but no significant amounts of limonin. Limonin is the intensely bitter triterpenoid dilactone responsible for the bitterness which develops in certain navel orange juices on standing. The nonbitter precursor was identified as limonin monolactone by comparison with the authentic compound prepared by partial hydrolysis of limonin and by acid-catalyzed conversion into limonin. Limonin monolactone is stable in the tissues of the intact fruit (which are not bitter) because it is apparently not in direct contact with the acidic juice. It is slowly converted into limonin (and the juice becomes bitter) when the fruit tissues come in contact with the juice, after the juice is expressed from the fruit. Limonin monolactone was not detected in late-season navel oranges or grapefruit. This agrees with the fact that juice made from these fruits does not contain limonin. Work is in progress to determine whether the naturally occurring limonin monolactone is the A-ring monolactone, the D-ring monolactone, or a mixture of the two.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03661.x
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  • 24
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    Effect of Preirradiation Quality of Eviscerated Haddock on Postirradiation Shelflife of Fillets (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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— Radiopasteurization is an effective means of preserving haddock fillets of varying marketable quality. While results show that the postirradiation shelf life was a function of the preirradiation quality, they also indicate that there was an economic benefit from irradiating the fillets cut from fish as old as 13 days after catching.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14355.x
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  • 25
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    Some Effects of Added Dietary Fats on the Lipid Composition of lien's Egg Yolk (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 fatty acid composition of the total lipid of eggs produced by hens on a control diet agreed closely with the compositions reported by other workers. The neutral glyceride fraction was more unsaturated than the phospholipid fraction. Addition of 10% of linseed, cottonseed or coconut oil to the diet altered the fatty acid composition of the egg lipids. Neither linseed nor cottonseed oil affected the total lipid content of the yolk, but coconut oil feeding brought about a small increase. In general, the acids of the neutral glyceride fraction were more susceptible to dietary manipulation than those of the phospholipid fraction. The effects of dietary fat on yolk lipid composition were compared for two types of bird.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01851.x
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  • 26
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    Quantitative Determination of Sugar Alcohols by the Komarowsky Reaction (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: When heated in a reagent consisting of a cyclic aldehyde, thiourea, and concentrated sulfuric acid, the sugar alcohols, including glycerol and inositol, give orange, pink, or red colors whose intensities follow Beer's law. The reagent is stable for 6 weeks or more in an amber bottle under refrigeration. Of the aldehydes tested, p-hydroxybenzaldehyde and p-dimethylaminobenzaldehyde were the most sensitive. Generally, the reactivity of the sugar aleohols was as follows: sorbitol 〉 dulcitol 〉 mannitol 〉 erythritol 〉 xylitol 〉 arabitol 〉 ribitol 〉 glycerol 〉 inositol. Carbohydrates and other interferences were removed by acid hydrolysis followed by degradation with hot alkali and treatment with ion-exchange resins. Hydrolysis, degradation, and removal of degradation products can also be done in a single operation with a mixture of ion-exchange resins. Important factors for reproducible quantitative results are the concentration of acid, thiourea, and aldehyde in the reagent, the time and temperature of heating, and the particular aldehyde used. Recovery from complex milieu was good (95–101.8%).
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  • 27
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    The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Monocarbonyl compounds in unroasted cocoa beans and chocolate liquor were converted to 2,4-dinitrophenylhydrazones and then separated into methyl ketone, saturated aldehyde, 2.enal, and 2,4-dienal fractions. In most comparisons the aldehydes were more concentrated in liquor than in unroasted beans, which contained more ketone. Over 30 derivatives, several within each class, were detected on thin-layer plates. Spot densities were most intense in the region between the C4 and C7 standards. Differences among Accra, Arriba, and Bahia varieties involved relative concentrations of individual compounds rather than the presence or absence of specific carbonyls. Regeneration of carbonyls revealed each class to be a potent reservoir of aroma-emitting compounds. Methyl ketones were cheese-like; saturated aldehydes, waxy and fruity; 2.enals, oxidized, painty, and like old meat; 2,4-dienals, nutmeg and spicy. From the quantitative data it was concluded that each carbonyl class is an important contributor to chocolate aroma.
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  • 28
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    Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 fatty acid concentrations of different pork cuts and variety meats are presented as affected by diets supplemented with peanut oil, hydrogenated coconut oil, or hydrogenated coconut oil plus cholesterol. With the higher linoleate diet, greater proportions of linoleic acid were deposited in all parts, and with the higher oleate diet greater proportions of oleic acid were deposited in the liver, kidney, ham, skin, boston butt, fat hack, picnic, tongue, and bacon but not in the heart and chop. Only small proportions of lauric and myristic acids were present in all tissues studied although large proportions were consumed. Cholesterol feeding increased the liver linoleate and arachidonate contents and decreased the heart and kidney linoleate and arachidonate contents. Also, the liver and kidney stearate content increased, the liver palmitate content decreased, and the kidney palmitate content increased. With the same diet, the vital organs contained large proportions of arachidonate and were richer sources of linoleic acid than the depot fats and muscles.
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  • 29
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    Citrus Bitter Principles IV. Occurrence of Limonin in Grapefruit Juice (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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.1365-2621.1965.tb01857.x
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  • 30
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    Lemon Juice Composition. IV. Carotenoid and Sterol Content (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 carotenoids and sterols of lemon juice from various sources were measured. The average total carotenoid contents for reconstituted lemon juice concentrate and for fresh juice from coastal, desert, and Italian lemons were respectively 49, 50, 40, and 45 μg β-carotene/l00 ml juice. The average respective sterol values were 8.28, 8.99, 9.10, and 8.46 mg β-sitosterol/l00 ml juice. The major lemon juice sterol was β-sitosterol. The correlation between citric acid, carotenoids, and sterols was too low to be useful in the multiple regression analysis equation for the prediction of citric acid.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01855.x
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  • 31
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    Isolation and Spectral Characterization of Coumarins in Florida Grapefruit Peel Oil (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Nine coumarins were isolated from Florida grapefruit peel oil. Some of their physical properties are given. Bergamottin, limettin, bergapten, and two formylated coumarins found during this investigation have not been reported previously in grapefruit.
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  • 32
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    Conversion of Valencene to Nootkatone (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Nootkatone, an important flavoring constituent in grapefruit, has been synthesized from the sesquiterpene hydrocarbon valencene. Valencene, which is isolated from orange oil, was oxidized with tert-butyl chromate to yield a sesquiterpene ketone having the same physical properties as the natural nootkatone.
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  • 33
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    Radiation Resistance of Spores of Clostridium Species In Aqueous Suspension (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Data are presented enabling survivor curves under gamma rays to be constructed for un-heated spores of the following Clostridia: Cl. aerofoetidum; Cl. bifermentans; Cl. botulinum types A, B, C, D, E, and F; Cl. butyricum; Cl. caloritolerans; Cl. chauvoei; Cl. histolyticum; Cl. fallax; Cl. oedematiens types A, B, and C; Cl. septicum; Cl. sordellii; Cl. sphenoides; Cl. sporogenes; Cl. subterminale; Cl. tertium; Cl. tetanomorphum; Cl. welchii types A, B, C, E, and F. After irradiation at 18–23°C, curves comprised a “shoulder” extending to about 0.25–0.35 Mrad, followed by an exponential kill over 6–8 log cycles with a decimal reduction value from 0.08 to 0.25 Mrad.
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  • 34
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    Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5 (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Salmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a radioprotective effect in air. The radiosensitizing effect decreased with increasing temperature. Vitamin KS had no radiosensitizing activity, or possibly a slight protective effect, in whole egg irradiated either in air or under vacuum.
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  • 35
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    Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
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  • 36
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    Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: An untrained panel of approximately 100 people was used to evaluate the importance of differences in fryer chicken toughness that result from differences in chilling time before freezing. The panel discriminated and criticized toughness that could arise in commercial practice. At least 4 hr of aging is desirable even for birds that are thawed before being cooked. Shear resistance of fried meat measured with Warner-Bratzler and L.E.E.-Kramer shear apparatus correlated well, and correlated with untrained-panel evaluation. Adverse comments on toughness and dissatisfaction with the quality of the chicken increased with increase in shear resistance of the meat.
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  • 37
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    Physiological Aspects of Olfaction (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01864.x
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  • 38
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    Evaluation of Sugar-Acid-Sweetness Relationships in Orange Juice by a Response Surface Approach (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 effects of added sugar and acid on the sweetness of orange juice were evaluated by the response surfaces estimated from a central composite, second-order design in incomplete blocks. First-order polynomials were sufficient to describe intensity responses, but a second-order polynomial was needed to describe acceptability.
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  • 39
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    Changes in Lipid Composition in Maturing Wheat (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Changes in lipid composition during wheat development were followed by qualitative and quantitative thin-layer chromatography (TLC) and by fractionation on silicic acid columns. Development of the wheats was accompanied by a slight decrease of lipid content on an as-is basis, and by almost doubling of lipids on a kernel basis. Free fatty acids in mature wheat were less than half the amount in wheat 21–23 days preceding ripeness. A similar decrease was found in the levels of mono- and diglycerides. No consistent changes were found in phospho-lipid fractions of lipids extracted from wheat at various stages of maturity. Carotenoid pigments disappeared as the wheat kernel developed and matured.
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  • 40
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    Muscle Protein Composition and Eating Quality of Fresh and Frozen Turkeys (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: Fifty-four Beltsville small white male turkeys were studied either fresh-unfrozen or frozen-stored for 5 and 10 months. Samples of raw muscle were removed for protein analysis; the turkeys were then roasted at 325°F to end-points of 165, 17.5, and 185°F in the thigh muscles and eating quality was evaluated.Quantitative changes in muscle proteins as separated from extracts made with KCl-borate buffer or with de-ionized water were not marked. There was a decrease in actomyosin nitrogen of pectoralis major and some indication of proteolytic Changes. The magnitude of these changes in turkey muscles stored up to 10 months was not expected to alter eating quality as much as the longer cooking times required to reach the end-point temperatures when cooking frozen-stored turkeys.Moisture losses were higher, and cooked thigh muscles were more tender and mealy from frozen-stored than fresh turkeys. Cooked pectoralis major muscles required more force to shear after 5 months storage than at either 0 (fresh-unfrozen) or 10 months storage. There was some indication that an undesirable flavor developed in thigh meat of turkeys stored 10 months.
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  • 41
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    Anthocyanin Pigments of Rhubarb, Canada Red (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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 anthocyanin pigments of rhubarb (Rheum rhaponticum‘Canada Red’) were extracted with 0.02% methanolic HCI and partially purified by use of cation-exchange resin. The pigments were separated into two bands with paper and cellulose thin-layer chromatography. The purified pigments were characterized by their R, values, partial acid hydrolysis, identification of the aglycones and sugars after complete hydrolysis, and their spectral properties. The main pigment (87% of the total anthocyanins) was identified as cyanidin-3-glucoside and the second (13%) is proposed to be cyanidin-3-rutinoside.
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  • 42
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    Chemical Induction of Mutation or Variation In Aflatoxin-Producing Cultures of Aspergillus Flavus (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– The mutation or variation of a strain of Aspergillus flavus was induced chemically after six successive “generations” of exposures to barium ions. Colony isolates of A. flavus, developing from spores harvested from cultures grown in barium medium, were examined for mutation on the basis of morphology, loss of aflatoxin-producing capacity, and loss of ability to grow in basal medium. The new characteristics exhibited by the mutant of A. flavus are the inability to produce aflatoxins and yellow pigment, accompanied by the loss of fluorescence in the culture under ultraviolet light. These changes did not revert after more than eight successive transfers in a barium-free medium. Mutagenic action of barium ions on the fungus A. flavus was shown by the mutatation of colonies arising from single spores, The characteristics of the mutant are permanent and irreversible.
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  • 43
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    Pectic Substances of Dry Beans and Their Possible Correlation with Cooking Time (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03647.x
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  • 44
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    Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Using products of tropical plants taro, soybeans and coconut for carbohydrate, protein and fat, mixtures to simulate cow's milk were prepared. These were tested on rats for the quality of protein, the utilization of calcium, the effect of vitamin B, and the composition of blood and liver. Calcium retention was significantly better for the milk than for the mixtures. The quality of the protein was measured by the PER and the NPU. Coconut milk in the diet raised the NPU of the mixtures from 36.5 to 41.2 by raising the nitrogen storage in the body. Vitamin B12 raised the NPU of Poi-II from 40.4 to 50.0 by raising both the nitrogen intake and the nitrogen storage, the latter to a greater degree. The NPU of the mixtures Poi-II ranged from 50.0 to 51.1 and were similar to the NPU of 54.4 for Sobee, were lower than the NPU of 76.6 for Similac and 80.8 for milk. Blood hemoglobin and liver lipid and moisture of rats fed the mixtures Poi-II and milk were similar and within the normal range. It is concluded that the mixture Poi-II is similar to Sobee for protein quality, similar to milk for hemoglobin formation and deposition of lipid and moisture in the liver, and poorer than milk for the retention of calcium.
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  • 45
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    The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: A total of 576 samples of apple juice stored at 0, 37, 72, and 91 °F were analyzed during a period of 242 days. Of these, 283 were analyzed for acetylmethylcarbinol (AMC), 195 for diacetyl, and 98 for ethyl alcohol. There was no significant decrease in quantity of AMC or ethyl alcohol in apple juice in tin cans and glass bottles during the storage periods. The level of diacetyl, however, declined at a significant rate when diacetyl had been added to apple juice in bottles and stored at 91 and 72°F for 219 days. Only AMC was tested for its stability during repeated thawing and re-freezing periods. No significant changes occurred in the quantities of AMC present in these frozen samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01810.x
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    The Effect of Maturity on the Oxalate Content of Spinach (Spinacia oleraceae L.) (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Dark Green Bloomsdale spinach was grown in the fall and in the spring to study the effect of stage of development upon the distribution of total and soluble oxalates in the plant. The total oxalate content of fall-grown spinach was highest 32 days after planting, with the amount decreasing as the plant developed vegetatively. Spring-grown spinach was highest in total and soluble oxalates 32 days after planting, with the amounts decreasing as the plants developed vegetatively. Leaves harvested earlier in growth were higher in total oxalates than leaves harvested when older. The concentration of total and soluble oxalates was highest in the leaves, petioles, and roots, in that order. The total oxalates were closely correlated between the leaves, petioles, and roots. Soluble oxalates were closely correlated between leaves and petioles, but not in the roots. The oxalates in all plant parts were predominantly in the soluble form. Analysis of leaf tissues for total oxalates could indicate the level to be expected in the petioles and roots. The level of soluble oxalates in the leaves and petioles could also be predicted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01807.x
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    A Comparison of Methods for the Microscopic Examination of Frozen Tissue (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Crystallization of water in tissue has received considerable study (Heard, 1955a, b; Maurer and Murray, 1951; Meryman, 1957; Parkes, 1957; Smith, 1961; Woodroof et al., 1946). In many instances the conclusions concerning tissue disruption and crystal location (intra- or extracellular) are based on observations of specimens from which the ice crystals have been removed. The ice is usually removed by lyophilization, solvent extraction, or a combination of the two (Humason, 1962; Sass, 1961; Heard, 1955 a, b; Rapatz and Luyet, 1959). Specimens prepared in this manner contain numerous voids which, according to Parkes (1957, p. 524) “presumably represent the spaces occupied by ice crystals.” To our knowledge, no one has published information demonstrating how accurately the void spaces represent the size and location of ice crystals. The information which follows should be of some value in that respect.
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    A Comparison of the Volatile Fractions from Cured and Uncured Meat (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Gas chromatographic examination of the volatiles of cured and uncured ham showed that hexanal and valeraldehyde were present in appreciable quantities in the uncured product hut were barely detectable in the volatiles of the cured meat. The differences were less pronounced in the contents of hutyraldehyde, propionaldehyde, and acetaldehyde between cured and uncured ham volatiles, though these aldehydes tended to be more prevalent in the uncured ham. The branched-chain aldehydes (isobutyraldehyde, isovaleraldehyde, 2-methyl-hutyraldehyde) occurred to the same extent in both meats. Acetone was found to represent a major carhonyl constituent of the volatiles in both cured and uncured ham. The sulfur-containing fractions of the volatiles from both meats were found to comprise hydrogen sulfide and methanethiol.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01811.x
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    Fractionation and Study of Compounds in Wood Smoke (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Hard-maple sawdust was sifted on a con-trolled-temperature hotplate for smoke production. The acids, total phenols, and carbonyl compounds were determined on the steam-volatile and non-steam-volatile portions of both whole smoke and the vapor phase. Most of the compounds in these groups were found to be steam-volatile.Several steam-volatile monocarboxylic acids and monocarbonyl compounds were isolated and identified from smoke. The C1–C10 acids were found to be present in whole smoke, with the C1–C10 acids occurring in the greatest concentrations. Only C1–C10acids were found in the vapor phase of the smoke. The following monocarbonyls were identified in the steam-volatile portion of whole smoke: 2-pentanone, valeraldehyde, 2-butanone, butanal, acetone, propanal, crotonaldehyde, and ethanal. In addition, tentative identification of isovalderaldehyde and methanal was made on the basis of a comparison of chromatographic behavior and absorption spectra of the known and unknown compounds.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01812.x
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  • 50
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    Essential Amino Acid Composition of Chicken Meat and Drip After 30 and 90 Days of Frozen Storage (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Light and dark meat from 24 heavy hens was frozen and stored for 30 and 90 days. After storage, drip was collected and moisture and fat removed. The essential amino acids in acid and alkaline hydrolyzates of dark and light chicken meat and drip were determined by microbiological assay. Acid hydrolyzates from drip were also analyzed on a Beckman/Spinco Amino Acid Analyzer. The concentration of amino acids in both dark and light meat decreased and the concentration in drip increased with increasing storage time. In addition, larger quantities of essential amino acids were detected in drip from frozen light meat than from frozen dark meat after both periods of storage. The quantitative results obtained from the analyzer were in general agreement with those obtained by microbiological assay but were somewhat higher. The concentration of each amino acid, as a percentage of total amino acids, was similar in meat and drip.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03653.x
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  • 51
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    Comparison of Sarcomere Length to Other Predictors of Beef Tenderness (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Sarcomere length in the longissimus dorsi muscles of 20 bovine animals was compared to other variables in predicting tenderness (Allo-Kramer shear) in two muscle positions (medial and lateral) and at four cooking temperatures (60, 64, 68 and 72°C). The medial muscle position was less tender, had shorter sarcomeres and had higher correlations between sarcomere length and tenderness than the lateral muscle position. In neither position did sarcomere length account for tenderness variation that was unaccounted for by combinations of other commonly-used carcass variables indicating that a single measure of sarcomere length at a given position is of little value in predicting tenderness if certain carcass parameters are known.Comparison of sarcomere length with resistance to shear across the cross section of 5 additional longissimus dorsi muscles showed that very small differences in contraction state were associated with marked differences in tenderness in restricted muscle areas. The study emphasizes the importance of post-rigor contracture to tenderness but indicates that several estimates are necessary to characterize a single muscle.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03654.x
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    Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Frozen sections, representing the entire cross-sectional area at the site of shear force determination, were prepared from cooked muscle samples previously subjected to two degrees of stretch-tension during rigor. Histological observations revealed very few consistent relationships between structure at the shearing site and shear force values. Sections prepared from control samples exhibited significantly greater total amounts of perimysial connective tissue than sections prepared from stretched samples. Stretched sections tended to show greater amounts of perimysial tissue denaturation as indicated by the degree of tissue granulation. These results suggest that a portion of the increased tenderness previously reported for stretched muscle samples may be accounted for by a mechanical thinning of connective tissues due to stretching which results in a decrease in force required for shearing.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03656.x
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    Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– A new method was developed to determine the quantities of the four major anthocyanins in cranberry and cranberry products. The pigments were streaked on Whatman No. 1 paper and separated by multiple ascending chromatography with 1-butanol-benzene-formic acid-water (100:19: 10:25). The individual bands were measured by transmission densitometry at 525 nm. The ratio of individual pigments was calculated from the densitometric peak areas. The linearity of densitometric response for anthocyanins was established. The amount of each individual anthocyanin present was calculated from the total anthocyanin content and the ratio of individual anthocyanins. The reproducibility of the methods was 6% for the two arabinosides and 4 to 5% for the two galactosides expressed as the coefficient of variability.
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    Intensity - Concentration Relationships for Sugar and Salt Solutions (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Intensity of sweetness or saltiness was examined as a function of concentration and logarithm of concentration in solutions of sugar and salt in water and orange or tomato juice. Solutions were Judged in linear or logarithmic concentration increments. No clear-cut evidence was found to show that the logarithmic function described the relationship better than the linear function. In the Juice experiments, the failure to demonstrate a logarithmic function apparently resulted from the panel's insufficient discriminating power relative to deviations from regression arising from fitting a linear function to logarithmic data. In the water experiments, where such discriminating power was present, some evidence that the judging was on a linear continuum was found.
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  • 55
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    Penetration Gradients of Sodium Nitrite and Sodium Tripolyphosphate in Haddock Fillets (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Studies were carried out to determine the penetration gradients of sodium nitrite, containing sodium 24, and sodium tripolyphosphate, containing mostly phosphorus 32 in addition to sodium 24. In a parallel experiment, the penetration of sodium nitrite was also determined calorimetrically. Results on this technique compare closely with those obtained from the radiological method.
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    Flavonoids of Sorghum (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Three anthocyanogen-type flavonoids–chromogens I, II, III-were found by chromatography of a methanol extract of sorghum. Hydrolysis by boiling with acid yielded the same two flavonoids for each of the three chromogens. One was a flavanone, probably eriodictyol; the other was an anthocyanidin-pelargonidin.
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    Effect of Frozen Storage on Parathion Residues (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: A field experiment for the control of aphids on spinach with parathion was conducted to develop data for a complete decline curve following treatment. Data show that a tolerance of 1 ppm cannot be achieved within the seven-day withdrawal period. Data were then developed over a six-month period of frozen storage for residue levels. The program allowed a comparative study of methods of analysis, a study of extraction methods, and a study of the residue level of parathion on spinach over an extended period of frozen storage. The effect of storage on the parathion residues is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01820.x
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    Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— When a strain of brewer's yeast grown under suitable conditions was suspended in a solution of fermentable sugar, nucleotides and other U.V.–absorbing materials were rapidly released from the cells. The extent of release was dependent on the pH of the medium, the temperature, the concentration of fermentable sugar and on the presence of membrane–protecting (Ca++ or Mg++) or membrane–damaging (butanol, detergent) reagents. The released material was of low molecular weight and appeared to originate in a free intracellular pool. It was concluded that the mechanism of release of nucleotidic material was the result of a change in permeability of the cytoplasmic membrane of yeast contingent upon the transport and metabolism of fermentable sugar. Leakage of nucleotidic material from yeast was considered to be a normal physiological process of consequence in the brewing and wine–making industries.
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    Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ-Caprolactone (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Chavicol (p-allylphenol) and γ-caprolactone were isolated from a fresh pineapple concentrate and identified by mass, infrared, and NMR spectrometry.
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    The Pigments in Three Cultivars of the Common Onion (Allium cepa) (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 flavonoid and anthocyanin pigments were isolated and identified in three onion cultivars: Southport Yellow Globe, Southport White Globe, and Southport Red Globe. All three varieties contain quercetin-4′-glucoside, quercetin-3,4′-diglucoside, quercetin-4′,7-diglucoside, and quercetin-3-glucoside. In addition, Southport Yellow Globe contains quercetin, and Southport Red Globe contains quercetin and peonidin-3-arabinoside.
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    Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Water and carbon dioxide vapor pressures were determined at 25 °C for freeze-dried whole egg powders containing various levels of sucrose and of corn syrup solids added before drying. The manometric method used permitted determinations of vapor pressures over a range of moisture levels with a single sample.At moisture levels commonly encountered in commercial whole egg solids (2–6%), addition of both types of carbohydrate consistently increased equilibrium water vapor pressures over the dried products. Equilibrium values for carbon dioxide partial pressures were not obtained but the amounts found made it necessary to apply appropriate corrections in the determinations of water vapor pressure.The results are discussed in relation to Mail-lard-type browning reactions and oxidative flavor deterioration in dried whole egg.
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    Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Acetic, propionic, butyric, isovaleric, n-valeric, isocaproie, and n-caproic acids were identified in hickory sawdust smoke by gas chromatography, and the relative amounts of each were determined. Formic acid could not be identified, because the flame ionization detector was not sensitive to this acid. A total of eight columns were evaluated, and three of these which gave best separation were used for identification by retention times as well as infrared spectrophotometry.
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    Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Meat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty-nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional-group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds.Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny-flavor” and intensification of the “meaty or beef-like odor.”
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    Simple Mathematical Solutions of Problems Associated with Heat Sterilization of Milk (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Three simple equations have been developed along with tabulated values that allow calculation of sterilizing time, sterilizing value, or heat penetration factor for a process when only two of the three are known. A short trial-and-error calculation can yield the retort temperature if other data are known. A mathematical derivation associated with the problem is included as an appendix.
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    Physiological Changes Induced by Gamma Irradiation of Bacteria From Shrimp (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 morphology and metabolism of seven radiation-resistant bacteria isolated from fresh Gulf shrimp were studied to ascertain if radiation altered their characteristics. Radiation-induced differences were observed in optimum incubation temperature, chromogenesis, carbohydrate and vitamin utilization, and action on litmus milk.
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    An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: In production of acetylmethylearbinol (AMC), Rhizopus nigricans was more efficient with monosaccharides than with disaccharides as carbon sources. Starch permitted intermediate growth, but only a low AMC production. Greatest growth resulted when galactose was the substrate. AMC levels were higher when glucose was the substrate, thus giving lower (better) efficiency giving lower Bask. from pyruvate and acetaldehyde substrates but absent in the presence of sulfite, indicating that acetaldehyde is an essential intermediate for the production of AMC by R. nigricans. Diacetyl substrate was changed the most, AMC substrate next, and butanediol substrate the least by R. nigricans mycelial mats.
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    A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Two distinct stages of the farm processing of cocoa beans were recognized: biofermentation with living cells, with resulting metabolites which influence the subsequent stage; and chemofermentation due to the enzymes produced in the previous stage, with living cells not involved. The chocolate flavor resulting from fermentation is seemingly due to the enzymatic digestion. The enzymes are not present in the pulp or in the beans but inside the yeast cells autolyzing in the fermentation boxes or piles.
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    Whiskey Composition: Identification of Components by Single-Pass Gas Chromatography-Mass Spectrometry (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– A single-pass gas-liquid chromatography method is described for identifying compounds not reported previously in distilled alcoholic liquors. Water-free concentrates of ether-pentane extracts of the distillates were injected into a gas chromatographic column train and the column effluent transported to a mass spectrometer. Several hydrocarbons, and compounds apparently resulting from the reaction of acrolein with ethyl alcohol, were identified in the samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03637.x
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    Growth of Salmonellae on Irradiated and Non-Irradiated Seafoods (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Salmonella give grew competitively in crabmeat at 22°C but not at 11°, 8°, or 5°C. At 22°C the cells grew rapidly reaching high numbers in all samples; but decreased in numbers at all lower temperatures. On English sole tissue, S. heidelberg, S. typhimurium and S. derby all grew rapidly at temperatures as low as 8°C, from inocula as low as 101 cells/g and even in the presence of 10 to 100-fold higher numbers of competing saprophytes. Ionizing radiation at relatively low levels, by reducing the numbers of competitive saprophytes, enhances the growth of salmonellae on fish fillets. No growth was obtained under any condition when the temperature was held below 6°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03639.x
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  • 70
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    Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Procedures were developed for Kramer shear-press measurement of compressibility, tensile strength, and tenderness of angel cakes of three degrees of toughness. Both maximum force and area-under-the-curve values were determined for each. These values were correlated with sensory evaluations of tenderness, of moistness and of texture, defined as cell size, cell distribution, and cell wall thickness.Maximum-force shear-press values consistently showed differences among the three types of cake in compressibility, tenderness, and tensile strength. Based on area-under-the-curve, compressibility and tenderness differences were detected, but no consistent pattern was noted in tensile-strength readings. Sensory evaluations showed variance in the 3 types of cake for all characteristics except cell distribution.Correlations between sensory evaluations and maximum-force shear-press measurements were high. Area-under-the-curve values for compressibility and tenderness correlated with sensory evaluation at varying levels of significance. Highly significant correlations were found between the area-under-the-curve value for tensile strength and the following factors: cell size, cell wall thickness, tenderness, and moistness. The correlation between area-under-the-curve for tensile strength and cell distribution was not significant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01832.x
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  • 71
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    Isolation and Identification of Volatile Components from High-Temperature-Cured Off-Flavor Peanuts (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: This paper describes isolation, separation, and partial identification of 21 volatile components from high-temperature-cured off-flavor peanuts. Isolation was accomplished by vacuum distillation. Separation was achieved by gas chromatography, using diisodecylphthlate and polyethylene glycol 600. Identification was based upon relative retention volumes on the two columns used and functional group analysis. Eleven of the 21 compounds were identified: formaldehyde, acetaldehyde, ethanol, acetone isobutyraldehyde, ethyl acetate, butyraldehyde, isovaleraldehyde, 2-methyl valeraldehyde, methyl butyl ketone and hexaldehyde. Three others were partially identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01773.x
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  • 72
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    Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus Oils (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 terpene and sesquiterpene hydrocarbons in various citrus essential oils are analyzed in a two-step procedure. During the first step, the oxygen-containing compounds are removed by column chromatography. In the second step, the terpenoid-free oil is analyzed by gas chromatography, using a small sample to obtain the terpene analysis and a larger sample to obtain the sesquiterpene analysis. It was found expedient to increase the temperature during the analysis to shorten the sesquiterpene elution time. This method has been applied to different types of orange and grapefruit oils, also to tangerine, lemon, and lime oils. It is now possible to obtain a rapid evaluation of the hydrocarbons in these essential oils. A semi-quantitative relationship between the hydrocarbons in the individual oils and between various oils can be obtained directly from the chromatograms. The identity of the constituents was determined by infrared and mass spectroseopy, and the wide compositional variations between the oils are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01772.x
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  • 73
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    The Carotenoids of Certain Fruits (Apple, Pear, Cherry, Strawberry) (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 carotenoids of nine varieties of apple, four varieties of pear, two of strawberry, and one of cherry were examined. The first three fruits are low in carotenoid (0.3—5.0 ppm on a fresh-fruit basis), the pears exceptionally so (0.3—1.2 ppm). The cherry ranks somewhat higher (5—11 ppm). With the possible exception of the cherry, no new polyene synthesis appears to occur during ripening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01774.x
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  • 74
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    Cranberry Anthocyanins (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 red pigments from Early Black cranberries were extracted with methanol, purified by lead acetate precipitation and polyamide columns, separated on silicic acid columns, and crystallized. The four pigments were identified as cyanidin-3-monogalactoside, peonidin-3-monogalactoside, cyanidin-3-monoar-abinoside, and peonidin-3-monoarabinoside based on the following evidence: Rt data in three solvents, fluorescence, sugar-aglycone ratios, formic acid and hydrogen peroxide hydrolysis, and spectral data. The absorption coefficients in ethanol-0.1/N hydrochloric acid (85:15) were also determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01775.x
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  • 75
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    Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01776.x
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  • 76
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    Volatiles of Apples During Storage and Ripening (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01778.x
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  • 77
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    Free Amino Acid Content of Chicken Muscle from Broilers and Hens (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01777.x
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  • 78
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    The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: A study of the distribution of the free amino acids in different commercial varieties of cocoa beans revealed differences which might account, at least in part, for the acknowledged variations in aroma and flavor of the products obtained from these raw materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01779.x
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  • 79
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    Structure of the Carotenoid Neoxanthin (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 products formed on reaction of neoxanthin with hydrochloric acid in methanol and in acetone indicate that neoxanthin is 3,3′,5′-trihydroxy-5′6′-dihydro-5,6-epoxy-beta-carotene. The tertiary 5′-hydroxyl group reacts in a similar manner to the allylic 3′-hydroxyl group in lutein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01781.x
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  • 80
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    Gamma Radiation Effects on the Pectic Substances in Citrus Fruits (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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— Exposure of citrus fruits to gamma radiation at doses of 150 and 300 krad increased the water- and oxalate-soluble pectins and decreased the protopectin in component parts of Valencia oranges and Duncan grapefruit. The quantities of water-soluble pectin and protopectin in the peel and membrane were affected the most by irradiation. Degradation of the pectins as measured by jelly grade increased in all components of the irradiated fruits. The greatest decrease in jelly grade occurred in the March samples when the Brix/acid ratio was least. Methoxyl contents of the pectins from the peel of oranges and grapefruit decreased, while this characteristic decreased only slightly in pectins from the membrane of irradiated fruits. Pectinesterase activity in the peel of both oranges and grapefruit decreased with increased dosages, while the activity in the membrane of both fruits increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01362.x
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  • 81
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    Ester Content and Jelly pH Influences on the Grade of Pectins (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— A series of samples with percent esterification ranging from 73.7 to 28.6 was prepared under acid conditions at room temperature from lemon peel pectin that had been precipitated with aluminum. Molecular weight, as determined by viscosity in 1% Calgon, and galacturonic acid content remained unaltered during demethylation while equivalent weight decreased. Setting time increased until an ester content of around 50% was reached. At lower ester values setting time decreased again.Maximum jelly grades were obtained at an ester content of ca. 45%. However, at this ester level the pH at which a high jelly grade was obtained was very low and the grade decreased very rapidly as the jelly pH was increased to values above pH 2.2. The maximum grade obtained with a particular sample decreased and the pH at which this maximum grade could still be obtained increased as the ester content was increased above ca. 45%. Below this ester level, the maximum grade as well as the maximum pH at which this grade could be obtained decreased with ester content.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01363.x
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  • 82
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    Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Volatile components of beef irradiated at 5 megarad by concurrent radiation-distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and characterized. The total yield of odor isolate from stored beef was approximately 4.4 mg per lb (about 10 ppm), or about one-third of the yield obtained from freshly irradiated beef or from unirradiated beef. The n-alkanals and methional, major volatile components of freshly irradiated beef, are minor components of stored irradiated beef. n-Alkanes are present in relatively greater amount in odor concentrates of stored beef. n-Alkanes and l-alkenes are volatile components of both stored and freshly irradiated beef, hut are present in much smaller quantity in the stored product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01782.x
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  • 83
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    Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 effects and interrelationships of time, temperature, and solute concentration on the vapor space equilibration of a dilute ester system is described. The results, which are of interest to those engaged in gas chromatographic headspace analysis or in sniff-test methodology, show that dilute solutions behave in a predictable manner, even though the data do not fit the Clausius-Clapeyron equation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01784.x
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  • 84
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    Studies on the Gelatinization of Starch I. Competition for water by protein and cellulose derivatives (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Some effects of egg albumen, gelatin, methyl cellulose c(MC) and carboxymethyl cellulose (CMC) on the gelatinization of unmodified corn and waxy maize starches are reported. The effect of increasing concentrations of those four substances on gelatinization of the starch was determined at 70, 80, and 100°C, and with 40, 60, and 80% moisture. The main criterion for the amount of gelatinization was the susceptibility of the starch to beta-amylase.Albumen, at the higher concentrations employed, inhibited gelatinization of the starches heated at 70°C with 60 and 80% moisture but did not affect degree of gelatinization at higher moisture levels or at higher temperatures. Gelatin inhibited gelatinization of the starches heated at 70°C more than did albumen, and inhibited to some degree the gelatinization of starches heated to 80°C with 60% moisture. At higher moisture levels and temperatures, gelatin had no effect on extent of starch gelatinization. Methyl cellulose significantly affected starch gelatinization at 70°C but had less and no effect at 80 and 100°C, respectively. Carboxymethyl cellulose had pronounced effect on starch gelatinization at all temperatures and moisture levels except the 80% moisture level system heated at 100°C.In bread dough containing between 36 to 38% moisture, starch gelatinization increased with temperature in the center of the loaf. The rate of increase of starch gelatinization was less than the rate of increase of temperature during baking.
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  • 85
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    Analysis of Pigments at the Surface of Fresh Beef With Reflectance Spectrophotometry (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: There is need for a nondestructive method of measuring the proportions of myoglobin derivatives in meat samples. Such a method was developed in which reflectance spectra are recorded on the absorbancy scale for samples of fresh beef containing predominantly myoglobin (Mb), oxymyoglobin (MbO2), or met-myoglobin (Mb+) at the surface. The spectra are adjusted so that reflectance measured on the absorbancy scale (RA), is 1.0 at 525 mμ, an isobestic point for the three derivatives. With this adjustment, the isobestic point for MbO2 and Mb+ at 474 μ and the isobestic point for Mb and MbO2 at 571 mμ are reproducible, and the RA values at 474 mμ and 571 mμ are less variable. In that way, 100% reflectance values were established, but a model system was needed to determine intermediate reflectance values due to mixtures of myoglobin derivatives. The model system, containing known amounts of MbO2 and Mb+, indicated that Beer's law was not followed, but the deviation was small. Some of the difficulties inherent in this type of study are discussed, and a hypothesis is proposed to explain the peculiarities of reflectance spectra.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01786.x
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    The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 literature on reflectance spectrophotometry, as it applies to meat pigments, is critically reviewed, and improved methods are suggested for determination of total pigments and of the percent metmyoglobin from reflectance data on raw meat. The suggested method for total pigment was based on reflectivity of the meat samples at 525 mμ, the isobestic point for myoglobin, oxymyoglobin, and metmyoglobin. The reflectivity data, when calculated as the corresponding ratios of the absorption coefficient K to the scattering coefficient S were linearly related to total pigment extract from the meat with acidified acetone. K/S values of pigment-free (peroxide-treated) samples were obtained as a base line. Lowering the pH of the meat decreased the K/S value. This was attributed to changes in texture which increased S. Metmyoglobin was determined from the ratio K/S 572 mp/K/S 525 mμ. Limiting values for the ratio were established for meat containing 100% and 0% metmyoglobin, and a linear relation was assumed between the ratios and intermediate amounts of metmyoglobin.
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  • 87
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    Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— Gas chromatography was applied to eight different types of whisky, two of cognac, one of brandy, and four of rum to determine the relative proportions of volatile fatty acids; with the lower molecular acids as free acids, but upwards from caprylic acid as methyl esters. Acetic acid and the total amount of volatile acids were measured quantitatively. Rum contained the largest amount of volatile acids, 600 mg/L, while one of the brands of Scotch whisky contained the least, 90 mg/L. Acetic acid represented 40–95% of the total amount of volatile acids in the whisky; for cognac and brandy, the value was .50–75%, and for rum 75–90%. The relative amounts have been reported for 21 acids, with acetic acid excluded. Capric, caprylic and lauric acid were the main components in whisky, cognac and brandy. Of the beverages analyzed, rum contained the largest quantity of lower fatty acids, particularly propionic and butyric acid; the main component of Jamaican rum was propionic acid. The main components of the group of long-chain fatty acids were myristic, palmitic and palmitoleic acids. Scotch whisky contained equal amounts of palmitic and palmitoleic acid; palmitoleic acid regularly appeared in smaller amounts in the other beverages
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    Adaptation of Biphasic Culture Technique to the Sporulation of Clostridium Botulinurn Type E (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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.1365-2621.1968.tb00895.x
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    Studies on the Composition of Lysosomes (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Studies were made on the components of lysosomes. Analyses were based upon the distribution of constituents between the insoluble fraction containing the membrane and bound proteins and tbe soluble fraction containing released enzymes. Results were compared with those obtained for mitochondria and microsomes. The composition of the lysosomal membrane was characteristic of a unit phospholipid-protein membrane. The sialic acid content of lysosomes was not much greater than that found in other subcellular fractions, suggesting that sialopolymers are not involved in a special role in lysosomes. The released enzyme fraction, which contained about myc of the total protein, also contained free flavins and free amino acids in amounts very much larger than those observed for mitochondria. Fe, Zn, Cu, Mn, and MO were the principal metals concentrated in lysosomes. The relationship between the chemical composition, structure, and function of lysosomes is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01792.x
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    A Comparison of Glycolysis and Associated Changes in Light and Dark Portions of the Porcine Semitendinosus (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Post-mortem glycolysis and related properties in light and dark portions of porcine semitendinosus were studied to determine differences in composition as well as rate and extent of change at two post-mortem holding temperatures. These post-mortem changes in the light and dark portions of the semitendinosus were studied in animals evidencing a death reaction, after insensibilization by a captive-bolt pistol, as well as in animals which were insensibilized by sodium pento-barbital which yielded no evident death reaction. Dark-muscle portions contained higher initial values for pH and glycogen and exhibited a shorter delay phase of rigor mortis. Lowering the post-mortem holding temperatures from 37 to 4°C slowed post-mortem glycolysis and increased the water-binding capacity in both muscle portions. Lactic acid concentrations (24 hr) in both portions were similar at both post-mortem holding temperatures. Insensibilization with sodium pento-barbital slowed post-mortem glyeolysis but increased the accumulation of lactic acid in both portions. The delay phase of rigor mortis from animals injected with sodium pento-barbital was lengthened more in the light portions than in the dark portions. These studies indicate that only light muscle portions have an increased glycolytic rate which may be attributable to the struggle associated with the death reaction upon insensibilization with a captive-bolt pistol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01789.x
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  • 91
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    A Statistical Method for the Analysis of Peppermint Oils and Other Complex Mixtures (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 statistical method, preferably operated by a a computer, is proposed for the analysis of data on complex mixtures where the information sought involves a number of small changes in chemical composition, each of which is individually within the normal range of variation of the mixtures. When the method is applied to the identification of geographical origins of peppermint oils and mixtures of peppermint oils, the results are a substantial improvement on those from previous methods, though still leaving some uncertainty. It is expected that more complete chemical analysis will greatly improve the confidence level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00851.x
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  • 92
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    Effect of Storage and Cooking on Qualities of Loin and Top-Wound Steaks (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top-round) and conventionally cut loin steaks were removed 8 days post-mortem, quick-frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top-round steaks at the 9-month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top-round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top-round steaks.The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00853.x
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  • 93
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    Composition of Lipids in Some Beef Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 lipids extracted from five different muscles of four Angus steers were separated into phospholipids, free fatty acids, and a fraction containing the triglycerides. The phospholipid concentration for a given muscle was relatively constant in all four animals. The concentration of total lipids varied considerably more than that of phospholipids. The diaphragm had the highest total lipid and phospholipid content. The diaphragm also differed from the other muscles studied in the palmitic and steak acid concentration of the phospholipids. The free fatty acid concentration varied from muscle to muscle, however, two distinct patterns of free fatty acid distribution were observed in the four animals. The triglycerides and phospholipids differed in the qualitative composition of their fatty acids. Approximately 20% of the phospholipid fatty acids, but only a trace of triglyceride fatty acids, were above C20. The phospholipids contained a much greater amount of polyunsaturated acids than the triglycerides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00856.x
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  • 94
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 acids of a table wine from Vitis vinifera var. White Riesling were recovered by basic extraction from a methylene chloride extract of the wine. The acids were identified by gas chromatographic retention times and by infrared spectroscopy, in most cases both on the free acids and on the methyl, ethyl or hexyl esters. The major acids identified in the wine are: acetic, n-butyric, n-caproic, n-caprylic, n-capric, 9-decenoic, succinic, and ethyl acid succinate. Acids present in smaller amounts are: formic, propionic, isobutyric, 2-methylbutyric, isovaleric, lactic, 2-hydroxyisocaproic, n-pelargonic, and malic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00859.x
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  • 95
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Volatile components of the grape Vitis vinifera var. White Riesling were isolated by reduced pressure steam distillation followed by solvent extraction and fractionation by gas-liquid chromatography. Individual components were identified by a combination of the techniques of functional group analysis, gas-chromatographic relative retention times, and infrared spectroscopy. Major components are: ethanol, isobutanol, 2.methylbutanol, 3-methylbutanol, 2-hexenal, n-hexanol, trans-2-hexen-1-01, and 2.Dhenethanol. Alcohols oresent in relatively smaller amounts are: methanol, n-butanol, n-pen-tanol, n-heptanol, linaloöl, n-octanol, n-decanol, and benzyl alcohol. Acids constitute only a small part of the total volatiles of White Riesling, the maior acids being: acetic, n-caproic, 2-hexenoic, n-caprylic, n-pelargonic, and n-capric. Acids present in trace amounts are: propionic, isobutyric, n-butyric, 2-methylbutyric, isovaleric, isocaproic, n-heptanoic, n-undecanoic, succinic, and ethyl acid succinate. The only esters detected were trace quantities of ethyl acetate and isoamyl acetate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00858.x
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  • 96
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    Methods for Estimating Oxygen Demand of Liquid Peach Waste (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 amount of total solids (TS) in liquid peach waste has high correlations with biochemical oxygen demand (BOD) and chemical oxygen demand (COD), and determination of TS required less time, equipment, and technique than the other methods for estimating oxygen demand. In a small number of observations, removing large suspended particles from the waste by filtering or settling decreased COD, but the treatment effects on BOD were inconsistent. BOD changed with time at temperatures above freezing, but COD did not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00861.x
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  • 97
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    Balanced Protein Mixtures Based on Wheat and Peas (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Protein mixtures of wheat and peas alone, or with variable third constituents, were formulated to maximize the supplementary relationships among component amino acids. Biological quality was evaluated by rat assay methods. Data indicate that the quality of the plant protein mixtures is equal to that of egg when comparable levels of both essential amino acids and protein are provided.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01799.x
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  • 98
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    Factors Affecting the Nutritional Quality of Cottonseed Meals (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Eighteen samples of cottonseed oil meals from different countries in Central America were analyzed for proximate composition, free and total gossypol, epsilon-amino lysine groups and lysine, methionine, and threonine content. The meals were fed to weanling rats at a 10% protein level for 8 weeks, and protein efficiency ratios were determined at 4 and 8 weeks. The results showed a significant positive correlation between epsilon-amino groups of lysine content and PER and a negative correlation between weight gain and total gossypol content as well as between residual oil content and PER, or weight gain. L-lysine supplementation alone did not improve a poor-quality meal, while exhaustive extraction of the oil did increase the PER. The possibility of heat damage to the residual oil during the process of extraction was discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01797.x
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  • 99
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    Proximate Composition of Chesapeake Bay Blue Crab (Callinectes sapidus) (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 composition of the Chesapeake Bay blue crab (Callinectes sapidus) was determined on six bimonthly samples. The samples were taken with commercial crabbing methods as close to the same location and day of the month as possible. Data on a nitrogen-content basis proved to be more meaningful than data on a wet-weight basis. Proximate composition, together with the weight and carapace width, of the body meat, claw meat, and offal of the Chesapeake Bay blue crab were intercorrelated and interpreted at the 5% level of significance. The components of claw meat showed the greatest intercorrelation. Seasonal changes in the proximate composition coincide with the mating and spawning seasons of the Chesapeake Bay blue crab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01798.x
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  • 100
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    Palatability and Quantity of Pork as Influenced by Breed and Fatness (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 breed, sex, and fatness on the quantity and eating quality of loins from 119 Duroc and 111 Yorkshire pigs was studied. Duroc pigs had significantly more intramuscular fat, smaller longissimus dorsi area, more tender, juicier loins, and less separable lean in the ham than Yorkshire pigs. Among Durocs, barrows had more desirable lean flavor than gilts. Among Yorkshires, barrows had more desirable fat flavor than gilts. In both breeds, an increase in backfat thickness was accompanied by a significant linear decrease in separable lean and increase in separable fat of the ham. Correlations among quantity indices and eating quality indicated that indices of quantity were not related to eating quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01800.x
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