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  • Articles  (202)
  • Articles: DFG German National Licenses  (202)
  • 2000-2004
  • 1995-1999  (202)
  • 1950-1954
  • 1930-1934
  • 1925-1929
  • 1999  (202)
  • Process Engineering, Biotechnology, Nutrition Technology  (202)
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  • Articles  (202)
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  • 2000-2004
  • 1995-1999  (202)
  • 1950-1954
  • 1930-1934
  • 1925-1929
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  • 1
    Electronic Resource
    Electronic Resource
    Engineering Chinese hamster ovary cells to maximize sialic acid content of recombinant glycoproteins (1999)
    [s.l.] : Nature America Inc.
    Nature biotechnology 17 (1999), S. 1116-1121 
    Details
    ISSN: 1546-1696
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: [Auszug] We have engineered two Chinese hamster ovary cell lines secreting different recombinant glycoproteins to express high levels of human β1,4-galactosyltransferase (GT, E.C. 2.4.1.38) and/or α2,3-sialyltransferase (ST, E.C. 2.4.99.6). N-linked oligosaccharide structures synthesized by cells ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/15104
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  • 2
    Electronic Resource
    Electronic Resource
    Sphingomonas paucimobilis BPSI-3 mutant AN2 produces a red catabolite during biphenyl degradation (1999)
    Springer
    Journal of industrial microbiology and biotechnology 23 (1999), S. 314-319 
    Details
    ISSN: 1476-5535
    Keywords: Keywords: biphenyl degradation; biodegradation; bioremediation; quinone
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The biphenyl degradation pathway of Sphingomonas paucimobilis BPSI-3 was investigated using a degradation-deficient mutant generated by 1-methyl-3-nitro-1-nitrosoguanidine (NTG) mutagenesis. The mutant, designated AN2, was confirmed as originating from BPSI-3 through the use of ERIC (Enterobacterial Repetitive Intergenic Consensus) PCR and by detection of the diagnostic pigment, nostoxanthin, in cellular methanol extracts. Mutant AN2 produced a yellow followed by red extracellular substance when grown in the presence of biphenyl. In the presence of 2,3-dihydroxybiphenyl, yellow followed by red then yellow compounds were formed over time. This colour change was consistent with the characteristics of a quinone, 1-phenyl-2,3-benzoquinone, which could arise from the oxidation of 2,3-dihydroxybiphenyl. A quinone was synthesised from 2,3-dihydroxybiphenyl and compared to the red compound produced by mutant AN2. Gas chromatography-mass spectrophotometry (GC-MS) confirmed that a similar quinone (4,5-dimethoxy-3-phenyl-1,2-benzoquinone) compared to the structure of the proposed biogenic compound, had been formed. This compound was also found after GC-MS analysis of mutant AN2 culture extracts. Spectrophotometric analysis of the quinone synthesised and the red product produced revealed almost identical spectral profiles. A likely inference from this evidence is that the mutant AN2 is blocked, or its activity altered, in the first gene cluster, bphA to C, of the biphenyl degradation pathway.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/sj.jim.2900743
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  • 3
    Electronic Resource
    Electronic Resource
    An image analysis method for determination of spatial colonization patterns of bacteria in plant rhizosphere (1999)
    Springer
    Applied microbiology and biotechnology 51 (1999), S. 653-658 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A method that allows the rapid visualization of bacterial spatial colonization patterns on roots for the determination of general colonization trends was developed. This method, which analyzes images of roots, and bioluminescence-enhanced images of bacterial colonization patterns on these roots, was used to study the colonization patterns of seed-applied Enterobacter cloacae strain E6 on 3-day-old cucumber plants. Conventional dilution-plating methods indicated that E6 colonized cucumber tap roots in high populations and that these populations significantly decreased as the distance from the seed increased. In addition to confirming these observations, image analysis indicated that colonization by E6 significantly decreased on lateral roots as the distance increased horizontally away from the tap root, and that this bacterium did not evenly cover the most densely colonized regions of the cucumber root system. Results from these experiments indicate that the majority of E6 populations on cucumber roots after seed application are limited to the upper regions of the tap root and that E6 does not effectively colonize other regions of the root system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530051446
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of the cleaning method on the structure and properties of cotton cellulose fabricated by combined boiling and bleaching (1999)
    Springer
    Fibre chemistry 31 (1999), S. 204-207 
    Details
    ISSN: 1573-8493
    Source: Springer Online Journal Archives 1860-2000
    Topics: Technology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02361006
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  • 5
    Electronic Resource
    Electronic Resource
    Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15870.x
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  • 6
    Electronic Resource
    Electronic Resource
    Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non-stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15900.x
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  • 7
    Electronic Resource
    Electronic Resource
    Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture Content (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: During supercritical CO2 extraction of oil from pecans, kernel breakage frequently occurs when the depressurization time is short. The purpose of this study was to investigate the effects of initial moisture content of pecan kernels and moisture equilibration time on pecan breakage and oil recovery when extracting with supercritical CO2. Initial pecan moisture content, adjusted to 3.5% to 11.0%, had a significant effect on breakage when using a short depressurization time. With higher pecan moisture, less kernel breakage occurred. Increasing moisture equilibration time from 1 to 48 h reduced kernel breakage and produced an average of 30% more oil during extraction. Moisture content did not significantly affect the amount of oil extracted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12287.x
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  • 8
    Electronic Resource
    Electronic Resource
    Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Trained sensory panel scores and Warner-Bratzler shear values (WBS) of emu meat cooked to three end-point temperatures (60, 66, and 75°C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass locations were determined and compared in three studies. NBQ birds had obvious conformational defects. Full rumps and inside drums broiled to 60°C were more tender and juicy than those broiled to 66 or 75°C (P〈0.05). Cooking temperature did not affect meat-flavor intensity (p〉0.05). BQ vs NBQ sources had no effect on tenderness or juiciness (p〉0.05). Differences in tenderness, juiciness, meat-flavor intensity and WBS were found among the five meat cuts (P〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09884.x
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  • 9
    Electronic Resource
    Electronic Resource
    Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Effects of purge temperature and sample holding time on volatile profiles were determined using a purge-and-trap/gas chromatography unit with autosampler. Purge temperature and sample holding time before purge influenced the profile of volatiles in raw and cooked meat. The most notable changes were observed when the purge temperature was increased from 60°C to 80°C. Many of the changes in volatiles were related to oxidation of lipids. We recommend that meat should be purged at 40°C or 50°C (temperature at sensory analysis) to minimize heat-induced production of volatiles and sample purge should be done within 3h after sampling to reduce oxidative changes during sample holding time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15871.x
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  • 10
    Electronic Resource
    Electronic Resource
    Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose-Lysine Model Maillard Products (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Nondialyzable model Maillard reaction products (MRPs) were synthesized by reacting L-lysine with D-glucose, D-fructose, and D-ribose under different conditions of reaction time, temperature, pH, and water activity (aw). Five experiments common to all three models yielding greater than 0.5g of MRPs were assessed for antioxidant activity. All MRPs exhibited detectable, but variable, non site-specific hydroxyl radical (·OH) scavenging activity (30–90%) in the deoxyribose assay. MRPs derived from a ribose-lysine study showed the highest ·OH scavenging activity (80–90%) in both deoxyribose and DNA nicking assays. All MRPs at higher concentrations (0.2 mg/mL) decreased lipid peroxidation in linoleic acid emulsions. Relative effectiveness of different MRPs to scavenge free radicals can vary with reaction conditions and substrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15062.x
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