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  • Articles  (34)
  • Articles: DFG German National Licenses  (34)
  • 2000-2004  (34)
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  • 2001  (34)
  • Process Engineering, Biotechnology, Nutrition Technology  (34)
  • 1
    Electronic Resource
    Electronic Resource
    Expression profiling using microarrays fabricated by an ink-jet oligonucleotide synthesizer (2001)
    [s.l.] : Nature Publishing Group
    Nature biotechnology 19 (2001), S. 342-347 
    Details
    ISSN: 1546-1696
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: [Auszug] We describe a flexible system for gene expression profiling using arrays of tens of thousands of oligonucleotides synthesized in situ by an ink-jet printing method employing standard phosphoramidite chemistry. We have characterized the dependence of hybridization specificity and sensitivity on ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/86730
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  • 2
    Electronic Resource
    Electronic Resource
    Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 sensory, instrumental, and chemical profile of a smoked tuna product comparable and competitive to smoked turkey and pork was studied, based on four experimental factors. Despite their different brining times, all brined, sliced portions of tuna were assessed by panelists as quite acceptable products in terms of firmness, juiciness, color, and saltiness. Protein denaturation seemed to be affected by the brining time. Lipid oxidation seemed quite extensive; the ratio of C22:6n-3/C16:0 was decreased at 15% and 20%. Histamine content was between 3.7 mg/ 100 g and 7.5 mg/100 g. After 3 mo in refrigeration, the aerobic bacteria was 19.105 to 250.106 in contrast to the unprocessed samples at 28.105.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16102.x
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  • 3
    Electronic Resource
    Electronic Resource
    Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Laird No. 1 lentils micronized (high-intensity infrared heat) to give internal temperatures of 138 and 170 °C were compared to unprocessed lentils stored at room temperature. Micronized lentils, which had been tempered to 33% moisture for 16 h, required less force to compress after cooking and contained increased levels of gelatinized starch and pectic substances but decreased levels of soluble protein, phytic acid, and neutral detergent fiber compared to the unprocessed lentils. Cell walls in the micronized lentil were less susceptible to fracture, and the microstructure was more open. Properties of the micronized lentils were better when the internal temperature reached 138 °C. When micronized to an internal temperature of 170 °C, cooked lentils were harder, possibly due to greater moisture losses and a change in the neutral detergent fiber. Micronization resulted in a slight darkening of the lentils, and this was accentuated at 170 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16139.x
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  • 4
    Electronic Resource
    Electronic Resource
    Prevention of Transient Discoloration of Beef (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Oxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master-packaged beef steaks. Two types of commercial O2 scavengers were used in the study. The master packs were stored at 1± 0.5 °C. The steaks from master packs were presented in a display-case for visual evaluation. Reflectance spectra from each steak-surface were obtained to estimate metmyoglobin content. Steaks packaged without O2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin when compared to steaks with O2 scavengers, after most storage intervals (p 〈 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O2 scavenger employed (p 〉 0.05). Keywords: oxygen scavengers, centralized meat operations, transient discoloration
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16140.x
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  • 5
    Electronic Resource
    Electronic Resource
    Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and Tablets (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 rapid method was developed for simultaneously determining thiamine, riboflavin, pyridoxine, nicotinamide, nicotinic acid, and ascorbic acid. It was tested on 15 samples. The peaks of all components were cleanly separated with good resolution by capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography (MECC). CZE was performed with 0.02 M borate buffer, and MECC was performed with 4% acetonitrile in 0.02 M borate/phosphate buffer containing 0.1 M sodium dodecyl sulfate. Average recoveries for all components were 80.3% to 103.7% with coefficients of variation being less than 5%. Thiamine, nicotinic acid, and pyridoxine contents were consistent with those labeled on the packages, but nicotinamide, riboflavin, and ascorbic acid contents of some samples were less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15574.x
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  • 6
    Electronic Resource
    Electronic Resource
    Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 lighting conditions (darkness and either a standard supermarket fluorescent, a low-UV, color-balanced lamp, and the supermarket fluorescent with a UV filter) on the retail display life of fresh beef steaks packaged in a modified atmosphere was studied. Lighting without UV radiation led to a significant delay of meat spoilage, as assessed by surface color (a* and MetMb percentage), lipid oxidation (TBARS value), bacterial counts and sensory evaluation (discoloration and odor). Shelf life of fresh meat was extended from 12 to 22 to 28 d, similar to that of display in the darkness, by using either the low UV lamp or the fluorescent with a UV filter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15603.x
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  • 7
    Electronic Resource
    Electronic Resource
    ATTEMPTS TO UTILIZE BACTERIOPHAGE TO COMBAT SALMONELLA ENTERICA SEROVAR ENTEMTIDIS INFECTION IN CHICKENS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacteriophage capable of lysing a nalidixic acid-resistant Salmonella enterica serovar Enteritidis strain (SeE Nalr) were tested for the ability to reduce cecal Salmonella counts in young chickens infected with the bacterium. Qualitative analysis of cloacal swabs suggested that phage treatment can possibly reduce shedding of SeE Nalr, but average SeE Nalr counts of between 105 and 107 cfu of SeE Nalr per g of cecum were obtained even from phage-treated 14-day old birds and even when more than 107 plaque forming units of phage were present per gram of cecal content. The average cecal SeE Nalr counts were generally between 0.3 and 1.3 orders of magnitude lower in phage-treated chickens than in untreated controls birds. The difference in counts was statistically not significant in three animal trials, but significant in two trials using feed particles as delivery vehicles for the phage. Although some of the SeE Nalr in the cecae of phage-treated chickens had developed resistance to some of the phage used, factors other than phage resistance must have contributed to the failure of the phage to substantially reduce SeE Nalr counts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00305.x
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  • 8
    Electronic Resource
    Electronic Resource
    Cryotolerance of Escherichia coli 0157:H7 in Laboratory Media and Food (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 present study compared the cryotolerance of E. coli 0157:H7 strains with nonpathogenic strains of E. coli. Cold shocked (exposed to 10°C for 6 h) and non-cold shocked (held at 20°C) cultures were frozen at -18°C for up to 240 h in brain heart infusion broth, apple juice, frozen yogurt, and ground beef. The E. coli 0157:H7 strains showed the greatest cold shock effect and cryotolerance. The cold shocked E. coli 0157:H7 strains showed a 25 to 35% increase in their ability to survive frozen storage for 24 h at -18°C compared to non-cold shocked cells. The corresponding value for non-O157 strains was only about 5%. The food matrix changed the cold shock response in all investigated strains. The largest cold shock effect was observed with broth cultures. Cryotolerance of E. coli was not observed in frozen yogurt and ground beef. The effect of prior cold shock was most pronounced in E. coli 0157:H7 strains after 24 h of freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16100.x
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  • 9
    Electronic Resource
    Electronic Resource
    Heating Conditions and Bread-Making Potential of Substandard Flour (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Heating weak bread flours (commercial cookie flour; commercial stone-milled bread flour; Fundulea, a weak bread cultivar) at 80°C for 15 min had a positive effect on bread volume (P 〈 0.05). This positive effect was best seen when ascorbic acid was removed from bread formulation. Crumb springiness and fineness of grain, but not crumb hardness, were significantly improved after flour heating; cohesiveness improved with heated cookie flour (P 〈 0.05). After heating, flour a-amylase content was lower; dough-mixing stability of cookie flour doubled to 7.1 min but dropped from 18.0 to 4.8 min with standard bread flour. Heating offers possibility to upgrade substandard flour for bread-making applications, especially in oxidant-free dough system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04612.x
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  • 10
    Electronic Resource
    Electronic Resource
    Improved Method for Determining Food Protein Degree of Hydrolysis (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o-phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04614.x
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