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  • Artikel  (134)
  • Blackwell Publishing Ltd  (122)
  • Elsevier  (7)
  • EDP Sciences  (5)
  • 2020-2023
  • 2010-2014
  • 1995-1999
  • 1980-1984  (134)
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  • 1980  (134)
  • Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft  (134)
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  • Artikel  (134)
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  • 2020-2023
  • 2010-2014
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  • 1980-1984  (134)
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  • 1
    Digitale Medien
    Digitale Medien
    EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Green hams were left intact, partially skinned, fully skinned, and fully skinned and boned. They were dry-cured with or without nitrate and aged 3 months. The presence of nitrate had no effect on the variables studies. Percent moisture loss and accompanying weight loss increased with each further removal of protective fat and skin. Percent residual salt was in proportion to weight loss. Residual nitrite was low for all groups Color and aroma scores were similar for all groups. General appearance scores, however, were lowest for the drier boneless group. Shear values were greatest while organoleptic flavor and over-all satisfaction scores were lowest in the boneless group. Tenderness scores were similar for the skinless and boneless group but both were lower than for the intact or partially skinned groups. In general, microbial counts were highest for surface samples from completely skinned fresh hams and lowest for partially skinned fresh hams. Higher counts were obtained for core samples from boneless fresh hams than for intact hams. Aerobic (26° and 37°C), lactobacilli, enterococci. streptococci. yeast and mold surface, and core counts tended to decrease during the manufacture of aged dry-cured hams. No trends in counts due to ham group or cure treatment were observed during the manufacturing process. At the end of the aging period none of the hams contained bacteria of public health significance. Aged dry-cured hams of acceptable microbial quality can be manufactured using intact, partially skinned, skinned or boneless fresh hams without potassium nitrate as part of the cure mixture.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02570.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    EFFECTS OF DIETARY CABBAGE (BRASSICA OLERACEA L.) ON THE TUMORIGENICITY OF 1, 2-DIMETHYLHYDRAZINE IN MICE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Diets containing dehydrated cabbage (Brassica oleracea L.) were fed to weanling male C57 BL/6 mice for nine months. Diets known to be adequate in all nutrients for mice were modified to include ground dehydrated cabbage leaves to 0, 10, 20, and 40% of their diet while holding protein, crude fiber, and lipid at constant levels. The animals were subcutaneously injected with 20 mg of 1, 2-dimethylhydrazine (DMH) per kg body weight at weekly intervals for 36 weeks. The DMH carcino-genicity varied with the proportion of cabbage in the diet and the tissue. Diets containing 10 and 20% cabbage enhanced DMH tumorigenicity while cabbage at 40% provided a protective effect. Tumors on the spermatic cord were the most predominant with occasional occurrence of kidney and liver tumors. Tumorigenicity is discussed in terms of two hepatic enzymes, cytochrome p-450 and p-nitroanisole-o-demethylase.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00400.x
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  • 3
    Digitale Medien
    Digitale Medien
    UPTAKE AND METABOLISM OF 1,3-DICHLOROPROPENE IN PLANTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Bush beans, carrots and tomatoes were shown to absorb 1,3-dichloro-propene from vermiculite, solution culture and sand. The dichloropro-pene was translocated and metabolized rapidly in the plant to 3-chloroallyl alcohol. The 3-chloroallyl alcohol itself is similarly absorbed by these plants. Subsequent metabolism involved transformation to 3-chloro-1-propanol and 3-chloroacrylic acid enroute to a central metabolite and eventual incorporation into normal plant products. The dichloropropene isomers and chloroallyl alcohol had short half-lives in the plant and were not measurable by 120 h after initial administration of these compounds to the plant. The plant residues appear to be of no environmental concern.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00401.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    COLIFORM CONTENT OF FROZEN BLANCHED VEGETABLES PACKED IN THE UNITED STATES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A total of 575 packages of frozen blanched vegetables representing 17 products packed in 24 factories located in 12 states were examined for numbers and kinds of coliforms. The organisms were recovered from over 90% of the samples with the average counts of total coliforms being over 100 per g. Thirty-seven percent were positive for fecal coliforms (FC) using a 44.5°C incubation, with all products except broccoli yielding an average count of less than 50 per g. Escherichia coli was recovered from only 29% of the FC-positive samples. Other species which were responsible for a positive fecal coliform test were Klebsiella pneum oniae, Enterobacter cloacae, E. agglomerans, E. aerogenes, and Citrobacter freundii. Incubation at 45.5°C eliminated only C. freundii. Fecal coliforms in vegetables negative for E. coli may be the result of raw vegetable transmission to processing equipment followed by culture development and transfer to foods being processed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00386.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    Studies on the longevity and germination of seed of Eleusine indica and Crotalaria goreensis (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Weed research 20 (1980), S. 0 
    Details
    ISSN: 1365-3180
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: The longevity of seed of Eleusine indica (L.) Gaertn. and Crotalaria goreensis Guill. & Perr. stored at various depths in a krasnozem soil in pots was studied over 3 years under natural climatic conditions on the Atherton Tableland of Queensland. Australia. In the first year the maximum percentage of seed which emerged was 68% for E. indica and 48.3% for C. goreensis. In the second year the percentages were 2.0 and 19.3. respectively and in the third year they were 0.2 and 1.4. In the case of both species emergence was greater from the 0–5 cm depth than from the 5–10 cm depth. Some of the seed buried at the 5–10 cm depth germinated but failed to emerge. Significantly more hard seed of C. goreensis remained at the 5–10 cm depth (25.7%) than at the 0–5 cm depth (9.8%) after 3 years. However, much of this seed was either dead or moribund and the percentage of truly viable seed (c. 5%) was the same at both depths.In depth of emergence experiments the emergence of seed of both species did not vary significantly in the 0–4 cm depth ranges. At depths greater than 4 cm emergence declined. No E. indica seed emerged from 8 cm or deeper and no C. goreensis seed emerged from 12 cm or deeper.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-3180.1980.tb00072.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Digitale Medien
    Digitale Medien
    Field experiments to investigate long-term effects of repeated applications of MCPA, tri-allate, simazine and linuron: II. Crop performance and residues 1969–78 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Weed research 20 (1980), S. 0 
    Details
    ISSN: 1365-3180
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: In four field experiments begun in 1963, each of four herbicides was applied to plots planted wilh the same crop each year. The annual treatments were: MCPA at 17 kg/ha to barley (Hordeum sativa Jess) and wheat (Triticum aestivum L.) at growth stage 15. tri-allate at 17 kg/ha pre-emergcnce to barley and wheat, simazine at l7kg/ha pre-emergence to maize (Zea mays L.) and linuron in two applications of 084 kg/ha pre- and post-emergence to carrots (Daucus carota L.).MCPA did not affect growth or yield of either barley or wheat. In general tri-allate also did not aftect the crops although wheat yield was depressed in 1978, wheat 1000 grain weight was reduced in 1972 and barley germination percentage was increased in 1973. Simazine did not influence the height, yield or appearance of maize. Linuron normally produced no effect on carrot yield, density and size. However, in 2 years when the post-emergence application was late, density but not yield was lower than in control plots. There was no accumulation of residues of any of these compounds in the soil. Rates of loss were similar to those predicted on ihe basis of laboratory experiments.In a fifth experiment these herbicides were applied twice per year (3 times in the case of linuron) at double the rales above on each occasion to bare plots. These applications ceased in 1968 (1969 for MCPA) but residues were monitored until 1972 except in the case of MCPA. Disappearance rates were similar to those in the cropped plots and residues were largely confined to the top 10 cm. The plots treated with MCPA had developed an enhanced ability lo degrade il prior to 1968. This persisted for 5 years after the final application.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-3180.1980.tb00052.x
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  • 7
    Digitale Medien
    Digitale Medien
    EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi-solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre-storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07574.x
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  • 8
    Digitale Medien
    Digitale Medien
    EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color. The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum-sealed packages of frankfurters.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07476.x
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  • 9
    Digitale Medien
    Digitale Medien
    EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The extent of oxidative rancidity developed during storage of ground samples of light and dark porcine semitendinosus muscles has been estimated with the thiobarbituric acid (TBA) test. The prooxidant effect of NaCl was observed in both pre- and postrigor ground and salted samples but the prerigor samples were much less susceptible to lipid oxidation over a 10-day storage period. Unsalted samples ground in the prerigor state were also less susceptible to autoxidation than similarly ground postrigor muscles. When prerigor ground and salted samples were stored in bags purged with nitrogen, the rate of rancidity development was greater than when such samples were stored in atmospheric oxygen. Prerigor oxygenated light muscle samples were more susceptible to oxidation than the dark muscles and vice versa for postrigor oxygenated samples. No differences due to muscle type were observed in samples stored in nitrogen. The partial inhibition of the prooxidant effect of NaCl observed with prerigor grinding and salting is suggested to be the result of an induced high ultimate pH. The improved stability of unsalted ground prerigor muscle as compared to similarly treated postrigor muscle may also reflect a limited pH decline.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07600.x
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  • 10
    Digitale Medien
    Digitale Medien
    EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Nine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3PO4) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl-MgCl2 had significantly (P 〈 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl-KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl-KCl and low IS NaCl-PO4, NaCl-MgCl2 -PO4 and NaCl-KCl-PO4 were found acceptable for flavor, texture, and color by consumer panels.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06500.x
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