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  • Blackwell Publishing Ltd  (16)
  • 1995-1999  (16)
  • 1999  (11)
  • 1998  (5)
  • 1
    Electronic Resource
    Electronic Resource
    Active biomonitoring with brown trout and rainbow trout in diluted sewage plant effluents (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 54 (1999), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Brown trout Salmo trutta populations of numerous Swiss rivers are declining. Sewage plant effluents are discussed as a possible cause. To investigate the influence of sewage plant effluents, brown trout as well as rainbow trout Oncorhynchus mykiss were exposed to 10% diluted waste water over a period of 12 months. The effects were compared to those on trout kept in commercial tap water. The mortality rate was low and no pathogenic bacteria or viruses were recorded in exposed and tap-water animals. Parasitological examination revealed a mild infestation with Gryodactylus sp. in all groups. Macroscopically and histologically, only minor changes in gills, skin, and kidney of exposed animals were found when compared to fish kept in tap water. Degenerative and inflammatory reactions in the liver of exposed animals were the most prominent findings. Several brown trout caught in the River Langete showed marked proliferative, degenerative and inflammatory lesions of gills, liver, and kidney. The results do not suggest that waste-water effects would explain the decrease of fish populations. However, it is conceivable that the effluents in combination with other factors in the river enhance the development of changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1999.tb00637.x
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  • 2
    Electronic Resource
    Electronic Resource
    Decontamination of Inoculated Beef with Sequential Spraying Treatments (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Spray-washing/rinsing treatments utilizing warm/hot water and/or acetic acid solution were evaluated separately and in sequence for their efficacy in reducing microbial contamination on beef tissue inoculated with Escherichia coli. Treatments reduced the aerobic plate (APC) and E. coli counts of the samples inoculated to have 5.0-7.4 log CFU/cm2 (APC) by 1.1 to 4.3 logs. Similarly, most treatments reduced APC and total coliform counts of samples inoculated to have 1.8-3.7 log CFU/cm2 (APC) by 0.1 to 1.7 logs. Combinations involving 3 or 4 treatments were more effective in reducing bacterial contamination than single- or 2-treatment combinations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17921.x
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  • 3
    Electronic Resource
    Electronic Resource
    Functional, Sensory, and Microbiological Properties of Restructured Beef and 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: Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P 〈 0.05). The pH and cook yields of restructured emu were higher than beef (P 〈 0.05). Binding strength of emu was lower than beef in all binding systems (P 〈 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P 〈 0.05). Cooking to 60°C reduced APC to 〈 250/g (P 〈 0.05) with progressively greater bacterial kill after cooking to 66°C or 75°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12280.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing (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: Studies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 3°C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 3°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09887.x
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  • 5
    Electronic Resource
    Electronic Resource
    Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S-4 and S-3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17922.x
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  • 6
    Electronic Resource
    Electronic Resource
    Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination Techniques (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: Mold conidia germination was used as a microbial probe of food stability in sucrose, starch, and sucrose/starch systems. A group of nuclear magnetic resonance (NMR) and differential scanning calorimeter (DSC) techniques were used to fully characterize the water and solid mobility and glass transition temperature (Tg) of the systems, respectively. Water content, aw, and 2H NMR R1 and R2 relaxation rates did not predict mold germination time. We concluded that the self-diffusion coefficient, (translational mobility of water), the DSC Tg (overall system mobility), and to a more limited extent, the 2H NMR R*2 relaxation rate and the 13C T1p (solids mobility), could provide alternative measures to supplement aw for predicting food stability and safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12258.x
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  • 7
    Electronic Resource
    Electronic Resource
    Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Magnetic Resonance Imaging (MRI) was used to obtain 2-dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a δT (Tsurface - Tcenter) of up to 22±0.4°C 45s after exiting the heat exchanger with the δ (Toutlet - Tinlet) of the carrier fluid in the heat exchanger at 30 to 45°C. No AT was measured between the center and the surface of particles 〈2.05 cm3 pumped at 〈22.7 L/min. The average fluid to particle convective heat transfer coefficient (hfp) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and 〉3000 W/m2°C for the large (6.9 cm3 cubes) and smaller particles respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15731.x
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  • 8
    Electronic Resource
    Electronic Resource
    Attachment of Trypanosoma cruzi Epimastigotes to Hydrophobic Substrates and Use of this Property to Separate Stages and Promote Metacyclogenesis (1998)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 45 (1998), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: In vivo, epimastigotes of Trypanosoma cruzi colonize a lipidic superficial layer of the rectal cuticle of the vector Triatoma infestans. In vitro, epimastigotes of four cultured strains and one strain from reduviids use a terminal area of the flagellum to attach to a variety of artificial hydrophobic substances, such as hydrocarbons and a range of synthetic plastics. Trypomastigotes did not attach to these substrates. Hydrophilic molecules, such as neutral or negatively charged polysaccharides. did not facilitate binding. Epimastigotes and trypomastigotes were artificially bound by electrostatic forces to positively charged chitosan or DEAE-Sephacel over their entire surface. Tween 20 and lipid-binding serum albumin effectively inhibited the hydrophobic attachment. Based on this hydrophobic interaction of epimastigotes. a new chromatography technique has been devised to gently separate trypomastigotes from epimastigotes using octacosane-coated beads. Furthermore, the in vitro transformation of epimastigotes to trypomastigotes was enhanced if epimastigotes were permitted to attach to hydrophobic, wax-coated culture vessels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1998.tb05115.x
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  • 9
    Electronic Resource
    Electronic Resource
    Rediscovery of Paramecium nephridiatum Gelei, 1925 and its Characteristics (1999)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 46 (1999), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Paramecium nephridiatum Gelei. 1925, was rediscovered. It is a euryhaline brackish-water species that morphologically resembles Paramecium woodruffi. but with multiple contractile vacuole pores. The general morphology, morphometry. and random amplified polymorphic DNA (RAPD) fingerprint patterns are presented for a number of the stocks collected around the world.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1999.tb04622.x
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  • 10
    Electronic Resource
    Electronic Resource
    M protein of a Streptococcus dysgalactiae human wound isolate shows multiple binding to different plasma proteins and shares epitopes with keratin and human cartilage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS immunology and medical microbiology 26 (1999), S. 0 
    Details
    ISSN: 1574-695X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Besides group A (GAS), Lancefield group C β-haemolytic streptococci (GCS) have been implicated as a causative agent in outbreaks of purulent pharyngitis. In this study we have investigated a class CI M protein of a Streptococcus dysgalactiae human wound isolate designated MC. MC shares similar properties with M proteins of GAS. It contributes to the virulence of the investigated GCS strain as revealed by in vivo phagocytosis in chicken embryos. Further, MC showed multiple binding to the human plasma proteins fibrinogen, albumin, plasminogen, IgA and all subclasses of IgG. Until now, an M protein, especially from a group C strain, with such a multiple binding behaviour has not been described. Immunoblot experiments with 150 patient sera, having a rheumatoid factor titre 〉1:256, revealed that 26% of these sera showed serological cross-reactivity between a 68-kDa cartilage protein and the N-terminal part of MC. Only 8% of the sera of healthy patients showed this property. In additional, MC also cross-reacted with antibodies recognising epidermal keratins. The cross-reacting 68-kDa protein from cartilage was different from human serum albumin, but was recognised with anti-vimentin immune serum. The MC was cloned and the gene sequenced. By using PCR, recombinant gene fragments encoding characteristic peptide fragments of MC were expressed in Escherichia coli. The peptides were used to map the binding sites for plasma proteins and to locate the cross-reacting epitopes on the MC molecule. In consequence, sequence alignments revealed that MC shared homologous regions with vimentin and different keratins. Our data, obtained with MC, suggest that not only infections with GAS but also infections with GCS and possibly GGS (the latter species can also produce class CI M-like proteins) may be responsible for the formation of streptococcal-associated sequel diseases.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-695X.1999.tb01368.x
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