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  • 2020-2022  (1)
  • 1980-1984  (16)
  • 1
    Electronic Resource
    Electronic Resource
    Assessment of Autoxidation in Freeze-Dried Meats by a Fluorescence Assay (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 simple and sensitive fluorescence-measuring technique was developed to assess extent of lipid oxidation in freeze-dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex1= 308, λex2= 318 (max.), and λex3= 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex3 or λem over λex2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze-drying, which protect against oxidation also result in corresponding reductions of these ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12834.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Measurement of Oxidation-Related Changes in Proteins of Freeze-Dried Meats (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 new methodology for detection of lipid oxidation in freeze-dried meats, using myoglobin, has been developed. Fresh, cold beef was ground, freeze-dried and stored aerobically at 37°C. Samples, taken at different time intervals, were reconstituted and “meat extract” obtained. Extent of myoglobin insolubilization was determined by absorbance intensity at isobestic point (525 nm). Oxidation of oxymyoglobin to metmyoglobin in meat extract was quantified by measuring α peak intensity of metmyoglobin at 630 nm. Myoglobin polymerization was determined by isolation of myoglobin dimers and monomers from meat extract using gel filtration chromatography. Dimer/monomer ratio was calculated from Soret band absorption intensity at 409 – 415 nm. The three myoglobin-based oxidative indicators correlate well with each other and can be used to detect extent of lipid oxidation in freeze-dried meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10420.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Oxygen Uptake and ß-Carotene Decoloration in a Dehydrated Food Model (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 uptake of a model system containing β-carotene was measured by a method capable of determining headspace oxygen and entrapped oxygen, both at low concentrations. β-Carotene was determined colorimetrically at 460 nm. A first-order mechanism was found for this reaction with respect to β-carotene concentration as measured by color. The values of the rate constants were functions of the oxygen concentrations in the headspace of samples; they increased as these concentrations increased. Up to seven molecules of oxygen were consumed as each molecule of β-carotene was discolored. This high oxygen consumption was not related to the oxidized products. A mathematical model was developed, based on the experimental data, to predict β-carotene decoloration by measuring oxygen uptake or to determine oxygen uptake from decoloration. A computer program was developed to make these predictions. Samples with known histories had linear correlations between oxygen uptake and β-carotene decoloration. The results for 1% and 2% headspace oxygen concentrations agreed with experimental values, presenting a standard deviation compatible with the experimental methods used. An important corollary is the suitability of a simple colorimetric test for monitoring oxygen uptake in a dehydrated system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15319.x
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  • 4
    Electronic Resource
    Electronic Resource
    Color Stability of Radappertized Cured Meat (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color difference (calculated from tristimulus values), and behavior of residual nitrite and nitrate show that radiation alters the pink color of cured meats (radiation- induced fading). Contrary to prior reports, nitrate affects neither color development nor post-irradiation fading. Color of nitrate- cured samples, like uncured samples, become bright red when irradiated, due to reduction of globin myohemichromogen (indistinguishable from pink color of cured meat), and therefore are more desirable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14525.x
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  • 5
    Electronic Resource
    Electronic Resource
    AN EQUATION CORRELATING SHELF LIFE OF DEHYDRATED VEGETABLE PRODUCTS WITH STORAGE CONDITIONS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 correlation of time of failure and storage conditions was established for two classes of dehydrated products, namely vegetables and vegetable powders. Mathematical models developed were based on data reported in the literature for products stored in air or nitrogen with failure due to off-flavors or changes in color. A general mathematical model, in accord with theoretical considerations was found to be applicable in all cases studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02627.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Changes in Bovine Myoglobin Due to Interaction with Methyl Linoleate in a Model System (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Changes in myoglobin due to lipid oxidation were studied in a model system, consisting of a mixture of metmyoglobin and methyl linoleate (2:1), which was mechanically emulsified, freeze-dried and stored at 37°C. After storage, samples were reconstituted, centrifuged and lipid fractions were separated and tested for degree of oxidation. The protein was recovered in two fractions: “soluble fraction” (supernatant) and “aggregates” (precipitated proteins). Absorption spectroscopy confirmed protein insolubilization due to formation of aggregates. SDS-PAGE of metmyoglobin recovered from both fractions indicates gradual formation of covalently bound polymers upon storage. Isoelectric focusing (IEF) shows formation of new bands and zones with a drastic acidic shift of isoelectric points. Two-dimensional IEF/SDS-PAGE shows that the newly formed bands on IEF correspond to covalently bound myoglobin polymers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09224.x
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  • 7
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    The Shockley-like equations for the carrier densities and the current flows in materials with a nonuniform composition (1980)
    Elsevier
    Details
    Publication Date: 1980-01-01
    Print ISSN: 0038-1101
    Electronic ISSN: 1879-2405
    Topics: Electrical Engineering, Measurement and Control Technology , Physics
    Published by Elsevier
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    PAPER CURRENT
  • 8
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    On the separation of quasi-Fermi levels and the boundary conditions for junction devices (1980)
    Elsevier
    Details
    Publication Date: 1980-12-01
    Print ISSN: 0038-1101
    Electronic ISSN: 1879-2405
    Topics: Electrical Engineering, Measurement and Control Technology , Physics
    Published by Elsevier
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  • 9
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    Vascular protective effect of aspirin and rivaroxaban upon endothelial denudation of the mouse carotid artery (2020)
    Springer Nature
    Details
    Publication Date: 2020-11-09
    Description: While in recent trials the dual pathway inhibition with aspirin plus rivaroxaban has shown to be efficacious in patients with atherosclerotic cardiovascular disease, little is known about the effects of this combination treatment on thrombus formation and vascular remodelling upon vascular damage. The aim of this study was to examine the effects of aspirin and/or rivaroxaban on injury-induced murine arterial thrombus formation in vivo and in vitro, vessel-wall remodelling, and platelet-leukocyte aggregates. Temporary ligation of the carotid artery of C57BL/6 mice, fed a western type diet, led to endothelial denudation and sub-occlusive thrombus formation. At the site of ligation, the vessel wall stiffened and the intima-media thickened. Aspirin treatment antagonized vascular stiffening and rivaroxaban treatment led to a positive trend towards reduced stiffening. Local intima-media thickening was antagonized by both aspirin or rivaroxaban treatment. Platelet-leukocyte aggregates and the number of platelets per leukocyte were reduced in aspirin and/or rivaroxaban treatment groups. Furthermore, rivaroxaban restricted thrombus growth and height in vitro. In sum, this study shows vascular protective effects of aspirin and rivaroxaban, upon vascular injury of the mouse artery.
    Electronic ISSN: 2045-2322
    Topics: Natural Sciences in General
    Published by Springer Nature
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  • 10
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    Food Systems for PCELSS (1982)
    In:  CASI
    Details
    Publication Date: 2014-09-10
    Description: Developing acceptable and reliable engineered foods, adapting present technology and food science to expected space conditions, and food conversion operations are summarized.
    Keywords: MAN/SYSTEM TECHNOLOGY AND LIFE SUPPORT
    Type: NASA. Ames Research Center Controlled Ecol. Life Support System; p 34-37
    Format: text
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    NASA TECHNICAL REPORTS
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