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  • Blackwell Publishing Ltd  (176)
  • Oxford University Press  (144)
  • 1995-1999  (307)
  • 1970-1974  (13)
  • 1
    Electronic Resource
    Electronic Resource
    Repeated Regeneration of Degraded Red Beet Juice Pigments in the Presence of Antioxidants (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: Ascorbic, isoascorbic, metaphosphoric, and gluconic acids improved the regeneration of red beet juice pigments after heating, and resulted in greater retention of the pigments during processing and storage. Their effect varied depending on the pH of the juice solutions. Ascorbic and isoascorbic acids allowed for the greatest regeneration at pH 3.8. At pH 6.2, metaphosphoric acid and gluconic acid were more effective. Addition of ascorbic acid once prior to the first heating retained the initial concentration of pigments even after 5 cycles of heating (3 min at 100°C) and regeneration. Control solution lost red pigments completely.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15678.x
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  • 2
    Electronic Resource
    Electronic Resource
    Purification and Characterization of β-amylase from Bacillus polymyxa No. 26-1 (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: An extracellular β-amylase, which was easily adsorbable onto raw corn starch, was purified 22.5-fold from a new isolate of Bacillus polymyxa No 26–1 with a Mr of 53 kDa and pI of 9.1. The optimum temperature was 45°C and pH 5.5 for raw corn starch. Thermal stability at 40°C and pH stability at 5.0–8.5 were shown. The degradation ofraw starch by β-amylase was greatly stimulated by pullulanase addition. Scanning electron micrographs revealed that starch granule degradation by the enzyme alone occured at the equatorial grooves of lecticular granules. Corn starch granules hydrolyzed by β-amylase had large holes on granule surfaces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14767.x
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  • 3
    Electronic Resource
    Electronic Resource
    Moisture Sorption Characteristics of Composite Foods Filled with Chocolate (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 compared the moisture sorption isotherms (MSI's) and their temperature dependence of composite foods with those of crust and filling. The MSI were determined on cracker, cookie, chocolate, and two types of composite foods such as CFI (cracker/chocolate/cracker) and CF2 (cookie/chocolate/cookie) at 20,30, and 40°C and 11–85% relative humidity, and fitted into the Guggenheim-Anderson-de Boer (GAB) equation. Chocolate had the lowest monolayer (mo) value, equilibrium moisture content (EMC), and sorption energy levels, followed by cookie and cracker. The CFI had higher EMC values and sorption energy than CF2. The GAB mo values and C1 values decreased with temperature, while C2 values increased with temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15887.x
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  • 4
    Electronic Resource
    Electronic Resource
    Isolation and characterization of a thermophilic lipase from Bacillus thermoleovorans ID-1 (1999)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 179 (1999), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A thermophilic microorganism, Bacillus thermoleovorans ID-1, isolated from hot springs in Indonesia, showed extracellular lipase activity and high growth rates on lipid substrates at elevated temperatures. On olive oil (1.5%, w/v) as the sole carbon source, the isolate ID-1 grew very rapidly at 65°C with its specific growth rate (2.50 h−1) and its lipase activity reached the maximum value of 520 U l−1 during the late exponential phase and then decreased. In addition to this, isolate ID-1 could grow on a variety of lipid substrates such as oils (olive oil, soybean oil and mineral oil), triglycerides (triolein, tributyrin) and emulsifiers (Tween 20, 40). The excreted lipase of ID-1 was purified 223-fold to homogeneity by ammonium sulfate precipitation, DEAE-Sephacel ion-exchange chromatography and Sephacryl S-200 gel filtration chromatography. As a result, the relative molecular mass of the lipase was determined to be 34 kDa on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The enzyme showed optimal activity at 70–75°C and pH 7.5 and exhibited 50% of its original activity after 1 h incubation at 60°C and 30 min at 70°C and its catalytic function was activated in the presence of Ca2+ or Zn2+.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1999.tb08754.x
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  • 5
    Electronic Resource
    Electronic Resource
    Molecular cloning, expression, and characterization of dnaK in Streptococcus pneumoniae (1998)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 161 (1998), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: DnaK is known to be highly conserved in all species and is a major immunogen in Streptococcus pneumoniae. To elucidate the role of dnaK in S. pneumoniae, dnaK was cloned in Escherichia coli using a homologous dnaK probe generated by PCR. The His-tagged DnaK was overexpressed in soluble form and purified from E. coli. Alignment of the deduced DnaK amino acid sequence from nucleotide sequences of the cloned dnaK revealed high homology with DnaK analogs in E. coli (53%) and Staphylococcus aureus (73%). However, anti-pneumococcal DnaK antiserum did not crossreact with DnaK analogs in E. coli, S. aureus and human cells suggesting that pneumococcal DnaK might be a good candidate as a vaccine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1998.tb12951.x
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  • 6
    Electronic Resource
    Electronic Resource
    Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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 branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus lichenifrmis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (aw) of bread went from 0.87 to 0.82 when 10% (w/w) or to 0.78 when 20% (w/w) BOS was added. BOS lowered aw more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at aw, 0.1–0.8. BOS also prevented starch retrogradation in bread, probably due to steric hinderance and to the state of water retained by BOS. Relative sweetness of BOS was ± 17.5% of sucrose. The BOS mixture produced by BLMA might provide a new type humectant for foods that is low in sweetness and retards retrogradation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09816.x
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  • 7
    Electronic Resource
    Electronic Resource
    Optimal Reaction Conditions for the Enzymatic Synthesis of Optically Active d-p-Hydroxyphenylglycine from 5-substituted Hydantoin Using d-Hydantoinase and N-Carbamoylase (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 750 (1995), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1995.tb19949.x
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  • 8
    Electronic Resource
    Electronic Resource
    D-Erythroascorbic acid is an important antioxidant molecule in Saccharomyces cerevisiae (1998)
    Oxford BSL : Blackwell Publishing Ltd
    Molecular microbiology 30 (1998), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: D-Arabinono-1,4-lactone oxidase catalysing the final step of D-erythroascorbic acid biosynthesis was purified from the mitochondrial fraction of Saccharomyces cerevisiae. Based on the amino acid sequence analysis of the enzyme, an unknown open reading frame (ORF), YML086C, was identified as the ALO1 gene encoding the enzyme. The ORF of ALO1 encoded a polypeptide consisting of 526 amino acids with a calculated molecular mass of 59 493 Da. The deduced amino acid sequence of the enzyme shared 32% and 21% identity with that of L-gulono-1,4-lactone oxidase from rat and L-galactono-1,4-lactone dehydrogenase from cauliflower, respectively, and contained a putative transmembrane segment and a covalent FAD binding site. Blot hybridization analyses showed that a single copy of the gene was present in the yeast genome and that mRNA of the ALO1 gene was 1.8 kb in size. In the alo1 mutants, D-erythroascorbic acid and the activity of D-arabinono-1,4-lactone oxidase could not be detected. The intracellular concentration of D-erythroascorbic acid and the enzyme activity increased up to 6.9-fold and 7.3-fold, respectively, in the transformant cells carrying ALO1 in multicopy plasmid. The alo1 mutants showed increased sensitivity towards oxidative stress, but overexpression of ALO1 made the cells more resistant to oxidative stress.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2958.1998.01133.x
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  • 9
    Electronic Resource
    Electronic Resource
    Extrusion of Apple Pomace Facilitates Pectin Extraction (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: Twin-screw extruder was employed to disintegrate apple pomace (AP) to facilitate production of apple pectins by hot water extraction. AP was extruded under different conditions of screw speed, 250-350 rpm; feed rate, 30-40 kg/h; moisture, 20-30%. The yield of water soluble polysaccharides (WSP) increased with increasing specific mechanical energy (SME), but intrinsic viscosity decreased with increasing SME. Considering both the WSP yield (g/dL) and intrinsic viscosity (dL/g), a dimensionless term, product yield ∞ intrinsic viscosity (Y[]), was an objective function for optimizing conditions for the solubilization of AP polysaccharides. Y[] of pectins in extruded WSP ranged 0.59-1.34, while acid extracted WSP had Y[] of 1.12. Extruded WSP with Y[] comparable to acid extraction was obtained in the SME ranges of 110-170 kWh/h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17911.x
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  • 10
    Electronic Resource
    Electronic Resource
    Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat (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: Lamb was used for all experiments, except flavor evaluations for which mutton was used. Washing ground lamb 4 times with high-pH (8.2) tap water, at a meat-to-water ratio of 1:4 and with a 15 min extraction/washing cycle, sharply lowered total fat content (primarily by removing neutral lipids), lipid oxidation potential, and the volatile branched-chain fatty acids which reportedly contribute to undesirable species-related flavor of sheep meat. A trained sensory panel determined that washed-cooked mutton had “very weak” species-related flavor (〈2 on a 9-point scale).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15702.x
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