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  • Articles  (8,664)
  • 1985-1989  (3,138)
  • 1980-1984  (2,870)
  • 1970-1974  (2,656)
  • Process Engineering, Biotechnology, Nutrition Technology  (8,664)
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  • Articles  (8,664)
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  • 11
    Electronic Resource
    Electronic Resource
    Temporal Changes in Serum Cholesterol Levels of Rats Fed Casein and Skim Milk Powdered Diets (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 temporal cholesterolemic patterns to skim milk powder (SMP) and reprocessed SMP (RSMP) diets were compared to diets containing casein or laboratory rat chow over a 24-day period. SMP was hypocholestetemic relative to casein in rats fed a 1% dietary cholesterol. Reprocessing of SMP resulted in an apparent loss of the relative hypocholesterolemic reponse of native SMP. Amino acid analysis of SMP and RSMP, showed only marginally lower lysine levels than casein; however, the Iysine/arginine ratio was higher in SMP than either in casein or RSMP. Available lysine content in SMP was higher than in RSMP, suggesting occurrence of nonenyzmatic browning reactions. Although a similar cholesterolemic response was observed in casein and RSMP, the available lysine content of these two protein sources were markedly different, suggesting that reduced available lysine alone was not totally responsible for the lower cholesterolemic response of SMP, relative to casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14095.x
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  • 12
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Cantaloupe and Honeydew Melons (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Proximate and micronutrient composition of cantaloupe and honeydew melons purchased from six marketing locations at marketing times near maximum and minimum product availability were determined. Cantaloupe varieties purchased at periods near maximum availability showed significantly higher (α= 0.01) levels of niacin, riboflavin, thiamin, ascorbic acid, folacin and Cr compared to those purchased near minimum availability. Honeydew melon varieties purchased at periods near maximum availability showed significantly lower (α= 0.01) levels of ascorbic acid, folacin, pantothenic acid, K, Zn, and Cr compared to those purchased near minimum availability. Although some differences were observed between values obtained and those reported in Handbook 8–9, proximate composition and mean values for micronutrients approximated those previously reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13294.x
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  • 13
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x
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  • 14
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). For steaks displayed in oxygen-permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (〉50%) part of the microflora. The microflora of vacuum-packaged steaks from 0 day loins was dominated by a combination of hetero- and homofermentative Lactobacillus spp.; when vacuum-packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07622.x
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  • 15
    Electronic Resource
    Electronic Resource
    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
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02570.x
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  • 16
    Electronic Resource
    Electronic Resource
    Viable Legionella pneumophila Not Detectable by Culture on Agar Media (1987)
    [s.l.] : Nature Publishing Company
    Nature biotechnology 5 (1987), S. 947-950 
    Details
    ISSN: 1546-1696
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: [Auszug] Detection and monitoring of genetically engineered microorganisms released to the environment, as well as pathogens, are primary factors in risk assessment. Culture methods have been proposed for both detection and monitoring. However, microorganisms in natural systems may not always be culturable. ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/nbt0987-947
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  • 17
    Electronic Resource
    Electronic Resource
    Conversion of cyanide to formate and ammonia by a pseudomonad obtained from industrial wastewater (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 263-272 
    Details
    ISSN: 1476-5535
    Keywords: Adaptation to cyanide ; Cyanide degradation ; Formate ; Pseudomonad ; Industrial wastewater
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A cyanide-degrading pseudomonad was isolated by selective enrichment in a chemostat inoculated with coke-plant activated sludge and maintained at a dilution rate of 0.042/h for 60 days with a feed of 10 mg/l cyanide. The isolate, a facultative methylotroph capable of growth on methanol and methylamine, degraded cyanide to formate and ammonia; it could utilize the released ammonia as a nitrogen source but did not further metabolize formate under the experimental conditions employed. Both cyanide-degrading enzyme activity and respiratory resistance to cyanide were inducible and were enhanced by repeated exposure to the compound. Cell-free extracts stoichiometrically converted cyanide to formate and ammonia in a reaction that did not require oxygen. Enzyme activity, lost upon dialysis, was restored by less than equimolar ratios of NAD(P)H or ascorbate to cyanide, indicating that the reductants did not function directly as co-enzymes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569526
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  • 18
    Electronic Resource
    Electronic Resource
    pH dependence of the in situ formation of an organicN-chloramine water disinfectant (1987)
    Springer
    Journal of industrial microbiology and biotechnology 2 (1987), S. 229-234 
    Details
    ISSN: 1476-5535
    Keywords: Staphylococcus aureus ; Chlorine, free ; Chlorine, combined ; Chlorination rate
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Staphylococcus aureus was used to assess the bactericidal efficacy of aqueous solutions of the organicN-chloramine compound 3-chloro-4,4-dimethyl-2-oxazolidinone (agent I) formed in situ. The rate of in situ formation, accomplished by reacting free chlorine with the amine precursor, was a function of pH. When the reagents were combined under acidic conditions (pH≤5.5) and allowed to react for 22 h, sufficient residual free chlorine was present to inactivate the bacteria in less than 5 min. When combined under less acidic conditions (pH≥6.0), comparable bacterial inactivation required 30–60 min due to the extensive reaction of the free chlorine to form agent I. The kill rates present under less acidic and neutral conditions are equivalent to those for pre-formed agent I. In water disinfection applications for pH≥6.0, in situ formation of agent I would provide a combination of rapid initial and slower long-term disinfection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569544
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  • 19
    Electronic Resource
    Electronic Resource
    Cryogenic vacuum pump (1980)
    Springer
    Chemical and petroleum engineering 16 (1980), S. 526-528 
    Details
    ISSN: 1573-8329
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01148200
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  • 20
    Electronic Resource
    Electronic Resource
    Rapport technique: Etat des techniques de biométhanisation au burundi. Le projet belgo-burundais (1989)
    Springer
    World journal of microbiology and biotechnology 5 (1989), S. 283-295 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé Depuis 1981, l'Administration Générale Belge de la Coopération au Développement (AGCD) a confié à l'Université Catholique de Louvain (Unité de Génie Biologique: Professeurs E.-J. Nyns et H. Naveau) la gestion d'un projet de développement de la biométhanisation au Burundi. C'est d'abord l'établissement d'une cellule de base à Bujumbura destinée à devenir permanente, ensuite, la formation de stagiaires homologues Burundais et l'implantation de 10 digesteurs méthaniques par le projet Belgo-Burundais qui ont contribué de manière décisive au développement de la biométhanisation au Burundi. Depuis 1984, plus de 120 digesteurs méthaniques nouveaux ont été construits dans le cadre de divers projets temporaires régionaux, allemand et chinois, pour ne citer que ceux-là. Ces divers projets temporaires sont désormais coordonnés au sein de la Direction Générale de l'Energie du Ministère Burundais de l'Energie et des Mines qui, grâce à la cellule de base, en assure la continuité. Le projet Belgo-Burundais assure aujourd'hui le suivi scientifique et technique de ces digesteurs. Il collabore à l'étude de leur conception. Il assure la promotion de l'utilisation des effluents digérés, la formation de stagiaires et l'étude des outils d'utilisation du biogaz.
    Notes: Summary Since 1981, the Belgian General Administration for Development and Cooperation (BADC) has granted the Catholic University of Louvain (Unit of Bioengineering: Professors E.-J. Nyns and H. Naveau) a project aimed at implementing biomethanation in Burundi. Its objective is to establish a centralized unit in Bujumbura, which is meant to become permanent, as well as to train Burundese staff and technicians in the construction of 10 methane digesters by the Belgian-Burundese project which have already contributed in a decisive way to the success of biomethanation in Burundi. Since 1984, more than 120 new methane digesters have been constructed within the frame of several temporary regional projects, German and Chinese, to quote but two. These various temporary projects are presently coordinated by the General Directorate for Energy of the Burundese Ministry of Energy and Mines, which, thanks to the centralized unit, ensures continuity. The Belgian-Burundese project ensures today the scientific and technical follow-up of these digesters. It is involved in the study of their design. It ensures the promotion of the end uses of digested effluents, the extension services and the study of appropriate devices for biogas end use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01741758
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