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  • 1
    Electronic Resource
    Electronic Resource
    PRIVATISATION VIA MANAGEMENT AND EMPLOYEE BUYOUTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of public and cooperative economics 60 (1989), S. 0 
    Details
    ISSN: 1467-8292
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8292.1989.tb01337.x
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  • 2
    Electronic Resource
    Electronic Resource
    The diet ingested by sheep grazing swards differing in white clover and perennial ryegrass content (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 37 (1982), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A series of twenty-four swards containing different proportions of white clover (0·20-0·25) and perennial ryegrass were created by using different seed mixtures, herbicide applications and previous cutting Frequencies. These swards were used to study the diet of oesophageally-fistulated wether sheep which grazed the various swards for a 30-min period after 1, 2 and 3 weeks of regrowth.The proportion of white clover in the diet was generally greater than that in the sward. Fifty-seven percent of the variation in the proportion of white clover in the diet could be attributed to the proportion of white clover in the sward. White clover and perennial ryegrass leaf and stem were grazed to the same height and the proportion of white clover in the grazed horizon of the sward explained 83% of the variation in the proportion of white clover in the diet. The proportion of white clover in the diet was greater than the proportion in the grazed horizon of the sward in week 3 of regrowth, but not in weeks 1 and 2, and greater when the proportion of white clover in the grazed horizon was lower than 0·20. Both these observations were interpreted as indicating selection for white clover by the sheep within the grazed horizon.There was a positive and linear relationship between the depth of the grazed horizon and sward height which, together with the relationship between the proportion of white clover in the grazed horizon and in the diet, would allow the prediction of the proportion of white clover of the diet from the height and the white clover content of the grazed horizon of the sward.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1982.tb01598.x
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  • 3
    Electronic Resource
    Electronic Resource
    Test for Susceptibility of Fermented Vegetables to Secondary Fermentation (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: A simple test is described for determining completeness of vegetable fermentations. Brines of fermented vegetables are adjusted to pH 4.5, inoculated with selected fermentative yeasts in culture tubes, overlaid with petrolatum, and incubated. Fermentation is indicated by separation of petrolatum from the brine due to gas production by the yeasts. Nutrient supplementation of fermented vegetable brines required to support gas production by yeasts and growth of lactic acid bacteria was determined. Absence of fermentable carbohydrate was the indicated reason for brines not being susceptible to secondary fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14945.x
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  • 4
    Electronic Resource
    Electronic Resource
    LIPIDS IN FAST FOODS (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: The lipid composition of food items from three hamburger-type fast food chains has been determined. Samples obtained over-the-counter were extracted with chloroform/methanol and analyzed for total fat, fatty acids, cholesterol, plant sterols, and tocopherols. Fatty acids were determined by an internally standardized gas chromatographic procedure on glass capillary columns coated with SP2340. Cholesterol, tocopherols and plant sterols were also determined by gas chromatography as trimethylsilyl ether derivatives. Condiments were analyzed separately. Limited data on the variability of French fries and plain hamburgers is also given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07568.x
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  • 5
    Electronic Resource
    Electronic Resource
    BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING (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: Replacement of the internal gas atmosphere of pickling cucumbers with O2 (O2-exchanged) greatly altered their brining properties. Oxygen-exchanged cucumbers absorbed brine rapidly, apparently as a result of reduced pressure inside the cucumbers due to respiratory conversion of O2 to CO2. The brine uptake reached a maximum and approximated the gas volume reported for fresh cucumbers (4-5%) within 24 hr. Upon brining, the O2 -exchanged cucumbers acquired a translucent internal appearance of fully-cured, brine-stock cucumbers within a few days, as compared to several months for untreated brine stock. The O2 -exchanged cucumbers were less susceptible to bloater damage than control cucumbers during brine fermentation. The density of O2 -exchanged cucumbers was significantly greater than that of control cucumbers within a day after brining, due to the greater brine absorption. No important effects of O2 treatment were noted regarding rate and extent of fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07567.x
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  • 6
    Electronic Resource
    Electronic Resource
    Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices (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: Pectin methylation in blanched cucumber slices after 6 months’storage in acid brine (pH 3.7) ranged from 9% (no blanch) to 48% (99°C, 3 min blanch). An 81°C blanch caused complete pectinesterase inactivation, but 15 - 20% reactivation occurred during storage. After a 99°C blanch, only slight reactivation was observed. Pectinesterase was not inactivated at 66°C or less, but up to 85% of the activity was lost during storage. Firmness changes were complex. A clear relationship between pectin methylation and firmness changes was not observed. A 66 or 81°C blanch resulted in best firmness retention. Calcium ion was very effective in prevention of firmness loss regardless of the extent of pectin methylation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13309.x
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  • 7
    Electronic Resource
    Electronic Resource
    Storage Stability of Vegetables Fermented with pH Control (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: Vegetables fermented by Lactobacillus plantarum with pH control were microbiologically stable during 12-months' storage in hermetically sealed jars at ca. 24°C provided all fermentable sugars were removed during fermentation, and the products were stored at pH 3.8 or below. Fermented green beans, cucumbers, red and gieen bell peppers, and green tomatoes were thus rendered microbiologically stable. Fermented red beets and carrots, which contained residual sucrose, underwent secondary fermentation. Calculated carbon recoveries of the fermented vegetables ranged from 74–146%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14944.x
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  • 8
    Electronic Resource
    Electronic Resource
    CREATINE KINASE-BB ISOENZYME AS A TUMOR MARKER IN BREAST CANCER, LUNG CANCER, AND LYMPHOMA (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 417 (1983), 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.1749-6632.1983.tb32883.x
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  • 9
    Electronic Resource
    Electronic Resource
    Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations (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: The degradation of malic acid to lactic acid and CO2 during fermentation of cucumber juice was investigated. This malolactic reaction was the major source of CO2 when cucumber juice was fermented by Lactobacillus plantarum. It may also be an important CO2 source in controlled cucumber fermentations. In addition to CO2 production, the degradation of malate served to buffer the fermentation and increase sugar utilization. The pH after 7 days’fermentation was 2.8 when 13 mM malic acid was present in the juice and 4.1 with 135 mM malic acid. In the same fermentations, 52% of the sugars were degraded with the low malic acid concentration while complete sugar utilization was observed with the highest malic acid level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12900.x
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  • 10
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Fresh Retail Pork (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: The nutrient composition of fresh pork was studied in samples from 71 carcasses. On separable lean, nutrient composition was determined for 7 raw retail cuts from one side of each of 11 carcasses, and nutrient retention was determined on the 7 matching cuts from the other side that had been cooked by common household methods. Loins from 60 additional carcasses were analyzed to determine whether USDA grades 1, 2, and 3 and region of production affected nutrient composition. The data indicated that variation in nutrient composition of pork is more dependent on the retail cut within the carcass than either the grade or the region of production of the carcass. Cooking method significantly affected retention of most of the nutrients analyzed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05080.x
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