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  • 1
    Electronic Resource
    Electronic Resource
    A CONTRIBUTION TO THE CRITIQUE OF URBAN POLITICAL ECONOMY: THE JOURNEY TO WORK (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Antipode 9 (1977), S. 0 
    Details
    ISSN: 1467-8330
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8330.1977.tb00709.x
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  • 2
    Electronic Resource
    Electronic Resource
    Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Single strength orange juice was treated with supercritical carbon dioxide (CO2) and the effect of process time, temperature and pressure on pectinesterase (PE) activity was determined. PE could be inactivated with supercritical CO2 below temperatures necessary for thermal inactivation. Higher pressure, temperature and longer treatment time resulted in more inactivation. Inactivation kinetics showed activation energy was significantly reduced at SC C02 treatment at 31 MPa (97.4 KJ/mole), compared to identical treatments at atmospheric pressure (166.6 KJ/mole). D values ranged from 2673 min at atmospheric pressure and 40°C to 10 min at 31 MPa and 60°C. z value at atmospheric pressure was 8.8C°, and at 31 MPa 5.2C°.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05372.x
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  • 3
    Electronic Resource
    Electronic Resource
    Bacterial Growth and Histamine Production on Vacuum Packaged Tuna (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 and nonvacuum packaged samples of tuna or tuna spiked with Klebsiella oxytoca T2, Morganella morganii JM or Hafnia alvei T8 were stored at 2°C and 10°C and examined for bacterial growth and histamine production on day 3, 6, 10 and 15. Unlike those stored at 2°C, tuna samples stored at 100°C showed significant bacterial growth over time and had high levels of histamine (〉200 mg/100g tuna on day 15). Vacuum packaging did not show any beneficial effect in controlling bacterial growth and histamine production on tuna samples at these two temperatures. Low temperature storage was more effective than vacuum packaging in controlling histamine production by the bacteria tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06016.x
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  • 4
    Electronic Resource
    Electronic Resource
    Factors Affecting Storage of Orange Concentrate (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: Orange concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p 〉 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12865.x
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  • 5
    Electronic Resource
    Electronic Resource
    A COMPARISON OF THE SUITABILITY OF THREE HYDROGEN DONORS IN THE DETERMINATION OF PEROXIDASE ACTIVITY (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 plot of initial velocity versus increasing o-dianisidine concentration results in a nontypical Michaelis-Menten curve. Further analysis points out that the recommended o-dianisidine concentration for assaying peroxidase is below saturation and thus may give erroneous results. The data show that care should be taken when using o-dianisidine as a substrate for measuring total peroxidase activity. Guaiacol and pyrogallol are shown to be suitable substrates for peroxidase determination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08548.x
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  • 6
    Electronic Resource
    Electronic Resource
    The distribution of Poecilancistrium caryophyllum (Trypanorhyncha) plerocercoids in spot, Leiostomus xanthurus Lacèpéde, and spotted seatrout, Cynoscion nebulosus (Cuvier) (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 25 (1984), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Spotted seatrout, Cynoscion nebulosus (Cuvier), and spot, Leiostomus xanthurus Lacèpéde, from two sites along Florida's west coast were collected, weighed, sexed and measured. A systematic search for plerocercoids of the cestode Poecilancistrium caryophyllum yielded infection prevalences of 81.9% for C. nebulosus and 25.0% for L. xanthurus. The maximum infection intensity was 10 (mean = 2.65) plerocercoids per fish in C. nebulosus and six (mean = 1.69) per fish in L. xanthurus. Significant correlations were found between infection prevalence and length in C. nebulosus, and a significant correlation was observed between intensity and length in both species. Condition coefficient (K) and intensity were negatively correlated in C. nebulosus but not in L. xanthurus. An iterative computer technique based on the truncated negative binomial distribution indicated no parasite-induced mortality occurred in either species. Sand drum, Umbrina coroides Cuvier, is reported as a new host record for P. caryophyllum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1984.tb04851.x
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  • 7
    Electronic Resource
    Electronic Resource
    Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads (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: Various seafoods were treated with fresh chlorine dioxide (ClO2) solutions (20, 40, 100, and 200 ppm total available ClO2) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO2 treated groups at each time period had lower bacterial counts than nontreated and brine-treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO2. Treated ClO2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO2 developed skin discoloration (lighter color) and a chocolate color in the gills.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12288.x
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  • 8
    Electronic Resource
    Electronic Resource
    Low pH Inactivation of Polyphenoloxidase in Apple Juice (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Apple polyphenoloxidase (PPO) was inactivated to 98%, 63% and 34% of the initial activity after 20 min at adjusted pH values of 2.00, 2.25 and 2.50, respectively. Higher pH values resulted in slower inactivation. In a pilot plant study, juice was acidified with HCl to pH 2.00 for 45 min and subsequently raised to the original pH with NaOH. PPO activity decreased by 88% and filtration of the juice was improved. Sensory analysis of the juice indicated that the acidified samples had a lighter but less preferred color and a disagreeable salty taste. No aroma difference was recognized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06813.x
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  • 9
    Electronic Resource
    Electronic Resource
    Comparison of Phenoloxidase Activity from Florida Spiny Lobster and Western Australian Lobster (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Polyphenoloxidase (PPO) isolated from cuticle of Western Australian lobster (Panulirus cygnus) and Florida spiny lobster (Panulirus argus) catalyzed oxidation of catechol and DL-β-3,4-dihydroxyphenyla!anine (DL-DOPA). The PPO from Florida lobster showed a higher substrate affinity than that from Australian lobster. They both showed higher affinity for catechol than for DL-DOPA, and optimal pH stability at 7.0. The enzymes differed with respect to activation energy and thermal stability. Electrophoretic patterns using SDS-PAGE indicated PPO from Western Australian lobster had two isoforms while Florida spiny PPO had three isoforms. These results suggest variations in enzyme activity may contribute to differences in susceptibility to melanosis between the two species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07999.x
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  • 10
    Electronic Resource
    Electronic Resource
    Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen (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: Nonenzymatic browning of single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice has been studied under aerobic and anaerobic conditions. The juice and drinks were aseptically packaged into two types of flexible film (retort pouch and polyethylene Whirl-Park) and stored at 20 wk at 24°C. Ascorbic acid retention was affected by the processing itself, the concentration of added amino acids, and by the packaging material. The effect of amino acids on browning was found to be linear with concentration and was more pronounced in the presence of high levels of ascorbic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05902.x
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