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  • 1
    Electronic Resource
    Electronic Resource
    Basic Fibroblast Growth Factor Gene Expression (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 638 (1991), 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.1749-6632.1991.tb49022.x
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  • 2
    Electronic Resource
    Electronic Resource
    Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture (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: Quarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the quarg cheeses were 17.4-34.7% and 7.4-15.0%, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18% T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8-4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the quarg (8.48-9.05 log CFU/g) than in the whey (5.92-7.90 log CFU/ g) using either centrifuge or gravity filtration methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06772.x
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  • 3
    Electronic Resource
    Electronic Resource
    FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi-model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired-comparison method was used, and the samples were served at 4.5 ± 0.7°C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g. less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%-hydrolyzed lactose syrup than with 100%hydrolyzed syrup.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02546.x
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  • 4
    Electronic Resource
    Electronic Resource
    FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: SOLUBILITY, VISCOSITY AND HUMECTANT PROPERTIES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Three sugar syrups were studied that were equivalent to 70, 90 and 100% hydrolysis of lactose. The viscosity and solubility of the sugars, both individually and as mixtures, were determined within the range 10–60°C. At every temperature, lactose was least soluble, galactose next, and glucose most soluble. Added sugars of the types present in hydrolyzed lactose syrups lowered the solubility (40°C) of the individual sugars. Even so, the maximum soluble sugar solids (TS) content was about the same in solutions representing partially (62.96% TS from 3 sugars) and completely (61.95% TS from 2 sugars) hydrolyzed lactose. Hydrolysis of lactose permits the production of stable syrups with higher TS. The viscosity of hydrolyzed lactose syrup was very similar to that of its individual constituent sugars and to sucrose when the percent TS was 50% or less; at higher percent TS the viscosity tended to be less than that of sucrose. Humectant properties were studied at 20°C. They showed that the water-retention capacity of hydrolyzed mixtures at 20°C and 15–93% relative humidity was very similar to that of sucrose syrups of comparable TS.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15238.x
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  • 5
    Electronic Resource
    Electronic Resource
    Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Seven strains were cultured anaerobically at 37 °C for 48 h in 12% (w/v) reconstituted skim milk containing 5% (w/v) Hi-maize, lactulose, inulin, or raftilose. Their viability was determined before and after 4 wk of storage at 4 °C. Doubling time (Td) was also determined. Concentrations of acetic and lactic acids produced during fermentation and storage were determined. The Td ranged from 301 to 751 min. In general, the viability of lactobacilli after storage was greatest with inulin. The pH after storage in skim milk ranged from 4.34 (for ASCC 1520 with raftilose) to 4.10 (for ATCC 15820 with inulin). Survival of lactobacilli in prebiotic was strainspecific but in general their survival was enhanced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13371.x
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  • 6
    Electronic Resource
    Electronic Resource
    Lactose Hydrolysis in Ultrafiltration-Treated Cottage Cheese Whey with Various Whey Protein Concentrations (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Lactose hydrolysis by soluble Aspergillus oryzaeβ-galactosidase was studied in (a) ultrafiltration (UF) permeate containing varying concentrations of isolated β-lactoglobulin or serum albumin; (b) UF retentate at four protein levels; and (c) cottage cheese whey during the UF treatment in an Amicon stirred cell unit. The rate and extent of lactose hydrolysis achieved in all the conditions studied was independent of protein concentration in the whey preparations used. After 6 hr of the simultaneous UF-lactose hydrolysis process at room temperature, similar hydrolysis level was achieved in the retentate as in the batch hydrolysis process. The average degree of hydrolysis in the permeate was 52.6%. The retentate added to milk at room temperature hydrolysed 93% of the lactose in 15 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08946.x
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  • 7
    Electronic Resource
    Electronic Resource
    Photosynthesis and stomatal characteristics of Striga hermonthica in relation to its parasitic habit (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 69 (1987), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Photosynthesis and stomatal characteristics of the angiosperm parasite Striga her-monthica (Del.) Benth. have been compared with those of Antirrhinum majus L. cv. Suttons Yellow Rust Resistant, a related, non-parasitic species. The concentration of photosynthetic pigments in S. hermonthica leaves was less than 40% of those of A. majus leaves. Light saturated CO2 assimilation rate of S. hermonthica was less than 40% that of A. majus on a chlorophyll basis and under 20% than of A. majus on a leaf area basis.Stomata of Striga showed only partial closure in darkness, remained open in water stressed leaves and showed little response to exogenously applied abscisic acid. Stomatal conductance and transpiration were considerably higher in Striga compared with Antirrhinum. The high transpiration and low photosynthetic rates of S. hermonthica resulted in a low water use efficiency. The water relations of Striga leaves, while seemingly inappropriate for growth in drought prone environments, do appear to maximise nutrient and water acquisition from the host and as such may be an adaptation to the parasitic habit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1987.tb01987.x
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  • 8
    Electronic Resource
    Electronic Resource
    Survival of Lactic Acid Bacteria and Their Lactases under Acidic Conditions (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: Effects of sonication, survival, and β-galactosidase activity of four lactic cultures were investigated in pH 1.5-3.5 range. Lactobacillus delbruekii subsp. bulgaricus and Streptococcus thermophilus exhibited the highest β-galactosidase activity in skim milk and broth systems, respectively. The β-galactosidases from L. delbruekii subsp. bulgaricus, S. thermophilus, and L. acidophilus showed optimum activity in the neutral pH range and 55°C. Viable count of all four cultures decreased most rapidly at pH 1.5, but L. acidophilus and L. delbruekii subsp. bulgaricus survived better than the other organisms. The decrease of enzyme activity of unsonicated cultures with pH was slight, especially at pH 3.5. However, acidification of sonicated cultures to pH 3.5 or lower resulted in rapid and permanent loss of enzyme activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06797.x
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  • 9
    Electronic Resource
    Electronic Resource
    FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: CRYSTALLIZATION (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 crystallization habit of simulated hydrolyzed lactosc syrups containing 40–80% total solids was studied at 25°C and 40°C. At 25°C, crystallization did not become a problem until total solids were 70% or above, thereby greatly exceeding the solubility of the constituent sugars. Hydrolyzed products reduced crystal growth as did elevation of temperature. In syrups hydrolyzed 100%, galactosc was the predominant crystalline sugar, whereas lactose predominated in the crystals recovered from syrups hydrolyzed 70% and 90%. Syrups were still stable after storage for 6 months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15239.x
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