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  • 11
    Electronic Resource
    Electronic Resource
    SKIM MILK FORTIFICATION USING BLENDS OF SKIM MILK ULTRAFILTRATE AND COTTAGE CHEESE WHEY (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Permeate (pH 6.71) from ultrafiltration of skim milk was blended 1:1 and 2:1 (w/w) with whey (pH 4.68) resulting from production of cottage cheese from skim milk retentate. Blends were condensed to 50% solids and used to increase. solids concentration of skim milk by up to 2%. With increasing solids addition, skim milk pH declined and ash, lactose, and protein concentrates (wet weight basis) increased. The ratio of undenatured whey protein nitrogen:casein nitrogen increased by 50% in milk fortified with 2% added solids provided by condensed 2:1 permeate:whey blend. Bacteriological quality of fortified samples was satisfactory. Sensory evaluations indicated that skim milk fortification limits using 1:1 and 2:1 permeate:whey blends were 0.5 and 1.0% added solids, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00684.x
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  • 12
    Electronic Resource
    Electronic Resource
    Accelerated Tests for Evaluating Protein Stability in Frozen Skim Milk (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Skim milk was diafiltered (DF) to remove about 90% of the lactose, and major salts and vitamins were restored to normal levels. Protein stability at –9°C was monitored using two accelerated test procedures. One involved DF skim milk containing a normal level of carbohydrate and 3.9 times the normal level of calcium, and the other involved DF skim milk containing a normal level of calcium and one-half the normal level of carbohydrate. Both approaches resulted in casein instability in about 1 wk at -9°C. These test procedures should be useful for rapidly assessing the effects of additives or processing on the stability of casein in frozen skim milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04228.x
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  • 13
    Electronic Resource
    Electronic Resource
    ENZYMATIC SOLUBILIZATION OF LEAF PROTEIN CONCENTRATE IN MEMBRANE REACTORS (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 enzymatic solubilization of an insoluble alfalfa protein fraction was studied in a batch reactor and in a continuous flow semi-batch membrane reactor. The “white” cytoplasmic protein fraction obtained by heat precipitation was solubilized using the proteolytic enzyme trypsin. Batch studies were carried out at pH 7.7 with a trypsin to substrate ratio of 2 x 10m-3 (by weight). At 27, 37 and 47°C the hydrolysis reaction was found to be first-order in substrate concentration. The activation energy was 23.25 kcal. At 47°C the conversion level was 97% after 4 hr. For the membrane reactor system, the effects of the variables pH, temperature, substrate concentration, and trypsin to substrate ratio were evaluated with the aid of factorial design methods. The optimum operating conditions for the membrane reactor studies were 47°C at pH 7.7 with a trypsin to substrate ratio of 4 x 10-3 at a 0.5% solids concentration level. The hydrolysis process was enhanced if the reactor was operated in a washout mode prior to the addition of enzyme suggesting that soluble low molecular weight inhibitors were washed out of the reactor with the permeate. 55% of the total amount of insoluble starting material appeared as products in the permeate after 4 hr of operation under the conditions stated above.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02310.x
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  • 14
    Electronic Resource
    Electronic Resource
    PRODUCTION OF A BETACYANINE CONCENTRATE BY FERMENTATION OF RED BEET JUICE WITH Candida utilis (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Recent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water-based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice by Candidu utilis under partial anaerobic conditions was shown to substantially reduce solids, resulting in a five- to sevenfold increase in betacyanine content on a dry basis. A 668% betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80% of the Kjeldahl nitrogen were assimilated by Gmdida utilis after 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food colorant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01105.x
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  • 15
    Electronic Resource
    Electronic Resource
    SURVIVAL OF SALMONELLAE AND Escherichia coli DURING THE SPRAY DRYING OF VARIOUS FOOD PRODUCTS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03680.x
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  • 16
    Electronic Resource
    Electronic Resource
    COLOR STABILITY OF BETANIN (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Some chemical and physical factors were evaluated for their effects on stability of betanin in model systems and in beet juice. Results indicate that the stability of betanin color is pH sensitive and generally is less than that of artificial dyes. The color of betanin is most stable between pH 4.0 and 6.0. Thermostability of betanin was pH dependent and was greatest between pH 4.0 and 5.0. The half-life of betanin at pH 5.0 and 100°C was 14.5 min, and increased in an unprotected model system to 1150 min at 25°C. The rate at which betanin degraded in model systems was affected by air and/or light. The cumulative effect of these two conditions was a reduction in the half-life of betanin by 28.6%. The half-life of betanin in beet juice at pH 5.0 was greater than in model systems. Despite limited stability of betanin in model systems, there are many foods in which betanin could be used as a colorant. Foods to be colored with betanin should have a pH between 4.0 and 7.0, be exposed to low temperatures and be protected from air and/or light to achieve maximum color stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02888.x
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  • 17
    Electronic Resource
    Electronic Resource
    Use of Electrodialysis to Improve the Protein Stability of Frozen Skim Milks and Milk Concentrates (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: Removal of calcium from skim milk by electrodialysis was logarithmically related to the extent of demineralization (log% calcium removed = 0.18% ash removed + 0.53). This removal of calcium caused a logarithmic dissociation of micellar to serum (sub-micellar) casein (log% total casein in serum = 0.020% calcium removed + 0.70). Increases in protein stability for skim milk and concentrated skim milk were related to this dissociation of micellar casein, and the initial degree of dissociation persisted throughout frozen storage. Protein stability was 〉 53 wk at –8°C when 80% of the casein in unconcentrated skim milk was dissociated. Concentrated skim milk was stable for 〉 30 wk at –8°C when 45% of the casein was dissociated. Control samples (7–9% casein dissociated) were stable for only 4–8 wk at –8°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04954.x
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  • 18
    Electronic Resource
    Electronic Resource
    ANTHOCYANIN RECOVERY FROM CRANBERRY PULP WASTES BY MEMBRANE TECHNOLOGY (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: Anthocyanins were recovered from commercial cranberry pulp wastes under optimum extraction conditions by a five-stage blending and solvent percolation procedure. Following solvent removal and filtration, the anthocyanin crude extract was partially purified by ultrafiltration, concentrated by reverse osmosis and vacuum evaporation. The final concentrate contained 0.11% anthocyanins on dry weight basis. The process developed can be continuous and be applied to other colorant production from plant materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07469.x
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  • 19
    Electronic Resource
    Electronic Resource
    Lactose hydrolysis by immobilized β-galactosidase in capillary bed reactor (1989)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 34 (1989), S. 438-446 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The hydrolysis of lactose by immobilized β-galactosidase was studied in a continuous-flow capillary bed reactor operating at 30°C. Solutions containing 50, 100, and 150 g lactose and 0.5 g sodium acetate/L were fed to the reactor. Lactose conversions ranging from 24% to greater than 99% were achieved at reactor space times ranging from 0.06 to 6.3 min. These conversion data were successfully modeled in terms of a plug flow reactor model and a form of Michaelis-Menten kinetics which included competitive inhibition by both the alpha and beta forms of galactose.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260340404
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  • 20
    Electronic Resource
    Electronic Resource
    Effects of temperature on the hydrolysis of lactose by immobilized β-galactosidase in a capillary bed reactor (1989)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 34 (1989), S. 429-437 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of temperature on the hydrolysis of lactose by immobilized beta-galactosidase were studied in a continuous flow capillary bed reactor. Temperature affects the rates of enzymatic reactions in two ways. Higher temperatures increase the rate of the hydrolysis reaction, but also increase the rate of thermal deactivation of the enzyme. The effect of temperature on the kinetic parameters was studied by performing lactose hydrolysis experiments at 15, 20, 25, 30, and 40°C. The kinetic parameters were observed to follow an Arrhenius-type temperature dependence. Galactose mutarotation has a significant impact on the overall rate of lactose hydrolysis. The temperature dependence of the mutarotation of galactose was effectively modelled by first-order reversible kinetics. The thermal deactivation characteristics of the immobilized enzyme reactor were investigated by performing lactose hydrolysis experiments at 52, 56, 60, and 64°C. The thermal deactivation was modelled effectively as a first order decay process. Based on the estimated thermal deactivation rate constants, at an operating temperature of 40°C, 10% of the enzyme activity would be lost in one year.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260340403
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