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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Aquaculture research 26 (1995), S. 0 
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Aquaculture, for better or worse, depends in part on drugs for the prevention, control and eradication of a variety of diseases. The US Food and Drug Administration's Centre for Veterinary Medicine, through the Federal Food, Drug and Cosmetic Act, strictly controls the approval and use of drugs in animals, including aquatic animals. Laws and regulations exist that regulate the investigational use and approval of new animal drugs for all animals. However, in reality, these mandates must be uniquely interpreted for aquatic species. Very few drugs are approved for use in aquatic species. There is a growing effort by non-traditional sponsors (aquaculturists as opposed to pharmaceutical firms) to gain approvals for several new animal drugs. Simultaneously, the federal government, including the Centre for Veterinary Medicine, is working aggressively with the private and public aquaculture sectors to facilitate submission and subsequent approval of new animal drug applications. The drug approval procedures and requirements for aquatic animals are discussed. Special attention is given to their similarities and differences, relative to traditional terrestrial animals.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    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
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), S. 0 
    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
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), S. 0 
    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
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    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
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    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
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY –A quick, simple test has been developed for the pickle industry to determine brine acidity of 0.60% and above as lactic acid in tanks of fermenting cucumbers. Tris (hydroxymethyl) aminomethane was used as an acidimetric standard and was impregnated together with phenol red as an indicator in filter paper. 1.25-in, squares of the paper were developed to neutralize 5.0 ml of 0.60% lactic acid at pH 5.8. The paper squares have been successfully used by members of the pickle industry to test their fermenting pickle brines under actual commercial conditions.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    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 effect of brine depth on the quality of brined pickling cucumbers was determined. Brines were maintained at specific and uniform concentrations of dissolved CO2 with either CO2, 68% CO2 in N2, or N2 bubbled through the brines. The extent of bloater damage (hollow cucumbers) varied directly with CO2 concentration and inversely with brine depth. Also, the rate at which cucumbers acquired a cured appearance increased with brine depth. Tests showed that brine depth affected bloater formation by its influence on three variables: CO2 concentration, hydrostatic pressure and buoyancy pressure. In nonpurged fermentations, CO2 retention increased with brine depth. Hydrostatic pressure, which increases with brine depth, caused resistance to bloater formation. Damage caused by buoyancy pressure was greater in freshly brined cucumbers near the top than in lower sections of the tanks. Bloater damage in natural, unpurged fermentations varied because of differences in the combined effects of the three depth-related variables cited above. The study suggested that brine-stock quality would be improved if cucumbers were brined in tanks deeper than those presently used; however, CO2 would have to be removed from the brine and buoyancy pressure would have to be properly distributed.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Five major components were detected gas chromatographically in the head-space vapor (HSV) of Spanish-type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2-butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    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 carbonyl contents of benzene extracts of aqueous cucumber homogenates were estimated spectrophotometrically as the 2, 4-dinitrophenylhydrazones. A large increase in the formation of carbonyl compounds occurred when cucumbers were blended with water in the presence of oxygen. This formation of carbonyl compounds was prevented by three methods: blending the cucumbers at pH 1.0; blending in an oxygen-free atmosphere; and heating whole cucumbers to an internal temperature of 77°C before blending.Chromatographic assays indicated that negligible amounts of the 2-enals, 2, 6-nonadienal, 2-nonenal, and P-hexenal are present in intact cucumbers; but a rapid synthesis of this class of carbonyl compounds occurred when fresh cucumbers were blended in the presence of oxygen. The most significant increase occurred in the formation of 2, 6-nonadienal, the aldehyde largely responsible for the flavor of fresh cucumbers. There were indications that ethanal and propanal were present in appreciable levels in intact cucumbers.These observations suggest that the characteristic flavor components of fresh cucumbers are generated enzymatically as a consequence of cutting or mechanically rupturing the fruit.
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