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  • 1
    Electronic Resource
    Electronic Resource
    Synthesis, spinning, and fiber mechanical properties of poly(p-phenylenebenzobisoxazole) (1981)
    s.l. : American Chemical Society
    Macromolecules 14 (1981), S. 920-924 
    Details
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ma50005a006
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark (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: : Lipid oxidation and carotene content changes in fried dough containing carrot powder during storage at 60°C in the dark were studied. Flour dough containing carrot powder at 0%, 10%, 20%, or 30% was fried in 160°C soybean oil and stored in a 60°C incubator in the dark for 12 d. As storage time of the fried dough increased, conjugated dienoic acids and β-anisidine values of the fried dough increased. Addition of carrot to the dough lowered CDA and PAV of fried dough during storage and improved the lipid oxidative stability of the fried dough in the dark. Carotenes in the fried dough containing carrot powder were decomposed during storage, and faster decomposition rate was found in the dough containing less carrot powder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10707.x
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  • 3
    Electronic Resource
    Electronic Resource
    Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough (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: : Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 °C were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p-anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also determined by high-performance liquid chromatography. As the number of fryings performed by the oil increased, linolenic acid content in frying oil decreased, and the decreasing rate was lower in frying oil containing sesame oil than in the oil containing no sesame oil. CDA and FFA values of frying oil increased during frying and their relative values to the initial value were lower in frying oil containing sesame oil than in the oil containing no sesame oil. This indicates that the addition of sesame oil improved thermooxidative stability of frying oil, possibly due to the presence of lignan compounds in sesame oil. Tocopherols and lignan compounds in frying oil decreased during frying. As the amount of sesame oil in frying oil increased, degradation of tocopherols increased and lignan compounds degradation decreased. Tocopherols were suggested to protect lignan compounds in sesame oil from decomposition during frying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13652.x
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  • 4
    Electronic Resource
    Electronic Resource
    Lipid Changes of Freeze-Dried Spinach by Various Kinds of Oxidation (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : Lipid changes in freeze-dried spinach by various oxidations were studied by using thin-layer chromatography and gas chromatography. There were no characteristic changes in lipids by the oxidation except decrease in esterified sterols in NL and phosphatidic acid and phosphatidylcholine in PL. Stability of the freeze-dried spinach lipid to the oxidation was higher when it was in the form of total lipid than when separated into NL, GL, or PL. Autoxidation and enzyme-catalyzed oxidation resulted in the highest fatty-acid composition change in NL. However, photooxidation showed the biggest change in PL and GL. C16 fatty acids tended to be more stable than C18 fatty acids to the oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10599.x
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  • 5
    Electronic Resource
    Electronic Resource
    Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Lipid oxidation and carotenoids in frying oil and carrot-added dough during frying were studied. Flour dough containing carrot powder was sheeted at 0.1 cm thickness and was then cut to squares to be fried. Each frying was performed in 160°C soybean oil for 1 min and repeated every 20 min for 20 h. Carrot in the dough decreased significantly the oxidative stability of frying oil and fried dough (p 〈 0.05). Carotenoid content in frying oil increased as frying was repeated due to dissolution of carotenoids from the dough containing carrot; however, there was no significant difference in carotenoid content among the dough fried in the oil with different number of fryings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09634.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Chlorophylls and carotenoids in dough containing added spinach powder and fried, were determined by high performance liquid chromatography and spectrophotometry, respectively. Sixty-one batches of flour dough were fried for 1 min every 20 min in 160 °C soybean oil. Chlorophyll was not detected in the oil during frying. Carotene contents, however, increased with the number of fryings. Chlorophyll contents in the dough fried in soybean oil decreased with more fryings, while there was little difference in carotenoid contents. The results showed that only carotenoids diffused out of the dough in the previous frying could contribute to the pigment contents in the fried dough of the next batch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08257.x
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  • 7
    Electronic Resource
    Electronic Resource
    Transannular interactions in tetrafluoro[2.2]paracyclophane (1969)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 91 (1969), S. 1862-1864 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja01035a054
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  • 8
    Electronic Resource
    Electronic Resource
    Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Changes in chlorophyll and carotenoid contents of fried dough supplemented with spinach (Spinacia oleracea) powder were investigated during storage. Flour dough containing spinach powder was fried in soybean oil at 160 °C for 1 min and stored in a glass bottle at 60 °C incubator in the dark up to 12 d. Chlorophyll contents decreased with storage time, whereas pheophytin contents increased followed by decrease. Decomposition of chlorophyll a was faster than that of chlorophyll b. Carotenoids were decomposed during storage; however, the decomposition rate was lower than that of chlorophylls. Decrease in carotene contents with storage time was slower than that in xanthophylls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb06994.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk (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: : Soymilks with or without added riboflavin in serum bottles were stored under light or in dark at 20 °C. The headspace oxygen and volatile compounds were determined by gas chromatography. Riboflavin had significant effects on the headspace oxygen depletion and volatile compounds formation in soymilk under light (P 〈 0.05). Riboflavin did not have significant effects on the formation of volatile compounds and the depletion of headspace oxygen in dark (P 〉 0.05). The volatile compounds increased under light, but not in dark as the added riboflavin increased. Storage temperature at 4 °C or 20 °C did not have significant difference in the effect of riboflavin on the headspace oxygen depletion in soymilk under light. Hexanal, an important beany flavor compound, was identified as the major volatile compound in the riboflavin photosensitized soymilk. Singlet oxygen oxidation was involved in the formation of volatile compounds in soymilk under light. Hexanal could be formed by singlet oxygen oxidation. Ascorbic acid, a quencher for singlet oxygen and the excited triplet sensitizer, significantly inhibited the formation of hexanal and total volatiles in soymilk under light.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09925.x
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  • 10
    Electronic Resource
    Electronic Resource
    Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen (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: : The formation of singlet oxygen by riboflavin and the kinetics and mechanisms of riboflavin degradation in aqueous solution under light were determined. The singlet oxygen formation rate by riboflavin was 2.31 μmole oxygen/mL headspace/h of serum bottle. The degradations of riboflavin were 66% in D2O and 40% in H2O, respectively, under light after 24 h. The results indicate that singlet oxygen is involved in riboflavin destruction under light. The riboflavin destructions were 94.0% and 15.7% with 0 mM or 160 mM ascorbic acid, respectively, under light after 96 h. The reaction rate between riboflavin and singlet oxygen was 1.01 × 1010/M/s, which is a diffusion-controlled reaction rate. This explains the extremely fast degradation of riboflavin in foods under light. Ascorbic acid and sodium azide reduce the degradation of riboflavin under light with different quenching mechanisms. Ascorbic acid quenched both singlet oxygen and excited triplet riboflavin. Sodium azide quenched only the singlet oxygen in riboflavin solution with a quenching rate of 1.547 × 107/M/s. With the involvement of both the Type-I and Type-II mechanisms in the riboflavin degradation under light, singlet oxygen quencher alone could not protect the riboflavin from degradation completely. Addition of ascorbic acid can protect riboflavin oxidation in foods exposed to light.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09924.x
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