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  • 1
    Electronic Resource
    Electronic Resource
    ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY —The concentration of alkylpyrazine compounds in roasted peanuts, coffee and potato chips was determined quantitatively. Ten pyrazines, purified by gas-liquid chromatography, were subjected to sensory evaluation studies in both aqueous and lipid media. Both the odor-detection threshold levels and a subjective evaluation of the odor of the compounds were obtained. This information, coupled with the quantitative knowledge of the pyrazine content of roasted foods, allows an assessment of the probable significance of the pyrazines in the aroma of these food products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03314.x
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  • 2
    Electronic Resource
    Electronic Resource
    ISOLATION OF AN INHIBITOR OF Aspergillus parasiticus FROM WHITE POTATOES (Solanum tuberosum) (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: White potatoes did not support the growth of A. parasiticus NRRL 2999 unless they were heated to above 60° C. The mold grew well on autoclaved potatoes and produced, on an average, 8 μg/g total aflatoxins (mainly B1 and G1) at 27°C and 95–97% relative humidity in 20 days. When soluble potato starch was substituted for sucrose in yeast extract-sucrose (YES) medium, the maximum growth of A. purasiticus was 80% of that observed in YES medium, but total aflatoxin production was only 0.5–1.0% of the production in YES medium. Chlorogenic acid and solanine, at levels normally found in the white potato, did not show appreciable fungitoxic activity towards A. parasiticus in vitro. Caffeic acid partially inhibited the growth of A. parasiticus and the production of aflatoxins at 0.01M concentration in YES medium. A compound with high inhibitory activity towards A. parasiticus was isolated from the potatoes. The compound is extractable with ethyl acetate. From its behavior on TLC systems, its ultraviolet spectrum and its reactions with chromagenic spray reagents, it is inferred that the compound is phenolic in nature. It appears to be a hydroxy-cinnamic acid derivative structurally similar to caffeic acid but lacking the ortho-dihydroxy structure of caffeic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00608.x
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  • 3
    Electronic Resource
    Electronic Resource
    In Vitro Metabolism of Aflatoxin B1 with Microsomal Enzymes in the Presence of Selected Nutrients (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: High pressure liquid chromatography was used to evaluate the effects of several naturally occurring food components (selenium, vitamins A, E, B6 and C) on the in vitro metabolism of aflatoxin B1 (AFB1). AF1 was incubated with a liver microsomal enzyme metabolizing system with varying concentrations of each nutrient. The following nutrients and levels either inhibited or reduced the metabolism of AFB1: sodium selenite (25 μg/mL), d- α-tocopherol (25, 250 and 2500 μg/mL), pyridoxine hydrochloride (2.5 μg/mL), L-ascorbic acid (25 and 2500 μg/mL) and mixture containing 500 μg/mL of each chemical. Retinol acetate at levels of 2.5 and 25 μg/mL increased the level of AFB1 metabolized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14101.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: There was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L2) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13049.x
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  • 5
    Electronic Resource
    Electronic Resource
    Stability of Anthocyanins in the Skin of Starkrimson Apples Stored Unpackaged, Under Heat Shrinkable Wrap and In-Package Modified Atmosphere (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 concentration of cyanidin-3-galactoside, cyanidin-3-arabinoside, and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored unpackaged, under in-package modified atmosphere and in heat shrinkable wrap were determined at 7, 23, and 30 weeks storage. Carbon dioxide levels of higher than 73% in in-packaged modified atmosphere severely destablized the three anthocyanins. The unidentified cyanidin arabinoside was the most stable anthocyanin in the skin of Starkrimson apples. Cyanidin-3-galactoside was more stable in the skin of unpackaged apples than shrink-wrapped apples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03093.x
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  • 6
    Electronic Resource
    Electronic Resource
    Presence and Stability of Patulin in Pasteurized Apple Cider (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: Pasteurized apple cider produced in Georgia was surveyed for patulin. Levels from 244-3993 μg patulin/L cider were found. Eight high temperature-short time (HTST) treatments (60°, 70°. 80°, and 90°C for 10 set; 90°C for 20, 40, 80, and 160 set) and one batch treatment (90°C for 10 min) were used to determine the stability of patulin in pasteurized cider. The 60°, 80°, and 90°C HTST treatments and the batch pasteurization significantly reduced the patulin level, but did not completely destroy the toxin. Storage of the cider had no effect on the patulin level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06643.x
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  • 7
    Electronic Resource
    Electronic Resource
    Mutant for Monascus-Pigment Production (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: A mutant, Monascus purpureus G1, was isolated from a wildtype which had been transferred for several times after ultraviolet irradiation. This new strain is extremely dark red in color and also releases more pigment into the yeast extract cultural medium. Unlike strain N11S, another strain of high pigment productivity, G1 is extremely low in antibacterial activity. Sonification for 30 min increased the rate of pigment extraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15394.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Temperature Cycling on the Production of Patulin and Citrinin (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: Two strains of Peniciltium urticae (NRRL 2159A and 1952) and one strain of P. cltrinun (NRRL 5927) were used to investigate the effect of temperature Oycling on the production of patulin and citrinin. Temperature cycling (33–25°C, 33–15°C, and 25–15°C) delayed the rate of patulin biogenesis. As a general rule, cultures grown under cycling temmperature conditions produced less patulin than cultures grown a1 constant temperatures. The effect of temperature cycling (30–25°C, 30–15°C, and 25–15°C) on citrinin production was found to vary with the temperature combination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15403.x
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  • 9
    Electronic Resource
    Electronic Resource
    ANALYSIS OF SOME SAMPLING DISTRIBUTIONS FOR QUALITY CONTROL OF FOODS (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: The sampling distributions of aflatoxin in fresh and roasted pecans, visible mycelium in fresh pecans and total plate count in ground beef were examined using the chi-square and Kolmogorov-Smirnov tests. The Kolmogorov-Smirnov test was found to be more conservative than the chi-square test and a powerful technique for rejection of null hypotheses. The results indicated that many sampling distributions used in quality control of foods deviate significantly from the normal distribution. The sampling distribution for total plate count in ground beef and the distribution of sample means were determined. A critical sample size of at least 5 was found to be necessary to approximate the normal distribution for the sample means. The average and standard deviation control charts utilizing the sample size of 5 were established to illustrate the detection of out-of-control samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03426.x
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  • 10
    Electronic Resource
    Electronic Resource
    PIGMENTS PRODUCED BY Monascus purpureus WITH REGARD TO QUALITY AND QUANTITY (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: A simple methanolic extraction was used to evaluate intracellular pigments produced by Monascus purpureus NRRL 2897 utilizing different carbon and nitrogen substrates. The colors of the pigment extracts were specified by C.I.E. dominant wavelength and purity as an indicator of the differences in hue and saturation. Media containing maltose as the sole carbon source yielded pigment extracts with the longest dominant wavelength (most red). Glucose and fructose containing media also yielded red pigments. Yeast extract was a superior nitrogen source for production of red pigments. The color specification of water solubilized pigment complexes depended greatly on the ammo acid or protein to which the pigment was associated. Water solubilized pigment complexes were considerably stable to pH changes but did not withstand high temperatures such as would be required for thermal processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04102.x
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