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  • 1
    Electronic Resource
    Electronic Resource
    GLYCIDYL ESTERS OF ALIPHATIC ACIDS (1943)
    s.l. : American Chemical Society
    The @journal of organic chemistry 08 (1943), S. 550-556 
    Details
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jo01194a010
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  • 2
    Electronic Resource
    Electronic Resource
    Multigenic inheritance of biotype-E greenbug resistance in wheat (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 114 (1995), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Relatively little is known about host-plant insect-resistance genes. Near-isogenic lines (NILs) can be a useful tool in evaluating such genes and their mechanisms of action. Through backcrossing and single-seed selection, NILs have been produced in wheat (Triticum aestivum L.) for resistance/susceptibility to biotype-E greenbug, Schizaphis graminum (Rondani). Crosses among several resistant and susceptible NILs produced segregation patterns in the F2 generation that were inconsistent with simple monogenic inheritance. The simplest genetic hypothesis consistent with the data would involve two independently segregating loci, requiring complementary expression of multiple resistance alleles. F3 segregation data were also consistent with the proposed genetic hypothesis. Multiple alleles are required to account for the observed variation, although the source of the multiple alleles is unknown. Direct comparison of specific resistant/susceptible pairs of NIL's, as well as bulked segregant analysis, should permit elucidation of resistance mechanisms. Based on the segregation data presented, new designations for the resistance loci studied are proposed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0523.1995.tb00842.x
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  • 3
    Electronic Resource
    Electronic Resource
    Amplified fragment length polymorphism- and simple sequence repeat-based molecular tagging and mapping of greenbug resistance gene Gb3 in wheat (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 121 (2002), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The greenbug, Schizaphis graminum (Rondani), is the most economically damaging aphid pest of wheat in the southern Great Plains of the USA. In this study, the single, dominant greenbug resistance gene, Gb3, was molecularly tagged and genetically mapped using amplified fragment length polymorphism (AFLP) and simple sequence repeat(SSR) markers. Three AFLP loci were associated with the Gb3 locus in linkage analysis with 75 F2:3 families from the cross between two near-isogenic lines (NILs) for Gb3,‘TXGBE273’ and ‘TXGBE281′. Two of these loci, XMgcc Pagg and Xmagg Patg cosegregate with Gb3 in the population analysed. Further analysis indicated that XMgcc Pagg and Xmagg Patg are specific for the Gb3 locus in diverse genetic backgrounds. Two SSR markers, Xgwm111 and Xgwm428 previously mapped in wheat chromosome 7D, were shown to be linked with Gb3, 22.5 cM and 33.1 cM from Gb3, respectively, in an F2 population of ‘Largo’בTAM 107’, suggesting that Gb3 is located in the long arm of chromosome 7D. The two AFLP markers cosegregating with Gb3 are valuable tools in developing molecular markers for marker-assisted selection of greenbug resistance in wheat breeding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0523.2002.00693.x
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  • 4
    Electronic Resource
    Electronic Resource
    PILOT PLANT. Rapid Heat Processing of Fluid Foods by Steam Injection (1951)
    s.l. : American Chemical Society
    Industrial & engineering chemistry 43 (1951), S. 2949-2954 
    Details
    ISSN: 1520-5045
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ie50504a077
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  • 5
    Electronic Resource
    Electronic Resource
    INTERNAL TEMPERATURE DISTRIBUTION DURING INDIVIDUAL QUICK BLANCHING (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.tb03411.x
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  • 6
    Electronic Resource
    Electronic Resource
    THE CENTRIFUGAL FLUIDIZED BED. (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: — Drying food pieces in a centrifugal fluidized bed with relatively high air flows may be self-limiting, even when only partial drying is desired. Rate increases obtained in early stages of drying may be more than offset through rate-retarding effects of a skin-like layer of collapsed surface tissue which forms on the pieces. This skin layer becomes increasingly resistant to heat and moisture transfer. Rate data and piece temperature patterns for potato, apple and carrot confirm visual observations that skin barriers 0.2–1.0 mm thick form in the first 8–10 min of drying with high air velocities and moderate temperatures. When air temperatures were 250°F with velocities of 15 fps, 1.2-cm cubes of potato could be blanched in only 6 min, suggesting a procedure for blanching some types of food products without leaching.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04050.x
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  • 7
    Electronic Resource
    Electronic Resource
    SECONDARY DRYING OF DRUM-DRIED THERMOPLASTIC FOODS (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: An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement drum-drying operations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00700_41_3.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE HELICAL PUMP: USE AS A MULTIZONE PROCESSING SYSTEM (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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– A hydrostatic processing system consisting of a compression zone, a holding zone, and a decompression zone has been built from a single coil of pipe. Theoretical maximum operating pressure is the product of the number of turns in the compression zone and the diameter of the coil. Problems of air compression and disruptive air expansion, noted in a previous model, have been overcome by an innovative air feedback system. Crosstubes, another innovation, are used to maintain a constant pressure in the holding zone of the coil. Experimental results on a model operating at 9 psig show that hydrostatic pressures in the holding zone under continuous conditions are about 90% of theoretical. Packages moving through the unit were found to have a pressure history similar to conventional hydrostatic processing systems that use single tall vertical legs for compression and decompression.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb02004.x
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  • 9
    Electronic Resource
    Electronic Resource
    FLAVOR AND TEXTURE OF PRESERVED INTACT SWEET CORN: COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS (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: Sensory studies were conducted to determine if intact or unit kernels of sweet corn (i.e. kernels which are detached at their normal abscission layer and lack a cut surface) can replace cut kernels. Samples of intact or unit kernel sweet corn were compared hedonic-ally and by relative preference with samples of cut sweet corn after appropriate processing. Stability of the frozen and canned intact kernels was studied for one year. Hedonic ratings for frozen intact corn yielded values of 7.4–7.6 and compared to values of 6.0–6.2 for cut corn. Hedonic ratings for canned intact corn yielded values from 6.4–6.8 and compared to values of 5.9–6.1 for cut corn. Laboratory taste panels expressed preference for intact samples in 86–89s of the judgements of frozen corn and in 64–86s of the judgements of canned corn. Both flavor and texture of the intact corn were most frequently cited as the reasons for preference. Frozen samples of intact kernels were stable for at least 1 yr at −18°C. Canned samples of intact kernels of Golden Jubilee and Golden Happiness were stable for 1 yr at 18°C. Sensory differences were detected in Stylepak samples at the 12-month evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02580.x
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  • 10
    Electronic Resource
    Electronic Resource
    AIR-FLUIDIZED TOASTING OF WHOLE KERNEL WHEAT-PROCESSING VARIABLES AND FUNCTIONAL PROPERTIES FOR FOOD APPLICATIONS (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: Processing variables affecting toasted wheat properties were studied. For maximum gelatinization of starch, substantial moisture, up to 60% of the weight of the dry wheat, must be infused into the whole kernel and equilibrated prior to the heat treatment. Moistening, tempering and toasting optima were established. Cold paste viscosities can be reduced by over-toasting, as well as under-toasting. Heating rates must maximize starch gelatinization before moisture is evaporated. Enzyme inactivation, which affects storage stability as well as viscosity values, was not complete in 20 set at 300°F (mass-avg kernel temp 275°F) but was complete in only 15 set at 400°F (tMA= 323°F). Toasting expands the kernel twofold or more and creates a porous endosperm structure which absorbs water readily. Several applications were tested, such as soup and sauce thickeners, breaders and cereals for domestic and foreign feeding programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02865.x
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