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  • 1
    Electronic Resource
    Electronic Resource
    Apparatus for the isolation of trace volatile constituents from foods (1977)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 25 (1977), S. 450-455 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60211a040
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  • 2
    Electronic Resource
    Electronic Resource
    Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Samples containing various levels of vitamin D and riboflavin, with and without ascorbic acid or a-tocopherol were prepared in a model system. Samples were stored in the light or in the dark at 45®C for up to 8 h. Headspace oxygen was determined by gas chromatography with thermal conductivity detection. Oxidation of vitamin D was not observed in samples without riboflavin stored in the light nor in samples with riboflavin stored in the dark. Vitamin D with riboflavin was oxidized under light. α-Tocopherol quenched singlet oxygen at a rate of 2.52 × 108 M-1 sec-1, whereas ascorbic acid quenched singlet oxygen at a rate of 2.23 × 107 M-1 sec-1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15669.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 1630-1634 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00098a002
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  • 4
    Electronic Resource
    Electronic Resource
    Effects, quenching mechanisms, and kinetics of nickel chelates in singlet oxygen oxidation of soybean oil (1991)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 39 (1991), S. 642-646 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00004a002
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  • 5
    Electronic Resource
    Electronic Resource
    Quenching Mechanism of β-Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effects of 0, 5, 10, and 20 ppm β-carotene on the oxidation of 0.033, 0.066, 0.165, 0.330, or 0.660M soybean oil in methylene chloride containing 4 ppm chlorophyll have been studied by measuring headspace oxygen depletion in gas-tight sample bottles during 24 hr of light storage. The oxygen depletion was measured by a thermal conductivity gas chromatograph. The rate of singlet oxygen formation in soybean oil by 4 ppm chlorophyll was 0.17 μmoles O2/mL head-space during first 24 hr of storage. The quenching mechanism study of g-carotene on the chlorophyll sensitized photooxidation of soybean oil showed that g-carotene minimized the oxidation of soybean oil by quenching singlet oxygen. p-carotene did not quench chlorophy11.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07868.x
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  • 6
    Electronic Resource
    Electronic Resource
    Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 0, 0.25 and 0.5% monostearin, distearin, monolinolein or dilinolein on the oxidative stability of soybean oil were studied by measuring oxygen in the headspace of oil bottles by gas chromatography. As the levels of the monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased. The control sample (0%) was significantly different from the samples containing monostearin, distearin, monolinolein or dilinolein at α=0.05. All these mono- and di-glycerides acted as prooxidants in soybean oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07869.x
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  • 7
    Electronic Resource
    Electronic Resource
    Isolation of Sn-α-Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability (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: SN-α-monolinolein was isolated from refined. bleached and deodorized soybean oil by silicic acid column chromatography and low temperature fractional crystallization. The concentration of this compound in soybean oil was 0.01%. The compound was identified by a combination of infrared. mass and NMR spcctrometry. The effect of SN-α-monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography. It had prooxidant activity in soybean oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06727.x
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  • 8
    Electronic Resource
    Electronic Resource
    Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09185.x
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  • 9
    Electronic Resource
    Electronic Resource
    A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 effects of several selected variables on the physical properties of whipped topping containing milk as the major ingredient were investigated. These included: level of stabilizer and emulsifier, type of milk protein fraction, homogenization pressure, and interaction among selected ingredients. Levels of stabilizer and emulsifiers were highly critical factors affecting firmness and overrun of whipped topping. Overrun and firmness were influenced more by type and combination of the emulsifiers than by HLB. Topping mixtures containing sodium casein-ate and whey protein lacked firmness and overrun, while those containing skim milk proteins separated by Sephadex gel filtration or precipitated by CMC were rated satisfactory. Overrun and firmness of the product increased as single stage homogenization pressures increased from 0 to 210 kg/cm2. With double stage homogenization, fnmness attained a maximum at 140 and 35 kg/cmz, then tended to remain constant. Overrun, however, continued to increase with pressures up to 210 and 35 kg/cm2. Overrun and firmness of the whipped topping decreased when fat globules exceed 2 pm. Factorial experiments involving three levels of fat, Frodex 24, and Dariloid KB indicated that each reacted independently in contributing to overrun and firmness. Decreasing size and increasing number of air cells are associated with increased overrun and firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01256.x
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  • 10
    Electronic Resource
    Electronic Resource
    THE ALKYLBENZENES IN ROAST BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 volatile components of roast beef were isolated by a specially designed gas entrainment apparatus. The isolated compounds were separated into acidic, basic and neutral fractions. The neutral fraction was further separated by repeated gas chromatography on two different stationary phases and collected as subfractions. The individual subfractions thus obtained were analyzed by gas chromatography-mass spectrometry. Mass spectral identifications were confirmed by comparing the mass spectra and relative retention times with authentic compounds. A total of 20 n-alkylbenzenes and substituted alkylbenzenes were positively identified, many for the first time in cooked beef. These alkylbenzenes are probably derived from the fat present in the beef by thermal oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01532.x
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