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  • 1
    Electronic Resource
    Electronic Resource
    Bean Lipids, Lipid Composition of Dry Beans and Its Correlation with Cooking Time (1965)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 13 (1965), S. 269-272 
    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/jf60139a021
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  • 2
    Electronic Resource
    Electronic Resource
    Cysteine Inhibition of Enzymatic Blackening with Polyphenol Oxidase from Potatoes (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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 possible sites of cysteine inhibition of enzymatic blackening using polyphenol oxidase from potatoes were studied. The initial site of cysteine inhibition of enzymatic blackening caused by tyrosine oxidation occurred at the oxidation of tyrosine to 3,4-dihydroxyphenylalanine (dopa). Following the initial induction period, the oxygen uptake paralleled those treatments with no cysteine. Concentrations of cysteine (9.5 × 10-3M) which inhibited tyrosine oxidation for 100 min did not inhibit dopa oxidation significantly. However, higher concentrations (1.9 × 10-2M) inhibited dopa oxidation. Cysteine did not inhibit chlorogenic acid oxidation under the conditions of our study. Oxygen uptake with chlorogenic acid plus cysteine was higher than in the absence of cysteine. Cysteine concentrations which effectively inhibited tyrosine oxidation did not inhibit oxidation in the presence of tyrosine plus chlorogenic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09083.x
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  • 3
    Electronic Resource
    Electronic Resource
    Methods to increase the starch content of potato tuber callus tissue (1993)
    Springer
    Potato research 36 (1993), S. 293-299 
    Details
    ISSN: 1871-4528
    Keywords: mannitol ; sugars ; temperature ; tissue culture ; Solanum tuberosum
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Attempts were made to increase the starch content of callus tissue from tubers of cvs Lemhi Russet and Russet Burbank by varying growth regulator concentration, sugar source, sugar concentration, temperature and callus shape. Starch content was always higher in media containing no growth regulators. Callus spread over the media contained more starch than unbroken rectangular or cube-shaped callus. Sucrose was superior to glucose and fructose for starch formation. A sucrose concentration of 20 % produced more starch than lower concentrations. Callus growth decreased as the sucrose concentration increased. ‘Lemhi Russet’ callus incubated with 8 % sucrose at 20, 25 and 30 °C contained 1.2, 0.4 and 0.8 % starch respectively, which was much higher than in ‘Russet Burbank’ callus. With varying amounts of mannitol as an osmoticum in 8 % sucrose, the most starch was found in the medium containing 5 % mannitol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02361795
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of temperature on carbohydrate content, ADP glucose pyrophosphorylase, and ATP- and PPi-dependent phosphofructokinase activity of potato tuber callus tissue (1993)
    Springer
    Plant cell, tissue and organ culture 32 (1993), S. 115-121 
    Details
    ISSN: 1573-5044
    Keywords: callus ; carbohydrates ; phosphofructokinase ; potato ; tissue culture
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Callus derived from Lemhi Russet and Russet Burbank tuber tissue was incubated at 20°C and 30°C on a high sucrose medium for starch-formation and subjected to simulated storage and reconditioning treatments at 5°C and 25°C after transfer of the callus to a medium without a carbon source. Percent dry weight of callus from both cultivars averaged about 21% after starch formation and 5% after storage and reconditioning treatments. Total sugars were higher in callus incubated on the starch forming treatment. Lemhi Russet callus contained predominantly reducing sugars, while Russet Burbank callus contained mostly non-reducing sugars. Total sugar content was generally lower for both cultivars after the storage and reconditioning treatment in callus after starch formation at 20°C. Starch content was generally higher in Lemhi Russet tissue. After starch formation at 20°C Lemhi Russet had higher starch after the storage and reconditioning treatment than tissue from 30°C, while the opposite trend was found in Russet Burbank tissue. Total protein declined in Russet Burbank tissue during the storage and reconditioning treatment regardless of prior incubation conditions, while this decline only occurred in Lemhi Russet tissue initially incubated at 30°C during the starch formation treatment. In tissue of both cultivars, ATP- and PPi-dependent phosphofructokinase activities were inversely proportional to total sugar concentrations, while in RB callus ADP glucose pyrophosphorylase activities were proportional to starch content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00040125
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  • 5
    Electronic Resource
    Electronic Resource
    Initiation and culture of potato tuber callus tissue with picloram (1990)
    Springer
    Plant growth regulation 9 (1990), S. 341-345 
    Details
    ISSN: 1573-5087
    Keywords: callus ; Gelrite ; picloram ; potato tuber ; Solanum tuberosum L ; suspension cultures
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Callus cultures of 7 potato cultivars were initiated from tuber tissue and maintained on Gelrite-solidified media with 1–20 μM picloram as the only PGR. Ten μM picloram was the optimal concentration for callus induction. By 4–6 weeks after explanting, there was sufficient callus produced for subculture to maintenance media which contained 1–20 μM picloram as the only PGR. When grown in the dark at 25°C, subcultured callus typically increased 10-fold in wet weight in 4–5 weeks. The callus produced was friable and a light grey to cream color. Callus cultures were used to establish cell suspension cultures. Callus and cell suspension cultures have been maintained for over 2 years on the picloram containing media.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00024919
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  • 6
    Electronic Resource
    Electronic Resource
    Stability and utilization of picloram, vitamins, and sucrose in a tissue culture medium (1991)
    Springer
    Plant cell, tissue and organ culture 25 (1991), S. 45-48 
    Details
    ISSN: 1573-5044
    Keywords: Murashige & Skoog medium ; nicotinic acid ; picloram ; pyridoxine ; sucrose ; thiamine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Nicotinic acid, pyridoxine, and picloram were stable in a liquid MS culture medium (pH 5.5–5.6) during autoclaving and during cell-free incubation in the dark at 5°C or 25°C for up to 6 weeks. Thiamine loss under the same conditions was 16% at 5°C and 18% at 25°C. Five percent of the sucrose in the liquid medium was hydrolyzed during autoclaving. During cell-free incubation in the light (100 μE m−2 s−1) at 25°C, pyridoxine was not detected after 6 days, while 78% of the picloram and 56% of the thiamine were degraded after 6 weeks. All of the niacin and pyridoxine, 13% of the picloram and 42% of the thiamine in a liquid MS culture medium were utilized in 4 days by potato (cv. Lemhi Russet) tuber suspension cultures growing in the dark at 25°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00033911
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  • 7
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    Bean Lipids, Lipid Composition of Dry Beans and Its Correlation with Cooking Time (1965)
    American Chemical Society
    Details
    Publication Date: 1965-05-01
    Print ISSN: 0021-8561
    Electronic ISSN: 1520-5118
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by American Chemical Society
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