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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Vitamin A and β-Carotene Intake on Dioxygenase Activity in Rat Intestine (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 691 (1993), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1993.tb26176.x
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  • 2
    Electronic Resource
    Electronic Resource
    Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dough containing xylanase plus peroxidase performed best. Flow relaxation measurements with doughs indicated that peroxidases introduced new transient linkages, whereas glucose oxidase also introduced cross-links permanent on long time scales. Rheological tests and chemical analysis revealed small differences between control and xylanase and/ or peroxidase containing gluten and more pronounced differences for GOX containing gluten. No evidence was found that xylanase specifically removed arabinoxylans from gluten or that peroxidase catalyzed the formation of covalent bonds between arabinoxylans and gluten proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15917.x
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  • 3
    Electronic Resource
    Electronic Resource
    Determination of several retinoids, carotenoids and E vitamers by high-performance liquid chromatography - Application to plasma and tissues of rats fed a diet rich in either β-carotene or canthaxanthin
    Amsterdam : Elsevier
    Journal of Chromatography A 553 (1991), S. 179-186 
    Details
    ISSN: 0021-9673
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0021-9673(01)88486-7
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  • 4
    Electronic Resource
    Electronic Resource
    Pulse NMR of Casein Dispersions (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 spin-spin relaxation time, T2, of skimmilk, sodium caseinate dispersions and milk ultrafiltrate was measured as a function of pH and temperature using pulse proton NMR. The T2 shows a maximum around pH = 5.2 for skimmilk, decreases with decreasing pH for sodium caseinate dispersions and is independent of pH for milk ultrafiltrate. For all systems studied T2 increases with temperature, but, the extent of increase depends on the system. It is concluded that the T2 of casein dispersions is mainly determined by factors determining the state of aggregation of the caseins. Apart from affecting the extent of aggregation of the casein particles, micellar calcium phosphate probably contributes also directly to the measured T2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04686.x
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  • 5
    Electronic Resource
    Electronic Resource
    Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 particle size distribution of a tomato concentrate was determined by wet sieving. Wet sieve fractions were then investigated by microscopy and a method based on laser diffraction. Both methods showed that the size of many particles was considerably larger (up to two to three times) than the diameter of the pores through which they have passed during wet sieving. This was explained by the deformability of the tomato cell wall. Effects of particle size distribution on rheological properties were studied by standardizing wet sieve fractions (dry matter, pH). Highest values for yield stress and apparent viscosity were found for the 90–125 and 125–180 μm wet sieve fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04431.x
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  • 6
    Electronic Resource
    Electronic Resource
    Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath
    Amsterdam : Elsevier
    Meat Science 38 (1994), S. 103-116 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(94)90099-X
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  • 7
    Electronic Resource
    Electronic Resource
    Uptake and accumulation of ajmalicine into isolated vacuoles of cultured cells of Catharanthus roseus (L.) G. Don. and its conversion into serpentine (1991)
    Springer
    Planta 183 (1991), S. 170-177 
    Details
    ISSN: 1432-2048
    Keywords: Catharanthus ; Indole alkaloid (transport, accumulation) ; Peroxidase (vacuolar) ; Vacuole (alka-loid conversion)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Isolated vacuoles from ajmalicine-producing cell suspensions of Catharanthus roseus accumulated the alkaloid ajmalicine. Dissipation of the transtonoplast pH gradient with nigericin abolished ajmalicine accumulation, whereas dissipation of the transtonoplast potential with valinomycin had no effect. Addition of Mg-ATP resulted in a higher ajmalicine accumulation. Serpentine produced by the cells was largely recovered in isolated vacuoles; in contrast, ajmalicine was lost. Ajmalicine was converted in vitro into serpentine by horseradish basic peroxidases (EC 1.11.1.7). In cultured cells there was a striking conformity between the time course of serpentine content and that of the activity of basic peroxidases. Ajmalicine was converted efficiently into serpentine by basic peroxidases extracted from vacuoles and by intact isolated vacuoles. The results are consistent with the hypothesis that ajmalicine accumulates by an ion-trap mechanism and that the accumulated ajmalicine is converted into serpentine inside the vacuoles. By the transformation of ajmalicine into the charged serpentine a trap is created to retain the alkaloids more efficiently in the vacuole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00197785
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  • 8
    Electronic Resource
    Electronic Resource
    Rheological properties of filled gels. Influence of filler matrix interaction (1988)
    Springer
    Colloid & polymer science 266 (1988), S. 518-524 
    Details
    ISSN: 1435-1536
    Keywords: Filled gels ; rheology ; gel structure ; filler matrix interaction
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract The dynamic moduli of gels filled with particles have been studied as a function of the volume fraction of dispersed particlesϑ f (0–0.4) and of the way in which they interact with the gel matrix. Two gels of different nature were studied, viz. polyvinyl alcohol (PVA) — Congo red gels (a so-called rubber gel) and casein gels made by acidification of skimmed milk. Emulsion droplets stabilized by different macromolecules have been used as dispersed particles. If there was no interaction between the macromolecules adsorbed on the particles and the gel matrix, both the filled PVA and the filled casein gels showed a small decrease in the elastic moduli withϑ f , approaching the behaviour theoretically predicted for foams. In the case of interaction, the results for filled PVA gels roughly fitted the theoretical predictions, if the deformability of the emulsion droplets and the formation of an intermediate layer between the dispersed particles and the gel matrix was taken into account. The increase in the elastic moduli of the acid milk gels withϑ f was much greater than expected and was probably due to aggregation of the dispersed particles during gelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01420762
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of roasting and fermentation on viscosity of cereal-legume based food formulas (1994)
    Springer
    Plant foods for human nutrition 46 (1994), S. 117-126 
    Details
    ISSN: 1573-9104
    Keywords: Accelerated natural lactic fermentation ; Candida famata ; Lactobacillus plantarum ; Maize ; pH ; Roasting ; Soya
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract With the view of preparing semi-liquid weaning foods of high energy content, the influence of roasting (stationary hot air treatment) and fermentation (with natural and pure culture inocula) on the viscosity of maize-sorghum-soya porridges was investigated. Roasting resulted in porridges of significantly higher viscosity (cooked porridge cooled to 40 °C). Porridges made from the individual ingredients (maize, sorghum, soya) did not show this behaviour. Natural fermentation of mixed ingredients resulted in lower porridge viscosities (cooked porridge cooled to 40 °C, as well as hot-paste peak viscosity) when pH was 5.0–5.5. At lower pH the viscosity of the final porridges increased. Fermentation experiments of individual ingredients inoculated with pure cultures ofLactobacillus plantarum andCandida famata lead to the conclusion that various factors contribute to the effect of fermentation on porridge viscosity. Porridges of minimum viscosity are obtained at pH 5.0–5.5 corresponding with a moderate extent of fermentation. From a consumer safety point of view, it would be preferable to acidify to lower pH values (pH〈4.5). If necessary, viscosity adjustments could be made using malted cereals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088763
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  • 10
    Electronic Resource
    Electronic Resource
    Rheological properties of skim milk gels at various temperatures; interrelation between the dynamic moduli and the relaxation modulus (1990)
    Springer
    Rheologica acta 29 (1990), S. 223-230 
    Details
    ISSN: 1435-1528
    Keywords: Milkgels ; rheology ; stressrelaxation ; dynamicmoduli ; temperature
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The rheological properties of rennet-induced skim milk gels were determined by two methods, i.e., via stress relaxation and dynamic tests. The stress relaxation modulusG c (t) was calculated from the dynamic moduliG′ andG″ by using a simple approximation formula and by means of a more complex procedure, via calculation of the relaxation spectrum. Either calculation method gave the same results forG c (t). The magnitude of the relaxation modulus obtained from the stress relaxation experiments was 10% to 20% lower than that calculated from the dynamic tests. Rennet-induced skim milk gels did not show an equilibrium modulus. An increase in temperature in the range from 20° to 35 °C resulted in lower moduli at a given time scale and faster relaxation. Dynamic measurements were also performed on acid-induced skim milk gels at various temperatures andG c (t) was calculated. The moduli of the acid-induced gels were higher than those of the rennet-induced gels and a kind of “permanent” network seemed to exist, also at higher temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01331358
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