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  • 1
    Electronic Resource
    Electronic Resource
    Lethality of Radio-Frequency Energy upon Microorganisms in Liquid, Buffered, and Alcoholic Food Systems (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: This work was done to determine if 60 mc/sec R-F energy has a selective killing effect on microorganisms other than that attributable to heat. The organisms studied were Saccharomyces cerevisiae, Escherichia coli, and Bacillus subtilis, An aqueous buffer medium was used to suspend the microorganisms for the irradiation treatments. No killing effect of the R-F energy per se on the organisms was observed at any of the various buffer pH values, nor was there an obsevable synergistic killing effect of R-F energy and heat on the microorganisms in any of the buffer. However, a synergistic killing effect of ethanol and heat at 48.8°C was demonstrated on S. cerevisiae. Irradiating S. cerevisiae and E. coli in several liquid foods also failed to show a selective killing effect of R-F energy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10354.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF RED WINES OF SIX CULTlVARS OF Vitis rotundifolia Michx. (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb02233.x
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in Concentration of Certain Elements During Maturation of Muscadine Grapes (Vitis rotundifolia) (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: Changes in percent ash and certain elements were followed during maturation of berries of two cultivars of muscadine grapes (Vitis rotundifolia). Analyses were done on deseeded berries. Percent ash increased significantly during maturation of Carlos berries, but did not increase significantly during maturation of Noble berries. Potassium was the element in highest concentration in both cultivars during maturation and at harvest. Potassium, calcium, phosphorus, and sodium were the major elements found to be significantly correlated with maturation and were found in concentrations similar to those reported in the literature for V. vinifera grapes. Iron, copper, zinc, and manganese were minor components. Four additional muscadine cultivars, sampled only at full maturity, had similar concentrations of elements to those found in ripe berries of Carlos and Noble. The averaged values of ash (%) and elements (ppm) for all six cultivars when sampled at their normal harvest dates are: ash = 0.57; Na = 58.6 (Carlos and Noble only); P = 99.6; K = 1641.0; Ca = 124.2; Mg = 59.2; Mn = 7.2; Cu = 0.5; Zn = 0.5; Fe = 3.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04512.x
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  • 4
    Electronic Resource
    Electronic Resource
    Changes in Free Amino Acid and Total Nitrogen Concentrations During Maturation of Muscadine Grapes (V. rotundifolia) (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: Free amino acids, ammonia and total nitrogen were followed during maturation of berries of Carlos and Noble muscadine grapes (V. rotundifolia). Chemical analysis was done on deseeded berries. Ammonia decreased in the berries of both cultivars during maturation. Total nitrogen content fluctuated and was not significantly correlated with maturity in either cultivar. Threonine (THR) and histidine + gamma aminobutyric acid (HIS + GABA) were the predominant free amino acids in both cultivars at an immature berry stage. At full berry maturity, arginine (ARG) was the predominant amino acid in Carlos, having increased over 100-fold during the sampling period while ARG, alanine (ALA), THR, and HIS + GABA accounted for 72.3% of the total free amino acids. ALA was the predominant free amino acid in mature berries of Noble and accounted for 30.4% of the total free amino acids. Of the additional cultivars sampled only at their normal harvest date, berries of Pride, Magnolia and Regale contained nearly equal amounts of ARG and ALA as the predominant amino acids. Mature Dixie berries had twice as much ALA (29.8%) as ARG (12.8%). In general, the free amino acids in berries of muscadine grapes were found in concentrations similar to those reported in the literature for V. vinifera and V. labrusca cultivars. However, the large increase in proline concentration reported to occur during maturation of berries of V. vinifera cultivars was not found in any of the muscadine cultivars examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04906.x
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  • 5
    Electronic Resource
    Electronic Resource
    ANTHOCYANINS OF BLACK GRAPES OF 10 CLONES OF Vitis rotundifolia, MICHX. (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb02109.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Carbonic Maceration on Chemical, Physical and Sensory Characteristics of Muscadine Wines (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Grapes of four muscadine (Vitis rotundifolia Michaux) cultivars were subjected to carbonic maceration (CM) treatment during vinification. CM involved holding the intact grape berries anaerobically under an atmosphere of CO2 prior to crushing the grapes. Two different sets of conditions, 20 days at 16°C and 10 days at 24°C, were used for CM treatments. For comparison, standard wines were made from these cultivars by the usual vinification procedures. When compared to the standard wines, CM white wines had lower pH values, higher titratable acidity and phenols, lower alcohol, were yellower in color and were judged significantly lower in sensory quality. CM is not recommended for white wine production. Red CM wines, compared to the standard wines, had higher pH values, had a tendency towards higher volatile acidity, were generally lower in phenols, alcohol and color, and received similar sensory ratings. However, the red CM wines had a distinctively spicy bouquet and flavor which was not present in the standard wines.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13082.x
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  • 7
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    Estimate of the contribution of the space shuttle effluent to the natural stratospheric aerosol (1975)
    American Geophysical Union
    Details
    Publication Date: 1975-03-01
    Print ISSN: 0094-8276
    Electronic ISSN: 1944-8007
    Topics: Geosciences , Physics
    Published by American Geophysical Union
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