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  • 1
    Electronic Resource
    Electronic Resource
    Sugar Determination, Rapid Sugar Extraction Procedure for Analysis of Candied Fruits, Jams, and Fresh Fruits (1955)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 3 (1955), S. 862-864 
    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/jf60056a010
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  • 2
    Electronic Resource
    Electronic Resource
    The Anthocyanin Pigments of Black Raspberries (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 chemical structure of the major red pigments of the black raspberries, Monger variety, was elucidated. These components were cyanidin-3-glucoside, cyanidin-3,5-diglu-coside, cyanidin-3-diglucoside, and cyanidin-3-rhamnoglucoside-5-glucoside. The pigments were isolated, purified, concentrated, and then separated into individual anthocyanins by column and paper chromatography. The separated anthocyanins were identified by paper chromatographic and spectrophotometric analysis of the individual pigments and their products after specific chemical degradations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03271.x
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  • 3
    Electronic Resource
    Electronic Resource
    ULTRAVIOLET EXPOSURE STUDIES ON A GAMMA RADIATION RESISTANT MICROCOCCUS ISOLATED FROM FOOD (1959)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 24 (1959), 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.1365-2621.1959.tb17287.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF ADDED ALUM ON THE QUALITY OF BRINED ROYAL ANN CHERRIES (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.tb00531.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model Systems (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: SUMMARY— The thermal degradation of anthocyanin pigments of black raspberries as influenced by pH, oxygen, sugars and their degradation products were studied. The degradation of the major anthocyanin component (cyanidin-3-digluco-side), the total isolated pigments and the pigment in the natural berry juice was retarded as the pH decreased. Under the same conditions, cyanidin was much more unstable than any of the anthocyanin containing systems. In all cases studied, replacement of the oxygen atmosphere with nitrogen enhanced pigment stability. The rate constants for the thermal degradation of cyanidin-3-diglucoside at various pH levels under oxygen and nitrogen were determined. The sugars studied accelerated pigment destruction to the same extent. Sugar degradation products were more effective than sugars in accelerating anthocyanin breakdown.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01338.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Irradiation and Pre-Irradiation Treatments on Beef Muscle Proteins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 texture resulting from soaking beef steaks in an equal weight of distilled water for 72 hrs at 38°F, heating to an internal temperature of 160°F, and irradiating to a level of 4.5 Mrads are not due to the loss of the acidic and basic groups of the muscle proteins. The pH-hydration curves of the soaked samples indicate that soaking causes a shift of the isoelectric region of the meat to a pH higher than that of the control samples. Severe precipitation of the meat proteins occurs when the soaked meat is cooked, resulting in a firmer texture than that possessed by the cooked unsoaked meat. The shift in the pH-WHC curve of the meat by soaking appears to be caused by diminution of the muscle anions and/or partial denaturation of some of the muscle proteins. Thermal inactivation of the enzymes also tends to increase the firmness of meat, by causing a tightening of the meat structure, whereas irradiation-sterilization may exert only a slight tightening of muscle structure, by increasing the number of the relatively weak hydrogen or electrostatic bonds. When meat was heated and then irradiated, however, the effect of cooking was dominant. The electrophoretic data suggest that the reported fragmentary action of irradiation upon meat proteins may be on the fractions not extracted by the glycine-NaOH buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00457.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Pre-irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beef (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Slices of fresh beef were heated to 130, 150, and 1.95°F, then irradiated at 0.1 and 5.0 megarads, and stored at 34°F for periods up to 60 days. Unheated and unirradiated beef was subjected to the same variables. No free lysine, lysine, or tryptophan was found. Heating to 150°F inhibited the release of amino acids from the parent protein. Histidine and tyrosine were observed in quantitative amounts, but only traces of alanine, glycine, leueine, threonine, and valine were observed at 60 days. Heating to 150°F completely inhibited the appearance of aspartic acid, glutamic acid, serine, methionine, and phenylalanine. Methionine and valine were affected by radiation at both levels. Serine, phenylalanine, histidine, glycine, glutamic acid, aspartic acid, and alanine were affected only at the 5.0-megarad level. Storage generally resulted in increasing quantities of the free amino acids except for arginine and proline.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00381.x
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  • 8
    Electronic Resource
    Electronic Resource
    ACCEPTABILITY OF FRESH AND PRECOOKED RADIATED MEATS (1958)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 23 (1958), 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.1365-2621.1958.tb17611.x
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  • 9
    Electronic Resource
    Electronic Resource
    Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01776.x
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  • 10
    Electronic Resource
    Electronic Resource
    Changes in Amino Nitrogen, Total Soluble Nitrogen and TCA- Soluble Nitrogen Content of Beef as Influenced by Pre-irradiation Heating, Irradiation Level and Storage at 34° F (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Slices of beef were heated to 130°, 150° and 195° F, irradiated at 0.1 and 5.0 megarads and stored at 34° F. The effect of these variables on free amino nitrogen, total soluble nitrogen and TCA-soluble nitrogen was determined at 15-day intervals during the 60-day storage period. Increases in heating temperature reduced the rate of release of TSN and TCA-soluble fractions. Amino nitrogen was reduced only at highest temperature employed. Irradiation increased the rate of release of these fractions. The release of amino nitrogen began immediately upon storage of raw beef. Major amounts of TSN were not released until after 15 days storage and TCA-soluble nitrogen not until after 45 days storage. This suggests successive fragmentation of the initially bound protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00033.x
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