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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 33 (1985), S. 14-17 
    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
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    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 sucrose content of potato tubers was increased by gamma-irradiation. The activities of enzymes responsible for sugar metabolism in irradiated potato tubers were measured during storage after irradiation. The activities of phosphorylase, sucrose synthase and sucrose phosphate synthase were significantly enhanced by irradiation and remained at a high level while sucrose was accumulated in irradiated tubers. The activities of phosphoglucomutase and phosphoglucose isomerase were little influenced by irradiation. The activity of UDP-glucose pyrophosphorylase was enhanced slightly by irradiation and decreased to a level lower than unirradiated tubers depending upon irradiation dose.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    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 storage conditions on the sucrose content of gamma-irradiated sweet potato roots was studied. The sucrose content was influenced mainly by the temperature and oxygen content of the atmosphere. The degree of sucrose accumulation decreased, as the oxygen content of the atmosphere was reduced, while it increased with increase of temperature. The best conditions for the accumulation of sucrose were an irradiation dose of 1 kGy and a storage temperature of 30°C. The sucrose content of the roots which were irradiated and stored under the above conditions exceeded 12% on a fresh weight basis.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbial load and viscosity of brown rice, rough rice, wheat and buckwheat exposed to electrons at different acceleration voltages were examined and compared with those irradiated with gamma-rays. Electrons at acceleration voltages of 180–225 kV reduced microbial loads of grains to 〈100 CFU/g. The viscosities of aqueous suspensions of grains treated with such low-energy electrons were almost the same or higher than those irradiated with gamma-rays at 0.1 kGy, much lower than necessary to disinfect grains. Results suggest that low-energy electrons can decontaminate grains with little starch degradation compared to gamma-rays.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Viscosity of irradiated black and white peppers decreased depending upon dosage, and viscosity was not lowered by other decontamination treatments such as super-heated steam or fumigation with ethylene oxide gas. Viscosity values of unirradiated pepper varied with the lot and harvesting locality. A normalized parameter, viscosity/starch amount, of a 10% suspension of unirradiated pepper was always higher than 190 mPa.s/g of starch and that of irradiated pepper (5 kGy) was always lower than 180 mPa.s/g of starch, irrespective of lot and harvesting locality.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    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 irradiation with gamma-rays and electron beams on dehydrated blood plasma as well as heat treatment and fumigation were examined in terms of the sterility and functional properties to compare pasteurization techniques. Fumigation and irradiation reduced microorganisms in dehydrated plasma to less than 10/g, whereas heat treatment (63°C, 30 min) did not reduce microbe count below 1 × 103/g. Fumigation lowered solubility of plasma proteins and heat treatment decreased emulsifying capacity considerably while gamma-irradiation and electron-irradiation did not significantly affect functional properties. Results indicated irradiation with gamma-rays or electron beams was an efficacious blood plasma pasteurization method.
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  • 7
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 21 (1979), S. 1019-1030 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbial cells having NAD-kinase activity, Brevibacterium ammoniagenes, were immobilized by the radiation-copolymerization method under low temperature with the activity recovery of more than 80%. Compared to the native microbial cells the immobilized cells were more stable against heat and pH change. The immobilized cells were subjected to the 5 hr reaction repeatedly 20 times without any activity loss.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 24 (1982), S. 857-869 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: By the radiation-copolymerization method with polyethylene glycoldimethacrylate (PGD) as a main polymerizable reagent, microbial cells of Brevibacterium ammoniagenes were immobilized with high specific activity of NAD kinase and high mechanical strength. The reagents used for the immobilization such as PGD, polyvinyl alcohol (PVA), and N,N′-methylenebisacrylamide (Bis) did not inversely affect the enzyme activity. Freezing and irradiation treatment of the cell-reagent solution did not inactivate the enzyme either, but longer freezing time or a lower irradiation dose (less than 400 krad) resulted in the unsatisfactory mechanical strength of the immobilized cells. Almost all of NAD and ATP consumed were converted into NADP within three hours reaction time. The drum reactor was found to be ideal for the reaction of immobilized cells, since it gave little mechanical stress to the immobilized cells for the effective mixing of the cells and the substrates. The immobilized cells were subjected to three hours reaction repeatedly for 30 times without any activity loss.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 25 (1983), S. 1095-1107 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Exomaltohexaohydrolase (E.C.3.2.1.98) was immobilized by radiocopolymerization of some synthetic monomers which were mixed in various combinations. Irradiation was carried out while the mixture of monomers and enzymes was frozen in petroleum ether-dry-ice bath. Recovery of the immobilized enzyme was 44-75%.The optimum pH of the enzyme slightly shifted to the acidic side. The pH stability was improved remarkably by immobilization. The enzyme was stable retaining more than 90% of its original activity in the range pH 4-11. The optimum reaction temperature of the enzyme increased about 2°C. Heat stability was also improved by immobilization, and that the enzyme retained about 40% of its original activity after treatment at 75°C for 15 min. The immobilized enzyme was stable to the repeated use of 20 cycles. The Km value of the enzyme for short-chain amylose was almost the same as that of native enzyme. When soluble starch was used as the substrate, the Km, value of the enzyme was three times as large as that of native enzyme. Effects of various metal ions and inhibitors on the immobilized enzyme were also studied compared to the native enzyme.
    Additional Material: 9 Ill.
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  • 10
    Publication Date: 2001-11-01
    Print ISSN: 0039-6028
    Electronic ISSN: 1879-2758
    Topics: Physics
    Published by Elsevier
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