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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 20 (1972), S. 1031-1034 
    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
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 807-809 
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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  • 3
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 30 (1982), S. 786-790 
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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  • 4
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 22 (1974), S. 523-526 
    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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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: A rapid method for measurement of lactic acid in refrigerated ground beef was developed using high performance liquid chromatography (HPLC) with an Aminex HPX-87H ion exclusion column. The method was compared with an existing gas chromatography procedure. Nine samples of ground beef, consisting of three grades based on fat content, were tested over six days of aerobic and two weeks of anaerobic storage. No significant difference was found in reproducibility between the two methods as measured by their variance. There also was no significant difference between the variances for grade of beef or for duration of aerobic or anaerobic storage. The following equation was developed to relate the two methods: GC =−138.43 + 1.1254 (HPLC).
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 fungal population and flora of almonds were studied from receiving at the processing plant through processing and storage. Late harvest almonds had lower counts than those from early or mid season. The highest quality processed nutmeats had the lowest mold population while the lowest quality had the highest population. A significant drop in the population occurred during storage at 25°C but not at 5°C. A. niger group and P. glabrum were the most prevalent of the 12 genera and 51 species identified. During storage some molds survived better than others. A. niger group survived while the proportion of Cladosporium and Pencillium dropped.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Lactic acid concentration of coarsely ground beef, packaged in low oxygen permeability casings, is inversely related to sensory acceptability of the meat following regrinding and aerobic storage for six additional days. Samples, reground and stored aerobically after periods of anaerobic storage, were assayed for total aerobic bacterial counts, percentage of gram-positive microflora, and pH. Lactic acid concentration ranged from 130 to 1055 mg per 100g ground beef and increased with anaerobic storage. During 6 days of aerobic storage, both increases and decreases in concentration were noted and related to changes in microbial flora. A positive correlation was found between the proportion of gram-positive bacteria (lactic acid bacteria) and lactic acid and pH.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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 limitations of cosine methylene blue or basic fuchsin polypectate gels prompted further investigations to develop a selective pectate gel that could be used to enumerate or isolate gram-negative pectolytic bacteria even when they composed a minor portion of the microbial population.Crystal violet and brilliant green with bile proved the most effective of several selective agents studied. Of the two, crystal violet was much less inhibitory. Actidione, 10 mg per L added after sterilization, is helpful in the control of growth of molds and yeasts on this medium.The crystal violet medium has a productivity comparable to that of standard plate-count agar when pure cultures are used. It was successfully used to enumerate known populations of pectolytic gram-negative bacteria among mixed populations of other nonpectolytic gram-negative and -positive bacteria. It is also being used routinely for enumeration and isolation of pectolytic gram-negative bacteria from natural sources.Thus far, pectolytic bacteria belonging to 5 genera, including Aerobacter, Escherichia, Paracolobactrum, Aeromonas, and Achromobacter, have been isolated by use of the crystal violet gel.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: An effort was made to relate the aflatoxin content of individual almond kernels to their fluorescent color. The fluorescence of individual blanched almonds and defective almonds, most of which lack an intact pellicle, was described by means of Methuen color charts before each kernel was analyzed for aflatoxin. Almonds that fluoresced violet-purple under long-wave UV light were found to contain high levels of aflatoxins B1 and B2 but, with perhaps one exception, no measurable amounts of aflatoxins G1 and G2. Some diced almonds with blue fluorescence had all four aflatoxins present but at much lower levels than in the violet-purple kernels. Aflatoxin ranged from 1.0 × 105 to 2.5 × 106 ppb in the violet-purple kernels. These values agree with previous estimates of aflatoxin concentration per contaminated nut. Almond kernels with violet-purple fluorescence should be culled.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: A strain of Talaromyces flavus var. macrosporus (NRRL 13641) was isolated from spoiled fruit drink and identified. It had a heat resistance (l/k) (death rate constant or decimal reduction time) of 191 min at 80°C and 6 min at 90°C with a calculated z of 6.7°C. Several strains of T. flavus were tested to determine the effects on heat resistance of environmental conditions such as pH, organic acids, brix, and type of medium. Heat resistance increased with increased brix in the heating medium. Growth on solid medium compared with liquid medium resulted in greater heat resistance. Growth at 20°C and 35°C produced ascospores with higher heat resistance than growth at 25°C while those produced at 30°C had intermediate heat resistance. Five cultures differed significantly in heat resistance.
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