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  • 1
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    Rapid resolution of methylmethionine sulfonium salts and homoserine by thin-layer chromatography (1967)
    Elsevier
    Details
    Publication Date: 1967-01-01
    Print ISSN: 0021-9673
    Electronic ISSN: 1873-3778
    Topics: Chemistry and Pharmacology
    Published by Elsevier
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    Liquid Chromatographic Analysis of Sugars and Mannitol in Cabbage and Fermenting Sauerkraut (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: High-performance liquid chromatography was used to measure concentrations of fructose, glucose and sucrose in several cultivars of cabbage as well as residual sugars and mannitol in sauerkraut. Cabbage cultivars contained from about 3.0-6.0% total sugars, and glucose was the most abundant sugar in entire cabbage heads. All sugars in a selected commercial tank of fermenting sauerkraut were depleted after 4 wk. However, total sugar concentrations to 0.8% were found in a variety of commercial sauerkraut samples. Mannitol accumulated early in fermentations, but concentrations in sauerkraut decreased during latter stages of holding (through 18 wk) before processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10560.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat-free process-cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full-fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb13594.x
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  • 4
    Electronic Resource
    Electronic Resource
    Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Contrary to a published report, allyl isothiocyanate was confirmed as a major volatile sulfur compound along with 1-cyano-2,3-epithiopropane in dichloromethane extracts of freshly disrupted cabbage tissues resulting from thioglucosidase hydrolysis of allyl glucosinolate (sinigrin). Compared to authentic allyl isothiocyanate which had characteristic sharp, black mustard-like aroma notes, authentic 1-cyano-2,3-epithiopropane had weak, musty, sulfurous, and mustard-like aromas. Based on calculations of odor units (Uo) using data from the analysis of disrupted cabbage tissues, allyl isothiocyanate would contribute appreciably (to 245 Uo) while 1-cyano-2,3-epithiopropane would not likely contribute notably (〈0.8 Uo) to fresh cabbage flavors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14735.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermal Stability of Some Metabolically Conjugated Potential Precursors of Flavor Components in Meat and Milk (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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 stability of selected metabolic conjugates (phenylphosphate, phenylglucuronide, naphthylglucuronide, and naphthylsulfate) was evaluated in model systems. Phenylphosphate was less stable than the glucuronides and the sulfate, especially under neutral (pH 6.8) and acidic conditions (pH 1.5). Phenylphosphate was completely degraded after 1.7 hr at 100°C, and after 0.3 hr at 150°C at pH 6.8. The glucuronide and sulfate conjugates were especially stable under neutral conditions (pH 6.8) requiring 〉 5 hr for complete hydrolysis at 100°C. All conjugates were quite stable to hydrolysis under alkaline conditions (pH 11). The presence of certain organic solvents (ethyl acetate or ethyl ether) caused rapid hydrolysis of conjugates under very mild conditions (40°C for 30 min). This information may improve under-standing of flavor production from animal products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04258.x
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  • 6
    Electronic Resource
    Electronic Resource
    Volatile Alkylphenols and Thiophenol in Species-related Characterizing Flavors of Red Meats (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Caprine (goat), ovine (sheep), bovine (cow), equine (horse), swine (pig), and cervine (deer) perinephric fats were quantitatively analyzed for volatile alkylphenols, phenol, and thiophenol. Highly characterizing sheepy-muttony aromas in ovine fats were contributed by p-cresol, 2-isopropylphenol, 3,4-dimethylphenol, thymol, carvacrol, 3-isopropylphenol, and 4-isopropylphenol. Alkylphenols did not appear to contribute distinguishing flavors to caprine, cervine, and veal fats. Cresols (o-, m-, p-), especially m-cresol, appeared to contribute to beef flavors. Diisopropylphenols may contribute oily flavors to equine fat. High concentrations of thiophenol potentiated unpleasant mutton aromas in ram fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04733.x
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  • 7
    Electronic Resource
    Electronic Resource
    Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Analysis of cheeses by capillary gas chromatography (GC) revealed adequate concentrations of certain branched-chain fatty acids (BCFAs) and phenols present to contribute distinctive flavors. Butyric acid-like flavors in cow's milk Romano cheese were modified by 2-methyl-butanoic and 2-ethylbutanoic acids which provided sweet, fruity notes. 4-Ethyloctanoic acid provided a characterizing goaty note to Romano cheese made from mixed goats’and cows’milk. 4-Methyloctanoic and 4-ethyloctanoic acids along with p-cresol, m-cresol, and 3,4-Di-methylphenol appeared responsible for sheepy notes in sheep milk Romano cheese. Phenol and cresols (o, m, p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04743.x
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  • 8
    Electronic Resource
    Electronic Resource
    Adenine Nucleotide Degradation in Modified Atmosphere Chill-stored Fresh Fish (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Effects of carbon dioxide modified atmospheres on degradation of adenine nucleotides in chill-stored whitefish (Coregonus clupeafor-mis) and rainbow trout (Salmo gairdneri) were studied. K values were determined during storage up to 26 days. Results indicated CO2 atmospheres did not alter K values compared to those observed for aerobically held fish. However, both CO2 atmospheres and potassium sorbate-dipping of fillets caused decreases in hypoxanthine concentrations compared to untreated aerobically held samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04749.x
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  • 9
    Electronic Resource
    Electronic Resource
    Directly-Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads (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: Several food grade acidulants were evaluated for direct-acidification of blanched carrot slices for use in salads. Fumaric acid, acetic acid, and a citric/acetic acid combination applied by a non-buffered immersion-equilibrium system provided excellent microbial control and satisfactory flavor quality for carrots in salads. Acidified blanched carrots prepared with buffered, potassium sorbate supplemented, fumaric acid solutions ranging in pH from 3.5–4.2 also provided acceptable salads. Dry application of a fumaric/citric acid combination containing potassium sorbate resulted in good retention of fresh-like properties when carrot slices were stored in carbon dioxide atmospheres. Storing acidified carrots in air caused rapid formation of ionone-like floral aromas from the autoxidation of beta-carotene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08575.x
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  • 10
    Electronic Resource
    Electronic Resource
    Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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 stability of selected metabolic conjugates (phenylglucuronide, phenylphosphate, and naphthylsulfate) was determined in model systems composed of water and various ratios (3:1, 1:1, 1:3) of selected solvents (hexane, chloroform, ethyl acetate, diethyl ether, or methanol) held at either 22°C or 40°C for 30 min under various pH conditions (pH 1.5, 3.2, or 6.5). Notable hydrolysis occurred only for the more polar solvents held in contact with acidic aqueous phases. Conditions were identified for minimizing hydrolysis of conjugates during extraction of fat and free alkylphenols from milk and meat products with diethyl ether. They were pH near neutral, short exposure time, near ambient temperature, presence of excess water, and saturation of aqueous phase with sodium chloride.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06301.x
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