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  • Blackwell Publishing Ltd  (70)
  • Cambridge University Press  (27)
  • Annual Reviews  (16)
  • 1970-1974  (58)
  • 1965-1969  (55)
  • 1
    Electronic Resource
    Electronic Resource
    THE OUTPUT OF SWARDS ON COMMERCIAL FARMS IN RELATION TO FERTILIZER AND OTHER MANAGEMENT FACTORS (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 20 (1965), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Survey data collected during a grassland-recording investigation showed a strong positive correlation between nitrogen input and the output of utilized starch equivalent per acre. At the levels of output covered, sward type was not very important in relation to total yield. Herbage species were important for other reasons and the choice of seeds mixtures should be determined by factors such as earliness and lateness of growth and resistance to disease and drought. The survey showed that well-managed ley and permanent pasture are both capable of producing at a high level. A disturbing feature of the results was the low production of most spring resowings, primarily as a result of poor management. Although the records were obtained from an above-average group of farms, the results have general application. Potential responses to fertilizers may be even greater on less intensive farms, especially with regard to phosphate and potash. However, the level of production of a field will always depend finally on the level of management exercised by the farmer himself.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1965.tb00419.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF PROTEOLYTIC ENZYMES ON THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Albumen from eggs of a strain of White Leghorn hens was treated with various proteolytic enzymes (papain, ficin, protease, bromelin and trypsin) for 18 hr at 34°C. Following enzyme treatment the nonprotein nitrogen, measured as moles of tyrosine released per minute, was found to range from 1.1 × to 10-3 4.8 × 10-3. All treatments were found to cause some changes in the electrophoretic behavior of albumen. The pH of enzyme-treated albumen ranged from 6.2 (protease) to 8.4 (trypsin). Enzymatic treatment of albumen, with the exception of papain, improved angel food cake volumes from 3 .9%). In gcneral, enzyme-treated albumen showed a 6–16% increase in foam volume; however, the foam stability was inferior compared to the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17991.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF CERTAIN PHYSICAL AND CHEMICAL TREATMENTS ON THE MICROSTRUCTURE OF EGG YOLK (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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.1365-2621.1972.tb03702.x
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  • 4
    Electronic Resource
    Electronic Resource
    Scoring vs. Comparative Rating of Sensory Quality of Wines (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: One hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01886.x
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  • 5
    Electronic Resource
    Electronic Resource
    Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion (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: Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01860.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Chicken frankfurters were made with chicken meat adjusted to pH levels from 4.6 to 8.6. Finished frankfurters were tested subjectively for tenderness, juiciness, flavor and preference by an experienced taste panel. These were subjectively tested for compression values by Kramer shear press and for punch and deformation values by Instron. Results indicated that at normal pH (6.1) the chicken frankfurters were the most firm. Below pH 6.1 they rapidly became more tender, because of the instability of the emulsion. Above pH 6.1, they gradually became more tender, due to lower moisture loss. Juiciness was little affected by pH, except at pH 5.6, which produced a drier sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04846.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 effect of several physical and chemical treatments on the binding of poultry meat pieces was studied. Both NaCl, Ken a FP-28 (sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphatel and hexametaphosphate were found to enhance binding. Kena increased binding more than hexametaphosphate. When combining Natl and Kena, there was a significant additive effect. Mechanical beating of meat released the intracellular content of broken muscle cells and caused a significant increase in binding. Alternate freezing and thawing with removal of intracellular material (drip) significantly decreased binding of meat. However, single freezing treatments with no drip loss did not differ significantly from the control (no freezing). Drip was shown to have binding properties. The amount of binding between meat pieces was increased with poultry meat emulsion and albumen. Poultry meat emulsion increased binding more than albumen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00952.x
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  • 8
    Electronic Resource
    Electronic Resource
    MECHANISM OF BACTERIAL PENETRATION THROUGH THE EGGS OF Gallus gallus. 2. Effect of Penetration and Growth on Permeability of Inner Shell Membrane (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 mechanism of penetration of bacteria into the eggs of domestic fowl (Gallus gallus) was investigated by determining the changes in permeability of the inner shell membranes (i.s.m.) to radioactive amino acids and viable Salmonella typhimurium LT2 cells after bacteria had penetrated the i.s.m. It was found that penetration and growth of bacteria in eggs did not cause any significant changes in the permeability of the i.s.m. for up to 8 days of incubation after expos-sure to spoilage. Bacteria, however, were found to penetrate the exterior structures within 36 hr after exposure. These results indicate that the actual penetration of bacteria through the i.s.m. does not permanently alter its permeability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06405.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Cause of Discoloration of Hard Cooked Egg Rolls (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: SUMMARY: The brownish discoloration of coagulated albumen in hard cooked egg rolls by ultraviolet (UV) radiation involves the splitting and conformation changes of the peptide chain as suggested by an increase in the amount of nonprotein nitrogen and aromatic amino acids. The presence of water was essential in the development of discoloration, indicating that hydroperoxides and/or peroxides produced from water by the action of UV radiation could cause oxidation of tryptophan. The oxidative type of reaction was confirmed by the development of a similar brown color when coagulated albumen was heated in the presence of oxidizing agents. The discoloration could be prevented by reducing agents, however, once the color has been developed the agents become ineffective. Therefore, a two step mechanism was suggested for the UV discoloration of coagulated albumen: first, the peptide chain is hydrolyzed resulting in an increase in the amount of tryptophan available; second, the tryptophan molecule is oxidized producing a brown color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12795.x
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  • 10
    Electronic Resource
    Electronic Resource
    The Exterior Structures of the Egg as Nutrients for Bacteria (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: A study was made to see if the exterior structures of the egg (cuticle, shell, and shell membranes) can support the growth of bacteria. Two species of common egg-spoiling bacteria and a pathogenic bacterium were examined. The exterior structures supported extensive growth of all three organisms comparable to that found when the same bacteria were cultured in albumen. When these bacteria were seeded into sterile saline containing intact egg shells, they could he isolated, after some time, from the inside of the shell.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01795.x
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