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  • 1
    Electronic Resource
    Electronic Resource
    VERTICILLIUM NUBILUM PETHYBR. AS A CAUSE OF THE COILED SPROUT DISORDER OF POTATOES (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 14 (1965), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1965.tb00613.x
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  • 2
    Electronic Resource
    Electronic Resource
    THE ROLE OF THE THYMUS IN IMMUNE PROCESS (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 135 (1966), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1966.tb45494.x
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  • 3
    Electronic Resource
    Electronic Resource
    Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing (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: —Sucrose hydrolysis catalyzed by invertase was studied over the temperature range 12 to −22°C in solutions of various concentrations. Freezing resulted in a marked decrease in invertase activity. Factors considered as having a possible role in the inhibition of invertase by freezing were: (1) the presence of ice crystals, (2) the increased concentration of solutes resulting from ice formation, and (3) a temperature effect in excess of that predicted from the Arrhenius equation (secondary temperature effect). It was shown that ice crystals formed at the rate used in this study had no effect on invertase activity, and that the decrease in invertase activity at sub-zero temperatures was quantitatively accounted for by the concentration effect and the secondary temperature effect. High levels of sucrose and buffer (ionic strength) were found to inhibit invertase activity. Sucrose hydrolysis catalyzed by acid (HCI) was studied over the temperature range 12 to –16.5°C, and an Arrhenius plot of the data was linear between 12 and -7°C. Once the solution was frozen (below –6.8°C), the effect of temperature on the reaction rate constant no longer obeyed the Arrhenius equation, and the reaction rate constant was found to exhibit a maximum between –8.5 and –16.5°C. The rate of sucrose hydrolysis catalyzed by acid was influenced by cooling and conventional freezing in a manner quite different from that observed with invertase-catalyzed hydrolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10370.x
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  • 4
    Electronic Resource
    Electronic Resource
    Electrophoretic Comparison of Anthocyanin Pigments in Eight Varieties of Sour Cherries (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– Electrophoresis and paper chromatography were used to establish the identity and the relative pigment concentrations in eight varieties of sour cherries using the pigments of Montmorency cherries as standards: (1) Marasca Moscata, (2) Wczesna Z Prinn, (3) Del Nord, (4) Königliche Amarelle, (5) Triaux, (6) Schattenmorelle, (7) Marasca di Ostheim and (8) Flemish Red. It was found that all varieties contained cyanidin-3-gentiobioside and cyanidin-3-rhamnoglucoside as their major anthocyanin pigments. All varieties except Flemish Red contained cyan-idin-3-monoglucoside as a minor component. A second minor component of cyanidin-3-diglycoside was found in Wczesna Z Prinn, Del Nord, Schattenmorelle and Marasca di Ostheim. In all cases, the major pigments were approximately in the same relative concentrations as previously found in Montmorency cherries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00899.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds (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: Studies were conducted on the muscle properties of pigs reared in one of several combinations of environmental temperature and humidity. Longissimus dorsi muscle of pigs reared in alternating temperatures (29 and 18°C) was inferior in structure to that of pigs reared in 29 or 18°C constant temperatures if the relative humidity was low (30%). High relative humidity (85%) during growth tended to improve muscle structure and tenderness (68 and 72°C cooking temperature), regardless of environmental temperature. Breed-treatment interactions for muscle structure score indicated that Poland China and Hampshire pigs differed in response to environment. Breed comparisons over all treatments revealed that muscle from Poland China pigs was less tender than muscle from Hampshire pigs when it was heated to 60°C. The data on tenderness suggest that the major environmental effects were exerted on the muscle constituents which are susceptible to high cooking temperatures (protein hardening range) whereas the breed differences were evident at low cooking temperatures (collagen shrinkage range).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00497.x
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  • 6
    Electronic Resource
    Electronic Resource
    Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders (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– Twenty-four weanling pigs were infested with Trichinella spiralis, by dosing with trichina larvae. The hogs were raised to market weight and slaughtered. Lean samples from each ham and shoulder were digested in a pepsin-HCI solution and microscopically examined. The samples contained respectively an average of 192 and 175 larvae per gram.The hams and shoulders were dry-cured for 2 days per pound, using 8 pounds of cure per 100 pounds of meat. The mixture contained salt, sugar, potassium nitrate, and sodium nitrite. After being cured, the meat was hung for 30 days for salt equalization, rinsed, allowed to dry, smoked for approximately 24 hr at 90 to 100°F, and aged at 75°F.Cores were taken from randomly selected hams and shoulders at weekly intervals and analyzed for salt and moisture while part was digested and examined for live trichinae. Live trichinae persisted through the curing and salt equalization periods but began to be reduced in number after one week of aging. Samples taken from hams and shoulders aged for one month were found to be void of any live trichina larvae.Meat from similar samples was force-fed to rats for 5 days. After 8 weeks the rats were sacrificed and the carcasses digested and examined. No trichina larvae were found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03641.x
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  • 7
    Electronic Resource
    Electronic Resource
    Volatiles from Delicious Apple Essence—Extraction Methods (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 organic volatiles in commercial Delicious apple essence were extracted and reduced to an oil by five different extractants: isopentane, diethyl ether, charcoal (with elution by ether), liquid carbon dioxide, and 1,2-dichloro-1,1,2,2-tetrafluoroethane. Identification and quantitative estimation of the maior constituents were made by gas-liquid chromatography and mass spectrometry. Isopentane and the fluorocarbon were similar in action. Compared with ether they gave lower recoveries, especially for the low-molecular-weight alcohols, but they gave extracts with higher concentrations of esters and aldehydes and thus are useful for further composition studies. Liquid carbon dioxide gave an extract similar to that given by ether.Adsorption on charcoal gave generally good recoveries and was outstanding for alcohols. Panel tests indicated that the low-molecular-weight alcohols have only minor importance, if any, to apple aroma. A major proportion of the principal aroma-bearing constituents was extracted by the methods used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01312.x
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  • 8
    Electronic Resource
    Electronic Resource
    Comparison of Sarcomere Length to Other Predictors of Beef Tenderness (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– Sarcomere length in the longissimus dorsi muscles of 20 bovine animals was compared to other variables in predicting tenderness (Allo-Kramer shear) in two muscle positions (medial and lateral) and at four cooking temperatures (60, 64, 68 and 72°C). The medial muscle position was less tender, had shorter sarcomeres and had higher correlations between sarcomere length and tenderness than the lateral muscle position. In neither position did sarcomere length account for tenderness variation that was unaccounted for by combinations of other commonly-used carcass variables indicating that a single measure of sarcomere length at a given position is of little value in predicting tenderness if certain carcass parameters are known.Comparison of sarcomere length with resistance to shear across the cross section of 5 additional longissimus dorsi muscles showed that very small differences in contraction state were associated with marked differences in tenderness in restricted muscle areas. The study emphasizes the importance of post-rigor contracture to tenderness but indicates that several estimates are necessary to characterize a single muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03654.x
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  • 9
    Electronic Resource
    Electronic Resource
    A Procedure for Gas Chromatographic Analysis of Free Amino Acids in Meats (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A gas liquid chromatography (GLC) procedure was developed to quantitatively measure the free amino acid content of meat and meat products. The amino acids were extracted from the meats with water and purified using dialysis and ion exchange chromatography. n-Butyl N-trifluoro-acetyl amino acid derivatives were prepared and analyzed on the gas chromatograph. Factors used for quantitative purposes were calculated using the peak areas and concentrations of known amino acid derivatives.The isolation and purification procedures were able to remove all carbohydrates, proteins, and 98% of all inorganic salts from the amino acid solutions. Eleven of the common amino acids were completely resolved using the GLC condition described in this investigation. In addition, three GLC peaks contained two amino acids each. The procedure was able to detect free amino acid in sausage in concentrations as low as .01mg/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00863.x
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  • 10
    Electronic Resource
    Electronic Resource
    Hedonic Differences as a Function of Number of Samples Evaluated (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: This study investigated the limit of the number of samples that can reliably evaluated for preference in a single laboratory test session. Multiple samples were presented to 200 subjects randomly assigned to five conditions. Two critical samples were included under each condition and the number of other samples varied from zero to four. Two replications of each set were evaluated by each subject in a single session without his knowledge that samples were repeated. The total number of samples for the five experiments were 4, 6, 8, 10 and 12. The experiment was run separately with milk, soup and gravy base and maple syrup. There was no evidence that serving up to 12 samples in a single session adversely affected preference discrimination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12062.x
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