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  • 1
    Electronic Resource
    Electronic Resource
    Breeding for high yield and fibre quality in coloured cotton (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 123 (2004), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: In the present study, three types of coloured fibre cottons, i.e. white, brown and green, were compared for their fibre quality and yield. The comparison of fibre quality suggested that coloured fibre cotton was inferior as compared with white fibre cotton. To understand the effect of cellulose, mineral elements [nitrogen (N), phosphorus (P) and potassium (K)] and pH of fibre cells on the quality of fibre, these components were studied at different fibre cell developed stages in all three fibre cotton types. The cellulose content is closely associated with the quality of fibre. The higher fibre quality of white fibre cotton might be the result of the high cellulose content in it compared with coloured fibre cotton. A rapid and slow decrease in pH in white and coloured cottons, respectively, might have some effects on fibre elongation. Among the mineral contents, potassium is positively correlated with the fibre quality traits. The pigment development patterns in brown and green fibre cottons are not similar. In green fibre cotton it takes more time to deepen in colour as compared with brown fibre cotton. Possible strategies for the improvement in quality of coloured fibre cotton are discussed. The results of heterosis studies in coloured fibre cotton suggest that heterosis could improve yield and quality of coloured fibre cotton. In the present study, the hybrids between ZJU12A x ZJU05R and ZJU18A x ZJU01R, having an acceptable lint colour types plus better fibre quality and high yield performance, may be exploited further for their heterotic advantages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0523.2003.00938.x
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  • 2
    Electronic Resource
    Electronic Resource
    Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Hens were intramuscularly (im) immunized on thighs by using urease (E.C. 3.5.1.5) from Helicobactor pylori as antigen. The specificity of IgY against urease of H. pylori increased gradually after initial immunization. The collected yolk was microencapsulated with 10% or 20%β-cyclodextrin (β-CD) and gum arabic by a spray-drier. Microencapsulation was effective in protecting the IgY activity against pepsin. Liposome prepared at the lecithin/ cholesterol ratio of 1/0.25 (mole/mole) displayed satisfactory encapsulation efficiency (69%) of IgY. Increase in cholesterol content in the liposomal structure exhibited a stronger protection effect of IgY against pepsin and acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11351.x
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  • 3
    Electronic Resource
    Electronic Resource
    Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface Methodology (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Natural vitamin E was extracted by supercritical fluid extraction of carbon dioxide (SFE-CO2) from wheat germ. Several SFE-CO2 parameters, such as extracting pressure, extracting temperature, and flow rate of carbon dioxide were examined as the independent variables of central composite rotate design (CCRD). Through the response surface methodology (RSM), the optimal processing conditions were determined and the quadratic response surfaces were drawn from the mathematical models. The results demonstrated that the extracting pressure, temperature, pressure × temperature interaction, and flow rate of CO2 significantly affected the yield of the natural Vitamin E's extraction, while two interactions containing the flow rate of CO2 had no significant effect on the yield of natural vitamin E. The optimal processing conditions of the extraction of natural vitamin E in wheat germ by SFE-CO2 were: extracting pressure 5000 PSI, extracting temperature 316 K, and flow rate of carbon dioxide 1.7 ml/min. Optimum value predicted by RSM for the concentration of natural vitamin E was 2307 mg/100g. Close agreement between experimental and predicted values was obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11391.x
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  • 4
    Electronic Resource
    Electronic Resource
    Ultrasonic Spray Pyrolysis for Synthesis of Spherical Zirconia Particles (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Ceramic Society 87 (2004), S. 0 
    Details
    ISSN: 1551-2916
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: This paper presents new findings on ultrasonic spray pyrolysis of zirconium hydroxyl acetate precursor drops whose sizes were precisely measured using laser light diffraction technique. Precursor concentration plays a predominant role in determination of product particle size. At 0.01 wt% precursor concentration, conventional spray pyrolysis at 750°C using precursor drops 5–8 μm in diameter, generated by an ultrasonic nebulizer at 2.66 MHz, yielded uniform spherical yttria-stabilized zirconia (YSZ) particles 73 nm in diameter measured by scanning electron microscopy. The YSZ particle diameters were much smaller than those predicted by the one-particle-per-drop mechanism. Under similar reaction conditions, the high-throughput ultrasound-modulated two-fluid (UMTF) spray pyrolysis of larger precursor drops (28-μm peak diameter) also yielded spherical dense particles; they were significantly smaller in size than those produced by the low-throughput conventional ultrasonic spray pyrolysis of smaller drops (6.8-μm peak diameter).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1151-2916.2004.tb06332.x
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  • 5
    Electronic Resource
    Electronic Resource
    Variable Pressure-scanning Electron Microscopic Observation of Walleye Pollack Surimi Gel (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 internal structure of fish meat gel without salt made from Walleye pollack surimi were observed using a conventional scanning electron microscope (SEM) and a variable pressure-SEM (VP-SEM) at low magnifications (50x and 250x). An aggregated structure was observed under the conventional SEM, whereas a macro network structure (〉 10 μm) was observed on an exposed inner face of the same gel under the VP-SEM. These findings suggest that the endogenous network structure in fish meat gel might be destroyed during processes in preparation of samples for conventional SEM such as fixation, dehydration and metal coating. In gels containing various concentrations of NaCl, network, porous, and crevasse-like structures were also observed under the VP-SEM. These findings indicate that VP-SEM could be a very useful tool for observation of the intact internal structure of fish meat gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14157.x
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  • 6
    Electronic Resource
    Electronic Resource
    Volatile Flavor Compounds of Sweetened Condensed Milk (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 volatile compounds of sweetened condensed milk (SCM) were investigated to explain their contribution to SCM flavor. Commercially processed SCM was diluted with water and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure. Commercial liquid milk was used for comparison. The odor concentrate was analyzed by GC and GC-MS, and then fractionated by silica gel TLC and preparative GC to determine the contributors to SCM flavor. Major volatile compounds were 10 fatty acids, 14 lactones, 10 ketones, 13 hydrocarbons, 8 alcohols, 4 aldehydes, and 8 miscellaneous compounds. δ-Decalactone and δ-dodecalactone were the principal contributors to SCM flavor although the other lactones may contribute as well.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15176.x
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  • 7
    Electronic Resource
    Electronic Resource
    Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Fresh-cut lettuce inoculated with Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 was treated using cetylpyridinium chlorine (CPC) solution in a laboratory-scale immersion spray system. With 0.7 kg/cm2 spray pressure and 1.5-min spray time (ST), both bacteria were significantly reduced (P 〈 0.05) in 0.1% to 0.3% CPC spray treatments, compared with water spray controls. At the same ST, increasing spray pressure from 0.7 to 2.1 kg/cm2 further reduced bacteria by 0.5 to 1.5 log colony-forming units (CFU)/g. The 0.2% and 0.3% CPC treatments resulted in the greatest reduction of S. serovar Typhimurium and E. coli O157:H7, respectively. Similar bacterial reduction could be achieved using shorter ST with extended post-spray exposure time. No color change on the lettuce was observed after CPC treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08279.x
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  • 8
    Electronic Resource
    Electronic Resource
    Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Lactoferrin (LF) in colostral whey was isolated by anti-LF immunoglobulin in yolk (IgY)-Sepharose 4B immunoaffinity chromatography, and parameters such as binding capacity (qm) and dissociation constant (Kd, × 10−6 M) of this immunoaffinity gel for LF were discussed. Purification folds for colostral whey I (from colostrum collected within 6 d of postpartum) and colostral whey II (from colostrum collected within 1 d of postpartum) by anti-LF IgY-immunoaffinity chromatography were 135.80 and 103.60, respectively. The recovery for LF in the same colostral whey sample by anti-LF IgY-immunoaffinity chromatography was 82 to 99 %. qm of anti-LF IgY-immunoaffinity gel for LF in colostral whey I and whey II were 0.372 and 0.272 mg LF/mL wet gel, respectively. Kd of anti-LF IgY-immunoaffinity gel for LF in colostral whey I was 1.594 × 10−6 M and II was 1.587 × 10−6 M.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09442.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the Stability (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: D and z values and some thermodynamic parameters of immunoglobulin G (IgG) in phosphate buffer solution (PBS) (0.15 M NaCl/0.01 M phosphate buffer, pH 7.0) and colostral whey, with or without the presence of thermal protectants, were calculated in model systems. The D and z values for separated IgG in PBS were much lower than those for separated IgG in 20% glycerol, whey, and whey with 20% glycerol. IgG in colostral whey showed larger D and z values with the protectants. The heat denaturing rate constants at 70-82°C for separated IgG in PBS were larger than those of IgG in colostral whey; and the energies of activation for separated IgG in PBS, 0.2% glutamic acid, 10% whole milk, 20% maltose and 20% glycerol were also larger.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15977.x
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  • 10
    Electronic Resource
    Electronic Resource
    Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2%α-tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively. Edible coatings (p 〈 0.05) improved the desirable surface color of carrots without effects (p 〈 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The β-carotene level in the baby carrots (p 〈 0.05) was not affected by edible coating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08753.x
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