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  • 1
    Electronic Resource
    Electronic Resource
    Variation in Cancer Risk Estimates for Exposure to Powerline Frequency Electromagnetic Fields: A Meta-Analysis Comparing EMF Measurement Methods (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Risk analysis 15 (1995), S. 0 
    Details
    ISSN: 1539-6924
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: We used meta-analysis to synthesize the findings from eleven case-control studies on cancer risks in humans exposed to 50-60 Hertz powerline electromagnetic fields (EMFs). Pooled estimates of risk are derived for different EMF measurement methods and types of cancer. EMF measurement methods are classified as: wiring configuration codes, distance to power distribution equipment, spot measurements of magnetic fields, and calculated indices based on distance to power distribution equipment and historic load data. Pooled odds ratios depicting the risk of cancer by each measurement type are presented for all cancers combined, leukemia for all age groups and childhood leukemia. The wire code measurement technique was associated with a significantly increased risk for all three cancer types, while spot measures consistently showed non-significant odds ratios. Distance measures and the calculated indices produced risk estimates which were significant only for leukemia.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1539-6924.1995.tb00321.x
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  • 2
    Electronic Resource
    Electronic Resource
    Person: Innovation Styles Profile of IS Personnel vs Other Occupations (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 5 (1996), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: W. C. Miller's Innovation Style Profile (ISP) instrument was used to collect data from IS personnel to compare the innovation styles of IS personnel with those in other occupations. Analysis of the results revealed significant differences. Knowledge of these differences should enable teams comprised of IS personnel and user personnel not only to better tolerate their differences but to better appreciate the value of multiple approaches to innovation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8691.1996.tb00148.x
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  • 3
    Electronic Resource
    Electronic Resource
    Structural and serological studies of lipopolysaccharides from proposed new serotypes (O25 and O26) of Serratia marcescens (1995)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 130 (1995), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The surface polysaccharides of the two most recently proposed O-serotype strains of Serratia marcescens, O25 and O26, were characterised in terms of their chemical structure and immunological reactions. No polymer was isolated from O25, which was shown to lack both capsular K-antigen and smooth, O-antigenic lipopolysaccharide. A neutral polysaccharide was isolated from O26 and shown to be a polymer of rhamnose and N-acetylgalactosamine of the type previously found in the O9 and O15 reference strains. Serological cross-reactions among all three strains were demonstrated by using both whole-cell enzyme-linked immunosorbent assay and immunoblotting of lipopolysaccharide resolved by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate. No acidic polysaccharide was found in O26 and this was consistent with the absence of an immunogenic capsule. Thus, neither strain qualifies for inclusion as a new serotype in either an O-typing or a K-typing scheme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1995.tb07730.x
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  • 4
    Electronic Resource
    Electronic Resource
    Isolation of promoters from Brevibacterium flavum strain MJ233C and comparison of their gene expression levels in B. flavum and Escherichia coli (1995)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 131 (1995), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract A promoter probe shuttle vector suitable for the isolation of promoter elements from coryneform bacteria was constructed. This vector carried the neomycin phosphotransferase (NPTII) gene from transposon Tn 5 as a reporter gene, and was capable of replication in both Escherichia coli and Brevibacterium flavum. The vector was used in the construction of a B. flavum library of 899 independently isolated promoter clones. Promoters with a wide range of activities in B. flavum, including some very strong promoter elements, were isolated. Comparative analysis suggests that significant differences between B. flavum and E. coli may exist in the determinants of promoter strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1995.tb07765.x
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  • 5
    Electronic Resource
    Electronic Resource
    Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04437.x
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  • 6
    Electronic Resource
    Electronic Resource
    Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Beef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age type then were inoculated with about 6.0 log10 CFU/mL of rifampicin-resistant. Escherichia coli O157:H7 and Salmonella typhimurium (ATCC 13311) were randomly assigned to 1 of 3 treatments (control; 95 °C hot water alone, or with 2% L-lactic acid). After treatment, trimmings were ground, held for 0, 14, 28, or 42 d in chub packages at 4 °C, and total aerobic plat counts, E. coli O157:H7, and S. typhimurium counts were determined. Non-inoculated trimmings were also treated and samples were evaluated for pH, fat, moisture, TBA, meat color by colorimeter, and meat color, and odor by trained sensory panels. Trimmings treated with water or hot water plus lactic acid reduced levels of E. coli O157:H7 and S. typhimurium and tended to be darker after treatment. Meat odor in the final product was not affected by treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12289.x
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  • 7
    Electronic Resource
    Electronic Resource
    Browning Inhibition in Fresh-Cut Pears (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Treatments to control browning and maintain quality of fresh-cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4-hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4°C. Samples were evaluated for browning, microbial spoilage, and presence of off-flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh-cut Bartlett and d'Anjou (but not Bosc pears) for 12–14 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15738.x
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  • 8
    Electronic Resource
    Electronic Resource
    In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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 objectives were to determine if adding ascorbic acid (AA) to rice cereal enhanced iron availability, and if so, the best ratio of AA to Fe to maximize Fe availability. Also, we sought to determine whether mixing rice cereal with apple juice fortified with AA, compared to mixing it with water, would increase Fe availability. An in vitro digestion/cell culture model was used. Iron availability was increased at an AA:Fe molar ratio of 0.8:1 and maximal at 1.6:1. Mixing apple juice with rice cereal to approximate an AA:Fe ratio of 1.2:1 did not enhance Fe availability. Results indicate that factors in the apple juice offset any enhancement effects of AA on Fe availability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15942.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Research was undertaken to develop improved methods of sanitizing apples contaminated with Escherichia coli. Unwaxed Golden Delicious apples, inoculated with non pathogenic E. coli, were washed with 200 ppm Cl2, commercial washing formulations, 5% H2O2, or combinations of H2O2 with commercial formulations at ca. 20°C or 50°C. Heated commercial formulations achieved a 2.5 log reduction in E. coli load, compared to a 2 log reduction for 200 ppm Cl2. However, heated combinations of H2O2 with acidic surfactants achieved a 3–4 log reduction. Residual H2O2 in treated apples dissipated within several hours. These results demonstrate the efficacy of H2O2 in decontaminating apples containing E. coli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15121.x
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  • 10
    Electronic Resource
    Electronic Resource
    Heat Curing of Whey Protein Films (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Heat curing of edible whey protein isolate (WPI) films was studied as a means of improving mechanical and water vapor barrier properties. Curing temperature and relative humidity (RH) effects on the rate of change of maximum tensile stress (TS), elongation at break (E), Young's Modulus (Ym), and water vapor permeability (WVP) were investigated. Cure time linearly affected TS and Ym, while influencing E and WVP exponentially. Increased cure temperature and reduced RH accelerated TS increase, E and Ym decrease, and increased improvement in WVP barrier properties. These data support the hypothesis that heat curing may elicit additional cross-linking of protein, yielding increased TS and decreased E and WVP; however, further work is required to confirm this hypothesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12241.x
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