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  • Blackwell Publishing Ltd  (5)
  • 1990-1994  (5)
  • 1
    Electronic Resource
    Electronic Resource
    COMPARISON OF SIMPLIFIED METHODS FOR EVALUATION OF SENSORY THRESHOLDS OF ADDED SUBSTANCES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Results obtained in the determination of sensory thresholds with three different simplified methods were compared. The methods were: a modification of the ascending method of limits (1), one based on the method of the constant stimuli (2), and one based on the use of scales (3). The study was carried out on two sensorially simple systems, sucrose and aspartame aqueous solutions. The thresholds values for sucrose obtained by method 1 (1.41 g/L) and by method 2 (1.60 g/L) were similar and within the range obtained by method 3 (0.6–1.6 g/L). For aspartame the values obtained with methods 1 and 2 were also similar (0.004 and 0.005 g/L, respectively), but they were below the minimum value of the corresponding range (0.008–0.016 g/L) calculated with method 3. These results suggest that the sensory methods provoked less variability in thresholds values than other noncontrolled factors. The limitations and advantages of each method are discussed considering: experimental work, precision of results and practical validity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00254.x
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  • 2
    Electronic Resource
    Electronic Resource
    Essential fatty acid requirements of larval gilthead sea bream, Sparus aurata (L.) (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Aquaculture research 25 (1994), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract. Two experiments were carried out to study the effect of n-3 HUFA levels in rotifers on survival, growth, activity and fatty acid composition of gilthead bream, Sparus aurata (L.), larvae. From the third to the 15th day after hatching, gilthead bream larvae received one of the three kinds of rotifers containing different percentages of n–3 HUFA. Moisture, crude lipid, saponifiable matter and fatty acid composition of total lipids of rotifers and larvae were determined.A good correlation was found between larval growth and n–3 HUFA levels in rotifers. Larval survival was also significantly improved by the elevation of the n–3 HUFA levels in rotifers. A high occurrence of hydrops was registered in larvae fed with EFA-deficient rotifers. The n–3 HUFA levels in the larvae were increased by the elevation of n–3 HUFA contents in rotifers. However, n–9 fatty acids in the larvae remained almost constant, regardless of the different 18:1n–9 contents in rotifers. Therefore, the ratio of oleic acid to n–3 HUFA, known to be an indicator of the EFA deficiency in fish, was reduced by the elevation of the n–3 HUFA levels in rotifers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2109.1994.tb00692.x
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  • 3
    Electronic Resource
    Electronic Resource
    Genetic variation among Atlantic salmon in six Spanish rivers (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 45 (1994), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Genetic variation at 24 protein loci was studied in six wild Spanish populations of Salmo salar. Temporal allelic variation and gene flow existing between rivers point out the similarity of these Spanish populations as well as the effect of stocking in the actual pattern of allelic distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1994.tb00948.x
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  • 4
    Electronic Resource
    Electronic Resource
    Failure of a stocking policy, of hatchery reared brown trout, Salmo trutta L., in Asturias, Spain, detected using LDH-5* as a genetic marker (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 39 (1991), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A useful genetic marker exists through the apparent fixation of the LDH-5*100 allele in wild populations of brown trout in rivers from Asturias, Spain, contrasted with the near fixation of the LDH-5*90 allele in hatchery populations used to stock these rivers. In sampling locations where natural reproduction occurred, the *100 allele was found exclusively in all areas having no record of hatchery stocking. The *100 allele also predominated in three stocked areas having natural reproduction; in two of these areas a few individuals of the 0 + age class were homozygous for the *90 allele. These data indicated that all catchable and reproductive fish originated from indigenous populations and thus the policy of hatchery supplementation was a failure in these areas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1991.tb05075.x
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  • 5
    Electronic Resource
    Electronic Resource
    Biogenic Amines Formation during Malting and Brewing (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Biogenic amines (histamine, tyramine, β-phenylethylamine, serotonin, tryptamine, putrescine, cadaverine, agmatine, spermine and spermidine) in raw materials, worts and beers, and their evolution during brewing were studied using HPLC. Hop and especially malt contributed to amine contents in wort and beer. Amines were not detected in rice, used as adjunct cereal. High amine production was found during malting. Spermine and spermidine levels decreased sharply during mashing, while the other amines increased, except for putrescine that did not vary. No significant changes in formation of amines occurred during fermentation, except for tryptamine and tyramine. Tyramine formed ranged from 9.70 to 27.30 mg/L.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08201.x
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