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  • 1
    Electronic Resource
    Electronic Resource
    Preservation of Concentrated Cheese Whey by Combined Factors (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Concentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (aw), lowered pH, and addition of potassium sorbate, thus avoiding the drying operation. The whey so obtained could be stored for up to 3 months at 30°C without bacterial or mold deterioration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10550.x
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  • 2
    Electronic Resource
    Electronic Resource
    Copper complexation in eutrophic and humic Lake Tjeukemeer, The Netherlands (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Freshwater biology 21 (1989), S. 0 
    Details
    ISSN: 1365-2427
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SUMMARY. 1. Copper(II) complexation in the eutrophic. humus-rich Lake Tjeukemeer was measured fortnightly for several years by copper titration (Ion Selective Electrode) and by copper solubilization. Additionally, the copper speciation during titration was followed by ultrafiltration.2. The Tjeukemeer showed high ligand concentrations able to complex up to 8.5X10-5 M Cu.3. Scatchard plots and affinity spectra of the titration data allowed the discrimination of at least three different binding sites. In Scatchard plots log K values ranged from 5 to 9, in affinity spectra from 4.5 to 8.4. The highest log K values coincided with relatively low humus concentrations and blooms of algae, mainly Cyanobacteria.5. The ultrafiltration experiments indicated that relatively small size fractions (〈10 nm) have the highest copper binding affinity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2427.1989.tb01375.x
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  • 3
    Electronic Resource
    Electronic Resource
    Cytochemical Localization of Plasma Membrane Enzyme Markers During Interiorization of Tachyzoites of Toxoplasma gondii by Macrophages (1989)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 36 (1989), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The enzyme activity of Mg-ATPase, Na+-K+-ATPase, 5′-nucleotidase and NAD(P)H-oxidase was cytochemically detected at the ultrastructural level in mouse peritoneal macrophages infected with untreated and with specific antibody-coated Toxoplasma gondii tachyzoites. The Mg++-ATPase and 5′-nucleotidase were distributed throughout the macrophages’plasma membrane but were not observed in the membrane lining endocytic vacuoles containing ingested parasites; however, Na+-K+-ATPase activity was detected in the macrophages’plasma membrane as well as in the parasitophorous vacuoles that contained untreated or specific antibody-coated parasites. Reaction product, indicative of NAD(P)H-oxidase, was detected in the parasitophorous vacuoles that contained only-specific antibody-coated parasites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1989.tb01066.x
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  • 4
    Electronic Resource
    Electronic Resource
    Spermatogonial Multiplication and Stem-Cell Renewal in the Rhesus Monkey (Macaca mulatta) after X-Irradiation (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 513 (1987), 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.1749-6632.1987.tb25021.x
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  • 5
    Electronic Resource
    Electronic Resource
    Pro-opiomelanocortin (POMC) as Homeostatic Control System (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 512 (1987), 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.1749-6632.1987.tb24971.x
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  • 6
    Electronic Resource
    Electronic Resource
    Plasmid distribution among unicellular and filamentous cyanobacteria: Occurrence of large and mega-plasmids (1986)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 37 (1986), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The plasmid content of 7 unicellular and 4 filamentous cyanobacterial strains has been analyzed. All strains were found to carry small plasmids while some strains harbor large plasmids up to approx. 400 kb. In addition, at least one megaplasmid of about 1000 kb was detected in the unicellular strain Synechococcus PCC7942. In the filamentous strain Calothrix PCC7601, 2 different distribution patterns of plasmids were observed in different subcultures, suggesting the presence of mobile DNA elements in this strain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1986.tb01807.x
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal Analysis of the Freezing of Ice Cream Brickettes by the Finite Element Method (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: An unsteady-state theoretical analysis of the cooling of a large cross-section ice cream brickette is presented, to model the hardening process required for handling and storage purposes. The material physical properties, i.e. heat conductivity and thermal capacity, are considered temperature dependent, according to available experimental data on a vanilla ice cream. The material is assumed to be macroscopically homogeneous, in the sense that the phase change is simulated by adoption of effective physical properties. The bidimensional differential equations governing the process have been solved numerically using the finite element method, which is extremely powerful for defining optimal design criteria and process control strategies. Results are presented and discussed for different external heat transfer conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10500.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of the Extraction of a Hemagglutinin on the Nutritive Value of Amaranthus leucocarpus Seeds (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Hemagglutinins present in Amaranthus leucocarpus seed meal were extracted with saline buffer and nutritive value was estimated by PER, NPR as well as Digestible Energy Consumption Evaluations. Protein digestibility was determined both in vitro and in vivo. Trypsin inhibitor activity was also determined. Saline-extracted Amaranth meal had significantly higher PER and NPR values than whole meal (p〈0.05). There were no significant differences in digestible energy (Kcal/day/ animal) and protein consumption (g/day/animal) between diets (p〈0.05). A. leucocarpus improves in nutritive value after the saline extraction procedures and has a good potential as a complementary food due to its lysine content. In addition purified agglutinin may be a useful biochemical.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10569.x
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  • 9
    Electronic Resource
    Electronic Resource
    Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13282.x
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  • 10
    Electronic Resource
    Electronic Resource
    Chemical and Sensory Properties of Thirteen Major Beef Muscles (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Chemical and sensory properties of the following thirteen muscles from ten Angus steers were evaluated: semimembranosus, semitendinosus, adductor, biceps femoris, rectus femoris, gluteus medius, psoas major, longissimus - loin portion (LD-L), longissimus - rib portion (LD-R), triceps, infraspinatus, pectoral, and supraspinatus. Steaks (3.8 cm) were cooked to 70°C internally on open hearth grills for sensory evaluation. Muscles from the round and chuck, excluding the infraspinatus, were generally scored lower by the sensory panel than muscles from the loin and rib. The psoas major, LD-L, LD-R, and infraspinatus were more tender (P 〈 0.05) than seven other muscles; WBS values followed the same trend. Large ranges were observed among muscles for percent fat, sarcomere length, and total collagen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12968.x
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