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  • 1
    Electronic Resource
    Electronic Resource
    Cloning and sequencing of the nifH gene of Desulfovibrio gigas (1989)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 61 (1989), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The Desulfovibrio gigas nifH gene has been cloned and sequenced. It consists of an open-reading frame of 822 base pairs encoding a 274 amino acid polypeptide. A potential ntrA-dependent promotor sequence is present. The gene lacks an upstream activator sequence homologous to those often found in nif genes subject to activation by nifA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1989.tb03555.x
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  • 2
    Electronic Resource
    Electronic Resource
    Identification of sequences important for recognition of vnf genes by the VnfA transcriptional activator in Azotobacter vinelandii (1996)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 135 (1996), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract To analyze regulation of the vanadium-dependent nitrogenase of Azotobacter vinelandii, plasmids carrying vnfE-, vnfH-, or vnfD-lacZ fusions were transferred to Escherichia coli. These genes were expressed only if VnfA was present. Deletions of the vnfE upstream region were constructed and comparison of a region necessary for expression with sequences upstream of other vnf genes indicated a substantially conserved motif, GTAC-N6-GTAC, hypothesized to be the binding site for VnfA. This motif was duplicated with 17 or 18 bases lying between each in the vnfH and vnfD promoters. Deletion analysis of the vnfH promoter indicated that both motifs were necessary for full expression. In footprinting experiments, VnfA significantly protected from methylation the guanine residues within or immediately adjacent to the proposed VnfA recognition motifs. The active form of VnfA is probably interacting dimers, a tetramer, or a higher order oligomer since two regions of dyad symmetry are required for its interaction with the DNA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1996.tb07992.x
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  • 3
    Electronic Resource
    Electronic Resource
    Characterisation of tomato golden mosaic virus as a geminivirus (1981)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 11 (1981), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1981.tb06977.x
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  • 4
    Electronic Resource
    Electronic Resource
    Evidence for a Na+ / H+ electrogenic antiporter in an alkaliphilic cyanobacterium Synechocystis (1995)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 128 (1995), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract An alkaliphilic cyanobacterium characterized as a Synechocystis species was purified from a soil sample taken from a village in Java, Indonesia, by its preferential growth at elevated pH; it grew optimally at pH 9.5. Phosphorus nuclear magnetic resonance studies showed that the organism can maintain a ΔpH of over 2 pH units at an external pH of 10. It was observed that the viability of the organism in the dark was dependent on sodium ions. Evidence from experiments in which the extrusion of Na+ was measured from cells subjected to an alkali shock suggests that the organism possesses a Na+ / H+ electrogenic antiporter which is used for the maintenance of pH homeostasis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1995.tb07542.x
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  • 5
    Electronic Resource
    Electronic Resource
    Relationship of Texture to pH and Collagen Content of Yellowtail Flounder and Cusk (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: There were measurable and significant differences in texture between flounder and cusk; flounder had a greater percent soluble collagen and a higher average pH than cusk, regardless of sampling location on the fillet (head or tail section) or chronological age. However, regression analysis of single species linear relationships indicated that collagen solubility and pH had little or no effect on mechanical texture measurements. Total collagen, age, and sampling location had no effect on texture in cooked flounder or cusk. No consistent linear relationships between texture and the chemical measurements studied were found; however, the data do suggest that, within a species, certain sampling locations may provide a reliable measure of texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13735.x
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  • 6
    Electronic Resource
    Electronic Resource
    Development of a Frankfurter Analog From Red Hake Surimi (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: The development of an essentially fat-free, frankfurter analog from red hake surimi is described. In consumer tests against four commercial brands of frankfurters, the analog competed well with a chicken frankfurter, but neither chicken nor fish achieved the levels of acceptance of beef-containing products. Warner-Bratzler shear measurements revealed significant changes in texture in the fish and chicken frankfurters during a 21day storage period at 2°C. The analog proved to have lower populations of certain microorganisms as compared to the other products tested. There was no spoilage detected in any of the products evaluated after 21 days at 2°C. The nutritional advantages of the analog are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13391.x
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  • 7
    Electronic Resource
    Electronic Resource
    Chemical and Physical Changes in Red Hake Blocks During Frozen Storage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Storage stability of frozen red hake blocks over a 6-month period was studied under commercial conditions with processing modifications. The rate of DMA formation was significantly greater in samples dipped in polyphosphate and erythorbate compared to a reference (−90°C) or to a 5-day aged sample. There were no significant differences in the rate of decrease of extractable protein nitrogen over the 24-week period. A trained sensory panel found samples from aged fish to be generally more acceptable from a flavor and texture stand-point than the other treated samples. Mechanical shear forces tended to be higher for samples dipped in polyphosphate-erythorbate and lowest for 5-day samples among treated fillets. With proper handling red hake fillets may make a satisfactory commercial frozen block.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11028.x
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  • 8
    Electronic Resource
    Electronic Resource
    LOW-TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Paired muscles were used to assess the merits of a water bath method for the preparation of rare beef as compared to a conventional oven using a long-time, low-temperature process. Samples prepared in a water bath were more uniformly rare in cross-section, had significantly greater cooked yields, and were significantly more tender than oven-cooked roasts. A sensory panel found water bath samples to be significantly more tender and preferred them overall to oven-cooked samples. In addition to the above advantages, the more rapid rate of heat penetration and the potential for reduced energy requirements suggest that the water bath procedure should be examined in greater depth with an eye towards more widespread use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09099.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Effect of Sudden Cooling on the Respiration of Pea Tissue (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00075.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF MARBLING AND OTHER VARIABLES ON CASE LIFE OF NEW YORK STEAKS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 –Paired short loins from carcasses representing five degrees of marbling, slight through slightly abundant, were randomly assigned one from each pair to air and vacuum aging in a 35°F cooler before cutting into New York steaks and prepackaging for display. Half of the packaged steaks were held in a dark cooler at 35 ± 2°F for 24 hr before being placed in a lighted, open-top display case; the orher half was put immediately into the display case. Color description and color desirability of all steaks were evaluated daily by a three-member panel. Case life was terminated when a visible spot resulting from formation of metmyoglobin appeared on the surface of the meat. Vacuum-aged short loins had a higher yield of trimmed retail cuts than air-aged short loins. There was no difference in case shrink attributable to type of aging. The steaks held in a dark cooler for 24 hr had 23.8 hr less case life than those put immediately into the lighted display case. Degree of marbling had a significant positive linear effect on color description scores at 24 and 48 hr post-cutting, but did not affect color desirability score. Marbling had a significant curvilinear effect on case life with slight (the least) and slightly abundant (the greatest) amounts having the shortest case life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03301.x
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