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  • 1
    Electronic Resource
    Electronic Resource
    Semi-Nonparametric Estimates of Currency Substitution: the Demand for Sterling in Europe (2004)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Review of international economics 12 (2004), S. 0 
    Details
    ISSN: 1467-9396
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The paper presents new evidence of significant substitution between European domestic monetary assets and foreign holdings of sterling. The finding of significant cross-country currency substitution implies reduced costs of transition towards monetary union and easier European policy convergence. Elasticities of substitution, using the Morishima measure, are estimated from the semi-nonparametric Fourier flexible form.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9396.2004.00456.x
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  • 2
    Electronic Resource
    Electronic Resource
    Biotransformations of aromatic aldehydes by acetogenic bacteria (1990)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 67 (1990), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Vanillin was subjet to O demethylation and supported growth of Clostridium formicoaceticum and Clostridium thermoaceticum. Vanillin was also stimulatory to the CO-dependent growth of Peptostreptococcus productus. the aldehyde substituent of vanillin was metabolized by routes which were dependent upon both the acetogen and a co-metabolizable substrate (e.g. carbon monoxide [CO]). C. formicoaceticum and C. thermoaceticum oxidized the aldehyde group of vanillin to the carboxyl level, while P. productus reduced the aldehyde group of vanillin to the alcohol level. In contrast, during CO-dependent growth, C. thermoaceticum reduced 4-hydroxybenzaldehyde to 4-hydroxylbenzyl alcohol while P. productus both reduced and oxidized 4-hydroxybenzaldehyde to 4-hydroxybenzyl alcohol and 4-hydroxybenzoate, respectively. These metabolic potentials indicate aromatic aldehydes may affect the flow of reductant during acetogenesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1990.tb13839.x
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  • 3
    Electronic Resource
    Electronic Resource
    Growth of thermophilic acetogenic bacteria on methoxylated aromatic acids (1988)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 52 (1988), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The methoxylated aromatic acids vanillate and syringate supported the growth of Clostridium thermoaceticum and Clostridium thermoautotrophicum in an undefined culture medium (U); p-hydroxybenzoate or U did not support growth. Growth was proportional to the number of O-methyl residues on the aromatic ring and to the concentration of the methoxylated aromatic acid in U. Protein profiles, obtained by sodium dodecyl sulfate-polyacrylamide gel electrophoretic (SDS-PAGE) analysis of cell extracts from vanillate, syringate, methanol, and glucose cultures of C. thermoaceticum, indicated differential gene expression between O-methyl aromatic-, methanol- and glucose-grown cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1988.tb02566.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of carbon monoxide on one-carbon enzymes and energetics of Clostridium thermoaceticum (1986)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 34 (1986), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Clostridium thermoaceticum was cultivated heterotrophically under CO2, carbon monoxide (CO), and H2 gas phases. Formate dehydrogenase (FDH) levels increased 4-fold in CO cultures; formyltetrahydrofolate synthetase (FTS) levels were not influenced by the cultivation gas phases tested. While CO dehydrogenase (CODH) was slightly stimulated in CO cultures, CO-dependent acetyl phosphate-synthesizing system (APSS) activity increased sharply in both CO and H2 cultures. Yglucose values increased, whereas doubling times and acetate to biomass ratios decreased significantly in CO cultures, suggesting that CO cultures were energetically dissimilar to non-CO cultures. This finding, together with the absence of CO-dependent ATP-independent synthesis of formyltetrahydrofolate (formyl-THF), supports the hypothesis that conservation of CO-derived energy involves electron transport phosphorylation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1986.tb01345.x
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  • 5
    Electronic Resource
    Electronic Resource
    Genome diversity at the serA-linked capsule locus in Escherichia coli (1992)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 100 (1992), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Individual isolates of Escherichia coli synthesize one of more than 70 chemically distinct polysaccharides which form the capsule. In this article we review the genetics of capsule production in E. coli and highlight what this is beginning to reveal in terms of the genetic basis of the structural diversity of polysaccharides. The serA-linked capsule locus can take three different allelic forms. Two of these are associated with capsule genes and are themselves internally variant, whilst the third form has not so far been implicated in capsule biogenesis. Thus the serA-linked region of the E. coli genome is strikingly polymorphic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1992.tb14029.x
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  • 6
    Electronic Resource
    Electronic Resource
    Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species (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: : Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double-steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf-life prediction of milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10690.x
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  • 7
    Electronic Resource
    Electronic Resource
    Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species (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: : Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double-steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf-life prediction of milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11427.x
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  • 8
    Electronic Resource
    Electronic Resource
    Consumer Attitudes and Acceptability of Soy-fortified Yogurts (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 objective of this study was to determine consumer knowledge of soy and dairy foods and consumer acceptance of yogurts fortified with 2.5% soy protein concentrate (SPC). Consumers were polled from a university campus location (n= 388) and from a local grocery store (n= 159). Consumers filled out a questionnaire requesting demographics information as well as knowledge and attitudes on dairy and soy foods. Consumption of dairy foods was more frequent than consumption of soy foods. Yogurts without SPC received higher acceptance scores than yogurts containing SPC (p 〈 0.05). Acceptability scores for yogurts increased with frequency of dairy yogurt consumption (p 〈 0.05). Knowledge of the health claim increased acceptability scores for yogurts (P 〈 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08297.x
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  • 9
    Electronic Resource
    Electronic Resource
    High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese (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: The effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15468.x
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  • 10
    Electronic Resource
    Electronic Resource
    Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar (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: Hydration ratio of dry peas increased as soak time increased. Drained weights for the cv. Alaska decreased as soak time was increased, but drained weight for the cv. Garfield remained constant. Shear values increased for‘Alaska’, but decreased for‘Garfield’as soak time was extended. Moisture content decreased for‘Alaska’, but increased for‘Garfield’as soak time was extended. Objective color remained constant regardless of soak time. Sensory integrity (wholeness) was improved as soak time was extended for‘Alaska’peas. The addition of 0.5% CaCl2 solution to canned peas reduced hydration ratios, drained weights, and color, and increased shear values and sensory integrity and appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13318.x
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