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  • 1
    Electronic Resource
    Electronic Resource
    Use of Vegetable Oils in Pie Crusts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Limited research has been reported in the literature on the performance of vegetable oils in pastry. This study evaluated differences in quality between pie crusts prepared with four types of vegetable oils and those prepared with a standard hydrogenated vegetable shortening. Vegetable oils and shortening were evaluated for color, viscosity, free fatty acids, peroxide values and P/S ratio. Pie crusts were evaluated for color, shrinkage, flakiness, and sensory quality. Panelists detected no significant differences in color between vegetable oils or shortening pie crust. Percent shrinkage and flakiness of the crusts were directly related to the P/S ratio. Sensory texture and flavor scores showed no significant difference between vegetable oil crusts but the shortening crust was rated significantly lower in flavor (P ≤ 0.05) than vegetable oil crusts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03542.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Supplementation of Short Bread Cookies with Roasted Whole Navy Bean Flour and High Protein Flour (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: The quality, nutritional content and sensory acceptability of cookies supplemented with roasted whole navy bean flour and high protein bean flour were examined. The bean cookies tended to have lower spread factors and breaking strengths than the wheat flour control. The bean-supplemented cookies had higher protein content and quality than the control cookies. The control and 30% high protein flour-supplemented cookies had 7.04% and 9.42% protein and chemical scores of 27.11 and 66.41, respectively. The sensory scores were inversely related to the level of bean flour used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13242.x
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  • 3
    Electronic Resource
    Electronic Resource
    Sunflower Hull Flour as a Potential Dietary Fiber Supplement (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Confectionery hull flour (CHF) and oilseed hull flour (OHF) were evaluated as potential dietary fiber supplements. Analyses included: proximate analyses, neutral detergent fiber, acid detergent fiber, acid detergent ligrdn and buffered acid detergent fiber, water- and oil-holding capacity, pH, cation exchange capacity, emulsifying activity (EA), Gardner color values, and sensory evaluation. CHF (90.7% NDF) was slightly higher in dietary fiber than OHF (83.4%). Sunflower hull flours had a relatively high cation exchange capacity, equivalent to lettuce. Sunflower hull flours were highly variable in color and EA. There was no significant difference in aroma of muffins made with hull flour or wheat bran but differences did exist in appearance, flavor and texture. Sunflower hull flour showed potential as a dietary fiber supplement but its exact physiological effects have not yet been established.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03517.x
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  • 4
    Electronic Resource
    Electronic Resource
    A High Performance Liquid Chromatographic Method for Chlorogenic Acid Determination in Sunflower Seeds (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A new high performance liquid chromatographic (HPLC) method for chlorogenic acid determination in sunflower seeds is described. This method offers a relatively rapid and highly selective way to separate chlorogenic acid from caffeic acid and other polyphenolic compounds in sunflower seeds. The HPLC method results are compared with those of the spectrophotometric method and no significant difference is shown between methods using confectionery seeds but significant differences are shown with the oilseed varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14842.x
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  • 5
    Electronic Resource
    Electronic Resource
    Sunflower Butter: Nutritional Evaluation and Consumer Acceptance (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 nutritional and sensory quality and physical characteristics of commercially and experimentally processed sunflower butters were evaluated. The analyses included: proximate analyses, calories, available lysine, in vitro protein digestibility, C- and DC-PER, phytic acid, a 9-point hedonic test, Gardner color, and spreadability determinations. Sunflower butter was found to have a good overall nutritional value with a protein quality approximately equal to that of peanuts. Roasting conditions had a significant impact on nutritional and sensory quality, color and spreadability of sunflower butter. Taste panelists generally rated sunflower butter lower than peanut butter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14832.x
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  • 6
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Various parts of the perennial Buffalo gourd, Cucurbita foetidissima HBK, have been analyzed for crude protein, crude fat, acid detergent fiber, lignin, ash and gross energy content. The embryo, which contains about 48% oil, has a protein content exceeding 70% after oil has been extracted. The content of linoleic acid in the oil ranges from 45–65%. The roots contain more than 55% starch on a dry-weight basis. The vine forage and fruit pulp have potential as a roughage source for ruminants. This feral plant is well adapted to arid lands and merits further investigation as a possible source of oil, protein and starch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00647.x
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  • 7
    Electronic Resource
    Electronic Resource
    The Occurrence of Agricultural Chemicals in Illinois' Rural Private Wells: Results from the Pilot Study (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water monitoring & remediation 15 (1995), S. 0 
    Details
    ISSN: 1745-6592
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Water samples from 240 private wells in rural Illinois were collected over one year and analyzed for 39 agricultural chemicals. Sampling was conducted to provide preliminary information to refine a plan for a statewide survey of the agricultural chemical contamination of rural private wells. Wells were sampled according to a stratified random sampling plan that included four classes of depth lo the uppermost aquifer material and two classes of well type. Depth lo uppermost aquifer material was defined as the depth from ground surface to a geologic material that, if saturated, could he used as an aquifer.Occurrence, defined as the presence of one or more target analytes in a well water sample above some specified concentration, was shown to be higher in large-diameter bored or dug wells than in small-diameter drilled wells. For small-diameter wells, occurrence generally decreased as the depth to the uppermost aquifer material increased, In addition, depth to the uppermost aquifer material could be used to predict the occurrence of some individual agricultural chemicals, such as nitrate and atrazine, but could not be used to predict the occurrence of pielorarn or pesticides in small-diameter wells.Of the 39 target analytes, 10 were detected at concentrations exceeding their respective minimum reporting levels. Nitrate and atrazine were the only compounds found at concentrations exceeding their respective maximum contaminant levels (MCLs) or U.S. EPA lifetime health advisory limits (HAI.s).A nonparametric statistical technique, contingency table analysis, identified factors associated with the occurrence of agricultural chemicals in three of the file study areas. Elevated specific conductance (〉500 μmhos/cm) of the sampled water was strongly associated with the occurrence of agricultural chemicals. This association was common to all three study areas analyzed. Identification of the source of the specific conductance could help identify the dominant pathway for transport of agricultural chemicals to ground water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6592.1995.tb00512.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Role of Rabbit Immunoglobulin Allotypes in an Immune Network (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 418 (1983), 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.1749-6632.1983.tb18059.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched Spaghetti (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 encapsulation, iron and low (LT) or high (HT) temperature drying on thiamin, riboflavin and niacinamide concentrations and on cooked spaghetti parameters of enriched spaghetti were studied. Thiamin, riboflavin and niacinamide were greater in the encapsulated enriched spaghetti. Cooked spaghetti had lower cooked weight but greater firmness when enriched with encapsulated vitamins. Thiamin, niacinamide and cooked weight were greater in cooked spaghetti when iron was added, but spaghetti was less firm. High temperature drying resulted in lower riboflavin and niacinamide in dried spaghetti but did not affect vitamin concentrations in cooked spaghetti. High temperature drying caused less cooking loss and greater firmness in cooked spaghetti.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14084.x
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  • 10
    Electronic Resource
    Electronic Resource
    Chloramphenicol-induced stabilization of cat messenger RNA in Bacillus subtilis (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Molecular microbiology 5 (1991), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: The expression of the chloramphenicol-inducible chloramphenicol-acetyltransferase gene (cat), encoded on Staphylococcus aureus plasmid pUB112, is regulated via a translational attenuation mechanism. Ribosomes, which are arrested by chloramphenicol during synthesis of a short leader peptide, activate catm RNA translation by opening a 5′-located stem-loop structure, thus setting free the cat ribosome-binding site. We have determined the 5′ and 3′ ends of cat mRNA and analysed its stability in Bacillus subtilis. In the absence of the antibiotic, the half-life of cat mRNA is shorter than 0.5 min; it is enhanced to about 8 min by sub-inhibitory concentrations of the drug. No decay intermediates of cat mRNA could be detected, indicating a very fast degradation after an initial rate-limiting step. ochre nonsense mutations in the 5′ region of the cat structural gene, which eliminate cat mRNA translation, did not affect its chloramphenicol-induced stabilization. Mutations in the leader-peptide coding region, which abolish ribosome stalling and, therefore, cat gene induction, also eliminate cat mRNA stabilization. We conclude that cat mRNA is stabilized on induction by a chloram-phenicol-arrested ribosome, which physically protects a nuclease-sensitive target site in the 5′ region of cat mRNA against exo- or endonucleolytic initiation of degradation. This protection is analogous to ermA and ermC mRNA and seems to reflect a general mechanism for stabilization of mRNA derived from inducible antibiotic resistance genes in B. subtilis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2958.1991.tb01862.x
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