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  • 1
    Electronic Resource
    Electronic Resource
    RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESS (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: Correlation of taste panel evaluations of bread freshness with parameters derived from standard rheological tests was explored. Results sup port the possibility that a rheological test could be standardized to be a valid predictor of bread freshness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00638.x
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  • 2
    Electronic Resource
    Electronic Resource
    QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEAT (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 –Fresh and frozen stored mechanically deboned turkey meat was incorporated into frankfurters at the 15% level and compard to red meat frankfurters. Mechanically deboned turkey meat exhibited higher emulsifying capacity than beef but lower than pork on a protein basis. This trend for emulsifying capacity was reversed when reported on a total meat basis. Emulsion stability was not essentially affected by the addition of 15% mechanically deboned turkey meat in red meat frankfurters. Differences flavor tests, preference flavor tests, and TBA values indicated that frankfurters containing 15% mechanically deboned turkey meat were comparable to all red meat frankfurters in flavor stability if fresh deboned poultry meat is used. The use of mechanically deboned poultry meat, which had undergone 90 days of frozen storage, resulted in a significantly inferior product as indicated by flavor evaluation and TBA values. Color evaluation showed slight color fading of all frankfurter treatments during storage. Microbial loads in the three frankfurther treatments showed some increased in total counts during refrigerated storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03324.x
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  • 3
    Electronic Resource
    Electronic Resource
    INFRARED SPECTROSCOPIC DETERMINATION OF DEGREE OF UNSATURATION OF FATS AND OILS (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– Infrared spectra of various fats and oils were determined. Ratios of absorbance at 3.3μ (olefinic C—H stretching band) to absorbance of other characteristic triglyceride absorption bands were calculated. Relationships between these ratios and unsaturation, as estimated by iodine value, were determined. Analyses of 25 fats and oils showed that the ratio of absorbance at 3.3μ to absorbance at 3.5μ (aliphatic C—H stretching band) and iodine value were linearly related and exhibited a correlation coefficient of 0.98. Estimation of degree of unsaturation of 19 additional fats and oils revealed an average deviation of ± 0.97 iodine value units or ± 1.12% between measured values and values calculated from infrared absorption patterns.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02061.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF LOW LEVEL GAMMA IRRADIATION ON GROWTH AND PATULIN PRODUCTION BY Penicillium patulum (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb03769.x
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  • 5
    Electronic Resource
    Electronic Resource
    APPLICATION OF LOW DOSE IRRADIATION TO A FRESH BREAD SYSTEM FOR SPACE FLIGHTS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Irradiation pasteurization of flour and bread at 50,000 rads markedly reduced their microflora. Irradiation pasteurization of bread in combination with the irradiated flour extended the period of freedom or low incidence of mold growth when stored at 21–25°C improving the use of fresh bread for flights having several weeks duration. The irradiation process reduced the presence of the mold genera Aspergillus and Penicillium, which suggests an advantage when considering potential toxic metabolites that may result from mold growth. Chemical measurements, involving TBA value, gas chromatography of bread volatiles, and infrared scanning of the bread lipids, did not show any major influences due to the irradiation process. Irradiated white bread samples after short term storage contained a new carbonyl group identified in the infrared scan that was not noted in the control white bread. This same compound, tentatively identified as propionaldehyde, appeared after 12 wk in non-irradiated white bread. Panel evaluations were unable to distinguish aroma, appearance, flavor, texture or freshness differences attributable to the irradiation process used in this study. Within the type of bread specified by NASA, no general detrimental quality changes were observed due to the irradiation treatments used. Overall the results support the application of low dose irradiation in the extension of mold-free fresh bread for space flights.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02795.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room temperatures, the white meat sausages became very unstable after 18.2°C and were most stable at 12.8°C. Dark meat sausages were significantly more unstable than white meat emulsions under both chopping environments. Tensile strength of cooked white and dark meat emulsions declined with increases in chopping temperature. When prepared in l.5°C surroundings, tensile strength changes were notable only after 10 min chopping for white meat. Dark meat sausage tensile strength seemed unaffected by chopping time. In contrast to earlier red meat emulsion work, protein denaturation was indicated to occur in turkey meat emulsions prepared under both cold and room temperature environments. Decreases in soluble proteins due to increased chopping occurred under both conditions. Protein denaturation is believed to be partially responsible for emulsion breakdown. Dark meat showed more protein denaturation than white meat emulsions. Photomicrographs of histologically prepared meat emulsions showed disruption of the protein-fat globule interface as a result of increased chopping or temperature, or both. Coalescence and emulsion breakdown occurred at end-point chopping temperatures similar to those reported by red-meat workers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04845.x
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  • 7
    Electronic Resource
    Electronic Resource
    Kinetics of Na-Ca Exchange Current after a Ca2+ Concentration Jump (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 779 (1996), 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.1749-6632.1996.tb44799.x
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  • 8
    Electronic Resource
    Electronic Resource
    DNA TYPING FOR HLA-DPB1-ALLELES IN GERMAN PATIENTS WITH SYSTEMIC LUPUS ERYTHEMATOSUS USING THE POLYMERASE CHAIN REACTION AND DIG-ddUTP-LABELLED OLIGONUCLEOTIDE PROBES (1993)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of immunogenetics 20 (1993), S. 0 
    Details
    ISSN: 1744-313X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Genomic DNA of 178 German Caucasian patients with systemic lupus erythematosus are studied for HLA-DP locus by using PCR and DIG-ddUTP-labelled oligonucleotide probes. A significant increase of DPB1*0101 is observed in SLE patients compared with healthy controls (χ 〈 2 〈 = 15.27, p.c. 〈0.004). DPB1*0501 and *0901 are also slightly increased (χ2= 5.85, P 〈 0.05, p.c. = NS; χ2= 5.64, P 〈 0.05, p.c. = NS). There is no significant difference in frequency of DP alleles between male and female patients. Since a linkage disequilibrium between HLA-B, DR and DP loci is found in our SLE patients, an analysis is performed assessing the relative importance of these HLA-markers to SLE. The results show that the increase of DPB1*0101 in SLE patients is associated with the HLA-B8, DR3 haplotype and it suggests a more important role for HLA-B8, DR3 or genes within this haplotype than for DPB1*0101 in the genetic predisposition for SLE.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1744-313X.1993.tb00141.x
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  • 9
    Electronic Resource
    Electronic Resource
    Compartmentation and transport of 1-aminocyclopropane-1-carboxylic acid and N-malonyl-1-aminocyclopropane-1-carboxylic acid in barley and wheat mesophyll cells and protoplasts (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 75 (1989), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Intracellular compartmentation of 1-aminocyclopropane-1-carboxylic acid (ACC) and N-malonyl-1-aminocyclopropane-1-carboxylic acid (MACC) in wheat (Triticum aestivum L. cv. Kanzler) and barley (Hordeum vulgare L. cv. Gerbel) leaves was studied using different methods: first, the isolation of intact vacuoles from protoplasts and, second, a non-aqueous fractionation procedure. The two methods gave similar results. ACC concentrations were similar in the extravacuolar space and in the vacuole, whereas MACC was accumulated in the vacuolar space. Transport studies revealed that no specific carrier for ACC exists at the tonoplast. MACC transfer across the tonoplast was enhanced by 120% in the presence of ATP. MACC competitively inhibited malate transport into the vacuole indicating that the same transfer system catalyzes the transfer of the two dicarboxylates.It is concluded that malonylation of ACC is not a prerequisite for the transport of ACC through the tonoplast.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1989.tb04635.x
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  • 10
    Electronic Resource
    Electronic Resource
    Cloning and expression of the Campylobacter jejuni lon gene detected by RNA arbitrarily primed PCR (1998)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 165 (1998), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Fingerprinting of RNA by arbitrarily primed PCR was used to identify a heat-inducible gene in Campylobacter jejuni. Comparing RNA fingerprints from C. jejuni cells before and after 20 min of heat shock at 48°C, a differentially amplified PCR product was identified which displayed a high degree of homology to bacterial lon genes. By screening C. jejuni genomic libraries, the entire lon gene was cloned and sequenced. It encodes a protein of 791 amino acids with a calculated molecular mass of 90.2 kDa. Alignment of the Lon amino acid sequence with that of other bacterial species revealed an overall identity of up to 56.6% (Helicobacter pylori). Northern and RNA dot blot experiments confirmed heat induction of the C. jejuni lon gene, revealing a maximum 6–8-fold increase in the level of specific mRNA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1998.tb13165.x
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