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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 40 (1987), S. 0 
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: An enzyme immunoassay (enzyme-linked immunosorbent assay; ELISA) to detect mouse antibody to exotoxin of Pseudomonas pseudomallei was developed in which exotoxin preparations were used to coat the solid phase. The specificity of the assay was supported by inhibition assays with the toxin preparations. Sera from immunised mice and supernatants from antitoxin-producing hybridoma cells were tested by this technique, and the ELISA described appears to provide a sensitive, specific, and practical method for the determination of (a) antibody to exotoxin, and (b) concentration of exotoxin. Both systems may prove invaluable in the diagnosis of melioidosis and in epidemiological studies of melioidosis in endemic areas.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Breast rolls with 6 antimicrobial additive treatments—no preservatives (control), 0.1% potassium benzoate (PB), 2% sodium lactate (SL), 0.1% potassium benzoate plus 2% sodium lactate (PB + SL), 2% sodium lactate plus 0.1% sodium diacetate (SL + SDA), and 0.1% potassum benzoate, 2% sodium lactate, and 0.1% sodium diacetate (PB + SL + SDA)—were prepared. Samples were irradiated at 0, 1.0, or 2.0 kGy, and then the quality characteristics of turkey rolls were analyzed. Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls. Addition of PB or SDA, and irradiation had no significant effect on texture. Adding 2% SL affected color values. The color a* and b* values of turkey rolls with 2% SL added were significantly lower than those of the control, and this difference was maintained after irradiation and during storage. No difference in color and texture was observed between turkey rolls added with SL and those added with SL + PB + SDA. Breast rolls containing antimicrobials had more lipid oxidation than control. Irradiation and storage slightly enhanced lipid oxidation, although the overall lipid oxidation was very low. Irradiation promoted the formation of dimethyl disulfide and dimethyl trisulfide. Adding PB in breast rolls greatly increased the formation of benzene during irradiation, whereas other antimicrobial additives had no significant effects on volatiles.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    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 spot test method for detection of aldehydes has been adapted calorimetrically for quantitative determination of total aldehydes in aqueous solutions. The final colored complex has an absorption maximum at 510-525 mμ. The technique is simple, and the color produced is linear with aldehvde concentrations up to 300 mg/liter using n-octanal and trans-2-hexenal as a mixed standard. The test is applicable to aldehyde determinations in orange essence provided proper sample dilution is made before analysis.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    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 study was conducted on high alkalinity lye-peeling wastes from Irish potatoes to determine the optimum time and temperature of fermentation, predominant types of bacteria, and handling conditions suitable for fermentation. The optimum temperature for fermentation was 30°C. Both aerobic and anaerobic conditions were suitable for fermentation, but aerobic fermentation at 30-35°C was efficient in reducing the pH below 7.0. Wastes fermented more rapidly when seeded with previously fermented wastes. Starch content decreased in the wastes during fermentation, but total sugars and pectin increased in both nonsterilized and sterilized lots. Dry matter content decreased approximately 1% during fermentation but remained stable in storage. The greatest increase in acidity was due to lactic acid although small changes occurred in other organic acids. The major bacteria found in the fermented wastes were tentatively identified as L. delbrueckii, S. faecium and S. lads.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sinapine, choline chloride, and sinapic acid were evaluated for bitterness and astringency, at suprathreshold concentrations in water, by a trained sensory panel using magnitude estimation. Power functions (S = kCn) were established for the bitterness of each of the three chemicals and the reference caffeine; none of the exponents for bitterness was significantly different from caffeine (n = 0.98) suggesting that, for any of these taste precursors, a doubling of concentration would double the bitterness perceived. Equimolar solutions of caffeine and sinapine were considered similar in intensity and significantly more bitter than choline chloride; sinapic acid was intermediate in bitterness. The sum of the bitterness values calculated from the power functions for choline chloride and sinapic acid accounted for approximately 80% of the bitterness of sinapine, at equimolar concentrations. Fifty to 94% of the bitterness perceived from tasting water slurries of rapeseed flour and protein concentrate was explained by the bitterness expected from their content of sinapine and free choline. Reliable power functions could not be established for the astringency of sinapine, choline chloride, and sinapic acid at the concentrations used. However, a clear psychophysical function was established for the astringency of the reference alum.
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    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 changes in protein structure associated with the preparation and frozen storage of surimi were investigated. Raw surimi was prepared by repeatedly washing Alaska pollock flesh with chilled water. The product was either slowly frozen or underwent rapid freezing using liquid air; in either case it was then subjected to frozen storage at -20 °C for 24 mo. Fourier transform infrared/attenuated total reflectance (FTIR/ATR) spectroscopy showed that during preparation of surimi, the a-helix content increased with increased number of washing cycles. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition of actin to a higher temperature during surimi preparation. Electrophoresis, FTIR/ATR spectroscopy, and DSC results revealed a loss of myofibrillar proteins from surimi after 3 washing cycles, suggesting that 3 washing cycles were adequate to prepare surimi. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed relatively minor changes in protein subunit structure with some loss of the myosin light chains (MLC); myosin heavy chain (MHC), actin, and tropomyosin were found to be relatively stable. Native-PAGE showed no major changes in surimi after 24 mo storage at -20 °C. FTIR/ ATR spectroscopy indicated a significant decrease in a-helix relative to p-sheet structure in surimi after 2 y of storage at -20 °C. The loss of α-helical content was more significant in slowly frozen surimi compared with rapid-frozen surimi samples. DSC results revealed a shift in the thermal transition of actin to lower temperatures during frozen storage of surimi.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Raw turkey breasts were aerobically or vacuum-packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential of the samples were determined. Irradiation produced off-odor volatiles associated with lipid oxidation and sulfur-volatiles; the off-odor was much higher in aerobic packaging. Volatiles increased with irradiation dose, aerobic packaging, and storage time. Irradiation increased stable pink color with both aerobic and vacuum-packaging. Irradiation increased the production of carbon monoxide (CO) and reducing property, indicating that CO-myoglobin could be responsible for the pink color. Lipid oxidation and color changes were not related in irradiated frozen turkey.
    Type of Medium: Electronic Resource
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  • 8
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 616 (1990), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 767 (1995), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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