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  • 1
    Electronic Resource
    Electronic Resource
    Thermal Denaturation and Aggregation of Actomyosin from Atlantic Croaker (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: The denaturation of croaker actomyosin was studied with respect to the important role of coagulation and gelation phenomena in the manufacture of gel-type meat and fish products. Measurements of turbidity (A600), viscosity, calcium ATPase activity, total sulfhydryl groups and protein coagulation of croaker actomyosin solutions during heating at a constant temperature increase of 1°C/min revealed no loss of enzymic activity nor evidence of protein aggregation prior to reaching a temperature of 37–40°C, at which point the protein coagulated with corresponding loss of ATPase activity and sulfhydryl groups and an increase in turbidity. The degree of protein coagulation was highly dependent on the protein concentration. An observed increase in the apparent viscosity over the 30–35°C temperature range was postulated to result from interaction of protein molecules due to noncovalent forces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12913.x
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  • 2
    Electronic Resource
    Electronic Resource
    TEXTURAL CHANGES IN CANNED APRICOTS IN THE PRESENCE OF MOLD POLYGALACTURONASE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Several factors affecting texture of canned Blenheim apricot halves were investigated. Presence of polygalacturonase from Rhizopus arrhizus resulted in severe texture breakdown during post-canning storage. The degree of breakdown was proportional to the amount of enzyme added. Apricot halves at optimum ripeness were canned in #303 cans with 36° Brix in-going sucrose syrup preheated to 24, 60, 75 and 90°C respectively with or without added mold polygalacturonase. Addition of mold polygalacturonase to the cans resulted in rapid softening during the storage period. The samples treated with 36° Brix sucrose syrup at 24, 60, 75°C showed rapid decrease in firmness. The sample canned with 90°C syrup in the presence of mold polygalacturonase showed less softening during storage. Thermal effect on activity of polygalacturonase from the mold Rhizopus arrhizus on pectic acid was determined. Crude enzyme was more heat resistant than the purified enzyme. There was 13.5% residual polygalacturonase activity in the crude extract after heating at 100°C for 20 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02400.x
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  • 3
    Electronic Resource
    Electronic Resource
    Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker (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: Comminuted mixtures of fish muscle (surimi) and salt undergo a sol-gel transformation when subjected to heat processing which is responsible for the textural characteristics of fabricated imitation shellfish meats. Upon “setting” a fish muscle sol at temperatures below those conventionally used for heat processing meat products, a fine translucent gel network is formed which imparts strength and resiliency to the subsequently cooked gel product. Increased firmness and opacity, as well as some loss in cohesiveness, were noted upon processing surimi sols at higher temperatures. The low temperature “setting” property of fish proteins necessitates rapid forming or extrusion of the product prior to the initiation of network formation to insure a firm texture in the final product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12914.x
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  • 4
    Electronic Resource
    Electronic Resource
    Molecular Control of B-Cell Immunopoiesis (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 725 (1994), 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.1749-6632.1994.tb39786.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 processing variables, including screw speed (200,300, and 400 rpm), moisture content (18, 19.5, and 21%), and four different percentages (55,70,85, and 100%) of oat flour, on the extrudate physical properties (expansion, bulk density, and texture profiles) and sensory properties were studied. Increasing the percentage of oat flour resulted in extrudates with a lower specific length, higher bulk density, lower lightness, higher redness, lower yellowness, higher hardness, and lower springiness, gumminess, and chewiness. Higher moisture content reduced expansion, except for the 100% oat flour puffs. Screw speed had no significant effect on the bulk density, specific length, and expansion ratio. Principal Component Analysis showed that decreasing moisture content and increasing screw speed resulted in increased product temperature, which was highly correlated with attributes of a more expanded product such as lightness, crispness, shininess, and an open cell structure. With a higher screw speed and a higher product temperature, corn-related flavors were more likely to develop. High correlations between physical and sensory properties were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10274.x
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  • 6
    Electronic Resource
    Electronic Resource
    SHOULD ALL TAX-EXEMPT BORROWERS WITH INVESTMENT-GRADE QUALITY ACQUIRE CREDIT RATINGS? (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of business finance & accounting 20 (1993), S. 0 
    Details
    ISSN: 1468-5957
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-5957.1993.tb00666.x
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  • 7
    Electronic Resource
    Electronic Resource
    High-pressure/low-temperature metamorphism in northern Hubei Province, central China (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of metamorphic geology 11 (1993), S. 0 
    Details
    ISSN: 1525-1314
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: Abstract The Qinling–Dabie accretionary fold belt in east-central China represents the E–W trending suture zone between the Sino-Korean and Yangtze cratons. A portion of the accretionary complex exposed in northern Hubei Province contains a high-pressure/low-temperature metamorphic sequence progressively metamorphosed from the blueschist through greenschist to epidote–amphibolite/eclogite facies. The ‘Hongan metamorphic belt’can be divided into three metamorphic zones, based on progressive changes in mineral assemblages: Zone I, in the south, is characterized by transitional blueschist–greenschist facies; Zone II is characterized by greenschist facies; Zone III, in the northernmost portion of the belt, is characterized by eclogite and epidote–amphibolite facies sequences. Changes in amphibole compositions from south to north as well as the appearance of increasingly higher pressure mineral assemblages toward the north document differences in metamorphic P–T conditions during formation of this belt. Preliminary P–T estimates for Zone I metamorphism are 5–7 kbar, 350–450°C; estimates for Zone III eclogites are 10–22 kbar, 500 ± 50°C.The petrographic, chemical and structural characteristics of this metamorphic belt indicate its evolution in a northward-dipping subduction zone and subsequent uplift prior to and during the final collision between the Sino-Korean and Yangtze cratons.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1525-1314.1993.tb00172.x
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  • 8
    Electronic Resource
    Electronic Resource
    The metamorphic signature of contemporaneous extension and shortening in the central Himalayan orogen: data from the Nyalam transect, southern Tibet (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of metamorphic geology 11 (1993), S. 0 
    Details
    ISSN: 1525-1314
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: Abstract Geological relationships and geochronological data suggest that in Miocene time the metamorphic core of the central Himalayan orogen was a wedge-shaped body bounded below by the N-dipping Main Central thrust system and above the N-dipping South Tibetan detachment system. We infer that synchronous movement on these fault systems expelled the metamorphic core southward toward the Indian foreland, thereby moderating the extreme topographic gradient at the southern margin of the Tibetan Plateau. Reaction textures, thermobarometric data and thermodynamic modelling of pelitic schists and gneisses from the Nyalam transect in southern Tibet (28°N, 86°E) imply that gravitational collapse of the orogen produced a complex thermal structure in the metamorphic core. Amphibolite facies metamorphism and anatexis at temperatures of 950 K and depths of at least 30 km accompanied the early stages of displacement on the Main Central thrust system. Our findings suggest that the late metamorphic history of these rocks was characterized by high-T decompression associated with roughly 15 km of unroofing by movement on the South Tibetan detachment system. In the middle of the metamorphic core, roughly 7–8 km below the basal detachment of the South Tibetan system, the decompression was essentially isothermal. Near the base of the metamorphic core, roughly 4–6 km above the Main Central thrust, the decompression was accompanied by about 150 K of cooling. We attribute the disparity between the P–T paths of these two structural levels to cooling of the lower part of the metamorphic core as a consequence of continued (and probably accelerated) underthrusting of cooler rocks in the footwall of the Main Central thrust at the same time as movement on the South Tibetan detachment system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1525-1314.1993.tb00183.x
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  • 9
    Electronic Resource
    Electronic Resource
    The occurrence of three viruses in hop (Humulus lupulus) in China (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 36 (1987), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Forty-two percent of leaf samples taken from hop cv. Qingdao Dahua growing in plantations in northeastern China in 1983-1984 were infected with hop mosaic virus (HMV) and/or hop latent virus (HLV). Mosaic or line-pattern symptoms were seen in some plants but only in spring and it is uncertain if the symptoms were caused by either virus which appeared in our studies to be similar, both serologically and in host range, to HMV and HLV described in Europe and North America. In host range studies, HMV infected Nicotiana clevelandii systemically without inducing symptoms. Occasionally it caused chlorotic spots in the inoculated leaves of Chenopodium quinoa and brown star-point lesions in inoculated leaves of Phaseolus vulgaris cv. Topcrop, The virus was purified by PEG precipitation from extracts of N. clevelandii plants; yields were about 40-120 mg/kg fresh leaves. The virus contained a single protein (estimated molecular weight 34 200) that was estimated to contain 272 amino acids with no methionine, and a single RNA species (estimated molecular weight 295 x 106) that represented c. 6% of the particle weight. HLV sometimes caused inconspicuous chlorotic spots in inoculated leaves of C. murale and local pinpoint lesions in P. vulgaris in winter only. A virus similar to alfalfa mosaic virus was isolated from leaves of hop cv. Golding and caused systemic necrotic symptoms in C. quinoa and C. amaranticolor, and systemic chlorotic spots in hop cv. Styrian.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1987.tb02175.x
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  • 10
    Electronic Resource
    Electronic Resource
    Cytogenetics and morphology of the pentaploid hybrid between Brassica napus and Orychophragmus violaceus and its progeny (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 116 (1997), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A pentaploid hybrid plant (2n= 50, AACCO) between Brassica napus (AACC) and Orychophragmus violaceus (OO) showed matroclinous morphology and some patroclinous characters. Cloned progenies were mixoploid, consisting of various cells with 38–53 chromosomes, half of the cells with 50 chromosomes. The 50 chromosomes were mainly paired as 25 bivalents and segregated as 25:25 or 22:28; many other segregations were observed in some cells. Progenies produced by selfing had 38–47 chromosomes. Plants with 38 chromosomes were cytologically stable; in all other plants the chromosome number of individual cells varied between the genotype-specific maximum number and 38, indicating loss of chromosomes during mitosis. The mixoploid plants with 44 chromosomes mainly produced two kinds of mixoploid progenies with 44 and 41 chromosomes, respectively. All plants with 2n= 38 had the same morphology as the parental B. napus and were normal in fertility. These chromosome pairings and segregations in the pentaploid and its progeny support the hypothesis that O. violaceus is a natural polyploid species with a basic chromosome number of 3.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0523.1997.tb00991.x
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