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  • 1
    Electronic Resource
    Electronic Resource
    A modelling analysis of the potential for soil carbon sequestration under short rotation coppice willow bioenergy plantations (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Soil use and management 18 (2002), S. 0 
    Details
    ISSN: 1475-2743
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract. Rising atmospheric CO2 concentrations and their association with global climate change have led to several major international initiatives to reduce net CO2 emissions, including the promotion of bioenergy crops such as short rotation coppice (SRC) willow. Although the above-ground harvested bio-fuel is likely to be the major contributor to the CO2 mitigation potential of bioenergy crops, additional carbon may be sequestered through crop inputs into plantation soils.  Here, we describe a process-based model specifically designed to evaluate the potential for soil carbon sequestration in SRC willow plantations in the UK. According to the model predictions, we conclude that the potential for soil carbon sequestration in these plantations is comparable to, or even greater than, that of naturally regenerating woodland. Our preliminary, site-specific model output suggests that soil carbon sequestration may constitute about 5% of the overall carbon mitigation benefit arising from SRC plantations. Sensitivity analyses identified the following factors as the principal controls on rates and amounts of soil carbon sequestration under SRC: carbon inputs (net primary production), decomposition rates of the major soil carbon pools, initial soil carbon content (an inverse relationship with rates of soil carbon sequestration), crop/plantation management, and depth of soil being influenced by the bioenergy crop. Our results suggest that carbon sequestration potential is greatest in soils whose carbon content has been depleted to relatively low levels due to agricultural land use practices such as annual deep ploughing of agricultural soils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1475-2743.2002.tb00237.x
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  • 2
    Electronic Resource
    Electronic Resource
    Fish host range of seven isolates of Cryptocaryon irritans (Ciliophora) (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 46 (1995), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Host specificity of the marine ciliate Cryptocaryon irritans was investigated using seven parasite isolates and six experimental fish species. The low degree of host specificity of C. irritans to teleost fish has been confirmed. Furthermore, five fish species occurring outside the geographical range of this parasite were also susceptible to infection; three of these could be at risk to Cryptocaryon through aquaculture practices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1995.tb01109.x
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  • 3
    Electronic Resource
    Electronic Resource
    Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene-divinylbenzene Resins (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Styrene-divinylbenzene (SDVB) resins were utilized for the recovery of coldpressed grapefruit oil constituents from model solutions and waste waters. Sorption rates and sorption capacities were determined for a series of resins with model solutions. Citrus oil processing waste water was passed through an upflow column extraction system. Adsorbed oil was desorbed using 95% ethanol and gas chromatographic analysis was performed to determine the quality of the extracted oil. The waste water samples contained suspended solids which reduced the extraction ability of the resins. Major compounds recovered from waste waters were d-limonene and alpha-terpineol. Nootkatone and linalool recovery levels varied, while octanal and decanal were present in extremely low levels in the recovered products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05452.x
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  • 4
    Electronic Resource
    Electronic Resource
    And the response… (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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.1365-2621.1988.tb13515.x
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  • 5
    Electronic Resource
    Electronic Resource
    Terpene Reduction in Cold-Pressed Orange Oil by Frontal Analysis-Displacement Adsorption Chromatography (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: Five adsorbents were studied for their ability to remove terpenes from cold-pressed Valencia orange oil by frontal-analysis displacement adsorption chromatography. Only the potable solvent 95% aqueous ethanol was used in the process; columns were dry-packed to eliminate the use of hexane. The most successful studies were carried out using silica gel and Florisil. Adsorptive capacities of 4.4 and 2.0g oil/g adsorbent were achieved for silica gel and Florisil, respectively. Compositions of the oil fractions were determined by gas chromatography and peaks identified by mass spectrometry. Silica gel provided products with the lowest terpene level and the highest oxygenated compound content. The terpene content of the product considered best was reduced to one fifth and one seventh of the original level for Florisil and silica gel, respectively, and had higher oxygenated compound levels than either 10-fold or 25-fold orange oil concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06731.x
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  • 6
    Electronic Resource
    Electronic Resource
    Drum Drying of Tropical Sweetpotatoes (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: A process for the manufacture of instant drum dried flakes from the tropical sweetpotato (Ipomoea batatas) grown in South Florida and the Caribbean area was evaluated. The effects of sodium acid pyrophosphate, citric acid and sodium metabisulfite added to the puree before drum drying for control of nonenzymatic (after-cooking) darkening of the flakes were determined. Sodium acid pyrophosphate and citric acid prevented discoloration of the reconstituted flakes. Alpha-amylase treatment resulted in improved puree drying characteristics and in increased bulk density and water soluble solids of the dry flakes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13792.x
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  • 7
    Electronic Resource
    Electronic Resource
    Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus Vulgaris Classes (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Raw and cooked samples of nine different commercial classes of the Phaseolus vulgaris L. species were analyzed for their contents of five water-soluble vitamins and nine minerals. On a 100g dry weight basis, the mean vitamin and mineral values of the raw bean samples amounted to the following: thiamin 0.99 mg, riboflavin 0.20 mg, niacin 1.99 mg, vitamin B6 0.49 mg, folic acid 0.30 mg, phosphorus 0.46g, sodium 10.3 mg, potassium 1.54g, calcium 0.15g, magnesium 0.20g, zinc 3.2 mg, manganese 1.4 mg, copper 0.91 mg, and iron 5.84 mg. With a few exceptions variabilities of these nutrients between bean classes exceeded those within classes. Nutrient variabilities in cooked samples, again with a few exceptions, were higher than in the corresponding uncooked material. Retention values of water-soluble vitamins during cooking between bean classes averaged between 70 and 75%. Retention of minerals during cooking ranged from a low of 38.5% for sodium to total retention for calcium, with the majority of the minerals falling into the 80–90% level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04467.x
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  • 8
    Electronic Resource
    Electronic Resource
    ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS (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: “Total” ascorbic acid (TAA), L-ascorbic acid (L-AA), dehydro-ascorbic acid (DHAA), and diketogulonic acid (DKGA) were determined in fresh green peppers, frozen blanched peppers, and frozen unblanched peppers. L-AA accounted for 97% of the TAA in fresh peppers. Freezing resulted in a 9.2% decrease of TAA, a 15% decrease in L-AA, a 5% increase in DHAA and 1% increase in DKGA. Blanching did not affect the ascorbic acid levels of frozen peppers. DHAA remained relatively constant at 10% of the TAA during frozen storage. DKGA increased during frozen storage to 15% of the TAA. L-AA decreased after 8 months frozen storage (-18°C) to 75% of the TAA. Unblanched frozen peppers were superior in flavor, texture, and appearance to the blanched frozen peppers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02347.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF CHEMICAL AND PHYSICAL TREATMENTS ON RANCIDITY DEVELOPMENT OF FROZEN MULLET (Mugil cephalus) FILLETS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Approximately 30 million pounds of mullet are harvested annually in Florida. However, mullet has only limited economic value compared to other commercially valuable fish species which in part is due to the poor stability of the flesh during storage. The instability of mullet flesh during storage has been attributed mainly to the development of oxidative rancidity. The purpose of this study was to retard rancidity development in the stored mullet fillets by chemical and physical treatments. The mullet fillets were dipped for 1 min in the following antioxidant solution, mono-tertiarybutylbydroquinone (TBHQ), disodium ethylene-diaminetetraacetate (Na2EDTA) and ascorbic acid, singularly or in various combinations. Each antioxidant and their combinations retarded rancidity development in the stored mullet fillets. The chemcial tests (peroxide value and TBA number) indicated that ascorbic acid alone or in combination with TBHQ or Na2 EDTA was more effective than other antioxidant treatments. Vacuum packaging in combination with anti-oxidants improved rancidity control over antioxidant treatments alone. Based on the chemical measurements rancidity development is retarded best by treatment with the antioxidants ascorbic acid and/or TBHQ in combination with vacuum-packaging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01494.x
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  • 10
    Electronic Resource
    Electronic Resource
    Alcohol Deterpenation of Orange Oil (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Sesquiterpeneless essential oils were prepared by extracting commercial cold-pressed Valencia orange oils with aqueous ethyl alcohol. Two levels of alcohol, 60 and 70%, were used to extract the oils in three different oil-solvent ratios. Quantitative and qualitative composition of the individual components of the extracts was established by gas chromatography and mass spectrometry and confirmed using standard compounds. The ratio 1:3 oil:solvent resulted in Sesquiterpeneless oils with the lowest terpene content. However, this ratio also gave the lowest oil recoveries. The highest oil recoveries were obtained with the ratio 1:15, but d-limonene was present in high concentration. The process produced a terpeneless and Sesquiterpeneless orange oil which should have unique flavor applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13078.x
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